Functions of enzyme lipase

Lipases are a family of enzymes that break down triglycerides into free fatty acids and glycerol. Lipase function is to digest fats and lipids, helping to maintain correct gallbladder function. Lipase is the one such widely used and versatile enzyme. It is also found in many plants, animals, bacteria, and molds.

Lipases play an essential role in lipid transport and serve individual functions in several tissues, including hepatic lipase in the liver, hormone-sensitive lipases in the adipocytes, lipoprotein lipase in the endothelial cells, and pancreatic lipase in the small intestine.

Lipase is produced in the pancreas, mouth, and stomach. Most people produce enough pancreatic lipase, but people with cystic fibrosis, Crohn disease, and celiac disease may not have enough lipase to get the nutrition they need from food. Taking a lipase supplement can help ease digestion, especially after a high-fat meal.

It's normal to have a small amount of lipase in the blood. But if the cells of the pancreas are damaged, they will release larger amounts of lipase. So high levels of lipase in human blood may mean the person have pancreatitis, (an inflamed, swollen pancreas) or another type of pancreatic disease.
Functions of enzyme

Bile salt function in digestion

The liver produces about 500 to 600 mL of bile each day. Bile salts are synthesized in the hepatocytes from cholesterol. Bile salts are excreted into the bile and transported, to the intestine, via the intra- and extrahepatic bile ducts.

Bile is isosmotic with plasma and consists primarily of water and electrolytes but also organic compounds: bile salts, phospholipids (mostly lecithin), cholesterol, bilirubin, and other endogenously produced or ingested compounds, such as proteins that regulate GI function and drugs or their metabolites.

In the intestine, bile salts function as essential surfactants used to solubilize dietary fats in the hydrophilic milieu of gut.

Bile salts at low concentrations stimulate pancreatic triacylglycerol lipase (PTL) activity, but higher concentrations inhibit PTL activity. Pancreatic triacylglycerol lipase activity is regulated by colipase that interacts with bile salts and PTL and can release bile salt mediated PTL inhibition. Without colipase, PTL is unable to hydrolyze fatty acids from dietary triacylglycerols, resulting in fat malabsorption with severe consequences on bioavailability of dietary lipids and fat-soluble vitamins.

Bile salts are efficiently recycled via the portal system back to the liver in the so-called enterohepatic circulation.

Bile salt function in digestion 

Health benefits of lemon

Lemons are in the family of Rutaceae and grow on a small evergreen tree. Botanically it is a berry, known through the world, and is used in numerous food and cuisines.

They are grown primarily for the fresh market with their juice as flavoring in beverages. A squeeze of lemon juice adds a fresh citrusy flavor that can enhance the flavor of many foods.

The combination of lemon juice and warm water improves digestion. The lemon water also helps to stimulate digestive system, encouraging the liver to produce bile while is needed for digestion.

The high amount of vitamin C in the lemon juice helps to give immune systems a boost. Saponins, found in lemons, have antimicrobial properties that may help prevent colds and the flu.

In order to manage high blood pressure, it is suggested to drink 7 to 8 glasses of water every day, in which have been squeezed half a lemon.
Health benefits of lemon

Digestion and absorption at infant age

Digestion and absorption at infant age
The complex process of digestion/absorption can be optimally effective only when the GI tract and accessory organs are totally develop and fully functioning.

Not only must the muscular tube (alimentary canal) with it a mucosal lining and endocrine cells be operating efficiently in conjunction with the nervous system, but the accessory organs (pancreas, liver, and gallbladder) with their important digestive secretions also must be physiologically mature.

The feeding of infants is based on primarily in degree of maturation of the GI tract and accessory organs.

Good examples of the emphasis on GI tract maturity are the care given to the fat in infant formula and the time and sequence of the introduction of various foods into the infant’s diet.

Only those fats possessing an ease used in commercial formulas and the introduction of solid food, beginning with baby cereal usually occurs no earlier than 4 months of age.

The infant pancreas, although structurally mature at term, is usable for several months to produce enzymes sufficient for effective digestion.

Pancreatic lipase, alpha-amylase and the proteolytic enzymes are in too short supply to accommodate digestion of a mixed diet. Digestion of fat is a real concern because there is a deficiency of bile salts from the liver as well as low lipase release from the pancreas.
Digestion and absorption at infant age

Age Factor in Food Digestion

Age Factor in Food Digestion
The complex process of digestion/absorption can be optimally effective only when the gastrointestinal tract and accessory organs are totally developed and fully functioning. Not only must the muscular tube (alimentary canal) with its mucosal lining and endocrine cells be operating efficiently in conjunction with the nervous system, but the accessory organs (pancreas liver, and gallbladder) with their important digestive secretions also must be physiologically mature.

The feeding of infants is based primarily on the degree of maturation of the gastrointestinal tract and accessory organs. Good examples of the emphasis on gastrointestinal tract maturity are the care given to the fat in infant formula and the time and sequence of the introduction of various foods into the infant’s diet. Only those fats processing, an ease of absorption comparable to that in human milk are used in commercial formula, and the introduction of solid food, beginning with baby cereal usually occurs no earlier than 4 moths old.

The infant pancreas, although structurally mature at term, is unable for several months to produce enzymes sufficient for effective digestion. Pancreatic lipase, alpha-amylase, and the proteolytic enzymes are in too short supply to accommodate digestion of a mixed diet. Digestion of fat is a real concern because there is a deficiency of bile salts from the liver as well as low lipase release from the pancreas.

Solid foods cannot be handled efficiently by the infants’ gastrointestinal tract much before 4 to 6 months, not only because of the deficiency of pancreatic enzymes but also because of poorly coordinated gastric motility. Antral mixing during the very early months of the infant’s life is insufficient for the proper digestion of solid foods.

Particularly attention must be given to the introduction of unmodified cow’s milk and egg white into the infant’s diet. During early infancy intestinal mucosal permeability is greater than normal, and many large molecules, such as low molecular weight proteins, tend to be absorbed intact. Although this absorption has it positive side in that neonates are able to absorb immunoglobulins from their mother’s milk, the increased permeability may allow absorption of proteins such as lactalbumin and egg albumin. Usually by the age of about 2 years the gastrointestinal tract has reached maturity, and digestion/absorption normally becomes efficient, effective process.
Age Factor in Food Digestion

Food Diet for High Blood Pressure

Food Diet for High Blood Pressure
In healthy people, blood pressure is no more than 120/80 mmHg. The top number of blood pressure reading – the higher number is systolic pressure, which occurs when the heart beats and pumps the blood. When heart rests between beats, the pressure falls – even as the blood continues to travel through the blood vessel – producing the bottom number, which is called diastolic pressure.

High blood pressure presents no symptoms, which is why it’s often called a “silent killer”. It is more likely to occur in people who are heavy drinkers and in women who take oral contraceptives.

People who have high blood pressure should strive for a heart healthy diet that helps to maintain weight and trim inches off waist. Studies show that waist circumference may be a more accurate predictor of heart disease and high blood pressure risk than even body mass index (BMI), which is a measure of body weight in relation to a height.

Any heart healthy diet should include several fruits and vegetable each day, which will fortify body with disease – fighting phytonutrients and antioxidants vitamin. Eating fruits and vegetable will help ensure get fiber as well.

Soluble fiber, the kind that dissolves in water, is especially critical because it will help slow down digestion and can help lower blood pressure. Both soluble and insoluble fiber can help with weight loss or maintenance by making us feel good. Good sources of fiber include oats, kidney, beans, peas, cauliflower, flaxseed, apples, oranges and carrots.

When it comes to protein, look for lean varieties. Good proteins include chicken, fish and soy products such as tempeh, tofu, soy milk, and soy burger. Fish has added omega 3 fatty acids.
Food Diet for High Blood Pressure