These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Pregastric esterase and other oral lipases--a review.
    Author: Nelson JH, Jensen RG, Pitas RE.
    Journal: J Dairy Sci; 1977 Mar; 60(3):327-62. PubMed ID: 321489.
    Abstract:
    The secretion of pregastric esterase and other oral lipases has been detected in 13 species. Research on secretion by the human, calf, kid goat, lamb, and rat of pregastric esterase has been significant. Secretion by calves is little affected by age or diet but is greater when calves are nipple fed than when pail fed. Whole milk sham-fed to calves exhibits immediate, sharp decreases in pH and rennet coagulation time resulting from liberation of free fatty acids by pregastric esterase. Bacterial counts in sham-fed products are higher than in control (nonfed) products, but during subsequent incubation bacterial numbers increase less rapidly in sham-fed products. Calf pregastric esterase is a major fat digestive enzyme in young calves but gradually becomes subsidiary to pancreatic lipase as secretion of the latter develops with age. Calf, kid goat, and lamb pregastric esterase exhibits optimum activity on milk fat but is capable of splitting other dietary fats. Data on oral and "gastric" lipases in calves, humans, and rats suggests that gastric lipase is oral lipase. Data on pH and temperature optima as well as activation and inhibition of oral lipases is contradictory but appears to vary considerably between species. Calf pregastric esterase exhibits a unique specificity for fatty acids 4:0 to 10:0 and preferentially hydrolyzes the primary ester position of glycerin. Preparations of calf, kid goat, and lamb pregastric esterase are used commercially to impar typical flavors to Italian-type and Feta cheeses and to accelerate flavor development in other cheeses and cheese-like products. Butterfat modified by pregastric esterase is utilized to impart dairy flavor character to a wide range of processed foods. Treatment with pregastric esterase of calf scours and human malabsorption of syndrome also has been reported.
    [Abstract] [Full Text] [Related] [New Search]