lipase

American  

[lahy-peys, lip-eys] / ˈlaɪ peɪs, ˈlɪp eɪs /

noun

Biochemistry.

1. any of a class of enzymes that break down fats, produced by the liver, pancreas, and other digestive organs or by certain plants.

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lipase British  

/ ˈlaɪpeɪs, ˈlɪpeɪs /

noun

1. any of a group of fat-digesting enzymes produced in the stomach, pancreas, and liver and also occurring widely in the seeds of plants

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lipase Scientific  

/ lĭp′ās′,lī′pās′ /

1. Any of various enzymes that catalyze the hydrolysis of fats, especially triglycerides and phospholipids, into glycerol and fatty acids.

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Etymology

Origin of lipase

First recorded in 1895–1900; lip- + -ase

Example Sentences

Another important factor is hormone-sensitive lipase, an enzyme that releases fat from our fat cells.

From Washington Post

As of last year, according to Scientific American, the FDA had approved nine gene therapies, which for the most part target rare physiological disorders, such as adenosine deaminase deficiency and lipoprotein lipase deficiency.

From Scientific American

The drug inserted the gene for lipoprotein lipase into muscle cells.

From Nature

These supplements typically contain a variety of digestive enzymes such as amylases, lipases and proteases.

From Washington Post

The bacteria that Dr Junker-Buchheit has been growing produce an enzyme called lipase, which eats fat, and needs more and more of it to survive and grow.

From BBC