PANCREATIC

LIPASE AND BILE

GROUP 6
Accad, Balite, Caritan, Garcia, Lu, Serrano, Tejano, Yongque
 OBJECTIVES
 DESCRIBE THE ROLES OF ENZYMES IN THE DIGESTIVE
PROCESS
 TO BE ABLE TO IDENTIFY THE TESTS AND PRINCIPLES
USED IN THE EXPERIMENT
 TO DETERMINE THE RELATIONSHIP OF DIETARY FAT OF
DIGESTION AND ABSORPTION WITH DIFFERENT
COMPONENTS OF SOLUTION
TO BE ABLE TO IDENTIFY THE PRODUCTS OF DIGESTION
OF FATS IN THE DIGESTIVE TRACT
RESULTS
TEST TUBE 1 2 3

Initial pH pH6 to pH6 to pH6 to

pH10 pH11 pH12

Final pH pH7 pH6 pH7

STUDY QUESTIONS
COMPONENTS USED IN THE TEST:
• Vegetable oil – to create an interface. It will be examined later to
determine if emulsification and digestion took place which
circumstance. It
• Pancreatin – act as a sample of digestive enzymes
• Sodium chlorate - a Trihydroxy bile salt: shifts the pH optimum of
pancreatic lipase from pH 8-9.
• Sodium choleate is a trihydroxy bile salt that is used as a digestive
aid in dietary supplements. It is used in culture media and in
conjunction with PAPAIN and PANCREATIN.
• It is synthesized in the liver.
• Bile salts are produced by the hepatocyte cells in the liver and are
derived from cholesterol. When an alkaline substance meets an
acid, it causes a neutralizing reaction. This reaction produces water
and the chemical salts called bile salts.
DISCUSSION
 It is well known that bile salts are needed for emulsification of fats. It
is then said that this increases the surface area for activity of
pancreatic lipase, implying that bile salts make pancreatic lipase
more effective. But it is also said that pancreatic lipase do need a
colipase to overcome the inhibitory effect from bile salts
 Bile salts also help lipase by increasing the surface area of fat
droplets. Bile molecules have a hydrophobic and hydrophilic part. The
hydrophobic part is attracted towards fat while the hydrophilic part is
attracted towards water. This helps stabilize fat droplets by
emulsification i.e. breaking the fat droplet(s) into smaller parts. This
also increases the surface area of fat droplets.
Sources:
https://biology.stackexchange.com/questions/56029/how-do-bile-salts-affect-lipase-activity?fbclid=IwAR3g67hDoi0VOOxRfO41grlkymKnL6t7En_aYne7nKfrWh4ndRsAsUyuMbY
https://ib.bioninja.com.au/standard-level/topic-6-human-physiology/61-digestion-and-absorption/lipid-digestion.html
• The pancreatic lipase has an
optimum pH range of pH 8-
9. According to the
Chatelier’s Principle: “As the
reaction moves forward,
there is a reduction of pH.”
Adjusting the pH to pH 7 or
slightly above makes the
reaction moving forward.
• This optimum pH is brought
about by bile salts. Bile salts
are slightly alkaline, with pH
range of about 7-8. This
helps lipase in catalysing its
reaction.