Caracterización, clasificación y usos de las enzimas lipasas en la producción industrial / Characterization, classification and uses of lipase enzymes in industrial production

Introducción: La bioquímica, como ciencia particular dentro de las ciencias médicas, ha tenido un gran desarrollo. Las enzimas lipasas se obtienen de organismos vivos que abundan en la naturaleza y han sido utilizadas en la producción de alimentos, jabones, detergentes, aceites y otros productos industriales. Actualmente se han logrado nuevas clasificaciones de estas, subdivididas en grupos y subgrupos. Se aprecia además interés de utilizarlas en la producción de biodiesel y en la biotecnología y genética médica. Objetivo: Recopilar las principales consideraciones teóricas actualizadas acerca la caracterización, clasificación y usos de las enzimas lipasas. Método: La búsqueda y análisis de la información se realizó desde el primero de septiembre al 23 de diciembre de 2019, con un total de 50 artículos publicados en las bases de datos PubMed, Hinari, SciELO y Medline, mediante el gestor de búsqueda y administrador de referencias EndNote. se utilizaron 42 citas seleccionadas para realizar la revisión, de ellas 38 de los últimos cinco años. Conclusiones: Las enzimas lipasas son proteínas que catalizan procesos biológicos. son activas en un amplio rango de sustrato, realizan reacciones de síntesis, hidrólisis o de intercambio de grupos. Poseen diversas actividades catalíticas, son menos costosas y menos contaminantes, se obtienen en gran cantidad, se producen de forma regular. Son estables y su proceso de producción es más factible y seguro. Se caracterizan por su capacidad de catalizar reacciones de acidólisis, alcohólisis, aminólisis, esterificación, interesterificación y transesterificación, entre otras características(AU)

Introduction: Biochemistry has experienced great development as a particular medical science. Lipase enzymes are obtained from living organisms which are abundant in nature, and have been used in the manufacture of foods, soap, detergents, oils and other industrial products. New classifications are now available of lipase enzymes, and they have been subdivided into groups and subgroups. An interest is also noticed in using them for biodiesel production and in biotechnology and medical genetics. Objective: Collect the main updated theoretical considerations about the characterization, classification and uses of lipase enzymes. Method: The search for and analysis of the information extended from 1 September to 23 December 2019, for a total 50 papers published in the databases PubMed, Hinari, SciELO and Medline, using the search engine and reference manager EndNote. Forty-two citations were selected for the review, 38 of which were from the last five years. Conclusions: Lipase enzymes are proteins that catalyze biological processes. They are active in a wide range of substrates, performing synthesis reactions, hydrolysis or group exchanges. They display a variety of catalytic activities, are less costly and less contaminating, are obtained in large quantities and are produced in a regular manner. They are stable and their production process is more feasible and safer. They are characterized by their ability to catalyze reactions of acidolysis, alcoholysis, aminolysis, esterification, interesterification and transesterification, among other characteristics(AU)

Stability of digestive enzymes in the formulated and commercial tablets

The stability of amylase and lipase in formulated pancreatin tablets prepared by direct compression using Avicel PH 101 and Zeparox were studied at four temperatures [50, 37, 25 and 4C] for 6 months. Pancreatin-Avicel tablet coated with HPMC and CAP as non-enteric and enteric coats was also investigated. Commercial pancreatin containing tablets from different sources were also selected in this study for comparison. The enzymatic degradation at the selected temperature obeyed the first order reaction kinetics. The degradation rate constants of enzymes in all tablet formulations were markedly decreased with temperature lowering. Zeparox tablets showed the highest degradation values, while those coated with CAP were the most stable formulations. Festavital tablets gave the highest stability data within the commercial brands. After 6 months of storage, amylase suffered greater losses of its activity than lipase, specially at 50 and 37C. At 4C tablets prepared with Avicel exhibited about 96, 21 and 3.6 times decrease in their degradation rate relative to those stored at 50, 37 and 25C, respectively