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Related Concept Videos

Hydrolysis of ATP01:08

Hydrolysis of ATP

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The bonds of adenosine triphosphate (ATP) can be broken through the addition of water, releasing one or two phosphate groups in an exergonic process called hydrolysis. This reaction liberates the energy in the bonds for use in the cell—for instance, to synthesize proteins from amino acids.
If one phosphate group is removed, a molecule of ADP—adenosine diphosphate—remains, along with inorganic phosphate. ADP can be further hydrolyzed to AMP—adenosine...
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Hydrolysis01:15

Hydrolysis

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Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
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Dietary Connections01:23

Dietary Connections

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In biological systems, most metabolic pathways are interconnected. The cellular respiration processes that convert glucose to ATP—such as glycolysis, pyruvate oxidation, and the citric acid cycle—tie into those that break down other organic compounds. As a result, various foods—from apples to cheese to guacamole—end up as ATP. In addition to carbohydrates, food also contains proteins and lipids—such as cholesterol and fats. All of these organic compounds are used...
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Determining the pH of Salt Solutions04:08

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The pH of a salt solution is determined by its component anions and cations. Salts that contain pH-neutral anions and the hydronium ion-producing cations form a solution with a pH less than 7. For example, in ammonium nitrate (NH4NO3) solution, NO3− ions do not react with water whereas NH4+ ions produce the hydronium ions resulting in the acidic solution.  In contrast, salts that contain pH-neutral cations and the hydroxide ion-producing anions form a solution with a pH greater than 7. For...
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Responses to Salt Stress02:02

Responses to Salt Stress

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Salt stress—which can be triggered by high salt concentrations in a plant’s environment—can significantly affect plant growth and crop production by influencing photosynthesis and the absorption of water and nutrients.
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Bile01:19

Bile

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Bile is a crucial bodily fluid, characterized by its yellow-green color and alkaline nature. Produced in the liver, it is transported through the common hepatic duct into either the cystic duct, leading to the gallbladder, or directly into the common bile duct. The flow of bile is regulated by the sphincter of Oddi located at the entrance of the duodenum. When this sphincter is closed, bile is redirected to the gallbladder for storage and concentration.
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Updated: Jan 29, 2026

Bile Salt-induced Biofilm Formation in Enteric Pathogens: Techniques for Identification and Quantification
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Bile Salt-induced Biofilm Formation in Enteric Pathogens: Techniques for Identification and Quantification

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Colipase enhances hydrolysis of dietary triglycerides in the absence of bile salts.

L Bläckberg, O Hernell, G Bengtsson

    The Journal of Clinical Investigation
    |November 1, 1979
    PubMed
    Summary

    Dietary lipid digestion, particularly of triglycerides, is slow with low bile salts. Colipase and pancreatic phospholipase significantly enhance triglyceride hydrolysis, even without bile salts, by overcoming protein and phospholipid inhibition.

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    Area of Science:

    • Gastroenterology
    • Lipid Metabolism
    • Digestive Physiology

    Background:

    • Dietary lipid digestion relies on pancreatic lipase, but its efficiency can be hindered by emulsifier composition.
    • Phospholipids and proteins can impede lipase activity by coating triglyceride emulsions.
    • Bile salts are known to aid lipid digestion by resolving such inhibitions.

    Purpose of the Study:

    • To investigate the digestion of dietary lipids, specifically long-chain triglycerides, under conditions of low or absent intraduodenal bile salts.
    • To determine the role of colipase and pancreatic phospholipase in overcoming emulsifier-induced inhibition of lipolysis.
    • To understand how dietary proteins and phospholipids affect triglyceride hydrolysis by pancreatic lipase.

    Main Methods:

    • Utilized emulsions of long-chain triglycerides with phosphatidylcholine as a model system.
    • Assessed triglyceride hydrolysis rates using pancreatic lipase alone and in combination with colipase and/or pancreatic phospholipase.
    • Investigated the impact of protein adsorption to the emulsion interface on lipase activity.
    • Examined the dose-dependent effects of colipase in relieving protein-mediated inhibition.

    Main Results:

    • Pancreatic lipase alone hydrolyzed phosphatidylcholine-emulsified triglycerides very slowly, indicating phospholipid surface layer impediment.
    • Colipase significantly enhanced triglyceride hydrolysis, both before and after lipase addition, in a dose-dependent manner.
    • Pre-incubation with pancreatic phospholipase or prior exposure to another lipase on protein-coated emulsions accelerated subsequent pancreatic lipase action.
    • Colipase effectively relieved protein-induced inhibition of lipolysis, even in the absence of bile salts.

    Conclusions:

    • Dietary triglycerides, often coated with proteins and phospholipids, are poorly hydrolyzed by pancreatic lipase alone.
    • Colipase and pancreatic phospholipase play crucial roles in enhancing triglyceride digestion by overcoming emulsifier-induced inhibition.
    • Efficient lipid digestion can occur even without bile salts, mediated by factors like colipase and stomach/pancreatic lipases.