Plant Foods for Human Nutrition

, Volume 70, Issue 3, pp 344–350 | Cite as

Effects of Fruit Extracts on Pancreatic Lipase Activity in Lipid Emulsions

  • Dorota Sosnowska
  • Anna PodsędekEmail author
  • Małgorzata Redzynia
  • Dorota Żyżelewicz
Original Paper


Pancreatic lipase is the most important enzyme in digestion of triglycerides. Reduction of energy intake from dietary fat through inhibition of this enzyme may be a strategy to prevent and treat obesity. In this study, the effect of 31 fruit extracts on pancreatic lipase was investigated using triolein, sunflower oil and rapeseed oil emulsions. Surprisingly, about 30 % of the fruits tested stimulated pancreatic lipase activity in oil emulsions by over 50 %. Only six fruit extracts were found to inhibit pancreatic lipase activity with the IC50 value varying from 21.11 to 266.48 mg of fruit equivalent/ml of emulsion. Among them, chokeberry demonstrated the highest anti-lipase activity. The inhibitory activity ranks were comparable in all lipid emulsion models and suggest that consumption of chokeberry, red gooseberry and red currant fruits may be a new dietary option for reduction of fat absorption via inhibition of pancreatic lipase.


Lipase inhibition Fruit extracts Lipid emulsion Screening 



The work was funded by the National Science Centre, allocated on the basis of Decision No DEC-2011/01/B/NZ9/02046. The authors thank Ms. Barbara Anders for her technical support in preparing fruit extracts and students Mariola Wesołkowska, Sebastian Kmiecik and Marcin Jarzębski for their technical support during determination of lipase activity. We also thank Professor Maria Koziołkiewicz for proofreading the manuscript.

Conflict of interest

The authors declare no conflict of interest.

Human and animal rights

This article does not contain any studies with human or animal subjects.


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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Dorota Sosnowska
    • 1
  • Anna Podsędek
    • 1
    Email author
  • Małgorzata Redzynia
    • 1
  • Dorota Żyżelewicz
    • 2
  1. 1.Institute of Technical Biochemistry, Faculty of Biotechnology and Food SciencesLodz University of TechnologyŁódźPoland
  2. 2.Institute of Chemical Food Technology, Faculty of Biotechnology and Food SciencesLodz University of TechnologyŁódźPoland

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