Literature summary extracted from

Sbarra, V.; Ristorcelli, E.; Petit-Thevenin, J.L.; Teissedre, P.L.; Lombardo, D.; Verine, A.
In vitro polyphenol effects on activity, expression and secretion of pancreatic bile salt-dependent lipase (2005), Biochim. Biophys. Acta, 1736, 67-76.

Application

EC Number	Application	Comment	Organism
3.1.1.13	nutrition	resveratrol and red wine polyphenolic extracts decrease enzyme activity. In vivo, these effects can decrease hydrolysis of dietary lipid esters and the absorption of free cholesterol	Rattus norvegicus
3.1.1.13	nutrition	resveratrol and red wine polyphenolic extraxts decrease enzyme activity. In vivo, these effects can decrease hydrolysis of dietary lipid esters and the absorption of free cholesterol	Homo sapiens

Inhibitors

EC Number	Inhibitors	Comment	Organism	Structure
3.1.1.13	resveratrol	-	Homo sapiens
3.1.1.13	resveratrol	-	Rattus norvegicus
3.1.1.13	wine polyphenolic extract	-	Homo sapiens
3.1.1.13	wine polyphenolic extract	-	Rattus norvegicus

KM Value [mM]

EC Number	KM Value [mM]	KM Value Maximum [mM]	Substrate	Comment	Organism	Structure
3.1.1.13	0.0122	-	p-nitrophenyl hexanoate	presence of 0.05 mM/l resveratrol, pH 7.4, 30°C	Homo sapiens
3.1.1.13	0.0142	-	p-nitrophenyl hexanoate	pH 7.4, 30°C	Homo sapiens
3.1.1.13	0.0384	-	p-nitrophenyl hexanoate	presence of 0.1 mM/l red wine polyphenolic extracts, pH 7.4, 30°C	Homo sapiens
3.1.1.13	0.046	-	p-nitrophenyl caproate	presence of 0.05 mM/l resveratrol, pH 7.4, 30°C	Rattus norvegicus
3.1.1.13	0.074	-	p-nitrophenyl caproate	pH 7.4, 30°C	Rattus norvegicus

Organism

EC Number	Organism	UniProt	Comment	Textmining
3.1.1.13	Homo sapiens	-	-	-
3.1.1.13	Rattus norvegicus	-	-	-

Substrates and Products (Substrate)

EC Number	Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
3.1.1.13	p-nitrophenyl caproate + H2O	-	Rattus norvegicus	p-nitrophenol + capric acid	-	?
3.1.1.13	p-nitrophenyl hexanoate + H2O	-	Homo sapiens	p-nitrophenol + hexanoic acid	-	?

Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.

Release 2023.1 (January 2023)