There it is acted on by ferments (lipases) and converted into neutral fat, which may remain in the cell as such.
This splitting up of the fats previously combined with albumin in the cell by the action of natural ferments - lipases - and the setting free of the fats under the influence of toxins represent the normal and the pathological process in the production of so-called fatty degeneration.
Among the enzymes already extracted from fungi are invertases (yeasts, moulds, &c.), which split cane-sugar and other complex sugars with hydrolysis into simpler sugars such as dextrose and levulose; diastases, which convert starches into sugars (Aspergillus, &c.); cytases, which dissolve cellulose similarly (Botrytis, &c.); peptases, using the term as a general one for all enzymes which convert proteids into peptones and other bodies (Penicillium, &c.); lipases, which break up fatty oils (Empusa, Phycomyces, &c.); oxydases, which bring about the oxidations and changes of colour observed in Boletus, and zymase, extracted by Buchner from yeast, which brings about the conversion of sugar into alcohol and carbondioxide.
glycoside hydrolases, proteinases, lipases, hydrophobin and dUTPase.
Lipids are converted into an coarse emulsion in the stomach, and into a fine emulsion in the duodenum by pancreatic lipases.