The Effect of Caffeine Concentration on Lipase-Catalyzed Triglyceride Hydrolysis in Whole Milk

Overview

Caffeine is commonly consumed in drinks such as coffee and energy drinks, often together with foods that contain fats. Because caffeine is sometimes linked to weight loss and metabolism, I would like to further understand whether caffeine affects the enzymes that digest fats. This project investigated how different concentrations of caffeine affect the rate of lipase-catalyzed triglyceride hydrolysis in whole milk. I hypothesized that increasing caffeine concentration would decrease lipase activity, resulting in a smaller decrease in pH over time. Caffeine concentrations of 0%, 5%, 10%, 15%, and 20% were tested by mixing caffeine solution with whole milk and lipase enzyme. The pH was recorded over 180 seconds using a pH probe. The independent variable was caffeine concentration, and the dependent variable was the change in pH, since fatty acids released during triglyceride hydrolysis lower the pH and are an indicator of enzyme activity. The results showed that the mean pH change was similar between 0% and 15% caffeine, but the 20% caffeine solution showed a much smaller mean pH change, indicating reduced lipase activity. Statistical analysis showed a moderate negative correlation with an r value of -.672. Still, the results were not statistically significant with a p-value of .21. Overall, the experiment suggests that high caffeine concentrations may inhibit lipase activity. Still, additional trials and improved methods would further confirm this relationship.

Competition history

• CSEF 2026 Biochemistry/ Molecular Biology (Senior Division) · Entry S-04-43

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