What this suffix does
The suffix -ase is the international standard for naming enzymes in biochemistry. An enzyme is a protein that catalyses (speeds up) a specific chemical reaction in the body. The first part of the name identifies the substrate (what the enzyme breaks down) or the type of reaction it catalyses.
From "lip-" (fat) comes "lipase" (breaks down fats); from "amyl-" (starch) comes "amylase" (breaks down starch); from "prot-" (protein) comes "protease" (breaks down proteins).
Spanish: lipase → lipasa, amylase → amilasa, protease → proteasa.
The most important enzymes in medicine and daily life
amylase = breaks down starch (in saliva and pancreas)
lipase = breaks down fats (pancreas)
protease = breaks down proteins (stomach and pancreas)
lactase = breaks down lactose (milk sugar) in the small intestine
sucrase = breaks down sucrose (table sugar)
DNase = breaks down DNA
RNase = breaks down RNA
kinase = transfers phosphate groups (key in cell signalling)
laccase = oxidises compounds (used in industry)
cellulase = breaks down cellulose (plant cell walls)
Lactase: the enzyme most relevant to daily life
"Lactase" is the enzyme that breaks down lactose (milk sugar).
"Lactose intolerance" occurs when the body produces too little lactase after infancy — extremely common in Latin American, Asian and African populations.
Products like "Lactaid" contain artificial lactase: you take them before eating dairy so the enzyme does the work the body cannot do.
Amylase is also easy to experience: chew plain bread for 30 seconds. It starts to taste slightly sweet — your salivary amylase is already breaking the starch into sugar.