- Pepsin is a gastric enzyme that breaks down proteins into smaller peptides for easier digestion.
- Pepsin plays a vital role in protein metabolism and overall digestive health in the stomach.
General Information of Pepsin
- Synonyms: Peptic Enzyme, Digestive Protease.
- Biological Source:
- Extracted from the gastric mucosa of pigs (porcine pepsin) or cows.
- Family: Not applicable (animal-derived enzyme).
- Geographical Source:
- Produced in India, USA, China, Germany, Brazil.
Macroscopical Characters of Pepsin
- Color: Yellowish-white powder.
- Texture: Fine, crystalline.
- Taste: Slightly acidic.
- Odor: Odorless.
Chemical Constituents of Pepsin
- Proteolytic enzyme: Pepsins (Aspartic protease).
- Molecular weight: ~35,000 Da.
Mechanism of Action
- Pepsins breaks down dietary proteins into peptides, aiding digestion.
- Works in highly acidic conditions (pH 1.5-2.5).
Preparation
- Collection: Gastric mucosa is collected from slaughtered animals.
- Extraction: Mucosa is treated with acid to extract pepsinogen.
- Activation: Pepsinogen is converted into pepsins by acidification.
- Purification: Filtration and drying into a powder form.
Evaluation
- Solubility: Soluble in dilute acids, insoluble in water.
- Purity Tests:
- Casein Hydrolysis Test: Confirms enzymatic activity.
- Biuret Test: Detects protein hydrolysis.
Preservation & Storage
- Stored in cool, dry conditions (below 4°C).
Therapeutic Uses
- Used in digestive enzyme formulations (for indigestion, protein malabsorption).
- Used in enzyme replacement therapy for stomach disorders.
Commercial Utility
- Used in pharmaceuticals (digestive enzyme supplements).
- Used in food industry (cheese production, protein hydrolysis).
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