Pepsin

  • 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.
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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.
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Mechanism of Action

  • Pepsins breaks down dietary proteins into peptides, aiding digestion.
  • Works in highly acidic conditions (pH 1.5-2.5).

Preparation

  1. Collection: Gastric mucosa is collected from slaughtered animals.
  2. Extraction: Mucosa is treated with acid to extract pepsinogen.
  3. Activation: Pepsinogen is converted into pepsins by acidification.
  4. Purification: Filtration and drying into a powder form.
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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.
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Commercial Utility

  • Used in pharmaceuticals (digestive enzyme supplements).
  • Used in food industry (cheese production, protein hydrolysis).

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