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.

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

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.

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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