Pepsinum is a gastric juice enzyme. Molecular weight of 35,000. Pepsin molecule consists of 340 amino acid residues. Pepsin hydrolyzes proteins before. Optimal action at a pH of about 2.0. Pepsin - pepsinogen precursor, produced by the cells of the stomach mucosa, turns into pepsin in the presence contained in the gastric juice. Pepsin is a drug (pepsinum siccum) - extraction from the mucous membrane of the stomachs of pigs, sheep and calves. Used with hypo-and anacid gastritis, dyspepsia. Pepsin is prescribed inside 0.2-0.5 g for reception 2-3 times a day before eating or during food as a powder or 1-3% solution of diluted hydrochloric acid. Release form: Powder.

In the cold glands of the stomach, 1 g of pepsinogen is formed daily, which in the cavity of the stomach under the action of hydrochloric acid is activated, turning into pepsin. The molecular weight of pepsinogen is equal to 42,000, pepsin - 35,000. The optimum pH for pepsin is 1.5-2. Most of the enzyme enters the stomach and plays there an active role in the digestion process, but some pepsinogen goes into the bloodstream and is highlighted by the kidneys.

Pepsin splits almost all proteins, with the exception of some protamines. Synthetic peptides are also hydrolyzed if L-amino acids are located on both sides of the broken communication. Otherwise, the specificity of amino acids is insignificant, although there is a preference for aromatic amino acids.

Pepsin is a gastric juice enzyme. Refers to the proteinase group (see proteases); Received in crystalline form. Like. in. 35,000, isoelectric point OK. pH \u003d 1. In addition to pepsin, in gastric juice (see) there are several concomitant proteolytic enzymes (for example, gastroin).

The most pure preparations of pepsin are obtained by chromatography on columns with diethylaminoethylcellulose. Pepsin molecule represents a single polypeptide chain of about 340 amino acid residues. Defosphorylation of pepsin does not destroy its enzymatic activity. Pepsin is most stable at pH \u003d 5-5.5, self-exhaustion occurs in a more acidic medium. Pepsin hydrolyzing proteins to peptides; Amino acids are encountered among hydrolysis products. Peptide bonds formed by various amino acid residues are subjected to hydrolysis. Pepsin is capable of catalyzing the transpaptidation reaction (transfer of amino acid residues from one peptide to another). The optimum of pepsin is about pH \u003d 2; At pH \u003d 5, pepsin causes milk cutting, at a pH above 6 is quickly inactivated.

Inactive precursor of pepsin - pepsinogen, produced by the cells of the mucous membrane of the base of the stomach, turns into pepsin in the presence of hydrochloric acid contained in the gastric juice. The activation process proceeds to autocatalytically at the maximum speed at pH \u003d 2. From the N-terminal section of the pepsinogen molecule, several peptides with a common mole are cleaved. in. OK. 8000. The pepsin inhibitor is isolated - peptide with mol. in. OK. 3000, which is formed from pepsinogen when transforming it into pepsin. During activation, a peptine intermediate compound is formed with a polypeptide inhibitor, which is easily dissociated at low pH values, and the inhibitor is digested by pepsin. At pH\u003e 5 dissociation is insignificant and inhibition of pepsin occurs in almost stoichiometric ratios.

Pepsin (a drug). Pepsin (pepsinum siccum) is obtained by extraction from the mucous membranes of stomachs of pigs, sheep or calves. It is used as a means of substitution therapy during acute and chronic diseases of the digestive tract, accompanied by the depletion of the gastric juice with endogenous pepsin. For therapeutic use of pepsin dilute to the official standard (1: 100) with milk sugar. Prescribed inward adults 0.2-0.5 g per reception 2-3 times a day before eating or during food in the form of powder or 1-3% solution of diluted hydrochloric acid; Children - from 0.05 to 0.5 g of 0.5-1% dissolved hydrochloric acid solution. Release form: Powder.

The site provides reference information solely to familiarize yourself. Diagnosis and treatment of diseases must be under the supervision of a specialist. All drugs have contraindications. Consultation of a specialist is obligatory!

What is pepsin?

Pepsin - This is an enzyme that is part of the gastric juice and is produced by the mucous membrane of the stomach. Pepsin splits almost all proteins of animal and vegetable origin. In the splitting of proteins, the enzymes of the pancreas are also involved - trypsin and chymotrypsin. But pepsin, in contrast to these enzymes, does not have strict specificity to split proteins.

The pepsin effect manifests itself only in an acidic environment. The optimal activity of pepsin is noted at a concentration of free hydrochloric acid at least 0.15-0.2%, the maximum activity of pepsin is at pH \u003d 1.5-2.0.

In some diseases, there is a complete absence (Ahilia) or a decrease in the production of hydrochloric acid (hypoacid state). The consequence of this pathology is the lack of pepsin digestive activity and, therefore, the gastric juice. In such cases, substitution therapy is used - the reception of pepsin or preparations containing pepsin.

Pepsin pharmacy preparation is prepared from stomach pigs, cattle, chickens and chickens. The digestive activity of chicken pepsin is noted in the larger RN range (2-4) than pork pepsin. This makes it possible not to prescribe an additional hydrochloric acid for reception.

It is used to receive inside and enzymatic preparation acidine-pepsin. Its contained betaine hydrochloride in the stomach turns into free hydrochloric acid, which activates pepsin.

Forms of release

• Pepsin is produced in the form of a powder, which should be stored in closed jars, in a dark place at a temperature of +2 to +15 o C. Powder has a yellowish or white color, sour-sweet taste, soluble well in water and in ethyl alcohol ( twenty%). In a pharmacy, a solution of pepsin and hydrochloric acid is prepared in the powder.
• Pepsin K (chicken pepsin) - tablets of 0.1 g; The tablet contains 0.04 g of pepsin; Packing 25 or 50 tablets.
• Acidine-pepsin (combined drug consisting of 1 part of pepsin and 4 parts of betaine hydrochloride) is produced in the form of tablets of 0.25 or 0.5 g of 50 pieces per pack.
• Pepsin ointment is not produced by pharmaceutical factories, but prepares in pharmacies for the recipe (5-10% ointment: pepsin with hydrochloric acid on a vaseline or lanoline base).

Instructions for the use of pepsin and acidine-pepsin

Indications for use

The intake of pepsin is shown in the diseases of the gastrointestinal tract with a reduced secretory function of the stomach:

• hypoacide gastritis (reduced hydrochloric acid production in the stomach), anacid gastritis (inflammation of the stomach in the absence of hydrochloric acid production);
• achilia (lack of production of hydrochloric acid and digestive enzymes in the stomach) in atrophically gastritis, protein failure and vitamins in nutrition, malignant form of minorocracy, cirrhosis of the liver, endocrine disorders (raising the level of thyroid hormones), etc.;
• condition after removing part of the stomach;
• dyspepsia (digestion violation).

Outwardly, pepsin can be used to treat keloid scars, necrotic non-healing ulcers in the form of ointments.

Contraindications

Pepsin and acidine-pepsin are not prescribed with an allergic reaction to the drug, with ulcer of stomach, erosive gastritis (superficial, shallow ulcers on the gastric mucosa), with an increased acidic and enzymatic function of the stomach.

Side effects

When using pepsin and acidine-pepsin, in rare cases, it may be marked:

• allergic reaction;
• violation of the chair (diarrhea or constipation);

Treatment of pepsin and acidine-pepsin

How to use?
Pepsin and acidine-pepsin are taken inward during or after meals. Before taking, the acidine-pepsin tablet should be pre-dissolved in 100 ml of water, and pepsin in the form of a powder is dissolved in water or 1-3% hydrochloric acid solution.

Outflowing bandages are superimposed (strictly to the appointment of a doctor) for a day.

Pepsin is destroyed by alcohol, so during the reception of this drug should exclude alcohol use.

Dosage
Inside the pepsin is pressed by adults 0.2-0.5 g during or after meals in the form of a powder or 1-3% solution of diluted hydrochloric (hydrochloric acid) acid 2-3 times a day. The duration of the course is set by a doctor. It is usually assigned for 2-4 weeks.

Pepsin children are prescribed only by a doctor at a dose from 0.05 to 0.3 g 2-3 times a day or a 1-2% hydrochloric acid solution depending on age.

Pepsin to take 1-2 (maximum - 3) tablets after eating a course from 2 to 4 weeks.

Acidine-pepsin adults are prescribed 0.5 g 3 times a day. Children are prescribed at half or quarter to a quarter tablet (0.25) depending on age.

Compatibility with other drugs

The effectiveness of peps-containing drugs is reduced while using the acid-agent drugs, tannin, antacids (food soda, magnesia, a mixture of Bourge, Rennie preparations, Tamme, Andrews Antacid and others), or when using drugs containing heavy metals salts (collargol, salicylovo-sulfur -Cynovaya paste, etc.).

Analogs of Pepsin

Abroad Analogs of acidine-pepsin are produced: beta-pepsin, betacid, pepsamine, acidol-pepsin, acippsol, Solgar, etc.

Preparations have similar effects:
Festal, Abomin, Penzital, Longidase, Poleraz.

Pepsin is considered one of the main digestive enzymes that produced by the human body. Pepsin functions are reduced to one - efficient digestion of food. It is important for us to correctly digest the proteins contained in the products we eat. In addition, pepsin helps to perform features such as the absorption of nutrients and protection from the growing yeast (candidis) and much more.

Today, pepsin can be bought as a food additive (Buda) that can help digestion when the natural level of pepsin is lowered. The reduced content of pepsin is manifested by the stomach disorders and symptoms associated with pancreatitis, GERB, acid reflux and heartburn. Do you suspect that you can have a low gastric acid content? It is also called hypoacidity. It can contribute to the problems of digestion protein. Symptoms, such as abdominal pain, scrawling, diarrhea and nutritional deficiency (especially vitamin B12 and iron), may indicate that you lack gastric juice and pepsin.

What is pepsin. Pepsin functions and how it works

Pepsin is a digestive enzyme in the stomach, which cleaves proteins into smaller units, called polypeptides (or abbreviated peptides). This enzyme helps to digest proteins, for example, in meat, eggs, dairy products, nuts and seeds, destroying the bonds that associate amino acids. Amino acids are described as "Construction Blocks of Proteins".

From which organ produced pepsin and where it can be found

Pepsin is an enzyme produced by the stomach. It also functions in the stomach. This enzyme is created when the gastric acid turns the pepsinogen protein into pepsin (). Pepsinogen is inactive, but under the action of hydrochloric acid, it turns into an active pepsin enzyme.

Pepsin is found in an acidic gastric juice, which is necessary for the correct assimilation of food we eat. The glands in the gastric mucosa, called peptic main cells, are responsible for the production of pepsinogen. The production of pepsinogen occurs after the glands are stimulated by the wandering nerve and hormonal secretions of gastrine and secretine. Pepsinogen is mixed with hydrochloric acid and then turns into an active pepsin enzyme.

How does pepsin in the stomach

Pepsin has the maximum activity in an acidic environment, ideally about pH 1.5-2. This is considered the "normal acidity of the gastric juice." It ceases to work properly when the pH level reaches about 6.5 or higher. Then pepsin is neutralized. This is important because it provokes various diseases of the gastrointestinal tract.

Articles on the topic:

Proteisoliz is another name for the "splitting of proteins or peptides on amino acids under the action of enzymes." When pepsin is released, it begins digestion through proteolysis. It is also believed that it helps to preserve the stomach from most bacteria.

Benefits and use of pepsin

How does pepsin in the body work? The main functions of pepsin are to destroy (or denaturing) proteins, but it also performs another job. For example, pepsin contributes to the absorption of nutrients and the destruction of harmful microbes. The role of digestive enzymes is, first of all, in order to act as a catalyst for chemical reactions in the body. Digestive enzymes convert large molecules into more easily absorbed particles that the body can use for survival and well-being.

There are several main reasons why some people will benefit the additional reception of pepsin enzymes. The advantages and use of pepsin include:

• Help the body in splitting difficult to digestible proteins.
• Assistance in the treatment of "indignant" of the stomach and the "leaky intestinal" by removing stress from the gastrointestinal tract.
• Relief of the symptoms of pancreatitis, which prevents the ability to properly produce enzymes needed to split food.
• Help in the production of antibodies and digestion of immunoglobulin IgG.
• Stimulating the selection of bile.
• Help in the detoxification of the liver.
• Improving the symptoms of acid reflux, heartburn and other problems, such as irritable bowel syndrome.
• Improving nutritional learning and preventing nutrient deficit, including vitamin B12, iron and calcium.
• Countering enzyme inhibitors in products such as peanuts, wheat embryos, egg whites, nuts, seeds, beans and potatoes.
• Use for the treatment of a wide range of health problems, such as dyspepsia (periodic pain or discomfort in the upper part of the abdomen), vomiting caused by morning malaise during pregnancy, nausea and diarrhea, as well as a stomach disorder associated with cancer treatment.

Although pepsin is an important digestive enzyme and has many advantages, there is a certain digestive problem, which is associated with pepsin dysfunction.

It is called GERD (gastroesophageal reflux disease) and larynpharingeal reflux (or non-esophageal reflux). This happens when pepsin, acid and other stomach substances fall into the esophagus. Pepsin can remain in the larynx after the gastric reflux. When someone has a reflux of larynx and pharynx, this means that pepsin and acid pass all the way to the larynx.

GERB and Gundy-Podphorus Reflux can cause discomfort and even serious damage to the mucous membrane of the esophagus and larynx. These states usually cause symptoms, including acid reflux, burning in breast, hoarse, chronic cough and involuntary reduction of voice ligaments.

Pepsin enzymes are able to adhere to larynx cells, exhaust their protective properties and destroy membranes / fabrics (the so-called endocytosis). This can potentially increase the risk of esophageal cancer and larynx ().

The extrazophageal reflux is detected by testing acidification using the pH sensor and detecting pepsin in saliva and with exhaled air. Studies show that proton pump inhibitors do not help most people with extrasezophageal reflux.

While pepsin is involved in such states as GERB, this problem occurs when the valve of the lower esophageal sphincter is weak or improperly relaxes. This may occur due to inflammation, hernia or obesity. As a result, the contents of the stomach fall into the esophagus. In many cases, GERD can be reduced by changing the diet and lifestyle that helps reduce inflammation ().

L. learn sources of pepsin

Food does not contain pepsin, but they may affect the production of gastric acid and digestive enzymes. As mentioned above, this enzyme occurs in the human body, this enzyme comes from the "main cells" in the stomach. The volume you produce is increasing if you eat a large amount of protein. Examples of "high-protein" dishes include dishes with red meat, bird, fish, eggs, dairy and protein cocktails.

Pepsin food additives are also sources of this enzyme. They are used to improve the absorption of food (especially proteins), when there is not enough proper secretion of pepsin. They also help cope with such diseases like pancreatitis. Pepsin additives are usually made from the stomach of the pig.

The drug, called betaine hydrochloride (or betaine HCl with pepsin), is recommended by some practicing doctors as an additional hydrochloric acid source for people with low levels of gastric acid (also called hypochlorhydrium or hypoacidity). This can help hydrochloric acid secreted by the stomach, it is better to convert a pepsinogen and assimilate the protein. In addition, it can offer other advantages, such as decreased allergies and suppressing the growth of Cadidid ().

Pepsin additives, how to take, dosage

Pepsin additives can be bought and accept without a doctor's prescription. They are available in the form of tablets, powders and capsules. The optimal dosage of the pepsin, which you must take depends on factors such as your weight, growth, age, diet, lifestyle, and the history of the disease. If you need a medicine released by recipe, with pepsin, your doctor will decide how much you have to take.

It has the most optimal beta ratio to pepsin.

If you take a food additive released without a prescription, carefully read the instructions. Do not take more than recommended. To achieve the best results, look for a high-quality digestive mixture of enzymes, which includes many different enzymes.

Some products combine HCl hydrochloric acid (betaine hydrochloride) and pepsin to enhance effect. HCl with pepsin is an excellent thing you can start taking regularly to help cure your gastrointestinal tract, fight such phenomena, like acid reflux and improve the low acidity of the stomach.

Betaine hydrochloride in some cases can cause symptoms of burning in the stomach and heartburn. This means that you take the wrong dosage, you do not suit a specific drug, or you have the normal acidity of the stomach and pepsin you are not shown. For these reasons, it is recommended to start taking betaine hydrochloride with pepsin under the supervision of a doctor. It is important to start with one capsule and gradually increase consumption ().

Remember that the functions of pepsin are to improve the splitting and increase the likelihood of nutrient absorption. Therefore:

• Pepsin should be taken only when you consume protein food.
• If you feel warm in the stomach, this means that the dosage "on the verge" and better reduce the received amount of pepsin.
• Some people need only one capsule per day or one capsule on the main meal. Another people may need to take up to nine capsules per day. Focus on your feelings!
• Look for an additive that has about 530 mg of hydrochloride betaina and about 20 mg of pure pepsin.
• Always take this additive only during meals, and not before meals.

Signs that you need more pepsin and how to get it in your diet

In order to digest protein, your body requires a sufficient amount of gastric acid and enzymes. If you find signs of low levels of gastric acid, there is a high probability that you will also encounter low levels of pepsin. What happens if your stomach does not produce enough gastric juice?

If you have a low gastric acid content (hypoacidity), then you lack HCl. Salonic acid is necessary to create an active pepsin enzyme. Salonic acid is naturally created in the stomach. This is what makes your stomach of a very acidic medium that can split food.

If you lack hydrochloric acid / gastric acid, and it interferes with the production of pepsin, you may have symptoms such as:

• dyspepsia
• owl of belly and gases
• stomach ache
• constipation or diarrhea
• lack of nutrients (vitamin B12, iron and calcium)
• syndrome "Leaky" intestine

Some reasons for which you may be difficult to produce pepsin and digest protein include:

• Lack of nutrients, for example, due to calorie restrictions or a very limited diet.
• The history of the use of antacids, especially with long-term use.
• The history of frequent use of antibiotics.
• Overeating, hurry while eating, stress sensation during food.
• Drink a large amount of water before or while eating.
• Bad sleep, which interferes with the regulation of appetite and digestion.

To improve the overall digestion, reduce inflammation, which can contribute to the occurrence of GERD / Reflux and balance the production of gastric acid, the following steps must be taken:

• Eat products that are naturally rich in enzymes, including pineapple, papaya, mango, banana, avocado, kiwi, kefir, yogurt, miso, soy sauce, pace, sauerkraut, kimchi, bee pollen, apple vinegar and raw honey.
• Make sure you eat a lot of alkaline products and a variety of sources of protein. This is useful for obtaining different amino acids.
• Eat small, balanced dishes that are distributed during the day. Try dishes that combine proteins, complex carbohydrates and useful fats.
• Do not eat for three to four hours before going to bed.
• Slow down while eating. Eat in a relaxed atmosphere and do not hurry. Chew food about 30 times before swallowing.
• Eat a variety of probiotic products.
• Use apple vinegar right before meals. Take one tablespoon with a small amount of water from one to three times a day.
• Use MANUKA honey, which has antimicrobial properties and can help cope with, which is connected to the low content of gastric acid. Take a teaspoon once or twice a day.
• If you have a GERD or acid reflux, you can reduce the amount of acidic food. Be sure to eat more alkaline products. Try to keep the food diary to accurately determine which types of products exacerbate your symptoms.
• Try. It has many benefits for the intestinal health and low level of gastric acid.

Facts about pepsin

Pepsin was first discovered by the German physiologist named Theodore Schwan in 1836. It was one of the first digestive enzymes that was identified. It is still considered one of the most important. Only after more than 90 years, in 1929, scientists working at the Rockefeller Medical Research Institute were able to determine exactly how it works. This enzyme got its name from the Greek word pepsis. which means "digestion" (or from peptein What does "digest").

Today, besides what is used to prepare additives with pepsin, it is used for various applications in the production of food, photographs, leather manufacturing and other industries. For example, commercially prepared pepsin is used to modify soy protein and gelatin. It is also used to produce gem snacks and semi-finished products from cereals, preparation of protein hydrolyzates for use in food flavors and beverages and hair removal with tissues / skins in the leather industry ().

Precautions

When taking drugs / additives with pepsin, the occurrence of side effects, which are usually rare, but sometimes seriously. Some of the side effects include abdominal pain, strong stomach disorder, nausea, skin rash and diarrhea (). These adverse reactions are most likely if you take too much at a time.

Always contact the doctor if you see any effects when using these additives, especially if you feel degradation of well-being. Also consult your doctor before taking any additives if you regularly take medicines; You are allergic or current diseases that you treat; Or if you are pregnant, you plan to get pregnant or breastfeed.

It is a pepsin - a substance that is produced by the stomach and serves to split protein (and in the same quality used during cheese).

Accordingly, pepsin is produced for both medical and nutritional purposes, from the stomachs of animals.

Beef Pepsin is one of two milk-growing enzymes that are part of the rennet enzyme, which is produced in the mucous membrane of the fourth duty station of the calf (Sichuga).

As it became known, the origin of beef pepsin is an absolute accident. From history it is known that when the Arabic nomads traveled around the roasting area, they transported milk in leather bags made of animal stomachs. As a result, it turned out a clutch similar to cheese.

Of course, they could not and think that the function of a milk grain enzyme, which turned the pumping milk into a ray-like mass, performed beef pepsin contained in the walls of leather bags.

And just starting from the 40s of the 20th century, a complex of scientific research was carried out, which allowed to understand the mechanism of the renal coagulation of milk.

It is possible to distinguish the two main functions of a milk excavating enzyme: the formation of milk bunch (enzymatic coagulation of milk) and participation in the maturation of cheese and the production of cottage cheese.

From the quality of the formation of a dairy bunch depend on its elastic properties, the degree of capture of proteins, fat and mineral components, the ability to cut, the processes of synerresis and pressing, which ultimately determines the yield of cheese, the content of moisture in it, the intensity and direction of biochemical processes in maturation Forming product taste.

Thus, at the stage of the formation of a dairy bunch (milk coagulation), the basis of the quality of cheese is laid.

The preparation of brand of pepsin beef (PG) contains two enzyme Hymosine and pepsin beefs in a natural proportion, characteristic of their content in the mucous membrane of the Sichol of Adult CRS.

The preparation of this brand is made by extraction. Commercial batches of this drug may contain up to 10% of Hymosina.

Pepsin beef is produced from the mucous membrane of the Sichola of an adult cattle. In the manufacture of PG, there are two stages of purification from insoluble impurities and fat. The number of insoluble impurities in the finished product is not more than 3.0% by weight.

The production technology of milk-removing enzyme preparations is similar to the production of medical preparations and includes several cyclic components; Extraction process, planting, sublimation drying.

The drug has a milk-intensive activity of 100,000 h 120,000 conventional units, the consumption of drugs with this activity in the production of soft cheeses and cheese is 2.0 hours 2.5 g of 100 liters of milk, in the production of cottage cheese 0.25 g per 100 liters of milk.

The whip-sawing enzyme beef pepsin is recommended for use without restrictions in the production of soft and brine cheeses, cheese, cottage cheese and low-fat cheese mass.

In the cottage cheese, pepsin is added to give it softness, tenderness and for lighter and complete assimilation of cottage cheese protein.

You can buy beef pepsin in a pharmacy, in specialized stores or online stores.

Benefits of beef pepsin

Consider the advantage of beef pepsin on the example of comparing it with pork pepsin.

The common property of the milk excavating enzymes is a decrease in overall proteolytic activity at the pH of the medium above the optimal level.

One of the reasons for this is the inactivation of enzymes at a high pH. Inactivation rate depends on the type of enzyme.

So, beef pepsin begins to inactivate after a 20-minute excerpt only at a pH above 6.4, and at pH 7.0 retains more than a third of the initial activity.

At the same time, pork pepsin after a 20-minute shutter speed at pH 6.4 loses over 50% of the initial activity, and at pH 7.0 is almost instantly completely inactivated.

For coagulation of milk with pH 6.6 in 5 minutes, the same mass of beef and pig pepsin is required, and with coagulation for 20 minutes, swine pepsin is required by 2.5 times greasy than beef.

Fast inactivation of pork pepsin in a weakly acidified environment, which is milk, is the main disadvantage of it as a milk-removal enzyme.

In the digestive tract, the enzyme of pepsin is responsible for digesting the proteins of animal origin, as well as cereal, legumes, dairy products and helps better absorb the body of vitamin B9 or iron. With the right work, it is produced in the cells of the gastric mucosa, and during deficiency, preparations are prescribed, which contains pepsin.

What is this substance?

Pepsin is the main enzyme of the digestive system of the endopepidase. Initially, enzyme is produced in the form of pepsinogen, but under the action of gastric juice turns into pepsin. The split proteins enzyme supplies amino acids to the entire body, which are used as a source of energy, and in the stomach only under the influence of enzymes. And also produce their own proteins, cell walls and other substances and structures.

Classification by type

Endopeptidase varieties table:

Group name	Stomach enzymes	a brief description of	With what acidity is active?
BUT	Uboppsin	Partially excreted through the urine and is used to analyze the proteolytic activity of the gastric juice	Hydrolyzes at 1.5-2 pH
FROM	Catencin or Gastrisin	Is inside the cell and cuts peptide connections	In the hydrolysis of pepsin and gastricin participate at pH 3.2-3.5
IN	Parapepsin or gelatinase	Divides gelatin and proteins of connective tissues	pH for pepsin should not be higher than 5.6
D.	Rennine or Hymosa	The enzyme involved in the process of milk splitting with calcium.	Operate in neutral environment

Enzymes affect the protein only in an acidic environment. Catalysts are produced by iron, the localization of which is at the walls of the foundal part of the stomach, the place with the lowest level of pH. Gastricin is contained in all stomach departments. Enzymes produced a complete splitting of proteins, and their decomposition product is soluble in water.

This is a very complex chemical process.

The catalyst in the stomach in the acidic medium is activated under the influence of hydrochloric acid. The cells of the mucous membranes of the organ producing pro-estimation. Pepsinogen is a functionally inactive form of an enzyme, from which pepsin is obtained. There is also a pepstatin inhibitor, which is necessary that the Pepsin secretion does not go beyond the norm. As soon as pepsin enters the intestines, its function stops, but other enzymes enter the digestion process.

In men, the selection of proteases is 25% higher than that of women.

Enzimov functions

The main actions of pepsin and other hydrolylase are consisting in cutting large protein molecules into small parts. The enzymes are responsible for disaggregation of the protein, the splitting of albumin, the scholarship of milk and the dissolution of gelatin. Proteolytic activity greatly simplifies the hydrolysis process. Catalyzing provide such phenomena:

• Protosal action - splitting proteins on oligo and polypeptides.
• Transpeptidase activity - oligopeptides are divided into amino acids and peptides, which provides Catexin.
• Peptidazine exposure - hydrolysis of polypeptides and amino acids.

What splits?

The study of this issue is engaged in biochemistry. Protein molecule - a set of amino acids that are connected to each other. The cells of the body are not digested independently and do not absorb such a volume of the material, so the splitting function is provided. In the process of digesting proteins, pepsin performs the function of scissors - cuts peptide bonds. The gradual destruction of the peptide molecule begins in half, then each part is still divided and still one amino acid is formed. Of these, their own muscle and internal proteins are being built, as well as enzymes, hormones and other substances. In rare cases from peptides, the body allocates energy for vital activity.

Available and efficient preparations.

When the body poorly digeshes food, recommended by the use of medicines based on pepsin and other enzymes. Foundation glands of the stomach of pigs produce enzymes from which the powder and pills for medical purposes are manufactured. , dyspepsia, ahilia or other diseases with a deficiency of pepsin - indication for the use of peps-containing drugs. These means include Pepsinum. It is stirred with powdered sugar. It has a specific smell, cream shade and a pleasant taste. The dose of the day is necessary - to a half-mandor of one-time intake. Use 2 to 3 times to meals or during. When the enzyme is active and acts, it begins to split proteins to polypeptides in the digestive tract.

"Acidine-pepsin" is a medicine that consists of two enzymes in a ratio of 1: 4, which splits proteins and helps to separate free hydrochloric acid. The medication is used for dyspepsia, and ancidal gastritis. Used depends on the age category and patient weight. Reception 3-4 times a day, while eating or after. It is recommended to dissolve in water. And also for better digestion, food can be consumed: "Akidolpepsin", "Akippsol", "Betacid", "Peptsamine", "pepsacid". As well as enzymes help cope with iron and other elements if there is an oversufficer.