Where pepsin is formed. Pepsin

) I. pepsin.

Additional components: povidone, sorbitol, silicon colloid dioxide, calcium stearate.

Form release

Acidin-pepsin is produced in the form of powder, solution and tablets 250 and 500 mg of 50 pieces in a pack. Also in some pharmacies, it is possible to purchase specially prepared ointment with pepsin 5-10%, on a lanoline or vaseline basis.

pharmachologic effect

This preparation has combined action. Improves digestion food in the stomach.

Pharmacodynamics and pharmacokinetics

Pepsin - what it is?

According to the pharmacope, pepsin - This is part of the gastric juice that produces the mucous membrane of the stomach. It is also found that this enzyme provides the splitting of almost all proteins of plant and animal origin. In addition, the pancreatic enzymes participate in this process. However, it is precisely this enzyme split off the proteins without showing them special specificity, that is, acts in an acidic environment.

Some gastrointestinal diseases cause a significant decrease or absence of of hydrochloric acid what leads to insufficient digestive activities pepsin , and, accordingly, the gastric juice. Therefore, patients prescribe replacement therapy in the form of drugs based on it. For example, when admitting the enzymatic preparation acidine-pepsin, one of its components - betaine hydrochloride converted to the stomach in hydrochloric acid activating an enzyme that improves digestion.

Indications for use

The main indications for the appointment of acidine-pepsin are various zhktic diseases For which the reduced secretory function of the stomach is characterized. Therefore, the drug is recommended when:

• hypoacid gastritis;
• anacid gastritis;
• ahilia - the absence of the synthesis of hydrochloric acid and other digestive enzymes in atrophically gastritis, nutrition with disadvantages of proteins and, malignant form of minorocrium, endocrine disorders;
• period after removing part of the stomach.

Preparations for outdoor use are used in the treatment of keloid scars or necrotic, long non-healing wounds and ulcers.

Contraindications for use

• hypersensitivity ;
• hyperucidity of gastric juice, for example: erosive gastroduodenitis, and .

Side effects

When adopting the drug may develop , nausea, abdominal pain.

Acidine-pepsin, instructions for use (method and dosage)

According to the instructions for acidine-pepsin, the drug in tablets is designed for reception inside simultaneously or after eating. For this tablet must be dissolved in 50-100 ml of water. Adult patients recommended daily dosage of 2 tablets, taken 3-4 times. Children's dosage is a quarter or half of the tablet to come 3-4 times a day.

The duration of the therapeutic course depends on the course of the disease and the effectiveness of treatment, which is capable of identifying a specialist.

Overdose

Usually this drug is well tolerated by patients, so in clinical practice cases of overdose is not described. It is possible to develop: nausea, gastralgia, vomiting, diarrhea and various allergic reactions.

Interaction

The simultaneous use of enzyme preparations and acid-making agents,

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.

According to U. G. Taylor ( Kink G. F., 2007), in the gastric juice of man 7 Isopepsins, 5 of them with clearly distinguished properties:

• Pepsin 1 (actually pepsin) - maximum activity at pH \u003d 1.9. At pH \u003d 6 quickly is inactivated.
• Pepsin 2 - maximum activity at pH \u003d 2.1.
• Pepsin 3 - maximum activity at pH \u003d 2.4 - 2.8.
• Pepsin 5 ("Gastricin") - maximum activity at pH \u003d 2.8 - 3.4.
• Pepsin 7 - maximum activity at pH \u003d 3.3 - 3.9.

There is a different terminology: "pepsin-a" (actually pepsin); "Pepsin-B" (CF code 3.4.23.2) has synonyms: "gelatinase" (gelatinase), Parapepsin I (Parapepsin i); Pepsin-C (CF CFR 3.4.23.3), synonyms: "Gastrixin" (Gastricsin), Parapepsin II (Parapepsin II).

The role of pepsin in digestion

Pepsins play a significant role in digestion in mammals, including a person, being an enzyme that performs one of the important stages in the chain of transformations of food proteins in amino acids. The glands of the pepsin stomach is in inactive form, turns into an active form when the hydrochloric acid is exposed to it. Pepsin acts only in the acidic area of \u200b\u200bthe stomach and when entering an alkaline medium, the duodenum becomes inactive.

Pepsin is produced by the main cells of the gastric dna and body of the stomach. In men, pepsin is from 20-35 mg per hour (basal secretion) to 60-80 mg per hour (secretion stimulated by pentagastrine, maximum). In women - by 25-30% less. The main cells of pepsin are secreted, is reserved and derived in inactive form in the form of proferred of pepsinogen. The conversion of pepsinogen in pepsin occurs as a result of the cleavage of several peptides from the N-terminal section, one of which plays the role of an inhibitor. The activation process goes to several stages and is catalyzed by hydrochloric acid hydrochloric acid and pepsin (autocatalysis). Pepsin provides disaggregation of proteins preceding their hydrolysis and facilitating it. As a catalyst, it has a proteasan and peptidase effect.

Proteolytic activity of pepsin is observed at pH< 6, достигая максимума при pH = 1,5-2,0. При этом один грамм пепсина за два часа может расщеплять ~50 кг яичного альбумина , створаживать ~100 000 л молока, растворять ~2000 л желатина .

Pepsin-based drugs

For medical purposes, they produce pigs from the mucous membrane of pigs as a medicament. Produced in the form of powder (lat. pepsinum) or in the form of tablets in a mixture with acidine (lat. asidin-reersini.), in the composition of combined drugs (Panzinorm-Forte and others). PBX code of pepsin A09AA03. PBX code of a pepsin combination with acid-containing preparations A09AC01.

With a lack of pepsin in the body (mellip disease and others), replacement therapy is prescribed by peps-containing drugs.

Pepsinum (Pepsinum)

Produced in a mixture with sugar powder. White or slightly yellowish sweet taste powder with a weak peculiar smell.

Application and dose of the drug. Inside 0.2-0.5 g (children from 0.05 to 0.3 g) 2-3 times a day before eating or during food, powders or 1-3% dissolved hydrochloric acid solution.

Action of the drug. Pepsin cleaves proteins to polypeptides, after exposure to pepsin, the process of digesting proteins in the digestive tract begins.

Indications for use. Achilia, hypo and anacid gastritis, dyspepsia.

Contraindications, possible side effects. Not installed.

Storage. In well-closed banks, in the cool (from + 2 to +15 ° C), protected from light place.

Acidine-pepsin (asdin-reersini)

Indications for use. Disorders of digestion with Ahilia, hypo- and anacid gastritis, dyspepsia.

Form release. Tablets at 0.5 and 0.25 g.

Application and dose of the drug. For adults: 1 Tablet 0.5 g 3 - 4 times a day. For children - from 1/4 tablets (weighing 0.25 g) to 1/2 tablets (weighing 0.5 g), depending on age, 3 - 4 times a day. Tablets before reception are dissolved in 1/4 - 1/2 cup of water. Take on or after eating.

Other trading names. As_dolrersin, Asipepsol, Vetacid, Reersacid, Reersamin.

Cheesecie

Pepsin or pure form, or in the composition of the rennet breaks, is used to fold the milk during the preparation of cheeses. The rennet enzyme consists of two main components - chemicalsine and pepsin.

Under the coagulation of milk is the coagulation processes of the main protein - casein and the formation of a dairy gel. The Casin structure is such that only one peptide bond in the protein molecule is responsible for enzymatic coagulation. The break of the protein molecule on this key communication and leads to the coagulation of milk.

Himosin is the enzyme that by its nature provides a break of this connection, while there is little affecting others. Pepsin affects a wider spectrum of peptide ties in casein. Hymosin, not being a strong proteolyte (breaks down a minor number of peptide bonds of casein), performs preparatory work for proteases of microflora's proteases. Under the action of himosine and pepsin, the splitting of the casin polypeptide chains is based on peptide bond between 105-106 amino acids (phenylalanin -methionine) with a severity of a section of CO 106 to 169 amino acid - hydrophilic glycomacuropeptide, while the maximum amount of protein remains in the cloth.

For the preparation of many elite species of cheeses, a beene enzyme containing 90-95% hymosine and 5-10% pepsin is used. But, for some other cheeses (Suluguni, Brynza), the use of pepsin is allowed in its pure form. "Folk" recipes for cooking cheeses usually recommend the use of peps-containing drugs for fermentation ("acidine-pepsin" and the like).

Mulkagepsin

Mulkagepsin (eng. mucorpepsin.) - proteolytic enzyme class hydrolylase. CFR CF 3.4.23.23. Musphepsin is obtained from mushrooms Mucor Pusilus. and MUCOR MIEHEI.. It is used in the food industry as a substitute for the rennet enzymes of animal origin.

The Russian market occurs like "pepsin, microbial renin, an enzyme for the preparation of soft and brine cheeses" of "plant origin", Japanese production, in which Mulkagepsin is used as a milk grain enzyme.

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.

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.