Monograph: |
Pepsin
A substance containing proteolytic enzymes present in the
gastric juice of animals and active at acid pH. obtained from
the gastric mucosa of pigs. cattle, or sheep. The Ph. Eur. spec-
ifies an activity of not less than 0.5 Ph. Eur. units per mg of
dried substance. A hygroscopic, white or slightly yellow,
crystalline or amorphous powder. Soluble in water; practical-
ly insoluble in alcohol and in ether. A solution in water may
be slightly opalescent with a weak acidic reaction. Store at 2Β°
to 8Β° in airtight containers. Protect from light.
Units
The activity of pepsin is determined by comparing the quan-
tity of peptides not precipitable by a 4.0% w/v solution of
trichloroacetic acid released per minute from a substrate of
haemoglobin solution, with that released by the FIP Standard
Preparation of pepsin from the same substrate under the same
conditions. The peptides are assayed using phosphomolyb-
dotungstic reagent.
Uses and Administration
Pepsin contains proteolytic enzymes secreted by the stomach
which control the degradation of proteins into proteases and
peptones. It hydrolyses polypeptides including those with
bonds adjacent to aromatic or dicarboxylic L-amino-acid res-
idues.
Pepsin has been given with dilute hydrochloric acid, or with
substances such as glutamic acid hydrochloride, or betaine
hydrochloride, as an adjunct in the treatment of gastric hy-
pochlorhydria, or to treat deficiencies of digestive enzyme se-
cretion. It has also been given for its supposed benefit as an
ingredient of mixtures for dyspepsia and other gastro-intesti-
nal disorders.
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