Pepsin food beef. What is pepsin in cottage cheese and why is it needed in homemade cheese

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What is pepsin?

Pepsin is an enzyme that is part of the gastric juice and is produced by the gastric mucosa. Pepsin breaks down almost all proteins of animal and vegetable origin. The enzymes of the pancreas - trypsin and chymotrypsin - also participate in the breakdown of proteins. But pepsin, unlike these enzymes, does not have a strict specificity for cleavable proteins.

The action of pepsin is manifested only in an acidic environment. The optimal activity of pepsin is noted at a concentration of free hydrochloric acid of at least 0.15-0.2%, the maximum activity of pepsin is at pH = 1.5-2.0.

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

The pharmaceutical preparation pepsin is prepared from the stomachs of pigs, cattle, chickens and chickens. Digestive activity of chicken pepsin is observed in a larger pH range (2-4) than porcine pepsin. This allows you not to prescribe additional hydrochloric acid for admission.

It is used for oral administration and the enzymatic preparation Acidine-pepsin. Betaine hydrochloride, which is part of it, is converted in the stomach into free hydrochloric acid, which activates pepsin.

Release form

• 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. The powder has a yellowish or White color, sweet and sour in taste, readily soluble in water and ethyl alcohol (20%). In a pharmacy, a solution of pepsin and hydrochloric acid in water is prepared from the powder.
• Pepsin K (chicken pepsin) - tablets of 0.1 g; the tablet contains 0.04 g of pepsin; in the package of 25 or 50 tablets.
• Acidin-pepsin (a combination preparation consisting of 1 part of pepsin and 4 parts of betaine hydrochloride) is available in the form of tablets of 0.25 or 0.5 g, 50 pieces per pack.
• Ointment with pepsin is not produced by pharmaceutical factories, but is prepared in pharmacies by prescription (5-10% ointment: pepsin with hydrochloric acid on a vaseline or lanolin basis).

Instructions for use of pepsin and acidin-pepsin

Indications for use

Ingestion of pepsin is indicated for diseases of the gastrointestinal tract with reduced secretory function of the stomach:

• hypoacid gastritis (reduced production of hydrochloric acid 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) with atrophic gastritis, protein and vitamin deficiencies in nutrition, malignant anemia, cirrhosis of the liver, endocrine disorders (increased levels of thyroid hormones), etc .;
• condition after removal of part of the stomach;
• dyspepsia (indigestion).

Externally, pepsin can be used to treat keloid scars, necrotic ulcers that do not heal for a long time in the form of an ointment.

Contraindications

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

Side effects

When using Pepsin and Acidine-pepsin, in rare cases, it may be noted:

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

Treatment with pepsin and acidin-pepsin

How to use?
Pepsin and Acidine-pepsin are taken orally during or after a meal. Before taking a tablet of Acidin-pepsin, you must first dissolve it in 100 ml of water, and pepsin in the form of a powder should be dissolved in water or in a 1-3% hydrochloric acid solution.

Ointment dressings are applied (strictly as prescribed by the doctor) for a day.

Pepsin is destroyed by alcohol, so alcohol should be avoided while taking this drug.

Dosage
Inside, pepsin is prescribed to adults at a dose of 0.2-0.5 g during or after a meal in the form of a powder or in a 1-3% solution of diluted hydrochloric (hydrochloric) acid 2-3 times a day. The duration of the course is set by the doctor. Usually prescribed for 2-4 weeks.

For children, pepsin is prescribed only by a doctor at a dose of 0.05 to 0.3 g 2-3 times a day or in a 1-2% hydrochloric acid solution, depending on age.

Pepsin K is taken 1-2 (maximum 3) tablets after meals for a course of 2 to 4 weeks.

Acidine-pepsin for adults is prescribed 0.5 g 3 times a day. Children are prescribed half or a quarter of a tablet (0.25 each), depending on age.

Compatibility with other drugs

The effectiveness of pepsin-containing drugs is reduced with the simultaneous use of acid-reactive drugs, tannin, antacids (baking soda, burnt magnesia, Bourget mixture, Rennie, Tams, Andrews antacids and others), or with the use of drugs containing salts of heavy metals (Collargol, Salicylic-sulfur - zinc paste, etc.).

Pepsin analogs

Acidine-pepsin analogs are produced abroad: Beta-pepsin, Betacid, Pepsamine, Acidol-pepsin, Acipepsol, Solgar, etc.

Drugs that have a similar effect:
Festal, Abomin, Penzital, Longidaza, Panolez.

The breakdown of proteins into amino acids begins in the stomach, continues in the duodenum, and ends in the small intestine. In some cases, the breakdown of proteins and the transformation of amino acids can also occur in the large intestine under the influence of microflora.

Proteolytic enzymes are divided according to the features of their action on exopeptidases, which split off terminal amino acids, and endopeptidase acting on internal peptide bonds.

In the stomach, food is exposed to gastric juice, which includes hydrochloric acid and enzymes. Gastric enzymes include two groups of proteases with different pH optimums, which are simply called pepsin and gastrixin. In infants, the main enzyme is rennin.

Regulation of gastric digestion

Regulation is carried out by nervous (conditioned and unconditioned reflexes) and humoral mechanisms. Humoral regulators of gastric secretion include gastrin and histamine.

Gastrin is secreted by specific G cells:

• in response to stimulation of mechanoreceptors,
• in response to stimulation of chemoreceptors (products of primary hydrolysis of proteins),
• under influence n.vagus.

Further gastrin through the systemic circulation reaches and stimulates the main, parietal and accessory cells, which causes the secretion of gastric juice, to a greater extent of hydrochloric acid. It also provides secretion histamine, affecting ECL cells ( enterochromaffin-like cells, English enterochromaffin-like cells).

Histamine, which is formed in enterochromaffin-like cells of the gastric mucosa (fundic glands), enters the bloodstream, interacts with H 2 receptors on parietal cells and increases their synthesis and secretion of hydrochloric acid.

acidification gastric contents (pH 1.0) by the mechanism negative feedback inhibits the activity of G-cells, reduces the secretion of gastrin and gastric juice.

Hydrochloric acid

One of the most important components of gastric juice is hydrochloric acid. The parietal (parietal) cells of the stomach, which secrete H + ions, take part in the formation of hydrochloric acid. The source of H + ions is carbonic acid produced by the enzyme carbonic anhydrase. During its dissociation, in addition to hydrogen ions, carbonate ions HCO 3 - are formed. They move along the concentration gradient blood in exchange for Cl - ions. into the cavity stomach H + ions enter the volatile antiport with K + ions ( H + ,K + -ATPase), chloride ions are pumped into the lumen of the stomach also with the expenditure of energy.

H +, K + -ATPase (proton pump) is the target of the action of drugs "proton pump inhibitors" - omeprazole, pantoprazole, etc., used to treat diseases of the gastrointestinal tract associated with high acidity (gastritis, stomach ulcers and 12- duodenal ulcer, duodenitis).

In violation of the normal secretion of HCl, hypoacid or hyperacid gastritis occurs, differing from each other in clinical manifestations, consequences and the required treatment regimen.

Synthesis of hydrochloric acid

Functions of hydrochloric acid

1. Denaturation of food proteins
2. bactericidal action,
3. The release of iron from the complex with proteins and the conversion to a divalent form, which is necessary for its absorption. Other metals are released similarly,
4. The release of various organic molecules strongly associated with the protein part (heme, coenzymes - thiamine diphosphate, FAD, FMN, pyridoxal phosphate, cobalamin, biotin), which allows vitamins to be subsequently absorbed,
5. Converting inactive pepsinogen to active pepsin
6. Reducing the pH of gastric contents to 1.5-2.5 and creating an optimum pH for pepsin to work,
7. After passing into the duodenum - stimulation of the secretion of intestinal hormones and, consequently, the release of pancreatic juice and bile.

The acid reaction of gastric juice is mainly due to the presence of HCl, to a much lesser extent an ion H2PO4-, in pathologies (hypo- and anacid state, oncology) can contribute lactic acid.

The totality of all substances of gastric juice that can be proton donors is the total acidity. Hydrochloric acid, which is in complex with proteins, mucopolysaccharides of the mucous membrane and digestion products, is called related hydrochloric acid, the rest - free hydrochloric acid. The content of free HCl is subject to change, while the amount of bound HCl is relatively constant.

The effect of gastrin and histamine on parietal cells is reduced to increased work H + ,K + -ATPase. The action of gastrin is to activate the calcium-phospholipid signal transduction mechanism, while histamine acts by the adenylate cyclase mechanism.

Change in acidity in the stomach

Hypoacid state develops with a decrease in the activity and / or number of parietal cells synthesizing HCl. As a result, a wide variety of consequences can develop, directly or indirectly related to non-compliance hydrochloric acid its functions:

• decreased digestion proteins in both the stomach and intestines,
• activation of fermentation processes in the stomach, bad breath,
• process activation protein decay in the colon, gurgling in the intestines and flatulence,
• penetration of undigested products into the blood and, as a result, allergic reactions,
• reduced release from proteins and the occurrence of mineral deficiencies ( iron, copper, magnesium, zinc,iodine and etc),
• reduced release from proteins and absorption of a number of water-soluble vitamins - development hypovitaminosis(B1, B2, B6, B12, H),
• decreased synthesis by parietal cells Castle's intrinsic factor and decreased vitamin absorption B12,
• decrease in the secretion of intestinal hormones and, as a result, decrease allocation bile and pancreatic juice,
• violation of digestion and absorption of lipids and, as a result, the development of hypovitaminosis fat soluble vitamins.

hyperacid state develops with increased activity lining cells. It can lead to clinical manifestations in the form of inflammation of the stomach wall, erosion and peptic ulcer of the stomach and duodenum.

Pepsin

Pepsin is an endopeptidase, meaning it cleaves internal peptide bonds in protein and peptide molecules. Synthesized in the chief cells of the stomach as an inactive proenzyme pepsinogen, in which the active center is "covered" by the N-terminal fragment. In the presence of hydrochloric acid, the conformation of pepsinogen changes in such a way that the active center of the enzyme, which cleaves off residual peptide(N-terminal fragment), i.e. autocatalysis occurs. As a result, active pepsin is formed, which also activates other pepsinogen molecules.

Converting pepsinogen to pepsin

Pepsin has low specificity, it mainly hydrolyzes peptide bonds formed by amino groups of aromatic amino acids (tyrosine, phenylalanine, tryptophan), less and more slowly - amino groups and carboxy groups of leucine, glutamic acid etc. The optimum pH for pepsin is 1.5-2.0.

Bonds cleaved by pepsin

Gastrixin

Gastrixin is similar in its functions to pepsin, its amount in gastric juice is 20-50% of the amount of pepsin. Synthesized by the chief cells of the stomach progastrixin(proenzyme) and activated hydrochloric acid. The optimum pH of gastrixin corresponds to 3.2-3.5, and this enzyme is important when eating dairy and vegetable food, which stimulates the release of hydrochloric acid to a lesser extent and simultaneously neutralizes it in the lumen of the stomach. Gastrixin is an endopeptidase that hydrolyzes bonds formed by carboxyl groups. dicarboxylic amino acids.

During the day, about 2 g of pepsin is synthesized. The volume of work of pepsin is approximately 10% of all peptide bonds of proteins that enter the stomach.

The presence of two proteases in the stomach, acting at different pH, allows the body to pepsin digest proteins of meat food, stimulating the secretion of HCL, and gastrixin- proteins of vegetable and dairy food, which weakly stimulates HCL and partially neutralizes the acidic environment.

It is also pepsin - a substance that is produced by the stomach and serves to break down protein (and is used in the same capacity in cheese making).

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

Beef pepsin is one of two milk-clotting enzymes that are part of rennet, which is produced in the mucous membrane of the fourth part of the stomach of the calf (abomasum).

As it became known, the origin of beef pepsin is an absolute accident. It is known from history that when Arab nomads traveled through hot areas, they carried milk in leather bags made from animal stomachs. The end result is a curd that looks like cheese.

Of course, they could not even think that the function of a milk-clotting enzyme, which turned sour milk into a cheese-like mass, was performed by beef pepsin contained in the walls of leather bags.

And only starting from the 40s of the 20th century, a complex was carried out scientific research, which made it possible to understand the mechanism of rennet coagulation of milk.

Conventionally, two main functions of a milk-clotting enzyme can be distinguished: the formation of a milk clot (enzymatic coagulation of milk) and participation in the maturation of cheese and the production of cottage cheese.

The quality of milk clot formation determines its elastic properties, the degree of capture of proteins, fat and mineral components into the clot, the ability to cut, the processes of syneresis and pressing, which ultimately determines the yield of cheese, its moisture content, the intensity and direction of biochemical processes during ripening. that shape the taste of the product.

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

Beef Pepsin (PG) contains two enzymes, chymosin and beef pepsin, which are in a natural proportion, characteristic of their content in the mucous membrane of the abomasum of adult cattle.

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

Beef pepsin is produced from the mucous membrane of the abomasum of adult cattle. In the manufacture of PG, there are two stages of purification from insoluble impurities and fat. The amount of insoluble impurities in the finished product is not more than 3.0% by weight.

The technology for the production of milk-clotting enzyme preparations is similar to the production of medical preparations and includes several cyclic components; the process of extraction, salting out, freeze-drying.

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

Milk-clotting enzyme beef pepsin is recommended for use without restrictions in the production of soft and pickled cheeses, feta cheese, cottage cheese and fat-free cheese mass.

Beef pepsin is added to cottage cheese to give it softness, tenderness and for easier and more complete absorption of curd protein.

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

Benefits of Beef Pepsin

Consider the advantage of beef pepsin by comparing it with pork pepsin as an example.

A common property of milk-clotting enzymes is a decrease in the total proteolytic activity at a pH above the optimal level.

One reason for this is the inactivation of enzymes at high pH. The rate of inactivation depends on the type of enzyme.

Thus, beef pepsin begins to inactivate after 20 minutes of exposure only at pH above 6.4, and at pH 7.0 it retains more than a third of its initial activity.

At the same time, porcine pepsin after a 20-minute exposure at pH 6.4 loses more than 50% of its initial activity, and at pH 7.0 it is almost instantly completely inactivated.

To coagulate milk with a pH of 6.6 in 5 minutes, the same mass of beef and pork pepsin is required, and when curdled in 20 minutes, pork pepsin is required 2.5 times more than beef.

The rapid inactivation of porcine pepsin in a slightly acidic environment, such as milk, is its main disadvantage as a milk-clotting enzyme.

Pepsin is an enzyme in human gastric juice that breaks down food and converts it into peptides and amino acids. The discovery of this substance occurred in the 30s. XIX century, however, pepsin could be obtained in crystalline form only after 100 years. Now this enzyme is widely used in many areas: both in medicine and in the food industry. For example, without the addition of pepsin, the production of any kind of cheese is simply impossible. Pepsin is obtained for use by extracting it from the mucous membrane of the stomachs of pigs and sheep.

Pepsin properties

In the human stomach, pepsin appears as a result of the synthesis of the inactive proenzyme pepsinogen. Under the influence of gastric acid, 1 gram of this substance (approximately as much pepsinogen is produced daily by the human stomach) is converted into pepsin. The enzyme shows its activity only in an acidic gastric environment - when it enters the duodenum, it becomes inactive in its alkaline environment.

It is difficult to overestimate the properties of pepsin on the body. It can break down almost all plant and animal proteins, except for keratins and protamines. In fact, the digestion of food in the stomach depends on it. There is another feature of pepsin - it can curdle milk, turning caseinogen into casein. Due to this property, pepsin is actively used in the production of many dairy products and cheeses.

The use of pepsin in medicine

Due to its properties to break down proteins, pepsin is used in the treatment of a number of diseases of the gastrointestinal tract: stomach and duodenal ulcers, chronic gastritis, stomach cancer and pernicious anemia. If a person has digestive problems or secretory insufficiency, pepsin can be used as a replacement drug. By the amount of pepsin in the gastric juice, the doctor can clarify the diagnosis of the disease.

When using pepsin inside, it should be borne in mind that it is active only in an acidic environment. Therefore, with a decrease in the acid-forming function of the stomach, pepsin should be used together with diluted 1-3% hydrochloric acid (10-15 drops per 100 ml of water).

Pepsin is taken at 0.2-0.5 gr. two to three times a day before meals. For children, the dose of pepsin taken should be 3-4 times less. It should also be borne in mind that with insufficient acidity of the gastric juice in a child, it is necessary to take this enzyme in combination with hydrochloric acid, slightly reducing the concentration of hydrochloric acid in water. If for an adult the normal dose is 10-15 drops per 100 ml of water, then for a child, hydrochloric acid should be diluted based on the proportion of 5-7 drops per 100 ml of water.

If you do not risk diluting such a dangerous substance as hydrochloric acid at home, you should use acidin-pepsin tablets, consisting of 25% pepsin and 75% betaine hydrochloride, which is similar to 16 drops of hydrochloric acid.

For preventive purposes or to normalize the functioning of the stomach, you can use a dietary supplement, which contains pepsin. It will be useful in many diseases of the gastrointestinal tract.

As a weight loss drug, pepsin should not be used because it cannot break down fats. However, this enzyme is sometimes included in the composition of weight loss products as an auxiliary substance.

Contraindications to the use of pepsin

Usually, pepsin should not be used for exacerbation of gastric ulcers and hyperacid gastritis. No side effects have been observed with the use of pepsin.

Video about pepsin

In medicine, the stomach is called a muscular organ, hollow inside, which is located in the left hypochondrium of a person. It is the reservoir into which swallowed food enters, as well as the place where it is chemically digested. The average volume of an empty human stomach is about 500 ml. After eating, its volume increases to 1000 ml. In exceptional cases, it is possible to stretch the stomach up to 4000 ml.

In addition to the two above functions, the stomach performs absorption and secretion of substances that are biologically active.

Functions of the stomach

Modern medicine identifies seven basic functions of the stomach:

1. Endocrine function, expressed in the production of a number of substances that are biologically active and individual hormones.
2. Protective function, another name - bactericidal function. The stomach realizes it due to the production of hydrochloric acid.
3. Excretory function, which increases when a person has kidney failure.
4. Performing the absorption of certain substances (sugar, salt, water, etc.).
5. Secretion of Castle factor (anti-anemic). It promotes the absorption of vitamins such as B12 from food.
6. Chemical processing of food that has entered the stomach. For this, the gastric juice produced by it is used. In 24 hours, the body can produce almost 1.5 liters of gastric juice containing a certain percentage of HCl and several types of enzymes.
7. Food accumulates in the stomach, is processed in a certain way, then moves to the intestines.

Physiology

From a physiological point of view, all the functions inherent in the stomach are divided into motor functions (considered the most important), excretory, secretory, and suction.

Secretory functions

This function is directly linked to the production of gastric juice. In its pure form, it is a clear, colorless liquid containing up to 0.5% hydrochloric acid. The stomach produces an average of about two liters of gastric juice per day. Enzymes are present in the juice in sufficiently large quantities - pepsin, and a number of other, less important ones.

Pepsin is considered the basic enzyme secreted by the stomach juice. Its main purpose is to break down proteins related to drinking. This enzyme works most effectively in acidic environments. At the same time, its activity is very high. The average amount of pepsin is determined by the value of 1 mg per milliliter of juice. Accordingly, the daily rate of produced pepsin is determined by the value of 2 grams. This amount can be used to completely digest 100 kg of egg white in just two hours. That is, a normally functioning stomach in a few hours (approximately 24) is able to digest the amount of protein many times greater than that determined by the physiological needs of the body.

Chymosin in an adult, it is contained in his gastric juice in very small quantities. One of its inherent properties is curdling (the formation of cottage cheese from milk).

In addition to the two substances mentioned above, the juice contains water as well as a wide range of mineral salts.

The amount of gastric juice in the human body and the acidity of the latter are variables. Changes in these indicators depend on the lifestyle of a person, his age, etc.

Indicators such as digestive power, the duration of the release of ZhS (gastric juice) and its volume, overwhelmingly depend on the quality and method of cooking. The maximum amount, which has the highest processing efficiency, is excreted when meat is eaten. A little less - for bread or fish. Even less for milk.

An important role in the process that determines the efficiency of LS and the volume of its separation is played by the volume of food taken at a time. If a person overeats, then the ability of the juice to digest food drops significantly, and this leads to long-term digestive disorders. Eliminate the problem allows the reception of kefir.

Digestion time and residence time of food in the stomach are directly related to the method of preparation of the dish and its chemical composition. If a person is healthy, then this time is 2 - 7 hours. The coarser the food, the longer. Fatty food is in the stomach for about 9 hours. Protein and carbohydrate are most quickly excreted, especially if they are consumed warm and in liquid form.

The stomach of a healthy person begins to produce ZhS already from external pathogens (visual and olfactory), which irritate the main receptors.

Gastric secretion, produced by the body in response to irritation of the internal oral cavity consumed by food, cannot independently ensure the complete digestion of food. That is why, after it enters the stomach and comes into contact with the mucosa, the latter initiates an abundant secretion of gastric juice.

If a person is healthy, then his LS is able to destroy pathogenic microbes that have got inside. But with a significantly lower level of acidity, both in the stomach and in the small intestine, a large number of microorganisms accumulate, initiating the occurrence of negative processes. For example, putrefaction or fermentation, which reduces the body's resistance to the effects of intestinal infections.

The juice constantly contains mucus, which covers the walls of the stomach and its bottom. It includes a large number of different inorganic substances, a number of carbohydrates and proteins. This mucus, in addition to protective functions, neutralizes hydrochloric acid, thereby binding it. Also, the mucus is able to reduce the peptic activity of the ZhS and isolate the vitamins of groups "C" and "B", while protecting them from destruction.

The content of hydrochloric acid in gastric juice is the most important indicator of the health of the stomach. The disorder of its inherent secretory functions is indicated by a decrease or increase in the level of the latter. Or a complete stop of the production of hydrochloric acid by the stomach. The disorder can also be triggered by chewing gum, which a person chews on an empty stomach. The decrease is fixed in case of bowel disease and a number of other organs; the stomach itself, as well as in the event of diseases that are classified as febrile. The complete absence of acid in the fatty acid is recorded in the case of a disease of the central nervous system, which leads to inhibition of the basic secretions of the stomach.

An important role for the correct diagnosis according to these indicators is played by test methods that make it possible to determine the true cause of impaired secretion. In this case, special tables are used.

Motor functions (motor)

The motor function of the stomach is considered more important in terms of influencing both the pathology and the physiology of the digestive organs themselves.

In the process of implementing this function, the food that has entered the stomach is rubbed, mixed and then forced out into the duodenum. The function under consideration is carried out due to the coordinated work of a number of its elements and peristaltic contractions.

Peristalsis- this is the most important component in motor activity. It starts within about 7 minutes, counting from the moment of eating and is repeated with a discreteness of 21 seconds.

Absorption functions do not work in relation to the vast majority of products that enter the stomach (if it is healthy). Slightly absorbed: bromine, water and a few other elements.

Extractor functions

A number of elements are ejected through the mucous membrane, the excess of which is excreted from the blood. A very important role for the body is played by the ability inherent in the gastric mucosa - to excrete from the blood into the cavity of the gastrointestinal tract proteins. They are broken down by existing enzymes, then reabsorbed through the small intestine into the blood.