from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A mixture of the enzymes of pancreatic juice, such as amylase, lipase, and trypsin, extracted from animals such as cattle or hogs and used as a digestive aid.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A mixture of several digestive enzymes produced by the exocrine cells of the pancreas, composed of amylase, lipase and protease.
from the GNU version of the Collaborative International Dictionary of English
- n. One of the digestive enzymes of the pancreatic juice.
- n. A preparation of pancreatic juice, usually obtained from the ox or hog, containing the three main digestive enzymes trypsin, amylase, and lipase, and used in medicine as an aid to digestion.
from The Century Dictionary and Cyclopedia
- n. A name formerly used for the active principle of the pancreatic juice.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. extract from the pancreas of animals that contains pancreatic enzymes; used to treat pancreatitis and other conditions involving insufficient pancreatic secretions
Sorry, no etymologies found.
There are probably, three distinct ferments in the pancreatic juice acting respectively on starch, fat, and proteid, but they have not been isolated, and the term pancreatin is sometimes used to suggest the three together.
But proteolytic enzymes are such as pancreatin, papain, petizyme sp and bromelain.
This condition is alleviated by eliminating animal proteins from the diet and taking digestive aids such as pancreatin pills with meals to assist in the digestion of vegetable proteins.
Experiments show that 42 per cent of the protein of baked skinned beans is soluble in pepsin and pancreatin solutions, while under similar conditions there is only 3.85 per cent of the protein soluble from beans baked without removal of the skins.
Some of the more important ferments are: ptyolin of the saliva, pepsin of the stomach, and pancreatin and diastase of the intestines.
After the stomach is through churning, the partially digested food is moved into the small intestine where it is mixed with more pancreatin secreted by the pancreas, and with bile from the gall bladder.
It is possible to take lactase to break down the milk sugars for example; sometimes aids such as hydrochloric acid, pepsin, and pancreatin help.
In order to digest meats, the stomach must be sufficiently acid, there must be enough pepsin, pancreatin, and bile, etc., and the meat should be eaten on the extremely rare side
_Digestives_ -- pepsin, pancreatin, muriatic acid and the various bitter tonics.
Is it _pepsin_, the active principle of the gastric juice, which converts proteids into peptone, that is wanting, or is there a deficiency of _pancreatin_?