Topic:Pepsin
Pepsin is an enzyme that plays a role in the digestive process of horses, primarily involved in the breakdown of proteins in the stomach. It is secreted in an inactive form known as pepsinogen by the gastric mucosa and is activated in the acidic environment of the stomach. Pepsin functions optimally at a low pH and facilitates the conversion of dietary proteins into peptides, aiding in their subsequent digestion and absorption in the small intestine. This topic includes peer-reviewed research studies and scholarly articles that explore the biochemical properties, regulation, and physiological role of pepsin in equine digestion, as well as its potential implications for equine health and nutrition.
On the effect of pepsin incubation on type I collagen from horse tendon: Fine tuning of its physico-chemical and rheological properties. Type I collagen is commonly recognized as the gold standard biomaterial for the manufacturing of medical devices for health-care related applications. In recent years, with the final aim of developing scaffolds with optimal bioactivity, even more studies focused on the influence of processing parameters on collagen properties, since processing can strongly affect the architecture of collagen at various length scales and, consequently, scaffolds macroscopic performances. The ability to finely tune scaffold properties in order to closely mimic the tissues' hierarchical features, preserving colla...
Effect of hydrochloric acid, pepsin, or taurocholate on bioelectric properties of gastric squamous mucosa in horses. To determine the effect of pH with or without pepsin or taurocholic acid on the bioelectric properties of gastric squamous mucosa in horses. Methods: Gastric tissues obtained from 16 adult horses that did not have evidence of gastric disease. Methods: Bioelectric properties of squamous mucosa were determined, using modified Ussing chambers. Tissues then were exposed to mucosal pepsin (1 mg/ml) or taurocholic acid (2.5 mM) under neutral (pH 74) or acidic (pH 1.7) conditions. Results: Exposure of mucosal sheets to an acidic pH resulted in an immediate and sustained decrease in transmembrane pote...
The comparison of pepsin and trypsin action on goat, cow, mare and human caseins. The degree of proteolysis of micellar caseins of human, goat's, mare's and two breeds (Black&White and Red Polish) of cow's milk was compared for pepsin and trypsin action in vitro. Human and goat's caseins were hydrolysed in 100% and 96%, respectively, mare's casein--92%, Black&White cow's casein--90%, Red Polish cow's casein--76%. The differences can be related to the micelle structure, especially to the prevalence of beta casein in the human and goat's casein. The significant dissimilarity between the two breeds of investigated cows is surprising and indicates a different geometry o...