pancreatin

[pan-kree-uh-tin, pang-]

noun

1. Biochemistry.,  a substance containing the pancreatic enzymes, trypsin, amylase, and lipase.

2. a commercial preparation of this substance, obtained from the pancreas of the hog or ox, and used chiefly as a digestive.

pancreatin

/ ˈpæŋkrɪətɪn /

noun

1. the powdered extract of the pancreas of certain animals, such as the pig, used in medicine as an aid to digestion by virtue of the enzymes it contains

Word History and Origins

Origin of pancreatin¹

First recorded in 1870–75; pancreat- + -in ²

Example Sentences

Such is the agency of ptyalin in the saliva, of pepsin in the gastric juice, and of pancreatin or trypsin in the secretion of the pancreas, in the processes of digestion.

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Like the digestive juices previously described, it owes its solvent power to its peculiar ferment principle, called pancreatin.

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Digestives—pepsin, pancreatin, muriatic acid and the various bitter tonics.

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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.

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Some of the more important ferments are: ptyolin of the saliva, pepsin of the stomach, and pancreatin and diastase of the intestines.

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