pancreatin

American  

[pan-kree-uh-tin, pang-] / ˈpæn kri ə tɪn, ˈpæŋ- /

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.

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pancreatin British  

/ 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

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Etymology

Origin of pancreatin

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

Example Sentences

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

From A Treatise on Physiology and Hygiene For Educational Institutions and General Readers by Hutchison, Joseph Chrisman

In the same way, ordinary pepsin does not attack fatty substances; it takes pancreatin to reduce them to an emulsion.

From The Life of the fly; with which are interspersed some chapters of autobiography by Teixeira de Mattos, Alexander

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

From Human Foods and Their Nutritive Value by Snyder, Harry

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.

From Text Book of Biology, Part 1: Vertebrata by Wells, H. G. (Herbert George)

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.

From A System of Practical Medicine by American Authors, Vol. I Volume 1: Pathology and General Diseases by Various