pepsin

American  

[pep-sin] / ˈpɛp sɪn /

Or pepsine

noun

Biochemistry.

1. an enzyme, produced in the stomach, that in the presence of hydrochloric acid splits proteins into proteoses and peptones.

2. a commercial form of this substance, obtained from the stomachs of hogs, used as a digestive, as a ferment in the manufacture of cheese, etc.

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pepsin British  

/ ˈpɛpsɪn /

noun

1. a proteolytic enzyme produced in the stomach in the inactive form pepsinogen, which, when activated by acid, splits proteins into peptones

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pepsin Scientific  

/ pĕp′sĭn /

1. Any of various digestive enzymes found in vertebrate animals that catalyze the hydrolysis of proteins to peptides.

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Etymology

Origin of pepsin

1835–45; < Greek péps ( is ) digestion ( pep-, base of péptein to digest + -sis -sis ) + -in ²

Example Sentences

One study showed that drinking water with a pH of 8.8 helped to deactivate pepsin.

From Fox News

One study found that alkaline water with a pH of 8.8 deactivates pepsin, a digestive enzyme found in the stomach.

From Washington Post

Alkaline water can neutralize pepsin’s acidity in the throat, and plant-based proteins tend to produce less pepsin.

From Time

Among these were that the plant should show a preference for nitrogenous over non-nitrogenous foods, and that the droplets that it secreted should have “some ferment analogous to pepsin”, a digestive enzyme.

From Nature

Gastric glands also produce a chemical called pepsin that breaks down the protein in your diet.

From Washington Post