0 an enzyme (= substance made by living cells) in the stomach that helps to change protein (= substance found in meat, cheese, eggs, etc.) to a form that the body can use -- pesyna
In no case is there any suggestion of the total elimination of the pepsin.
Electrophoretic analysis of commercial pepsin produced a single band of protein that coincided with that of purified pepsin.
Other changes in the culture medium resulted in reduced moulting and survival times compared with the pepsin-added media.
Endogenous ulcerogenic factors are pepsin and gastric acid secretion, levels of which are relatively preserved in aging.
In general, the pepsin solution reduced germination of the species tested to such a large extent that previous rumen fluid incubation was largely irrelevant.
The simulated post-ruminal digestion, using acidified pepsin solution, also reduced germination of all the species tested.
For this reason, we added pepsin to the culture media at various times during cultivation.
In media containing pepsin, more eggs are usually detected, suggesting that pepsin stimulates the egglaying potential of the females and\or their complete maturation.
