On Digestive Proteolysis: Being the Cartwright Lectures for 1894Chittenden, R. H. (Russell Henry)
Science
On Digestive Proteolysis: Being the Cartwright Lectures for 1894
Chittenden, R. H. (Russell Henry)
Digestion; Digestive enzymes; Enzymes
In any event, it is very evident that the proteoses and peptones
formed in the alimentary tract by pepsin-proteolysis must undergo some
transformation, before reaching the blood-current, by which their
peculiar physiological properties are modified. This modification may
be associated with a conversion into the serum-albumin, or globulin of
the blood. However this may be, the fact remains that these proteoses
formed so abundantly during digestion can be absorbed and serve as
nutriment for the animal body, but between their formation as a result
of proteolysis and their passage into the blood they are exposed to
some agency, or agencies, doubtless in the very act of absorption, by
which a further transformation is accomplished. With this point we
shall be able to deal more in detail in the next lecture.
LECTURE III.
PROTEOLYSIS BY TRYPSIN--ABSORPTION OF THE MAIN PRODUCTS OF PROTEOLYSIS.
PROTEOLYSIS BY TRYPSIN.
In pancreatic digestion, proteids are exposed to the action of an
enzyme of much greater power than pepsin, one endowed with a far
greater range of activity, and consequently proteolysis as it occurs
in the small intestine becomes a broader and more complicated process.
As you well know, the ferment trypsin manifests its power not only in
a more rapid transformation of insoluble proteids into soluble and
diffusible products, but there is a diversity in the character of the
many products formed which testifies to the profound alterations this
ferment is capable of producing. The primary and secondary products of
pepsin-proteolysis, as well as unaltered proteids, are alike subject
to these changes, and bodies of the simplest constitution may result
in both cases from the series of hydrolytic changes set in motion by
this proteolytic enzyme. The power of the ferment as a contact agent is
astonishing, for in the case of trypsin no accessory body is necessary
to bring out its latent power. Water, proteid, and the enzyme at the
body-temperature are all that is necessary to call forth prompt and
energetic hydrolytic action.
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