Biomaterial Database

[Pepsin and trypsin proteolysis of the casein in cheeses of Soviet manufacture]. 1980

P G Storozhuk, and G S Trusova, and O I Grablis, and Iu A Popova

The content of protein and free amino acids in cheeses and susceptibility of casein from 11 samples of Soviet cheeses to gastrointestinal tract proteinases were studied. It was shown that the protein content in solid cheeses is higher than in processed and brine ones. The greatest number of free amino acids occurs in Poshekhonsky, Sovetsky and Sovetsky processed cheeses. Hydrolytic splitting of the cheese protein proceeds more vigorously under the effect of trypsin compared with pepsin. Therefore it is more desirable that trypsin be used for manufacture of enzymatic hydrolysates from casein. It is recommended that Gollandsky, Sovetsky, Litovsky and Poshekhonsky cheeses characterized by susceptibility to gastrointestinal tract proteinases be included into the diet of patients suffering from both secretory gastric and pancreatic exocrine function insufficiency.

UI	MeSH Term	Description	Entries
D010434	Pepsin A	Formed from pig pepsinogen by cleavage of one peptide bond. The enzyme is a single polypeptide chain and is inhibited by methyl 2-diaazoacetamidohexanoate. It cleaves peptides preferentially at the carbonyl linkages of phenylalanine or leucine and acts as the principal digestive enzyme of gastric juice.	Pepsin,Pepsin 1,Pepsin 3
D002364	Caseins	A mixture of related phosphoproteins occurring in milk and cheese. The group is characterized as one of the most nutritive milk proteins, containing all of the common amino acids and rich in the essential ones.	alpha-Casein,gamma-Casein,AD beta-Casein,Acetylated, Dephosphorylated beta-Casein,Casein,Casein A,K-Casein,Sodium Caseinate,alpha(S1)-Casein,alpha(S1)-Casein A,alpha(S1)-Casein B,alpha(S1)-Casein C,alpha(S2)-Casein,alpha-Caseins,beta-Casein,beta-Caseins,epsilon-Casein,gamma-Caseins,kappa-Casein,kappa-Caseins,AD beta Casein,Caseinate, Sodium,K Casein,alpha Casein,alpha Caseins,beta Casein,beta Caseins,beta-Casein Acetylated, Dephosphorylated,beta-Casein, AD,epsilon Casein,gamma Casein,gamma Caseins,kappa Casein,kappa Caseins
D002611	Cheese	A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.	Cheeses
D005609	Free Radicals	Highly reactive molecules with an unsatisfied electron valence pair. Free radicals are produced in both normal and pathological processes. Free radicals include reactive oxygen and nitrogen species (RONS). They are proven or suspected agents of tissue damage in a wide variety of circumstances including radiation, damage from environment chemicals, and aging. Natural and pharmacological prevention of free radical damage is being actively investigated.	Free Radical
D006868	Hydrolysis	The process of cleaving a chemical compound by the addition of a molecule of water.
D000596	Amino Acids	Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins.	Amino Acid,Acid, Amino,Acids, Amino
D014357	Trypsin	A serine endopeptidase that is formed from TRYPSINOGEN in the pancreas. It is converted into its active form by ENTEROPEPTIDASE in the small intestine. It catalyzes hydrolysis of the carboxyl group of either arginine or lysine. EC 3.4.21.4.	Tripcellim,Trypure,beta-Trypsin,beta Trypsin
D014586	USSR	A country located from the Baltic and Black seas to the Pacific Ocean and, for a time including 15 Soviet Socialist Republics. The capital was Moscow.	Soviet Union,Union of Soviet Socialist Republics