Pancreatin

Pancreatin is a mixture of several digestive enzymes produced by the exocrine cells of the pancreas. It is composed of amylase, lipase and protease. (In Vitro) :Pancreatin is the porcine pancreas extract (PPE) which contains the main pancreatic digestive enzymes. The amount of free fatty acids (FFAs) titrated at pH 6.5 does increase by 120 and 28% for II-LC and IIIA-LC, respectively, when Pancreatin is increased from 150 to 900 USP U/mL, and the total extent of lipolysis increases by 79 and 28% II-LC and IIIA-LC, respectively. By elevating Pancreatin activity from 150 to 900 USPU/mL, the total extent of digestion on average for LC-LBFs increases by 51%, whereas the amount of FFAs detected at pH 6.5 increases by 55% on average. An increase in extent of digestion is also observed with increasing Pancreatin levels.