Pancreatin from porcine pancreas

Pancreatin from porcine pancreas is suitable:

• in a study to assess the treatment of steatorrhea by lipase supplementation therapy
• in a study to investigate treatment options for pancreatic diabetes in patients experiencing the decompensated stage of chronic pancreatitis
• to safely and effectively remove formalin-fixed tissues from arterial grafts without causing structural damage and loss in fiber integrity.
• to assess cleavage by digestive enzymes. It is used for in vitro digestibility analysis and to test the sensitivities of cellulolytic bacteria inhibitors
• along with amyloglucosidase for the in vitro digestion of starch in food samples

Pancreatin contains enzymatic components including trypsin, amylase and lipase, ribonuclease, and protease, produced by the exocrine cells of the porcine pancreas. This combination of enzymes allows it to hydrolyze proteins, starch and fats. Pancreatin will convert not less than 25 times its weight of potato starch into soluble carbohydrates in 5 minutes in water at 40°C, will digest not less than 25 times its weight of casein in 60 minutes at pH 7.5 at 40°C and will release not less than microequivalents of acid per min per mg pancreatin from olive oil at pH 9.0 at 37°C.