2016
DOI: 10.1515/acph-2016-0037
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Evaluation of pancreatin stability through enzyme activity determination

Abstract: Evaluation of pancreatin stability through enzyme activity determinationPancreatin is a biotechnological product containing an enzyme complex, obtained from porcine pancreas, that is employed in treating pancreatic diseases. Experiments regarding the stability of the pharmaceutical formulation containing pancreatin were performed using standard binary mixtures with 6 excipients in a 1:1 ratio (m/m) and a commercial formulation. To accomplish these goals, samples were stored for 1, 3 and 6 months at 40 ± 1 °C a… Show more

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Cited by 7 publications
(7 citation statements)
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“…For this reason, an alternative method of sterilisation—exposure to UV light for 30 min, was employed to achieve sterility of these components. This treatment has previously been shown to have no effect on the enzymatic activity of such compounds [ 74 ]. All digestive juices were prepared on the day prior to their use, and incubated overnight at room temperature.…”
Section: Methodsmentioning
confidence: 99%
“…For this reason, an alternative method of sterilisation—exposure to UV light for 30 min, was employed to achieve sterility of these components. This treatment has previously been shown to have no effect on the enzymatic activity of such compounds [ 74 ]. All digestive juices were prepared on the day prior to their use, and incubated overnight at room temperature.…”
Section: Methodsmentioning
confidence: 99%
“…Since D-allulose was highly stable in FaSSIF and glucose was detected before incubation, this result was probably due to the constituents of pancreatin obtained from porcine pancreas. Sucrose is commonly added to pancreatin products as an enzyme activity stabilizer [30]. Actually, pancreatin solutions were found to contain considerable amounts of glucose in the present study (data not shown).…”
Section: Resultsmentioning
confidence: 49%
“…The lipase inhibitory activity was determined spectrophotometrically by monitoring the rate of nitrophenol formation as a product of pancreatin's hydrolysis of p-nitrophenylbutyrate (Terra et al, 2016). The extract was prepared by dissolving the extract in DMSO (dimethyl sulfoxide) at concentrations of 10 and 100 μg/ml.…”
Section: Pancreatic Lipase Inhibitionmentioning
confidence: 99%
“…When catechins, such as epigallocatechin gallate and epigallocatechin digallate, are esterified with gallic acid, they become active in inhibiting pancreatic lipase. The inhibitory activity of pancreatic lipase was determined using pancreatin, a digestive enzyme mixture containing lipase (6 U/mg), amylase (75 U/mg), and protease (75 U/mg) (Terra et al, 2016). Despite its lower activity than freshprepared pancreatic juice, pancreatin was acceptable to be used for food digestibility assay (Salhi et al, 2020).…”
Section: Pancreatic Lipase and Amylase Inhibitory Activitymentioning
confidence: 99%