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Chymosin / ˈ k aɪ m ə s ɪ n / or rennin / ˈ r ɛ n ɪ n / is a protease found in rennet. It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by newborn ruminant animals in the lining of the abomasum to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.
When coagulated with chymosin, casein is sometimes called paracasein. Chymosin (EC 3.4.23.4) is an aspartic protease that specifically hydrolyzes the peptide bond in Phe105-Met106 of κ-casein, and is considered to be the most efficient protease for the cheese-making industry (Rao et al., 1998).
Κ-casein, or kappa casein, is a mammalian milk protein involved in several important physiological processes. Chymosin (found in rennet ) splits K-casein into an insoluble peptide (para kappa-casein) and water-soluble glycomacropeptide (GMP).
Chief cells are part of fundic gland polyps (here shown in high magnification). [11]In gastric tissue, a loss of parietal cells due to chronic inflammation has been shown to affect chief cell differentiation and can induce chief cells to transdifferentiate back into neck cells and can lead to the formation of mucus cell metaplasia known as spasmolytic polypeptide expressing metaplasia (SPEM ...
It is the cell responsible for secretion of chymosin (rennin) in ruminant animals and some other animals. [1] The cell stains basophilic upon H&E staining due to the large proportion of rough endoplasmic reticulum in its cytoplasm. Gastric chief cells are generally located deep in the mucosal layer of the stomach lining, in the fundus and body ...
Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase . Rennet has traditionally been used to separate milk into solid curds and liquid whey , used in the production of cheeses.
Chyme or chymus (/ k aɪ m /; from Greek χυμός khymos, "juice" [1] [2]) is the semi-fluid mass of partly digested food that is expelled by the stomach, through the pyloric valve, into the duodenum [3] (the beginning of the small intestine).
Goblet cells secrete mucus, which lubricates the passage of food along and protects the intestinal wall from digestive enzymes. In the small intestine, villi are folds of the mucosa that increase the surface area of the intestine. The villi contain a lacteal, a vessel connected to the lymph system that aids in the removal of lipids and tissue ...