The Influence of Different Concentrations of Fats in Protein-Fat Substrates on the Proteolytic Activity of Pancreatic and Gastric Juices

Abstract

The effect of various concentrations of fat hydrolysis products on the total proteolytic activity of pancreatic and gastric juices was studied using a casein-fat emulsion (casein+ tributyrin , casein + sunflower oil). It was concluded that sunflower oil hydrolysis products contribute to a significant decrease in pancreatic juice total proteolytic activity, which is not observed under the influence of tributyrin hydrolysis products . Hydrolysis products of both sunflower oil and tributyrin do not affect the gastric juice total proteolytic activity in an acidic environment. Increasing the concentration of both sunflower oil and tributyrin in the composition of the casein emulsion contributes to a significant decrease in the total proteolytic activity of pancreatic juice. At the same time, the effects of tributyrin are less pronounced than when using sunflower oil. At the same time, an increase in the concentration of both tributyrin and sunflower oil does not significantly affect the total proteolytic activity of gastric juice.