The effect of fats and their hydrolysis products on the proteolytic activity of pancreatic and gastric juices
Abstract
The effect of various concentrations of fat hydrolysis products on the pancreatic and gastric juices OPA using casein-fat emulsion (casein + tributyrin, casein + sunflower oil) was studied. It is concluded that the hydrolysis products of sunflower oil, contributes to a significant decrease in pancreatic juice OPA, which are less pronounced under the influence of tributyrin hydrolysis products.The hydrolysis products of both sunflower oil and tributyrinare less pronounced in an acidic environment to reduce the gastric juice OPA. An increase in the concentration of both sunflower oil and tributyrin in the emulsion with casein contributes to a significant increase in pancreatic juice OPA. At the same time, the effect of tributyrinis less pronounced than when using sunflower oil. At the same time, an increase in the concentration of both tributyrin and sunflower oil to a lesser extent affects the increase in the gastric juice gastric arteries.