[The normal digestion of protein-containing food products by gastric juice and in pathology of the gastrointestinal tract].

The authors describe a method designed by them for assessing gastric juice proteolysis relative to different protein-containing foods, commonly used in nutrition (beef, pork, mutton, etc). Investigations involved the use of gastric juice from healthy persons and patients with chronic gastritis associated with low secretory gastric function and ulcer disease. The proteolytic activity of gastric juice turned out to be different both in healthy persons and in patients with ulcer disease. In patients suffering from chronic gastritis associated with low secretory gastric function, proteolysis of protein-containing foods was reduced to a different degree in respect to a concrete food. Out of all foods investigated, egg yolk, beef liver and mintai were assimilated better whereas egg white and mutton to a worse degree. Addition of hydrochloric or citric acid raised the proteolytic activity of gastric juice.