Saidbaeva L M, Chalakov A K
Vopr Pitan. 1984 May-Jun(3):53-5.
Experiments in vitro were made to study the hydrolysis of egg protein under the effect of pepsin and hydrolysis of this protein in the stomach (in vivo) with regard to the topography of the gastric contents depending on the medium pll. The experiments were performed on 13 dogs fed egg powder paste. The results of in-vitro experiments demonstrated that after short-term incubation of protein with pepsin at pH 3.0-5.0 the subsequent hydrolytic action of the enzyme on protein was substantially increased. Experiments in vivo showed that within the first 2 hours after feeding there was an increase in the concentration of the products of protein hydrolysis, from the cardial to the antral part of the stomach. Eight hours after feeding these differences disappeared. A distinct tendency toward reduction of pH was noted (from the 2d to the 8th hour after feeding). It is inferred that to study the hydrolysis of food protein in the stomach, it is necessary to consider the topography of its contents depending on the medium pH.
进行了体外实验，以研究胃蛋白酶作用下鸡蛋蛋白的水解情况，以及在胃内（体内）该蛋白的水解情况，具体涉及取决于介质pH值的胃内容物的分布情况。实验选用了13只喂食蛋粉糊的狗。体外实验结果表明，在pH 3.0 - 5.0条件下，蛋白质与胃蛋白酶短期孵育后，该酶对蛋白质随后的水解作用显著增强。体内实验显示，喂食后最初2小时内，从胃贲门部到胃窦部，蛋白质水解产物的浓度有所增加。喂食8小时后，这些差异消失。观察到明显的pH值降低趋势（喂食后第2小时至第8小时）。由此推断，要研究胃内食物蛋白的水解情况，有必要考虑取决于介质pH值的胃内容物的分布情况。
