https://wiki.fkkt.uni-lj.si/index.php?action=history&feed=atom&title=Pepsin 2026-04-07T21:21:10Z Revision history for this page on the wiki MediaWiki 1.39.3 https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=8476&oldid=prev 2013-11-07T18:44:42Z

<p><span dir="auto"><span class="autocomment">PEPSIN</span></span></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 18:44, 7 November 2013</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">== PEPSIN ==</del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je prebavni encim. Njegova glavna naloga je razgradnja beljakovin do polipeptidov. Prebavo beljakovinske hrane prične v želodcu. Je endopeptidaza, kar pomeni, da cepi peptidne vezi znotraj oziroma na sredini molekule in nikoli na njenih koncih.  </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je prebavni encim. Njegova glavna naloga je razgradnja beljakovin do polipeptidov. Prebavo beljakovinske hrane prične v želodcu. Je endopeptidaza, kar pomeni, da cepi peptidne vezi znotraj oziroma na sredini molekule in nikoli na njenih koncih.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> </table>

Monikahorvat https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=8475&oldid=prev 2013-11-07T18:44:19Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 18:44, 7 November 2013</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Pepsin (slika [http://www.google.com/imgres?q</del>=<del style="font-weight: bold; text-decoration: none;">pepsin&amp;um</del>=<del style="font-weight: bold; text-decoration: none;">1&amp;hl</del>=<del style="font-weight: bold; text-decoration: none;">en&amp;client</del>=<del style="font-weight: bold; text-decoration: none;">firefox-a&amp;sa=N&amp;rls=org.mozilla:sl:official&amp;biw=1280&amp;bih=652&amp;tbm=isch&amp;tbnid=LDVqWMy2N3e8rM:&amp;imgrefurl=http://vitaminy.alteon.sk/en/enzyme/pepsin/33/&amp;docid=tInFCCcxyvedRM&amp;imgurl=http://vitaminy.alteon.sk/img/enzymes/pepsin.jpg&amp;w=540&amp;h=366&amp;ei=7zMET8GsB8K_8gOPhqWPDQ&amp;zoom=1&amp;iact=hc&amp;vpx=524&amp;vpy=329&amp;dur=1094&amp;hovh=185&amp;hovw=273&amp;tx=188&amp;ty=81&amp;sig=101052279811656143231&amp;page=1&amp;tbnh=127&amp;tbnw=162&amp;start=0&amp;ndsp=18&amp;ved=1t:429,r:8,s:0]) je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, &#039;&#039;pepsis&#039;&#039;, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>== <ins style="font-weight: bold; text-decoration: none;">PEPSIN </ins>==</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Pepsin je optimalno aktiven v območju pH 1,5 - 2,5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi [[avtolize]]. V raztopini je najbolj stabilen pri pH 5 - 5,5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa [[keratin|keratina]], svilnega [[fibrolin|fibrolina]], [[mucin|mucina]], [[ovomukoid|ovomukoida]], [[spongin|spongina]] in [[konhiolin|konhiolina]] ter še nekaterih drugih proteinov. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta reaktivacija je odvisna od pH in časa. Pepsin se hrani pri zelo nizkih temperaturah, okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.</del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je <del style="font-weight: bold; text-decoration: none;">glavni hidrolitični </del>encim v želodcu, <del style="font-weight: bold; text-decoration: none;">ki </del>cepi <del style="font-weight: bold; text-decoration: none;">beljakovinske </del>molekule <del style="font-weight: bold; text-decoration: none;">v manjše polipeptide. Celice želodčne sluznice izločajo [[pepsinogen]], ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina </del>na <del style="font-weight: bold; text-decoration: none;">»kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin hidrolitično cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju</del>.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je <ins style="font-weight: bold; text-decoration: none;">prebavni </ins>encim<ins style="font-weight: bold; text-decoration: none;">. Njegova glavna naloga je razgradnja beljakovin do polipeptidov. Prebavo beljakovinske hrane prične </ins>v želodcu<ins style="font-weight: bold; text-decoration: none;">. Je endopeptidaza</ins>, <ins style="font-weight: bold; text-decoration: none;">kar pomeni, da </ins>cepi <ins style="font-weight: bold; text-decoration: none;">peptidne vezi znotraj oziroma na sredini </ins>molekule <ins style="font-weight: bold; text-decoration: none;">in nikoli </ins>na <ins style="font-weight: bold; text-decoration: none;">njenih koncih</ins>.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Pepsin A - endopeptidaza</del>, <del style="font-weight: bold; text-decoration: none;">ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu [[fenilalanin|fenilalanina]], [[triptofan|triptofana]]</del>, <del style="font-weight: bold; text-decoration: none;">[[tirozin|tirozina]] </del>in <del style="font-weight: bold; text-decoration: none;">[[levcin|levcina]]</del>, <del style="font-weight: bold; text-decoration: none;">z optimumom delovanja pri pH 1,5 - 2,0 in temperaturi 37 °C do 42 °C</del>.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Izločajo ga posebne žleze v steni želodca v obliki prekurzorja</ins>, <ins style="font-weight: bold; text-decoration: none;">pepsinogena. Pepsinogen je pepsin s 44 dodatnimi aminokislinami. Ko pepsinogen v želodcu pride v stik s HCl</ins>, <ins style="font-weight: bold; text-decoration: none;">te dodatne aminokisline odpadejo </ins>in <ins style="font-weight: bold; text-decoration: none;">nastane aktiven pepsin. Izločanje pepsinogena stimulira hormon gastrin</ins>, <ins style="font-weight: bold; text-decoration: none;">ki se v kri izloči kot odziv na hranjenje</ins>.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Pepsin B - </del>pepsin <del style="font-weight: bold; text-decoration: none;">svinje</del>, <del style="font-weight: bold; text-decoration: none;">podoben pepsinu A človeka</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Kemično je </ins>pepsin <ins style="font-weight: bold; text-decoration: none;">fosfoprotein z enojno verigo (327 aminokislin; 34</ins>,<ins style="font-weight: bold; text-decoration: none;">5 kd), ki nastaja z avtokatalizo iz zimogena preko pepsinogena (42,5 kd). Pri tem procesu nastaja peptid, ki je inhibitor pepsina in mora biti zato razgrajen.</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Pepsin C (gastricsin) - podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina</del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">'''[[AKTIVNOST]]'''</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">&#039;&#039;&#039;Viri:&#039;&#039;&#039;</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Pepsin je zelo aktiven v kislem okolju (nizek pH), med 37°C in 42°C. Zaradi tega je aktiven v želodcu, kjer je pH od 1,5 do 2. Najbolj dejaven je pri pH 2,0, ter je neaktiven pri pH 6,5 in več, vendar do pH 8,0 še ni popolnoma denaturiran. Pri visoki pH vrednosti, lahko povzoči različne bolezni povezane z grlom in žrelom, ter poškodbe želodčne sluznice.</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">http://www.impletum.zavod-irc.si/docs/Skriti_dokumenti/Osnove_zivilske_kemije-Krecic_Stres_NU.pdf</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">&#039;&#039;&#039;[[ZGODOVINA]]&#039;&#039;&#039;</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">http://en</del>.<del style="font-weight: bold; text-decoration: none;">wikipedia</del>.<del style="font-weight: bold; text-decoration: none;">org/wiki/</del>Pepsin</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Leta 1836 je pepsin odkril nemški citolog in histolog Theodor Schwann, ki je prav tako skoval ime iz grške besede pepsis, kar pomeni prebavo</ins>. <ins style="font-weight: bold; text-decoration: none;">Znanstveniki so v tem času začeli odkrivati številne biokemične spojine, ki igrajo pomembno vlogo v bioloških procesih, pepsin pa je bil eden izmed njih</ins>. Pepsin <ins style="font-weight: bold; text-decoration: none;">je bil najden v živalskem želodcu in je bil prvi odkriti živalski encim.</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">http://www.jbc.org/content/242/13/3093.full.pdf</del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">http://www.worthington-biochem.com/pm/default.html</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">&#039;&#039;&#039;[[VIRI]]&#039;&#039;&#039;</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Veliki splošni leksikon: v osmih knjigah – Ljubljana : DZS</del>. <del style="font-weight: bold; text-decoration: none;">1997-&lt;1998&gt; str</del>.<del style="font-weight: bold; text-decoration: none;">3174</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-Boyer, R</ins>.<ins style="font-weight: bold; text-decoration: none;">,Temelji biokemije</ins>. <ins style="font-weight: bold; text-decoration: none;">Ljubljana, Študentska založba, 2005</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Slovenski medicinski slovar</del>: <del style="font-weight: bold; text-decoration: none;">tretja razširjena izdaja – Medicinska fakulteta univerze v Ljubljani, Ljubljana 2007 str</del>.<del style="font-weight: bold; text-decoration: none;">745</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-https</ins>:<ins style="font-weight: bold; text-decoration: none;">//en</ins>.<ins style="font-weight: bold; text-decoration: none;">wikipedia.org/wiki/Pepsin</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Mikro metoda določanja aktivnosti encima pepsina </del>: <del style="font-weight: bold; text-decoration: none;">diplomsko delo </del>/ <del style="font-weight: bold; text-decoration: none;">Marija Čehovin, Ljubljana 1958</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-http</ins>:/<ins style="font-weight: bold; text-decoration: none;">/www.britannica.com/EBchecked/topic/450873/pepsin</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-Slovenski medicinski e-slovar; Univerza v Ljubljani, Medicinska fakulteta, Lek d. d.</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">&#039;&#039;&#039;Zunanje povezave</del>:<del style="font-weight: bold; text-decoration: none;">&#039;&#039;&#039;</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-Strah, Silva, Encimi in njihova vloga v predelavi živil</ins>: <ins style="font-weight: bold; text-decoration: none;">diplomska naloga, Ljubljana: [S. Strah], 1999</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">http://www.britannica.com/EBchecked/topic/450873/pepsin</del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">http://www.sigmaaldrich.com/life-science/metabolomics/enzyme-explorer/analytical-enzymes/pepsin.html</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">&#039;&#039;&#039;[[ZUNANJE POVEZAVE]]&#039;&#039;&#039;</ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>http://www.<del style="font-weight: bold; text-decoration: none;">greatvistachemicals</del>.com/<del style="font-weight: bold; text-decoration: none;">biochemicals</del>/<del style="font-weight: bold; text-decoration: none;">pepsin</del>.html</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-</ins>http://www.<ins style="font-weight: bold; text-decoration: none;">worthington-biochem</ins>.com/<ins style="font-weight: bold; text-decoration: none;">pm</ins>/<ins style="font-weight: bold; text-decoration: none;">default</ins>.html</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>http://www.<del style="font-weight: bold; text-decoration: none;">bio</del>.<del style="font-weight: bold; text-decoration: none;">davidson</del>.<del style="font-weight: bold; text-decoration: none;">edu</del>/<del style="font-weight: bold; text-decoration: none;">Courses</del>/<del style="font-weight: bold; text-decoration: none;">Molbio</del>/<del style="font-weight: bold; text-decoration: none;">MolStudents</del>/<del style="font-weight: bold; text-decoration: none;">spring2010/Gonzalez_Stewart</del>/pepsin.html</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-</ins>http://www.<ins style="font-weight: bold; text-decoration: none;">sigmaaldrich</ins>.<ins style="font-weight: bold; text-decoration: none;">com/life-science/metabolomics/enzyme-explorer/analytical-enzymes/pepsin</ins>.<ins style="font-weight: bold; text-decoration: none;">html</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-http:</ins>//<ins style="font-weight: bold; text-decoration: none;">www.infoplease.com</ins>/<ins style="font-weight: bold; text-decoration: none;">encyclopedia</ins>/<ins style="font-weight: bold; text-decoration: none;">science</ins>/pepsin.html</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">-https://www.youtube.com/watch?v=W5EWhhozg_0</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div> </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:LEX]]</ins></div></td></tr> </table>

Monikahorvat https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=8001&oldid=prev 2013-05-06T09:04:54Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 09:04, 6 May 2013</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin (slika [http://www.google.com/imgres?q=pepsin&amp;um=1&amp;hl=en&amp;client=firefox-a&amp;sa=N&amp;rls=org.mozilla:sl:official&amp;biw=1280&amp;bih=652&amp;tbm=isch&amp;tbnid=LDVqWMy2N3e8rM:&amp;imgrefurl=http://vitaminy.alteon.sk/en/enzyme/pepsin/33/&amp;docid=tInFCCcxyvedRM&amp;imgurl=http://vitaminy.alteon.sk/img/enzymes/pepsin.jpg&amp;w=540&amp;h=366&amp;ei=7zMET8GsB8K_8gOPhqWPDQ&amp;zoom=1&amp;iact=hc&amp;vpx=524&amp;vpy=329&amp;dur=1094&amp;hovh=185&amp;hovw=273&amp;tx=188&amp;ty=81&amp;sig=101052279811656143231&amp;page=1&amp;tbnh=127&amp;tbnw=162&amp;start=0&amp;ndsp=18&amp;ved=1t:429,r:8,s:0]) je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, <del style="font-weight: bold; text-decoration: none;">pepis</del>, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin (slika [http://www.google.com/imgres?q=pepsin&amp;um=1&amp;hl=en&amp;client=firefox-a&amp;sa=N&amp;rls=org.mozilla:sl:official&amp;biw=1280&amp;bih=652&amp;tbm=isch&amp;tbnid=LDVqWMy2N3e8rM:&amp;imgrefurl=http://vitaminy.alteon.sk/en/enzyme/pepsin/33/&amp;docid=tInFCCcxyvedRM&amp;imgurl=http://vitaminy.alteon.sk/img/enzymes/pepsin.jpg&amp;w=540&amp;h=366&amp;ei=7zMET8GsB8K_8gOPhqWPDQ&amp;zoom=1&amp;iact=hc&amp;vpx=524&amp;vpy=329&amp;dur=1094&amp;hovh=185&amp;hovw=273&amp;tx=188&amp;ty=81&amp;sig=101052279811656143231&amp;page=1&amp;tbnh=127&amp;tbnw=162&amp;start=0&amp;ndsp=18&amp;ved=1t:429,r:8,s:0]) je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, <ins style="font-weight: bold; text-decoration: none;">&#039;&#039;pepsis&#039;&#039;</ins>, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je optimalno aktiven v območju pH 1<del style="font-weight: bold; text-decoration: none;">.</del>5 - 2<del style="font-weight: bold; text-decoration: none;">.</del>5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi [[avtolize]]. V raztopini je najbolj stabilen pri pH 5 - 5<del style="font-weight: bold; text-decoration: none;">.</del>5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa [[keratina]], [[<del style="font-weight: bold; text-decoration: none;">svilnega </del>fibrolina]], [[mucina]], [[ovomukoida]], [[spongina]] in [[konhiolina]] ter še <del style="font-weight: bold; text-decoration: none;">nekaj </del>drugih <del style="font-weight: bold; text-decoration: none;">proteidov</del>. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta <del style="font-weight: bold; text-decoration: none;">reaktivizacija </del>je odvisna od pH in časa<del style="font-weight: bold; text-decoration: none;">, v katerem se nahaja</del>. Pepsin se hrani pri zelo <del style="font-weight: bold; text-decoration: none;">hladnih </del>temperaturah okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je optimalno aktiven v območju pH 1<ins style="font-weight: bold; text-decoration: none;">,</ins>5 - 2<ins style="font-weight: bold; text-decoration: none;">,</ins>5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi [[avtolize]]. V raztopini je najbolj stabilen pri pH 5 - 5<ins style="font-weight: bold; text-decoration: none;">,</ins>5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa [[<ins style="font-weight: bold; text-decoration: none;">keratin|</ins>keratina]], <ins style="font-weight: bold; text-decoration: none;">svilnega </ins>[[<ins style="font-weight: bold; text-decoration: none;">fibrolin|</ins>fibrolina]], [[<ins style="font-weight: bold; text-decoration: none;">mucin|</ins>mucina]], [[<ins style="font-weight: bold; text-decoration: none;">ovomukoid|</ins>ovomukoida]], [[<ins style="font-weight: bold; text-decoration: none;">spongin|</ins>spongina]] in [[<ins style="font-weight: bold; text-decoration: none;">konhiolin|</ins>konhiolina]] ter še <ins style="font-weight: bold; text-decoration: none;">nekaterih </ins>drugih <ins style="font-weight: bold; text-decoration: none;">proteinov</ins>. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta <ins style="font-weight: bold; text-decoration: none;">reaktivacija </ins>je odvisna od pH in časa. Pepsin se hrani pri zelo <ins style="font-weight: bold; text-decoration: none;">nizkih </ins>temperaturah<ins style="font-weight: bold; text-decoration: none;">, </ins>okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je glavni hidrolitični encim v želodcu, ki cepi beljakovinske molekule v manjše polipeptide. Celice želodčne sluznice izločajo [[pepsinogen]], ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina na »kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin <del style="font-weight: bold; text-decoration: none;">hidrolizno </del>cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je glavni hidrolitični encim v želodcu, ki cepi beljakovinske molekule v manjše polipeptide. Celice želodčne sluznice izločajo [[pepsinogen]], ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina na »kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin <ins style="font-weight: bold; text-decoration: none;">hidrolitično </ins>cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin A- endopeptidaza, ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu [[fenilalanina]], [[triptofana]], [[tirozina]] in [[levcina]], z optimumom delovanja pri pH 1<del style="font-weight: bold; text-decoration: none;">.</del>5 - 2<del style="font-weight: bold; text-decoration: none;">.</del>0 in <del style="font-weight: bold; text-decoration: none;">temparaturi 37°C in 42°C</del>.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin A - endopeptidaza, ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu [[<ins style="font-weight: bold; text-decoration: none;">fenilalanin|</ins>fenilalanina]], [[<ins style="font-weight: bold; text-decoration: none;">triptofan|</ins>triptofana]], [[<ins style="font-weight: bold; text-decoration: none;">tirozin|</ins>tirozina]] in [[<ins style="font-weight: bold; text-decoration: none;">levcin|</ins>levcina]], z optimumom delovanja pri pH 1<ins style="font-weight: bold; text-decoration: none;">,</ins>5 - 2<ins style="font-weight: bold; text-decoration: none;">,</ins>0 in <ins style="font-weight: bold; text-decoration: none;">temperaturi 37 °C do 42 °C</ins>.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin B- pepsin svinje, podoben pepsinu A človeka</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin B - pepsin svinje, podoben pepsinu A človeka</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin C<del style="font-weight: bold; text-decoration: none;">/ </del>gastricsin- <del style="font-weight: bold; text-decoration: none;">pepsin, </del>podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin C <ins style="font-weight: bold; text-decoration: none;">(</ins>gastricsin<ins style="font-weight: bold; text-decoration: none;">) </ins>- podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Viri:&#039;&#039;&#039;</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Viri:&#039;&#039;&#039;</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">www2.arnes.si/~jgorse1/plonki/DiHaLanm.doc</del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>http://www.impletum.zavod-irc.si/docs/Skriti_dokumenti/Osnove_zivilske_kemije-Krecic_Stres_NU.pdf</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>http://www.impletum.zavod-irc.si/docs/Skriti_dokumenti/Osnove_zivilske_kemije-Krecic_Stres_NU.pdf</div></td></tr> <tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l34">Line 34:</td> <td colspan="2" class="diff-lineno">Line 33:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>http://www.britannica.com/EBchecked/topic/450873/pepsin</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>http://www.britannica.com/EBchecked/topic/450873/pepsin</div></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">http://www.worthington-biochem.com/pm/default.html</del></div></td><td colspan="2" class="diff-side-added"></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>http://www.sigmaaldrich.com/life-science/metabolomics/enzyme-explorer/analytical-enzymes/pepsin.html</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>http://www.sigmaaldrich.com/life-science/metabolomics/enzyme-explorer/analytical-enzymes/pepsin.html</div></td></tr> </table>

MDolinar https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=6749&oldid=prev 2012-01-04T11:19:20Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 11:19, 4 January 2012</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin (slika [http://www.google.com/imgres?q=pepsin&amp;um=1&amp;hl=en&amp;client=firefox-a&amp;sa=N&amp;rls=org.mozilla:sl:official&amp;biw=1280&amp;bih=652&amp;tbm=isch&amp;tbnid=LDVqWMy2N3e8rM:&amp;imgrefurl=http://vitaminy.alteon.sk/en/enzyme/pepsin/33/&amp;docid=tInFCCcxyvedRM&amp;imgurl=http://vitaminy.alteon.sk/img/enzymes/pepsin.jpg&amp;w=540&amp;h=366&amp;ei=7zMET8GsB8K_8gOPhqWPDQ&amp;zoom=1&amp;iact=hc&amp;vpx=524&amp;vpy=329&amp;dur=1094&amp;hovh=185&amp;hovw=273&amp;tx=188&amp;ty=81&amp;sig=101052279811656143231&amp;page=1&amp;tbnh=127&amp;tbnw=162&amp;start=0&amp;ndsp=18&amp;ved=1t:429,r:8,s:0]) je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, pepis, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin (slika [http://www.google.com/imgres?q=pepsin&amp;um=1&amp;hl=en&amp;client=firefox-a&amp;sa=N&amp;rls=org.mozilla:sl:official&amp;biw=1280&amp;bih=652&amp;tbm=isch&amp;tbnid=LDVqWMy2N3e8rM:&amp;imgrefurl=http://vitaminy.alteon.sk/en/enzyme/pepsin/33/&amp;docid=tInFCCcxyvedRM&amp;imgurl=http://vitaminy.alteon.sk/img/enzymes/pepsin.jpg&amp;w=540&amp;h=366&amp;ei=7zMET8GsB8K_8gOPhqWPDQ&amp;zoom=1&amp;iact=hc&amp;vpx=524&amp;vpy=329&amp;dur=1094&amp;hovh=185&amp;hovw=273&amp;tx=188&amp;ty=81&amp;sig=101052279811656143231&amp;page=1&amp;tbnh=127&amp;tbnw=162&amp;start=0&amp;ndsp=18&amp;ved=1t:429,r:8,s:0]) je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, pepis, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je optimalno aktiven v območju pH 1.5 - 2.5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi avtolize. V raztopini je najbolj stabilen pri pH 5 - 5.5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa keratina, svilnega fibrolina, mucina, ovomukoida, spongina in konhiolina ter še nekaj drugih proteidov. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta reaktivizacija je odvisna od pH in časa, v katerem se nahaja. Pepsin se hrani pri zelo hladnih temperaturah okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je optimalno aktiven v območju pH 1.5 - 2.5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi <ins style="font-weight: bold; text-decoration: none;">[[</ins>avtolize<ins style="font-weight: bold; text-decoration: none;">]]</ins>. V raztopini je najbolj stabilen pri pH 5 - 5.5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa <ins style="font-weight: bold; text-decoration: none;">[[</ins>keratina<ins style="font-weight: bold; text-decoration: none;">]]</ins>, <ins style="font-weight: bold; text-decoration: none;">[[</ins>svilnega fibrolina<ins style="font-weight: bold; text-decoration: none;">]]</ins>, <ins style="font-weight: bold; text-decoration: none;">[[</ins>mucina<ins style="font-weight: bold; text-decoration: none;">]]</ins>, <ins style="font-weight: bold; text-decoration: none;">[[</ins>ovomukoida<ins style="font-weight: bold; text-decoration: none;">]]</ins>, <ins style="font-weight: bold; text-decoration: none;">[[</ins>spongina<ins style="font-weight: bold; text-decoration: none;">]] </ins>in <ins style="font-weight: bold; text-decoration: none;">[[</ins>konhiolina<ins style="font-weight: bold; text-decoration: none;">]] </ins>ter še nekaj drugih proteidov. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta reaktivizacija je odvisna od pH in časa, v katerem se nahaja. Pepsin se hrani pri zelo hladnih temperaturah okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je glavni hidrolitični encim v želodcu, ki cepi beljakovinske molekule v manjše polipeptide. Celice želodčne sluznice izločajo pepsinogen, ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina na »kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin hidrolizno cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju.  </div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je glavni hidrolitični encim v želodcu, ki cepi beljakovinske molekule v manjše polipeptide. Celice želodčne sluznice izločajo <ins style="font-weight: bold; text-decoration: none;">[[</ins>pepsinogen<ins style="font-weight: bold; text-decoration: none;">]]</ins>, ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina na »kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin hidrolizno cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju.  </div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin A- endopeptidaza, ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu fenilalanina, triptofana, tirozina in levcina, z optimumom delovanja pri pH 1.5 - 2.0 in temparaturi 37°C in 42°C.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin A- endopeptidaza, ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu <ins style="font-weight: bold; text-decoration: none;">[[</ins>fenilalanina<ins style="font-weight: bold; text-decoration: none;">]]</ins>, <ins style="font-weight: bold; text-decoration: none;">[[</ins>triptofana<ins style="font-weight: bold; text-decoration: none;">]]</ins>, <ins style="font-weight: bold; text-decoration: none;">[[</ins>tirozina<ins style="font-weight: bold; text-decoration: none;">]] </ins>in <ins style="font-weight: bold; text-decoration: none;">[[</ins>levcina<ins style="font-weight: bold; text-decoration: none;">]]</ins>, z optimumom delovanja pri pH 1.5 - 2.0 in temparaturi 37°C in 42°C.</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin B- pepsin svinje, podoben pepsinu A človeka</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin B- pepsin svinje, podoben pepsinu A človeka</div></td></tr> </table>

Rudi1607 https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=6748&oldid=prev 2012-01-04T11:16:49Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 11:16, 4 January 2012</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l10">Line 10:</td> <td colspan="2" class="diff-lineno">Line 10:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin C/ gastricsin- pepsin, podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin C/ gastricsin- pepsin, podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Viri:&#039;&#039;&#039;</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&#039;&#039;&#039;Viri:&#039;&#039;&#039;</div></td></tr> </table>

Rudi1607 https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=6747&oldid=prev 2012-01-04T11:16:21Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 11:16, 4 January 2012</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l4">Line 4:</td> <td colspan="2" class="diff-lineno">Line 4:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je glavni hidrolitični encim v želodcu, ki cepi beljakovinske molekule v manjše polipeptide. Celice želodčne sluznice izločajo pepsinogen, ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina na »kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin hidrolizno cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju.  </div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je glavni hidrolitični encim v želodcu, ki cepi beljakovinske molekule v manjše polipeptide. Celice želodčne sluznice izločajo pepsinogen, ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina na »kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin hidrolizno cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju.  </div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin A- endopeptidaza, ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu fenilalanina, triptofana, tirozina in levcina, z optimumom delovanja pri pH 1.5 - 2.0 in temparaturi 37°C in 42°C.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin A- endopeptidaza, ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu fenilalanina, triptofana, tirozina in levcina, z optimumom delovanja pri pH 1.5 - 2.0 in temparaturi 37°C in 42°C.</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin B- pepsin svinje, podoben pepsinu A človeka</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin B- pepsin svinje, podoben pepsinu A človeka</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin C/ gastricsin- pepsin, podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin C/ gastricsin- pepsin, podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> </table>

Rudi1607 https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=6746&oldid=prev 2012-01-04T11:14:06Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 11:14, 4 January 2012</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, pepis, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Pepsin <ins style="font-weight: bold; text-decoration: none;">(slika [http://www.google.com/imgres?q=pepsin&amp;um=1&amp;hl=en&amp;client=firefox-a&amp;sa=N&amp;rls=org.mozilla:sl:official&amp;biw=1280&amp;bih=652&amp;tbm=isch&amp;tbnid=LDVqWMy2N3e8rM:&amp;imgrefurl=http://vitaminy.alteon.sk/en/enzyme/pepsin/33/&amp;docid=tInFCCcxyvedRM&amp;imgurl=http://vitaminy.alteon.sk/img/enzymes/pepsin.jpg&amp;w=540&amp;h=366&amp;ei=7zMET8GsB8K_8gOPhqWPDQ&amp;zoom=1&amp;iact=hc&amp;vpx=524&amp;vpy=329&amp;dur=1094&amp;hovh=185&amp;hovw=273&amp;tx=188&amp;ty=81&amp;sig=101052279811656143231&amp;page=1&amp;tbnh=127&amp;tbnw=162&amp;start=0&amp;ndsp=18&amp;ved=1t:429,r:8,s:0]) </ins>je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, pepis, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br/></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je optimalno aktiven v območju pH 1.5 - 2.5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi avtolize. V raztopini je najbolj stabilen pri pH 5 - 5.5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa keratina, svilnega fibrolina, mucina, ovomukoida, spongina in konhiolina ter še nekaj drugih proteidov. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta reaktivizacija je odvisna od pH in časa, v katerem se nahaja. Pepsin se hrani pri zelo hladnih temperaturah okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Pepsin je optimalno aktiven v območju pH 1.5 - 2.5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi avtolize. V raztopini je najbolj stabilen pri pH 5 - 5.5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa keratina, svilnega fibrolina, mucina, ovomukoida, spongina in konhiolina ter še nekaj drugih proteidov. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta reaktivizacija je odvisna od pH in časa, v katerem se nahaja. Pepsin se hrani pri zelo hladnih temperaturah okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.</div></td></tr> </table>

Rudi1607 https://wiki.fkkt.uni-lj.si/index.php?title=Pepsin&diff=6605&oldid=prev 2011-12-31T13:07:33Z

<p>New page: Pepsin je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, pepis, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristalizira...</p> <p><b>New page</b></p><div>Pepsin je leta 1836 odkril Theodor Schwann. Beseda pepsin izhaja iz grškega izraza za prebavo, pepis, ki pomeni notranjo toploto. Je prvi odkrit živalski encim in eden prvih kristaliziranih encimov (kristaliziral ga je John H. Northrop leta 1929).<br /> <br /> Pepsin je optimalno aktiven v območju pH 1.5 - 2.5, kar je odvisno od substrata in drugih primesi, je pa v tem območju nestabilen zaradi avtolize. V raztopini je najbolj stabilen pri pH 5 - 5.5. Deluje skoraj na vse naravne in še bolj na denaturirane beljakovine. Ne razkraja pa keratina, svilnega fibrolina, mucina, ovomukoida, spongina in konhiolina ter še nekaj drugih proteidov. Inaktivira se v alkalnem območju, po nakisanju dobi nazaj skoraj vso prvotno aktivnost. Ta reaktivizacija je odvisna od pH in časa, v katerem se nahaja. Pepsin se hrani pri zelo hladnih temperaturah okoli -80 °C do -20 °C, da preprečimo avtolizo. Velikost pepsina je okoli 34.600 Da.<br /> <br /> Pepsin je glavni hidrolitični encim v želodcu, ki cepi beljakovinske molekule v manjše polipeptide. Celice želodčne sluznice izločajo pepsinogen, ki zaradi delovanja kisline (klorovodikova kislina) ali pepsina na »kompleks zaviralca pepsina« (avtokataliza) spremeni v aktiven pepsin. Pepsin hidrolizno cepi beljakovinske molekule v krajše polipeptide. Pepsin je predstavnik družine sorodnih endopeptidaz želodčnega soka vretenčarjev, z optimumom delovanja v močno kislem okolju. <br /> Pepsin A- endopeptidaza, ki hidrolizira beljakovine predvsem z razcepom peptidne vezi na mestu fenilalanina, triptofana, tirozina in levcina, z optimumom delovanja pri pH 1.5 - 2.0 in temparaturi 37°C in 42°C.<br /> Pepsin B- pepsin svinje, podoben pepsinu A človeka<br /> Pepsin C/ gastricsin- pepsin, podoben pepsinu A, vendar z visoko anfiniteto do hemoglobina<br /> <br /> &#039;&#039;&#039;Viri:&#039;&#039;&#039;<br /> <br /> www2.arnes.si/~jgorse1/plonki/DiHaLanm.doc<br /> <br /> http://www.impletum.zavod-irc.si/docs/Skriti_dokumenti/Osnove_zivilske_kemije-Krecic_Stres_NU.pdf<br /> <br /> http://en.wikipedia.org/wiki/Pepsin<br /> <br /> http://www.jbc.org/content/242/13/3093.full.pdf<br /> <br /> http://www.worthington-biochem.com/pm/default.html<br /> <br /> Veliki splošni leksikon: v osmih knjigah – Ljubljana : DZS. 1997-&lt;1998&gt; str.3174<br /> <br /> Slovenski medicinski slovar: tretja razširjena izdaja – Medicinska fakulteta univerze v Ljubljani, Ljubljana 2007 str.745<br /> <br /> Mikro metoda določanja aktivnosti encima pepsina : diplomsko delo / Marija Čehovin, Ljubljana 1958<br /> <br /> <br /> &#039;&#039;&#039;Zunanje povezave:&#039;&#039;&#039;<br /> <br /> http://www.britannica.com/EBchecked/topic/450873/pepsin<br /> <br /> http://www.worthington-biochem.com/pm/default.html<br /> <br /> http://www.sigmaaldrich.com/life-science/metabolomics/enzyme-explorer/analytical-enzymes/pepsin.html<br /> <br /> http://www.greatvistachemicals.com/biochemicals/pepsin.html<br /> <br /> http://www.bio.davidson.edu/Courses/Molbio/MolStudents/spring2010/Gonzalez_Stewart/pepsin.html</div>

Rudi1607