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[pep-sin] /ˈpɛp sɪn/

noun, Biochemistry.
an enzyme, produced in the stomach, that in the presence of hydrochloric acid splits proteins into proteoses and peptones.
a commercial form of this substance, obtained from the stomachs of hogs, used as a digestive, as a ferment in the manufacture of cheese, etc.
a proteolytic enzyme produced in the stomach in the inactive form pepsinogen, which, when activated by acid, splits proteins into peptones

also pepsine, fermin in gastric juice, used medicinally for cases of indigestion, 1844, coined in German (Theodor Schwann, 1835) from Greek pepsis “digestion,” from stem pep- (see peptic) + -in (2).

pepsin pep·sin or pep·sine (pěp’sĭn)

Any of various digestive enzymes found in vertebrate animals that catalyze the hydrolysis of proteins to peptides.


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  • Pepsin a

    pepsin A n. The principal digestive enzyme of gastric juice that is formed from pepsinogen and catalyzes the hydrolysis of peptide bonds to form proteoses and peptones.

  • Pepsinate

    [pep-suh-neyt] /ˈpɛp səˌneɪt/ verb (used with object), pepsinated, pepsinating. 1. to treat, prepare, or mix with . /ˈpɛpsɪˌneɪt/ verb (transitive) 1. to treat (a patient) with pepsin 2. to mix or infuse (something) with pepsin

  • Pepsinogen

    [pep-sin-uh-juh n, -jen] /pɛpˈsɪn ə dʒən, -ˌdʒɛn/ noun, Biochemistry. 1. crystals, occurring in the gastric glands, that during digestion are converted into . /pɛpˈsɪnədʒən/ noun 1. the inactive precursor of pepsin produced by the stomach pepsinogen pep·sin·o·gen (pěp-sĭn’ə-jən) n. The inactive precursor to pepsin, formed in the chief cells of the mucous membrane of the […]

  • Pep someone up

    . [ 1920s ]

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