Pancreatin's three core enzyme classes each target a distinct macronutrient: amylase hydrolyzes starches into soluble carbohydrates, lipase breaks down dietary triglycerides into monoglycerides and free fatty acids, and protease (trypsin/chymotrypsin) cleaves proteins into peptides and amino acids. Unlike small-molecule APIs, pancreatin's potency is defined and standardized by enzymatic activity units (USP/Ph. Eur.) rather than molecular weight, since it is a complex, multi-component biological extract rather than a single defined chemical entity.
Pancreatin is a biologically derived mixture of digestive enzymes obtained from porcine (or bovine) pancreas, principally composed of amylase, lipase, and protease (trypsin, chymotrypsin, carboxypeptidase), along with ribonuclease. It is a critical active ingredient in pancreatic enzyme replacement therapy (PERT) for patients with exocrine pancreatic insufficiency.
| Chemical Name | Pancreatin (Pancreatic Extract) |
| CAS Number | 8049-47-6 |
| IUPAC Name | Pancreatic Enzyme Complex (Amylase, Lipase, Protease) |
| Molecular Formula | N/A |
| Molecular Weight | N/A |
Core active ingredient in prescription enzyme supplements for exocrine pancreatic insufficiency (e.g., cystic fibrosis, chronic pancreatitis).
Used in food science and nutrition research to simulate gastrointestinal digestion of starches, proteins, and fats.
Formulated into digestive support supplements aiding general food breakdown and nutrient absorption.
Applied historically in leather bating and textile desizing processes due to its proteolytic and amylolytic activity.
World J. Gastroenterol.
Best Pract. Res. Clin. Gastroenterol.
Clin. Chem. (reference to unit conversion methodology)
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