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The inactive precursor to pepsin, formed in cells of the mucous membrane of the stomach and converted to pepsin by autocatalysis in the presence of hydrochloric acid.


(Biochemistry) the inactive precursor of pepsin produced by the stomach


(pɛpˈsɪn ə dʒən, -ˌdʒɛn)

a crystalline proenzyme of the gastric glands, converted to pepsin during digestion.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.pepsinogen - precursor of pepsin; stored in the stomach walls and converted to pepsin by hydrochloric acid in the stomach
enzyme - any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions
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References in periodicals archive ?
2002) Serum levels of amidated gastrin-17 and pepsinogen I in atrophic gastritis.
The tissues of first batch of 1 kg wet weight were incubated at 40[degrees]C for 24 h and the other batch was incubated at 40[degrees]C for 48 h for the conversion of pepsinogen into pepsin.
58) When I was working at the Rockefeller University, structure-function studies of porcine pepsinogen A and pepsin A were in progress there in the laboratory of S.
The effect of 5-year vitamin C supplementation on serum pepsinogen level and Helicobacter pylori infection.
pylori infection, the virulence factor cytotoxin-associated gene A (cagA), and gastric atrophy measured by the pepsinogen 1 to 2 ratio and fasting gastrin-17 levels alongside other known risk factors for gastric cancer.
Gastric cancer screening using the serum pepsinogen test method.
Metzler and Mosenthin (2009) argued that the supplementation with organic acids for weaned piglets leads to a decrease in stomach pH, with optimal values between 3 and 4, easing the activation of pepsinogen to pepsin, and as a result the protein digestibility can be improved, as well as the gastric retention.
It is believed that the variation in quantity of serum- pepsinogen is in relation to the size of gastric secretory-cell mass.
The acid secretions of the stomach are composed mainly of water, hydrochloric acid (HCl) and pepsinogen, with a pH of 1 to 2.
Although this source [previously cited] highlights that HCl itself has no effect in protein digestion directly, but can only convert pepsinogen to pepsin and denature food; our results prove [to] us that HCl has a more significant effect in the breakdown.