The Antipeptic Activity of Sulphated Polysaccharides

1 September 1961

journal article
Published by Oxford University Press (OUP) in Journal of Pharmacy and Pharmacology

Vol. 13 (1) , 139-147
https://doi.org/10.1111/j.2042-7158.1961.tb11804.x

Abstract

Sulphated polysaccharides reduce the proteolytic activity of pepsin principally by reacting with the substrate rather than with the enzyme; and the complex so formed is protected by the polysaccharide from digestion.

Keywords

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