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Pepsin is produced by
A. Salivary glands
B. Stomach
C. Duodenum
D. Small intestine

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Last updated date: 24th Jun 2024
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Answer
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Hint: Pepsin is an enzyme that assists in breaking down the protein in your nourishment for assimilation. In particular, it follows up on the proteins in meat, eggs, dairy items, nuts, and seeds. Pepsin is an endopeptidase that separates proteins into more modest peptides.

Complete answer:
Pepsin is a stomach enzyme that serves to process proteins found in ingested food. Gastric boss cells emit pepsin as a dormant zymogen called pepsinogen. Parietal cells inside the stomach lining discharge hydrochloric corrosive that brings down the pH of the stomach. A low pH (1.5 to 2) enacts pepsin.
Limited quantities of pepsin pass from the stomach into the circulatory system, where it separates a portion of the bigger, or still incompletely undigested, sections of protein that may have been consumed by the small digestive tract.
A chemical called amylase is emitted by salivary organs that separate starches (complex sugars) into sugars, which your body can all the more effectively retain. Saliva additionally contains a compound called lingual lipase, which separates fats.
The trypsinogen is changed over into trypsin by the activity of the compound enteropeptidase (or enterokinase), which is created by the mucosal cells of the duodenum and jejunum.
The small intestine is the place where most of the chemical digestion happens. A large portion of the digestive enzymes in the small digestive tract are discharged by the pancreas and enter the small digestive tract through the pancreatic pipe. Protease is created in the stomach, pancreas, and small intestine.
Hence, Option (b) Stomach is a correct answer.

Note:
Pepsin is the fundamental gastric compound. It is created by the stomach cells called "boss cells" in its dormant structure pepsinogen, which is a zymogen. Pepsinogen is then enacted by the stomach corrosive into its dynamic structure, pepsin. Pepsin is active just in the acidic climate inside the stomach (pH 1.5-2.5), and it separates the huge polypeptides into more modest peptide pieces.