We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Pancreas (in yellow): produces pancreatic juice
Pancreatic juice is a fluid produced by the pancreas and of great importance in the digestion of proteins, carbohydrates, triglycerides and nucleic acids.
- Pancreatic juice is clear and colorless.
- Consists of basically water, enzymes, minerals and sodium bicarbonate.
- Has an alkaline pH (between 7.1 to 8.2)
Pancreatic Juice Functions
- Inactivate pepsin in the stomach, creating an environment conducive to enzymatic actions in the small intestine.
- Performance in carbohydrate digestion through an enzyme present in pancreatic juice: pancreatic amylase.
- Performance in protein digestion through pancreatic enzymes: chymotrypsin, trypsin and carboxypeptidase.
- Action on the digestion of triglycerides, through the action of pancreatic enzyme called pancreatic lipase.
Pancreatic juice secretion is subject to neuronal (by parasympathetic neurons) and hormonal (cholecystokinin and secretin hormones) control.
Did you know?
- Pancreatic juice is carried from the pancreas to the duodenum through the pancreatic duct.
Last reviewed: 12/19/2018
By Elaine Barbosa de Souza
Undergraduate student in Biological Sciences, Methodist University of São Paulo.