Improved Manufacture of Pepsine.
Year: 1891

page_text: Date of Application, 7th Apr., 1891-Accepted, 13th June, 1891
COMPLETE SPECIFICATION.
Improved Manufacture of Pepsine.
I, JOSEPHI LE ROY WEBBER residing at 920.Jefferson Avenue, Detroit, Michigan,
do hereby declare the nature of this invention and in what manner the same is
to be performed, to be particularly described and ascertained in and by the follow-
ing statement:—
My invention relates to an improved process of treating the mucous membranes
from animals' stomachs, particularly those of the pig, to obtain therefrom pepsine.
The objects of my improved treatment are, materially to decrease, compared
with other processes hitherto practised in the manufacture of pepsine, the cost of
manufacturing this ferment for the market; and to obtain the product, as the result
of the treatment, of superior digestive strength and in an exceptionally pure
condition, wherein it is practically free from mucus and similar substances which,
when present, lend to the product a putrescible character, and devoid of offensive
odor from peptone, the presence of which renders the product hygroscopic and
prone to decomposition, but which may be completely eliminated by my improved
treatment.
Following is a detailed description of my improved process:
The mucous-membranes from which the yield is to be obtained are digested with
weak hydrochloric acid, or acidulated water, at from about 40° C. to 50° C., until
they undergo self-digestion and solution thereof is effected. I then add sulphurous
acid in sufficient quantity to preserve the solution from decomposition, and allow
the liquid to clarify itself by precipitation of mucus, thus without causing any
material injury to the ferment from putrefactive changes. The comparatively
clear liquid is next drawn off and then saturated with sodium sulphate, which may
be in the form of "salt-cake" or Glauber's salt, the temperature of the liquid to
be maintained, preferably, at about 34° C., until complete, or substantially complete,
separation of the pepsine results by precipitation.
It should be here stated that the temperature herein given is found to produce
the best results; but that it may be higher or lower within a considerable range
and still operate advantageously. Hence I desire to be understood as employing
the qualifying terms in connection with the statement of temperature in degrees as
including such range as will serve my purpose of improvement.
The pepsine precipitate thus obtained, when collected, pressed and dried,
constitutes the first, or "crude," product, which however, is marketable,
being very active and meeting certain requirements of trade. To purify
this first product, it is dissolved, preferably while yet moist, in weak hydro-
chloric acid, and the solution is subjected to dialysis until the sodium sulphate is
sufficiently removed. The liquid is then subjected to concentration, which may be
performed in vacuo or in the open air; and the concentrate is dried on plates of
glass or other suitable means.
By then allowing the solution, from which the pepsine precipitate has been
removed, and which contains the sodium sulphate and practically all of the peptone,
to cool gradually, the sodium, sulphate will crystallize out, leaving the peptone in
solution. Thus about ninety per cent. of the salt may be recovered for subsequent
use in practising my process; and at the same time the peptone is speedily and
economically removed.
From the foregoing, it will appear that I have discovered that sulphurous acid
added to the macerate of animals' stomachs in weak hydrochloric acid, effects
clarification of the solution without material injury to the ferment, pepsine; that
sodium sulphate, when added to such a clarified solution to a state of complete, or
nearly complete, saturation, at about 34° C., effects precipitation of the pepsine

page_text: without precipitating the peptone, thereby producing ready separation of the
active ferinent, pepsine, from the inert peptone, with which the so-called peptone-
pepsines of commerce are contaminated and are thereby rendered hygroscopic and
exceedingly prone to undergo putrefactive changes.
I am aware that common salt (sodium chloride) and other mineral salts have
heretofore been employed for effecting the separation of pepsine from the cold
infusion of pigs stomachs, but sodium sulphate has never, so far as I am aware,
been used in the manner hereinbefore stated, whereby an increased yield of the
ferment is obtained, by the consequent precipitation, which is practically complete,
while hitherto it has been but partial.
The recovery, by recrystallization, which my improved process permits, of more
than ninety per cent. of the precipitant, sodium sulphate, thereby saving it for
similar subsequent use, materially decreases the cost of production, and forms an
important advantage in my discovery.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1-In the manufacture of pepsine from macerated animals' stomachs in
acidulated water, the process of clarifying the resultant solution, which consists in
adding thereto sulphurous acid, substantially as and for the purpose set forth.
2-In the manufacture of pepsine from macerated animals' stomachs in
acidulated water, the process of separating the pepsine from the peptone, which
consists in clarifying the first solution, and then adding to the clarified solution, at
a comparatively high temperature within the range specified, a sufficient quantity
of sodium sulphate, thereby effecting precipitation of the pepsine without pre-
cipitating the peptone, substantially as described.
3-The process of manufacturing pepsine, which consists in macerating animals'
stomachs in acidulated water, clarifying the resultant solution, adding to the
clarified solution, at a comparatively high temperature within the range specified,
a saturating quantity of sodium sulphate, thereby effecting precipitation of the
pepsine without precipitating the peptone, and cooling the residuary solution and
thereby crystallizing out and separating from the peptone the sodium sulphate, sub-
stantially as and for the purpose set forth.
23
4 The process of manufacturing pepsine, which consists in macerating animals'
stomachs in acidulated water, adding to the resultant solution sulphurous acid and
clarifying it by precipitation, drawing off the clarified liquid and saturating the
same, at a suitable temperature, with sodium sulphate, thereby producing com-
plete, or substantially complete, precipitation of the pepsine and forming the first
product thereof, dissolving the said first product in weak hydrochloric acid, and remov-
ing sodium sulphate from the solution by dialysis, concentrating the resultant liquid
and drying the concentrate, and recovering the sodium sulphate from the solution
from which the said first product is precipitated by gradually cooling it to
crystallize out the sodium sulphate and separate it from the peptone, substantially
as described.
5-As a new article of manufacture commercial pepsine practically devoid of
offensive odor and free from peptone and hygroscopic character, and possessing
superior digestive strength, substantially as described.
Dated this Seventh day of April 1891.
W. P. THOMPSON & BOULT,
Agents for the Applicant.