Method for Reducing or Inactivating Viral and Microbial Content in the Processes for the Manufacture of Pancreatin

A pancreatin preparation having reduced viral infectivity includes one or more pancreatin enzymes and peracetic acid (PAA). At least one pancreatin enzyme may be derived from an animal source such as a porcine pancreas gland. In a particular embodiment, the one or more pancreatin enzymes are selecte...

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Bibliographic Details
Main Authors Anhalt, Karla, Romich, Mark, Wang, Yan, Manning, Kenneth S, Nielsen, Dustin, Akula, Anisha, Fritz, Carmen, Crowley, Colin, Restivo, Jon, Ruf, Ryan, Spangenberg, Dana
Format Patent
LanguageEnglish
Published 20.12.2018
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
HUMAN NECESSITIES
HYGIENE
MEDICAL OR VETERINARY SCIENCE
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Summary:A pancreatin preparation having reduced viral infectivity includes one or more pancreatin enzymes and peracetic acid (PAA). At least one pancreatin enzyme may be derived from an animal source such as a porcine pancreas gland. In a particular embodiment, the one or more pancreatin enzymes are selected from the group consisting of lipases, proteases, and amylases.
Bibliography:Application Number: US201816108930