An investigation into the possible reason for a recent decline in enzyme activity and efficacy of porcine pancreatic extracts for therapeutic use.

Abstract Over several years there was an approximate 50% decline of lipase activity in standard pharmaceutical preparations of porcine pancreatic tissue. It was suggested that the fat content of the pigs' diet may influence enzyme activity of the pancreatic extract. Two groups of pigs were fed differing levels of fat, 1·6 and 6·8% respectively. The activity of lipase, protease and amylase in the pancreatic tissue were measured. The increased level of dietary fat did not alter lipase activity in the prepared pancreatic extract, whereas the activity of protease and amylase rose significantly. The observed fall of lipase in standard preparations remains unexplained.