Rennin

Rennin is an enzyme produced in the stomach that helps milk clot.

Rennin is an important component of the digestive system of mammals, including humans. It plays a key role in converting the milk protein casein into insoluble compounds that can then be digested by the body.

Rennin is produced by the gastric glands and is secreted in an inactive form - prorennin. It is then activated by calcium ions and hydrochloric acid, which allows it to convert caseinogen into casein, an insoluble compound.

The highest amounts of rennin are found in young mammals such as calves, lambs and piglets. This is because their stomachs are not yet fully developed and contain more gastric glands, which produce more rennin.

However, while rennin plays an important role in digestion, too much of it can lead to health problems. For example, hypersecretion of rennin can cause increased blood clotting and blood clots, which can lead to various diseases such as pulmonary embolism and stroke.

In addition, excess rennin can also lead to poor digestion and poor absorption of nutrients from food. Therefore, it is important to monitor the amount of rennin produced and not allow its excess in the body.

Overall, rennin is an essential enzyme required for the normal functioning of the digestive system and the absorption of nutrients. However, its excess production can lead to serious health problems, so it is important to monitor your diet and the amount of food you consume to avoid unwanted consequences.

Here is an article that fits the description.

What is Renin?

Renin **is an acidic proteolytic enzyme.** Its role **is to activate prothrombin**. The enzyme has nothing to do with the human digestive system. The activation process involves partial hydrolysis of an inactive protein molecule.

Pronnin is isolated by immunopurification. Immune proteins bind Renatin,

Rennin or cut enzymes are enzymes in the mammary gland that help coagulate milk. These substances come from the gastric glands of the gastrointestinal tract and are inactive in their raw form. They are activated by the enzyme HCl in the gastric fluid.

Mechanical role