The word "enzyme" comes from the Greek, and means "in the yeast".. It was proposed by Kuhne in 1867 for the active agents to be found in living cells, yeast cells being among the first systems studied scientifically. The first studies of enzymatic digestion date to between 1760 and 1825. In 1897, E. Buchner first succeeded in extracting the enzymes that catalye alcoholic fermentation from yeast cells. Many years later (1926) Sumner isolated the enzyme urease from jack beans, in a crystalline form, and presented evidence to show that the crystals were a protein.

His view was not accepted at the time, and only when Northrop (1930-1936) isolated crystalline pepsin, trypsin and chymotrypsin was the protein nature of enzymes firmly established.
Chemically, enzymes are highly specialised protein molecules, and their function in the cell is that of catalysts capable of greatly enhancing the rate of specific chemical reactions. Compared to other catalysts, they have greater reaction specificity, catalytic efficiency and capacity to operate under mild conditions of temperature and hydrogen-ion concentration.
Enzymes have very wide applications in several industrial fields (pharmaceutical, food, cosmetics, detergents).

Product Group	Product	Source
Costantino Series Enzymes	Pepsin 1:10000 NF/USP	Pork red mucosa
	Pepsin 1:3000 USP	Pork red mucosa
	Pepsin 2000 U/g E.P.	Pork red mucosa
	Pepsin 1:2500 BPC	Pork red mucosa
	Pepsin 660 U/ml liquid	Pork red mucosa
	Pancreatin 3NF/USP	Pork pancreas
	Pancreatin 4NF/USP	Pork pancreas
	Pancreatin 6NF/USP	Pork pancreas
	Pancreatin 1NF/USP	Pork pancreas