and in the manufacture of sauces to control aroma formation in cheese and milk products to improve the texture of fish products to tenderize meat during cold stabilization of beer in the production of hypoallergenic food where proteases break down specific allergenic proteins into nonallergenic peptides, for example, proteases are used to produce hypoallergenic baby food from cow's milk, thereby diminishing the risk of babies developing milk allergies. Trypsin inhibitor To prevent the action of active trypsin in the pancreas, which can be highly damaging, inhibitors such as BPTI and SPINK1 in the pancreas and α1-antitrypsin in the serum are present as part of the defense against its inappropriate activation. Any trypsin prematurely formed from the inactive trypsinogen is then bound by the inhibitor. The protein-protein interaction between trypsin and its inhibitors is one of the tightest bound, and trypsin is bound by some of its pancreatic inhibitors nearly irreversibly. In contrast with nearly all known protein assemblies, some complexes of trypsin bound by its inhibitors do not readily dissociate after treatment with 8M urea. Trypsin alternatives Trypsin digestion of extra cellular matrix is a common practice in cell culture however this enzymatic degradation of the cells can negatively effect cell viability and surface markers, especially in stem cells. There are gentler alternatives than trypsin such as Accutase™ which dosen't effect surface markers such as cd14, cd117, cd49f, cd292. Accutase™ can be acquired from StemPro™, PELOBiotech GmbH, and thermofisher. However Accutase™ decreases the surface levels of FasL and Fas receptor on macrophages, these receptors are associated with cell cytotoxicity in the immune system and can also facilitate apoptosis-related cell death. See also References Further reading External links The MEROPS online database for peptidases and their inhibitors: Trypsin 1 S01.151, Trypsin 2 S01.258, Trypsin 3 S01.174 Trypsin Inhibitors and Trypsin Assay Method at Sigma-Aldrich Cell culture reagents EC 3.4.21 Proteases