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n. Any of various water-soluble protein derivatives obtained by partial hydrolysis of a protein by an acid or enzyme during digestion and used in culture media in bacteriology.

n. Any water-soluble product, a mixture of polypeptides and amino acids formed by the partial hydrolysis of protein.

n. The soluble polypeptides produced by hydrolysis of protein; specifically the soluble peptides into which food is transformed by the action of the gastric and pancreatic juices. Peptones are also formed from protein matter by the action of boiling water and boiling dilute acids.

n. Collectively, in a broader sense, all the products resulting from the solution of proteinaceous matter in either gastric or pancreatic juice. In this case, however, intermediate products (albumose bodies), such as antialbumose, hemialbumose, etc., are mixed with the true peptones. Also termed albuminose.

n. The general name of a class of albuminoids into which the nitrogenous elements of food (such as albumin, fibrin, casein, etc.) are converted by the action of the gastric or of the pancreatic juice.

n. any of various water-soluble compounds that form by hydrolysis in the digestion of proteins to amino acids

"With weaker doses of antigen and with antigens that are harmless or practically so, such as peptone, the anaphylactic leucocytosis does not last as long but is nevertheless pronounced."

organic compound   

witte's peptone