Impairment of growth and pancreatic hypertrophy in rats fed trypsin inhibitor from raw peanuts

Kwaan, Hau C.; Kok, Preben; Astrup, Tage

doi:10.1007/bf02147800

Cited by 7 publications

(1 citation statement)

References 9 publications

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“…Similar effects have been observed after giving rats the natural trypsin inhibitors from lima bean (33), egg-white (40), and peanuts (30), as well as chymotrypsin inhibitor derived from potatoes (17) and also some synthetic organic compounds such as p-aminobenzamidine which inhibit trypsin ( 11,12).…”

Section: Introductionsupporting

confidence: 55%

Chronic and Acute Studies Indicating Absence of Exocrine Pancreatic Feedback Inhibition in Dogs

Sale¹,

Goldberg²,

Fawcett³

et al. 1977

Digestion

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Chronic administration of raw soybean flour containing active trypsin inhibitor to dogs reduced the pancreatic output of trypsin and chymotrypsin in response to cholecystokinin. Dogs stimulated by a meat meal showed no consistent alteration in the output of trypsin and chymotrypsin when given additional duodenal infusions of trypsin and chymotrypsin, or canine pancreatic juice, or ovalbumin trypsin inhibitor. Two dogs, whose pancreas was stimulated by intraduodenal infusion of amino acids, showed no consistent change when trypsin, or trypsin together with trypsin inhibitors, or trypsin together with canine pancreatic juice was infused concurrently into the duodenum. These results indicate that feedback control of pancreatic enzyme secretion, of the type proposed on the basis of studies similar to the present in rats, does not exist in dogs.

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Section: Introductionsupporting

confidence: 55%

Chronic and Acute Studies Indicating Absence of Exocrine Pancreatic Feedback Inhibition in Dogs

Sale¹,

Goldberg²,

Fawcett³

et al. 1977

Digestion

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show abstract

Functionality of vegetable proteins other than soy

Martinez

1979

J Americ Oil Chem Soc

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In addition to the soybean, many other sources of vegetable protein have potential to provide a broad spectrum of functional properties. Among these sources are cottonseed, peanut, sunflower, and rapeseed. As with soy, the functional characteristics vary with the type of product, e.g., flour, concentrate, or isolate. In this discussion, functionality is defined as the set of properties that contributes to the desired color, flavor, texture, or nutritive value of a product. Utilization of these alternate sources of vegetable proteins will depend upon availability, economics of the product in any given country, and on the uniqueness and desirability of the functional properties of the product.

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Tissue repair in presence of locally applied inhibitors of fibrinolysis

Kwaan

Astrup

1969

Experimental and Molecular Pathology

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Impairment of growth and pancreatic hypertrophy in rats fed trypsin inhibitor from raw peanuts

Cited by 7 publications

References 9 publications

Chronic and Acute Studies Indicating Absence of Exocrine Pancreatic Feedback Inhibition in Dogs

Chronic and Acute Studies Indicating Absence of Exocrine Pancreatic Feedback Inhibition in Dogs

Functionality of vegetable proteins other than soy

Tissue repair in presence of locally applied inhibitors of fibrinolysis

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