The soluble fraction of soy protein peptic hydrolysate reduces cholesterol micellar solubility and uptake

Jia, Hui; Tian, Lingmin; Zhang, Bingcheng; Fan, Xin; Zhao, Dayun

doi:10.1111/ijfs.14117

Cited by 10 publications

(4 citation statements)

References 32 publications

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“…Soy protein isolate (SPI) contains at lowest 90% protein (dry basis) and is a good substitute for meat protein because of its low-cost, less allergenic, and well-balanced essential amino acid composition (Day, 2013). SPI was reported to possess a myriad of health benefits, such as anticarcinogenic, antiinflammatory, and antioxidative, reducing cholesterol level (Jia, Tian, Zhang, Fan, & Zhao, 2019) and the risk of hyperlipidemia (Nishinari, Fang, Guo, & Phillips, 2014), inhibiting the promotion of liver tumors in mice fed a high-fat liquid diet (Eller & Reimer, 2010), which could offer novel applications in chemoprevention or adjunctive treatments (Chen & Hsieh, 2019). Because of its biodegradability, unique structural properties, and good processing performance, SPI is widely used as the biodegradable composite films (Jiang, Tang, Wen, Li, & Yang, 2007;Wang et al, 2014) and the carrier material in encapsulation of bioactive flavonoids in recent years (Wang & Wang, 2015).…”

Section: Introductionmentioning

confidence: 99%

Influence of transglutaminase‐assisted ultrasound treatment on the structure and functional properties of soy protein isolate

Xinyue

Zeng

Zhang

et al. 2019

J Food Process Preserv

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In this study, the effects of transglutaminase (TG) cross‐linking on physicochemical, conformational, and functional properties of soybean protein isolate (SPI) with or without ultrasound pretreatment were investigated. Electrophoresis and free amino group analysis confirmed that the SPI was cross‐linked by TG treatment. The cross‐linked SPI showed a visible decrease in solubility and increase in apparent viscosity compared with the untreated SPI. TG catalyzed the SPI to unfold the constitutive polypeptides, resulting in a more random secondary structure. With ultrasound pretreatment, the cross‐linked SPI exhibited higher solubility (from 41.80% to 54.42%), emulsifying activity index (from 45.82 to 64.10 m2/g) and better foaming capacity (from 31.81% to 44.23%) than the untreated SPI, and the sulfhydryl group contents and surface hydrophobicity of the SPI were increased. Practical applications This study aimed to explore the effect of TG cross‐linking with or without ultrasound pretreatment on the physicochemical structure and functional properties of commercial SPI. The results demonstrated that a combination of ultrasound and TG treatments may be a valid way for the functional modification of SPI, which would be conducive to enhance its application as a novel functional ingredient in a broad range of food systems.

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Section: Introductionmentioning

confidence: 99%

Influence of transglutaminase‐assisted ultrasound treatment on the structure and functional properties of soy protein isolate

Xinyue

Zeng

Zhang

et al. 2019

J Food Process Preserv

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“…At a comparable concentration, the MCI of the complexation digest is higher than that of the reported synthetic peptide (31.6%) and preheated SPI (36.2%) (Fig. 6(B)), 27,36 and they had been proved to act as an inhibitor of cholesterol absorption in vivo 37,38 . The observations indicated that a simple complex with SPI greatly improved in vitro cholesterol‐lowering activity of PS.…”

Section: Resultsmentioning

confidence: 76%

Soy proteins as vehicles for enhanced bioaccessibility and cholesterol‐lowering activity of phytosterols

Liu

Chen

et al. 2022

J Sci Food Agric

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BACKGROUND The formulation of phytosterol (PS)‐enriched functional foods has attracted increasing interest in the recent years, owing to its potential health effects. However, the poor solubility and bioavailability greatly limit PS application in this regard. This study investigated whether soy protein isolate (SPI) could effectively perform as a nanocarrier for improving the water solubility, bioaccessibility, and cholesterol‐lowering activity of PSs. RESULTS In this work, we fabricated SPI–PS nanocomplexes, which not only can enhance the stability and bioaccessibility of PS, but also improve the cholesterol‐lowering ability of SPI. This improvement was mainly due to the formation of protein‐active substance complexes, through hydrophobic interactions. The complexation with PSs resulted in formation of nanosized particles with greater sizes, lower ζ‐potential, and higher surface hydrophobicity. The encapsulation efficiency, loading amount, and solubility of PS were closely related to the applied PS concentration in the mixed dispersions, and the maximal PS solubility in the aqueous phase reached about 1.63 mg mL−1 at the highest PS concentration (2.0 mg mL−1). The PS molecules in the nanocomplexes were mainly present in the amorphous form. The enhanced in vitro cholesterol‐lowering activity of PS nanocomplexes relative to free PS seemed to be closely related to its higher bioaccessibility. CONCLUSION The findings are of relevance for the development of food‐grade PS ingredients suitable for the formulations of PS‐enriched functional foods. © 2022 Society of Chemical Industry.

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“…Three soybean globulin glycin peptides (IAVPTGVA, IAVPGEVA, and LPYP) downregulated the catalytic activity of HMGCoAR, activated the LDLR-SREBP2 pathway, and improved the ability to absorb LDL in vitro, which in turn regulated the cholesterol metabolism of HepG2 cells [78]. In another study, digested soybean protein hydrolysates reduced the solubility of dietary cholesterol micelles by 37.6% and the absorbability by 18.99%, respectively, in Caco-2 cells [79].…”

Section: The Effect Of Soybean Peptides On Cvdmentioning

confidence: 97%

The Beneficial Effects of Soybean Proteins and Peptides on Chronic Diseases

Liu

2023

Nutrients

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With lifestyle changes, chronic diseases have become a public health problem worldwide, causing a huge burden on the global economy. Risk factors associated with chronic diseases mainly include abdominal obesity, insulin resistance, hypertension, dyslipidemia, elevated triglycerides, cancer, and other characteristics. Plant-sourced proteins have received more and more attention in the treatment and prevention of chronic diseases in recent years. Soybean is a low-cost, high-quality protein resource that contains 40% protein. Soybean peptides have been widely studied in the regulation of chronic diseases. In this review, the structure, function, absorption, and metabolism of soybean peptides are introduced briefly. The regulatory effects of soybean peptides on a few main chronic diseases were also reviewed, including obesity, diabetes mellitus, cardiovascular diseases (CVD), and cancer. We also addressed the shortcomings of functional research on soybean proteins and peptides in chronic diseases and the possible directions in the future.

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The soluble fraction of soy protein peptic hydrolysate reduces cholesterol micellar solubility and uptake

Cited by 10 publications

References 32 publications

Influence of transglutaminase‐assisted ultrasound treatment on the structure and functional properties of soy protein isolate

Influence of transglutaminase‐assisted ultrasound treatment on the structure and functional properties of soy protein isolate

Soy proteins as vehicles for enhanced bioaccessibility and cholesterol‐lowering activity of phytosterols

The Beneficial Effects of Soybean Proteins and Peptides on Chronic Diseases

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