The USDA trypsin inhibitor study. II. Timed related biochemical changes in the pancreas of rats

Liener, Irvin E.; Nitsan, Zafrira; Srisangnam, C.; Rackis, J. J.; Gumbmann, Michael R.

doi:10.1007/bf01092197

Cited by 28 publications

(9 citation statements)

References 17 publications

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“…According to several explanations, by Struthers et al (28), Gumbmann et al (29), Liener et al (30), and Spangler et al (31), the pancreatic hypersecretion im posed by trypsin inhibitor in the intestinal lumen may cause pancreas hypertrophy and pancreatic lesions when the stimulus is sustained for a long period. Furthermore, this may cause an increased fecal excretion of pancreatic proteins, thereby giving rise to a serious deficiency in sulphur-containing amino acids causing impaired growth.…”

Section: Discussionmentioning

confidence: 99%

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

Carvalho

Sgarbieri

1998

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Section: Discussionmentioning

confidence: 99%

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

Carvalho

Sgarbieri

1998

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…Additionally, raw soy flour consumption potentiates the effect of pancreatic carcinogens (42). In a study by Liener et al (44), heat treatment of raw soybeans almost completely eliminated this potentiation, while the addition of protease inhibitors to the heated product restored most of the pancreatic enlargement observed with raw soy, suggesting that protease inhibitors are at least partly responsible for pancreatic enlargement.…”

Section: Protease Inhibitorsmentioning

confidence: 98%

The Role of Soy Products in Reducing Risk of Cancer

Messina

Barnes

1991

JNCI Journal of the National Cancer Institute

547

242

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Since the initial recognition that diet plays a role in the etiology of certain cancers, particularly cancers of the breast and colon, considerable progress has been made in identifying dietary patterns associated with cancer risk. There is general agreement that a high-fat, low-fiber diet, like that consumed by much of the industrialized world, increases cancer risk and that plant-based diets, rich in whole grains, legumes, and fruits and vegetables, are protective. It has been, however, considerably more difficult to identify specific foods, types of food, or components of foods that influence cancer risk. The recent workshop on The Role of Soy Products in Cancer Prevention, sponsored by the National Cancer Institute, had two objectives: I) to evaluate the role of soybeans, food products derived from soybeans, and specific components of soybeans in the dietary prevention of cancer and 2) to recommend research initiatives and approaches for further studies of the effect of soy intake on human cancer risk. The meeting was chaired by Stephen Barnes and organized by Mark Messina.

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“…Trypsin inhibitors (TI) in raw soybeans cause growth inhibition, pancreatic hypertrophy and hyperplasia in experimental animals (2)(3)(4). In a 2-yr feeding study, pancreatic lesions (nodular hyperplasia and acinar adenoma) were prevalent in Wistar rats fed diets in which soybean flour or protein isolate were primary sources of protein (5)(6)(7)(8). Incidence of pancreatic lesions was directly correlated with the dietary level of TI in raw and toasted soy products.…”

Section: Dj Sessa* and Pe Ghantousmentioning

confidence: 99%

Chemical inactivation of soybean trypsin inhibitors

Sessa

Ghantous

1987

J Americ Oil Chem Soc

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Sodium metabisulfite and glutaraldehyde were used alone and in combination to inactive Kunitz trypsin inhibitor (TI) in model systems and TI in lyophilized alkaline soy meal extract. Reaction of glutaraldehyde (0.1 to 3.0%, based on total volume of the reaction mixture) with Kunitz TI (3 mg/ml buffer) at 25 C resulted in 60-75% reduction in activity. Treatment of soy meal extract containing 0.08 mg TI/mg at a concentration of 10 mg sample/ml buffer under similar reaction conditions reduced TI activity only 40%, however. A reaction temperature of 75 C had little additional effect on TI inactivation. On the other hand, sodium metabisulfite (0.05 to 1.0 raM) inactivated >96% Kunitz TI within 1 hr at 75 C and 75-94% of the TI in soy meal extract. The combination of 0.6 mM metabisulfite and 0.5% glutaraldehyde at 75 C inactivated >99% Kunitz TI, and combination of 0.6 mM metabisulfite and up to 3% glutaraldehyde inactivated 88% of TI in soy meal extract vs 91% inactivation with metabisulfite alone. Thus, metabisulrite plus glutaraldehyde inactivated Kunitz TI better than either one alone, while bisulfite alone best inactivated TI in soy meal extract. When the reactions were performed at neutral pH, protein solubility of 80% or better was retained.

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The USDA trypsin inhibitor study. II. Timed related biochemical changes in the pancreas of rats

Cited by 28 publications

References 17 publications

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

The Role of Soy Products in Reducing Risk of Cancer

Chemical inactivation of soybean trypsin inhibitors

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