The USDA trypsin inhibitor study. I. Background, objectives, and procedural details

Rackis, J. J.; Gumbmann, Michael R.; Liener, Irvin E.

doi:10.1007/bf01092196

Cited by 39 publications

(28 citation statements)

References 48 publications

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“…Observa-se, também, que os valores de PER relativo para as dietas, tendo como fonte de proteína farinha de soja, variaram de 30,85% a 39,63%, sendo que o valor de PER para a dieta a base de caseína foi de 3,76%. Estes valores são inferiores aos encontrados por Rackis et al 15 , que foi de 47,28% para dieta à base de farinha de soja desengordurada crua em experimentos com ratos. No presente trabalho foi utilizada farinha de soja integral, prejudicando a composição.…”

Section: Os Valores De Npr Para As Farinhas Integrais De Soja Encontrunclassified

Qualidade protéica de linhagens de soja com ausência do Inibidor de Tripsina Kunitz e das isoenzimas Lipoxigenases

et al. 2004

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ObjetivoAvaliar a qualidade protéica de farinhas de soja, que diferem entre si com relação à presença de lipoxigenases e/ou Inibidor de Tripsina Kunitz. MétodosProcedeu-se aos ensaios biológicos com ratos, em que foram avaliados a Razão da Eficiência Protéica, Razão Protéica Líquida, Utilização Protéica Líquida e a digestibilidade. Determinou-se a composição aminoacídica das farinhas e cálculo do Escore Químico Corrigido pela Digestibilidade. ResultadosOs valores de Razão da Eficiência Protéica, Razão Protéica Líquida, Utilização Protéica Líquida para as variedades de soja foram inferiores aos valores obtidos para caseína. Para as farinhas sem Inibidor de Tripsina Kunitz foram obtidos valores de digestibilidade maiores que para as farinhas com Inibidor de Tripsina Kunitz, e esses foram bem próximos aos da caseína. Com relação ao teor aminoacídico, constatou-se que o aminoácido limitante dessa soja é lisina e não metionina, ao contrário do que aponta a literatura.

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Section: Os Valores De Npr Para As Farinhas Integrais De Soja Encontrunclassified

Qualidade protéica de linhagens de soja com ausência do Inibidor de Tripsina Kunitz e das isoenzimas Lipoxigenases

et al. 2004

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“…Such restrictions already exist in the food culture of ancient Asia, which is a culture that regularly consumed fermented soybeans in the form of miso, shoyu, natto and tempeh and that used the non-fermented grain only for green compost. 47 Studies discouraging the intake of non-fermented soy have identifi ed different nutritional disorders associated with its consumption, including the iron 11,22 and zinc 34,48 malabsorption, the inhibition of trypsin, 2,31,42,43 the accumulation of kidney stones 36 and the induction of soy allergies. 44,52 Other studies suggest the correlation of soybean with disorders such as hyperplasia and nodule formation in the pancreas.…”

Section: Controversy In Soybean Researchmentioning

confidence: 99%

Riscos e controvérsias na construção social do conceito de alimento saudável: o caso da soja

2011

Rev. Saúde Pública

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Controversies and risks in the social construction of the concept of healthy food are discussed, using soybean as the object of study. Studies concerning the impacts of soy on human health and the effects of its cultivation on the social-environmental domain were reviewed to analyze the political context of the discussion surrounding soy and the socio-environmental repercussions of its cultivation. Based on the sociology of scientifi c knowledge and the environmental sociology, a thin line between healthy and risky food was identifi ed, vulnerable to different refl exively constructed infl uences. It is important to broaden the concept of healthy food to healthy alimentation and to consider its cultural and social-environmental dimension.

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“…These contradictory results could be explained by the use of different experimental methods, but also by the nature of soya bean products and the treatments applied to them. In this way, the ANF compo sition differed and, for example, the antitryptic activity can be 9-fold lower in heated soya bean isolate [21] than in defatted soya bean. Moreover, trypsin inhibitor activity levels in common bean and pea are distinctly lower compared with levels found in raw soya bean.…”

Section: Introductionmentioning

confidence: 99%

Response of the Calf Pancreas to Differently Processed Soya Bean and Pea Diets

Dréan¹,

Huërou-Luron²,

Philouze-Romé³

et al. 1995

Ann Nutr Metab

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The purpose of this study was to determine the effect of replacing skim-milk powder by differently treated soya bean or pea products on growth, pancreas size and pancreatic enzyme activities in calves. Three separate experiments have been performed. In experiments 1 and 2, 28 and 21 male Holstein calves were divided into 4 or 3 groups, respectively, and fed either dairy products or milk substitutes in which protein was mainly provided by soya bean products differing in their protein concentration due to the technological processing applied. In experiment 3, 45 male Holstein calves were divided into 3 groups and were fed either dairy products, or raw or flaked pea flour as a protein source. After an experimental period of 99 ± 4 days in experiments 1 and 2, and of 88 days in experiment 3, animal growth rate was significantly lower with raw pea flour (16%) and with the soya bean diet, which was highly concentrated in carbohydrates and allergenic proteins (13-27%). Pancreas weight decreased significantly (16-18%) with pea diets and tended to be lower (NS) with the water extracted, concentrated and heated flour (soya bean). Amylase-specific activity increased significantly (43%) with pea diets but showed opposite tendencies with the most refined soya bean products. Proteolytic enzyme activities were slightly influenced by dietary protein source, but this was not as obvious as in the literature reviewed. Specific messenger RNAs corresponding to amylase, trypsin and chymotrypsin seemed to increase (NS) with the soya bean diets, particularly with the less elaborated one. However, further investigations are required before any conclusions may be drawn concerning regulation levels of pancreatic adaptation to dietary protein. According to this study and the literature, results concerning pancreatic response to diets were different suggesting that the origin of soya bean, pea seeds and technological treatments applied to them were of great importance. Also, the level of incorporation into milk substitute and the presence of more or less antinutritional factors could influence pancreatic enzyme variations by complex mechanisms.

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The USDA trypsin inhibitor study. I. Background, objectives, and procedural details

Cited by 39 publications

References 48 publications

Qualidade protéica de linhagens de soja com ausência do Inibidor de Tripsina Kunitz e das isoenzimas Lipoxigenases

Qualidade protéica de linhagens de soja com ausência do Inibidor de Tripsina Kunitz e das isoenzimas Lipoxigenases

Riscos e controvérsias na construção social do conceito de alimento saudável: o caso da soja

Response of the Calf Pancreas to Differently Processed Soya Bean and Pea Diets

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