Trypsin Inhibitor from Soybean Whey Wastewater: Isolation, Purification and Stability

Zhang, Yihao; Zhang, Yinxiao; Ying, Zhiwei; Li, Wenhui; Li, He; Liu, Xinqi

doi:10.3390/app121910084

Cited by 5 publications

(13 citation statements)

References 38 publications

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“…STI preparation was performed according to previous procedures [ 29 ]. Briefly, the cooled, defatted soybean meal was added to deionized water at a solid/liquid ratio of 1:10 ( w/v ), adjusted to pH 7.5 with 1 M NaOH, extracted in a water bath at 50 °C for 50 min, and centrifuged at 4000 rpm for 20 min.…”

Section: Methodsmentioning

confidence: 99%

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Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Zhang

Liu

et al. 2023

Polymers

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Supramolecular structures obtained from protein–polysaccharide association may be applied to encapsulate bioactive compounds or to improve the physical stability and texture properties of colloid–based products. In this study, the interaction of 0.1 wt% soybean trypsin inhibitor (STI) with different concentrations of chitosan (CS) in aqueous solutions was investigated under different pH by the analysis of state diagram, turbidity, zeta potential, spectroscopy, and microstructure; the protective effect of STI–CS complex coacervates on STI stability in simulated gastric juice was also discussed. The results suggested that interactions between STI and CS could form soluble/insoluble complexes mainly through hydrophobic interactions (pH 4.0) or electrostatic interactions (pH 6.0). The CD spectra showed that the secondary structure of STI did not change significantly when CS with the same charge was mixed with STI, and the secondary structure of STI was slightly changed when CS with the opposite charge was mixed with STI. Simulated gastric digestion experiments showed that the complex formed by non-covalent bonding had a protective effect on the active protein. This study provides information about the effect of different CS concentrations and pH values on the formation of complexes of CS and STI in an aqueous solution and provides theoretical references for the construction of supramolecular-structured carrier substances based on CS and STI.

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Section: Methodsmentioning

confidence: 99%

“…Procedures were modified from the previous study [ 29 ]. Briefly, 60 mL STI–CS (SC–0.10) was added into 60 mL of simulated gastric juice (0.2 g/100 mL NaCl, 0.32 g/100 mL pepsin, and HCl adjusted to pH 1.5), pre-warmed at 37 °C, and incubated in a water bath shaker.…”

Section: Methodsmentioning

confidence: 99%

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Zhang

Liu

et al. 2023

Polymers

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“…The mixture was allowed to react at 37 • C for exactly 10 min, after which 0.5 mL of acetic acid (30% v/v) was added to terminate the reaction. A negative control was prepared by adding trypsin only after adding acetic acid [3]. The trypsin inhibitor activity was then calculated by using the following equation:…”

Section: Determination Of the Trypsin Inhibitory Activitymentioning

confidence: 99%

“…STI (100 mg) was dispersed into 10 mL of deionized water. The pH was adjusted using HCl or NaOH, and the sample suspensions were thoroughly mixed using a magnetic stirring device at different temperatures for 2 h. Temperature (25,35,45,55,65,75,85, 95 • C) and pH (3,4,5,6,7,8,9,10) were considered. The suspension was centrifuged at 4000 rpm for 10 min to separate the insoluble residues.…”

Section: Determination Of the Trypsin Inhibitory Activitymentioning

confidence: 99%

Enrichment of Trypsin Inhibitor from Soybean Whey Wastewater Using Different Precipitating Agents and Analysis of Their Properties

Zhou,

et al. 2024

Molecules

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Recovering valuable active substances from the by-products of agricultural processing is a crucial concern for scientific researchers. This paper focuses on the enrichment of soybean trypsin inhibitor (STI) from soybean whey wastewater using either ammonium sulfate salting or ethanol precipitation, and discusses their physicochemical properties. The results show that at a 60% ethanol content, the yield of STI was 3.983 mg/mL, whereas the yield was 3.833 mg/mL at 60% ammonium sulfate saturation. The inhibitory activity of STI obtained by ammonium sulfate salting out (A-STI) was higher than that obtained by ethanol precipitation (E-STI). A-STI exhibited better solubility than E-STI at specific temperatures and pH levels, as confirmed by turbidity and surface hydrophobicity measurements. Thermal characterization revealed that both A-STI and E-STI showed thermal transition temperatures above 90 °C. Scanning electron microscopy demonstrated that A-STI had a smooth surface with fewer pores, while E-STI had a rough surface with more pores. In conclusion, there was no significant difference in the yield of A-STI and E-STI (p < 0.05); however, the physicochemical properties of A-STI were superior to those of E-STI, making it more suitable for further processing and utilization. This study provides a theoretical reference for the enrichment of STI from soybean whey wastewater.

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“…The other type was the Kunitz trypsin inhibitor (KTI), with 181 amino acids and a molecular weight of about 20 kDa, which mainly had the properties of inhibiting trypsin [ 16 , 17 , 18 ]. STIs are stable at a wide range of pH and temperature, and showed resistance to pepsin degradation [ 19 , 20 ]. Additionally, they have anti-cancer, anti-inflammatory, anti-bacterial, anti-obesity, and hypoglycemic functional properties [ 21 , 22 , 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Insulin-Loaded Soybean Trypsin Inhibitor-Chitosan Nanoparticles: Preparation, Characterization, and Protective Effect Evaluation

et al. 2023

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The aim of this work was to prepare insulin-loaded nanoparticles using soybean trypsin inhibitor (STI) and chitosan (CS) as a potential coating. The nanoparticles were prepared by complex coacervation, and characterized for their particle size, polydispersity index (PDI), and encapsulation efficiency. In addition, the insulin release and enzymatic degradation of nanoparticles in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) were evaluated. The results showed that the optimal conditions for preparing insulin-loaded soybean trypsin inhibitor-chitosan (INs-STI-CS) nanoparticles were as follows: CS concentration of 2.0 mg/mL, STI concentration of 1.0 mg/mL, and pH 6.0. The INs-STI-CS nanoparticles prepared at this condition had a high insulin encapsulation efficiency of 85.07%, the particle diameter size was 350 ± 5 nm, and the PDI value was 0.13. The results of the in vitro evaluation of simulated gastrointestinal digestion showed that the prepared nanoparticles could improve the stability of insulin in the gastrointestinal tract. Compared with free insulin, the insulin loaded in INs-STI-CS nanoparticles was retained at 27.71% after 10 h of digestion in the intestinal tract, while free insulin was completely digested. These findings will provide a theoretical basis for improving the stability of oral insulin in the gastrointestinal tract.

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Trypsin Inhibitor from Soybean Whey Wastewater: Isolation, Purification and Stability

Cited by 5 publications

References 38 publications

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Interactions between Soybean Trypsin Inhibitor and Chitosan in an Aqueous Solution

Enrichment of Trypsin Inhibitor from Soybean Whey Wastewater Using Different Precipitating Agents and Analysis of Their Properties

Insulin-Loaded Soybean Trypsin Inhibitor-Chitosan Nanoparticles: Preparation, Characterization, and Protective Effect Evaluation

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