Article
Agronomy
Aron Park, Se-Hee Kang, Byeong-Hee Kang, Sreeparna Chowdhury, Seo-Young Shin, Won-Ho Lee, Jeong-Dong Lee, Sungwoo Lee, Yu-Mi Choi, Bo-Keun Ha
Summary: This study evaluated the trypsin inhibitor activity in 999 Korean soybean accessions and conducted molecular characterization of soybean accessions with low activity. A previously unreported mutation in the KTi-1 gene was identified and a marker was developed.
Article
Agricultural Engineering
Huan Wang, Chao Lei, Yunhang Zeng, Ying Song, Qixian Zhang, Bi Shi
Summary: A novel trypsin bating method using soybean flour (SF) as a reversible inhibitor was developed, which reduced trypsin activity by 77% at a reaction time of 5 min. Bating with trypsin-SF mixture improved dispersion uniformity of hide collagen fibers, increased the softness and mechanical strength of leather, and showed potential for improving leather quality and soybean application.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Chemistry, Applied
Alina Rehder, Jens Christian Sorensen, Keld Ejdrup Markedal, Hilmer Sorensen, Susanne Sorensen, Iben Lykke Petersen
Summary: This study investigated the potential targeted use of zinc to inactivate proteinase inhibitors by reducing disulfide bonds in proteins, resulting in decreased affinity between inhibitors and proteinases. The efficiency of zinc as a reductant was demonstrated in monitoring the reduction of disulfide bonds in two specific inhibitors, Kunitz trypsin inhibitor (KTI) and Bowman-Birk inhibitor (BBI), significantly reducing their trypsin inhibitor activity. Zinc shows promise as an alternative agent to reduce proteinase inhibitor activity compared to heat treatment.
Article
Polymer Science
Yihao Zhang, Ruijia Liu, He Li, You Li, Xinqi Liu
Summary: This study investigated the interaction between 0.1 wt% soybean trypsin inhibitor (STI) and different concentrations of chitosan (CS) in aqueous solutions under different pH conditions. The formation of soluble/insoluble complexes between STI and CS was observed through hydrophobic or electrostatic interactions. The study also discussed the protective effect of the complexes on STI stability in simulated gastric juice. The results provide theoretical references for the development of supramolecular-structured carrier substances based on CS and STI.
Article
Polymer Science
Yihao Zhang, Ruijia Liu, Qixu Feng, He Li, You Li, Xinqi Liu
Summary: The aim of this study 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 vitro evaluation of simulated gastrointestinal digestion showed that the prepared nanoparticles could improve the stability of insulin in the gastrointestinal tract. These findings will provide a theoretical basis for improving the stability of oral insulin in the gastrointestinal tract.
Article
Food Science & Technology
Chunmei Gu, Qiuping Yang, Shujun Li, Linlin Zhao, Bo Lyu, Yingnan Wang, Hansong Yu
Summary: The bioactive components in soybeans have important physiological functions, but the intake of soybean trypsin inhibitor (STI) may lead to metabolic disorders. In order to investigate the impact of STI intake on pancreatic injury and its mechanism, a five-week animal experiment was conducted, and a weekly monitoring on oxidation degree and antioxidant indexes in serum and pancreas was carried out. The results showed that STI intake caused irreversible damage to the pancreas and induced oxidative stress, resulting in structural damage and dysfunction.
Article
Food Science & Technology
Yan Zhang, Sam K. C. Chang
Summary: The study showed that different temperature conditions and thermal processing methods significantly affect the antioxidant activity and phenolic content of soybean products. Hot grinding can reduce inhibitor activity, but the advantage diminishes during heating. Black soymilk has higher antioxidant capacity compared to yellow soymilk, and using UHT processing helps preserve phenolic compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Yihao Zhang, Yinxiao Zhang, Zhiwei Ying, Wenhui Li, He Li, Xinqi Liu
Summary: Soybean trypsin inhibitor (STI) was successfully obtained from simulated soybean whey wastewater using a sustainable method, and its stability under different temperatures, pH levels, and pepsin was investigated. Other soybean trypsin inhibitors (KTI and BBI) were also obtained through gel filtration chromatography.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Ge Ge, Wanxiang Guo, Jiabao Zheng, Mouming Zhao, Weizheng Sun
Summary: Tea polyphenols interact with soy milk protein through static quenching and hydrophobic interactions, with a main binding site at Trp residues. This interaction stabilizes the protein conformation and reduces trypsin and chymotrypsin inhibitory activities in cooked soy milk when tea polyphenols are added.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Dairy & Animal Science
Natalia Cristina Milani, Vinicius Ricardo Cambito de Paula, Candida Pollyanna Francisco Azevedo, Anderson Aparecido Sedano, Lucas Bassi Scarpim, Helio Moreira Junior, Dave Hanneman Alves Duarte, Aulus Cavalieri Carciofi, Messias Alves da Trindade Neto, Urbano dos Santos Ruiz
Summary: This study evaluated the digestibility of nutrients and energy in soybean extruded at different temperatures in newly weaned piglets. The results showed that extrusion at 122°C reduced trypsin inhibitors content and improved nutrient digestibility. Therefore, soybean extruded at 122°C is recommended as a feed ingredient for young pigs.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
S. Kuenz, S. Thurner, D. Hoffmann, K. Kraft, M. Wiltafsky-Martin, K. Damme, W. Windisch, D. Brugger
Summary: This study found that trypsin inhibitor activity (TIA) can significantly decrease the digestibility of amino acids in male broiler chickens in a linear fashion. Sulfur-containing amino acids showed the strongest suppression by TIA.
Article
Agriculture, Dairy & Animal Science
A. S. Aderibigbe, A. J. Cowieson, K. M. Ajuwon, O. Adeola
Summary: The study aimed to evaluate the impact of trypsin inhibitor (TI) and exogenous protease supplementation on the endogenous loss of amino acids (AA) in broiler chickens. The results showed that TI increased the endogenous loss of AA and reduced the digestibility of minerals in broiler chickens. Additionally, exogenous protease did not affect endogenous AA flow, regardless of added purified dietary TI.
Article
Food Science & Technology
Meng-jia Li, Ru-ge Cao, Li-tao Tong, Bei Fan, Ruo-qi Sun, Li-ya Liu, Feng-zhong Wang, Li-li Wang
Summary: The study found that soymilk made from soaking, freezing, and air-drying soybeans performed best in extracting nutritional components, in vitro protein digestibility, and functional components compared to untreated and soaked soybeans.
FOOD SCIENCE & NUTRITION
(2021)
Article
Agriculture, Dairy & Animal Science
Florian Hemetsberger, Thomas Hauser, Konrad J. Domig, Wolfgang Kneifel, Karl Schedle
Summary: The study found that different soybean varieties require different heating conditions to ensure optimal product quality. With the expected increase in European soybean production, the need for optimized processing conditions will become even more crucial.
Article
Agriculture, Dairy & Animal Science
Jozef Mravec, Bodil Jorgensen, Ninfa Pedersen
Summary: In this study, the effects of different soybean processing methods on Kunitz trypsin inhibitor and soy protein in soybean meal were examined. The results showed a moderate reduction in detectable Kunitz trypsin inhibitor epitopes after any type of processing, while there was a significant loss of trypsin inhibitor activity. Toasting process resulted in increased green fluorescence, possibly due to the production of advanced glycosylation end products. This study introduces an antibody-based in situ visualization method as a promising approach to study anti-nutritional factors in soybean-derived products.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)