Involvement of Post-digestion ‘Hydrophobic’ Peptides in Plasma Cholesterol-lowering Effect of Dietary Plant Proteins

Iwami, Kimikazu; Sakakibara, Kiyoshi; Ibuki, Fumio

doi:10.1080/00021369.1986.10867551

Cited by 23 publications

(3 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Digestibility of soymilk was assessed using two‐step digestion methods as described by Iwami et al. ( 1986 ), with some modifications. Pepsin (Sigma, P7000, 1:10,000, 600–1,000 units/mg) and trypsin (Genview, DH355‐1, 1:250) were used for in vitro digestion study.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Cao

Tong

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

Soymilk is a popular beverage in many countries, especially in Asian countries (Ono, 2008). It is rich in proteins, iron, unsaturated fatty acids, and niacin, but low in fat, carbohydrates, and calcium (Zhao et al., 2018). The soymilk benefits people who are lactose-intolerant or live in the regions where the supply of animal milk is inadequate. In addition, soymilk also contains some functional components such as Kunitz trypsin inhibitor (KTI), Bowman-Birk inhibitor (BBI), phytic acid, and tannins. Kunitz and Bowman-Birk are the most studied inhibitor families and are found in abundance in various leguminous plants (Oliveira et al., 2012).

show abstract

Section: Methodsmentioning

confidence: 99%

“…Digestibility of soymilk was assessed using two-step digestion methods as described by Iwami et al (1986), with some modifications.…”

Section: Determination Of In Vitro Protein Digestibilitymentioning

confidence: 99%

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Cao

Tong

et al. 2021

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Different mechanisms have also been proposed to describe the functions of bioactive peptides. Iwami et al (1986) have mentioned that residual peptides from digestion might affect the secretion of hormones from the pancreas or gut to lower apolipoprotein and cholesterol levels. Immunomodulatory peptides derived from rice and soy protein hydrolysates might trigger non-specific immune defense through stimulating reactive oxygen species.…”

Section: Introductionmentioning

confidence: 99%

Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity

Lau

Dai

et al. 2020

CyTA - Journal of Food

View full text Add to dashboard Cite

In this study, chicken breast meat was hydrolyzed enzymatically to obtain chicken meat hydrolysate with its molecular weight to a large extent (98%) less than 3000 Da. The hydrolysate was capable of binding bile acids dose-dependently. The potential hypolipidemic effect of this hydrolysate was evaluated in high-fat-fed hamsters. Total free amino acids in the hydrolysate were seven times higher than those in the chicken meat. As compared with high-fat control, the inclusion of hydrolysate resulted in decreased concentrations of serum TG (by 16-34%) and TC (by 6-20%). The animals fed hydrolysate at a high dose exhibited 30% lower serum LDL-C levels and maintained a higher ratio of HDL-C/LDL-C (0.54) than those fed casein (0.36). Moreover, higher levels of hydrolysate inclusion were associated with increased outputs of fecal bile acid and total lipid, suggesting an association between hypocholesterolemic potential and bile acid binding capacity of the chicken hydrolysate.Capacidad del hidrolizado de proteína de pollo para reducir el colesterol sérico mediante su actividad de unión a los ácidos de la bilis RESUMEN En el presente estudio se hidrolizó enzimáticamente carne de pechuga de pollo para obtener hidrolizado de carne de pollo con un peso molecular muy inferior (98%) a 3,000 Da. El hidrolizado pudo unir los ácidos biliares de modo dosis dependiente. Posteriormente, se evaluó el efecto hipolipidémico potencial de este hidrolizado en hámsteres alimentados con mucha grasa. Se verificó que, en el hidrolizado, el total de aminoácidos libres fue siete veces mayor que en la carne de pollo. En comparación con el control de alto contenido graso, la inclusión del hidrolizado dio lugar a una disminución de las concentraciones de TG (en 16-34%) y TC (en 6-20%) en el suero. Además, se constató que los animales alimentados con altas dosis de hidrolizado exhibieron niveles de LDL-C en suero 30% más bajos y mantuvieron una proporción más alta de HDL-C/LDL-C (0.54) que los alimentados con caseína (0.36). Asimismo, la inclusión de niveles más altos de hidrolizado se vinculó con un aumento de la producción de ácido biliar fecal y de lípidos totales, lo que sugiere una asociación entre el potencial hipocolesterolémico y la capacidad de unión de los ácidos biliares del hidrolizado de pollo.

show abstract

Fish protein hydrolysate elevates plasma bile acids and reduces visceral adipose tissue mass in rats

Liaset¹,

Madsen

Qin

et al. 2009

Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biolog

109

100

View full text Add to dashboard Cite

Involvement of Post-digestion ‘Hydrophobic’ Peptides in Plasma Cholesterol-lowering Effect of Dietary Plant Proteins

Cited by 23 publications

References 4 publications

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Effect of freezing treatment of soybean on soymilk nutritional components, protein digestibility, and functional components

Ability of chicken protein hydrolysate to lower serum cholesterol through its bile acid binding activity

Fish protein hydrolysate elevates plasma bile acids and reduces visceral adipose tissue mass in rats

Contact Info

Product

Resources

About