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Effect of Cultivars, Cooking and Processing on the Trypsin Inhibitor Activity of Soybean
Penelope Felipe,Yoon Hyung Yang,Jung Hee Lee,Dai-Eun Sok,Hyoung Chin Kim,Won Kee Yoon,Hwan Mook Kim,Mee Ree Kim 한국식품영양과학회 2005 Preventive Nutrition and Food Science Vol.10 No.1
The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90 mg/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11 mg/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT_(50) (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT_(50) values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT_(50) value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62 min. Moreover, there was a negative relationship between temperature and IT_(50) values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.
Effect of Cultivars, Cooking and Processing on the Trypsin Inhibitor Activity of Soybean
Felipe, Penelope,Yang, Yoon-Hyung,Lee, Jung-Hee,Sok, Dai-Eun,Kim, Hyoung-Chin,Yoon, Won-Kee,Kim, Hwan-Mook,Kim, Mee-Ree The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.1
The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.
Lee, Jeung Hee,Felipe, Penelope,Hyung Yang, Yoon,Yeon Kim, Mi,Yoon Kwon, Oh,Sok, Dai-Eun,Chin Kim, Hyoung,Ree Kim, Mee Cambridge University Press 2009 The British journal of nutrition Vol.101 No.8
<P>The present study was undertaken to assess the beneficial effects of a daily consumption of 8 % freeze-dried red-pigmented leafy lettuce (<I>Lactuca sativa</I>) on CVD. C57BL/6J mice were fed a high-fat high-cholesterol diet supplemented with or without red-pigmented leafy lettuce for 4 weeks. The present results showed that the red-pigmented leafy lettuce-supplemented diet significantly decreased the level of total and LDL-cholesterol and TAG in the plasma of the mice. The atherosclerotic index was calculated to be 46 % lower in the mice fed with the lettuce diet compared with the control diet. Lipid peroxidation measured by 2-thiobarbituric acid-reactive substances was markedly reduced in the plasma, liver, heart and kidney of the mice fed the lettuce diet. The content of antioxidants (total glutathione and β-carotene) was significantly increased by lettuce supplementation. The antioxidant defence system by antioxidant enzymes including glutathione S-transferase, glutathione peroxidase, glutathione reductase, superoxide dismutase and paraoxanase in blood or liver tissues was also increased, and showed the improved oxidative stress in the mice fed the lettuce diet. The measurement of tail DNA (%), tail extent moment and olive tail moment indicated that the lettuce diet increased the resistance of hepatocyte and lymphocyte DNA to oxidative damage. The present study showed that the supplementation of a high-cholesterol high-fat diet with 8 % red-pigmented leafy lettuce resulted in an improvement of plasma cholesterol and lipid levels, prevention of lipid peroxidation and an increase of the antioxidant defence system and, therefore, could contribute to reduce the risk factors of CVD.</P>
스피루리나 첨가 샐러드 드레싱 보충 식이가 마우스 혈장 항산화 지표 및 DNA보호에 미치는 영양
양윤형,조흔,패넬로프 펠리프,이정희,이선영,조용식,전혜경,송경빈,김미리,Yang Yun-Hyoung,Xin Zhao,Felipe Penelope,Lee Tung-Hee,Ly Sun-Yung,Cho Yong-Sik,Chun Hye-Kyung,Song Kyung-Bin,Kim Mee-Ree 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.4
The effects of spirulina-added salad dressing on lipid profiles and antioxidant biomarkers such as total glutathionine, TBARS value, carbonyl value, GPx, GR, SOD and paraoxonase activity in plasma or liver of mice were evaluated Sixteen male ICR mice weighing 20$\pm$2 g were divided into two groups and fed low fat ($5\%$ fat) diet (low fat control: LFC) and low fat control plus dressing diet (LFD) for eight weeks. Body weight, tissue weights of liver, heart and kidney, and the distribution of body fat deposition were not significantly different between two groups. Also, the profile of TG, TC, LDL and HDL cholesterol were similar between two groups. The DNA damage was determined using the comet assay (single cell gel assay) with alkaline electrophoresis and quantified by measuring tail length (TL). Spirulina salad dressing consumption resulted in significant decrease in lymphocyte DNA damage expressed by TL (LFC: $28.8{\mu}m$, LFD: $20.3{\mu}m$). Additionally, salad dressing consumption for 8 wks decreased the lipid peroxidation assayed by TBARS to $12.6\%$ compared with the control. The levels of antioxidant vitamins such as $\beta$-carotene were significantly higher in plasma of LFD group than those in LFC group based on HPLC method This study shows that spirulina-added salad dressing exerts degenerative disease-protective effects on oxidative DNA damage and lipid peroxidation possibly via a free radical levels.