Response of intestinal proteinase activities to the feeding of isolated winged bean (Psophocarpus tetragonolobus) and soya bean (Glycine max) trypsin inhibitors in rats

Naoki Nishino, Mayumi Taniguchi, Ei Sakaguchi

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

The antinutritional activities of trypsin inhibitors (TIs) were compared between winged beans (Psophocarpus tetragonolobus) and soya beans (Glycine max). The inhibitors of the two beans were isolated by trypsin-bound Sepharose 4B, and 50mg of lyophilised powders were intubated intragastrically into 24h fasted rats. The activities of trypsin and chymotrypsin were compared after 30, 60 and 180min in the washings of the upper, middle and lower parts of the small intestine. The elution profiles of TI and non-TI compounds in the affinity chromatography were similar in the two beans, and the antitryptic activities were concentrated 5.5 and 6.2 times (based on specific activity) for winged beans and soya beans respectively. Regardless of the TI fed to rats, trypsin activity in the upper intestine was suppressed to almost undetectable levels at 30 and 60min after intubation. The activities in the middle and lower intestines were also substantially lowered when rats were fed winged bean TI, and significant differences were detected at 30 and 60min after intubation when compared with rats fed soya bean TI. However, at 180min after feeding, no differences were found in the trypsin activity in any gut segments. Similar inhibitory properties of isolated Tis were observed in chymotrypsin activities in the small intestine. The results suggest that winged bean TI may have greater inhibitory activity on the intestinal proteinase compared with soya bean TI.

Original languageEnglish
Pages (from-to)1055-1059
Number of pages5
JournalJournal of the Science of Food and Agriculture
Volume81
Issue number11
DOIs
Publication statusPublished - Sep 3 2001

Keywords

  • Soya bean
  • Trypsin inhibitors
  • Winged bean

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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