Improvement in the Intestinal Absorption of Soy Protein By Enzymatic Digestion to Oligopeptide in Healthy Adult Men
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概要
- 論文の詳細を見る
In this study, we compared the intestinal absorption from different sources with the same amino acid composition (protein, peptide, and amino acid mixture) by measuring changes in serum concentrations of various amino acids. Peptides used in this study were prepared by enzymatic digestion of 11S globulin (a major component of soy protein). Twelve normal male adults were asked to drink beverages containing 12.5g of the test sample, representing 5% suspension of each of the following three different preparations : 11S globulin, 11S peptide, and an amino acid mixture of equivalent composition. Venous blood samples were collected from 0 to 180min to measure free amino acid concentrations. The early slope of serum concentrations and values of area under the curves for each amino acid calculated from changes in serum amino acid concentrations were significantly greater for 11S peptide than for either 11S globulin or the amino acid mixture. This trend was especially remarkable for branched-chain amino acids and aromatic amino acids. Our results suggest that the ingestion of hydrolyzed soy protein results in faster and more efficient absorption than the consumption of protein or amino acid mixtures in healthy adult men.
- 社団法人 日本食品科学工学会の論文
- 2007-02-01
著者
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Ito Rie
Food Science Research Institute Tsukuba Research & Development Center Fuji Oil Co. Ltd.
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Maebuchi Motohiro
Food Science Research Institute Tsukuba Research & Development Center Fuji Oil Co. Ltd.
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SAMOTO Masahiko
Food Science Research Institute, Tsukuba Research & Development Center, Fuji Oil Co. Ltd.
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KOHNO Mitsutaka
Food Science Research Institute, Tsukuba Research & Development Center, Fuji Oil Co. Ltd.
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HIROTSUKA Motohiko
Food Science Research Institute, Tsukuba Research & Development Center, Fuji Oil Co. Ltd.
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KOIKEDA Takashi
Shiba Pales Clinic
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NAKABOU Yukihiro
Laboratory of Nutritional Physiology & Biochemistry, Kyoto Prefectural University
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Samoto Masahiko
Food Science Research Institute Tsukuba Research & Development Center Fuji Oil Co. Ltd.
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Nakabou Yukihiro
Laboratory Of Nutritional Physiology & Biochemistry Kyoto Prefectural University
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Hirotsuka Motohiko
Food Science Research Institute Tsukuba Research & Development Center Fuji Oil Co. Ltd.
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Kohno Mitsutaka
Food Science Research Institute Tsukuba Research & Development Center Fuji Oil Co. Ltd.
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Hirotsuka Motohiko
Food Science Institute Fuji Oil Co. Ltd.
関連論文
- Effect of soy-peptide intake on exercise-induced muscle damage
- Improvement in the Intestinal Absorption of Soy Protein By Enzymatic Digestion to Oligopeptide in Healthy Adult Men
- Reduction by Phytate-reduced Soybean β-Conglycinin of Plasma Triglyceride Level of Young and Adult Rats
- Decreases in Serum Triacylglycerol and Visceral Fat Mediated by Dietary Soybean β-conglycinin
- Effects of Soybean β-Conglycinin on Hepatic Lipid Metabolism and Fecal Lipid Excretion in Normal Adult Rats
- Effects of Soybean β-Conglycinin on Body Fat Ratio and Serum Lipid Levels in Healthy Volunteers of Female University Students
- Effects of Soybean β-Conglycinin (7S Globulin) on Postprandial Serum Lipids (Lipid Disorders 5 (H), The 69th Annual Scientific Meeting of the Japanese Circulation Society)
- β-Conglycinin Lowers Very-Low-Density Lipoprotein-Triglyceride Levels by Increasing Adiponectin and Insulin Sensitivity in Rats