Trypsin Inhibitor Levels Research Articles

Nutritional and antinutritional evaluation of raw and processed Australian wattle (Acacia saligna) seeds

Raw and processed (soaked, soaked/boiled, roasted) wattle, Acacia saligna subspecies (subsp.) saligna, pruinescens, stolonifera and lindleyi, seeds were analysed for nutritional and antinutritional qualities. Whole wattle seeds mainly comprised proteins (27.6–32.6%) and carbohydrates (30.2–36.4%), which had approximately 12.0–14.0% fat and 13.0–15.0% crude fibre. Palmitic (9.6%), stearic (2.0%), oleic (20.0%) and linoleic (64.3%) acids were identified by gas chromatography (GC) analysis. Phenolic (∼0.2%), oxalate (2.2–3.4%) and saponin (2.6–3.0%) contents were fairly high; phytate content was low. All untreated samples contained a high level of trypsin inhibitor (2474.3–3271.4 trypsin inhibitor units per gramme (TIU/g) of flour) and low level of α-chymotrypsin inhibitor (120.4–150.6CIU/g). Soaking overnight following with 2-min boiling led to a significant reduction of protease inhibitor activity. Roasting at 2min or longer was sufficient to reduce both trypsin and α-chymotrypsin inhibitors to negligible values, also to reduce phytate, oxalate and saponin contents, simultaneously enhanced the nutritional values of wattle seeds.

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

Dietary antinutritional factors have been reported to adversely affect the digestibility of protein, bioavailability of amino acids and protein quality of foods. Published data on these negative effects of major dietary antinutritional factors are summarized in this manuscript. Digestibility and the quality of mixed diets in developing countries are considerably lower than of those in developed regions. For example, the digestibility of protein in traditional diets from developing countries such as India, Guatemala and Brazil is considerably lower compared to that of protein in typical North American diets (54-78 versus 88-94 %). Poor digestibility of protein in the diets of developing countries, which are based on less refined cereals and grain legumes as major sources of protein, is due to the presence of less digestible protein fractions, high levels of insoluble fibre, and/or high concentrations of antinutritional factors present endogenously or formed during processing. Examples of naturally occurring antinutritional factors include glucosinolates in mustard and canola protein products, trypsin inhibitors and haemagglutinins in legumes, tannins in legumes and cereals, gossypol in cottonseed protein products, and uricogenic nucleobases in yeast protein products. Heat/alkaline treatments of protein products may yield Maillard reaction compounds, oxidized forms of sulphur amino acids, D-amino acids and lysinoalanine (LAL, an unnatural nephrotoxic amino acid derivative). Among common food and feed protein products, soyabeans are the most concentrated source of trypsin inhibitors. The presence of high levels of dietary trypsin inhibitors from soyabeans, kidney beans or other grain legumes have been reported to cause substantial reductions in protein and amino acid digestibility (up to 50 %) and protein quality (up to 100 %) in rats and/or pigs. Similarly, the presence of high levels of tannins in sorghum and other cereals, fababean and other grain legumes can cause significant reductions (up to 23 %) in protein and amino acid digestibility in rats, poultry, and pigs. Normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibility by up to 10 %. D-amino acids and LAL formed during alkaline/heat treatment of lactalbumin, casein, soya protein or wheat protein are poorly digestible (less than 40 %), and their presence can reduce protein digestibility by up to 28 % in rats and pigs, and can cause a drastic reduction (100 %) in protein quality, as measured by rat growth methods. The adverse effects of antinutritional factors on protein digestibility and protein quality have been reported to be more pronounced in elderly rats (20-months old) compared to young (5-weeks old) rats, suggesting the use of old rats as a model for assessing the protein digestibility of products intended for the elderly.

L-Asparaginase-Induced Pancreatic Injury is Associated with an Imbalance in Plasma Amino Acid Levels

BackgroundThe use of L-asparaginase (ASNase) to modify amino acid metabolism is one of the most effective chemotherapeutic means of inducing remission in acute lymphoblastic leukemia (ALL). However, severe pancreatitis sometimes occurs in patients receiving ASNase, because of an unknown mechanism.ObjectiveThe purpose of the present study was to evaluate the relationship between ASNase-induced pancreatic injury and plasma amino acid levels in patients undergoing ASNase therapy.MethodsA total of 29 children aged 1–13.25 years (median age 4 years; male:female ratio 19:10) with ALL, who received induction therapy according to the Tokyo Children’s Cancer Study Group L04–16 protocol, were studied. Levels of plasma amino acids and serum rapid turnover proteins (RTPs), pancreatic enzymes, and pancreatic protease inhibitors were measured before and 1, 2, 3, 4, 5, and 7 weeks after the first administration of ASNase.ResultsPlasma asparagine levels were significantly lower after the first injection of ASNase (p<0.01) and had almost recovered 2 weeks after the last ASNase injection. At 4 weeks after the first ASNase injection, serum aspartic acid, trypsin, and pancreatic secretory trypsin inhibitor (PSTI) levels remained significantly higher than those before the first ASNase injection (p<0.01), and serum levels of prealbumin and transferrin remained significantly lower than those before the first ASNase injection (p<0.01). Plasma amino acid and serum RTP levels gradually normalized after the last ASNase injection.ConclusionsLevels of serum trypsin and PSTI were elevated during the 2 weeks after administration of ASNase, which suggested the presence of subclinical pancreatitis. This period is similar to the time period in the present study when the levels of plasma amino acids changed, thus suggesting that ASNase-induced pancreatic injury could be caused by the imbalance of plasma amino acid levels.

L-Asparaginase-Induced Pancreatic Injury is Associated with an Imbalance in Plasma Amino Acid Levels

BackgroundThe use of L-asparaginase (ASNase) to modify amino acid metabolism is one of the most effective chemotherapeutic means of inducing remission in acute lymphoblastic leukemia (ALL). However, severe pancreatitis sometimes occurs in patients receiving ASNase, because of an unknown mechanism.ObjectiveThe purpose of the present study was to evaluate the relationship between ASNase-induced pancreatic injury and plasma amino acid levels in patients undergoing ASNase therapy.MethodsA total of 29 children aged 1–13.25 years (median age 4 years; male:female ratio 19:10) with ALL, who received induction therapy according to the Tokyo Children’s Cancer Study Group L04–16 protocol, were studied. Levels of plasma amino acids and serum rapid turnover proteins (RTPs), pancreatic enzymes, and pancreatic protease inhibitors were measured before and 1, 2, 3, 4, 5, and 7 weeks after the first administration of ASNase.ResultsPlasma asparagine levels were significantly lower after the first injection of ASNase (p<0.01) and had almost recovered 2 weeks after the last ASNase injection. At 4 weeks after the first ASNase injection, serum aspartic acid, trypsin, and pancreatic secretory trypsin inhibitor (PSTI) levels remained significantly higher than those before the first ASNase injection (p<0.01), and serum levels of prealbumin and transferrin remained significantly lower than those before the first ASNase injection (p<0.01). Plasma amino acid and serum RTP levels gradually normalized after the last ASNase injection.ConclusionsLevels of serum trypsin and PSTI were elevated during the 2 weeks after administration of ASNase, which suggested the presence of subclinical pancreatitis. This period is similar to the time period in the present study when the levels of plasma amino acids changed, thus suggesting that ASNase-induced pancreatic injury could be caused by the imbalance of plasma amino acid levels.

Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca

Tapioca is a cassava-based food product made in the form of irregular lumps of partly gelatinized starch grits. Tapioca was enriched with varying proportions of soybean flour (0, 85% - 15%, 75% - 25%, 50% - 50%) to produce Soy-tapioca (ST). Nutrient and anti-nutrient composition of ST were determined by standard methods, while sensory evaluation was also carried out. Results showed significant increase in protein, fat and mineral contents of tapioca as the level of soy-substitution increased. There was a decrease in the cyanogenic potential and an increase in the level of trypsin inhibitor as soy-substitution increased. Tannin, phytic acid and oxalate contents of the soy-tapioca samples were below minimum levels of safety. ST (50% - 50%) was more nutrient dense than the other products, but ST (85% - 15%) was more accepted in terms of colour, taste and texture. ST suggests a safe, nutritious and acceptable food product that can enhance food and nutrition security among cassava consuming populations.

Effect of Gamma-Irradiation or/and Extrusion on the Nutritional Value of Soy Flour

Although soybean is rich with high amount of protein, phenolic compounds and other bioactive nutrients, their bioavailability and utilization by either humans or animals are relatively low due to the presence of high proportions of various antinutrients. Therefore, this study was assessed to use gamma irradiation or/and extrusion for inactivation or removal of certain antinutritional factors as well as study the effect of these processing method on the nutritional value of soy flour (the simplest form of soy protein). Analyses included proximate composition, the level of total phenols and levels of antinutrients (phytic acid, tannins and trypsin inhibitors) of raw and processed soy flour. In addition, amino acid contents were analyzed by using high performance amino acid analyzer-Biochrom 20, gas chromatography was used for analysis of fatty acids as well as phenolic compounds were determined by high performance liquid chromatography. The results showed that moisture, crude protein, crude fat, crude fiber, and ash were unchanged by the irradiation (5 and 10 KGy) or/and extrusion except the moisture content was decreased by extrusion. γ-irradiation or/and extrusion processing significantly reduced the levels of phytic acid, tannins, and trypsin inhibitor while the total phenols was increased relative to unprocessed control samples. All essential amino acids, fatty acids and phenolic compound were changed by different values. From these results, it could be possible to demonstrate the benefits of γ-irradiation or and extrusion processing on the nutritional properties of soy flour by reducing its antinutritional contents and improving some of functional nutrients.

Digestive Enzyme Inhibitors from Grains as Potential Components of Nutraceuticals

Inhibitor activity against digestive enzymes, such as α-amylase from human saliva and porcine pancreas and trypsin from bovine pancreas, of three cereal grains species were studied as potential components of nutraceuticals strengthening diabetes and obesity treatment. Significant differences were demonstrated: the highest antitryptic activity was found in the grain of the rye varieties studied, whereas the grain of the wheat varieties had significantly higher ability to inhibit α-amylases from human saliva and porcine pancreas. Additionally, seeds of Puma, one of the studied wheat varieties, demonstrated especially low antitryptic activity. Such a beneficial arrangement of inhibitors, i.e. high level of inhibitors of α-amylase from human saliva and porcine pancreas and simultaneously low level of trypsin inhibitors from bovine pancreas, indicate the possibility of the application of seeds with such properties to the preparation of nutraceuticals for people with obesity or suffering from diabetes.

Lemming–Food Plant Interactions, Density Effects, and Cyclic Dynamics on the Siberian Tundra

Theory predicts that trophic interactions can produce cyclic dynamics of microtine rodents, but that in addition, social interactions are necessary to create the cyclicity. We tested the induced defence hypothesis as a component driving multi-annual cycles by analyzing data on Siberian lemming (Lemmus sibiricus Kerr) populations and the levels of trypsin inhibitors (TI) and free proteins (SPP) in their food plants. We collected data at 12 sites along the Palaearctic tundra coast in 1994 and correlated these measures with lemming density and cycle phase. A negative correlation between lemming density and TI/SPP in Carex was found at the 12 sites. Cycle phase tended to correlate significantly with TI/SPP, and plants being grazed by lemmings respond with some delay. Mass of pancreas, the organ producing proteolytic enzymes, co-varied negatively with TI/SPP. These findings are in accord with predictions from the induced defence hypothesis. In contrast, reproductive effort did not conform to the predictions but co-varied strongly with density. Data are in accord with theory predicting that, in addition to trophic interactions, some self-regulation is necessary to create cyclic dynamics. Our data show that the plant defence hypothesis alone is not a sufficient explanation for the cyclicity. Several factors interact, including predation, food quality (including induced defence chemicals), and intra-specific competition.

Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachiumrosenbergii)

Trypsin inhibitors in the extracts from soybean (Glycine max), adzuki bean (Vigna angularis), bambara groundnut (Vigna subterranea) and red kidney bean (Phaseoulus vulgaris) varied in amount and molecular weight. The soybean extract had the highest level of trypsin inhibitor with molecular weight (MW) of 21kDa, followed by bambara groundnut extract possessing trypsin inhibitor with MW of 15kDa. Both extracts showed a more effective inhibition towards crude protease extract (CE) from the hepatopancreas of fresh water prawn (Macrobrachium rosenbergii) than the extracts from adzuki and red kidney beans. Activity staining also reconfirmed the higher inhibitory activity on CE from hepatopancreas by the extracts from both soybean and bambara groundnut. The extracts from all seeds were able to inhibit the degradation of fresh water prawn meat containing CE in a concentration dependent manner. Based on inhibitor study, the extracts from soybean and bambara groundnut can be a potential aid to suppress the muscle softening of fresh water prawn, mediated by trypsin-like proteases released from hepatopancreas, during extended iced storage.

Beneficial influences of germination and subsequent autoclaving of grain legumes on proximate composition, antinutritional factors and apparent digestibility in black tiger shrimp, Penaeus monodon Fabricius

This study tested influences of germination and germination in combination with autoclaving on antinutritional factors (ANFs) and digestibility of four grain legumes (field pea, chick pea, black gram and lentil) in black tiger shrimp Penaeus monodon (8 ± 0.5 g). Germination resulted in a significant increase (P < 0.05) in crude protein and decrease in crude lipid content, irrespective of seed variety. Reductions in ANFs were observed to varying extents depending on treatment process, except germination which substantially (P < 0.05) increased trypsin inhibitor levels (TI). However, a significant reduction in TI was observed on subsequent autoclaving. Highest reductions for all the three ANFs were seen in seeds processed by germination in combination with autoclaving. Higher apparent digestibility co-efficients (ADCs) for dry matter (73.4–84.5%) and crude protein (89.1–99.6%) were obtained in seeds processed by germination in combination with autoclaving, and the trend was similar for all tested seeds. ADCs for crude fibre and nitrogen-free extract were ranged between 32.43–46.46 and 75.49–82.13, respectively. To conclude, irrespective of type, seeds processed by germination in combination with autoclaving were low in ANF and showed improved proximate composition as influenced by germination. Both of these positive influences were reflected in higher ADCs.

Effect of low-temperature hardening on activities of proteolytic enzymes and their inhibitors in the leaves of wheat and cucumber seedlings

On seedlings of winter wheat (Triticum aestivum L.) and cucumber (Cucumis sativus L.), the dynamics of cysteine and serine trypsin-like proteinases and also trypsin inhibitors at cold hardening (5°C for wheat and 10°C for cucumber) was studied. Activation of proteinases and inhibitors coincided in time or preceded an increased tolerance in wheat and cucumber seedlings in the early period of their hardening. After attaining the highest wheat tolerance, activity amidases reduced, whereas the increased activity levels of cysteine proteinases and trypsin inhibitors was maintained during the entire period of hardening. In cucumber, in these period activities of amidases and trypsin inhibitors reduced, whereas the activity of cysteine proteinases was maintained at the level close to the initial one. It is suggested that cysteine proteinases, amidases, and trypsin inhibitors are involved in plant adaptation to cold.

Anti-Nutritional Metabolites and Effect of Treated Jatropha curcas Kernel Meal on Rumen Fermentation in vitro

Jatropha curcas Linn. seed upon oil extraction resulted in a protein enriched byproduct called kernel meal. The presence of anti-nutritional metabolites in high levels renders the meal unsuitable as an animal feed. This research was carried out to determine the effects of physical and chemical treatments on the level of anti-nutritional metabolites present in the kernel meal. The effects of treated kernel meal on rumen microbial fermentation were evaluated in vitro. Proximate analysis of kernel meal obtained from J. curcas grown in Malaysia showed 61.8% crude protein, 9.7% NDF and 4.8% ADF. The anti-nutritional metabolites analyses showed high levels of total phenolic (3.9 mg g-1 DM), total saponin (1.9 g 100 g-1 DM), phytic acid (9.1%), trypsin inhibitors (34.2 mg g-1 DM), lectin activity (102.7 mg mL-1) and phorbolesters (3.0 mg g-1 DM). Combination of hydrothermal treatment, alkali and oxidizing agents alleviated the levels of anti-nutritional metabolites. Phenolic compounds, saponin and phorbolesters levels declined significantly (p<0.05) while the level of phytic acid did not decrease. Trypsin inhibitors and lectin activity were fully inactivated. The level of phorbolesters decreased by 76.7% in treatment with heat, 3% (w/w) NaOH and 10% (v/w) NaOCl. In vitro fermentation by rumen microbes showed significant (p<0.05) decrease in fermentation parameters when chemically treated kernel meal was used as substrates while physically treated kernel meal did not affect the fermentation parameters significantly.

Effect of antinutritional factors and extrusion at the level of cholesterol, triglycerides, total protein and testosterone in serum of broiler chickens

The aim of this study was to evaluate the effects of various antinutritional factors and extrusion at the level of cholesterol, triglycerides, total protein and serum testosterone in broiler chickens. The experiment was set up as four treatments with four replications, where the chickens fed diets with different soybean varieties and different way of processing. The groups were: SS-raw standard strain, SL-raw soybeans with low levels of Kunitz trypsin inhibitor, SGstandard extruded soybeans and extruded soybeans LG with low levels of trypsin inhibitors. Significantly higher cholesterol levels compared to the SS group (3,0125 mmol/l) was in SL (3,6125 mmol/l) and SG (3,8875 mmol/l) group, while in relation to the LG (3,4 mmol/l) group was higher but the difference was not significant (p&gt; 0.05). Triglyceride level was highest in the LG group (1,6375 mmol/l), followed by SL (1,425 mmol/l) and SG (1,125 mmol/l) groups and between these three groups no statistically significant differences. The lowest level of triglycerides in the SS group and is significantly lower than in the other three groups. Total protein level was highest in the SL group and significantly higher than the SG and LG groups (p &lt;0.05) and highly significant difference compared to the SS group. Differences between groups SS, SG and SL are not statistically significant.The experiment confirmed that in addition to Kunitz trypsin inhibitors are heat labile and other factors that influence different biochemical parameters of blood.

Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying Temperatures

ABSTRACTLegumes are valuable plant sources of protein and energy and extrusion is one of the most common processing methods for manufacturing both human food and animal feeds. In the present study, three different legumes (field peas, chickpeas, and faba beans) were ground and processed in a pilot‐scale extrusion line. Various preconditioning and dryer temperatures were applied to each legume separately that reflected or differed from standard manufacturing conditions. Although literature exists regarding the effects of extrusion temperature and moisture on legume antinutrients, no data are available on the respective effects of preconditioning and drying. The aim of the study was to evaluate the effects of processing on both nutritional and antinutritional factors for each processing combination. Proximate composition, starch, oligosaccharides, total nonstarch polysaccharides (NSP), soluble (S‐NSP), and insoluble (I‐NSP) levels were evaluated. The antinutritional factors phytic acid, tannins, and trypsin inhibitors were also determined. Chickpea and field pea NSP values were not drastically affected by processing, while for most processing conditions, total NSP, S‐NSP, and I‐NSP were slightly reduced in faba beans. Preconditioning before extrusion processing generally improved the nutritional value of the ingredients by significantly reducing trypsin inhibitor level. Phytate and total tannin levels were greatly reduced irrespective of the preconditioning and drying treatment. Wet preconditioning can be used in combination with extrusion to improve the nutritional value of legumes, while drying at 90–150°C does not significantly further reduce antinutritional factor levels.

Effect of gamma irradiation on lipoxygenases, trypsin inhibitor, raffinose family oligosaccharides and nutritional factors of different seed coat colored soybean (Glycine max L.)

Three soybean genotypes Kalitur, Hara soya and NRC37 with black, green and yellow seed coat color, respectively, were gamma irradiated at 0.5, 2.0 and 5.0kGy and tested for antinutritional and nutritional factors. Gamma irradiation at all doses reduced the level of lipoxygenase isomers, trypsin inhibitor (TI) and ascorbic acid in all the 3 soybean genotypes as compared to the unirradiated control. However, irradiation dose of 5.0kGy increased the sucrose content of the soybean genotypes. No significant change was observed in oil, protein fatty acids and total tocopherol content of the 3 genotypes at any irradiation dose. It is suggested that inhibition of lipoxygenase, reduction in TI and ascorbic acid may be due to the breakage or oxidation of protein structure by the gamma irradiation. Similarly, gamma irradiation at higher doses may break glycosidic linkages in oligosaccharides to produce more sucrose and decrease the content of flatulence causing oligosaccharides.

Increased serum levels of tumour-associated trypsin inhibitor independently predict a poor prognosis in colorectal cancer patients

BackgroundThere is an insufficient number of reliable prognostic and response predictive biomarkers in colorectal cancer (CRC) management. In a previous study, we found that high tumour tissue expression of tumour-associated trypsin inhibitor (TATI) correlated with liver metastasis and an impaired prognosis in CRC. The aim of this study was to investigate the prognostic validity of serum TATI (s-TATI) in CRC. We further assessed the prognostic value of carcino-embryonic antigen in serum (s-CEA) and the interrelationship between s-TATI and TATI in tissue (t-TATI).MethodsUsing an immunofluorometric assay, s-TATI levels were analysed in 334 preoperatively collected serum samples from patients with CRC. Spearman's Rho and Chi-square test were used for analysis of correlations between s-TATI and clinicopathological parameters, s-CEA and t-TATI. Kaplan-Meier analysis and Cox uni- and multivariate regression analysis were used to estimate disease free survival (DFS) and overall survival (OS) according to quartiles of s-TATI and cut-offs derived from ROC-analysis of s-TATI and s-CEA.ResultsIncreased levels of s-TATI were associated with a reduced DFS (HR = 2.00; 95% CI 1.40-2.84, P < 0.001) and OS (HR = 2.40; 95% CI 1.74-3.33, P < 0.001). (HR = 2.89; 95% CI 1.96-4.25). This association remained significant in multivariate analysis. The association for OS remained significant in multivariate analysis (HR = 1.51; 95% CI 1.03-2.22, P = 0.034 for DFS and HR = 1.78; 95% CI 1.25-2.53, P = 0.001 for OS). There was no significant association between s-TATI and t-TATI. The prognostic value of s-CEA was also evident, but somewhat weaker than for s-TATI.ConclusionsHigh preoperative s-TATI levels predict a poor prognosis in patients with CRC, and the prognostic value is independent of established prognostic parameters and t-TATI expression. These data suggest that s-TATI might be a useful marker for prognostic stratification in CRC.

Efficiency of inactivation of trypsin inhibitory activity in some selected tropical plant seeds by autoclaving

Trypsin inhibitor (TI) levels in the crop seeds varied between 0.0 in Adansonia digitata and 40.8 TIU/mg in Pterocarpus osun. Efficiency of inactivation of TI by autoclaving ranged from 58.1% in Millettia thonningii to 100% in Sesbania pachycarpa and Lonchocarpus. sericeus. It isconcluded that the effect of heat treatment on TI varies with plant species and could be dependent on the structural formula of each TI.

Pre-Diagnostic Levels of AnionicTrypsinogen, Cationic Trypsinogen, and Pancreatic Secretory Trypsin Inhibitor in Relation to Pancreatic Cancer Risk

Background/Aims: Experimental studies have suggested that trypsinogen may enhance tumor progression and that the ratio between anionic trypsinogen and cationic trypsinogen (HAT/HCT) and between the sum of trypsinogens and pancreatic secretory trypsin inhibitor (PSTI) ((HAT + HCT)/PSTI) are disturbed in patients with pancreatic cancer. The aim of this study was to investigate if pre-diagnostic levels of these parameters are associated with subsequent pancreatic cancer risk. Methods: A total of 33,346 subjects participated in a health screening programme in Malmö, Sweden. Pancreatic cancer cases (n = 84) were matched to three controls each. HAT, HCT and PSTI were analyzed in pre-diagnostic serum samples. Odds ratios for pancreatic cancer were calculated using logistic regression and were then stratified for other risk factors. Results: In the main analysis, a statistically significant association between the ratio between HAT/HCT and pancreatic cancer was observed for all, for the crude OR and for the ORs adjusted for sex, BMI or Helicobacter pylori. When stratified for sex, statistically significant associations were found for females in the crude OR and for the ORs adjusted for time to analysis, BMI, alcohol consumption or H. pylori. There was a positive association between the ratio of HAT/HCT to pancreatic cancer in the intermediate/high alcohol consumption group and subjects with a BMI <25. The sum of trypsinogens showed a similar pattern, but was only of borderline significance in the intermediate/high alcohol consumption group. Conclusion:Our hypothesis predicted an increased risk for pancreatic cancer related to an imbalance between trypsin activity and trypsin inhibition capacity. Thefindings concerning the ratio of HAT/ HCT are in line with this. The results related to analyses stratified for other risk factors should be considered as mainly explorative.

Componentes antinutricionais e digestibilidade proteica em sementes de abóbora (Cucurbita maxima) submetidas a diferentes processamentos

Subprodutos vegetais têm sido utilizados na dieta com a finalidade de melhorar o estado nutricional de populações desnutridas. Entretanto, os antinutrientes presentes nesses alimentos podem acarretar efeitos indesejáveis. Portanto, os teores de polifenóis, cianeto, saponinas, inibidor de tripsina, atividade hemaglutinante e a porcentagem da digestibilidade proteica in vitro de sementes de abóbora cruas e tratadas termicamente foram investigados com o objetivo de selecionar o processamento que acarrete maior redução dos antinutrientes e maior digestibilidade proteica. Sementes da abóbora Cucurbita maxima foram, em quatro repetições, submetidas aos seguintes tratamentos: utilizadas na forma crua; cozidas em água em ebulição (AE) por três tempos: 5, 10 e 15 minutos; e cozidas no vapor por 10 minutos. Posteriormente foram liofilizadas, trituradas e armazenadas em temperatura ambiente até a realização das análises. Não houve diferença significativa, entre os tratamentos, quanto aos níveis de polifenóis. As sementes cruas apresentaram o maior teor de cianeto, o menor nível de inibidor de tripsina e a menor digestibilidade proteica. O cozimento em AE por 10 minutos acarretou o menor nível de saponinas e a maior digestibilidade proteica. Não foi detectada atividade hemaglutinante em nenhuma amostra. Conclui-se que o cozimento em AE por 10 minutos foi o que proporcionou melhores resultados.

Chemical composition of a soybean cultivar lacking lipoxygenases (LOX2 and LOX3)

The nutrient, phytic acid, oxalate, trypsin inhibitors and isoflavones composition of a whole soy flour produced from a new cultivar (UFV-116), lacking lipoxygenases 2 and 3, compared to a conventional cultivar (OCEPAR-19) were determined. Protein and dietary fibres (total, soluble and insoluble) were similar for both cultivars. OCEPAR-19 was higher in lipids and UFV-116 in ash content ( p < 0.05). Indispensable, dispensable and total aminoacid as well as Ca, K and Mg were higher for UFV-116. This cultivar also showed higher levels of phytic acid, oxalate and trypsin inhibitors ( p < 0.05). Total saturated and unsaturated fatty acids were similar between them. However, palmitic and linoleic acids were higher for UFV-116 and stearic, α-linolenic and oleic acids for OCEPAR-19 ( p < 0.05). The higher concentration of isoflavones in UFV-116 ( p < 0.05) could provide better benefit for human health. Experimental studies are necessary to evaluate health effects of this new soybean cultivar.