Effects of soy protein isolate hydrolysates on cholecystokinin released by rat intestinal mucosal cells and food intake
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ORIGINAL ARTICLE
Effects of soy protein isolate hydrolysates on cholecystokinin released by rat intestinal mucosal cells and food intake in rats Yang Yang1 • Qing-qi Guo2 • Hua-nan Guan1 • Wojciech Piekoszewski3,4 Bing Wang1 • Lin-lin Liu1 • Yan-guo Shi1 • Shinya Ikeda5 • Li-jie Liu6 • Tatiyana Kalenik3 • Na Zhang1
•
Revised: 20 February 2020 / Accepted: 24 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Soy protein isolate hydrolysates (SPIH) were prepared from soy protein isolate (SPI). Effects of SPIH on a satiety signal cholecystokinin (CCK) and feeding behavior in rats were investigated. SPIH induced more CCK release (164.66 ± 2.40 pg/mL) by rat intestinal mucosal cells than SPI (143.33 ± 3.71 pg/mL). Meal size (MS), intermeal interval (IMI), and satiety ratio (SR = MS/IMI) of rats received different daily doses of SPIH or dietary fiber
were detected for 40 days. A 100 mg/kg dose of SPIH resulted in a greater SR than an identical dose of dietary fiber, while a 300 mg/kg dose resulted in a less MS and IMI. A 500 mg/kg dose of SPIH had similar effects to the same dose of dietary fiber on reducing MS, extending IMI, and increasing SR, but resulted in a significantly less body weight at the end of the experiment (318.15 ± 17.83 g) than the dietary fiber group (340.28 ± 6.15 g).
& Na Zhang [email protected]
1
Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, People’s Republic of China
2
Food Science and Engineering, College of Forestry, Northeast Forestry University, Harbin, People’s Republic of China
3
School of Biomedicine, Far Eastern Federal University, Vladivostok, Russia
4
Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, Krakow, Poland
5
Department of Food Science, University of WisconsinMadison, Madison, USA
6
Juxian Human Resources Service Co., Ltd, Harbin, People’s Republic of China
Yang Yang [email protected] Qing-qi Guo [email protected] Hua-nan Guan [email protected] Wojciech Piekoszewski [email protected] Bing Wang [email protected] Lin-lin Liu [email protected] Yan-guo Shi [email protected] Shinya Ikeda [email protected] Li-jie Liu [email protected] Tatiyana Kalenik [email protected]
123
J Food Sci Technol
Keywords Soy protein isolate hydrolysates Meal size Intermeal interval Satiety ratio Cholecystokinin
Introduction With the improvement of living standards and levels, adiposity has become a focus of health issue. It has also been demonstrated that adiposity canimpair immunity, causing increased susceptibility to infectious disease, commensal organisms and allergies, which is the character of tissue inflammation (Goossens et al. 2017; Magnuson et al. 2019). The number of overweight and obese people around the world had increased from 857 million in 1980s to 2.10 billion in 2013. Among all the countries with high proportions of obese people, the United States of America has the gr
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