Effect of Soybean Saponin on Trypsin-Inhibiting Activity of Bowman-Birk Inhibitor

• SHIMOYAMADA Makoto

  Laboratory of Food Processing, School of Food, Agricultural and Environmental Sciences, Miyagi University

• MIYATA Hiroyo

  Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University

• OOTSUBO Ryoji

  Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University

• YAMAUCHI Ryo

  Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University

• WATANABE Kenji

  Department of Agriculture, Tokyo University of Agriculture

抄録

Soybean saponin has been reported to change the nature of proteins. Thus, crude saponin fraction or isolated soyasaponin I was added to Bowman-Birk inhibitor (BBI) from soybeans to evaluate the effect on its trypsin-inhibiting activity. The soybean saponin and soyasaponin I used in the experiment had little effect on tryptic activity. The trypsin-inhibiting activity of the mixture consisting of BBI and saponin was gradually enhanced by increasing saponin fraction or isolated soyasaponin I. Circular dichroism (CD) spectra of BBI were proportionally changed with the increase in soyasaponin I to imply change in structure of BBI. These results suggested that the conformational change by saponin caused enhancement of the trypsin-inhibiting activity of BBI.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 13 (4), 414-417, 2007

  公益社団法人 日本食品科学工学会

キーワード

• soybean
• saponin
• trypsin inhibitor
• interaction
• circular dichroism spectra

詳細情報

• CRID: 1390001204454289664
• NII論文ID: 10019973185
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.13.414
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可