The soluble fraction of soy protein peptic hydrolysate reduces cholesterol micellar solubility and uptake
Summary Previous studies have demonstrated that the undigested or insoluble high molecular fraction of soy protein exerts a lowering effect on serum cholesterol by inhibiting the absorption of cholesterol in the intestinal tract. The aim of this study was to investigate the interaction between the s...
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| Veröffentlicht in: | International journal of food science & technology 2019-06, Vol.54 (6), p.2123-2131 |
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| container_title | International journal of food science & technology |
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| creator | Jia, Hui Tian, Lingmin Zhang, Bingcheng Fan, Xin Zhao, Dayun |
| description | Summary
Previous studies have demonstrated that the undigested or insoluble high molecular fraction of soy protein exerts a lowering effect on serum cholesterol by inhibiting the absorption of cholesterol in the intestinal tract. The aim of this study was to investigate the interaction between the soluble fraction of soy protein peptic hydrolysate and dietary mixed micelles (DMMs) for cholesterol micellar solubility and uptake. The collected soluble tofu peptic hydrolysate (STPH) components, generated from hard and lactone tofu were evaluated by two in vitro models and a Caco‐2 cell model after tofu soy protein was digested, thus simulating the gastrointestinal tract. The results showed that the administration of STPH effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model. Current findings demonstrated the potential hypocholesterolaemic benefit of the STPH.
The collected soluble tofu peptic hydrolysate (STPH) components effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model. |
| doi_str_mv | 10.1111/ijfs.14117 |
| format | Article |
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Previous studies have demonstrated that the undigested or insoluble high molecular fraction of soy protein exerts a lowering effect on serum cholesterol by inhibiting the absorption of cholesterol in the intestinal tract. The aim of this study was to investigate the interaction between the soluble fraction of soy protein peptic hydrolysate and dietary mixed micelles (DMMs) for cholesterol micellar solubility and uptake. The collected soluble tofu peptic hydrolysate (STPH) components, generated from hard and lactone tofu were evaluated by two in vitro models and a Caco‐2 cell model after tofu soy protein was digested, thus simulating the gastrointestinal tract. The results showed that the administration of STPH effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model. Current findings demonstrated the potential hypocholesterolaemic benefit of the STPH.
The collected soluble tofu peptic hydrolysate (STPH) components effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14117</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Cholesterol ; Cholesterol micellar solubility ; Computer simulation ; Diet ; dietary mixed micelle ; Gastrointestinal system ; Gastrointestinal tract ; hypocholesterolaemic activity ; Intestine ; Micelles ; Proteins ; Solubility ; soluble tofu peptic hydrolysate ; Soy products ; Tofu</subject><ispartof>International journal of food science & technology, 2019-06, Vol.54 (6), p.2123-2131</ispartof><rights>2019 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2019 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3387-224adaa2ae3527e07151cd2701af6440b7e226c39fda32786939abdd701a038b3</citedby><cites>FETCH-LOGICAL-c3387-224adaa2ae3527e07151cd2701af6440b7e226c39fda32786939abdd701a038b3</cites><orcidid>0000-0002-4151-8661</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14117$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14117$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27926,27927,45576,45577</link.rule.ids></links><search><creatorcontrib>Jia, Hui</creatorcontrib><creatorcontrib>Tian, Lingmin</creatorcontrib><creatorcontrib>Zhang, Bingcheng</creatorcontrib><creatorcontrib>Fan, Xin</creatorcontrib><creatorcontrib>Zhao, Dayun</creatorcontrib><title>The soluble fraction of soy protein peptic hydrolysate reduces cholesterol micellar solubility and uptake</title><title>International journal of food science & technology</title><description>Summary
Previous studies have demonstrated that the undigested or insoluble high molecular fraction of soy protein exerts a lowering effect on serum cholesterol by inhibiting the absorption of cholesterol in the intestinal tract. The aim of this study was to investigate the interaction between the soluble fraction of soy protein peptic hydrolysate and dietary mixed micelles (DMMs) for cholesterol micellar solubility and uptake. The collected soluble tofu peptic hydrolysate (STPH) components, generated from hard and lactone tofu were evaluated by two in vitro models and a Caco‐2 cell model after tofu soy protein was digested, thus simulating the gastrointestinal tract. The results showed that the administration of STPH effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model. Current findings demonstrated the potential hypocholesterolaemic benefit of the STPH.
The collected soluble tofu peptic hydrolysate (STPH) components effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model.</description><subject>Cholesterol</subject><subject>Cholesterol micellar solubility</subject><subject>Computer simulation</subject><subject>Diet</subject><subject>dietary mixed micelle</subject><subject>Gastrointestinal system</subject><subject>Gastrointestinal tract</subject><subject>hypocholesterolaemic activity</subject><subject>Intestine</subject><subject>Micelles</subject><subject>Proteins</subject><subject>Solubility</subject><subject>soluble tofu peptic hydrolysate</subject><subject>Soy products</subject><subject>Tofu</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kM1OwzAQhC0EEqVw4QkscUNK8U8SN0dUUSiqxIFythx7o7q4cbATobw9LuHMXlba_XZnNAjdUrKgqR7soYkLmlMqztCM8rLIWMnoOZqRqiBZkTN-ia5iPBBCGBf5DNndHnD0bqgd4CYo3VvfYt-k2Yi74HuwLe6g663G-9EE78aoesABzKAhYr33DmIPaYGPVoNzKkz_rLP9iFVr8ND16hOu0UWjXISbvz5HH-un3eol2749b1aP20xzvhQZY7kySjEFvGACiKAF1YYJQlVT5jmpBTBWal41RnEmlmXFK1UbcwIIX9Z8ju6mv8n915C8yYMfQpskJWOc5iTJsETdT5QOPsYAjeyCPaowSkrkKUp5ilL-RplgOsHf1sH4Dyk3r-v36eYHYUl36g</recordid><startdate>201906</startdate><enddate>201906</enddate><creator>Jia, Hui</creator><creator>Tian, Lingmin</creator><creator>Zhang, Bingcheng</creator><creator>Fan, Xin</creator><creator>Zhao, Dayun</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-4151-8661</orcidid></search><sort><creationdate>201906</creationdate><title>The soluble fraction of soy protein peptic hydrolysate reduces cholesterol micellar solubility and uptake</title><author>Jia, Hui ; Tian, Lingmin ; Zhang, Bingcheng ; Fan, Xin ; Zhao, Dayun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3387-224adaa2ae3527e07151cd2701af6440b7e226c39fda32786939abdd701a038b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Cholesterol</topic><topic>Cholesterol micellar solubility</topic><topic>Computer simulation</topic><topic>Diet</topic><topic>dietary mixed micelle</topic><topic>Gastrointestinal system</topic><topic>Gastrointestinal tract</topic><topic>hypocholesterolaemic activity</topic><topic>Intestine</topic><topic>Micelles</topic><topic>Proteins</topic><topic>Solubility</topic><topic>soluble tofu peptic hydrolysate</topic><topic>Soy products</topic><topic>Tofu</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jia, Hui</creatorcontrib><creatorcontrib>Tian, Lingmin</creatorcontrib><creatorcontrib>Zhang, Bingcheng</creatorcontrib><creatorcontrib>Fan, Xin</creatorcontrib><creatorcontrib>Zhao, Dayun</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jia, Hui</au><au>Tian, Lingmin</au><au>Zhang, Bingcheng</au><au>Fan, Xin</au><au>Zhao, Dayun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The soluble fraction of soy protein peptic hydrolysate reduces cholesterol micellar solubility and uptake</atitle><jtitle>International journal of food science & technology</jtitle><date>2019-06</date><risdate>2019</risdate><volume>54</volume><issue>6</issue><spage>2123</spage><epage>2131</epage><pages>2123-2131</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Previous studies have demonstrated that the undigested or insoluble high molecular fraction of soy protein exerts a lowering effect on serum cholesterol by inhibiting the absorption of cholesterol in the intestinal tract. The aim of this study was to investigate the interaction between the soluble fraction of soy protein peptic hydrolysate and dietary mixed micelles (DMMs) for cholesterol micellar solubility and uptake. The collected soluble tofu peptic hydrolysate (STPH) components, generated from hard and lactone tofu were evaluated by two in vitro models and a Caco‐2 cell model after tofu soy protein was digested, thus simulating the gastrointestinal tract. The results showed that the administration of STPH effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model. Current findings demonstrated the potential hypocholesterolaemic benefit of the STPH.
The collected soluble tofu peptic hydrolysate (STPH) components effectively decreased the cholesterol solubility and uptake by 37.6% and 18.99%, respectively, as detected by the in vitro models and the Caco‐2 cell model.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14117</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-4151-8661</orcidid></addata></record> |
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| source | OUP_牛津大学出版社OA刊; Wiley Online Library |
| subjects | Cholesterol Cholesterol micellar solubility Computer simulation Diet dietary mixed micelle Gastrointestinal system Gastrointestinal tract hypocholesterolaemic activity Intestine Micelles Proteins Solubility soluble tofu peptic hydrolysate Soy products Tofu |
| title | The soluble fraction of soy protein peptic hydrolysate reduces cholesterol micellar solubility and uptake |
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