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Raw soya-bean flour increases cholecystokinin release in man

Published online by Cambridge University Press:  09 March 2007

John Calam ,
Joanna C. Bojarski  and
Caroline J. Springer
John Calam
Affiliation:
Department of Medicine, Royal Postgraduate Medical School, Hammersmith Hospital, Ducane Road, London W12 0HS
Joanna C. Bojarski
Affiliation:
Department of Medicine, Royal Postgraduate Medical School, Hammersmith Hospital, Ducane Road, London W12 0HS
Caroline J. Springer
Affiliation:
Department of Medicine, Royal Postgraduate Medical School, Hammersmith Hospital, Ducane Road, London W12 0HS
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Abstract

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1. The aim of the present study was to determine whether oral ingestion of raw soya-bean flour, which contains trypsin inhibitors, alters the release of cholecystokinin (CCK) in man.

2. Eleven healthy volunteers ate two mixed meals: one with raw soya-bean flour and the other with soya-bean flour that had been heat-treated. The two flours inhibited 34 and 3 mg trypsin/g flour respectively.

3. CCK was measured in plasma using a bioassay based on the release of amylase (EC 3.2.1.1) from dispersed rat pancreatic acini.

4. The peak CCK response was 168 (SE 8.1) pmol/l with raw soya-bean flour but 4.9 (SE 2.8) pmol/l with heat-treated flour (P < 0.05).

5. We conclude that ingestion of raw soya-bean flour increases CCK release in man and that heat treatment which reduces the trypsin inhibitor content of the flour also diminishes its CCK-releasing effect.

Type
Clinical and Human Nutrition papers: Studies in Man
Information
British Journal of Nutrition , Volume 58 , Issue 2 , September 1987 , pp. 175 - 179
Copyright
Copyright © The Nutrition Society 1987

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