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Protease resistant soy proteins and their interactions to murine intestinal mucosa
Author(s) -
Lim Jinkyu,
Lee JuYoung,
Lee Jinwoo,
Yum Youjin,
Kim JongSang
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.853.6
Subject(s) - proteases , soy protein , protease , pepsin , food science , biochemistry , chemistry , enzyme , proteolytic enzymes , biology
Some allergic foods we eat usually contain proteins resistant to proteases such as pepsin and pancreatic enzymes. We named it protease‐resistant food proteins (PRFPs). Soy bean as a staple food in many countries is consumed in various forms, such as, Tofu, soy milk, Miso, soy flour, soy sauce, Natto, and so on. We found that the major parts of soy proteins are resistant to proteases. With a hypothesis that the resistant soy proteins to the proteolytic enzymes from the stomach and small intestine can possibly interact with other nutrients in the intestine and the intestinal mucosa, we tested protein‐protein interactions and protein‐small molecule interactions with the protease‐resistant soy proteins using gel electrophoresis and MS/MS analysis. We found that the PRFPs sharing common compact beta‐sheeted structural characteristics and sequence similarities interact with mucosa proteins from small intestine. The lists of interacting proteins to PRFPs contain the functions of lowering cholesterol, controlling satiety, and many other interesting features. This study was supported by a research grant from KRF (2012–03520000).