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The USDA trypsin inhibitor study. I. Background,objectives, and procedural details
Authors:J J Rackis  M R Gumbmann  I E Liener
Institution:(1) Northern Regional Research Center, USDA, 61604 Peoria, Illinois;(2) Western Regional Research Center, 94170 Berkeley, California;(3) University of Minnesota, 55108 St. Paul, MN, USA
Abstract:Short-term feeding studies have shown that raw soy flour and purified trypsin inhibitors (TI) cause pancreatic hypertrophy and hyperplasia in certain monogastric animals. Prolonged exposure to high levels of TI in raw soy ultimately leads to pancreatic nodular hyperplasia and acinar cell adenoma in rats exposed to low levels of pancreatic carcinogens. Such change has been observed even in the absence of any exposure to known carcinogens. These results emphasized the need for chronic (2 yr) feeding trials which would clearly reveal dose response relationships of alterations in pancreatic pathology to dietary TI and possible interactions with dietary protein and fat.Here we report on the objectives and designs of the first phase of the USDA TI Study, including composition of diets, preparation, and analyses of test substances. To provide the requisite TI and protein levels, raw and heated defatted soy flours, soy protein isolates, and lactic casein were used. The interrelationship of dietary level of TI (93–1270 mg/100 g diet) and that of protein (10%, 20%, and 30%) to pancreatic function and pathology will be reported in the following three papers. Both serial and chronic sacrifice regimes, respectively, were employed with 26 diets and 40 weaning male Wistar rats per dietary group.The mention of firm names or trade products does not imply that they are endorsed or recommended by the U.S. Department of Agriculture over other firms or similar products not mentioned.
Keywords:soy flour  soy protein isolate  trypsin inhibitors biological-physiological-toxicological effects  pancreatic function and histology  long-term tests  Wistar rat
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