title: Raw soya-bean flour increases cholecystokinin release in man.
abstract: 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 16.8 (SE 8.1) pmol/l with raw soya-bean flour but 4.9 (SE 2.8) pmol/l with heat-treated flour (P less than 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.
authors: Department of Medicine, Royal Postgraduate Medical School, Hammersmith Hospital, London.
authors: J
authors: J
authors: Calam
authors: J C
authors: JC
authors: Bojarski
authors: C J
authors: CJ
authors: Springer
mesh_terms: D000328:Adult; D002766:Cholecystokinin / Q000097:blood*; D005433:Flour; D006358:Hot Temperature; D006801:Humans; D014674:Plant Proteins, Dietary / Q000494:pharmacology*; D030262:Soybean Proteins; D013025:Glycine max / Q000378:metabolism*; D014361:Trypsin Inhibitors / Q000494:pharmacology*
chemical_list: D014674:Plant Proteins, Dietary; D030262:Soybean Proteins; D014361:Trypsin Inhibitors; D002766:Cholecystokinin