scholarly journals Soy Glycinin Contains a Functional Inhibitory Sequence against Muscle-Atrophy-Associated Ubiquitin Ligase Cbl-b

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Tomoki Abe ◽  
Shohei Kohno ◽  
Tomonari Yama ◽  
Arisa Ochi ◽  
Takuro Suto ◽  
...  
Keyword(s):  
Muscle Atrophy ◽  
Ubiquitin Ligase ◽  
Soy Protein ◽  
Tibialis Anterior Muscle ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Skeletal Muscle Atrophy ◽  
Cross Sectional ◽  
Wet Weight ◽  
The Right

Background. Unloading stress induces skeletal muscle atrophy. We have reported that Cbl-b ubiquitin ligase is a master regulator of unloading-associated muscle atrophy. The present study was designed to elucidate whether dietary soy glycinin protein prevents denervation-mediated muscle atrophy, based on the presence of inhibitory peptides against Cbl-b ubiquitin ligase in soy glycinin protein.Methods. Mice were fed either 20% casein diet, 20% soy protein isolate diet, 10% glycinin diet containing 10% casein, or 20% glycinin diet. One week later, the right sciatic nerve was cut. The wet weight, cross sectional area (CSA), IGF-1 signaling, and atrogene expression in hindlimb muscles were examined at 1, 3, 3.5, or 4 days after denervation.Results. 20% soy glycinin diet significantly prevented denervation-induced decreases in muscle wet weight and myofiber CSA. Furthermore, dietary soy protein inhibited denervation-induced ubiquitination and degradation of IRS-1 in tibialis anterior muscle. Dietary soy glycinin partially suppressed the denervation-mediated expression of atrogenes, such as MAFbx/atrogin-1 and MuRF-1, through the protection of IGF-1 signaling estimated by phosphorylation of Akt-1.Conclusions. Soy glycinin contains a functional inhibitory sequence against muscle-atrophy-associated ubiquitin ligase Cbl-b. Dietary soy glycinin protein significantly prevented muscle atrophy after denervation in mice.

scholarly journals PENGARUH PENAMBAHAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK KAMABOKO IKAN BARRAMUNDI (Lates calcalifer)

2019 ◽  
Vol 8 (3) ◽  
pp. 313
Author(s):  
Praniti Radya Andana Ilma ◽  
Komang Ayu Nocianitri ◽  
Ni Made Indri Hapsari
Keyword(s):  
Protein Content ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gel Strength ◽  
Ash Content ◽  
Specific Product ◽  
Randomized Design ◽  
The Right ◽  
Color Texture

The aim of this study was to know the effect of adding soy protein isolate (ISP) to the characteristics of kamaboko barramundi fish (Lates calcalifer) and to know the right addition of ISP that can produce kamaboko with the best characteristics. The study used a completely randomized design with the addition treatment of ISP that consists of 5 levels: 0%, 4%, 8%, 12%, and 16%. The treatment was repeated 3 times to obtain 15 experimental units. The data was analyzed by variance and if it influential to the variable then continued with the Duncan test. The results showed that the addition of ISP on the producing of kamaboko had a highly significant effect to texture (gel strength), moisture content, protein content, ash content, hedonic test (color, texture, taste, overall acceptance) and scoring test (folding test and bite test). The addition of 12% ISP produced kamaboko with the best characteristics with gel strength 1404.76 gf/cm2, water content 74.42%, protein content 15.40%, fat content 3.64%, ash content 3.55%, color, texture, taste, and overall acceptances were liked, aroma rather liked, appearance of meat without fiber and without foreign things, folding test does not crack if folded 4 times, and bite test rather strong specific product elasticity. Keywords : soy protein isolate, barramundi fish, kamaboko, characteristics

scholarly journals Hepatic gene expression following consumption of soy protein isolate in female Sprague–Dawley rats differs from that produced by 17β-estradiol treatment

2009 ◽  
Vol 202 (1) ◽  
pp. 141-152 ◽  
Author(s):  
Rohit Singhal ◽  
Kartik Shankar ◽  
Thomas M Badger ◽  
Martin J Ronis
Keyword(s):  
Gene Expression ◽  
Soy Protein ◽  
Cholesterol Metabolism ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Hepatic Gene Expression ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Wet Weight ◽  
17Β Estradiol

Although soy foods have been recognized as an excellent source of protein, there have been recent concerns regarding potential adverse effects of isoflavone phytochemicals found in soy products, which are known to bind and activate estrogen receptors. Here, we used global hepatic gene expression profiles in ovariectomized female Sprague–Dawley rats treated with 17β-estradiol (E2) or fed with soy protein isolate (SPI) as a means of estimating potential estrogenicity of SPI. Female Sprague–Dawley rats were fed AIN-93G diets containing casein (CAS) or SPI starting at postnatal day (PND) 30. Rats were ovariectomized on PND 50 and infused with E2 or vehicle in osmotic pumps for 14 d. Microarray analysis was performed on liver using Affymetrix GeneChip Rat 230 2.0. Serum E2 levels were within normal ranges for the rat and SPI feeding did not increase uterine wet weight in the absence or presence of E2. SPI feeding altered (P<0.05, ≥±1.5-fold) the expression of 82 genes, while E2 treatment altered 892 genes. Moreover, only 4% of E2-affected genes were also modulated by SPI, including some whose expression was reversed by SPI feeding. The interaction between E2 and SPI uniquely modulated the expression profile of 225 genes including the reduction of those involved in fatty acid biosynthesis or glucocorticoid signaling and an induction of those involved in cholesterol metabolism. The different hepatic gene signatures produced by SPI feeding compared with E2 and the lack of increase in uterine wet weight in rats fed with SPI suggest that SPI is not estrogenic in these tissues.

scholarly journals Preparation and characterizations of antibacterial–antioxidant film from soy protein isolate incorporated with mangosteen peel extract

e-Polymers ◽  
2021 ◽  
Vol 21 (1) ◽  
pp. 575-589
Author(s):  
Xin Zhou ◽  
Qingyin Dai ◽  
Xi Huang ◽  
Zhiyong Qin
Keyword(s):  
Soy Protein ◽  
Hydrophobic Interactions ◽  
Soy Protein Isolate ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Protein Isolate ◽  
Vapor Permeability ◽  
Cross Sectional ◽  
Mangosteen Peel ◽  
Peel Extract

Abstract The mangosteen peel extract (MPE) was used to obtain soy protein isolate (SPI) films. The results show that MPE exhibited a high content of total phenolics and antioxidant activity. Moreover, the MPE can enhance the antibacterial–antioxidant properties, UV-visible light barrier properties, and water-resistant properties of the SPI films. The presence of MPE resulted in an increase in water vapor permeability and hydrophobicity. The extract addition also reduced the film’s crystallinity along with a decrease in the mechanical property and lowering of the maximum degradation temperature. Attenuated total reflectance Fourier transform infrared spectroscopy revealed that the polyphenols in MPE could interact with SPI through hydrogen bonds and hydrophobic interactions, and the addition of MPE changed the secondary structure of SPI with a decrease in β-sheets and an increase in β-turns and random coils. Scanning electron microscopy showed that all the films exhibited smooth and homogenous morphology on the surface and on some layers through cross-sectional images. Our results suggested that the MPE would be a promising ingredient to make SPI films used as an active packaging material.

scholarly journals Rheology and Water Absorption Properties of Alginate–Soy Protein Composites

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1807
Author(s):  
Estefanía Álvarez-Castillo ◽  
José Manuel Aguilar ◽  
Carlos Bengoechea ◽  
María Luisa López-Castejón ◽  
Antonio Guerrero
Keyword(s):  
Soy Protein ◽  
Water Solubility ◽  
Divalent Cations ◽  
Low Cost ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Guluronic Acid ◽  
Wide Range ◽  
Anionic Polysaccharides ◽  
Porous Matrices

Composite materials based on proteins and carbohydrates normally offer improved water solubility, biodegradability, and biocompatibility, which make them attractive for a wide range of applications. Soy protein isolate (SPI) has shown superabsorbent properties that are useful in fields such as agriculture. Alginate salts (ALG) are linear anionic polysaccharides obtained at a low cost from brown algae, displaying a good enough biocompatibility to be considered for medical applications. As alginates are quite hydrophilic, the exchange of ions from guluronic acid present in its molecular structure with divalent cations, particularly Ca2+, may induce its gelation, which would inhibit its solubilization in water. Both biopolymers SPI and ALG were used to produce composites through injection moulding using glycerol (Gly) as a plasticizer. Different biopolymer/plasticizer ratios were employed, and the SPI/ALG ratio within the biopolymer fraction was also varied. Furthermore, composites were immersed in different CaCl2 solutions to inhibit the amount of soluble matter loss and to enhance the mechanical properties of the resulting porous matrices. The main goal of the present work was the development and characterization of green porous matrices with inhibited solubility thanks to the gelation of alginate.

Glycation of Soy Protein Isolate with two ketoses: D‐Allulose and Fructose

2021 ◽  
Author(s):  
Ozan Tas ◽  
Ulku Ertugrul ◽  
Mecit Halil Oztop ◽  
Bekir Gokcen Mazı
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate
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