Rebollo-Hernanz Miguel, Bringe Neal A, Gonzalez de Mejia Elvira
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Benson Hill Company, St. Louis, MO 63132, USA.
Antioxidants (Basel). 2022 Dec 22;12(1):20. doi: 10.3390/antiox12010020.
Clinical studies indicate that the consumption of soybean protein might reduce cholesterol and LDL levels preventing the development of atherosclerotic cardiovascular diseases. However, soybean variety can influence soybean protein profile and therefore affect soybean protein health-promoting properties. This study investigated the composition and effects of nineteen soybean varieties digested under simulated gastrointestinal conditions on hepatic cholesterol metabolism and LDL oxidation in vitro. Soybean varieties exhibited a differential protein hydrolysis during gastrointestinal digestion. Soybean varieties could be classified according to their composition (high/low glycinin:β-conglycinin ratio) and capacity to inhibit HMGCR (IC50 from 59 to 229 µg protein mL−1). According to multivariate analyses, five soybean varieties were selected. These soybean varieties produced different peptide profiles and differently reduced cholesterol concentration (43−55%) by inhibiting HMGCR in fatty-acid-stimulated HepG2 hepatocytes. Selected digested soybean varieties inhibited cholesterol esterification, triglyceride production, VLDL secretion, and LDL recycling by reducing ANGPTL3 and PCSK9 and synchronously increasing LDLR expression. In addition, selected soybean varieties hindered LDL oxidation, reducing the formation of lipid peroxidation early (conjugated dienes) and end products (malondialdehyde and 4-hydroxynonenal). The changes in HMGCR expression, cholesterol esterification, triglyceride accumulation, ANGPTL3 release, and malondialdehyde formation during LDL oxidation were significantly (p < 0.05) correlated with the glycinin:β-conglycinin ratio. Soybean varieties with lower glycinin:β-conglycinin exhibited a better potential in regulating cholesterol and LDL homeostasis in vitro. Consumption of soybean flour with a greater proportion of β-conglycinin may, consequently, improve the potential of the food ingredient to maintain healthy liver cholesterol homeostasis and cardiovascular function.
临床研究表明，食用大豆蛋白可能会降低胆固醇和低密度脂蛋白（LDL）水平，预防动脉粥样硬化性心血管疾病的发生。然而，大豆品种会影响大豆蛋白的组成，进而影响大豆蛋白的健康促进特性。本研究调查了19个大豆品种在模拟胃肠道条件下消化后对肝脏胆固醇代谢和LDL氧化的体外作用及其成分。大豆品种在胃肠道消化过程中表现出不同程度的蛋白质水解。大豆品种可根据其组成（高/低球蛋白：β-伴大豆球蛋白比例）和抑制3-羟基-3-甲基戊二酰辅酶A还原酶（HMGCR）的能力（IC50为59至229μg蛋白质/mL−1）进行分类。根据多变量分析，选择了5个大豆品种。这些大豆品种产生了不同的肽谱，并通过抑制脂肪酸刺激的HepG2肝细胞中的HMGCR，不同程度地降低了胆固醇浓度（43−55%）。选择的消化大豆品种通过降低血管生成素样蛋白3（ANGPTL3）和前蛋白转化酶枯草溶菌素9（PCSK9）并同步增加低密度脂蛋白受体（LDLR）表达，抑制胆固醇酯化、甘油三酯生成、极低密度脂蛋白（VLDL）分泌和LDL循环。此外，选择的大豆品种阻碍了LDL氧化，减少了脂质过氧化早期产物（共轭二烯）和终产物（丙二醛和4-羟基壬烯醛）的形成。LDL氧化过程中HMGCR表达、胆固醇酯化、甘油三酯积累、ANGPTL3释放和丙二醛形成的变化与球蛋白：β-伴大豆球蛋白比例显著相关（p < 0.05）。球蛋白：β-伴大豆球蛋白比例较低的大豆品种在体外调节胆固醇和LDL稳态方面表现出更好的潜力。因此，食用β-伴大豆球蛋白比例较高的大豆粉可能会提高该食品成分维持肝脏胆固醇稳态和心血管功能的潜力。
