Han Xiao, Sun Yu, Huangfu Bingxin, He Xiaoyun, Huang Kunlun
Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Lanzhou Anning District Bureau of Statistics, Gansu 730070, China.
Food Chem X. 2023 May 27;18:100726. doi: 10.1016/j.fochx.2023.100726. eCollection 2023 Jun 30.
Soybean agglutinin (SBA) is a heat-sensitive anti-nutritional factor (ANF). It affects nutrient absorption and causes organism poisoning. This study explored the SBA passivation ability and mechanism by ultra-high pressure (HHP), a non-thermal food processing technology. The results indicated that more than 500 MPa HHP treatment reduced the SBA activity by destroying its secondary and tertiary structures. Also, the cell and animal experiments showed that HHP treatment reduced the cytotoxicity of SBA, improved the mice's body weight, and alleviated liver, kidney, and digestive tract damage . These results demonstrated that HHP had a high passivation efficiency against the SBA, thereby HHP promoting the safety of soybean products. This study provided supporting evidence for ultra-high-pressure treatment applications in soybean processing.
大豆凝集素（SBA）是一种热敏性抗营养因子（ANF）。它会影响营养物质的吸收并导致生物体中毒。本研究通过非热食品加工技术超高压（HHP）探究了SBA的钝化能力及机制。结果表明，超过500MPa的HHP处理通过破坏SBA的二级和三级结构降低了其活性。此外，细胞和动物实验表明，HHP处理降低了SBA的细胞毒性，提高了小鼠体重，并减轻了肝脏、肾脏和消化道损伤。这些结果表明，HHP对SBA具有较高的钝化效率，从而提高了大豆制品的安全性。本研究为超高压处理在大豆加工中的应用提供了支持性证据。
