Soy Proteinosis

Inhaltsangabe:Abstract: 
1. High prevalence of antibodies to soy antigens was demonstrated not only in swine and poultry sera, but also in commercial products as horse-radish labelled antibodies from goats, commercial complement preparations manufactured from guinea pig sera. 
2. Upon heat treatment, which is recommended for the inactivation of the anti-nutritive components of soybeans, the formation of protein fibrils may occur. This fibril formation is of amyloid character, which may render the proteins involved resistant to proteolytic digestion. 
3. One or more of the components of the conglycinin preparation have chaperone activity, ie. prevents the aggregation of proteins, thus reducing digestibility. 
4. A ccording to laser particle sizer test protein A containing Staphylococcus aureus cells show substantial size reduction if the protein A bound antibodies are exposed to the appropriate antigens. This size reduction may also be responsible for dermatological diseases if circulating antigens reach antibody covered bacteria in the skin and the resulting size reduction leads to local, heamatological dissemination of the disrupted bacterial colonies (atopic dermatitis). 
5. Amylase and xylanase reduce the amount of antigens in soybean, thus demonstrating the antigenic role of polysaccharides and one of the possible pathways of enzyme supplementation benefits. The method used for this demonstration can also used for optimizing enzyme combinations for feeds of different composition. 
6. Soy overfeeding may lead to kidney and pancreas conditions which are characteristic of the protein overdosing. 
7. Circulating antibodies to soy or soy components themselves do bind complement thus compromising the non-specific immunity of the host. 
8. Soy antigens and Clostridial antigens may have interactions and/or sequence homologies with immunopathological implications. 
 
 Inhaltsverzeichnis:Inhaltsverzeichnis: 
Summary2 
Aim of the study5 
The use of soybean8 
Soy proteins10 
Food products containing soy components10 
Pricing of soybeans11 
Receipts in the food industry13 
Major components of soybean meals14 
Trypsin inhibitors14 
Lipase inhibitor15 
Soybean lectin15 
Lipoxygenase16 
Glycinin16 
Beta-Conglycinin17 
Soybean Hydrophobic Protein18 
Soybean Hull Protein (Gly m 2)18 
Soybean Profilin (Gly m 3)18 
Soybean Vacuolar Protein (Gly m Bd 30k)18 
Soybean allergen nomenclature18 
Soybean allergy19 
Levels of soybean allergens20 
Soy lipids and […]