- 著者
-
MAEBUCHI Motohiro
SAMOTO Masahiko
KOHNO Mitsutaka
ITO Rie
KOIKEDA Takashi
HIROTSUKA Motohiko
NAKABOU Yukihiro
- 出版者
- 公益社団法人 日本食品科学工学会
- 雑誌
- Food science and technology research (ISSN:13446606)
- 巻号頁・発行日
- vol.13, no.1, pp.45-53, 2007-02-01
- 参考文献数
- 34
- 被引用文献数
-
5
52
In this study, we compared the intestinal absorption from different sources with the same amino acid composition (protein, peptide, and amino acid mixture) by measuring changes in serum concentrations of various amino acids. Peptides used in this study were prepared by enzymatic digestion of 11S globulin (a major component of soy protein). Twelve normal male adults were asked to drink beverages containing 12.5g of the test sample, representing 5% suspension of each of the following three different preparations : 11S globulin, 11S peptide, and an amino acid mixture of equivalent composition. Venous blood samples were collected from 0 to 180min to measure free amino acid concentrations. The early slope of serum concentrations and values of area under the curves for each amino acid calculated from changes in serum amino acid concentrations were significantly greater for 11S peptide than for either 11S globulin or the amino acid mixture. This trend was especially remarkable for branched-chain amino acids and aromatic amino acids. Our results suggest that the ingestion of hydrolyzed soy protein results in faster and more efficient absorption than the consumption of protein or amino acid mixtures in healthy adult men.