Studien

Fermentation Promoter Effects of Soy Oligopeptides
Yi Wei Xue China National Research Institute of food and & Fermentation Industry; 100027 Beijing

Abstract:To study the fermentation promoter effects of soy oligopeptides, three kinds of fermented milks were prepared. First sample contained milk and 0.5 % of soy oligopeptides; second sample contained milk and 0.5 % of stachyose ( a oligosaccharidase ); the last one only contained milk. Three kinds of sample medium above mentioned were fermented with a probiotics mixture of Lactobacillus bulgaricus, L.acidophilus and bifidobacterium at 37° C. Acidity changes of all samples were determinated regularly during incubation. The acidity of fermented milk was plotted against the incubation time. The results showed the acidity of yoghurt sample containing soy oligopeptides increased more rapidly than the samples containing oligosaccharids and containing no any prebiotics. The soy oligopeptides had the effect of proliferation of lactic acid bacteria such as Lactobacillus bulgaricus, L.acidophilus and bifidobacterium aricus in the yoghurt and stimulated the growth of probiotics.
Antioxidant Activity of Soy oligopeptides
Cai Mu Yi China Research Institute of Food and Fermentation Industry; 100027 Beijing

Abstract:A study on antioxidant activity of soy oligopeptides was carried out with DPPH method. DPPH is a stable free radical in organic solvent, and is purple, the solution has maximum absorbency at 517nm. When antioxidant is added, the absorbency of the solution at 517 nm is weaker, whereby the absorbency of various concentration of sample can be determinated and their inhibition rates on DPPH can be calculated. To compare the antioxidant activity of soy oligopeptides with TBHQ, a serial dilution of TBHQ was used as standard. The antioxidant activities of soy oligopeptides and TBHQ is showed in term of the inhibition rate. The inhibition rates on DHHP of TBHQ were plated against the log of concentrations to estimate the antioxidant activity of TBHQ. The research results showed that antioxidant activity of soy oligopeptides at concentration of IC50=4.5×10-3 g / ml was compared with the activity of TBHQ at concentration of 7.7×10-6 g / ml (IC50) namely 584µg soy oligopeptides is compared with that of 1µg TBHQ, TBHQ is one of current potent arti- ficial antioxidants, hence the soy oligopeptides is a effective antioxidant. Meanwhile, soy oligopeptides showed synergistic effect with nonpeptidic antioxidants
Blood Lipid Lowing Effects of Soy Oligopeptides
Yan Xi Cheng Chinese Academy of Preventive Medicine Institute of Nutrition and Food Safty; 100021 Beijing

Abstract: In order to evalue the blood lipid lowing by soy polypeptides, the Wister rats were divided into four groups: control group, low dosage group, medium dosage group and high dosage group. According to 0.125g/kg BW that is recommended to person every day usage, the amount of tested substance that were given to mice is equal to 5, 10 and 20 folds of dosage. The dosage for every group respectively was 0.00 g/kg BW for control group; 0.265 g/kg BW for low dosage group; 1.250 g/kg BW for medius dosage group; 2.500 g/kg BW for high dosage group. After 30days meals adaption, the serum TC, TG and LDL in Wister rats were determinated. Conclusion: The mice gavaged by high dosage of soy oligopeptides for 30 days, the serum TC, TG and LDL levels in Wister rats were decreased. According to «The procedure of function evaluation of healthy foods », soy oligopeptides has blood lipid lowing effects.
Antihypertensive effect of soybean oligopeptides
Cardiovascular Disease Institute of Beijing University; Tang Jian

Abstract: The Hypertensive rats (SHR, 9 male rats and 21 female rats were purchased from Beijing Fuwai Hospital ) were divided into three groups. First group was given in a high dose of soybeanpeptides (1200 mg/kg/day); second group was given in a low dose of soybean oligopeptides (600 mg/kg/day) and third group was in a zero dose as control. The sample was consists of drink water, milk powder and soybean oligopeptides; while control sample was only consist of drink water and milk. All samples had been given in oral administration. Systolic blood pressure (SBP) was measured by the tail pressure & cardiotachometer (from Zhong-Ri Friendship Hospital, Beijing). The soybean oligopeptides showed potent antihypertensive effect in male SHR rats. The soybean oligopeptides showed potent antihypertensive effect in male SHR rats (1.2g / kg of body weight / day) from third day after administration. The soybean oligopeptides also showed a potent antihypertensive effect in female SHR rats. At seventh day after administration, the antihypertensive effect reached a peak value, which dropped soon afterwards. Meanwhile, the high dose group showed more stable antihypertensive effect than low dose one. However, in the control groups, no changes in SBP occurred during oral administration. Conclusion: High dose group (1200 mg/kg/day soy peptides) can decrease blood pressure of SHR earlier, and can keep balance state for longer time. Soy peptides are potent antihypertensive food.
Immunoloregulation Effects of Soy Polypeptides Powder
Nutrition and Health Food Evaluation Center of Peking University; Liu Yi; October 9, 2003

Abstract: In order to evalue the immunoloregulation effects of soy poly-peptides, mice were divided into four groups: control group, low dosage group, medium dosage group and high dosage group. All mice were gavaged with 0.10 ml/10 g bw once a day. So the amount of tested substance that were given to mice is equal to 5, 10 and 20 folds of dosage that is recommended to person every day usage(10 g/day). Conclusion: The mice gavaged by “Soybean olgopeptides powder” for 30 days. The result of examination indicated: “ Soybean oligopeptides enhanced the delayed type hypersensitivity and ConA stimulating proliferation of mice. The product also could promote the cellular immunity of mice. The product also could stimulate the phagocytic ability of macrophage and enhance the killing activity of NK cell. It has no effect on humoral immunity. According to the procedure of function evaluation of healthy foods, we draw the conclusion that “Soybean oligopeptides powder” has immunoloregulation effects.
The Effects of Soybean Hydrolyzed Peptides Supplementation on Function of Long Runner
Wang Qirong, Li Sufan, Yang Zeyi, Zhou Lili, Gao Hong, Xu Baohua, Fang Zilong National Research Institute of Sports Medicine, 100027, Beijing

Abstract: During the course of much quantity of exercise, in our organism the composition of protein is restrained, and at the same time decomposition of skeleton muscle protein, oxide of amino acid and xenobiosis of glucose all enhanced. This will result in increased protein usage and reduction of energetic supersession matter and effect operational ability of the long runner. In order to keep and increase the operational ability of the long runner, strength power of muscle and eliminate fatigue, it is necessary to replenish protein after exercise. This can make up the consumption of protein and avoid negative balance of skeletal muscle protein. We had been thinking that protein was absorbed in the form of amino acid after being hydrolysed by various protease in the small intestine. But the research in recent year indicates that the protein is absorbed mainly in small molecule is absorbed but not in the form of amino acid completely. The polypeptides of small molecule are absorbed more easily than protein or amino acid. And the absorptivity in the intestines is high, so it can recover and strength physical ability rapidly. In this research, soybean protein of molecular weight 20-350 thousand Dalton was hydrolyzed to oligopeptides of small molecule with special protease. We developed a kind of multifunctional powder food. It composed of soybean oligopeptides, milk power, calcium, iron and other kinds of mineral substance and vitamins. Animal test and community trial showed that it had higher nutritional value, antioxidant activity, anti-fatigue effect, immune enhancement, and so on.
The Effects of Using Soybean Hydrolyzed Peptides on Muscle Metabolism of Weightlifters during the Intensive Training Period
Zhou Lili, Yang Zeyi, LiSufan, Gao Hong, Xu Baohua National Research Institute of Sports Medicine, 100027, Beijing Gong Shuli, Wen Jian, Wu yimin Chinese National Research Institute of Food and Fermentation Industries, 100027, Beijing Zhou Yue, Li Yang Beijing University of Sports, 100084, Beijing

Abstract: In order to probe into the effect of using soybean hydrolyzed peptides on muscle metabolism, 8 male weightlifters were divided into 3 group which took soybean hydrolyzed peptides, carbon\hydrate or placebo alternatively during the three weeks of intensive training. The serum urea, creatine kinase (CK) and the EMG of erector spinae and vastus lateralis of deep squat and stand with 80% maximum load was measured. The supplementation of soybean hydrolyzed peptides may reduce the serum CK. It suggested that soybean hydrolyzed peptides can help repair the injured skeletal muscles and protect the integrity of cellular membranes to avoid intracellular CK giving away. From the EMG measurements showed that soybean hydrolyzed peptides supplements can improve the mobilization and work output of skeletal muscles and remove the exercise-induced fatigue.
Effects of isolated soy protein and soy oligopeptides supplementation on nitrogen metabolism in rats
Li Shicheng, Yang Zeyi National Research Institute of Sport Medicine, Beijing; February 2004

Abstract: The objective of this research is to investigate the effects of isolate soy protein and soy oligopeptides supplementation on nitrogen metabolism in rats, and illustrates the characteristics of absorption on soy active peptides supplementation in small intestinal. Methods 30 male SD rats were randomly divided into three groups: water control group, isolate soy protein group, soy oligopeptides group. After one-week meals adaption, metabolic test had been done. Results: Compared with the water control group, the value of nitrogen balance increased 641.03%, the nitrogen retention rate increased 591.42%, the net nitrogen utilization increased 553.11% and the apparent digestibility increased 51.80%, after isolated soy protein supplementation. Compared with the isolated soy protein, the value of nitrogen balance increased 56.75%, then net nitrogen utilization increased 56.36% and the apparent digestibility increased 12.94%, after soy oligopeptides supplementation. Conclusion: Compared with the isolated soy protein supplementation, the value of nitrogen balance, the nitrogen retention rate, the net nitrogen utilization and the apparent digestibility increased obviously, after soy oligopeptides supplementation.
Study on Molecular Weight and Digestion In vitro of Soy Oligopeptides
Tang Guo Rong Dai Hong Mei Academy of Military Medical Science

Abstract: A lot of literatures on modern metabolic test revealed that protein absorption can occur as peptides as well as amino acids, indeed absorption as short-chain peptides (mainly, di- and tripeptides) is more efficient method of amino acid absorption compared with an equivalent amount of free amino acids. Antigenicity lowing of short-chain peptides do not cause allergic reactions in children with cow’s milk allergy. The osmotic pressure of shortchain peptides is lower than free amino acids, hence they don’t result in dysentery; however, short-chain peptides have good organoleptic characteristics. To study the molecular weight contribution of soy oligopeptides and its stability in gastrointestinal tract, we determined the molecular weight contribution of soy oligopeptides and did digestion test in-vitro. The result showed that the molecular weight contribution of soy oligopeptides produced by China ZS Duqing Biotech Co., Ltd is bellow 1000 Dalton, MWC for most of them are 245-700 Dalton, Namely composed of short-chain peptides (2-6 amino acids). The soy oligopeptides be not digested after pepsins process, but 90% of them be not digested after trypsin process. This suggested that most of nitrogen is absorbed directly in peptide form. Conclusion: The bioactivities of soy oligopeptides will not change when take them as functional ingredient for healthy food.

Quelle:
Scientific References on Bioactivities & Healthy Functions of Soy Oligopeptides
China National Research Institute of Food & Fermentation