Raw soya-bean flour increases cholecystokinin release in man

Area of Science:

• Gastroenterology
• Human Physiology
• Nutritional Science

Background:

• Soybean flour contains trypsin inhibitors, which can affect digestive enzyme activity.
• Cholecystokinin (CCK) is a key hormone regulating digestion and satiety.
• The impact of raw soybean flour on CCK release in humans is not well understood.

Purpose of the Study:

• To investigate the effect of raw soybean flour ingestion on cholecystokinin (CCK) release in healthy human volunteers.
• To compare the CCK response to raw soybean flour versus heat-treated soybean flour.

Main Methods:

• Eleven healthy volunteers participated in a controlled study.
• Participants consumed two mixed meals: one containing raw soybean flour and another with heat-treated soybean flour.
• Plasma CCK levels were measured using a bioassay involving rat pancreatic acini and amylase release.

Main Results:

• Raw soybean flour significantly increased peak plasma CCK levels (16.8 pmol/l) compared to heat-treated flour (4.9 pmol/l).
• The heat-treated flour had substantially lower trypsin inhibitory activity (3 mg/g) than raw flour (34 mg/g).
• The difference in CCK response between the two flours was statistically significant (P < 0.05).

Conclusions:

• Oral ingestion of raw soybean flour stimulates cholecystokinin (CCK) release in humans.
• Heat treatment, by reducing trypsin inhibitor content, diminishes the CCK-releasing effect of soybean flour.
• These findings highlight the importance of food processing on the physiological effects of soybean consumption.