Trypsin inhibitor activity in winged bean (Psophocarpus tetragonolobus) and the possible role of tannin

1980 ◽  
Vol 28 (3) ◽  
pp. 533-536 ◽  
Author(s):  
Benito O. De Lumen ◽  
Lourdes A. Salamat
Keyword(s):  
Trypsin Inhibitor ◽  
Winged Bean ◽  
Trypsin Inhibitor Activity ◽  
Psophocarpus Tetragonolobus ◽  
Inhibitor Activity

scholarly journals Comparative analysis of trypsin inhibitor activity in the wet and dry weight of leaves in representatives of Hedysarum L. in the foreststeppe of Western Siberia

2018 ◽  
Vol 11 ◽  
pp. 00052 ◽  
Author(s):  
Elena Zhmud ◽  
Irina Kuban ◽  
Maria Emtseva ◽  
Olga Dorogina
Keyword(s):  
Trypsin Inhibitor ◽  
Western Siberia ◽  
Dry Weight ◽  
Botanical Garden ◽  
Seasonal Development ◽  
Trypsin Inhibitor Activity ◽  
Inhibitor Activity ◽  
Genes Encoding ◽  
High Degree

The trypsin inhibitor activity (TIA) in fresh leaves in Hedysarum alpinum L., H. flavescens Regel & Schmalh. and H. theinum Krasnob. in Central Siberian Botanical Garden Siberian Branch Russian Academy Science (CSBG SB RAS, in the foreststeppe of Western Siberia) was investigated in the vegetative phase of seasonal development. Trypsin inhibitors (PR-6 proteins) play the role of immunity factors, since under various influences on plants, the genes encoding the production of this group of substances are activated. They are synthesized in different plant organs, and are necessary for plant control with biotic and abiotic stresses. TIA in the species was characterized by low (< 20 mg/g dry weight) and medium (≥ 20 mg/g dry weight) values, as we identified. It was found that the TIA values vary at a high and very high degree when determining in fresh leaves, and in the study in dry leaf flour - to medium degree. The preservation of TIA values in the species in the dried leaves is shown. On the basis of this fact, the possibility of studying TIA in these species in dried leaves is justified.

Ileal digestibility of protein and amino acids of feed peas with different trypsin inhibitor activity in pigs

2000 ◽  
Vol 80 (4) ◽  
pp. 643-652 ◽  
Author(s):  
F. Grosjean ◽  
C. Jondreville ◽  
I. Williatte-Hazouard ◽  
F. Skiba ◽  
B. Carrouée ◽  
...  
Keyword(s):  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Trypsin Inhibitor Activity ◽  
Rectal Anastomosis ◽  
Inhibitor Activity ◽  
Ileal Digestibility ◽  
Physical Chemical ◽  
Protein Amino Acids ◽  
Weight Proportion

Ileal digestibility of protein and amino acids was measured in pigs fed 13 round, tannin-free peas samples and related to the following physical, chemical and biological characteristics of these samples: thousand-seed weight, proportion of hulls, starch, fibre, crude protein, ether extract and ash contents, trypsin inhibitor activity and trypsin inhibitor activity per unit of crude protein (TIAP). Each pea sample was included in a diet containing starch, sucrose, minerals and vitamins and fed to four barrows (50 to 100 kg) fitted with an end-to-end ileo-rectal anastomosis. Standardised ileal protein and amino acid digestibilities, except for alanine of peas decreased linearly with increasing TIAP (P < 0.01) and was not affected by fiber content. For example standardized ileal digestibilities values (%) decreased by −0.1975, −0.1617, −0.2171, −0.2630, −0.2029 and −0.3536 per unit of TIAP (expressed in unit of trypsin inhibited per milligram crude protein), respectively, for crude protein and lysine, threonine, methionine, cystine and tryptophan. Key words: Peas, trypsin inhibitor activity, standardised ileal digestibilities, protein, amino acids, pig

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