Gebäude 21, 1. OG
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Proteinase inhibitors are very common in vegetable and animalcells. Besides being involved in many physiological processes, it isassumed that they can act as anticarcinogens.In this study there are 14vegetable and 7 animal foodstuffs as well as two foodstuffs for laboratoryanimals are examined concerning their content of two proteinase inhibitors:the Trypsin and the Cathepsin D inhibitor.These two inhibitors aredetermined with two different colorimetric methods. The Trypsin and theCathepsin D inhibitor are found in some of the examined vegetable andanimalfoodstuffs.The highest amount is found in chicken egg white (480,25TUI/mg), in chicken egg yolk (33,01TUI/mg) and in Sojamin 90 (54,32TUI/mg).The proved contents of Trypsin inhibitors m the followingfoodstuffs: coarse ground soybeans, barley, wheat, maizestarch, wheatenbran, wheaten flour, dried skim milk and casein vary between0,21 - 2,42TUI/mg.The Trypsin inhibitors are not found in yeast feed, green pellets,flaked oats, maize, Sojapan/Nurupan, fishmeal, meat- and greavemeal andmeathydrolisate and also in the examined foodstuffs for laboratory animalsfrom altromin and from sniff. Cathepsin D inhibitors are found in moderateamount in a wider range of foodstuffs as the Trypsininhibitors. Foodstuffswith higher amounts are: flaked oats (10,61 CUI/mg), green pellets 10,61CUI/mg, chicken egg yolk (21,34 CUI/mg) and chicken egg white (13,27CUI/mg). The Cathepsin Dinhibitor content found in the other foodstuffs(yeast feed, barley, potatoes, maizestarch, Sojamin90, coarse-groundsoybeans, Sojapan/Nurupan, wheat, wheaten bran, wheatenflour.meathydrolisate, casein and fishmeal) varies between 1,27 - 2,30CUI/mg.The Cathepsin D inhibitors are not found in maize, dried skim milkand meat- and greavemeal and also in the examined foodstuffs for laboratoryanimals from altromin and from sniff. Autoclavation destroyes the Trypsininhibitor activity otaly, whereas exposure to gamma radiationreduces theactivity of the Trypsin inhibitor by 8,07 % in chicken egg white, by 28,53% in chickenegg yolk and by 54,52 % in Sojamin 90.After exposure toradiation of a gamma emitter and after autoclavation the activity ofCathepsin Dinhibitor can not be determined any more. A relation between thecrude protein content and the inhibitor content of the examined foodstuffscan not be proved. For studies on the relationship between carcinogenesisand proteinase inhibitors a diet with high amounts of Trypsin and CathepsinD inhibitor could be produced with chicken egg white, chicken egg yolk,Sojamin 90, green pellets and flaked oats.