Trypsin inhibitor

A trypsin inhibitor (TI) is a protein and a type of serine protease inhibitor (serpin) that reduces the biological activity of trypsin by controlling the activation and catalytic reactions of proteins. Trypsin is an enzyme involved in the breakdown of many different proteins, primarily as part of digestion in humans and other animals such as monogastrics and young ruminants. When trypsin inhibitor is consumed it acts as an irreversible and competitive substrate. A trypsin inhibitor (TI) is a protein and a type of serine protease inhibitor (serpin) that reduces the biological activity of trypsin by controlling the activation and catalytic reactions of proteins. Trypsin is an enzyme involved in the breakdown of many different proteins, primarily as part of digestion in humans and other animals such as monogastrics and young ruminants. When trypsin inhibitor is consumed it acts as an irreversible and competitive substrate. It competes with proteins to bind to trypsin and therefore renders it unavailable to bind with proteins for the digestion process. As a result, protease inhibitors that interfere with digestion activity have an antinutritional effect. Therefore, trypsin inhibitor is considered an anti-nutritional factor or ANF. Additionally, trypsin inhibitor partially interferes with chymotrypsin function. Trypsinogen is an inactive form of trypsin, its inactive form ensures protein aspects of the body, such as the pancreas and muscles, are not broken down. It is formed in the pancreas and activated to trypsin with enteropeptidase Chymotrypsinogen is the inactive form of chymotrypsin and has similar functions as trypsin. The presence of trypsin inhibitor has been found to result in delayed growth as well as metabolic and digestive diseases. Additionally, pancreatic hypertrophy is a common occurrence with trypsin inhibitor consumption The presence of trypsin inhibitor in a product reduces the protein efficiency and therefore results in the consumers body not being able to efficiently and fully utilize the protein. Trypsin inhibitor is present in various foods such as soybeans, grains, cereals and various additional legumes. The main function of trypsin inhibitors in these foods is to act as a defense mechanism. By having this harmful component wild animals learn that any food that contains trypsin inhibitor is a food to avoid. Trypsin inhibitor can also be essential for biological processes within the plant. Trypsin inhibitor can also naturally occur in the pancreas of species such as the bovine. The function of this is to protect the animal from any accidental activation of trypsinogen and/or chymotrypsinogen Trypsin inhibitor is heat liable, therefore by exposing these foods to heat, the trypsin inhibitor is removed and the food subsequently becomes safe to eat. When deactivating trypsin inhibitor, products can be used to test if it has been properly treated such as the Soy Trypsin Inhibitor ELISA test.