The Biochemical and Functional Food Properties of the Bowman-Birk Inhibitor
Title:
The Biochemical and Functional Food Properties of the Bowman-Birk Inhibitor
Author:
Losso, Jack N.
Appeared in:
CRC critical reviews in food science and nutrition
Paging:
Volume 48 (2008) nr. 1 pages 94-118
Year:
2008-01
Contents:
The Bowman-Birk inhibitor (BBI) is a small water-soluble protein present in soybean and almost all monocotyledonous and dicotyledonous seeds. The molecular size of BBI ranges from 1,513 Da to about 20,000 Da. BBI is to seeds what α1-antitrypsin is to humans. Soy-based food products rich in BBI include soybean grits, soymilk, oilcake, soybean isolate, and soybean protein concentrate. BBI is stable within the pH range encountered in most foods, can withstand boiling water temperature for 10 min, resistant to the pH range and proteolytic enzymes of the gastrointestinal tract, bioavailable, and not allergenic. BBI reduces the proteolytic activities of trypsin, chymotrypsin, elastase, cathepsin G, and chymase, serine protease-dependent matrix metalloproteinases, urokinase protein activator, mitogen activated protein kinase, and PI3 kinase, and upregulates connexin 43 (Cx43) expression. Several studies have demonstrated the efficacy of BBI against tumor cells in vitro, animal models, and human phase IIa clinical trials. FDA considers BBI as a drug. FDA also approves labels claiming that consumption of at least 3 to 4 oz of tofu or 8 oz of soymilk or soy protein may reduce the risk of coronary heart disease and breast cancer. This review highlights the biochemical and functional food properties of the Bowman-Birk inhibitor.
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