Doctoral Thesis / Dissertation from the year 2004 in the subject Business economics - Supply, Production, Logistics, Szent István University (School of Veterinary Medicine), language: English, abstract: Inhaltsangabe:Abstract:§1. High prevalence of antibodies to soy antigens was demonstrated not only in swine and poultry sera, but also in commercial products as horse-radish labelled antibodies from goats, commercial complement preparations manufactured from guinea pig sera.§2. Upon heat treatment, which is recommended for the inactivation of the anti-nutritive components of soybeans, the formation of protein fibrils may occur. This fibril formation is of amyloid character, which may render the proteins involved resistant to proteolytic digestion.§3. One or more of the components of the conglycinin preparation have chaperone activity, ie. prevents the aggregation of proteins, thus reducing digestibility.§4. A ccording to laser particle sizer test protein A containing Staphylococcus aureus cells show substantial size reduction if the protein A bound antibodies are exposed to the appropriate antigens. This size reduction may also be responsible for dermatological diseases if circulating antigens reach antibody covered bacteria in the skin and the resulting size reduction leads to local, heamatological dissemination of the disrupted bacterial colonies (atopic dermatitis).§5. Amylase and xylanase reduce the amount of antigens in soybean, thus demonstrating the antigenic role of polysaccharides and one of the possible pathways of enzyme supplementation benefits. The method used for this demonstration can also used for optimizing enzyme combinations for feeds of different composition.§6. Soy overfeeding may lead to kidney and pancreas conditions which are characteristic of the protein overdosing.§7. Circulating antibodies to soy or soy components themselves do bind complement thus compromising the non-specific immunity of the host.§8. Soy antigens and Clostridial antigens may have interactions and/or sequence homologies with immunopathological implications.§Inhaltsverzeichnis:Inhaltsverzeichnis:§Summary2§Aim of the study5§The use of soybean8§Soy proteins10§Food products containing soy components10§Pricing of soybeans11§Receipts in the food industry13§Major components of soybean meals14§Trypsin inhibitors14§Lipase inhibitor15§Soybean lectin15§Lipoxygenase16§Glycinin16§Beta-Conglycinin17§Soybean Hydrophobic Protein18§Soybean Hull Protein (Gly m 2)18§Soybean Profilin (Gly m 3)18§Soybean Vacuolar Protein (Gly m Bd 30k)18§Soybean allergen nomenclature18§Soybean allergy19§Levels of soybean allergens20§Soy lipids and phytosterols20§Soy saponins20§Phytate21§Soyatoxin21§Soy phytoestrogens21§Carbohydrates and mucilage22§Polysaccharides and intestinal viscosity23§Materials and methods24§Results28§Separation of ASE components29§Effect of enzymes on soy extracts and preparations32§Amyloid formation and chaperone activity37§Anti-soy antibodies46§Bacterial tests52§Histology62§Pancreas62§Kidneys64§Thyroid65§Small intestine66§Wingweb68§Discussion69§Rodents69§Piglets70§Calves70§Chicks71§Antibodies, immunity and immune tolerance72§Relationship of Clostridial and soy antigens75§Staphylococcus and soybean proteins77§Amyloid formation and chaperone activity77§Enzymes and feeds78§Context: quality and biological activity79§Quality control80§References82
