02420naa a2200169 a 450000100080000000500110000800800410001910000240006024501200008426000090020430000160021349000370022950001800026652015380044670000200198477302460200414667782007-07-27       2004    bl uuuu     u00u1 u    #d1 aMANDARINO, J. M. G.  aQuantification of Kunitz soybean trypsin inhibitor (KSTI) in brazilian soybean cultivars developed by Embrapa Soja.  c2004  ap. 139-140.  a(Embrapa Soja. Documentos, 228).  aEditado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.  aFor the last fifty years the protease inhibitors, which are also found in potatoes, eggs, and many cereals were considered antinutrients that interferes with the digestion of dietary protein. They were the responsible for the poor growth of animals fed with raw or unprocessed soybeans. However in the end of the 80's, the protease inhibitors turned to be considered as anticancer agents. Since these early studies many scientists have investigated protease inhibitors and found that, in laboratory experiments, they inhibited cancers of breast, skin, bladder, colon, lung, pancreas, mouth and esophagus. Protease inhibitors prevent the activation of the specific genes that cause cancer and also protect against the damaging effects of radiation and free radicals, which can attack DNA. Much of the protease inhibitor in soybeans is destroyed when the beans are heated to produce commercial soyfoods. Therefore, although much of the protease inhibitor is destroyed in the soybean foods we eat, there may be enough to help lower cancer risk. In this study Kunitz soybean trypsin inhibitor (KSTI) was quantified using the methodology of KAKADE et al. (1973) modified by HAMERSTRAND et al. (1981) in thirteen Brazilian soybean cultivars (BRS 155, BRS 156, BRS 183, BRS 184, BRS 185, BRS 212, BRS 213, BRS 214, BRS 215, BRS 216, BRS 230, BRS 231, BRS 233) developed by the breeding program of Embrapa Soja. The KSTI amount found in the defatted flour obtained from the raw beans ranged from 10.65 mg/g (BRS 155) to 27.23 mg/g (BRS 213).1 aBOLOTARI, M. T.  tIn: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004.