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Peer-reviewedCC BYnpj Science of Food

High-temperature-treated soy protein isolate reduces amino acid availability and alters social novelty in mice

  • Tomoko T. Asai1
  • Takayo Mannari-Sasagawa1
  • Yuichi Yabe2
  • Mami Yamada1
  • Hitoshi Takamura1
  • Noriko Horii-Hayashi3
  • Satoshi Mochizuki4
  • Mayumi Nishi3
  • Kenji Sato5
5 affiliations
  1. 1Department of Food Science and Nutrition, Faculty of Human Life and Environment, Nara Women’s University
  2. 2Department of Food Sciences and Nutritional Health, Kyoto Prefectural University
  3. 3Department of Anatomy and Cell Biology, Nara Medical University
  4. 4Faculty of Education, Oita University
  5. 5Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
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Abstract

High-temperature (HT) treatments above 100 °C are important in food processing; however, their effects on the nutritional value of moist heat-treated proteins are less understood. Therefore, this study examined the impact of HT at 121 °C on soy protein isolate (SPI) in water. After 20 min of HT treatment, most amino acid levels in SPI decreased significantly, despite minimal nitrogen loss. HT also increased insoluble protein and larger soluble peptides after in vitro digestion. Mice administered HT-treated SPI showed lower serum levels of free amino acids, thereby reducing bioavailability. Long-term feeding with a 20% protein diet based on HT-treated SPI impaired social novelty recognition and decreased peripheral serotonin levels, while anxiety-like behavior, object close-range exploration, sociability, and serum tryptophan (Trp) remained unaffected. These findings indicate that HT treatment not only reduces the nutritional value of SPI but may also generate Maillard-type compounds or modified peptides that interfere with Trp metabolism and social behavior.

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Cite

BibTeXRIS
BibTeX
@article{asai2026hightemperaturetreated,
  title = {{High-temperature-treated soy protein isolate reduces amino acid availability and alters social novelty in mice}},
  author = {Tomoko T. Asai and Takayo Mannari-Sasagawa and Yuichi Yabe and Mami Yamada and Hitoshi Takamura and Noriko Horii-Hayashi and Satoshi Mochizuki and Mayumi Nishi and Kenji Sato},
  journal = {npj Science of Food},
  year = {2026},
  month = sep,
  doi = {10.1038/s41538-026-01091-0},
  url = {https://doi.org/10.1038/s41538-026-01091-0},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - High-temperature-treated soy protein isolate reduces amino acid availability and alters social novelty in mice
AU  - Tomoko T. Asai
AU  - Takayo Mannari-Sasagawa
AU  - Yuichi Yabe
AU  - Mami Yamada
AU  - Hitoshi Takamura
AU  - Noriko Horii-Hayashi
AU  - Satoshi Mochizuki
AU  - Mayumi Nishi
AU  - Kenji Sato
PY  - 2026
DA  - 2026/09/01
JO  - npj Science of Food
DO  - 10.1038/s41538-026-01091-0
UR  - https://doi.org/10.1038/s41538-026-01091-0
AB  - High-temperature (HT) treatments above 100 °C are important in food processing; however, their effects on the nutritional value of moist heat-treated proteins are less understood. Therefore, this study examined the impact of HT at 121 °C on soy protein isolate (SPI) in water. After 20 min of HT treatment, most amino acid levels in SPI decreased significantly, despite minimal nitrogen loss. HT also increased insoluble protein and larger soluble peptides after in vitro digestion. Mice administered HT-treated SPI showed lower serum levels of free amino acids, thereby reducing bioavailability. Long-term feeding with a 20% protein diet based on HT-treated SPI impaired social novelty recognition and decreased peripheral serotonin levels, while anxiety-like behavior, object close-range exploration, sociability, and serum tryptophan (Trp) remained unaffected. These findings indicate that HT treatment not only reduces the nutritional value of SPI but may also generate Maillard-type compounds or modified peptides that interfere with Trp metabolism and social behavior.
SN  - 2396-8370
ER  -