Protein Proteinase Inhibitor from Eggplant Exocarps

Abstract

The widespread distribution of a number of proteinase inhibitors have been proved in plants, animals and certain microorganisms. The digestion and absorption of food are influenced negatively by these inhibitors which are considered to be toxic constituents in food. Especially in legumes, a lot of proteinase inhibitors have been studied but the studies on inhibitors contained in vegetables are very few. In our laboratory, a very strong trypsin inhibitor was purified from eggplant exocarp.