Effects on Gut Structure, Function and Metabolism of Dietary Lectins The Nutritional Toxicity of the Kidney Bean Lectin

Pusztai, Á.

doi:10.1007/978-3-662-11060-7_4

Cited by 6 publications

(5 citation statements)

References 63 publications

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“…On ingestion, active phytohemagglutinin binds to microvilli of the small intestine enterocytes, which leads to extensive and severe damage to the proximal small intestine brush border of all monogastric animals studied so far (38,39). The physiological and nutritional consequences of phytohemagglutinin binding to small intestine enterocytes have been demonstrated at intestinal and systemic levels.…”

Section: Discussionmentioning

confidence: 99%

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

Carvalho

Sgarbieri

1998

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Section: Discussionmentioning

confidence: 99%

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

Carvalho

Sgarbieri

1998

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…ANF could compromise the protein digestibility by inhibiting the accessibility of the digestive enzymes to the protein or inhibiting enzyme activity (40). Trypsin inhibitors, found in field pea, peanut, wheat, lupin, and soybean, have been demonstrated to be capable of reducing the ability to bind the active site of the enzyme, while lectins may interfere with the digestion and absorption of nutrients (41). Furthermore, polyphenols have been shown to generate a complex with the digestive enzymes, inactivating them and therefore reducing the digestibility of proteins (13,42).…”

Section: Other Factors That Affect Protein Digestibilitymentioning

confidence: 99%

Current advances for in vitro protein digestibility

Santos-Sánchez,

Miralles,

Brodkorb

et al. 2024

Front. Nutr.

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Protein is an essential macronutrient in our diet, source of nitrogen and essential amino acids, but the biological utilization of dietary protein depends on its digestibility and the absorption of amino acids and peptides in the gastrointestinal tract. The methods to define the amount and the quality of protein to meet human nutritional needs, such as the Digestible Indispensable Amino Acid Score (DIAAS), require the use of animal models or human studies. These in vivo methods are the reference in protein quality evaluation, but they are expensive and long-lasting procedures with significant ethical restrictions. Therefore, the development of rapid, reproducible and in vitro digestion methods validated with in vivo data is an old demand. This review describes the challenges of the in vitro digestion methods in the evaluation of the protein nutritional quality. In addition to the technical difficulties to simulate the complex and adaptable processes of digestion and absorption, these methods are affected by similar limitations as the in vivo procedures, i.e., analytical techniques to accurately determine bioavailable amino acids and the contribution of the endogenous nitrogen. The in vitro methods used for the evaluation of protein digestibility, with special attention on those showing comparative data, are revised, emphasizing their pros and cons. The internationally harmonized digestion protocol proposed by the INFOGEST network is being adapted to evaluate protein and amino acid digestibility. The inter-laboratory reproducibility of this protocol was demonstrated for dairy products. The in vivo/in vitro comparability results obtained to date with this protocol for several plant and animal sources are promising, but it requires an extensive validation with a wider range of foods and substrates with known in vivo digestibility. These in vitro methods will probably not be applicable to all foods, and therefore, it is important to identify their limitations, not to elude their use, but to apply them within the limits, by using the appropriate standards and references, and always as a complementary tool to in vivo tests to reduce their number.

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“…Soyasaponins can induce inflammation in the distal intestine of fish [42]. Soybean lectin can interfere with the digestion and absorption of nutrients in brush border cells by binding epithelial cells in the inner wall of intestinal villi and may lead to intestinal pathological damage [43]. Trypsin inhibitors can affect protein utilization by inhibiting intestinal trypsin activity [1].…”

Section: Effects Of Fsm Replacing Plant Protein On Intestinalmentioning

confidence: 99%

Effects of Fermented Soybean Meal Substituting Plant Protein and Fish Meal on Growth, Flesh Quality, and Intestinal Microbiota of Largemouth Bass (Micropterus salmoides)

Guo,

Huang,

et al. 2023

Aquaculture Nutrition

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This study investigated the effects of replacing soybean meal (SM), corn gluten meal (CGM), and fish meal (FM) with fermented soybean meal (FSM) on growth performance, flesh quality, and intestinal microbiota of largemouth bass. In a diet with 400 g/kg FM inclusion (FSM-0), FSM was used to substitute 120 g/kg SM, 120 g/kg SM + 80 g/kg CGM, and 65 g/kg FM at the inclusion of 100 g/kg (FSM-10-SM), 200 g/kg (FSM-20), and 100 g/kg (FSM-10-FM), respectively. Then, largemouth bass weighing 225.7 ± 2.6 g was fed the four diets for 60 days. The WG of FSM-20 group was increased by 11.8% ( P < 0.05 ), while FSM-10-SM and FSM-10-FM groups did not differ significantly from FSM-0 group in growth performance. Compared with the FSM-0 group, the flesh hardness, shear force, total collagen, hot soluble collagen, and total free amino acid contents of FSM-20 group were significantly increased, and FSM-10-SM group also presented higher flesh hardness and shear force. The flesh superoxide dismutase (SOD) and total antioxidant capacity (TAOC) activities in FSM-20 and FSM-10-FM groups and glutathione peroxidase (GSH-Px) activity in FSM-10-FM group were increased ( P < 0.05 ), while the lactic acid content in FSM-20 group was decreased, when compared to FSM-0 group ( P < 0.05 ). In serum biochemical indexes, the glucose, total protein, cholesterol and malondialdehyde contents in the three FSM groups, and the triglyceride content in FSM-10-SM and FSM-20 groups were significantly lower than those of FSM-0 group ( P < 0.05 ). In intestinal histology, the intestinal villus width, muscle thickness in FSM-10-SM group and intestinal villus width in FSM-20 group were significantly higher than those of FSM-0 group. In intestinal microbiota, the three FSM groups showed higher abundance of Firmicutes and lower abundance of Proteobacteria than FSM-0 group. In summary, the replacement of 120 g/kg SM or 65 g/kg FM with 100 g/kg FSM (FSM-10-SM and FSM-10-FM groups) did not exhibit significant effect on growth performance, but partially improved the flesh quality of largemouth bass. The substitution of 120 g/kg SM + 80 g/kg CGM with 200 g/kg FSM (FSM-20 group) significantly improved weight gain and flesh quality of largemouth bass.

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Effects on Gut Structure, Function and Metabolism of Dietary Lectins The Nutritional Toxicity of the Kidney Bean Lectin

Cited by 6 publications

References 63 publications

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

Relative Importance of Phytohemagglutinin (Lectin) and Trypsin-Chymotrypsin Inhibitor on Bean (Phaseolus vulgaris L) Protein Absorption and Utilization by the Rat.

Current advances for in vitro protein digestibility

Effects of Fermented Soybean Meal Substituting Plant Protein and Fish Meal on Growth, Flesh Quality, and Intestinal Microbiota of Largemouth Bass (Micropterus salmoides)

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