A comprehensive review on the presence of certain important anti-nutritional and toxic factors in food legumes has been conducted. These substances include proteolytic inhibitors, phytohemagglutinins, lathyrogens, cyanogenetic compounds, compounds causing favism, factors affecting digestibility and saponins. These factors are shown to be widely present in leguminous foods which are important constituents of the diet of a large section of the world's population, and particularly, of people in the developing countries.

Anti-nutritional and toxic factors in food legumes: a review

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Nutritional and Toxicological Significance of Enzyme Inhibitors in Foods

Effect of soaking and germination temperatures on selected nutrients and antinutrients of mungbean

In this review protein inhibitors of hydrolases occurring in plant tissues used as foods are treated, that is, proteins inhibiting digestive enzymes such as proteases (trypsin and chymotrypsin, which are discussed in more detail, elastase, pepsin, carboxypeptidases), amylases, lipases, and some other hydrolases. Topics covered are the chemistry of these inhibitors including their isolation, structure, and properties; their physiological function; their occurrence in plants and foodstuffs, with special emphasis on their inactivation during processing; their toxicology; and the uptake by human beings. In addition, analytical aspects are discussed in greater detail, and procedures for inhibitor activity determination are included.

Protein inhibitors of hydrolases in plant foodstuffs

Starch and protein digestibility of rice bean (Vigna umbellata): Effects of domestic processing and cooking methods

The trypsin inhibitor fraction from black gram was isolated by ammonium sulphate fractionation (0-75%). It exerted maximum inhibition on trypsin and to a less extent on the endopeptidases, chymotrypsin, papain, pronase and pepsin in vitro, In-vitro digestibility of the raw black gram was found to be lower than autoclaved black gram and autoclaved black gram supplemented with native black gram trypsin inhibitor. Haemagglutinating activity was absent in the black gram extract as well as in the black gram trypsin inhibitor fractions. During the last 48 h of germination there was a steep decline in trypsin inhibitory activity and an increase was observed later. Trypsin inhibitory activity was greater in the leaves than the cotyledons during the fourth, fifth and sixth days of germination.

Studies on black gram (Vigna mungo) trypsin inhibitor.

A black gram (Vigna mungo) trypsin inhibitor (BGTI) was purified to homogeneity by ammonium sulphate precipitation, DEAE-cellulose chromatography and affinity chromatography. The homogeneity of the inhibitor was identified by polyacrylamide gel electrophoresis (PAGE), SDS–PAGE, immunodiffusion and immunoelectrophoresis. The isoelectric point of BGTI was 8.32. The molecular weight of the BGTI was found to be about 12500 by both gel filtration and SDS–PAGE. One mole of the BGTI was found to contain 75 amino acid residues, and it was identified as a glycoprotein, comprising about 18.2% carbohydrate. The BGTI was an uncompetitive inhibitor, stable in the pH range 2–10 and in the temperature range 30–80°C for 30 min.

Purification, characterisation and kinetics of a trypsin inhibitor from black gram (Vigna mungo)†

To evaluate the effect of green gram trypsin inhibitor (GGTI) and raw green gram meal (RGG) the experimental animals were fed with the following diets: (i) AGG meal—control (autoclaved green gram meal), (ii) RGG meal and (iii) AGG meal + 1% GGTI. Pancreatic enlargement was observed in rats fed RGG diet and AGG + GGTI diet. Elevated levels of protease and amylase were observed in the pancreas. Intestinal contents showed no significant variation in the protease activity, but a significant variation in the amylase activity was evident. Total RNA, DNA and protein content were increased in the pancreas of group II and group III set of animals, suggesting an active proliferation of acinar cells. RNA and DNA content per unit weight of pancreas and the RNA/DNA ratio remained almost constant indicating hyperplasia. Histological studies revealed hyperplasia of the acinar cells. The results obtained have been discussed.

Effect of dietary green gram trypsin inhibitor and raw green gram meal (Phaseolus aureus Roxb) on the pancreatic activity in rats.

The effect of raw black gram and black gram trypsin inhibitory fraction on the pancreatic function of male albino mice has been evaluated. Animals were fed autoclaved black gram (Group I), raw black gram (Group II) and autoclaved black gram incorporated with black gram trypsin inhibitory fraction (Group III). Pancreatic total protease, trypsin and amylase activities were elevated significantly in Group II and III animals. Analyses of intestinal contents showed a constant level of total protease activity in all the groups, along with a significant reduction in trypsin level in Groups II and III. Increased U-14C-lysine incorporation in pancreas and an enhanced level of amylase in intestinal contents show the hyperactivity of the pancreas in Groups II and III. Pancreas weights increased in Groups II and III. Pancreatic protein/mg pancreas and RNA/DNA ratio remained constant in all three groups. It is concluded with histological studies that the black gram trypsin inhibitor increased the pancreatic activity of mice by developing the cellular hyperplasia of the pancreas.

Effect of the dietary black gram trypsin inhibitory fraction on the pancreatic activity of male albino mice.

The effect of black gram and black gram trypsin inhibitor on the protein catabolism of male albino mice has been investigated. Group I was given autoclaved black gram (control), Group II raw black gram and Group III the autoclaved black gram incorporated with 1% black gram trypsin inhibitor. Blood as well as urinary urea and creatinine were found to be elevated in Groups II and III. Increased levels of arginase, ornithine transcarbamylase and transaminases were noted in Groups II and III. The results suggested an enhanced catabolism of proteins evoked by the native black gram trypsin inhibitor.

V. Kamalakannan

Papers

Studies on black gram (Vigna mungo) trypsin inhibitor.

Purification, characterisation and kinetics of a trypsin inhibitor from black gram (Vigna mungo)†

Effect of dietary green gram trypsin inhibitor and raw green gram meal (Phaseolus aureus Roxb) on the pancreatic activity in rats.

Effect of the dietary black gram trypsin inhibitory fraction on the pancreatic activity of male albino mice.

Influence of black gram (Vigna mungo) trypsin inhibitory fraction on the hepatic protein catabolism in male albino mice.