Abstract
The influence of lectins isolated from pea and soyabean seeds on performance and pancreatic enzyme activity in rats
Highlights
Legume seeds, including soyabean, contain enzyme inhibitors, allergens, lectins and other naturally occurring substances that may influence diet intake, digestibility, absorption and metabolic processes in animals and humans
The highest haemagglutination activity was observed in agglutination of type AB blood, 50% lower activity was recorded with type A and 0 blood, whereas the lowest activity was with type B blood (Table 2)
1 the result are the lowest concentration of lectin, which showed agglutination
Summary
Legume seeds, including soyabean, contain enzyme inhibitors, allergens, lectins and other naturally occurring substances that may influence diet intake, digestibility, absorption and metabolic processes in animals and humans. Since some lectins are resistant to digestion, they remain in the digestive tract in the active form for a considerable time. Dietary lectins can interact with nutrients, enzymes, and microflora in the digestive tract and with epithelial cells and can affect metabolic processes upon absorption (Pusztai and Bardocz, 1999). The content of pea lectin in raw pea seeds ranges from 0.1 to mg/g; Polish pea cultivars contain between 0.27 and 0.75 mg/g (Gelencsér et al, 2000)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
