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Pancreatic digestive hydrolase activities in growing rats fed alternately on raw and heated soya-bean flour

Published online by Cambridge University Press:  09 March 2007

Fatima Khalifa ,
Josiane Prost ,
Jacques Belleville  and
Louis Sarda
Fatima Khalifa
Affiliation:
Université de Bourgogne, Unité de Nutrition Cellulaire et Métabolique, Faculté des Sciences Mirande, B.P. 138, 21004 Dijon cedex, France
Josiane Prost
Affiliation:
Université de Bourgogne, Unité de Nutrition Cellulaire et Métabolique, Faculté des Sciences Mirande, B.P. 138, 21004 Dijon cedex, France
Jacques Belleville
Affiliation:
Université de Bourgogne, Unité de Nutrition Cellulaire et Métabolique, Faculté des Sciences Mirande, B.P. 138, 21004 Dijon cedex, France
Louis Sarda
Affiliation:
Université de Provence, Laboratoire de Biochimie, Faculté des Sciences St Charles, Place Victor Hugo, 13331 Marseille cedex 3, France
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Abstract

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The time-course effects of two diets containing raw (RSF) or heated (HSF) soya-bean flour on the digestive enzyme levels in the pancreas and in pancreatic juice were investigated in growing rats fed, alternately, on RSF or HSF diets for two 4-week periods. These values were compared with those obtained in a control group fed on a casein diet. RSF and HSF diets lowered N balance (84.8 (SE 0.9), 82.6 (SE 0.8) and 79.9 (SE 0.8) % with control, HSF and RSF diets respectively, at the third week). However, they increased protease activities compared with the control diet (3-fold for trypsin (EC 3.4.21.4) and chymotrypsin (EC 3.4.21.1) activities in pancreas contents and outputs with the RSF diet; 2-fold for trypsin in pancreas contents and outputs and by 60% for chymotrypsin contents with the HSF diet). The poorer nutritional N utilization might be attributable to soya-bean flour heat-stable (lectins) and heat-labile components (trypsin inhibitors). The decrease in lipid apparent digestibilities in RSF and HSF diets (97.0 (SE 0.8), 91.1 (SE 09) and 90.4 (SE 0.7) % with control, RSF and HSF diets at the seventh week) were correlated with a diminution in apparent lipase (EC 3,1.1.3; measured without addition of exogenous colipase), potential lipase (measured with addition of saturated amounts of exogenous colipase) and colipase activities. Compared with control values, gains in potential and apparent lipase outputs were diminished by nearly 40% and gain in colipase outputs by 60% with RSF and HSF diets. These results show clearly that heated or raw soya-bean flours have a significant inhibitory effect on lipase digestive enzyme activities in the pancreas and in its secretion, which might explain impaired lipid digestibility.

Keywords

Soya-bean flourPancreasLipasePhospholipase A2
Type
Effect of soya bean on digestive enzymes
Information
British Journal of Nutrition , Volume 72 , Issue 4 , October 1994 , pp. 533 - 544
Copyright
Copyright © The Nutrition Society 1994

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