Skip to main content
SpringerLink
Log in

Lectins, trypsin and α-amylase inhibitors in dietary supplements containing Phaseolus vulgaris

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Some dietary supplements used to control overweight are based on protein concentrates from Phaseolus vulgaris, or kidney bean, known to contain high levels of α-amylase inhibitor, which may reduce the adsorption and prevent the digestion of carbohydrates. These concentrates of kidney bean also contain significant levels of antinutritional factors such as lectins and trypsin inhibitors. In recent years the concentrates of kidney bean have been processed to inactivate lectins and trypsin-inhibitor activity while preserving substantial α-amylase inhibitor activity. The aim of this study was to investigate and to compare the activity of the α-amylase inhibitor in some commercial supplements, and to determine the levels of residual lectins and trypsin inhibitors. The results show that the technological treatment used to reduce the levels of lectins and trypsin inhibitors partially decreases the activity of the amylase inhibitor. This study suggests the need for better standardization of the technological treatment of protein concentrates to ensure both the efficacy and safety of these dietary supplements.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. World Health Organization (WHO) (1998) Report of a WHO consultation on obesity. Geneva. Switzerland

  2. Pittler MH, Ernst E (2004) Am J Clin Nutr 79:529–536

    CAS  Google Scholar 

  3. Dwyer JT, Allison DB, Coates PM (2005) J Am Diet Assoc 105(5, Suppl 1):S80–S86

    Article  CAS  Google Scholar 

  4. Bo-Linn GW, Santa Ana CA, Morawsky SG, Fortran JS (1982) N Eng J Med 307:1413–1416

    Article  CAS  Google Scholar 

  5. Garrow JS, Scott PF, Hells S, Nair KS, Halliday D (1983) Lancet 1:60–61

    Article  CAS  Google Scholar 

  6. Udani J, Hardy M, Madsen DC (2004) Altern Med Rev 9:63–69

    Google Scholar 

  7. Marshall JJ, Lauda CM (1975) J Biol Chem 254:8030–8037

    Google Scholar 

  8. Sawada S, Takeda Y, Tashiro M (2002) J Prot Chem 21:9–17

    Article  CAS  Google Scholar 

  9. Santimone M, Koukiekolo R, Moreau Y, Le Berre V, Rougé P, Marchis-Mouren G, Desseaux V (2004) Biochim Biophys Acta 1696:181–190

    CAS  Google Scholar 

  10. Layer P, Carlson GL, DiMagno E (1985) Gastroenterology 88:1895–1902

    CAS  Google Scholar 

  11. Boivin M, Zinsmeister A, Go V, DiMagno E (1987) Mayo Clin Proc 62:249–255

    CAS  Google Scholar 

  12. Liener IE, Donatucci DA, Tarcza JC (1984) Am J Clin Nutr 39:196–200

    CAS  Google Scholar 

  13. Herzing KH, Bardocz S, Grant G, Nustede R, Folsch UR, Pusztai A (1997) Gut 41:333–338

    Article  Google Scholar 

  14. Kelsall A, FitzGerald AJ, Howard CV, Evans RC, Singh R, Rhodes JM, Goodlad RA (2002) Int J Exp Pathol 83:203–208

    Article  CAS  Google Scholar 

  15. Reynoso-Camacho R, Gonzales de Meja E, Loarca-Pina G (2003) Food Chem Toxicol 41:21–27

    Article  CAS  Google Scholar 

  16. Friedman M, Brandon DL (2001) J Agric Food Chem 49:1069–1086

    Article  CAS  Google Scholar 

  17. Lajolo FM, Genovese MI (2002) J Agric Food Chem 50:6592–6598

    Article  CAS  Google Scholar 

  18. Rodhouse JC, Haugh CA, Roberts D, Gilbert RJ (1990) Epidemiol Infect 105:485–491

    Article  CAS  Google Scholar 

  19. Boniglia C, Fedele E, Sanzini E (2003) J Food Sci 68:1283–1286

    Article  CAS  Google Scholar 

  20. Kakade ML, Simons N, Liener IE (1969) Cereal Chem 46:518–26

    CAS  Google Scholar 

  21. Iguti AM, Layolo FM (1991) J Agric Food Chem 39:2131–2136

    Article  CAS  Google Scholar 

  22. Dionex Corp (2005) Product manual—gold and silver disposable electrodes. Document no. 0655040-02, p 14

  23. Liener IE, Donatucci DA, Tarcza JC (1984) Am J Clin Nutr 39:196–200

    CAS  Google Scholar 

  24. Umoren J, Kies C (1992) Plant Foods Hum Nutr 42:135–142

    Article  CAS  Google Scholar 

  25. Chokshi D (2007). Food Chem Toxicol 45:32–40

    Article  CAS  Google Scholar 

  26. Bollini R, Carnovale E, Campion B (1999) Biotechnol Agron Soc Environ 3(4):217–219

    CAS  Google Scholar 

  27. Kamemura K, Furuici Y, Umekawa H, Takahasci T (1996) Biochem Biophys Acta 1289:87–94

    Google Scholar 

  28. Sotelo A, Sousa H, Sanchez M (1995) Plant Foods Hum Nutr 47:93–100

    Article  CAS  Google Scholar 

  29. De Mejia EG, Del Carmen Valadez-Vega M, Reynoso-Camacho R, Loarca-Pina G (2005) Plant Foods Hum Nutr 60:137–145

    Article  CAS  Google Scholar 

  30. Lajolo FM, Genovese MI (2002) J Agric Food Chem 50:6592–6598

    Article  CAS  Google Scholar 

  31. Chokshi D (2006) Int J Toxicol 25:361–371

    Article  CAS  Google Scholar 

  32. Celleno L, Tolaini MV, D’Amore A, Perricone NV, Preuss HG (2007) Int J Med Sci 4:45–52

    Google Scholar 

Download references

Acknowledgments

We thank Patrizia Restani and Cinzia Ballabio of the Department of Pharmacological Sciences, University of Milan for their kind contribution in lectin analyses

Author information

Authors and Affiliations

  1. National Center for Food Quality and Risk Assessment, Istituto Superiore di Sanità, viale Regina Elena 299, 00161, Rome, Italy

    Concetta Boniglia, Brunella Carratù, Stefania Di Stefano, Stefania Giammarioli, Maurizio Mosca & Elisabetta Sanzini

Authors
  1. Concetta Boniglia
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Brunella Carratù
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Stefania Di Stefano
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Stefania Giammarioli
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Maurizio Mosca
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Elisabetta Sanzini
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Elisabetta Sanzini.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Boniglia, C., Carratù, B., Di Stefano, S. et al. Lectins, trypsin and α-amylase inhibitors in dietary supplements containing Phaseolus vulgaris . Eur Food Res Technol 227, 689–693 (2008). https://doi.org/10.1007/s00217-007-0773-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-007-0773-y

Keywords

Search

Navigation