The inhibition of digestive enzymes by polyphenols of chickpea (Cicer Arietinum L.)and pigeonpea (cajanus Cajan (L.) Millsp.)

Singh, U (1984) The inhibition of digestive enzymes by polyphenols of chickpea (Cicer Arietinum L.)and pigeonpea (cajanus Cajan (L.) Millsp.). Nutrition Reports International, 29 (3). pp. 745-753. ISSN 0029-6635

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Abstract

The role of seed polyphenols of chickpea and pigeonpea in enzyme inhibitory activities of trypsin, chymotrypsin and a-amylase was examined by in vitro methods. Polyphenols were extracted from whole seed samples by refluxing with acidified methanol. Chickpea polyphenols inhibited trypsin more than chymotrypsin whereas pigeonpea polyphenols did not show such a distinction. on the basis of the average percent enzyme inhibition in the various cultivars studied, pigeonpea polyphenols were found to be more effective than those of chickpea. The addition of polyvinylpyrrolidone (PVP) remarkably reduced the enzyme inhibitory property of the polyphenols. The polyphenolic compounds of cultivars with dark testa color showed more inhibitory activity than those with light testa color in both chickpea and pigeonpea. Since carbohydrates and proteins are the principal seed constituents of these pulse crops, the observed results have nutritional implications in terms of utilization of these constituents.

Item Type:	Article
Divisions:	UNSPECIFIED
CRP:	UNSPECIFIED
Subjects:	Mandate crops > Chickpea Mandate crops > Pigeonpea
Depositing User:	Mr B K Murthy
Date Deposited:	05 Nov 2014 07:54
Last Modified:	05 Nov 2014 07:54
URI:	http://oar.icrisat.org/id/eprint/8337
Official URL:
Projects:	UNSPECIFIED
Funders:	UNSPECIFIED
Acknowledgement:	UNSPECIFIED
Links:	Google Scholar

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