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In Vitro Inhibitory Activity of Selected Legumes Against Pancreatic Lipase
Author(s) -
Lee Siew Siew,
Mohd Esa Norhaizan,
Loh Su Peng
Publication year - 2015
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12150
Subject(s) - vigna , ic50 , food science , mung bean , lipase , nutraceutical , biology , chemistry , horticulture , enzyme , biochemistry , in vitro
This study was conducted to determine the inhibitory potential of seven selected legumes against pancreatic lipase, a key enzyme related to obesity. The samples investigated include chickpea ( C icer arietinum ), dhal ( L ens culinaris ), mung bean ( V igna radiata ), red bean ( V igna angularis ), black‐eyed pea ( V igna unguiculata ), yellow soya bean and black soya bean ( G lycine max ). The results showed no significant differences between the median inhibition concentration ( IC 50 ) values of red bean (5.90 ± 0.59 mg/mL), chickpea (6.30 ± 2.19 mg/mL), black soya bean (6.65 ± 0.62 mg/mL), black‐eyed pea (6.73 ± 1.84 mg/mL) and yellow soya bean (6.97 ± 0.67 mg/mL). Dhal ( IC 50 : 7.94 ± 0.18 mg/mL) and mung bean ( IC 50 : 8.14 ± 0.41 mg/mL) exhibited the least pancreatic lipase inhibitory activity and their IC 50 values were significantly lower than those of red bean and chickpea ( P < 0.05). Red bean, chickpea, black soya bean and black‐eyed pea extracts were tested again for pancreatic lipase inhibition under simulated gut conditions. The inhibitory activities of red bean, black soya bean and black‐eyed pea were significantly lower than the activity without gut simulation. Practical Applications The findings suggest that crude extracts of all selected legumes exhibit inhibitory potential against pancreatic lipase. Although gut‐simulating conditions showed significantly lower activities than without gut simulation, selected legumes still exhibit inhibitory property. In light of the inhibitory property, these extracts can be exploited for the development of nutraceutical products for combating obesity. Likewise, these legumes may be used for the development of nutritionally rich meal replacement products and alternative products that could slow down absorption of fats.