Interference of dietary fibres with gastrointestinal enzymes in vitro.

Digestion
E Leng-Peschlow

Abstract

Dietary fibres (Plantago ovata seeds, P. ovata husks, wheat bran, alfalfa, pectin, xylan) were incubated in vitro with gastrointestinal enzymes (pepsin, trypsin, chymotrypsin, lipase, alpha-amylase, maltase, lactase) in buffer solutions at concentrations of 1-5% for 10-30 min at 37 degrees C. All fibres induced sometimes pronounced changes in enzyme activity, but the effect of the different fibres on the various enzymes varied individually and was not predictable. Both P. ovata preparations had no (pepsin, trypsin, alpha-amylase) or only stimulating (chymotrypsin, lipase, lactase) actions whereas all other fibres showed inhibiting as well as stimulating influences. Wheat bran induced the most pronounced alterations increasing lipase, maltase and lactase activity and inhibiting alpha-amylase activity. Pectin and xylan were comparable in decreasing lipase and pepsin activity and in increasing chymotrypsin activity but had opposite effects on maltase activity. Alfalfa was able to stimulate lactase and lipase activity but depressed trypsin and alpha-amylase activity. The inactivation of enzymes by dietary fibres can, at least partly, be explained by adsorption to the fibre or by the presence of enzyme inhibitors especially in natur...Continue Reading

Citations

Apr 14, 2010·Expert Opinion on Drug Metabolism & Toxicology·Nelida FernandezMatilde Sierra
Jun 1, 2010·Best Practice & Research. Clinical Gastroenterology·E C M SikkensM J Bruno
Sep 6, 2005·European Neuropsychopharmacology : the Journal of the European College of Neuropsychopharmacology·Juan J GarciaMatilde Sierra
Nov 20, 2020·Nature Reviews. Gastroenterology & Hepatology·Samantha K GillKevin Whelan

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