Intestinal absorption of xylitol and effect of its concentration on glucose and water absorptiom in the small intestine of rat

In experiment on rats, using perfusion technique of small intestine, xylitol absorption and its influence on water and glucose absorption was determined. Perfusion fluid contained from 2.5 g to 20 g of xylitol and 2 g of glucose per liter. Quantitatively, xylitol absorption increased with the increase of this substance in perfusion liquid. However, relative absorption was the same in all groups and amounted 19-20% of xylitol incorporated to the beginning of the small intestine . Introduction of substance possessing osmotic properties to perfusion fluid caused decrease of water and glucose absorption.Addition of xylitol to liquid resulted in significant lowering of glucose absorption from 80.8 g/h/rat in control group to 60.8 g/h/rat in group with the greatest amount of xylitol. Dose-dependent decrease of water absorption from 12 ml/h/rat in control group to 0.17 ml/h/rat in group containing the highest amount of xylitol in perfusion liquid was recorded

Simple method of isolation and purification of α-galactosides from legumes

A simple method for the isolation and purification of α-galactosides, raffinose family oligosaccharides (RFOs), from legumes has been developed. The method includes (i) imbibition of seeds, (ii) extraction with 50% ethanol, (iii) precipitation of RFOs, (iv) purification of RFOs on diatomaceous earth and charcoal, and (v) cation-exchange chromatography. The described method allows one to obtain high purity RFO preparations (90% for lentil and 80% for pea seeds, determined by HPLC-RI analysis) in the form of white, fine powder. Yields of α-galactosides isolated from 100 g of seeds of lentil and pea were 5.6 and 4.3 g, respectively.Peer Reviewe

Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.

The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaluated in growing rats. Processing of legume flours under optimal conditions for phytase activity (pH 5.5, 37 °C, 60 min) and subsequent removal of the soaking solution led to a 42 and 61% reduction in the content of Mg and Zn, respectively. Treatment with phytase led to an additional reduction in the concentration of the above-mentioned seed flour components, compared to the raw pea flour (69% and 74% for Mg and Zn, respectively). The considerable reduction in the content of inositol phosphates with high degree of phosphorylation attained under both processing conditions did not affect the digestive utilization of Mg, whereas the metabolic utilization of this mineral increased significantly. The digestive and metabolic utilization of Zn increased significantly in response to both processes assayed, reaching the highest values in the experimental group that was fed the phytase-treated pea flour diet. The amount of Mg retained by the experimental animals was reflected in the content of this mineral in the different tissues studied (femur, sternum, kidney, and heart), whereas no correlation was found in the case of ZnWe thank Mrs. Rosa Jiménez for skilful technical assistance. This research was funded by the Project AGL2002-02905 ALI of the Spanish CICYT.Peer reviewe

Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques

[Objective] We assessed the effect of germinating Pisum sativum L. variant Arvense cv. Esla for 3 and 6 d in darkness on the chemical composition and nutritive utilization of protein and carbohydrates. [Methods] Nutritional assessment of protein and carbohydrates was based on chemical analysis of raw and germinated pea flours and in vitro and in vivo rat balance methodologies. [Results] Germination caused a notable decrease in α-galactoside content and significant increases in sucrose, glucose, and fructose. The ratio of available starch to total starch increased as a consequence of processing. The content of vitamin B2 increased significantly, whereas no significant change was observed in vitamin B1 content in germinated peas. Protein digestibility assessed with an in vivo technique (apparent digestibility coefficient) or as the percentage of dialyzable nitrogen increased significantly as a result of germination in contrast to what was observed with the in vitro pH-drop methodology. Daily food intake, nitrogen absorption and balance, percentage of retained versus absorbed nitrogen, protein efficiency ratio, and the index of available carbohydrates were significantly improved by germination for 3 d and significantly decreased by germination for 6 d. [Conclusions] Germination of pea seeds for 3 d significantly improves palatability of these seeds and the nutritive utilization of protein and carbohydrates.Peer Reviewe

Effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour

The effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex under optimal conditions of pH, temperature and length of incubation time on the chemical composition and nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour was studied. Soaking of pea flours in combination with enzyme treatment led to reductions of 77–90% in the levels of α-galactosides, and of 60–80% in the levels of trypsin inhibitor activity, increasing the content of total available sugars, which was highest in the pea flour treated with the cell-wall-degrading enzyme complex. All the treatments assayed caused a significant improvement in daily food intake, whereas the nutritive utilisation of protein was not increased in any of the pea products tested when compared to the raw pea flour. However, all the soaking and enzymatic treatments led to a significant improvement in daily weight gain associated with a higher dietary intake of food and total available sugars.Project AGL2002-02905 ALI from the Spanish CICYTPeer reviewe

Nutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase

The effect of mild hydrothermal treatment and the addition of phytase under optimal conditions (pH 5.5, 37 °C) on the nutritive utilization of the protein of pea (Pisum sativum L,) flour was studied in growing rats by examining the chemical and biological balance. Mild hydrothermal treatment produced reductions of 83, 78, and 72%, respectively, in the levels of α-galactosides, phytic acid, and trypsin inhibitors and also produced a significant increase in the digestive utilization of protein. The additional fall in the levels of phytic acid caused by the addition of phytase did not lead to a subsequent improvement in the digestive utilization of protein. The mild hydrothermal treatment of pea flour produced a significant increase in the metabolic utilization of protein and carbohydrates, which was reflected in the protein efficiency ratio and food transformation growth indices. These effects were not observed in the phytase-supplemented pea diet.Peer Reviewe