The Inhibition of Digestive Enzymes by Polyphenolic Compounds
The ability of polyphenolic compounds to form insoluble complexes with other macro-molecules such as proteins has long been associated with the observed reduction in nutritive value resulting from their inclusion in animal diets. Naturally occurring polyphenols, and in particular condensed tannins isolated from various plant sources, have been shown to inhibit in vitro a number of digestive enzymes including trypsin, α-amylase and lipase. In addition, the results of various feeding trials suggest that similar reductions in intestinal digestive enzyme activity may result from the feeding of high polyphenolic diets. The evidence for this is summarised and discussed in relation to the possible effect of enzyme inhibition on reduced nutritive value and it is concluded that the observed reduction in protein availability found in vivo on consuming high tannin diets cannot simply be explained by the formation of dietary protein tannin complexes and that the ability of polyphenolic compounds to inhibit digestive enzymes may be of greater significance than realised previously.
KeywordsSeed Coat Condensed Tannin Polyphenolic Compound Salivary Protein Hydrolysable Tannin
Unable to display preview. Download preview PDF.
- Burns, R.E., 1966, Tannin in Sericea lespedeza, Georgia Agricultural Research Bulletin NS 164.Google Scholar
- Glick, Z. and Joslyn, M.A., 1970, Effect of tannic acid and related compounds on the absorbtion and utilisation of proteins in the rat, J. Nutr., 100:516–520.Google Scholar
- Harborne, J.B., 1979, Flavanoid Pigments, In Herbivores: Their interaction with secondary plant metabolites (Rosenthal, G.A. and Janzen, D.H. Eds.) Academic Press, London and New York, pp.619–656.Google Scholar
- Haslam, E., 1966, The scope of vegetable tannin chemistry In The Vegetable Tannins (Haslam, E., Ed.) Academic Press, London and New York, pp. 1–13.Google Scholar
- Lindgren, E., 1975, The nutritive value of peas and field beans for hens, Swed. J. Agric. Res., 5:159:161.Google Scholar
- Price, M.L. and Butler, L.G., 1980, Tannins and nutrition, Purdue University Agricultural Experiment Stations Bulletin No. 272. Google Scholar
- Rowlands, D.G. and Corner, J.J., 1962, Genetics of pigmentation in field beans (Vicia faba), Eucarpia, 3:229–234.Google Scholar
- Swain, T., 1965, The tannins. In Plant Biochemistry (Bonner, J. and Varner, J.E., Eds.), Acadamic Press, London and New York, pp.552–580.Google Scholar
- Van Sumere, C.F., Albrect, J., Dedonder, H., De Pooter, H, and Pé, I., 1975, Plant proteins and pehnolics, In The chemistry and biochemistry of plant proteins (Harborne, J.B. and Van Sumere, C.F., Eds.) Academic Press, London and New York, pp. 211–264.Google Scholar
- Williams, A.H., 1963, Enzyme inhibition by phenolic compounds, In Chemistry of phenolic compounds (Pridham, J.B., Ed.) Pergammon Press, Oxford and London, pp.87–95.Google Scholar