THE EFFECT OF VARYING LEVELS OF RAW LIMA BEAN (Phasealus lunatus) ON THE RAT'S PANCREATIC AND INTESTINAL TRYPSIN (EC 3.4.21.4) AND CHYMOTRYPSIN (EC 3.4.21.1) ACTIVITIES

Abstract

Two series of assays involving a total of 120 growing rats were carried out to investigate the effect of varying levels of raw lima bean (RLB) on pancreatic and intestinal trypsin EC 3.4.21.4) and chymotrypsin (EC 3.4.21.1) activities. Experiment one indicates significant (P<0.01) inhibtion of both pancreatic trypsin and chymotrypsin due to RLB feeding. Enzyme activities in both the small and large intestine were also significantly (P<0.01) depressed while enzyme values in the caecum were not. Age x Diet interaction was non significant with respect to these enzymes. Pancreatic trypsin and chymotrypsin correlated significantly (P<0.01; P<0.05) with RLB with respective R², coefficient of multiple determination, of 0.94 and 0.67. Trypsin activity in both the small and large intestine was also significantly (P<0.01) correlated with respective R² of 0.78 and 0.96. The second study suggests a less than 10% replacement of cooked lima bean by the raw to avert significant pancreatic proteinase inhibition, and a less than 15% replacement of the cooked lima bean by the raw to aver t significantinhibition of the proteinases especially in the small intestine.