Protein inhibitors of hydrolases in plant foodstuffs

Abstract

In this review protein inhibitors of hydrolases occurring in plant tissues used as foods are treated, that is, proteins inhibiting digestive enzymes such as proteases (trypsin and chymotrypsin, which are discussed in more detail, elastase, pepsin, carboxypeptidases), amylases, lipases, and some other hydrolases. Topics covered are the chemistry of these inhibitors including their isolation, structure, and properties; their physiological function; their occurrence in plants and foodstuffs, with special emphasis on their inactivation during processing; their toxicology; and the uptake by human beings. In addition, analytical aspects are discussed in greater detail, and procedures for inhibitor activity determination are included.