A Scoping Review on the Relationship Between Pulse Protein Consumption and its Effect on Human Gastrointestinal Tract and its Microbiome

Maryté Benavides-Carrasco¹ and Marcela Jarpa-Parra^2,3*

¹Nutrición y Dietética, Universidad Adventista de Chile, Chillán, Chile.

²Núcleo de Agroalimentos y Nutrición Aplicada, Universidad Adventista de Chile, Chillán, Chile.

³Laboratorio de proteínas Vegetales, Universidad Adventista de Chile, Chillán, Chile.

Corresponding Author E-mail: marcelajarpa@unach.cl

The gastrointestinal tract (GIT) is a very intricate set of organs of the human body due to the diversity of microorganisms that inhabit it. The relationship between food intake and GIT health is known to food science and nutrition. However, the effect on the human gastrointestinal tract and its microbiome of legume proteins is not yet clearly understood. The objective of this review was documenting the effects of the consumption of legume proteins and their derived peptides on the GIT, in order to elucidate, based on the available scientific evidence, the relationship of this consumption with the microbiota and the prevention of diseases. A scoping review was carried out based on a search of articles published in four databases: Web of Science, Scopus, PubMed, and Google Academic, published between 1992 and 2022, in English or Spanish, excluding research carried out on animals. From a collection of 715 initially-selected articles, 13 met the eligibility criteria. Research confirmed that legume proteins and peptides go beyond simply providing amino acids for the development and repair of body tissues. In fact, numerous proteins, including lectins and enzyme inhibitors considered antinutrients, together with peptides, such as lunasin, have exhibited anticancer, anti-inflammatory, and immunostimulatory properties. Also, they might regulate the microbiota flora and the manufacture of metabolites. The need for further research in humans is highlighted to understand the specific effect that these proteins and peptides have on the GIT and its microbiota, as well as the mechanisms behind their positive properties in inflammatory processes and diseases such as cancer. A knowledge gap is identified in the mechanisms of action of these proteins in the GIT, which represents an opportunity to assess the nutraceutical potential of legume proteins and their derived peptides.

Gastrointestinal Tract; Health; Legumes; Proteins; Peptides

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