Growth, hormonal status and protein turnover in rats fed on a diet containing peas (Pisum sativum L.) as the source of protein

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 47; no. 3; p. 211
• Main Authors: Martinez, J A, Marcos, R, Macarulla, M T, Larralde, J
• Format: Journal Article
• Language: English
• Published: Netherlands 01.04.1995
• Subjects: Animals; Corticosterone - blood; crecimiento; croissance; diet; dieta; Dietary Proteins - administration & dosage; DNA - metabolism; Fabaceae; growth; guisante; hormonas; hormone; hormones; Hormones - blood; human nutrition; Insulin - blood; Insulin-Like Growth Factor I - metabolism; Liver - metabolism; Male; Muscle, Skeletal - metabolism; nutricion humana; nutrition humaine; peas; Plants, Medicinal; pois; proteinas; proteine; proteins; Proteins - metabolism; rat; rata; Rats; Rats, Wistar; regime alimentaire; RNA - metabolism; Thyroxine - blood; Weight Gain
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/BF01088329

The inclusion of peas (Pisum sativum L.) as the source of protein in the diet of growing rats brings about a reduction in growth rate as well as the impairment in the liver, muscle and spleen weights as compared with casein fed controls. Also, a fall in plasma glucose, triglycerides and protein was observed in the legume fed animals, while no changes in cholesterol levels were found. Furthermore, the rats fed on the diet containing peas showed lower levels of plasma insulin, corticosterone, IGF-I and T4 as compared with casein controls. Liver and muscle total protein (mg) and total DNA (mg) were markedly decreased in the legume fed animals, but DNA/g, protein/DNA and RNA/protein ratios were similar in both dietary groups. Likewise, liver and muscle fractional synthesis rates were similar in the casein and legume groups, while the whole body protein synthesis is assumed to be lower in the legume fed animals due to differences in body weights. It is concluded that animals fed on a diet containing peas (Pisum sativum L.) as the only source of protein showed less adverse effects than those found with other legumes such as Vicia faba L. or Phaseolus vulgaris L., in which protein quality, antinutritional factors and nutrient availability could be involved.