Immunological changes in growing mice fed on diets containing casein or peas (Pisum sativum var. Belinda) as the source of protein

Abstract

~The effects of two different sources of protein: peas (Pisum sativum var. Belinda) and casein on immunocompetence, nutritional utilization and growth performance have been investigated in recently weaned mice. Feeding these animals on a pea diet resulted in an impairment in growth and significant decreases in the weights of liver, muscle, kidneys and femur, while intestine weights increased. No differences in food consumption were observed, but food conversion efficiency (food intake: weight gain) was increased in pea-fed animals compared with those offered the casein diet. Packed cell volume and serum Fe and Zn levels fell significantly after legume-protein intake, and, by contrast, Cu values increased slightly. Serum albumin levels showed a statistically significant reduction in mice fed on the diet containing peas. However, y-globulins and immunoglobulin G titres were markedly increased. The characterization of spleen-cell subsets using monoclonal antibodies revealed a significantly higher percentage of T-lymphocytes in the pea group compared with casein-fed animals, while no changes were observed in the proportions of B-lymphocytes and macrophages. I n vitro mitogenic responses to phytohaemagglutinin, concanavalin A and Escherichia cofi lipopolysaccharide S were slightly, but not significantly, lower in the pea-fed animals. Our results describe, apparently for the first time in mice, some immunological disturbances after peak intake. These results may lead to a better understanding of the possible role of antigenic proteins in gastrointestinal disorders and the poor individual performance after legume intake.

Dietary Magnesium and Cardiovascular Disease: A Review with Emphasis in Epidemiological Studies

“…This outcome warrants the atherogenic properties of Mg-D, which is accompanied by hyperlipidemia and which affects two important linked pathways: lipoprotein peroxidation and VSMC proliferation [ 92 ]. Moreover, additional results proved that TGRLP-oxidative damage is not the result of a decrease in vitamin E antioxidant status [ 93 ].…”

Magnesium deficiency and oxidative stress: an update

“…The triacylglycerol and alphatocopherol levels in plasma were significantly higher, whereas the level of alpha-tocopherol in the VLDL + LDL fraction was significantly lower in the Mg-deficient group compared to the control group. After exposing tissue homogenates to Fe-induced lipid peroxidation, the concentration of thiobarbituric acid-reactive substances was significantly higher in tissues from Mg-deficient rats than in those from control rats [34]. …”

“…Additionally, MgD contributes to insulin resistance and the overproduction of contra-insulin hormones (epinephrine and cortisol) [81, 82]. The key factors implicated in hyperlipidaemia are: the activation of lipolysis in fat tissue, the excessive release of free fatty acids, the stimulation of lipogenesis in the liver followed by the hyperproduction of triglyceride-rich atherogenic lipoproteins and the inhibition of HDL synthesis [34, 83-85]. In cellular membranes, an increased ratio of Ca to Mg stimulates phospholipase A2 activity [86, 87], which is responsible for the mobilisation of unsaturated fatty acids (UFA) from phospholipids.…”

Modulation of ovomucoid-specific oral tolerance in mice fed plant extracts containing lectins

“…In the present study, there were no macroscopic signs of injury to the intestine in any of the lectin-fed mice. Mice were fed a relatively large amount of lectin, but only for 3 d. Peas have been shown to influence the general immune response in mice when given orally (Martinez et al 1995), yet in the study by Martinez et al (1995) mice were fed for 3 weeks and the effects of dietary lectins after medium-and short-term exposure may vary extensively.…”

“…However, not only PHA, but also other lectins are orally immunogenic. A pea extract containing pea lectin (Pisum sativum agglutinin, PSA) has been reported to enhance the total immunoglobulin (Ig) G antibody level (Martinez et al 1995). Concanavalin A complexed to ovalbumin has been shown to enhance the formation of anti-ovalbumin IgE in mice (Gollapudi & Kind, 1975), and oral ingestion of a lectin from jackfruit (Artocarpus integrifolia) gave an enhanced immunoglobulin E response towards both ovalbumin and the lectin after parenteral challenge with both proteins (Restum-Miguel & Prouvost-Danon, 1985).…”