Abstract

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. microbiota, as well as the mechanisms behind their positive properties in