Littérature scientifique sur le sujet « Antinutritional factors in Legume »
Créez une référence correcte selon les styles APA, MLA, Chicago, Harvard et plusieurs autres
Sommaire
Consultez les listes thématiques d’articles de revues, de livres, de thèses, de rapports de conférences et d’autres sources académiques sur le sujet « Antinutritional factors in Legume ».
À côté de chaque source dans la liste de références il y a un bouton « Ajouter à la bibliographie ». Cliquez sur ce bouton, et nous générerons automatiquement la référence bibliographique pour la source choisie selon votre style de citation préféré : APA, MLA, Harvard, Vancouver, Chicago, etc.
Vous pouvez aussi télécharger le texte intégral de la publication scolaire au format pdf et consulter son résumé en ligne lorsque ces informations sont inclues dans les métadonnées.
Articles de revues sur le sujet "Antinutritional factors in Legume"
1
Ohanenye, Ikenna C., Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, Ruth T. Boachie, Chijioke U. Emenike, Xiaohong Sun, Ifeanyi D. Nwachukwu et Chibuike C. Udenigwe. « Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies ». Foods 11, no 15 (2 août 2022) : 2299. http://dx.doi.org/10.3390/foods11152299.
Texte intégralRésumé :
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.
2
Murthy, KSR, et S. Emmanuel. « Nutritional and Antinutritional Properties of the Underexploited Wild Legume Rhynchosia bracteata Benth ». Bangladesh Journal of Scientific and Industrial Research 46, no 2 (8 août 2011) : 141–46. http://dx.doi.org/10.3329/bjsir.v46i2.4488.
Texte intégralRésumé :
The nutritional composition and antinutritional factors of Rhynchosia bracteata Benth. underexploited tribal pulses locally known as Advi Chekkudu in Telugu, used as food by local tribals in the Rollapenta forest, Kurnool district, Nallamalais of Andhra Pradesh. The mature seed samples were analysed for proximate composition, total (true) seed protein fractions, amino acid composition, fatty acids profile, mineral and antinutritional factors. The investigated seed samples contained higher amount of crude protein, crude fat, ash and nitrogen free extractives constitute 20.18, 6.16, 6.12 and 61.31 % respectively. The calorific value of the seed weight 100 g dry seed material was 366.86 K.cal. The essential amino acids, leucine, tyrosine and phenylalanine, were present in relatively large quantities. The fatty acid profiles revealed that the seed lipids contained higher concentrations of palmitic and linoleic acids. The seeds are rich in magnesium, iron potassium and phosphorous. Antinutritional factors such as total free phenols, (3.76 %) tannins (0.29%), L -DOPA (0.51%), hydrogen cyanide (0.066%) and phytic acid (0.18%) are present in variable quantities. This paper presents the chemical composition and nutritional potential of Rhynchosia bracteata seeds with regard to its suitability as a regular component in human diet. Key words. Rhynchosia bracteata; Proximate composition; Amino acids; Antinutritional factors; Fatty acids; Protein fractions; Hemagglutinating activity DOI: http://dx.doi.org/10.3329/bjsir.v46i2.4488 Bangladesh J. Sci. Ind. Res. 46(2), 141-146, 2011
3
Smithard, Ron. « Recent advances of research in antinutritional factors in legume seeds ». Livestock Production Science 40, no 3 (décembre 1994) : 358–59. http://dx.doi.org/10.1016/0301-6226(94)90114-7.
Texte intégral
4
Cheeke, P. R. « Recent advances of research in antinutritional factors in legume seeds ». Animal Feed Science and Technology 51, no 3-4 (février 1995) : 338–39. http://dx.doi.org/10.1016/0377-8401(95)90037-3.
Texte intégral
5
Emkani, Mehrsa, Bonastre Oliete et Rémi Saurel. « Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review ». Fermentation 8, no 6 (24 mai 2022) : 244. http://dx.doi.org/10.3390/fermentation8060244.
Texte intégralRésumé :
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.
6
Ortega-Nieblas, Magdalena, Luz Vázquez-Moreno et María R. Robles-Burgueño. « Protein Quality and Antinutritional Factors of Wild Legume Seeds from the Sonoran Desert ». Journal of Agricultural and Food Chemistry 44, no 10 (janvier 1996) : 3130–32. http://dx.doi.org/10.1021/jf9506139.
Texte intégral
7
Andrade-Montemayor, Héctor, Teresa García Gasca et Jorge Kawas. « Ruminal fermentation modification of protein and carbohydrate by means of roasted and estimation of microbial protein synthesis ». Revista Brasileira de Zootecnia 38, spe (juillet 2009) : 277–91. http://dx.doi.org/10.1590/s1516-35982009001300028.
Texte intégralRésumé :
The animal meal prohibition as a protein source with low ruminal degradability in ruminant nutrition, creates the need to seek alternatives, as legume seeds, however, its protein, have a high degradability, which could generate losses of nitrogen in the rumen. Other problem in the legume seeds is the content of antinutritional factors such as protease inhibitors, tannins, phenolic compounds, lectins and some others, could affect the digestibility. One alternative to decrease the degradability of the protein and/or decrease the activity of some antinutritional factors is the use of different technological treatments such as roasting. Microbial protein synthesis is dependent on the availability of nitrogen or amino acids and of the degradable carbohydrate content, or of content of Organic Matter digestible and rumen degraded (OMDRD), and the synchronization in rumen degradation between protein and carbohydrates. If there are high amounts of degradable nitrogen or if the content and rate of carbohydrates degradation in the rumen is reduced or not synchronized with the degradation of protein, could be losses of nitrogen and/or energy in the rumen. In this paper, we analyze the characteristics of proteins and carbohydrates from various seeds and grains, the effect of dry-roasted application on degradability behavior of seeds.
8
A. O. Akinsola, O. A. Idowu,. « Effect of processing techniques on the overall quality attributes of cookies produced from jackbeans and wheat flour ». Journal of Scientific Agriculture 1 (31 décembre 2017) : 365. http://dx.doi.org/10.25081/jsa.2017.v1.894.
Texte intégralRésumé :
The study was carried out to determine the effectiveness of heat processing on jackbeans, an underutilized legume. Raw and processed seed flour (roasted at 1200C for 10mins and pressure cooked for 10mins) produced from jackbeans were evaluated for its nutritional quality and antinutritional factors using standard methods. The nutritional qualities determined showed that sample with 20% pressure cooked jackbeans flour supplement has the highest amount of protein, fat, fibre and ash content, while the sample with 40% supplementation of pressure cooked jackbeans flour has the highest percentage of moisture content. The cookies produced from 100% wheat flour has the highest percentage of carbohydrate, while sample with 40% roasted jackbeans flour supplement has the highest percentage of concanavanine A. The antinutritional factors of the processed flours were found to be lower than the raw seed flour. Sensory qualities determined showed that sample with 20% of pressure cooked jackbeans supplement was rated high in terms of taste, aroma, texture, and overall acceptability, while cookies with 100% wheat flour was rated high 7.7 in term of colour. This study showed that thermal processing especially pressure cooking decreased the antinutritional contents of the jackbeans flour than other processing methods used.
9
Schmidt, Helena de Oliveira, et Viviani Ruffo de Oliveira. « Overview of the Incorporation of Legumes into New Food Options : An Approach on Versatility, Nutritional, Technological, and Sensory Quality ». Foods 12, no 13 (3 juillet 2023) : 2586. http://dx.doi.org/10.3390/foods12132586.
Texte intégralRésumé :
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products’ quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.
10
Mahmoud,, Magda, M. Issa, H. Abdel-Salam, M. Hassan et Amal Salah. « EFFECT OF MICROWAVE AND v· IRRADIATION ON SOME ANTINUTRITIONAL FACTORS IN SOME LEGUME SEEDS ». Journal of Soil Sciences and Agricultural Engineering 28, no 7 (1 juillet 2003) : 5873–71. http://dx.doi.org/10.21608/jssae.2003.252692.
Texte intégralThèses sur le sujet "Antinutritional factors in Legume"
1
Sharma, Anand. « Antinutritional factors as influenced by processing parameters during the production of some traditional legume-based fermented foods of India ». Thesis, University of North Bengal, 2017. http://ir.nbu.ac.in/hdl.handle.net/123456789/2585.
Texte intégral
2
Adamidou, Styliani. « Effect of extrusion on the nutritional value of peas (Pisum sativum), chickpeas (Cicer arietinum) and faba beans (Vicia faba) and inclusion in feeds for European seabass (Dicentrarchus labrax) and gilthead seabream (Sparus aurata) ». Thesis, University of Stirling, 2008. http://hdl.handle.net/1893/615.
Texte intégralRésumé :
The current general economic and food crises have generated an unsettled future for food and feed production and prices in general. Increasing demand, prices and fluctuations in supply in world markets for fishmeal, fish oil, soybean meal, maize and wheat meal emphasize the need to reduce the dependence of the fish feed industry on these ingredients by increasing choices among a wider range of raw materials. Legume seed such as peas, chickpeas and faba beans are promising ingredients for aquafeeds due to their high protein compared to cereals but also for their energy content. The objective of the present study was to investigate the use of these legumes in both high and low inclusion level in diets for the two main species farmed in the Mediterranean countries namely, European seabass (Dicentrarchus labrax L.) and gilthead seabream (Sparus aurata L.). In Chapter 3 the effects of different processing conditions were examined on whole seed flours of tested ingredients with respect to both nutritional and antinutritional factors and physical characteristics of the experimental diet pellets including high and low levels of each legume. Extrusion of raw material resulted in a clear reduction in trypsin inhibitors (TI) with chickpeas showing a decrease of up to 90% and complete inactivation for wheat flour, while for peas and faba beans reduction was less than 50% in most cases. Extrusion processing was less effective in the reduction of phytic acid and total tannins, occasionally reaching 22% and 18% respectively. Oligosaccharides and total NSP were not drastically affected by processing, however faba bean NSP showed greater reduction. A redistribution of soluble and insoluble NSP fractions was noted for chickpea and pea flours after extrusion. Physical characteristics of the pellets were not negatively affected for any of the tested diets. In Experiment I the effects of total or partial wheat substitution by legumes were investigated on nutrient digestibility, gastrointestinal evacuation rate and serum glucose response of European seabass. Use of legumes in seabass and seabream diets resulted in an overall increase in gastrointestinal evacuation time and a delay in glucose load. Specifically, gastric evacuation time was greatly delayed when seabass was fed a diet with high levels (30%) of chickpeas, while foregut evacuation time was mostly delayed by the diet including a high level (30%) of faba beans. In addition, glucose levels in seabass serum were also affected by the type of carbohydrates ingested with wheat starch showing more rapid increase and decrease of glucose compared to fish fed pea and chickpea diets, while faba bean starch resulted in a lower glucose peak. In Experiment II growth, digestibility, hematological parameters, histological effects and fillet organoleptic characteristics and the interaction between starch inclusion level (8% and 16% or 17% and 35% of legumes respectively) and legume type were estimated when tested legumes replaced wheat in European seabass diets. Digestibility coefficients were satisfactory for all nutrients (>93%) while legume diets at a low level had beneficial effects on growth parameters when compared to the control diet, with chickpeas showing a significant improvement in SGR (P<0.05). High level legume diets did not result in any negative effect on growth. HSI was increased with increasing starch/legume inclusion in the feed and serum glucose also increased for fish fed high levels of faba beans and chickpeas. Carcass proximate composition was not affected by replacement of wheat in the diets, excluding the increase of fat content in fish fed chickpeas. Sensory analysis showed no differences between fish fed the control and high legume inclusion diets. Lastly in Experiment III growth, hematological parameters, histological effects and the interaction between starch inclusion level (low and high) and legume type were evaluated when tested legumes were included in gilthead seabream diets. Decreased, but not significantly so, growth was observed for all diets including legumes compared to the control. Poorer SGR were observed for pea and faba bean diets when these legumes were included at high levels. Liver glycogen increased with increasing starch level, but HSI did not differ significantly for any of the diet treatments. Histological examination of hindgut did not show pathological effects, such as enteritis, for in either species or for any of the diets. Increased absorptive vacuoles were found for control and pea diets (high level) only for seabass. The findings of this thesis showed that the two important species cultivated in Mediterranean countries responded differently to the same raw materials used at high levels in the diets. Overall legumes had a strong effect on gastrointestinal evacuation reducing the rate of feed or digesta passage. Peas, chickpeas and faba beans successfully replaced wheat in seabass diets resulting in improved growth coefficients. However, when the same legumes included in seabream diets growth performance was not improved compared to the wheat based diet.
3
Marlow, Victoria L. « Investigating bacterial factors important for the sinorhizobium meliloti-legume symbiosis ». Thesis, University of Edinburgh, 2009. http://hdl.handle.net/1842/4331.
Texte intégralRésumé :
In both the legume symbiont Sinorhizobium meliloti and the mammalian pathogen Brucella abortus, the inner membrane BacA protein is essential for host persistence. In free-living S. meliloti and B. abortus loss of the BacA protein also results in an increased resistance to the glycopeptide bleomycin and a ~ 50% decrease in the lipopolysaccharide (LPS) very-long-chain-fatty-acid (VLCFA) content. Consequently, it was proposed that BacA may be involved in transport of peptides into the cell and/or that BacA may be involved in the VLCFA modification of the LPS. During this work it was determined that the increased resistance observed in an S. meliloti DbacA mutant to bleomycin and to the truncated eukaryotic peptide Bac7(1-16), is independent of the VLCFA modification. These data support a model for BacA having multiple non-overlapping functions. Using flow cytometry studies with fluorescently labelled forms of bleomycin and Bac7(1-16) it was found that the BacA protein plays a role in the uptake of bleomycin. However, BacA was shown to be essential for the uptake of Bac7(1-16). Additionally, it was determined that two symbiotically defective bacA site directed mutants with known reductions in their VLCFA could still take up Bac7, suggesting that the BacA function that leads to the VLCFA modification could also play a key role in host persistence. To investigate further the role of BacA in the VLCFA modification and where in the cell envelope the lipid A is modified with the VLCFA, the role of the putative lipid trafficking protein MsbA2 was investigated. Interestingly, it was discovered that S. meliloti lacking the MsbA2 protein, is unable to enter host cells and induces a plant defence response more characteristic of a pathogen. To investigate the importance of the VLCFA modification during the symbiosis S. meliloti mutants lacking either the AcpXL (VLCFA acyl carrier protein) or LpxXL (VLCFA acyl transferase protein) were characterized in the host. Although not essential for host persistence, loss of each of the proteins did result in distinct defects, suggesting the VLCFA modification is important during the symbiosis. Since there are hundreds of nodule specific cysteine-rich peptides produced by the host plant Medicago truncatula, the BacA mediated uptake of one of these peptides combined with the VLCFA modification may account for the essential role of the BacA protein in the legume symbiosis.
4
Atif, Rana Muhammad. « Dissecting the factors controlling seed development in the model legume Medicago truncatula ». Thesis, Dijon, 2012. http://www.theses.fr/2012DIJOS117/document.
Texte intégralRésumé :
Les légumineuses sont une source riche pour l’alimentation humaine comme celle du bétail mais elles sont aussi nécessaires à une agriculture durable. Cependant, les fractions majeures des protéines de réserve dans la graine sont pauvres en acides aminés soufrés et peuvent être accompagné de facteurs antinutritionnels, ce qui affecte leur valeur nutritive. Dans ce cadre, Medicago truncatula est une espèce modèle pour l’étude du développement de la graine des légumineuses, et en particulier concernant la phase d’accumulation des protéines de réserve. Vu la complexité des graines de légumineuses, une connaissance approfondie de leur morphogenèse ainsi que la caractérisation des mécanismes sous-jacents au développement de l’embryon et au remplissage de la graine sont essentielles. Une étude de mutagenèse a permis d’identifier le facteur de transcription DOF1147 (DNA-binding with One Finger) appartenant à la famille Zn-finger, qui s’exprime dans l’albumen pendant la transition entre les phases d’embryogenèse et de remplissage de la graine. Lors de mon travail de thèse, il a été possible de générer plusieurs constructions pour l’analyse de l’expression de DOF1147 ainsi que de la protéine DOF1147. Un protocole efficace pour la transformation génétique stable de M. truncatula a été établi et des études de localisation subcellulaire ont montré que DOF1147 est une protéine nucléaire. Un arbre phylogénétique a révélé différents groupes de facteurs de transcription DOF avec des domaines conservés dans leur séquence protéique. L’analyse du promoteur in silico chez plusieurs gènes-cible potentiels de DOF1147 a identifié les éléments cis-régulateurs de divers facteurs de transcription ainsi que des éléments répondant aux auxines (AuxREs), ce qui suggère un rôle possible de l’auxine pendant le développement de la graine. Une étude in vitro du développement de la graine avec divers régimes hormonaux, a montré l’effet positif de l’auxine sur la cinétique du développement de la graine, que ce soit en terme de gain de masse ou de taille, plus fort avec l’ANA que l’AIB. Grâce à une approche cytomique de ces graines en développement nous avons, en plus, démontré l’effet de l’auxine sur la mise en place de l’endoreduplication. En effet, celle-ci est l’empreinte cytogénétique de la transition entre les phases de division cellulaire et d’accumulation de substances de réserve lors du développement de la graine. Dans son ensemble, ce travail a démontré que l’auxine module la transition entre le cycle mitotique et les endocycles chez les graines en développement de M. truncatula en favorisant la continuité des divisions cellulaires tout en prolongeant simultanément l’endoreduplicationLegumes are not only indispensible for sustainable agriculture but are also a rich source of protein in food and feed for humans and animals, respectively. However, major proteins stored in legume seeds are poor in sulfur-containing amino acids, and may be accompanied by anti-nutritional factors causing low protein digestibility problems. In this regard, Medicago truncatula serves as a model legume to study legume seed development especially the phase of seed storage protein accumulation. As developing legume seeds are complex structures, a thorough knowledge of the morphogenesis of the seed and the characterization of regulatory mechanisms underlying the embryo development and seed filling of legumes is essential. Mutant studies have identified a DOF1147 (DNA-binding with One Finger) transcription factor belonging to the Zn-Finger family which was expressed in the endosperm at the transition period between embryogenesis and seed filling phase. During my PhD work, a number of transgene constructs were successfully generated for expression analysis of DOF1147 gene as well as the DOF1147 protein. A successful transformation protocol was also established for stable genetic transformation of M. truncatula. Subcellular localization studies have demonstrated that DOF1147 is a nuclear protein. A phylogenetic tree revealed different groups of DOF transcription factors with conserved domains in their protein sequence. In silico promoter analysis of putative target genes of DOF1147 identified cis-regulatory elements of various transcription factors along with auxin responsive elements (AuxREs) suggesting a possible role of auxin during seed development. A study of in vitro seed development under different hormone regimes has demonstrated the positive effect of auxin on kinetics of seed development in terms of gain in seed fresh weight and size, with NAA having a stronger effect than IBA. Using the cytomic approach, we further demonstrated the effect of auxin on the onset of endoreduplication in such seeds, which is the cytogenetic imprint of the transition between the cell division phase and the accumulation of storage products phase during seed development. As a whole, this work highlighted that the auxin treatments modulate the transition between mitotic cycles and endocycles in M. truncatula developing seeds by favouring sustained cell divisions while simultaneously prolonging endoreduplication
5
Delimont, Nicole Marie. « Factors affecting food aid : evaluating new fortified-blended foods and the clinical impact of tannin and phytic acid consumption on iron bioavailability ». Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35374.
Texte intégralRésumé :
Doctor of PhilosophyDepartment of Food, Nutrition, Dietetics, and Health
Brian L. Lindshield
Iron, vitamin A, and protein inadequacies are common in food-aid receiving countries, and maximizing nutrient intake and bioavailability are essential treatments. Fortified-blended foods (FBFs), are food-aid micronutrient-fortified legume-grain porridges distributed worldwide. FBFs have not consistently, effectively treated undernutrition, and it has been suggested that formulation and processing changes could improve their nutritional quality. Sorghum is a well suited FBF commodity, but high concentrations of ‘antinutritional’ tannin and phytic acid have limited its adoption. Iron bioavailability adaptation may be possible after long-term antinutritional factor consumption, but adaptive mechanisms are not well understood. In rats, salivary proline-rich proteins (PRPs) have been found to chelate tannins to improve iron bioavailability, this could be true for people as well. Several research design methods were employed to summarize FBF quality outcomes and the effect of tannin and phytic acid consumption on iron bioavailability. Extruded sorghum and corn FBFs were developed; protein quality, iron, and vitamin A outcomes were compared with a non-extruded corn-soy blend (CSB+) in rats. A narrative literature review and meta-analysis were conducted to determine tannin’s antinutritional effects on iron bioavailability, and the potential for adaptation through salivary PRPs. Two clinical trials examined the effect of long-term tannin or phytic acid consumption on iron bioavailability, salivary protein production, and correlations between PRPs and iron bioavailability. There were no differences between iron (hepatic iron 207-300 µmol/g *100), vitamin A (hepatic retinol 423-585.5 ng/mg), or protein quality (caloric efficiency: 101.3-113.3 g/kcal*100) between extruded FBFs regardless of commodity in rats. Compared to extruded FBFs, CSB+ caloric efficiency (49.0 ± 2.2 g/kcal*100) and growth (96.3 ± 3.4g vs. 208.6-236.6) were significantly reduced. A literature review suggested that there were differences in acute meal and long-term iron bioavailability with tannin consumption; tannic acid inhibited iron availability, while food-tannins did not. Meta-analysis suggested that tannin-PRP binding could protect iron bioavailability, that long-term tannin consumption did not significantly affect hepatic iron or non-heme iron absorption respectively in rats (d = -0.64-1.84; -2.7-0.13), and that PRP expression in rats during tannin consumption was correlated with improved iron bioavailability. There were no reductions in iron bioavailability or status based on long-term tannin (ps > 0.126) or phytic acid (ps > 0.08) consumption clinically, but basic PRP and cystatin subtypes were significantly correlated with improved iron bioavailability during tannin (ps < 0.03) and phytic acid (ps < 0.02) consumption. In vitro, it phytic acid-PRP binding did not occur, but phytic acid did specifically bind with cystatin SN, a non-enzymatic salivary protein. In conclusion, FBF formulation changes may improve protein quality, and provide needed macronutrients to food-aid receiving areas. Despite this, this research did not suggest that antinutritional factors affected iron bioavailability. In support of this finding, literature, and clinical studies presented here suggest that salivary proteins, including PRPs and cystatin, may serve as adaptive protective mechanisms against phytic acid and tannin consumption, and that further research may be warranted before further recommendations for their removal from food-aid are made.
6
Acamovic, Thomas. « Analysis, and nutritional evaluation for young chicks, of some toxic factors in three novel legumes ». Thesis, University of Edinburgh, 1987. http://hdl.handle.net/1842/26168.
Texte intégralRésumé :
Two tropical legumes and a temperate legume were studied during the course of this work. These were Leucaena leucocephala (cv. Peru), Canavalia ensiformis(cv. unknown) and Lupinus albus (cv. Vladimir [Kievskji mutant]) respectively. The dried ground leaf obtained from Leucaena leucocephala (LLM), the seeds of Canavalia ensiformis (jack bean; JB) and Lupinus albus (lupin) were the materials used in the study. Liquid chromatographic methods (HPLC) were developed for the analysis of mimosine and 3-hydroxy-4(lH )-pyridone (3,4-DHP) in LLM, Leucaena seed (LS) and chick excreta. Neither mimosine nor 3,4-DHP wftS detected in the serum of chicks fed LLM. Poor and variable recoveries of mimosine and 3,4-DHP were obtained when these were added to serum The analysis of canavanine in JB and the serum of chicks fed JB and canavanine, was also accomplished using HPLC. Canaline was not detected in any of the samples analysed by HPLC although recovery of added canaline to serum, JB and excreta was high. A small amount of what appeared to be canavanine was detected in lupin. Saponins and tannins were found in all the legumes under study. Trypsin inhibitors were detected in all but the lupins Inclusion of LLM in chick diets reduced their performance. Addition of Fe(III), polyethylene glycol (RAM = 4000) and cholesterol to LLM diets improved chick performance almost to that of chicks fed control diets. Cooking LLM alsoimproved chick performance. Addition of enzymes to LLM did not improvechick performance and did not improve the apparent metabolisable energy (AME) of LLM. Dietary inclusion of mimosine or LS, to supply the same amount of mimosine as that from LLM, did not restrict chick performance to the same extent as LLM Inclusion of autoclaved jack bean (JB) in chick diets caused a severe reduction in chick performance. The reduction in performance was not matched byinclusion of canavanine at the same level as that from JB. The inclusion ofextracted JB also reduced chick performance. Germination of the JB, prior to autoclaving and dietary inclusion, did not reduce canavanine levels nor was chick performance improved. Addition of arginine to JB diets improved performance of chicks but additional lysine had no beneficial effect. Lupin diets perm itted chicks to perform much better than LLM or JB diets. Autoclaving made little difference to the AME of lupins although the results were probably confounded by the presence of M aillard reaction products. Addition of enzymes to lupins increased the concentration of lower molecular weight carbohydrates but only had a small beneficial effect on AME of lupins for chicks.
7
Fernandes, Rosangela do Nascimento [UNESP]. « Valor nutritivo do farelo de pinhão manso (Jatropha curcas) para alevinos de tilápia do Nilo (Oreochromis niloticus) ». Universidade Estadual Paulista (UNESP), 2010. http://hdl.handle.net/11449/86742.
Texte intégralRésumé :
Made available in DSpace on 2014-06-11T19:22:24Z (GMT). No. of bitstreams: 0
Previous issue date: 2010-02-08Bitstream added on 2014-06-13T19:27:41Z : No. of bitstreams: 1
fernandes_rn_me_jabo.pdf: 2674353 bytes, checksum: 1df586cc790a3f677f20fa5c520ce6d9 (MD5)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Universidade Estadual Paulista (UNESP)
O farelo de pinhão manso (Jatropha curcas) é um ingrediente protéico que se apresenta como possível substituto alternativo do farelo de soja nas rações. Entretanto, faltam informações a respeito de seu valor nutritivo e da ação dos fatores antinutricionais presentes, para peixes. Por 90 dias foi realizado experimento para avaliar o efeito da inclusão do farelo de pinhão manso (FPM) em dietas para tilápia do Nilo. Foram utilizados 240 peixes com 13,82 ± 0,39 g de peso médio inicial e foram distribuídos em 30 aquários de 250L num delineamento inteiramente casualizado. Os peixes foram alimentados com dietas (isoprotéicas = 32,00% PB, isoenergéticas = 4000 kcal ED/kg e isofibrosas = 8,7% de FB), contendo níveis crescentes de inclusão de FPM (0,0; 1,0; 2,0; 4,0; 8,0 e 16,0%). A composição química do FPM, o consumo de ração (CR), ganho de peso (GP), conversão alimentar (CA), porcentagem de mortalidade (MORT%) e índice hepatossomático (IHS) foram avaliados. Aos 45 e 90 dias todos os peixes foram anestesiados e pesados. Um peixe por aquário foi sacrificado para determinar a proteína bruta (PB), extrato etéreo (EE), umidade (UM) e cinzas das carcaças. Os valores de UM, cinzas e EE diminuíram com a inclusão de FPM na ração (P<0,05). Peixes alimentados com 2, 4 e 8% de FPM apresentaram maior teor de PB. Esta diferença foi provavelmente devido ao menor teor de EE desses peixes. Observou-se efeito quadrático negativo para as variáveis GP e CR e efeito quadrático positivo para a CA. A equação de regressão demonstrou que valores acima de 5,55% de inclusão de farelo de pinhão manso são significativamente prejudiciais para o desenvolvimento dos peixes. O IHS apresentou efeito linear negativo de acordo com o aumento do nível de FPM na dieta. Os peixes do tratamento 16%FPM apresentaram menor tempo de vida e 100% de mortalidade, indicando a alta toxicidade do FPM...
Jatropha curcas meal is a vegetable protein-rich ingredient which could be used in animal diets as a soybean meal substitute. Otherwise, information is lacking regarding to its nutritional value and the effect of antinutritional factors for fish. A 90-day feeding trial was performed to evaluate the effect of jatropha meal (JM) inclusion in diets for Nile tilapia. Two hundred and forty fish with 13.82 ± 0.39g mean initial weight were randomly assigned to 30 250l-aquaria in a completely randomized design. Fish were fed diets (isonitrogenous = 32.00% DP, isoenergetic = 4000 kcal GE/kg diet and same fiber level = 8.7% CF) containing graded JM levels (0.0, 1.0, 2.0, 4.0, 8.0 and 16.0%). Jatropha meal chemical composition, feed intake (FI), weight gain (WG), feed conversion ratio (FCR), mortality and hepatosomatic index (HSI) were evaluated. At 45 and 90 days all fish were anesthetized and weighed. One fish per aquarium was killed to determine dry matter (DM), ash, crude protein (CP) and ether extract (EE) content of fish carcass. Ash, DM and EE content reduced according to JM inclusion levels (P<0.05). Fish fed 2, 4 and 8% JM had higher CP content. This difference was probably due to the lower EE content of these fish. A negative quadratic effect was observed for WG and FI while positive quadratic effect was observed for FCR. The regression equation demonstrated that inclusion JM levels above 5.55% depressed fish growth. HSI showed negative linear effect according to increasing JM level in the diet. Fish fed 16% JM showed the lowest life span and completely died before the end of the experiment, indicating the high toxicity of JM. Tilapia fed JM showed anorexia signs, erratic swimming... (Complete abstract click electronic access below)
8
Dornelas, Lívia Carrasco. « Efeito da temperatura ambiente e suplementação da dieta com protease no desempenho e utilização de nutrientes em frangos de corte ». Botucatu, 2017. http://hdl.handle.net/11449/151444.
Texte intégralRésumé :
Orientador: José Roberto SartoriResumo: Avaliou-se o efeito da suplementação de protease na digestibilidade e desempenho de frangos de corte em ambiente termoneutro e estresse cíclico pelo calor. Foram utilizados 320 pintos machos Cobb de um dia distribuídos casualmente em esquema fatorial 2x2x2 [ambiente termoneutro ou ambiente quente x dieta atendendo as exigências nutricionais (controle positivo, CP) ou reduzida 6% em proteína bruta e aminoácidos (controle negativo, CN) x protease: 0 ou 200ppm] com 8 repetições. De 1 a 7 dias de idade, a conversão alimentar (CA) foi melhor em frangos CN quando em ambiente termoneutro, e quando em ambiente quente, a CA melhorou com a dieta CP. Frangos em ambiente termoneutro apresentaram melhor CA e maior ganho de peso no período de 1 a 14 dias. Maior consumo de ração e ganho de peso foram observados em frangos mantidos em ambiente termoneutro nos períodos de 1 a 21 dias e 1 a 35 dias de idade. No período de 1 a 35 dias de idade houve interação entre dieta e protease, sendo que frangos que receberam dietas CP apresentaram melhor CA quando receberam protease. Frangos que receberam protease melhoraram a conversão alimentar quando consumiram CP comparados aos que receberam CN. A suplementação de protease favoreceu balanço de nitrogênio, coeficiente de metabolizabilidade da proteína bruta e da matéria seca e a energia metabolizável aparente e energia metabolizável aparente corrigida pelo nitrogênio em frangos de corte em ambiente quente com dieta controle positivo. Concluindo, o estr... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The objective of the current study was to evaluate the effects of protease supplementation on diet digestibility and growth performance of broilers raised under thermoneutral condition and cyclic heat stress. In a 2x2x2 factorial system [thermoneutral condition or heat stress vs. diets formulated to meet nutritional (positive control, PC) or diets with crude protein and amino acids below requirements by 6% (negative control, NC) x Protease: 0.200ppm], 320 one-day-old male Cobb broilers were distributed in 8 replicates. From 1 to 7 days of age, feed conversion ratio (FCR) was better in thermoneutral condition, and in heat stress, feed conversion ratio (FCR) was better when consume PC. Broilers in thermoneutral environment presented best FCR and greater weight gain during the period from 1 to 14 days. Increased feed consumption and weight gain were observed in broilers kept in thermoneutral environment in periods of 1 to 21 days and 1 to 35 days old. During the period from 1 to 35 days of age there was interaction between diet and protease, and broilers that were given diets CP presented best FCR when they received protease. Broilers receiving protease improved feed conversion when consumed PC compared to those receiving NC. Protease supplementation favored nitrogen balance, metabolizable crude protein, dry matter, apparent metabolizable energy and nitrogen-corrected apparent metabolizable energy in broiler chickens in heat stress with positive control diet. In conclusion, heat... (Complete abstract click electronic access below)
Mestre
9
Santos, Vivian Gomes dos [UNESP]. « Valor nutritivo, pela Tilápia do Nilo, do farelo de nabo forrageiro ». Universidade Estadual Paulista (UNESP), 2008. http://hdl.handle.net/11449/95284.
Texte intégralRésumé :
Made available in DSpace on 2014-06-11T19:27:30Z (GMT). No. of bitstreams: 0
Previous issue date: 2008-03-06Bitstream added on 2014-06-13T18:48:01Z : No. of bitstreams: 1
santos_vg_me_botfmvz.pdf: 160598 bytes, checksum: 2fe58f8db5442f8ac8dc644c76ac3c0a (MD5)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Universidade Estadual Paulista (UNESP)
Várias oleaginosas estão sendo estudadas para a produção de biocombustíveis. O processamento do grão para a obtenção do óleo resulta numa diversidade de subprodutos, entre eles o farelo de nabo forrageiro (Raphanus sativus) que, por possuir alto teor protéico, se apresenta como possível sucedâneo do farelo de soja nas rações. Entretanto, faltam informações de seu valor nutritivo e da ação dos fatores antinutricionais presentes. Este estudo foi realizado na Unesp - Universidade Estadual Paulista, da Faculdade de Medicina Veterinária e Zootecnia, Campus de Botucatu, para determinar os coeficientes de digestibilidade aparente (CDA) da matéria seca (MS), proteína bruta (PB), energia bruta (EB), aminoácidos (AA) e a disponibilidade do fósforo do farelo de nabo forrageiro, pela tilápia-do-Nilo. Empregouse uma ração purificada (referência) e uma ração composta de 60% da ração referência e 40% do farelo de nabo forrageiro. O farelo de nabo forrageiro apresentou 91,28% de MS; 42,07% de PB, 4256 kcal/kg de EB, 3,47% de EE, 7,37% de FB, 1,25% de cálcio e 1,0% de fósforo. Os CDA foram de 55,92% para MS, 82,10% para PB, 75,26% para EB e 85,23% do fósforo. Os CDA dos AA estiveram entre 81,12% para a glicina e 95,11% para o ácido glutâmico. Os resultados demonstram que o farelo de nabo forrageiro apresenta potencial para ser usado como fonte protéica alternativa para compor a ração da tilápia do Nilo.
Oil seeds have been studied to produce bio combustibles. In order to obtain oil, seed processing results in several byproducts, among them, the fodder radish meal (Raphanus sativus) which has high protein content. This byproduct is a potential substitute to soybean meal in feed manufacture. However, there is a lack of information regarding its nutritional value and the anti-nutritional content and effects. This study was conduced at the Veterinary Medicine and Animal Science College from Sao Paulo State University, Botucatu, to determine the apparent digestibility coefficient (ADC) of dry matter (DM), crude protein (CP), raw energy (RE), amino acids (A) and phosphorus availability. The fish were fed a purified feed (base diet) and a 60% base diet plus 40% of fodder radish meal feed. Radish meal presented 91.98% DM, 42% CP, 4256 kcal/kg RE, 3.47% Ether extract, 7.37% crude fiber, 1.25% calcium and 1.0% phosphorus. The ADC values were DM: 55.92%, CP: 82.10%, RE: 75.26% and phosphorus: 85.23%. The ADC value for AA was 81.12% for glycine and 95.11% for glutamic acid. The results presented a potential utility for radish meal as an alternative protein source for Nile tilapia feeds.
10
Lima, Dâmaris Carvalho. « Efeitos da irradiação nas propriedades físico-químicas do feijão carioca ». Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/64/64134/tde-13092016-152914/.
Texte intégralRésumé :
O feijão é um importante alimento na dieta alimentar do brasileiro. A cada colheita ocorrem perdas dos grãos de feijão devido ao ataque de insetos e roedores. Uma das maneiras de se preservar os grãos de feijão, mantendo suas características nutricionais, é o uso da radiação gama. O objetivo do trabalho é avaliar os efeitos de diferentes doses da radiação gama nas propriedades físico-químicas do feijão carioca submetido à cocção e que sofreu ou não o processo de maceração. Partes dos feijões cariocas crus foram utilizadas como controle e outra parte foram submetidos à radiação ionizante com doses de 1, 5 e 10 kGy. Após a irradiação uma parcela das amostras (controle e irradiadas) passou pela maceração e outra não, em seguida, todos os feijões foram cozidos. As amostras cozidas foram liofilizadas, moídas e depois acondicionas em potes e armazenadas a temperaturas de -23ºC. As análises de composição centesimal, determinação da digestibilidade proteica, teores de tanino condensado e ácido fítico foram feitas utilizando as amostras moídas. Utilizando grãos inteiros, foram feitas análises de capacidade expansão e hidratação, tempo de cocção e cor instrumental. A irradiação não alterou a composição centesimal das amostras maceradas e sem macerar. Os teores de taninos condensados não reduziram conforme o aumento das doses. As concentrações de ácido fítico foram reduzidas nas doses de 5 e 10 kGy, para amostras maceradas, enquanto que para os feijões sem macerar, a irradiação gama não influenciou nos teores de fitatos. Ocorreu diminuição da digestibilidade proteica, nas amostras maceradas, a partir dose de 1 kGy, e as demais doses a redução não foi significativa. Já para os feijões sem macerar, houve aumento da digestibilidade, na dose de 10 kGy. Conforme o aumento das doses foi observado redução nos tempos de cocção dos feijões macerados e sem macerar. Na dose de 10 kGy, a capacidade de expansão do feijão aumentou. A coloração das amostras não modificou significativamente conforme o aumento das doses. Desta forma conclui-se que a radiação ionizante não influencia na composição centesimal e nos teores de taninos. A irradiação influenciou nos teores de ácido fítico em altas doses aplicadas, mas somente nas amostras maceradas, além de atenuar a digestibilidade proteica de feijões macerados. Reduz os tempos de cocção. Eleva a capacidade de expansão do feijão na dose de 10 kGy, porém não altera a coloração do feijão, conforme o aumento das dosesThe common bean is an important component in the diet of the average Brazilian person. Each harvest of beans, losses occur due to attacks of insects and rodents. One of the ways to preserve the beans, and at the same time keep its nutritional characteristics, is the use of gamma radiation. This study aimed to evaluate the effects of different doses of gamma radiation on the physical and chemical properties of the carioca variety of common beans subject to cooking of soaked and unsoaked beans. Portions of raw beans were used as control and the other was subject to ionizing radiation at doses of 1, 5 and 10 kGy. Following irradiation, a portion of the samples (control and irradiated) were soaked and the other was not, then all beans were cooked. The cooked samples were lyophilized, milled and then accommodated in pots and stored at -23ºC temperatures. The analysis of chemical composition, determination of protein digestibility, condensed tannin and phytic acid content were performed using the milled samples. Using whole grains, were performed analysis of expansion capability and hydration, cooking time and instrumental color. Irradiation did not alter the chemical composition of soaked and unsoaked samples. The condensed tannin levels did not reduce according to increased doses. The phytic acid concentrations were reduced at the doses of 5 and 10 kGy for soaked samples, whereas for the not soaked beans, gamma irradiation did not influence the phytate content. The protein digestibility decreased on soaked samples, at doses of 1 kGy and in the other doses, the reduction was not significant. As for not soaked beans, increases in digestibility were observed at dose of 10 kGy. As the doses increased, reduction in cooking time on soaked and unsoaked beans was noted. At a dose of 10 kGy, the bean expansion capability increased. The samples\' color did not change significantly, as the doses increased. Therefore, it is concluded that ionizing radiation has no effect on the chemical composition and tannin content. Irradiation influenced the phytates when applied in higher doses, but only in soaked samples, as well as mitigate protein digestibility on soaked beans. It reduces cooking time, raises bean expansion capability at a 10 kGy dose, but it does not change the bean color as doses increase
Livres sur le sujet "Antinutritional factors in Legume"
1
International, Workshop on "Antinutritional Factors in Legume Seeds and Rapeseed" (3rd 1998 Wageningen Netherlands). Recent advances of research in antinutritional factors in legume seeds and rapeseed : Proceedings of the third international workshop on 'Antinutritional factors in legume seeds and rapeseed'. Wageningen : Wageningen Pers, 1998.
Trouver le texte intégral
2
Muzquiz, M., G. D. Hill, C. Cuadrado, M. M. Pedrosa et C. Burbano, dir. Recent advances of research in antinutritional factors in legume seeds and oilseeds. The Netherlands : Wageningen Academic Publishers, 2004. http://dx.doi.org/10.3920/978-90-8686-524-6.
Texte intégral
3
International Workshop on "Antinutritional Factors (ANF) in Legume Seeds" (1st 1988 Wageningen, Netherlands). Recent advances of research in antinutritional factors in legume seeds : Animal nutrition, feed technology, analytical methods : proceedings of the First International Workshop on "Antinutritional Factors (ANF) in Legume Seeds," November 23-25, 1988, Wageningen, the Netherlands. Sous la direction de Huisman J, Poel, T. F. B. van der. et Liener Irvin E. Wageningen : Pudoc, 1989.
Trouver le texte intégral
4
International Workshop on "Antinutritional Factors (ANF) in Legume Seeds" (2nd 1993 Wageningen, Netherlands). Recent advances of research in antinutritional factors in legume seeds : Analytical methods, animal nutrition, feed (bio) technology, plant breeding : proceedings of the Second International Workshop on "Antinutritional Factors (ANF) in Legume Seeds", December 1-3, 1993, Wageningen, the Netherlands. Sous la direction de Poel, A. F. B. van der., Huisman J et Saini H. S. Wageningen : Pudoc, 1993.
Trouver le texte intégral
5
Yadav, S. S. Climate change and management of cool season grain legume crops. Dordrecht : Springer, 2010.
Trouver le texte intégral
6
(Editor), J. Huisman, T. F. B. Van Der Poel (Editor) et Irvin E. Liener (Editor), dir. Recent Advances of Research in Antinutritional Factors in Legume Seeds and Rapeseeds. Purdue University Press, 1999.
Trouver le texte intégral
7
Muzquiz, M., G. D. Hill, C. Cuadrado et M. M. Pedrosa. Recent Advances Of Research In Antinutritional Factors In Legume Seeds And Oilseeds : Proceedings of the Fourth International Workshop on Antinutritional (EAAP Scientific). Purdue University Press, 2004.
Trouver le texte intégral
8
The Whole Soy Story : The Dark Side of America's Favorite Health Food. NewTrends Publishing, Inc., 2005.
Trouver le texte intégral
9
Daniel, Kaayla T. Whole Soy Story : The Dark Side of America's Health Food. New Trends Publishing, Incorporated, 2009.
Trouver le texte intégral
10
Valentim, Judson Ferreira. Effect of environmental factors and management practices on nitrogen fixation of rhizoma peanut and transfer of nitrogen from the legume to an associated grass. 1987.
Trouver le texte intégralChapitres de livres sur le sujet "Antinutritional factors in Legume"
1
Dangi, Priya, Nisha Chaudhary, Deepali Gajwani et Neha. « Antinutritional Factors in Legumes ». Dans Handbook of Cereals, Pulses, Roots, and Tubers, 305–18. Boca Raton : CRC Press, 2021. http://dx.doi.org/10.1201/9781003155508-20.
Texte intégral
2
Saurabh, Vivek, Sumit B. Urhe, Anurag Upadhyay et Sampada Shankar. « Antinutritional Factors in Cereals ». Dans Handbook of Cereals, Pulses, Roots, and Tubers, 173–92. Boca Raton : CRC Press, 2021. http://dx.doi.org/10.1201/9781003155508-12.
Texte intégral
3
Kahala, Minna, Sari Mäkinen et Anne Pihlanto. « Impact of Fermentation on Antinutritional Factors ». Dans Bioactive Compounds in Fermented Foods, 185–206. New York : CRC Press, 2021. http://dx.doi.org/10.1201/9780429027413-10.
Texte intégral
4
Woiciechowski, Adenise Lorenci, Maria Giovana Binder Pagnoncelli, Thamarys Scapini, Fernanda Guilherme Prado, Fernanda Kelly Mezzalira, Carolina Mene Savian et Carlos Ricardo Soccol. « Microbial Enzymes for Reduction of Antinutritional Factors ». Dans Microbial Enzymes in Production of Functional Foods and Nutraceuticals, 195–217. Boca Raton : CRC Press, 2022. http://dx.doi.org/10.1201/9781003311164-13.
Texte intégral
5
Katoch, Rajan. « Estimation of Antiquality and Antinutritional Factors in Forages ». Dans Techniques in Forage Quality Analysis, 101–32. Singapore : Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-6020-8_10.
Texte intégral
6
Soni, Komal, Mrinal Samtiya, Veda Krishnan et Tejpal Dhewa. « Antinutritional Factors : Nutrient Bioavailability and Health Beneficial Effects ». Dans Conceptualizing Plant-Based Nutrition, 157–79. Singapore : Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-4590-8_8.
Texte intégral
7
Skorupska, Anna, Jerzy Wielbo, Dominika Kidaj et Monika Marek-Kozaczuk. « Enhancing Rhizobium–Legume Symbiosis Using Signaling Factors ». Dans Microbes for Legume Improvement, 27–54. Vienna : Springer Vienna, 2010. http://dx.doi.org/10.1007/978-3-211-99753-6_2.
Texte intégral
8
Sheath, G. W., et J. Hodgson. « Plant-Animal Factors Influencing Legume Persistence ». Dans Persistence of Forage Legumes, 361–74. Madison, WI, USA : American Society of Agronomy, Crop Science Society of America, Soil Science Society of America, 2015. http://dx.doi.org/10.2134/1989.persistenceofforagelegumes.c26.
Texte intégral
9
Blair, Robert. « Ingredients for organic diets. » Dans Nutrition and feeding of organic cattle, 43–158. 2e éd. Wallingford : CABI, 2021. http://dx.doi.org/10.1079/9781789245554.0004.
Texte intégral
10
Skorupska, Anna, Dominika Kidaj et Jerzy Wielbo. « Flavonoids and Nod Factors : Importance in Legume-Microbe Interactions and Legume Improvement ». Dans Microbes for Legume Improvement, 75–94. Cham : Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-59174-2_3.
Texte intégralActes de conférences sur le sujet "Antinutritional factors in Legume"
1
Liu, Keshun, et Mike Woolman. « Developing an optimized method for measuring chymotrypsin inhibitor activity in protein products ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yucc6741.
Texte intégralRésumé :
Protease inhibitors of protein nature, such as trypsin inhibitors and chymotrypsin inhibitors, are rich in seeds of legume crops. Soybeans contain Kunitz inhibitor and Bowman-Birk inhibitor. The former mainly inhibits trypsin, while the latter inhibits both trypsin and chymotrypsin. Other legumes contain similar types. Historically, trypsin inhibitor activity in legume products has been of primary interest for measurement due to its antinutritional implication. However, Bowman-Birk inhibitor has been shown therapeutic. It is also more resistant to heat than Kunitz inhibitor. As increasing volumes of plant proteins are being used for food or feed in recent years, there is a growing interest in monitoring chymotrypsin inhibitor activity (CIA) in these products as well. Yet, reported methods for CIA assay vary greatly, with no standard method being available. Three years ago, at our USDA lab, we developed an improved method for measuring trypsin inhibitor activity, which was later adopted as AOCS Official Method, Ba 12a-2020. This presentation reports our new effort in developing a method for measuring CIA, using N-benzoyl-L-tyrosine p-nitroanilide (BTpNA) as a substrate. Unlike the substrate for measuring trypsin inhibitor activity, BTpNA is not water soluble, an organic solvent that is miscible with water must be present. Therefore, the assay system for measuring CIA was much more complicated than that for measuring trypsin inhibitor activity. This made the method development more difficult than originally thought. After investigating effects of many assay parameters, such as organic solvent, the sequence of adding reagents, % chymotrypsin inhibition, etc., an optimized method for CIA measurement was finally developed. It featured dimethylformamide as the organic solvent, the enzyme-last sequence, 5 mL total assay volume, and calculation of the inhibitor activity based on % chymotrypsin inhibition. The proposed method was reliable and robust and could be standardized for measuring CIA in various protein products.
2
Newton, Ashley, et Kaustav Majumder. « Evaluating the Efficacy of Germination in Producing Biologically Active Peptides from Garbanzo Beans ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/czkw6895.
Texte intégralRésumé :
Interest in plant-based protein, specifically pulse protein, has grown exponentially. Garbanzo beans (Cicer arietinum) have gained interest, as they are commonly consumed in many parts of the world. Bioactive peptides identified in pulse proteins have been shown to increase in concentration when exposed to various processing methods. Germination has been shown to decrease antinutritional factor concentration and increase production of enzymes, resulting in the production of peptides with potential bioactivity. This experiment aims to evaluate the efficacy of germination in producing and increasing the concentration of bioactive peptides in garbanzo beans. Garbanzo beans (GB) were germinated over a 3-day time period, with samples taken at the start of germination (day 0) and day 3. Soluble protein content was analyzed by Lowry’s protein estimation method and peptide content was measured using a fluorometric peptide assay. SDS-PAGE gel electrophoresis was performed to investigate proteolytic changes in major storage proteins after germination. Soluble protein content and peptide content were both found to significantly increase after three days of germination. Germination of GB was found to increase the total soluble protein and peptide by 1% and 70%, respectively. Gel electrophoresis revealed the occurrence of proteolysis on day 3, with a disappearance of bands at 65 kDa and 100 kDa, corresponding to vicilin and convicilin, respectively, as well as a decrease in bands around 50 kDa, corresponding to legumin subunits. Future work will involve testing the bioactive potential of peptides derived from germinated GB using cell culture assays and identifying potential bioactive peptides via liquid chromatography-tandem mass spectrometry.Plant-based protein popularity has continued to increase, and there is a large interest in the use of bioactive peptides in pulses. The use of various processing conditions to increase the concentration of bioavailable peptides in pulses can be used to develop functional foods with novel health benefits.
3
Sitnikov, Nikolay. « DEVELOPMENT OF LIVESTOCK BASED ON MODERN FEED PRODUCTION ». Dans Multifunctional adaptive fodder production 26 (74). ru : Federal Williams Research Center of Forage Production and Agroecology, 2021. http://dx.doi.org/10.33814/mak-2021-26-74-132-137.
Texte intégralRésumé :
The state of animal husbandry in the country, directions of intensification of the industry, factors that restrain the growth of economic efficiency of animal husbandry, the influence of feed production on the development of animal husbandry are analyzed. The directions of increasing the economic efficiency of forage production by increasing the proportion of proteins in the feed used, improving their structure by expanding the crops of perennial legumes and legume-cereal grass mixtures are proposed.
4
Chernyavskih, Vladimir, Natal'ya SOPINA, Denis SOPIN, Aleksandr LOGVINOV et Luiza SAYFUTDINOVA. « Database creation plants of the legume family (Fabaceae) in the flora of Belgorod areas ». Dans Multifunctional adaptive fodder production 29 (77). ru : Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-29-77-123-129.
Texte intégralRésumé :
The development of information technologies in Russia makes it possible to organize, preserve, systematize and collect large amounts of data into electronic databases for various purposes. Based on the analysis of a large volume of field research, the authors have developed an MS Access database for plants of the Fabaceae family of the Belgorod region. The Microsoft Office software package includes the Microsoft Access program (MS Access), designed to create databases, store, process and quickly access the necessary information. The review of methodological approaches used to create a database of species and genera of the legume family (Fabaceae), common in the flora of the Belgorod region, is given. The developed database makes it easier to find valuable source forms for the selection of legumes resistant to biotic and abiotic environmental factors.
5
Ozolina, Kristine, Inga Sarenkova et Sandra Muizniece-Brasava. « The anti-nutritional factors of legumes and their treatment possibilities : a review ». Dans Research for Rural Development 2023 : annual 29th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2023. http://dx.doi.org/10.22616/rrd.29.2023.010.
Texte intégralRésumé :
Today the demand for plant-based protein is growing rapidly due to increased awareness of animal protein growing costs and limited supply and has been highly related to biodiversity loss, climate change, and freshwater depletion. Legumes are in demand for their high content of protein, minerals, vitamins, and carbohydrates, also including dietary fibre. Legumes are rich not only in macronutrients and micronutrients but also contain anti-nutritional factors. One of the most important anti-nutritive properties of legumes is their high trypsin activity. The length of time required for the preparation of legumes has limited their frequency of use compared to recommended intake levels. By heat treatment, an anti-nutritional component in legumes can be mostly separated. The possibility of using extrusion cooking, microwave dryer, roasting equipment, etc., is widely studied. Roasting is one of the widespread methods for treatment of legumes that significantly enhances the texture, flavour, colour, and product appearance. The latest studies in the legume treatments report valuable results after the combined treatments, wet roasting, which includes: dehulling, soaking, and roasting. Heat treatment can be a potential way to improve legumes use in food production: reducing the time required for treatment, preparation and improving nutritional value.
6
Dee, Derek, Fan Bu, Lanfang Shi et Sara Zamani. « Comparing the structure and functionality of amyloid fibrils assembled from peanut, pea, lentil, and mung bean proteins ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kkyn7687.
Texte intégralRésumé :
Protein structure dictates functionality, and one way to dramatically alter protein structure is to induce proteins to self-assemble into amyloid fibrils. Amyloid fibrils, or nanofibrils, are long (100–1000’s nm), narrow (10’s nm), highly-organized protein aggregates that hold promise for various applications in biotechnology and food. Converting plant proteins into fibrils may improve their functionality and create sustainable materials, yet most nanofibril research has focused on animal-derived proteins, so there is a need to learn more about fibrils derived from plant proteins. This project compared fibrils assembled from crude protein extracts from peanut, pea, lentils and mung bean, comparing their fibril assembly kinetics, fibril structure, emulsification and viscosity properties. Peanut and mung bean fibrils assembled much faster (kPeanut = 0.90 ± 0.40 h-1, kMungbean = 0.95 ± 0.40 h-1) compared to pea and lentil fibrils (kPea = 0.19 ± 0.03 h-1, kLentil = 0.24 ± 0.01 h-1), at 80 °C, pH 2 with stirring. Fibrils from the different legume proteins displayed markedly different structures that could be generally classified as either long and straight (1000’s nm) or short and curly (100’s nm). The former are more similar to fibrils typically generated from animal proteins (e.g., whey, egg white proteins) while the latter are typical of legume protein fibrils presented in the literature. The longer/straighter or shorter/curly fibrils displayed unique functionalities (emulsion particle size and viscosity profiles) that did not directly correlate with fibril morphology, although several confounding factors limit the establishment of direct structure-function associations. This work indicates several approaches to optimize the assembly of legume protein fibrils that may find use in new plant-based materials and foods.
7
Grebennikov, Vadim. « Agro-energy efficiency of growing intermediate wheatgrass, elongated wheatgrass and yellow alfalfa on downed forage lands in the dry-steppe zone ». Dans Multifunctional adaptive fodder production23 (71). ru : Federal Williams Research Center of Forage Production and Agroecology, 2020. http://dx.doi.org/10.33814/mak-2020-23-71-125-129.
Texte intégralRésumé :
The justification of agro-energy efficiency of growing new high-yielding drought-resistant varieties and types of perennial grasses, such as intermediate Wheatgrass, elongated Wheatgrass and yellow alfalfa, which provide a positive effect of interaction of legume-cereal grass mixtures and single-species crops that are resistant to abiotic factors while improving hayfields and pastures of the arid zone, is presented. All studied grass mixtures and single-species crops of yellow alfalfa had a high annual yield of gross (21.7–48.7 GJ/ha) and exchange energy (13.5–32.1 GJ/ha) and provided the production of full-fledged feed.
8
Alhomodi, Ahmad, William Gibbons et Bishnu Karki. « Variation in Cellulase Production During Solid and Submerged State Fermentation of Raw and Processed Canola Meal by Aureobasidium Pullulans, Neurospora Crassa, and Trichoderma Reesei ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mrzb5147.
Texte intégralRésumé :
Justification: Canola meal (CM) is a protein rich co-product of canola oil extraction process, and its use is restricted to animal diet due to the presence of high fibers and antinutritional factors (ANFs) such as glucosinolates and phytic acids. As attempts to provide canola meal with low ANFs and fibers, traditional sprouting process of canola seed followed by sprout defatting and mild washing water pretreatment of hexane extracted CM were applied. The obtained canola sprout meal (CSM) and washed hexane extracted canola meal (WHECM) along with raw hexane extracted canola meal (HECM) underwent submerged and solid-state fermentation. It was noticed that used fungi yielded different outcomes in terms of fiber and ANFs reduction. The objective of this this study was to evaluate the activities of enzymes (cellulase, endoglucanase, and β-glucosidase) produced by three fungal strains (Aureobasidium pullulans, Neurospora crassa and Trichoderma reesei) cultivated on three differently processed canola substrates (CSM, WHECM and HECM) during solid- and submerged- state fermentations using mono and coculture inoculation. Our results showed that cellulase, β-glucosidase and endoglucanase activity significantly varied based on substrate used, mode of fermentation (solid/submerged) and inoculation type (mono/co) even under same strain, highlighting the effect of pre-processed meals, and fermentation conditions on the overall fungal enzymatic activities and their impact on the nutritional composition of the substrate/products.
9
Lodyanov, V. V., et M. N. Shatverova. « THE INFLUENCE OF SOY PROCESSING PRODUCTS ON THE RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS : REVIEW ». Dans INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. ООО «ДГТУ-Принт» Адрес полиграфического предприятия : 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2023. http://dx.doi.org/10.23947/itse.2023.239-243.
Texte intégralRésumé :
Food is the most important source of human vital energy, the basis for the formation and maintenance of his physical condition, one of the most important factors of his intellectual activity. Currently, a breakthrough in the technology of production of new types of products is associated with the use of modern methods of biotechnology, which contribute to improving the nutritional properties of food products. Among such raw materials, legume seeds are of great importance in human life, which contain up to 28-32% of full—fledged proteins, and soy seeds - more than 40%. The article examines how soy processing products affect the change in the rheological properties of the product, specifically bread. In the course of the work, based on the literature analysis of already published studies, the main rheological characteristics of the product were considered, such as: porosity, elasticity, shear stress limit and elasticity. The influence of the listed properties on the shape stability, organoleptic quality, structure and quality of bread is also considered.
10
Shea, Zachary, et Bo Zhang. « Enhancing Soybean Meal Demand and Market by Developing Soy Meal Based Aquafeeds ». Dans 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gbos5039.
Texte intégralRésumé :
Generally, about 50-70% of aquaculture production costs are feed related since fish meal is highly expensive ($1,500/metric ton). Due to this, there is a pressing need to find alternative and sustainable sources for fish meal. While soy meal is one alternative, it is limited at how much can be used for fish feed due to the presence of antinutritional factors, such as trypsin inhibitors (TI). This study examines Steelhead trout (Oncorhynchus mykiss) fed five different diets that varied in how much soy meal was present, either 0%, 30%, or 60%, and the if the soy came from a low or high TI variety. The five diets were the fish meal control that had no soy meal present, two diets using commercial soy meal with high levels of TI at 30% and 60% inclusion levels (30% and 60% SBM) and two diets using the low-TI variety VT Barrick at 30% and 60% inclusion levels (30% and 60% VSBM). Each diet was fed to three 100 L tanks with 10 fish each for 7 weeks. Fish were weighed at the start of the trial, after 2, 4, and 7 weeks to measure specific growth rate, feed conversion ratio, and percentage weight gain. After 7 weeks, four fish from each diet had their liver and viscera weighed to determine hepatosomatic index (HIS) and viscerosomatic index (VSI) as well as collecting fecal samples for microbiota analysis. Fish fed the FM, 30% SBM and 30% VSBM were found to have similar growth performances, while the 60% SBM and 60% VSBM were found to have lower growth than the other three diets with the 60% VSBM having the lowest growth.
Rapports d'organisations sur le sujet "Antinutritional factors in Legume"
1
Nindi, Tabitha. Understanding the factors that influence cereal-legume adoption amongst smallholder farmers in Malawi. Washington, DC : International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134316.
Texte intégral