Academic literature on the topic 'Facteur antinutritionnel'

The objective of this study was to determine the effect of duration of cooking of various varieties of Lablab purpureus beans at 1000 on their antinutritional factor compositions. Nine different varieties of Lablab purpureus beans were subjected to cooking for 0.0, 10.0, 200, 30.0), 40.0,50.0 and 60.0 minutes respectively at 100°C. For each batch of cooking, 4 litres of water was first brought to boiling in a 10 litre aluminium cooking pot and about 50g of the seed was poured into the boiling water, covered and allowed to cook for each specified time period. The seeds were sun dried for 3 days before milling. A representative sample for each cooking time and for each variety was taken to the laboratory for the determination of antinutritional factors to include trypsin inhibitors, phyric acid, tannin and hydrocyaric acid. Results obtained indicate that duration of cooking had a significant (P<0.05) effect on the antinutritional composition of the various varieties of lablab beans. The levels of antinutritional factors in the beans were found to decrease significantly (P<0.05) as the duration of cooking increased across the various varieties. However percent destructions of trypsin inhibitor activity, phytic acid and hydrocyanic acid were very rapid at about 30 minutes of cooking.

AbstractAntinutritional factors in livestock foods may be defined as the substances which either by themselves, or through their metabolic products arising in the system, interfere with food utilization and affect the health and production of animals. These deleterious substances, also referred to as anti-quality factors can be divided tentatively into four groups based on their effects on livestock: (i) affecting protein utilization and depressing digestion (protease inhibitors, tannins, saponins, lectins, etc.), (ii) metal ion scavengers (oxalates, phytates, gossypol pigments, glucosinolates), (Hi) antivitamins, and (iv) those which cannot be put in the above categories (mycotoxins, mimosine, cyanogens, nitrates, alkaloids, photosensitizing agents, isoflavones, etc.). This paper discusses only those deleterious substances which are of prime concern to the farmers and scientists of developing countries. Much emphasis is given to polyphenols compounds, as this class of anti-nutritional factor is the most widespread in non-conventional foodstuffs, i.e. agroindustrial and forestry byproducts. The effective utilization of these non-conventional foods forms the main area of research in the third world countries due to shortages of conventional foods. Efforts have been made to present the current knowledge on their assay methods, effects on animals, mode of action and detoxification/detannification using physical, chemical and biotechnological approaches. Other anti-quality factors viz., mycotoxins, mimosine, cyanogens and nitrates which also cause damage to livestock in developing countries are also discussed briefly.

For rational use of moringa seeds and its anatomical fractions (kernel, shells, and wings), the objective of the present investigation was to analyze their chemical composition, antinutritional factors content, and antioxidant capacity. The seed kernel fraction represents 71.78% of the whole seed weight and possesses high contents of protein (32.19%) and lipids (38.72%), whereas seed shells and wings fractions are mainly composed of dietary fiber and carbohydrates. Phytate was the most abundant antinutritional factor detected in all fractions (604.0 mg PAE/100 g-1674.9 mg PAE/100 g), followed by total phenolics (218.5 mg GAE/100 g-386.9 mg GAE/100 g) and saponins (130.4 mg DE/100 g-197.4 mg DE/100 g). Moringa seeds fractions showed a high antioxidant capacity. The kernel fraction exerts the highest activity (15 251.90 μmol TE/100g), followed by shells (8 499.50 μmol TE/100g) and wings (5 878.90 μmol TE/100g). Moringa seed kernel fraction seems to be a promising source of protein. All anatomical seed fractions of moringa are a reservoir of dietary fiber and antioxidants.

The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparations, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30%, similarly, the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors.

Kidney bean is an important source of high quality protein, as well as other nutritious substances. The higher the content of these nutritious substances in a given kidney bean, the higher it's quality. Proximate composition and anti-nutritional factors of raw and processed kidney bean seed were investigated with a view to finding alternative and cheaper source of protein. The study was conducted at plateau state college of agriculture livestock farm, Garkawa to investigate the proximate composition and anti – nutritional factors of differently processed kidney bean (Phaseolus vulgaris) seeds. The Processing methods investigated were raw, cooked, soaked, fermented and sprouted in (T1, T2, T3, T4 and T5) respectively. The results obtained indicates that Ether Extract (EE), Ash, Moisture contents and calculated Metabolizable Energy (ME) showed no significant difference (P > 0.05) between the processed and the raw sample. However, there were significant differences (P < 0.05) in the crude protein (CP) and crude fibre (CF) contents for both raw and processed samples. Fermented kidney bean seeds had the highest CP level of 25.00%, compared to sprouted, raw, soaked and cooked with CP % of 22.94, 20.70, 20.31 and 20.13%, respectively. The fermented kidney bean seeds had the highest CF of 10.55% while others did not differ with value of the raw. Anti – nutrients composition showed that fermented seeds had significant reduction in the levels of oxalate, saponin, tannin, cyanide, and trypsin inhibitor, compared to the raw sample. These results suggest that fermentation of kidney bean seeds enhances its usage as proteins source in animal feed due to its increased protein content and reduction in some anti – nutritional factors. Le haricot rouge est une source importante de protéines de haute qualité, ainsi que d'autres substances nutritives. Plus la teneur en ces substances nutritives d'un haricot est élevée, plus sa qualité est élevée. La composition immédiate et les facteurs anti-nutritionnels des grains de haricots rouges crus et transformés ont été étudiés en vue de trouver une autre source de protein qui seramoins chère. L 'étude a été menée à la ferme d'élevage de College d'Agriculture, dans l'etat de Plateau, à Garkawa, au Nigeria, pour étudier la composition immédiate et les facteurs anti - nutritionnels des graines de haricot rouge (Phaseolusvulgaris) traitées différemment. Les méthodes de traitement étudiées étaient crues, cuites, trempées, fermentées et germées en (T1, T2, T3, T4 et T5) respectivement. Les résultats obtenus indiquent que l'extrait d'éther (EE), les cendres, les teneurs en humidité et l'énergie métabolisable (EM) calculée n'ont montré aucune différence significative (P> 0.05) entre l'échantillon traité et l'échantillon brut. Cependant, il y avait des differences significatives (P <0.05) dans les teneurs en protéines brutes (PB) et en fibres brutes (FB) pour les échantillons bruts et traités. Les graines de haricots rouges fermentés avaient le niveau de PB le plus élevé de 25.00%, comparativement aux graines germées, crues, trempées et cuites avec des PB% de 22.94, 20.70, 20.31 et 20.13%, respectivement. Les graines de haricots rouges fermentés avaient le FB le plus élevé de 10.55% tandis que d'autres ne différaient pas avec la valeur de la matière première. La composition anti - nutriments a montré que les graines fermentées avaient une réduction significative des niveaux d 'oxalate, de saponine, de tanin, de cyanure et d'inhibiteur de trypsine, par rapport à l 'échantillon brut. Ces résultats suggèrent que la fermentation des graines de haricots rouges améliore son utilisation comme source de protéines dans l'alimentation animale en raison de sa teneur accrue en protéines et de la réduction de certains facteurs antinutritionnels.

Comparative effects of different processing methods like blanching, soaking, roasting and germination methods on nutritional composition and antinutritional factors in peanut milk were investigated. Local and CO 6 peanut varieties were selected for peanut milk preparation and subjected to different processing methods. Peanut milk was extracted from fresh (control), blanched (2 mins), soaked (3 hrs), roasted (roasting 5 mins followed by soaking 3 hrs) and germinated (8 hrs) peanuts. Peanuts were washed, ground, slurry separated, filtered, homogenized, double pasteurized and stored. Different processing methods influenced the nutritional composition of local and CO 6 variety peanut milk. The nutritional composition like total solids, protein, fat, calcium and iron content of the different processed peanut milk were analyzed. The total solid content of the peanut milk does not change in soaking (13.98 and 15 g/ 100 mL), germination method (13.99 and 15.26 g/100 mL), less reduction in roasting method (13.96 and 15.20 g/ 100 mL), more significant reduction in blanching method (12.36 and 13.97 g/ 100 mL) in local and CO 6 variety of peanut milk respectively were recorded. Protein content was increased in germination ((6.1 and 6.4 g/ 100 mL), soaking (6.0 and 6.3 g / 100 mL), roasting method (5.6 and 5.8 g / 100 mL) and reduction in blanching method (4.1 and 5.0 g / 100 mL) in local and CO 6 variety peanut milk respectively. Fat content was significantly reduced in control (3.82 and 3.54 g / 100 mL), blanching method (3.63 and 3.32 g / 100 mL), soaking method ( 3.80 and 3.55 g/ 100 mL) and germination method (3.60 and 3.50 g/ 100 mL) in local and CO 6 variety peanut milk. Calcium and iron content was greatly reduced in blanching and lesser reduction in roasting method. Antinutritional factors like phytic acid, tannin, trypsin inhibitor, oxalate and phenol was greatly reduced in roasting and germination methods. It was observed that the nutritional properties were highly conserved and the antinutritional factor was greatly reduced in the roasting method.

White and red varieties of quinoa were germinated and studied for the changes in nutritional, anti-nutritional and rheological characteristics. Germination has significantly (p≤0.05) enhanced protein and crude fibre with the significant (p≤0.05) reduction in carbohydrate contents in both the varieties. Anti-nutritional factor like phytic acid was decreased by 8.56 and 18.80 units in white and red varieties respectively. Total phenols, total flavonoids enhanced significantly (p≤0.05) in both the varieties, showing more in red variety exhibiting comparatively higher antioxidant activity. After 48 hr of germination, vitamin ‘C’ in both the varieties enhanced between the range of 10.56 and 13.23 mg/100g. Linoleic acid was the major fatty acid identified in both the varieties constituting more than 50 per cent of total fatty acids. Germination has reduced linoleic, linolenic and palmitic acids with the increase in stearic and oleic acids. Germination also caused significant (p≤0.05) decrement in breakdown, set back and final viscosities in both the varieties without much affecting their pasting temperature.

Une etude analytique, genetique et metabolique de la sinapine et de ses homologues choliniques et phenoliques est realisee chez le colza et quelques autres especes de cruciferes. La methode de choix retenue pour acceder aux especes moleculaires accumulees dans les graines est la chromatographie liquide haute performance. La diversite des esters de choline d'acides aromatiques decrits au cours de l'etude a conduit a envisager l'interet de ces molecules comme marqueurs chimiotaxonomiques des cruciferes. La variabilite genetique du caractere a ete decrite chez le colza et des especes proches. Parallelement, il est apparu que la capacite des graines a accumuler les esters de choline etait fortement dependante des facteurs environnementaux et notamment de la disponibilite en eau. L'approche physiologique et metabolique realisee chez le colza revele que la phase de biosynthese de la sinapine est associee a la maturation de l'embryon alors que son catabolisme se produit pendant la germination et les premiers stades developpement de la jeune plante. Parallelement, plusieurs autres formes derivees de l'acide sinapique apparaissent transitoirement lors du metabolisme de la sinapine. D'une maniere generale il est verifie que les cinetiques anaboliques et cataboliques d'evolution de la sinapine sont etroitement correlees a la disponibilite de l'eau dans le materiel vegetal. Enfin, la pertinence du choix d'un systeme simplifie consistant en l'utilisation d'embryons androgenetiques de colza pour l'etude du metabolisme de la sinapine et de sa regulation a ete demontree

Ce travail présente l'étude de la valorisation des graines de soja par différents traitements technologiques traditionnels (germination, coagulation et fermentation). Les propriétés physico-chimiques des produits obtenus ont été déterminées. La valeur nutritionnelle et les propriétés biologiques, notamment le métabolisme lipidique des produits, ont été étudiées chez le rat normal (souche wistar), de 50 g, nourri pendant six semaines avec un régime à 10% de protéines, libre de cholestérol. Ces traitements entraînent des modifications des constituants des graines très complexes. Ceci mérite d'être suivi d'expérimentations supplémentaires, afin d'exploiter au mieux ces produits dans le domaine de la diététique ou de l'industrie alimentaire

Les tannins condenses ou proanthocyanidines sont des composes qui ont la propriete de former des complexes avec les proteines de la ration alimentaire et d'inhiber les proteases du tractus digestif. A l'aide d'un panel de methodes chimiques (methode au bleu de prusse couplee a l'adsorption sur pvpp, buoh/hci, vanilline), methodes biologiques (hemanalyse et complexation a la gelatine), methodes physiques (spectrocolorimetrie et spectrometrie proche infrarouge) nous avons expertise les facteurs antinutrionnels phenoliques de deux sources proteiques vegetales: pisum sativum l. Et vicia faba l. Parallelement, une etude de la variabilite phenotypique de ces legumineuses (pois et feverole) a montre une interaction genotype-milieu plus importante que l'effet milieu. Nous avons egalement tente de valider les methodes physiques de dosages non destructives par rapport aux methodes chimiques classiques ; la spectrometrie proche infrarouge en mode reflexion s'est averee etre une technique particulierement bien adaptee aux programmes de selection. Pour une connaissance plus approfondie des molecules responsables de l'activite tannante chez ces deux legumineuses, le contenu phenolique a ete fractionne par affrontement entre solvants et par passage sur tamis moleculaire. Une methode particuliere d'etude a ete developpee et les resultats ont montre que la base chimique du contenu phenolique des teguments reposait essentiellement sur des molecules de type proanthocyanidines ou tannins condenses. L'analyse structurale nous a permis d'identifier 14 molecules polyphenoliques s'accumulant dans les teguments. Les molecules identifiees sont des procyanidines dans le cas de la feverole (vicia faba alfred): 5 dimeres et un trimere. En revanche, dans le cas du pois (pisum sativum ssp arvense v 256) les molecules isolees sont essentiellement des prodelphinidines: 5 dimeres, 2 trimeres et un tetramere

L'etude de l'adaptation digestive apres sevrage a ete realisee chez le porcelet sevre de 21 a 56 jours d'age, soit en reponse a la presence de fan (tanins de sorgho), de pna (pulpe de betterave) ou a la source de glucides et de proteines dans les aliments. Les principaux effets mesures concernent les parametres zootechniques, la digestibilite des constituants majeurs de l'aliment et l'activite des enzymes pancreatiques et des peptidases de la bordure en brosse de l'intestin grele. Les performances de croissance apres le sevrage ne semblent pas etre affectees par la presence de tanins du sorgho dans l'aliment. La digestibilite fecale et dans une moindre mesure la digestibilite ileale, notamment de l'energie et de l'azote est reduite par les tanins presents dans les regimes. Cependant, cette reduction ne peut pas etre mise en relation avec une inhibition de l'activite des enzymes pancreatiques et intestinales qu'ils provoquent. Une liaison entre les tanins et les proteines alimentaires ou les glycoproteines du mucus semble etre l'explication la plus probable. L'ensemble des resultats montre toutefois que le sorgho a faible teneur en tanins est aussi bien utilise que le mais par le porcelet. L'incorporation de pna a raison de 6% de pulpe de betterave montre une amelioration des performances de croissance du porcelet apres le sevrage et de la composition tissulaire de la carcasse du porc a l'abattage. Que ce soit a un taux d'incorporation de 6 ou 12%, la digestibilite fecale de l'energie et de l'azote n'est pas affectee en presence des pna, mais la digestibilite ileale est reduite, entrainant une augmentation des degradations dans le gros intestin. Celle des constituants fibreux, notamment du ndf augmente dans l'ensemble du tractus. Ainsi, le porcelet s'avere capable de digerer des son sevrage, une proportion importante de constituants fibreux apportes par la pulpe ce qui peut expliquer l'amelioration de ses performances. L'activite de la lipase du pancreas augmente en presence des pna, celle de l'-amylase, de la trypsine et de la chymotrypsine n'etant pas affectees. Au contraire, l'activite des peptidases de la bordure en brosse, aminopeptidase n et dipeptidyl peptidase iv, et celle de la phosphatase alcaline augmentent dans la partie distale de l'intestin grele chez les porcelets ayant recu plus de pna dans les regimes. L'utilisation de ble extrude ne modifie ni les performances, ni l'activite des enzymes digestives. Les proteines solubles de poisson facilement digestibles au niveau ileal stimulent moins l'activite enzymatique et semblent moins aptes a provoquer une adaptation de la capacite digestive du porcelet apres un sevrage precoce. Les donnees de physiologie digestive constituent d'excellents indicateurs a prendre en compte dans la formulation des aliments de sevrage.

Contribution à la valorisation des protéines de féveroles pour l'alimentation humaine et animale. Dans l'approche méthodologique, on détermine quelques caractéristiques physico-chimiques, et la valeur nutritionnelle des graines de féveroles par une étude de croissance et de bilan azote chez les rats. Les résultats montrent que la germination des graines de féveroles présente plus d'avantages que d'inconvénients : la germination élimine partiellement ou en totalité certains facteurs antinutritionnels, les facteurs antitrypsiques sont très peu modifiés pendant la germination des graines de féveroles

The effect of inclusion rate of pea meal (PM), pea protein concentrate (PPC), soybean meal (SBM), soy protein concentrate (SPC), canola meal (CM) and canola protein concentrate (CPC) in salmonid diets was determined through six corresponding meta-analyses of all data available in the literature for these six feed ingredients, which was followed by weighted regression analysis. Increasing dietary inclusion levels of SBM, SPC, CM and CPC reduced specific growth rate (SGR). Regression analysis determined all of these relationships to be linear declines in SGR (P < 0.05). Inclusion levels of PM or PPC did not influence salmonid SGR (P > 0.05). These results showed that the influence plant proteins have on salmonid SGR is dependent on ingredient type and inclusion level. PM, PPC, SBM, SPC, CM an aqueous-extracted CPC and a high phytate CPC (PCPC) were analyzed for chemical nutrient (proximate, amino acid and phosphorus analysis) and antinutrient composition and total tract digestibility (two separate digestibility trials) in rainbow trout (Oncorhynchus mykiss). The digestibility of proximate chemical components and amino acids were significantly higher for the soy products than the pea products. These digestibilities were also significantly higher in protein concentrates than in plant meals. Dry matter and gross energy digestibility was higher in CPC than in CM (P < 0.05). Phosphorus digestibility was higher in CPC-fed fish than in CM-fed fish (P < 0.05), which is likely due to the fact that CPC did not contain phytic acid. Six consecutive growth studies (one trial per test ingredient) were conducted over a 361-day period to determine the effects of feeding increasing inclusion rates of PM, PPC, SBM, SPC, CM and CPC on the growth performance of rainbow trout. Diets were formulated based on the digestible nutrient content of all ingredients as determined in the previously conducted digestibility trials, to contain 0, 75, 150, 225 or 300 g/kg of each test ingredient. All diets were nutritionally equal and contained 17.6 MJ/kg digestible energy, 386.2 g/kg digestible crude protein and were balanced for digestible essential amino acids to meet or exceed the requirements of rainbow trout. Linear and quadratic analysis was conducted on the experimental data. There were no significant regressions resulting from feeding PM, SPC or CPC at 0-300 g/kg for average daily feed intake (ADFI), specific growth rate (SGR), feed conversion ratio (FCR) or protein efficiency ratio (PER). A positive relationship was associated between PPC inclusion and ADFI (P < 0.05). There was a significantly negative quadratic equation associated with the inclusion level of SBM on SGR and FCR and significantly negative linear and quadratic equations for PER. There were significantly negative linear relationships between the inclusion rate of CM and the SGR, FCR and PER of rainbow trout (P < 0.05). Growth trial results suggest at inclusion levels up to 300 g/kg, PM, PPC, SPC and CPC are feasible plant-based fish meal replacements with predictable growth effects, provided the nutritional constraints set in this experiment are followed. The results of these growth experiments were further analyzed using structural equation modeling to determine the relationship between ANF in the six ingredients and ADFI and SGR, which were transformed (tSGR and tADFI, respectively) to enable comparisons between experiments. All possible models between ingredient ANF (starch, phytic acid, glucosinolates, tannins, isoflavones, total NSP, soluble NSP, insoluble NSP and saponins) and ADFI and SGR were calculated. The model with the highest likelihood, as determined by the Akaike Information Criteria0, contained 29 parameters and six degrees of freedom. tADFI positively influenced tSGR. Glucosinolates, saponins, and phytates had a significantly negative impact on tADFI, whereas tannins had a significantly positive impact. The presence of saponins in the diet resulted in a decrease in tSGR. This structural equation model had significant correlations between all ANF, with the exception of phytates and saponins. Future applications of this work will be to develop a nutritional model for optimal inclusion of plant-based feed ingredients in rainbow trout diets, based on their ANF content, which may improve the accuracy of diet formulation and growth prediction.

Replacement of fish meal as the primary protein source in diets for farmed carnivorous fish is a major priority for sustainability of the aquaculture industry. Three plant-based protein sources (soybeans, field peas, and canola) were investigated to compare their effects on the health and performance of rainbow trout (Oncorhynchus mykiss) and to identify significant anti-nutritional factors (ANFs). Six separate 8-week studies were conducted, over a period of one year, to assess the effects of protein source and processing level (meal versus protein concentrate) at dietary inclusion rates of 0 to 300 g kg-1. Abundance of inflammatory and immune marker transcripts including proliferating cell nuclear antigen (PCNA), immunoglobulin M (IgM), interleukin-1 beta (IL-1β), interleukin-8 (IL-8), and interleukin-10 (IL-10) was evaluated in distal intestinal tissue by quantitative PCR (qPCR) analysis. Activity of the pro-apoptotic enzyme caspase-3 was also assayed in distal intestinal tissue. Transcript abundance was highly variable and no suitable genes for the internal normalization of qPCR data could be identified. As a result, transcript copy numbers were reported per 50 ng of total RNA. At 300 g kg-1 inclusion, soybean meal (SBM) increased abundance of IL-8 and IgM, pea meal (PM) increased abundance of IL-10, and canola protein concentrate (CPC) increased abundance of IL-8. Pea protein concentrate (PPC) reduced IL-8 abundance and caspase-3 activity, while increasing abundance of IL-10. Canola meal (CM) and soy protein concentrate (SPC) did not significantly affect the transcript abundance of any assayed gene. Pearson correlation coefficients were determined between gene transcript abundance, performance parameters, protein source, inclusion level, and ANF content. Specific growth rate (SGR) was negatively correlated with the abundance of IL-1β and IgM. Dietary inclusion of SBM was positively correlated with all assayed proinflammatory markers and negatively correlated with SGR. Inclusion of PM was positively correlated with both SGR and the abundance of IL-10. The inclusion of CM was negatively correlated with average daily feed intake (ADFI) and with the abundance of both IL-8 and PCNA. Inclusion of PPC correlated positively with SGR and negatively with the activity of caspase-3. Correlation between transcript abundance and dietary content of putative ANFs suggested negative correlations between glucosinolate content, proinflammatory cytokine expression, SGR, and ADFI; whereas, isoflavone content was positively correlated with proinflammatory markers and negatively correlated with SGR. In conclusion, although high SBM and CM inclusion levels have been associated with reduced growth performance in trout, only SBM was associated with increased abundance of inflammatory marker transcripts. These contrasting responses may be mediated by CM glucosinolates, which could negatively affect palatability without inducing a pro-inflammatory response. Dietary PM was very well tolerated and may have promoted anti-inflammatory activity. Further processing of protein meals to concentrates markedly reduced any observable negative impact on performance parameters and the abundance of inflammatory marker mRNA transcripts. Interestingly, both PM and PPC were positively correlated with SGR and may contain a beneficial anti-inflammatory component.