Anti-nutritional effects

GRANT G (1989) Anti-nutritional effects of soyabean a review. Prog Food Nutr Sci. 13 317 8. 

Complete removal of procyanidin is not necessary to overcome anti-nutritional effects. Removal of most procyanidin or addition of sufficient protein will overcome anti-nutritional effects of procyanidins. Small concentrations of procyanidin can be easily overcome by adding protein. 

Interactions between tannins and proteins have been extensively studied (Hager-man 1989 Haslam and Lilley 1988 Haslam et al. 1992), owing to their role in haze formation, astringency perception, and nutritional and anti-nutritional effects resulting from inhibition of various enzymes and reduction of dietary protein digestion. Other effects include reduced adsorption of /3-casein at the air-liquid interface in the presence of epigallocatechin gallate with potential consequences on foam properties (Sausse et al. 2003). 

Choct, M., Dersjant-Li, Y, McLeish, J., Peisker, M. (2010). Soy oligosaccharides and soluble non-starch polysaccharides a review of digestion, nutritive and anti-nutritive effects in pigs and poultry. Asian-Australasian Journal of Animal Sciences, 23, 1386-1398. 

Butler LG, Rogler JC (1992) Biochemical mechanisms of the anti-nutritional effects of tarniin. In Ho CT, Lee CY, Huang MT (eds) Phenolic compounds in food and their effects on health 1 analysis, occurrence and chemistry. American Chemical Society, Washington, DC Cerda B, Llorach R, Ceron JJ, Espin JC, Tomas-Barberan FA (2003) Evaluation of the bioavailability and metabolism in the rat of punicalagin, an antioxidant polyphenol from pomegranate juice. Eur J Nutr 42 18-28... 

Adjunctive therapy with fluid and electrolyte replacement should be initiated. Nutritional support with enteral or parenteral nutrition may be indicated for patients unable to eat for more than 5 to 7 days.2 Some evidence suggests that enteral nutrition provides anti-inflammatory effects in patients with active CD.40,41... 

Several microbial species (in particular fungi) produce phytases (EC 3.1.3.8). The incorporation of suitable, microbially derived phytases in the diet can confer the ability to digest phytic acid on the recipient animals. This would have a threefold beneficial effect the anti-nutritional properties of phytic acid would be destroyed a lesser requirement for feed supplementation with inorganic phosphorous wottld exist and reduced phosphate levels would be present in the faeces. Several trials have confirmed that the inclusion of phytase in animal feed promotes at least some of these effects. However, the enzyme is not yet used in many cormtries. This may be explained, in part, by the fact that most microbial species only produce low levels of phytase activity which, obviously, has an effect on the cost of the finished product. It seems likely that widespread utilization of phytase within the industry will only be made possible by the production of this enzyme from recombinant sottrces, and at least two major enzyme companies are marketing such an enzyme for a nttmber of years now. 

Kris-Etherton PM, Lefevre M, Beecher GR, Gross MD, Keen CL, Etherton TD. 2004. Bioactive compounds in nutrition and health-research methodologies for establishing biological function The antioxidant and anti-inflammatory effects of flavonoids on atherosclerosis. Ann Rev Nutr 24 511-538. 

Cellulose. Fiber components differ in their ability to bind to bile (41), the primary route of excretion of manganese (9). Cellulose, the most abundant natural fiber, has been studied for its potential effects on bile and lipid metabolism (42). It is naturally present in high fiber diets and is also commonly added to many commercially-produced food products. Previous studies have shown cellulose to decrease intestinal uptake of a variety of minerals, including zinc, phosphorus, calcium, magnesium, and iron (32,43,44). In many cases, however, the effect of cellulose has not been considered to be anti-nutritional (32). It has been generally believed that cellulose has a lower binding affinity for minerals than other constituents of dietary fiber (33,45). 

The impact of plant products on the metabolism of synthetic dmgs results from the inhibition or activation of cytochrome P-450 (CYP) enzymes. Evaluation of the potential activation of CYP by administration of natural plant products or dietary supplements is important for prediction of interactions between their components and dmgs. Therefore, attention is directed to research on the impact of products available on the food market known as natural non-nutritive substances on dmg absorption. Non-nutritive dietary components are mainly secondary plant metabolites, which include, among others, phenolic compounds such as phenolic acids and flavonoids. The health effects of non-nutritive substances are not yet known. So far, there is no answer on the extent to which they are absorbed and metabolized by the body, and there is no information on the permitted daily intake for these compounds. This information is particularly important because certain non-nutritive natural substances are simultaneously considered to be anti-nutritional factors, mainly because they inhibit digestion and reduce the bioavailability of nutrients or dmgs. It is also possible that they form undesirable interactions with dmgs. The positive health effects of non-nutritive natural substances are not only attributed to their antioxidant properties. These substances are involved in various metabolic... 

Given the phytochemical complexity of figs, this fruit is a treasure trove for basic research. Currently, there are potential applications for figs and its extracts against cancer, microbial and viral infections, pain, skin diseases, sun exposure, cardiovascular and digestive disorders, metabolic syndrome, and nutritional deficiencies, to cite only a partial list. As many of these diseases could have a common origin from inflammatory mechanisms, recent research on the potential health properties of figs has focused on their antioxidant and anti-inflammatory effects. 

Addy, E.O.H. Salami, L.I. Igboeli, L.C. Remawa, H.S. Effect of processing on nutrient composition and anti-nutritive substances of African locnst bean (Parkia fdicoided) and baobab seed (Adansonia digitata). Plant Foods for Human Nutrition. 1995, 48, 113-117. 

Tamarind seeds also contain small amounts of anti-nutritional factors such as tannins, phytic acid, hydrogen cyanide, trypsin inhibitor activity and phytohaemaglutination activity, (5). The presence of tannins and other coloring matter in the testa make the whole seeds unsuitable for direct human consumption. Therefore, the testa has to be separated from the kernels by boiling or roasting. Otherwise, side effects such as depression, constipation and gastrointestinal disorders may result (Anon, 1976, cited in (5)). Bhatta et al. (2001, cited in (5)), have considered that a natural source of tannin from tamarind seed husks can be used to depress gas production in mmen fermentation, particularly in crossbred dairy cows. 

In addition to the nutritional and physiological effects of Maillard browned protein as described in the previous section, it has been shown that the reduced nutritional value of the brown products does not seem to be limited to the loss of amino acids, since supplementation of the diet with those amino acids could not completely restore its biological value (15). This suggests the possible formation of some inhibitory or anti-nutritional compounds during the Maillard reaction, the presence of which cannot be detected with short-term nutritional feeding assays. Moreover, the short-term feeding effects reported in the literature (30) seem to be due in part to nutritional deficiency and not specifically the browning compounds. 

A number of reviews and studies have been published dealing with the potential health and nutritional benefits of EPSs from LAB in fermented dairy products for example, EPSs from LAB have been associated with various health benefits, such as the lowering of cholesterol (Liu et al., 2006 Maeda, Zhu, Omura, Suzuki, Kitamura, 2004 Nakajima, Suzuki, Hirota, 1992), anti-hypertensive effects (Maeda, Zhu, Suzuki, Suzuki, Kitamura, 2004), anticarcinogenic effects (Furukawa, Takahashi, Yamanaka, 1996 Kitazawa et al., 1991) and immunomodulatory activity (Chabot et al., 2001 Nishimura-Uemura et al., 2003 Vinderola, Matar, Palacios, Perdigon, 2007). Apart from these effects, there also appears be a complex web of interactions between LAB EPSs and human gut microbiota, some enteric pathogens and toxins, and gut epithelial cells and the immune system the discussion that follows presents evidence for health and nutritional benefits that are potentially derived from these relationships. 

Llener, I.E. (1975). Effect of anti-nutritional and toxic factors on the quality and utilization of legume proteins. In "Protein Nutritional Quality of Foods and Feeds", M. Friedman Ed., Marcel Dekker, New York, Part 2, pp. 523-550. 

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