Anti-nutritional factors

It was noted, however, that legume seeds contain anti nutritional factors such as trypsin inhibitors and lectins which exert... 

Wiseman, J. (1986) Anti-nutritional factors associated with dietary fats and oils. In Haresign, W. and Cole, D.J.A. (eds) Recent Advances in Animal Nutrition. Butterworths, London, pp. 47-75. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

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... 

The seeds also contain small amonnts of anti-nutritional factors (tannins, phytic acid, hydrogen cyanide, trypsin inhibitor acitivity and phytohaemaglutination activity) (5). 

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. 

Tamarind seed is a by-product of the tamarind pulp industry. Presence of tannins and other dyeing matters in the seed testa make the whole seed unsuitable for consumption, but they become edible after soaking and boiling in water. Tamarind seed is also used as raw material in the manufacture of polysaccharide (jellose), adhesive and tannin. Seeds and kernels are high in protein content, while the seed coat is rich in fiber and tannins (anti-nutritional factors). Seeds are gaining importance as an alternative source of proteins, and are besides a good source of fatty acids and rich in some essential minerals, such as Ca, P, Mg and K. 

The SB oligosaccharides tend to be a double-edged sword when it comes to their classification as a functional ingredient. In animal nutrition, the GOS found in SB often are considered to be anti-nutritional factors. In poultry, GOS tend to lower ME, and for that reason, low-oligosaccharide SB varieties have been evaluated in poultry (Parsons et al., 2000). In swine, rats, and humans, flatus production in combination with potential intestinal discomfort often results in a negative view of SB oligosaccha-... 

Phytate is the calcium, magnesium or potassium salt of phytic acid, which is inositol hexaphosphoric acid (Fig. 10.9). More than half of the total phosphorus in soybeans is in the form of phytic acid (Liu, 2004a). Because of its chelating power, phytic acid makes many essential minerals in soybeans or in diets unavailable for absorption and utilization for both human and domestic animals thus phytic acid is known as an anti-nutritional factor. 

Shaker screens, aspirators, and/or gravity tables may be used to separate the hulls from the meats. Hulls should be larger in size, lower in density, and thus are more buoyant in an air stream than the oil-rich meat and are easily removed by cascade aspirators. The hulls-rich stream may then be sent to shaker screens and/or gravity tables to remove any small meat particles that were aspirated with the hulls. The recovered meat particles are recycled back to the dehulled meats stream to minimize oil and protein losses. The hulls may be heat-treated to inactivate anti-nutritional factors... 

This method allows the measurement of the availability of a single amino acid at once and was principally developed for lysine It does not take into consideration the possible interactions with the other constituents of the feedstuff being tested, particularly anti-nutritional factors. 

The digestibility of soya is limited because of the presence of some anti-nutritional factors such as trypsin inhibitors, lectins and flatulence-causing oligosaccharides, and because of structural barriers (cell walls) that are poorly digestible and that inhibit diffusion of digestive enzymes. 

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