Antinutritional Factors Research Articles

Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties

The application of rapeseed protein in human foods is limited by residual antinutritive components and poor sensory quality. The effects of five extraction protocols on rapeseed protein yield, sensory, functional and nutritional properties were systematically evaluated in this study. In particular, the potential of weakly acidic salt (pH 6.5, 150 mmol·L−1 MgCl2) extraction as a mild method for recovering edible rapeseed protein was investigated compared with conventional alkali extraction. All salt-extracted proteins showed above 40 % extraction yield and low antinutritional factor contents. They also had ideal amino acid patterns and better in vitro gastroduodenal digestibility than alkaline-extracted proteins. Additionally, the lighter color and odor, as well as better solubility, emulsion activity, foaming property, and water/oil holding capacity were found in weakly acidic salt extraction-ultrafiltered proteins. These findings suggest that weakly acidic salt extraction-ultrafiltration could be used for obtaining edible rapeseed protein, while extraction yield should be improved for scale application.

Bioprocessing to upcycle agro-industrial and food wastes into high-nutritional value animal feed for sustainable food and agriculture systems

The ever-increasing demand of food and feed along with enormous amounts of losses, wastes, and discards from agricultural and food supply chain have caused numerous socioeconomic and sustainability challenges. Many of these agro-industrial by-products and food wastes have low nutritional and economic value. Examples of these types of feedstocks include biofuel co-products (e.g. distiller grains, sugarcane bagasse), agro-industrial processing wastes (e.g. oil seed meal, soybean hulls, sugar beet pulp), crop residues (e.g. wheat straw, corn stover) and fruit and vegetables discards. Using feed grade fungi, yeast, bacteria, and enzymes to process (bioprocess) low-valued feedstocks improves protein quality, degrades lignin and improves utilization of dietary fiber for energy, improves phosphorous digestibility, and reduces anti-nutritional factors (e.g., mycotoxins) to permanently change the composition of the feedstocks and improve their feeding value for livestock, and therefore, achieving a sustainable food supply system with reduced carbon, nitrogen, and phosphorus footprint. The purpose of this paper is to provide a systematic review of the challenges and potential use of current agro-industrial and food wastes as animal feed ingredients using bioprocessing to improve their feeding value. Highlights from three case studies on bioprocessing of corn-distiller grains, oil seed meals, crop/wood residues with fruit and vegetable discards will be discussed relative to changes in feeding value and contributions toward achieving a more circular and sustainable food supply chain.

Phenethyl isothiocyanate induces cytotoxicity and apoptosis of porcine kidney cells through Mitochondrial ROS-associated ERS pathway

Glucosinolates (GLS) in cruciferous vegetables are anti-nutritional factors. Excessive or long-term intake of GLS-containing feed is harmful to animal health and may cause kidney damage. Phenethyl isothiocyanate (PEITC) is a GLS. In this study, we investigated the inhibitory effect of PEITC on a porcine kidney (PK-15) cell line and explored the mechanism of PEITC-induced apoptosis. We found that PEITC could affect cell viability and induce cell apoptosis after incubating cells for 24 h. High concentrations of PEITC can induce intracellular ROS accumulation, resulting in impaired mitochondrial function (decreased MMP, decreased ATP) and DNA damage (increased 8-OHdG), cytochrome c in mitochondria is released into the cytoplasm and activates mitochondrial pathway apoptosis-related proteins (Bcl-2 family and caspase-9, -3). Meanwhile, PEITC could induce intracellular Ca2+ accumulation, disrupt ER homeostasis, and activate the expression levels of three ER-resident transmembrane proteins orchestrating the UPR (PERK, IRE-1α and ATF6) and ER-related proteins (GRP78 and CHOP), thereby activating ERS-pathway apoptosis-related proteins (caspase-12, -7). Our results showed that low concentration (2.5 μM) of PEITC had no damaging effect on cells. In comparison, a high concentration (10 μM) of PEITC could induce cell damage in porcine kidney cells and induce apoptosis in PK-15 cells via the Mitochondrial ROS-associated ERS pathway.

Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review.

Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.

Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality

Abstract. Anwar A, Zainuddin, Djawad MI, Aslamyah S. 2023. Fermentation of rain tree (Samanea saman) seed meal using mixed microbes to improve its nutritional quality. Biodiversitas 24: 5863-5872. Rain tree (Samanea saman) seed meal is a source of protein; however, its utilization remains limited due to the presence of anti-nutrients, such as tannins acting as protein inhibitors, high crude fiber content, dissolved protein, and low digestibility of dry and organic matter. Fermentation using mixed microbes potentially enhances the nutritional value of rain tree seed meal. This study aims to improve the nutritional quality and reduce anti-nutritional factors in rain tree seed flour using mixed microbes at various doses and incubation times in vitro. Microbes utilized in this study include Bacillus sp., Saccharomyces cerevisiae, and Rhizopus sp. The study was designed using a Factorial Completely Randomized Design, using two factors, i.e., 3 doses of mixed microbes (0, 1.5, 3, and 4.5 mL/100 g rain tree seed meal) and 3 different incubation times (42, 72 and 96 hours). There were significant interactions between the microbe doses and incubation times. The treatment of 4.5 mL of mixed microbes/100 g rain tree seed meal and a 72 hours incubation time reduced substantially crude fiber content (59.60%) and crude fat (73.20%), coupled with an increase in crude protein content (11.62%), NFE (6.52%), dry matter digestibility (DMD) (36.78%), organic matter digestibility (OMD) (50.42%), and dissolved protein content (20.27%). Tannin content reduced significantly (37.72%) at the treatment of 4.5 mL of mixed microbes/100g rain tree seed meal with an incubation time of 96 hours. These findings suggest that rain tree seed meal, subjected to fermentation for 72 hours or more, improves nutritional quality, DMD, and OMD.

Analytical approach to assess anti-nutritional factors of grains and oilseeds: A comprehensive review

This review aims to explore the various antinutritional factors found in grains and oilseeds, their sources, and the different methods employed to mitigate their effects. Both traditional and innovative processing techniques have been utilized to reduce antinutrients. Traditional methods such as dehulling, soaking, boiling, pressure cooking, sprouting, and fermentation have proven effective in reducing specific antinutrients like α-galactosides, phytic acid, enzyme inhibitors, lathyrogens, lectins, saponins, and tannins. However, optimization of these techniques is necessary to maximize their effectiveness and minimize antinutrient content. The review also provides an overview of various analytical methods used to quantify antinutritional factors in grains and oilseeds. These methods encompass classical gravimetric and titrimetric analysis, potentiometric titrations, chromatographic and electrophoretic separation techniques, as well as spectroscopic methods, fluorescence, and biosensors. A systematic and chronological review of these analytical approaches and detection systems is presented. Furthermore, the review identifies research gaps and highlights potential areas for future exploration in the field of antinutrients in grains and oilseeds. By addressing these gaps, we can further enhance our understanding and develop more effective strategies to mitigate antinutrients, thus promoting the utilization of grains and oilseeds for their optimal health benefits.

Optimization of Extrusion Cooking on the Characteristics of Ready-to-Eat Breakfast Cereal Made from Bambara Groundnut Based Composite Flour

ABSTRACT Optimization of extrusion cooking effects on the proximate composition, anti-nutritional factors, mass flow rate, and torque, among other responses of Bambara groundnut-based flour blends, was the objective of this research. Bambara groundnut, pearl millet, malted sorghum, and banana flours were blended in the ratio of 50:20:20:10, respectively. Box–Behnken design of response surface methodology (RSM) was applied. Extrusion cooking reduced crude protein (20.01–17.19%), reduced the activities of oxalates, saponins, and trypsin inhibitors by 88.31%, 87.30%, and 82.35%, respectively, and increased carbohydrate content (57.48–68.82%). Barrel temperature had a strong increasing correlation (R2 = 0.9033) with mass flow rate, while net torque increased (78.15–81.26%) with decreasing screw speed (350–300 rpm). The RSM was successfully used to design, process, and develop prediction model equations for the manufacture of the Bambara groundnut-based breakfast cereal. Therefore, up to 50% Bambara groundnut is acceptable for a nutritionally improved breakfast cereal using extrusion cooking.

A review of gluten and sorghum as a gluten free substitute

The review explores the role of gluten in food products, its associated health issues, and the growing market for gluten-free alternatives. Gluten, a protein in wheat, barley, and rye, is widely used in the food industry for its binding and stabilizing properties. Increasing gluten intolerance, especially in those with celiac disease, has boosted demand for gluten-free options like sorghum. Sorghum, a gluten-free grain, offers high protein and fiber content but also contains antinutritional factors like tannins, phytates, and protease inhibitors. Various processing techniques, such as dehulling, soaking, fermentation, and heating, have been developed to address these factors. Future trends in sorghum are expected to focus on innovative processing methods to enhance its nutritional value. This review also provides a detailed examination of gluten, its functions in foods, health concerns, gluten-free products, sorghum-based foods, antinutritional properties, processing technologies, and future opportunities.

The Comparative Effects of Supplementing Protease Combined with Carbohydrase Enzymes on the Performance and Egg n-3 Deposition of Laying Hens Fed with Corn-Flaxseed or Wheat-Flaxseed Diets.

Flaxseed contains huge quantities of anti-nutritional factors (ANFs), which reduce the performance of livestock. Three different protease and multi-carbohydrase enzymes were included in wheat-flaxseed diets (WFD) and corn-flaxseed diets (CFD) to compare their effects on performance, egg n-3 deposition, and fatty acid transporter genes in laying hens. A total of 540, twenty-week-old, Nongda-3 laying hens (DW brown × Hy-line white) were randomly assigned to six dietary groups, including 10% WFD or 10% CFD plus (i) supplemental enzyme A (alkaline protease 40,000 and neutral protease 10,000 (U/g)), (ii) enzyme B (alkaline protease 40,000, neutral protease 10,000, and cellulase 4000 (U/g)), or iii) enzyme C (neutral protease 10,000, xylanase 35,000, β-mannanase 1500, β-glucanase 2000, cellulose 500, amylase 100, and pectinase 10,000 (U/g)). An interaction (p < 0.05) was found for egg mass, hen day of egg production, and feed conversion ratio on the 9-10th week of the experiment. The WFD with enzyme B was associated with the highest egg weight in the 9-10th week. The deposition of total n-3 was superior with WFD (468.22 mg/egg) compared to CFD (397.90 mg/egg), while addition of enzyme C (464.90 mg/egg) resulted in the deposition of more total n-3 compared to enzymes A and B (411.89 and 422.42 mg/egg). The WFD and enzyme C significantly (p < 0.001) enhanced docosahexaenoic acid (DHA) and reduced the n-6:n-3 ratio in egg yolk compared to the CFD. The hepatic mRNA expression of liver fatty acid binding protein (L-FABP) (p = 0.006), fatty acid desaturase 1 (FADS-1) (p < 0.001), elongase-2 (ELOV-2) (p < 0.001), fatty acid transport protein-1 (FATP1) (p < 0.001), and the intestinal mRNA expression of FATP and FABP genes were increased with WFD compared to CFD. In conclusion, WFD with enzyme C is favorable for optimal performance, results in the deposition of more n-3 and DHA, and increases the expression of fatty acid transporter genes, which helps in n-3 transport.

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics.

Allergens, antinutritional factors, and lipoxygenase (LOX) enzyme present in soymilk limit its consumption as vegan milk. Therefore, the present study focuses on reducing these limiting factors using pulsed electric field (PEF) treatment. In this regard, 20-40kV/cm electric field was applied to soymilk for the effective treatment periods of 450, 1350, and 2250ms. After the treatment, a reduction in pH (6.60±0.10 to 6.47±0.12) and an increase in the conductivity (173.03±0.40 to 177.33±0.72 µS) were observed. Furthermore, FTIR (Fourier Transform Infrared Spectroscopy), UV (Ultra Violet)intrinsic spectra, and CD (Circular Dichroism)spectra (α-helix reduction and β-sheet increase) data indicated mild structural changes in the proteins of soymilk. As a result, PEF treatment reduced the soymilk allergenicity (67.33±20.48%), LOX activity (69.45±9.38%), and trypsin inhibitor activity (75.61±4.04%). Apart from that, the color, viscosity, and volatiles of soymilk also had significant changes due to PEF treatment. The aroma changes in PEF-treated soymilk were highly influenced by two major principal component (PC1 & PC2) groups and they accounted for about 70% of the aroma variations. However, these changes were mild and did not induce any off-flavors and the treatment remained effective against the quality hazards like allergens, antinutritional factors, and LOX enzyme. PRACTICAL APPLICATION: PEF treatment of soymilk reduces the possible allergic reactions in human body at least by 30%. Further, it reduces the antinutritional factor and off-odor inducing compounds. Therefore, the PEF treatment can be used in industries as a pre-treatment to produce allergen and antinutritional compounds free protein isolates from soybeans.

DOUM PALM (Hyphaene thebaica) SEED MEAL AS A NOVEL FEEDSTUFF FOR BROILER CHICKENS: EFFECT ON GROWTH RESPONSE

&lt;p&gt;&lt;strong&gt;Background. &lt;/strong&gt;High cost of feed ingredients and increased demand for broiler chicken in many African countries has necessitated the search for alternative feed sources. &lt;strong&gt;Objective.&lt;/strong&gt; To evaluate the effects of &lt;em&gt;H&lt;/em&gt;&lt;em&gt;yphaene thebaica&lt;/em&gt; seed meal (HTSM) as substitute for maize on growth and blood parameters of broiler chickens. &lt;strong&gt;Methodology&lt;/strong&gt;&lt;strong&gt;. &lt;/strong&gt;Five experimental diets were formulated for the trial. Diet 1 (0% HTSM) served as the control while diets 2, 3, 4 and 5 contained 5, 10, 15 and 20% HTSM respectively replacing dietary maize in the diets of birds. A total of 225 day-old broiler chicks were randomly allotted into five treatment groups with three replicates of fifteen birds each. Each group was assigned to the five experimental diets in completely randomized design (CRD). Feed and water were supplied &lt;em&gt;ad libitum &lt;/em&gt;for all treatment groups during the trial. &lt;strong&gt;Result.&lt;/strong&gt; Differences (P&amp;lt;0.05) were observed in the growth parameters measured except average daily feed intake (P&amp;gt;0.05). Feed conversion ratio and average daily weight gain of birds fed 0, 5 and 10% HTSM diets were better (P&amp;lt;0.05) compared to those fed 15 and 20 % HTSM diets. Differences (P&amp;lt;0.05) were also observed in the blood parameters measured except the packed cell volume (29.08- 31.89%) and mean corpuscular haemoglobin (14.69-15.67pg). The white blood cell (11.45-18.14 x 10&lt;sup&gt;9&lt;/sup&gt;/l), red blood cell (4.71-6.99 x 10&lt;sup&gt;12&lt;/sup&gt;/l), haemoglobin (6.92-10.05g/dl) and aspartate transaminase (72.95-90.16 IU/l), alanine aminotransaminase (62.84-79.50 IUu/l) and alkaline phosphatase (100.26-108.77 IU/l) increased (P&amp;lt;0.05) as the dietary levels of HTSM increased across the treatments. Carcass and organ weights of birds fed 0, 5 and 10% HTSM diets were better (P&amp;lt;0.05) than those fed 15 and 20% HTSM diets. &lt;strong&gt;Implication. &lt;/strong&gt;Adequate processing of the HTSM is needed to reduce the anti-nutritional factors to a tolerable level before being used in broiler diet.&lt;strong&gt; C&lt;/strong&gt;&lt;strong&gt;onclusion.&lt;/strong&gt; Broiler chickens can tolerate up to 10% raw HTSM in their diets without adverse effect on growth performance. &lt;/p&gt;

An elaborative discussion on the potentiality, functional characteristics, curative effects, antinutritional factors, processing, and industrial applications of faba beans (Vicia faba L.) as a versatile legume

SummaryGlobally, 60% of protein consumption comes from plant‐based sources. By exploring the potential of plant‐based proteins and incorporating them into diverse food options, we can not only enhance the sustainability of our food systems but also contribute to a more balanced and environmentally conscious society. Due to the limited availability of conventional food proteins, there has been a persistent exploration for alternative legume sources for addressing the need for protein‐based foods. Faba bean is a type of pulse that stands out among other legumes due to its high protein content (26.1%) and dietary fibre (25.0%). Faba beans and their derivatives have been suggested as potentially beneficial foods for individuals with diabetes and hypertension. However, faba beans contain some antinutritional factors (ANFs). These antinutrients can have adverse effects on digestion and nutrient absorption. Various strategies like thermal and non‐thermal processing methods have been employed to reduce the ANF content and improve nutritional functionality in faba beans. The applications of faba beans and their potential as replacements for traditional ingredients in various food products are described. By utilising processed fava bean products, novel food formulations and applications can be created, catering to the growing demand for healthier and functional food options.

ANALYSIS OF NUTRITIONAL QUALITY AND BIOACTIVE COMPONENTS OF CISSUSROTUNDIFOLIA, CYPHOSTEMMA DIGITATUM AND CISSUS QUADRANGULARIS (VITACEAE)

Cissus rotundifolia, Cyphostemma digitatum, and Cissus quadrangularis which belong to Vitaceae family are used as local traditional vegetables by local communities in Saudi Arabia and different regions in Asia for nutritional and therapeutic purposes. They were analyzed in this study in order to provide scientific evidence for their usage as nutritional and medicinal herbs. The protein, fat, fibre, cyanogenic glycoside, phytic acid, flavonoid, and tannin contents of the three species differed significantly (P &lt; 0.05). Results from the nutritional analysis revealed the richness of C. rotundifolia leaves in crude protein (14.54%), carbohydrates (52.32%), fats (6.99%), and energy value (330.35 Kcal/100 g). C. rotundifolia and C. digitatum leaves showed comparable amounts of both vitamins C and A. The highest crude fiber was found in C. quadrangularis (23.82%), which also exhibited a good carbohydrate content (57.20%). Calcium was the most abundant mineral in the studied whole leaf extracts, followed by potassium. C. quadrangularis contained the highest concentrations of sodium (236 mg/100 g), iron (29 mg/100 g) and the lowest level of magnesium (96 mg/100 g). The concentrations of heavy metals in all samples were below the permissible level in food. In terms of anti-nutritional factors, all extracts had comparatively low levels of cyanogenic glycoside, phytate, alkaloid, and saponin contents. The leaves of C. quadrangularis contained significantly high levels of phenol, flavonoid, tannin, and proanthocyanidin content. C. rotundifolia leaves had a high level of DPPH radical quenching power (IC50 = 52.27 µg/mL) that was comparable to that of the standard (IC50 = 51.47 µg/mL). Inhibitory activities against alpha-amylase significantly varied among the extracts analyzed. The leaves of C. quadrangularis strongly inhibited alpha-amylase, and their impact was close to the effect of acarbose as a standard anti-diabetic agent. The findings revealed that the studied leafy wild plants can be used as a good source of various nutrients and beneficial biochemicals. Keywords: Cissus rotundifolia, Cyphostemma digitatum, Cissus quadrangularis, nutrients, anti-nutrients, bioactive compounds

Influences of Household Processing Methods on Nutritional Composition, Anti-nutritional Factors and Antioxidant Activities of Foxtail Millet

The present investigation aims to study the influence of household processing methods, such as soaking, germination, and steam cooking, on nutritional composition (proximates, amino acids, minerals, and vitamins), antinutrient factors (phytochemicals: tannins, total phenols, phytic acid; enzyme inhibitors: trypsin and α-amylase inhibitors) and antioxidant properties of whole grains of foxtail millet. The contents of total ash (1.42%), fat (3.02 g/100 g), and mineral chromium (12.83 mg/100 g) were found to be high upon soaking. Trypsin inhibitors were reduced from 26.84% (steam cooking) to 12.45% upon soaking. Germination enhanced the contents of protein (11.57 g/100 g), minerals, i.e., Ca (32.48 mg/100 g), P (5.82 mg/100 g), Fe (5.81 mg/100 g), amino acid tyrosine and vitamin B&lt;sub&gt;1&lt;/sub&gt;. A significant decrease in the contents of tannins from 218.93 mg GAE/g (soaking) to 93.93 mg GAE/g), phytic acid from 307.5 mg/g (soaking) to 97.63 mg GAE/g) and α-amylase inhibitors from 35.20% (steam cooking) to 5.61% were recorded upon germination. The TPCs were reduced from 13.63 mg GAE/g (soaking) to 6.81 mg GAE/g upon steam cooking. Germinated grains recorded the highest antioxidant properties based on the scavenging capacity of DPPH (0.59 mg AScE/g), ABTS&lt;sup&gt;+&lt;/sup&gt; (10.77 mg TE/g) radicals and RPA (0.89 mg AScE/g). Overall, different household processing methods altered the composition of nutrients, antinutrients, and antioxidant properties. Germination has enriched the bioavailability of protein, carbohydrates, minerals, amino acids, and antioxidant properties and reduced the anti-nutritional factors, especially phytic acid, tannins, and α- amylase inhibitors.

Evaluation of Physical, Anti-nutritional and Optimisation of Milling Characteristics of Quinoa Grains for Sustainable Food Security

Quinoa is a popular pseudo-cereal belonging from Andean region of South America. Post-harvest processing of quinoa plays important role in product development, further processing storage and shelf life extension of grains. The aim of present study was evaluation of physical properties, anti-nutritional factors of quinoa and quinoa grain were milled in order to investigate milling yield, milling loss, broken quinoa and head quinoa as the effect of milling in pearling. Post-harvest processing of quinoa was done in the form of pearling after dehulling process and obtained intermediate products. Pearling process of quinoa was done for a constant period of 5 minutes and different milling proportions were evaluated under different runs of the machine. In this study, thousand seed weight of quinoa grain observed about 2.50 to 2.58g in different runs. True density of quinoa ranged between 990 kg/cm3 (Max.) to 983 kg/cm3 (Min.) whereas bulk density of quinoa was stated between 680 to 691 Kg/cm3. Porosity of quinoa showed between 0.302 to 0.308. Saponin content in quinoa samples varied between 3.02 and 3.05% whereas phytin was found about 0.81 to 0.93%. Obtained results also showed L and b value increased after processing while a value decreased. Results obtained from processing showed that husk percentage found maximum as 19.01% whereas highest broken quinoa proportion was 23.63%. It was also observed that highest milling yield or recovery percentage was 63.58% while maximum milling loss recorded as 40.63%. Furthermore, the influence of pearling on the milling characteristics of quinoa were investigated. The milling fractions can be used to obtain new bread products with improved nutritional profiles.

PSVIII-11 Antinutritional Factors Are Largely Mitigated By Extrusion and Did Not Negatively Impact Digestibility of Canine Grain-Free and Grain-Inclusive Foods

Abstract Ingredients commonly used in companion animal foods, such as whole grains and legumes, naturally contain antinutritional factors (ANF). Some ANF are known contributors to reduced nutrient digestibility and bioavailability, potentially resulting in defective protein synthesis, which is one hypothesis of potential root cause(s) for dilated cardiomyopathy. Yet some ANF, such as trypsin inhibitor (TI) and isoflavones, may act as beneficial bioactives at lower inclusion levels. While various processing methods can impact the presence or activity of ANF, the purpose of this investigation was to assess the presence of ANF in ingredients commonly used in canine foods, the effect of extrusion on ANF, and the subsequent digestibility of foods formulated using different ingredient strategies. Four test foods were formulated to meet requirements for adult dogs at maintenance: 1) grain-inclusive without peas or potatoes, 2) grain-inclusive with peas and pea fiber, 3) grain-free with peas and potatoes, and 4) grain-free with potatoes (Table 1). Grains, legumes, plant proteins, and finished test foods were analyzed for 41 ANF. Percent destruction of ANF was calculated from the inclusion levels of ingredients in the formulations and the tested levels in finished foods. Digestibility studies were then conducted to assess macronutrient digestibility of the test foods. Cereal grains and soybean meal were the primary sources of ANF in raw ingredients. Phytic acid, TI, and isoflavones (daidzin and genistin) were the most common ANF measured in ingredients. Lectin was not detectable in any ingredients or test foods; tannins were detected only in soybean meal. Except for phytic acid and TI, ANF were effectively (&amp;gt;99%) destroyed by this extrusion process. Trypsin inhibitor was detectable at levels slightly above the detection limit (1000 TIU/g) in all finished test foods (Table 2; 1,200 to 1,700 TIU/g). Phytic acid was detectable (0.49 to 0.76%) in all finished test foods except for the grain-free with potatoes formulation. This was unsurprising as both are known to be resistant to inactivation by heat, pressure and steam. Despite their presence in finished test foods, apparent DM, carbohydrate (NFE), and energy digestibility were high (&amp;gt;80%) for all foods; apparent fat and true protein digestibility were &amp;gt;90% (Figure 1). These data demonstrate the effectiveness of this specific extrusion process to minimize or mitigate the majority of ANF in canine foods when formulated with a variety of common ingredients. Despite the presence of these ANF, test foods remained highly digestible, demonstrating the importance and effectiveness of balanced nutritional formulation in mitigating their effects. We assert that the presence or absence of ANF in ingredients should not, by itself, be the reason for use or avoidance of an ingredient. Additional factors such as the quality of the raw ingredient, processing methods, and overall nutritional design must be considered.

191 Apparent Total Tract Digestibility, Fecal Metabolites, and Feces Quality of Pulse-Based Vegan Dog Foods with Or Without Added Enzymes in Adult Dogs and Comparison to Digestibility from a Pig Model

Abstract Consumer demand for vegetarian and vegan dog foods is increasing. These specialty diets may rely on alternative plant-based protein sources such as pulses and pulse protein concentrates instead of animal protein to meet amino acid (AA) requirements. Pulses such as field pea and lentil contain more protein than cereal grains, but also contain anti-nutritional factors (ANF) such as phytate and insoluble dietary fiber (IDF) that have the potential to reduce nutrient digestibility. The objectives were 1) to determine if the addition of enzymes before or after extrusion would increase apparent total tract digestibility (ATTD) of pulse-based extruded vegan dog foods; and 2) to compare ATTD of nutrients and gross energy (GE) between dogs and growing pigs fed the same diets. Two formulations were created: low protein (Low) containing 24% crude protein (CP) including 35% field pea flour and 15% lentil flour, and high protein (High) containing 43% CP including 50% pea protein concentrate and 20% lentil protein concentrate. Each formulation was used to prepare 3 diets: control without enzymes (Con), with enzymes added before extrusion (P; X-115 single screw; Wenger, Sabetha, KS) or enzymes added after extrusion (A) for a total of 6 diets. The enzyme blend contained cellulase (480,000 or 510,000 U/kg of diet), xylanase (360,000 or 680,000 U/kg), protease (960,000 or 1,360,000 U/kg), and phytase (12,000 or 17,000 U/kg) for Low and High diets, respectively. Following extrusion, kibbles were ground and 0.5% TiO2 was added to diets. Ten mix breed adult dogs (1.5 - 2yrs; 21-29 kg BW) were fed in a 6 × 6 replicated incomplete Latin square with 10-d periods. Feces were collected during the last 4-d of each period. The ATTD of organic matter (OM) and CP ranged from 77.7 to 86.3% and 74.6 to 87.8%, respectively. The ATTD of OM, CP, crude fat, GE, and ash did not differ between A and Con diets. Feces concentrations of glucose, xylose, acetic and propionic acid was greater (P &amp;lt; 0.05) for A than Con diets, indicating that enzymes hydrolyzed some IDF that was subsequently fermented by gut microbes. Addition of enzymes after extrusion increased (P &amp;lt; 0.05) feces moisture by 1.5% causing loose stools. Addition of enzymes before extrusion reduced (P &amp;lt; 0.05) ATTD of CP due to overheating during drying after wet enzyme processing. The ATTD of nutrients was greater (P &amp;lt; 0.05) for pigs than dogs; Nevertheless, could be a good predictor (R2 = 0.74 - 0.87) for ATTD of OM, CP, and GE. In conclusion, enzyme addition after extrusion did not increase ATTD for the dogs but did impact feces metabolites and fecal quality. Finally, pigs are a good translational model for testing ATTD of dog foods.

260 Identification of Candidate Gut Bacterial Species from Atlantic Salmon (Salmo salar) That Can Metabolize Ingredients Derived from Bioprocessed Soybean Meal

Abstract In the aquaculture industry, plant-based protein sources have emerged as an economically and environmentally sustainable replacement for traditional animal protein sources. Yet, due to decreased digestibility, the presence of anti-nutritional factors, and an increased risk of inflammation of the digestive system, the inclusions of plant-based protein ingredients must be limited in the diets of carnivorous fishes. To gain further insight on the adaptation of the fish digestive tract to plant-based protein ingredients, slurry from cultured Atlantic Salmon (Salmo salar) was used as a proxy in an in vitro model system to identify candidate gut bacterial species from fish that can metabolize bioprocessed soybean meal. Triplicate slurry cultures were supplemented with one of each of the following ingredients: fishmeal (FM – control#1), soybean meal (SBM-control#2), MEPro (bioprocessed soybean meal product), as well as three ingredients derived from bioprocessed soybean meal (SPC1 - soy protein isolate #1; SPC2 - soy protein isolate #2; SPC3 - soy protein isolate #3). Data were generated by Illumina MiSeq 2X300 sequencing of PCR-generated amplicons targeting the V1-V3 regions of the 16S rRNA gene. A comparative analysis of the most highly represented Operational Taxonomic Units (OTU) using the non-parametric Kruskal-Wallis sum-rank test and Wilcoxon pairwise test identified candidate bacterial species that were enriched in cultures supplemented with specific bioprocessed soybean meal-derived ingredients compared with non-supplemented cultures (negative control). These results indicate that certain species may utilize these ingredients. Notably, OTUs Ss_1-37437 and Ss_1-13316 were found in the greatest abundance in cultures supplemented with SPC1 (31.4 - 49.7%) and SPC2 (7.2 - 17.4%), respectively. Interestingly, both OTUs were likely to represent novel bacterial species, based on their limited nucleotide sequence identity to their corresponding valid relative: Ss_1-37437: Prevotella paludivivens (96.58%); Ss_1-13316: Acetoanaerobium sticklandii (86.51%). In contrast, the most abundant OTUs enriched in SBM- and MePro-supplemented cultures were likely strains of known bacterial species. Indeed, OTU Ss_1-00386 was most abundant in SBM-supplemented cultures (16.4 - 32.5%), and it was found to be closely related to Leuconostoc mesenteroides (98.69%), a bacterial species with reported probiotic properties, while OTU SS_1-10030, a close relative of Bacteroides graminisolvens (99.24%), was most highly represented in MePro-supplemented cultures (21.9 - 32.7%). Together, these results suggest that ingredients derived from bioprocessed soybean meal have the potential to be developed as prebiotics to modulate the gut microbiome of aquaculture fish species.

Comparative study of solid‐state fermentation with Lactobacillus plantarum versus Saccharomycopsis fibuligera on anti‐nutritional factors, nutritional values and antioxidant activity of faba bean (Vicia faba L.) meal

SummarySolid‐state fermentation (SSF) is widely used to improve the utility value in the food and feed industries. In the present research, Lactobacillus plantarum and Saccharomycopsis fibuligera were used for SSF, and then, the nutritional values, anti‐nutritional factors (ANFs) and antioxidant activities of faba bean meal (FBM) were comparatively analysed. The results revealed that SSF with S. fibuligera and L. plantarum effectively reduce the tannin and phytic acid contents and improve the nutritional quality and antioxidant capacity in FBM. Meanwhile, the effects of SSF with L. plantarum on degrading tannin and increasing titratable acidity, trichloroacetic acid‐soluble protein and in vitro protein digestibility were better treated with S. fibuligera. However, antioxidant activities and the amount of phenol and flavonoid were improved more in FBM treated with S. fibuligera than those fermented with L. plantarum. Taken together, the results indicated that both L. plantarum and S. fibuligera could be used for SSF of FBM, and SSF with those two microorganisms has great potential in improving the nutritional values, antioxidant capacities and decreasing ANFs contents of FBM.

Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review.

The production and consumption of functional foods has become an essential food industry trend. Due to its high nutritional content, quinoa is regarded as a super pseudocereal for the development of nutritious foods. However, the presence of antinutritional factors and quinoa's distinctive grassy flavor limit its food applications. Due to its benefits in enhancing the nutritional bioavailability and organoleptic quality of quinoa, germination has garnered significant interest. To date, there is no systematic review of quinoa germination and the health benefits of germinated quinoa. This review details the nutritional components and bioactivities of germinated quinoa, as well as the potential mechanisms for the accumulation of bioactive compounds during the germination process. Additionally, evidence supporting the health benefits of germinated quinoa, the current status of related product development, and perspectives for future research are presented. Thus, our research is likely to provide theoretical support for the use of germinated quinoa resources.