Antinutritional Factors in Legumes: M.Narayanan 2019508202 GPB - 512
Antinutritional Factors in Legumes: M.Narayanan 2019508202 GPB - 512
Antinutritional Factors in Legumes: M.Narayanan 2019508202 GPB - 512
M.NARAYANAN
2019508202
GPB -512
Anti-nutritional factors in soybean
Among the anti-nutritional factors present in soybean seed, the main ones
are protease inhibitors – Kunitz trypsin inhibitor (KTI) and Bowman-Birk
inhibitor, and lectins.
Protease inhibitors represent 6% of the protein present in soybean seed.
Approximately, 80% of the trypsin inhibition is caused by KTI, which
strongly inhibits trypsin and therefore reduces food intake by diminishing
their digestion and absorption.
Another effect of KTI is the induction of pancreatic enzyme, hyper
secretion and the fast stimulation of pancreas growth, hypertrophy and
hyperplasia.
Lectins are proteins that are widely distributed in plant kingdom and have
unique property of binding carbohydrate-containing molecules with a high
specificity, causing agglutination of red blood cells.
Soybean agglutinin (SBA) causes the atrophy of the microvilli, reduces the
viability of the epithelial cells and increases the weight of small intestine
because of hyperplasia of crypt cells
Soybean contain high amount of oligosaccharides, consisting mainly of
raffinose and stachyose.
These oligosaccharides are poorly digested and have been implicated as
causes for the poor utilization of energy from soybean meal fed to poultry
Phytic acid is present in soybean seed and products to the extent of 1-1.5%
of DM.
It is able to chelate mineral elements, such as zinc, magnesium, iron,
calcium and potassium and makes these elements longer absorbed from
intestines.
About two thirds of the total phosphorus from soybean seed is bound to
phytic acid (Nelson et al., 1968).
Several soybean genotypes have been developed with a low phytic acid
content, often featured with lower grain yield and seed viability.
Beside mentioned anti-nutritional factors, soybean contains physiologically
active compounds with small or unknown effects, such as tannins, saponins,
antivitamins and isoflavones
Anti-nutritional factors Chickpea
Anti-nutritional factors in feed pea
Main anti-nutritional factors in pea are trypsin inhibitors and lectins
As in other grain legumes, these factors have a proteinaceous nature,
belonging to albumins, and are inactivated by high temperatures or soaking
in formaldehyde.
According to their trypsin inhibitor activity, expressed by trypsin inhibitor
unit (TIU) per dry matter (DM), feed pea cultivars are classified into four
groups: 1) very low activity (2-4 TIU mg-1 DM), low activity (4-7 TIU mg-
1 DM), medium activity (7-10 TIU mg-1 DM) and fairly high activity (10-
13 TIU mg-1 DM).
Among other anti-nutritional factors in pea, there are tannins and lectins.
Tannins are present in coloured-flowered cultivars, that may be used for
both forage and grain production, although often with decreased
digestibility of grain crude protein in comparison with typical feed pea
cultivars
Anti-nutritional factors in faba bean
and other feed legumes
The main anti-nutritional factors in faba bean are tannins.
Like in pea, there is a strong positive correlation between
white colour of flowers and reduction of tannin content,
being controlled by at least two recessive genes .
The cultivars without tannins, commonly known as zero-
tannin or tannin-free faba bean, have found a wide
application for both human consumption and in animal
feeding and essentially ensured the place of faba bean in feed
production.
The combination of the absence of tannins and winter
hardiness in faba bean proved as possible and have resulted
in the development of winter tannin-free cultivars
The main anti-nutritional factors in lupins are alkaloids,
together with phytates, protease inhibitors and lectins.
The development of so-called sweet types of white and other
lupins, meaning the selection for low-alkaloid content, have
been one of the major achievements in lupin domestication.
Modern sweet lupin cultivars usually have an alkaloid content
of less than 200 mg kg-1 (Cowling et al., 1998), with a strict
regulation in great lupin producers such as Australia and
Poland.
A neurotoxin, ß-N-oxalyl-L-a, ß-diaminopropionoc acid
(ODAP) play the main anti-nutritional role in grass pea and
causes a disease called lathyrism.
The ODAP content depends on both genotype and
environment, offering the development of cultivars for specific
regions as the best solution
Conclusion