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Avramidou E, Sarri E, Ganopoulos I, Madesis P, Kougiteas L, Papadopoulou EA, Aliferis KA, Abraham EM, Tani E. Genetic and Metabolite Variability among Commercial Varieties and Advanced Lines of Vicia faba L. PLANTS (BASEL, SWITZERLAND) 2023; 12:908. [PMID: 36840256 PMCID: PMC9967272 DOI: 10.3390/plants12040908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/25/2023] [Accepted: 02/14/2023] [Indexed: 06/18/2023]
Abstract
Vicia faba L. (faba bean) is one of the most promising pulse crops due to its nutritional value and high nitrogen fixation capacity. The aim of the present study was to compare the genetic diversity and the seed metabolite profiles of five genetic materials of faba bean. Specifically, three newly developed advanced lines (KK18, KK14 and KK10) and two commercial cultivars (POLIKARPI and TANAGRA), were evaluated for this purpose. Genetic diversity among populations was assessed by SCoT molecular markers. Through UPGMA dendrogram, genetic distances between populations were estimated. Untargeted metabolomics analysis of the seeds was performed employing GC/EI/MS. The cultivar POLYKARPI exhibited the highest polymorphism. All varieties showed a higher within-cultivars and advanced lines variability than between. POLYKARPI and KK14 had the lowest genetic distances, while KK18 and TANAGRA presented the highest ones. The advanced line KK18 displayed the best nutritional profile, the highest concentration of desirable metabolites (lactic acid and trehalose), the lowest concentration of anti-nutritional factors (oxalic acid) and the lowest concentration of saturated fatty acids (palmitic and stearic acid). According to the results of the present study, KK18 line is a very promising material for further exploration and utilization in breeding programs.
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Affiliation(s)
- Eleni Avramidou
- Department of Forestry and Natural Environment, School of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Institute of Applied Bioscience, CERTH, Thermi, 57001 Thessaloniki, Greece
| | - Efi Sarri
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Ioannis Ganopoulos
- Institute of Plant Breeding and Genetic Resources, HAO-Dimitra, Thermi, 57001 Thessaloniki, Greece
| | - Panagiotis Madesis
- Institute of Applied Bioscience, CERTH, Thermi, 57001 Thessaloniki, Greece
- School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, 38446 Volos, Greece
| | - Leonidas Kougiteas
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Evgenia-Anna Papadopoulou
- Laboratory of Pesticide Science, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
| | - Konstantinos A. Aliferis
- Laboratory of Pesticide Science, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece
- Department of Plant Science, McGill University, Macdonald Campus, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Eleni M. Abraham
- Department of Forestry and Natural Environment, School of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Eleni Tani
- Laboratory of Plant Breeding and Biometry, Department of Crop Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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Pham HHT, Kim DH, Nguyen TL. Wide-genome selection of lactic acid bacteria harboring genes that promote the elimination of antinutritional factors. FRONTIERS IN PLANT SCIENCE 2023; 14:1145041. [PMID: 37180381 PMCID: PMC10171302 DOI: 10.3389/fpls.2023.1145041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Accepted: 03/16/2023] [Indexed: 05/16/2023]
Abstract
Anti-nutritional factors (ANFs) substances in plant products, such as indigestible non-starchy polysaccharides (α-galactooligosaccharides, α-GOS), phytate, tannins, and alkaloids can impede the absorption of many critical nutrients and cause major physiological disorders. To enhance silage quality and its tolerance threshold for humans as well as other animals, ANFs must be reduced. This study aims to identify and compare the bacterial species/strains that are potential use for industrial fermentation and ANFs reduction. A pan-genome study of 351 bacterial genomes was performed, and binary data was processed to quantify the number of genes involved in the removal of ANFs. Among four pan-genomes analysis, all 37 tested Bacillus subtilis genomes had one phytate degradation gene, while 91 out of 150 Enterobacteriacae genomes harbor at least one genes (maximum three). Although, no gene encoding phytase detected in genomes of Lactobacillus and Pediococcus species, they have genes involving indirectly in metabolism of phytate-derivatives to produce Myo-inositol, an important compound in animal cells physiology. In contrast, genes related to production of lectin, tannase and saponin degrading enzyme did not include in genomes of B. subtilis and Pediococcus species. Our findings suggest a combination of bacterial species and/or unique strains in fermentation, for examples, two Lactobacillus strains (DSM 21115 and ATCC 14869) with B. subtilis SRCM103689, would maximize the efficiency in reducing the ANFs concentration. In conclusion, this study provides insights into bacterial genomes analysis for maximizing nutritional value in plant-based food. Further investigations of gene numbers and repertories correlated to metabolism of different ANFs will help clarifying the efficiency of time consuming and food qualities.
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Affiliation(s)
- Hai-Ha-Thi Pham
- VK Tech Research Center, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Do-Hyung Kim
- Department of Aquatic Life Medicine, College of Fisheries Sciences, Pukyong National University, Busan, Republic of Korea
| | - Thanh Luan Nguyen
- Department of Science and Technology, HUTECH University, Ho Chi Minh City, Vietnam
- *Correspondence: Thanh Luan Nguyen,
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Bachmann M, Wensch-Dorendorf M, Kuhnitzsch C, Kleinsteuber S, Popp D, Thierbach A, Martens SD, Steinhöfel O, Zeyner A. Changes in Composition and Diversity of Epiphytic Microorganisms on Field Pea Seeds, Partial Crop Peas, and Whole Crop Peas during Maturation and Ensiling with or without Lactic Acid Bacteria Inoculant. Microbiol Spectr 2022; 10:e0095322. [PMID: 35946942 PMCID: PMC9431205 DOI: 10.1128/spectrum.00953-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/14/2022] [Indexed: 11/20/2022] Open
Abstract
The present study was conducted under the hypothesis that, in field peas, type of plant material, stage of maturity, ensiling, silage additive, and aerobic stress affect the composition and diversity of epiphytic microbial communities. Epiphytic microbial composition and diversity of pea seeds, partial crop peas, and whole crop peas was analyzed at different stages of late maturity, before and after ensiling, and with or without the use of lactic acid bacteria (LAB) as inoculant. Suitable combinations among pea crop variants, maturity stages, and inoculant use for the production of stable silages with sufficient aerobic stability after opening and during feed-out were identified. Genomic DNA was extracted, and 16S and 18S rRNA gene amplicons were sequenced. To assess the quality of the various silages, nutrient concentration, pH value, concentration of lactic acid, short chain fatty acids, and alcohols, and aerobic stability were determined. Pea seeds were barely colonized by epiphytic microorganisms. In partial and whole crop peas, composition and α-diversity (Shannon index) of bacterial communities did not differ between crop variants but differed among maturity stages. Epiphytic eukaryotes were rarely found on partial and whole crop peas. Bacterial composition and α-diversity were affected by ensiling and subsequent aerobic storage. In partial and whole crop peas, plant maturation caused an increase of the relative abundance of naturally occurring LAB (Weissella, Pediococcus, and Lactobacillus spp.). As a possible result, natural LAB support stable ensiling conditions even without the use of inoculants beginning with a maturity of 78 on the BBCH scale. This corresponded with a dry matter (DM) concentration of 341 and 363 g/kg in partial and whole crop peas, respectively. Addition of LAB inoculants, however, reduced ammonia, acetic acid, and butanol concentrations, and supported aerobic stability. Earlier stages of plant maturity (BBCH 76 and 77, 300 g DM/kg or less) were more prone to microbial spoilage. Stable pea seed silages can be produced at a maturity between BBCH 78 (427 g DM/kg) and 79 (549 g DM/kg), but they undoubtedly require LAB inoculation or application of other ensiling agents. IMPORTANCE Field peas are important protein suppliers for human and animal nutrition. They can be grown in many areas of the world, which may reduce imports of protein plants and has beneficial economic and ecological effects. Ensiling is a method of preserving feed that can be implemented easily and cost-effectively at the farm. Peas harvested as seeds, partial crop, or whole crop at different maturities enable a wide range of applications. The study characterized epiphytic microbial communities on peas in terms of composition and diversity depending on the maturity of the plants and feed conservation by ensiling as they play an essential role for the production of silages. Even if this study did not consider year, site, or cultivar effects, the results would show which part of the plant is probably well suited for the production of stable and high-quality silages and at which stage of maturity.
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Affiliation(s)
- Martin Bachmann
- Martin Luther University Halle-Wittenberg, Institute of Agricultural and Nutritional Sciences, Halle (Saale), Germany
| | - Monika Wensch-Dorendorf
- Martin Luther University Halle-Wittenberg, Institute of Agricultural and Nutritional Sciences, Halle (Saale), Germany
| | | | - Sabine Kleinsteuber
- Helmholtz Centre for Environmental Research (UFZ), Department of Environmental Microbiology, Leipzig, Germany
| | - Denny Popp
- Helmholtz Centre for Environmental Research (UFZ), Department of Environmental Microbiology, Leipzig, Germany
| | - Annabel Thierbach
- Martin Luther University Halle-Wittenberg, Institute of Agricultural and Nutritional Sciences, Halle (Saale), Germany
| | - Siriwan D. Martens
- Saxon State Office for Environment, Agriculture and Geology, Köllitsch, Germany
| | - Olaf Steinhöfel
- Martin Luther University Halle-Wittenberg, Institute of Agricultural and Nutritional Sciences, Halle (Saale), Germany
- Saxon State Office for Environment, Agriculture and Geology, Köllitsch, Germany
| | - Annette Zeyner
- Martin Luther University Halle-Wittenberg, Institute of Agricultural and Nutritional Sciences, Halle (Saale), Germany
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Effects of Lactobacillus plantarum on Fermentation Quality and Anti-Nutritional Factors of Paper Mulberry Silage. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040144] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There are few studies on the application of lactic acid bacteria in the reduction of anti-nutrient factors in paper mulberry silage. This study aimed to investigate the effects of different lactic acid bacteria on the fermentation quality and the amount of anti-nutritional factors in paper mulberry silage. Two strains of Lactobacillus plantarum (GX, isolated from paper mulberry silage; GZ, provided by Sichuan Gaofuji Biotechnology Co. Ltd.) were added as silage additives. On days 7, 15, 30 and 60 of the ensiling process, the fermentation quality, and the amount of anti-nutritional factors were measured. Compared with the control group, inoculation with Lactobacillus plantarum could rapidly reduce pH values, leading to lower NH3-N/TN. Besides, it also significantly increased the lactic acid content (p < 0.05). The two strains of L. plantarum significantly reduced the content of hydrolysed tannin, condensed tannin, total tannin, oxalic acid, phytic acid and saponin (p < 0.05). Overall, this study found that the addition of lactic acid bacteria could significantly improve the fermentation quality of paper mulberry and reduce the amount of anti-nutrient factors (p < 0.05).
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Tor-Roca A, Garcia-Aloy M, Mattivi F, Llorach R, Andres-Lacueva C, Urpi-Sarda M. Phytochemicals in Legumes: A Qualitative Reviewed Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13486-13496. [PMID: 33169614 DOI: 10.1021/acs.jafc.0c04387] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Legumes are an excellent source of nutrients and phytochemicals. They have been recognized for their contributions to health, sustainability, and the economy. Although legumes comprise several species and varieties, little is known about the differences in their phytochemical composition and the magnitude of these. Therefore, the aim of this review is to describe and compare the qualitative profile of phytochemicals contained in legumes and identified through LC-MS and GC-MS methods. Among the 478 phytochemicals reported in 52 varieties of legumes, phenolic compounds were by far the most frequently described (n = 405, 85%). Metabolomics data analysis tools were used to visualize the qualitative differences, showing beans to be the most widely analyzed legumes and those with the highest number of discriminant phytochemicals (n = 180, 38%). A Venn diagram showed that lentils, beans, soybeans, and chickpeas shared only 7% of their compounds. This work highlighted the huge chemical diversity among legumes and identified the need for further research in this field and the use of metabolomics as a promising tool to achieve it.
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Affiliation(s)
- Alba Tor-Roca
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Mar Garcia-Aloy
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), 38010 San Michele all'Adige, Italy
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), 38010 San Michele all'Adige, Italy
- Department of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, 38123 Povo, Italy
| | - Rafael Llorach
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Cristina Andres-Lacueva
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
| | - Mireia Urpi-Sarda
- Biomarkers and Nutrimetabolomics Laboratory, Department of Nutrition, Food Science and Gastronomy, Food Technology Reference Net (XaRTA), Institute for Research on Nutrition and Food Safety (INSA-UB), Food and Nutrition Torribera Campus, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Centro de Investigacion Biomedica en Red (CIBER) on Frailty and Healthy Ageing (CIBERFES), Instituto de Salud Carlos III, Barcelona, Spain
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Bachmann M, Kuhnitzsch C, Michel S, Thierbach A, Bochnia M, Greef JM, Martens SD, Steinhöfel O, Zeyner A. Effect of toasting grain silages from field peas ( Pisum sativum) and field beans ( Vicia faba) on in vitro gas production, methane production, and post-ruminal crude protein content. ACTA ACUST UNITED AC 2020; 6:342-352. [PMID: 33005768 PMCID: PMC7503785 DOI: 10.1016/j.aninu.2020.03.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 03/09/2020] [Accepted: 03/17/2020] [Indexed: 12/02/2022]
Abstract
Legume grains such as field peas and field beans can be produced on a local level, and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals. In ruminants, protein, starch, and carbohydrates from peas and field beans are fermented in large part before reaching the small intestine. The objective of this study was to evaluate the effects of a combination of ensiling and hydro-thermic treatment (i.e., toasting at 160 °C for 30 min) of grains of peas and field beans on the concentrations of post-ruminal crude protein (PRCP) and rumen-undegraded protein (RUP). Moreover, 24-h gas production and methane production were measured. For this, an in vitro batch culture system with ruminal fluid from sheep was used. Rumen-undegraded protein was determined using the Streptomyces griseus protease test. Scanning electron micrographs were used to visualize morphological changes of starch granules and their joint matrices in peas and field beans after ensiling, toasting, or a combination of both. Native pea grains contained crude protein (CP) at 199 g/kg DM, PRCP at 155 g/kg DM at a ruminal passage rate of 0.08/h (Kp8), RUP at 33 g/kg DM at Kp8, and starch at 530 g/kg DM. Native field beans contained CP at 296 g/kg DM, PRCP at 212 g/kg DM at Kp8, RUP at 54 g of/kg DM at Kp8, and starch at 450 g/kg DM. The PRCP did not considerably differ among native and treated peas or field beans. Especially in the peas, RUP at Kp8 increased after ensiling by 10 g/kg DM (i.e., 30%; P < 0.05). Toasting increased RUP (Kp8) in ensiled peas by another 28% (P < 0.05). Toasting had no effect on PRCP or RUP when the peas or field beans were not ensiled before. Gas and methane production were not affected by any treatment, and scanning electron micrographs did not reveal structural changes on the starches doubtless of any treatment. Protein seemed to be more affected by treatment with ensiled + toasted peas than with ensiled + toasted field beans, but starches and other carbohydrates from both legumes remained unaffected.
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Affiliation(s)
- Martin Bachmann
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Christian Kuhnitzsch
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany.,Saxon State Office for Environment, Agriculture and Geology, Köllitsch, 04886, Germany
| | - Sebastian Michel
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Annabel Thierbach
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Mandy Bochnia
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
| | - Jörg M Greef
- Julius Kühn Institute, Federal Research Centre for Cultivated Plants, Institute for Crop and Soil Science, Braunschweig, 38116, Germany
| | - Siriwan D Martens
- Saxon State Office for Environment, Agriculture and Geology, Köllitsch, 04886, Germany
| | - Olaf Steinhöfel
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany.,Saxon State Office for Environment, Agriculture and Geology, Köllitsch, 04886, Germany
| | - Annette Zeyner
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), 06120, Germany
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(Bio)Technological processing of poultry and pig feed: Impact on the composition, digestibility, anti-nutritional factors and hygiene. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114576] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Romero-Espinoza AM, Serna-Saldivar SO, Vintimilla-Alvarez MC, Briones-García M, Lazo-Vélez MA. Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109658] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rinne M, Leppä MM, Kuoppala K, Koivunen E, Kahala M, Jalava T, Salminen JP, Manni K. Fermentation quality of ensiled crimped faba beans using different additives with special attention to changes in bioactive compounds. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114497] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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10
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Bachmann M, Kuhnitzsch C, Thierbach A, Michel S, Bochnia M, Greef J, Martens S, Steinhöfel O, Zeyner A. Effects of toasting temperature and duration on in vitro ruminal gas production kinetics and post-ruminal crude protein from field pea (Pisum sativum) legume grain silages. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.103944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Bachmann M, Kuhnitzsch C, Martens S, Steinhöfel O, Zeyner A. Estimation of gas production and post-ruminal crude protein from native or ensiled Pisum sativum and Vicia faba grains. JOURNAL OF APPLIED ANIMAL RESEARCH 2020. [DOI: 10.1080/09712119.2020.1733581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- M. Bachmann
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
| | - C. Kuhnitzsch
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
- Saxon State Office for Environment, Agriculture and Geology, Köllitsch, Germany
| | - S.D. Martens
- Saxon State Office for Environment, Agriculture and Geology, Köllitsch, Germany
| | - O. Steinhöfel
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
- Saxon State Office for Environment, Agriculture and Geology, Köllitsch, Germany
| | - A. Zeyner
- Institute of Agricultural and Nutritional Sciences, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany
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Schrenk D, Bodin L, Chipman JK, Del Mazo J, Grasl-Kraupp B, Hogstrand C, Hoogenboom LR, Leblanc JC, Nebbia CS, Nielsen E, Ntzani E, Petersen A, Sand S, Schwerdtle T, Vleminckx C, Wallace H, Alexander J, Cottrill B, Dusemund B, Mulder P, Arcella D, Baert K, Cascio C, Steinkellner H, Bignami M. Scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids in feed and food, in particular in lupins and lupin-derived products. EFSA J 2019; 17:e05860. [PMID: 32626161 PMCID: PMC7008800 DOI: 10.2903/j.efsa.2019.5860] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids (QAs) in feed and food. This risk assessment is limited to QAs occurring in Lupinus species/varieties relevant for animal and human consumption in Europe (i.e. Lupinus albus L., Lupinus angustifolius L., Lupinus luteus L. and Lupinus mutabilis Sweet). Information on the toxicity of QAs in animals and humans is limited. Following acute exposure to sparteine (reference compound), anticholinergic effects and changes in cardiac electric conductivity are considered to be critical for human hazard characterisation. The CONTAM Panel used a margin of exposure (MOE) approach identifying a lowest single oral effective dose of 0.16 mg sparteine/kg body weight as reference point to characterise the risk following acute exposure. No reference point could be identified to characterise the risk of chronic exposure. Because of similar modes of action for QAs, the CONTAM Panel used a group approach assuming dose additivity. For food, the highest mean concentration of Total QAs (TotQAs) (i.e. the 6 most abundant QAs) was found in lupin seed samples classified as 'Lupins (dry) and similar-'. Due to the limited data on occurrence and consumption, dietary exposure was calculated for some specific scenarios and no full human health risk characterisation was possible. The calculated margin of exposures (MOEs) may indicate a risk for some consumers. For example, when lupin seeds are consumed without a debittering step, or as debittered lupin seeds high in QA content and when 'lupin-based meat imitates' are consumed. For horses, companion and farm animals, other than salmonids, the available database on adverse effects was too limited to identify no-observed-adverse-effect levels and/or lowest-observed-adverse-effect levels and no risk characterisation was possible. For salmonids, the CONTAM Panel considers the risk for adverse effects to be low.
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Ruminal In Vitro Protein Degradation and Apparent Digestibility of Energy and Nutrients in Sheep Fed Native or Ensiled + Toasted Pea ( Pisum sativum) Grains. Animals (Basel) 2019; 9:ani9070401. [PMID: 31266144 PMCID: PMC6680499 DOI: 10.3390/ani9070401] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 06/17/2019] [Accepted: 06/26/2019] [Indexed: 11/26/2022] Open
Abstract
Simple Summary Pea grains may partially replace soybean or rapeseed meals and cereals in ruminant diets, but this is limited by high solubility of pea protein in the rumen. Hydro-thermic treatments such as toasting may stabilize the protein and shift digestion from the rumen to the small intestine. The effect of toasting of ensiled pea grains on rumen-undegraded protein was tested in vitro and on apparent digestibility of organic matter, gross energy, and proximate nutrients in a digestion trial with sheep. Ensiling plus toasting increased rumen-undegraded protein from 20 to 62% of crude protein, but it also increased acid detergent insoluble protein, which is unavailable for digestive enzymes in the small intestine from 0.5 to 2.6% of crude protein. Ensiling plus toasting did not, however, affect total tract apparent digestibility of organic matter, energy, crude protein, or any other nutrient fraction, nor did it alter the concentration of metabolizable energy or net energy lactation in the peas. The technique can be implemented on farms and might have a positive impact on field pea production. Abstract Pea grains may partially replace soybean or rapeseed meals and cereals in ruminant diets, but substitution by unprocessed peas is limited by high ruminal protein solubility. The effect of combined ensiling and toasting of peas using a mobile toaster (100 kg/h throughput rate, 180 to 190 °C supplied air temperature) on rumen-undegraded protein (RUP) was tested in vitro using the Streptomyces griseus protease test. The effects of ensiling plus toasting on apparent digestibility of organic matter (OM), gross energy (GE), and proximate nutrients were examined in a digestion trial. Concentrations of metabolizable energy (ME) and net energy lactation (NEL) were calculated. Native peas had 38 g RUP/kg dry matter (DM), which was 20% of crude protein (CP). Rumen-undegraded protein increased three-fold after ensiling plus toasting (p < 0.001). Acid detergent insoluble protein increased five-fold. Apparent digestibility was 0.94 (OM), 0.90 (CP), and above 0.99 (nitrogen-free extract, starch, and sugars) and was not altered by the treatment. The ME (13.9 MJ/kg DM) or the NEL (8.9 MJ/kg DM) concentration was similar in native and ensiled plus toasted peas. This technique can easily be applied on farms and may increase RUP. However, it needs to be clarified under which conditions pea protein will be damaged.
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Goodarzi Boroojeni F, Kozłowski K, Jankowski J, Senz M, Wiśniewska M, Boros D, Drażbo A, Zentek J. Fermentation and enzymatic treatment of pea for turkey nutrition. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.01.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Goodarzi Boroojeni F, Senz M, Kozłowski K, Boros D, Wisniewska M, Rose D, Männer K, Zentek J. The effects of fermentation and enzymatic treatment of pea on nutrient digestibility and growth performance of broilers. Animal 2017; 11:1698-1707. [PMID: 28416038 DOI: 10.1017/s1751731117000787] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The present study examined the impacts of native, fermented or enzymatically treated peas (Pisum sativum L.) inclusion in broiler diets, on growth performance and nutrient digestibility. For the fermentation process, Madonna pea was mixed with water (1/1) containing 2.57×108 Bacillus subtilis (GalliPro®) spores/kg pea and then, incubated for 48 h at 30 °C. For the enzymatic treatment process, the used water for dough production contained three enzymes, AlphaGalTM (α-galactosidase), RONOZYME® ProAct and VP (protease and pectinases respectively - DSM, Switzerland) and the pea dough incubated for 24 h at 30°C. Nine corn-wheat-soybean diets were formulated by supplying 10%, 20% and 30% of the required CP with either native, fermented or enzymatically treated peas. Performance was recorded weekly and at the end of the experiment (day 35), apparent ileal digestibility (AID) of CP, amino acids (AA), crude fat, starch, Ca, P and K were determined. Data were subjected to ANOVA using GLM procedure with a 3×3 factorial arrangement of treatments. Both processes reduced α-galactosides, phytate, trypsin inhibitor activity and resistant starch in peas. Increasing levels of pea products up to 300 g/kg diet, reduced BW gain and feed intake (P⩽0.05). Broilers fed diets containing enzymatically treated pea had the best feed conversion ratio at day 35. Different types of pea product and their inclusion levels had no effect on AID of all nutrients. The interaction between type of the pea products and inclusion levels was significant for AID of starch. For native pea diets, 10% group showed similar AID of starch to 20% native pea but it had higher AID than 30% native pea. For fermented and enzymatically treated groups, all three levels displayed similar AID of starch. In conclusion, enzymatic treatment and fermentation could improve the nutritional quality of pea. Inclusion of enzymatically treated pea in broiler diets could improve broiler performance compared with other pea products while, it displayed neither positive nor negative impact on nutrient digestibility. The present findings indicate the feasibility of these processes, particularly enzymatic treatment, for improving the nutritional quality of pea as a protein source for broiler nutrition.
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Affiliation(s)
- F Goodarzi Boroojeni
- 1Department of Veterinary Medicine,Institute of Animal Nutrition,Freie Universität Berlin,Königin-Luise-Str. 49,14195 Berlin,Germany
| | - M Senz
- 2Department Bioprocess Engineering and Applied Microbiology,Research and Teaching Institute for Brewing in Berlin,Institute of Biotechnology and Water,Seestrasse 13,13353 Berlin,Germany
| | - K Kozłowski
- 3Department of Poultry Science,Faculty of Animal Bioengineering,University of Warmia and Mazury in Olsztyn,Oczapowskiego 5,10-719 Olsztyn,Poland
| | - D Boros
- 4Laboratory of Quality Evaluation of Plant Materials,Institute of Plant Breeding and Acclimatization - National Research Institute,05-870 Radzikow,Blonie,Poland
| | - M Wisniewska
- 4Laboratory of Quality Evaluation of Plant Materials,Institute of Plant Breeding and Acclimatization - National Research Institute,05-870 Radzikow,Blonie,Poland
| | - D Rose
- 5Department of Food Biotechnology and Food Process Engineering,Berlin University of Technology,Seestrasse 13,13353 Berlin,Germany
| | - K Männer
- 1Department of Veterinary Medicine,Institute of Animal Nutrition,Freie Universität Berlin,Königin-Luise-Str. 49,14195 Berlin,Germany
| | - J Zentek
- 1Department of Veterinary Medicine,Institute of Animal Nutrition,Freie Universität Berlin,Königin-Luise-Str. 49,14195 Berlin,Germany
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Abstract
The development of new varieties of lupin, so-called “sweet lupinsˮ with low alkaloid (bitter substances) and high protein content has resulted in a renewed interest in utilization of lupin as source of proteins in human and animal nutrition. The nutraceutical potential of lupin can be applied in the prevention from various pathological states in humans; by suppressing appetite and affecting energy balance, by its positive effect on glycaemia and indicators of blood lipids, by its positive influence on hypertension and by improving defecation. In the field of animal nutrition, lupin seeds can positively affect both production indicators and the biological value of food of animal origin.
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Rohn S, van Griensven L. Grain legumes and further gluten free legumes—Science, technology and impacts on human health. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fritsch C, Vogel RF, Toelstede S. Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites. J Appl Microbiol 2015; 119:1075-88. [DOI: 10.1111/jam.12908] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2015] [Revised: 06/23/2015] [Accepted: 07/01/2015] [Indexed: 12/01/2022]
Affiliation(s)
- C. Fritsch
- Fraunhofer Institute for Process Engineering and Packaging IVV; Freising Germany
| | - R. F. Vogel
- Technische Universität München; Technische Mikrobiologie Weihenstephan; Freising Germany
| | - S. Toelstede
- Fraunhofer Institute for Process Engineering and Packaging IVV; Freising Germany
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Lavin SR, Sullivan KE, Wooley SC, Robinson R, Singh S, Stone K, Russell S, Valdes EV. Nutrient and plant secondary compound composition and iron-binding capacity in leaves and green stems of commonly used plant browse (Carolina willow; Salix caroliniana) fed to zoo-managed browsing herbivores. Zoo Biol 2015; 34:565-75. [PMID: 26335927 DOI: 10.1002/zoo.21244] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 08/06/2015] [Accepted: 08/17/2015] [Indexed: 01/08/2023]
Abstract
Plant secondary compounds are diverse structurally, and associated biological effects can vary depending on multiple factors including chemical structure and reaction conditions. Phenolic compounds such as tannins can chelate dietary iron, and supplementation of animal species sensitive to iron overload with tannins may prevent/treat iron overload disorder. We assessed the nutrient and phenolic composition and iron-binding capacity of Carolina willow (Salix caroliniana), a plant fed to zoo-managed browsing herbivores. Based on studies in other plant species and the chemical structures of phenolic compounds, we hypothesized that the concentration of condensed tannins in willow would be inversely related to the concentration of phenolic glycosides and directly related to iron-binding capacity. Our results indicated that willow nutrient composition varied by year, season, and plant part, which could be taken into consideration when formulating animal diets. We also found that the predominant plant secondary compounds were condensed tannins with minimal phenolic glycosides. Instead of binding to iron, the willow leaf extracts reduced iron from the ferric to ferrous form, which may have prooxidative effects and increase the bioavailability of iron depending on animal species, gastrointestinal conditions, and whole animal processes. We recommend identifying alternative compounds that effectively chelate iron in vitro and conducting chelation therapy trials in vivo to assess potential effects on iron balance and overall animal health.
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Affiliation(s)
- S R Lavin
- Disney's Animal Kingdom, Lake Buena Vista, Florida.,Department of Animal Sciences, University of Florida, Gainesville, Florida
| | - K E Sullivan
- Disney's Animal Kingdom, Lake Buena Vista, Florida.,Department of Animal Sciences, University of Florida, Gainesville, Florida
| | - S C Wooley
- Department of Biolog, California State University, Stanislaus, California
| | - R Robinson
- Department of Biolog, California State University, Stanislaus, California
| | - S Singh
- Department of Biolog, California State University, Stanislaus, California
| | - K Stone
- Department of Biolog, California State University, Stanislaus, California
| | - S Russell
- Department of Biolog, California State University, Stanislaus, California
| | - E V Valdes
- Disney's Animal Kingdom, Lake Buena Vista, Florida.,Department of Animal Sciences, University of Florida, Gainesville, Florida.,Department of Animal and Poultry Science, University of Guelph, Ontario, Canada.,Department of Biology, University of Central Florida, Orlando, Florida
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