Search Results (183)

Despite the high quality of soybean protein, raw soybeans and soybean meal cannot be directly included in animal feed mixtures due to the presence of Kunitz (KTi) and Bowman–Birk protease inhibitors (BBis), which reduces animal productivity. Heat treatment can substantially inactivate trypsin and chymotrypsin inhibitors (BBis), but such treatment is energy-intensive, adds expense, and negatively impacts the quality of seed proteins. As an alternative approach, we have employed CRISPR/Cas9 gene editing to create mutations in BBi genes to drastically lower the protease inhibitor content in soybean seed. Agrobacterium-mediated transformation was used to generate several stable transgenic soybean events. These independent CRISPR/Cas9 events were examined in comparison to wild-type plants using Sanger sequencing, proteomic analysis, trypsin/chymotrypsin inhibitor activity assays, and qRT-PCR. Collectively, our results demonstrate the creation of an allelic series of loss-of-function mutations affecting the major BBi gene in soybean. Mutations in two of the highly expressed seed-specific BBi genes lead to substantial reductions in both trypsin and chymotrypsin inhibitor activities. Full article

Cottonseed is rich in oil and protein. However, its antinutritional factor content, of phytic acid (PA), has limited its utilization. Near-infrared (NIR) spectroscopy, combined with chemometrics, is an efficient and eco-friendly analytical technique for crop quality analysis. Despite its potential, there are currently no established NIR models for measuring the PA content in fuzzy cottonseeds. In this research, a total of 456 samples of fuzzy cottonseed were used as the experimental materials. Spectral pre-treatments, including first derivative (1D) and standard normal variable transformation (SNV), were applied, and the linear partial least squares (PLS), nonlinear support vector machine (SVM), and random forest (RF) methods were utilized to develop accurate calibration models for predicting the content of PA in fuzzy cottonseed. The results showed that the spectral pre-treatment significantly improved the prediction performance of the models, with the RF model exhibiting the best prediction performance. The RF model had a coefficient of determination in prediction (R²_p) of 0.9114, and its residual predictive deviation (RPD) was 3.9828, which indicates its high accuracy in measuring the PA content in fuzzy cottonseed. Additionally, this method avoids the costly and time-consuming delinting and crushing of cottonseeds, making it an economical and environmentally friendly alternative. Full article

The global increase in population has placed significant pressure on food security, leading to the emergence of aquaculture as a vital source of aquatic foods. However, rising costs and limited fish meal availability in aquafeeds have driven the search for alternative protein sources. While plant-based ingredients have been integrated into commercial aquafeeds, they come with challenges such as low protein content, palatability issues, and the presence of antinutritional factors. In this context, fish silage, made from fish waste and discarded fish, stands out as a promising alternative technology due to its cost-effectiveness and sustainability attributes. The production of fish silage involves the addition of organic/inorganic acids or lactic acid bacteria to homogenized fish waste, yielding a valuable mixture rich in peptides and free amino acids, offering significant nutritional benefits for animal diets. This review aims to promote sustainable practices in the aquaculture industry by analyzing research results related to ensiling technology, appraising the advantages and disadvantages of using fish silage as a feed ingredient, and focusing on emerging trends in this field. Full article

Jatropha seed cake (JSC) derived from Jatropha curcas seeds is a by-product of biodiesel production and, due to its high protein content, has been considered as a potential animal feed ingredient. However, the presence of toxic compounds such as phorbol esters and other anti-nutritional factors limits its use in animal feeding. Several detoxification approaches have been used to tackle these constraints and this review aims to summarize the recent advances in JSC treatment aiming to enhance its potential as an animal feedstuff. The review first provides an overview of the structure and composition of phorbol esters and other anti-nutritional compounds, discussing its toxic effects on different animal species. It then explores several detoxification methodologies giving special emphasis to its effects on the nutritional composition of JSC and on the use of the treated substrate as a feed ingredient in fish, poultry, pigs, and ruminants, highlighting their growth performance, nutrient utilization, and animal health issues. Overall, the review concludes that these treatments hold great potential for the detoxification and utilization of JSC as an animal feed ingredient. However, further research is needed to optimize the treatment conditions, evaluate the economic feasibility, and assess the long-term effects of treated JSC on animal health and product quality. Full article

The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources—soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security. Full article

France is Europe’s leading producer of flaxseed. This seed is rich in omega-3, energy, and protein for animals, but it also contains anti-nutritional factors such as mucilage. Thus, mucilage must be removed and could be used as a bio-admixture in cementitious materials development, reducing the environmental impact of cementitious materials. This study aims to valorize the usage of flaxseed mucilage (FM) in ordinary Portland cement. FM caused macroscopic and microscopic changes in the materials studied. The higher the concentration, the greater the changes were. The admixed samples showed an exponentially concentration-dependent delay in setting. FM degradation products induced by the cementitious conditions accentuated the delay. However, this delay in setting did not affect the hydrates’ growth in the material. In fact, FM showed a “delay accelerator” behavior, meaning that once hydration began, it was accelerated as compared to a reference. Macroscopically, FM induced significant flocculation, increasing material porosity and carbonation. Consequently, bulk density and thermal conductivity were reduced. At the highest amount of FM admixture (0.75% w/w), FM allowed bridge formation between Ca(OH)₂ crystals, which can improve the mechanical properties of mortars. Because FM is highly hygroscopic, it has the capability to absorb water and subsequently release it gradually and under controlled conditions into the cement matrix. Therefore, regulation of water diffusion from the mucilage may induce the self-healing properties responsible for mechanical properties similar to that of the reference in the medium to long term. Full article

Cotton is an important plant-based protein. Cottonseed cake, a byproduct of the biodiesel industry, offers potential in animal supplementation, although the presence of the antinutritional sesquiterpenoid gossypol limits utilization. The macrofungus Panus lecomtei offers potential in detoxification of antinutritional factors. Through an enzymatic and proteomic analysis of P. lecomtei strain BRM044603, grown on crushed whole cottonseed contrasting in the presence of free gossypol (FG), this study investigated FG biodegradation over a 15-day cultivation period. Fungal growth reduced FG to levels at 100 μg/g, with a complex adaptive response observed, involving primary metabolism and activation of oxidative enzymes for metabolism of xenobiotics. Increasing activity of secreted laccases correlated with a reduction in FG, with enzyme fractions degrading synthetic gossypol to trace levels. A total of 143 and 49 differentially abundant proteins were observed across the two contrasting growth conditions after 6 and 12 days of cultivation, respectively, revealing a dynamic protein profile during FG degradation, initially related to constitutive metabolism, then later associated with responses to oxidative stress. The findings advance our understanding of the mechanisms involved in gossypol degradation and highlight the potential of P. lecomtei BRM044603 in cotton waste biotreatment, relevant for animal supplementation, sustainable resource utilization, and bioremediation. Full article

Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits. Full article

Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce their anti-nutritional factors’ content and improve their nutritional value. Sequencing and analyzing mulberry leaves before and after fermentation showed that fermentation increased the relative abundance of Pediococcus, Bradyrhizobium, Hydrotalea, and Rhodanobacteria, and decreased that of Enterobacter. Fermentation improved the quality of mulberry leaves by rebuilding the bacterial community. Finishing pigs were raised on fermented mulberry leaves (FML), and their carcass performance, meat quality, economic benefits, and gut microbiome were evaluated. FML had no negative impact on pig carcass performance, meat quality, and antioxidant capacity, and could somewhat improve the economic benefits. FML decreased the relative abundance of Proteobacteria in the colon and Streptococcus in the feces, and increased that of Actinobacteria (cecum, colon, feces) and Prevotella (colon). The gut core microorganisms in the FML group were mainly enriched with Actinobacteria, Bifidobacterium, Bifidobacteriaceae, Bifidobacteriales, and other beneficial microorganisms. Dietary FML reduced ammonia, indole, and skatole contents in the feces. In conclusion, FML reshaped the gut microbiota without negatively affecting pig product performance, produced cleaner waste, and improved environmental protection and sustainability, making it an attractive prospective feed for pigs. Full article

Micronutrient deficiencies are pervasive in the diets of millions of people in developing countries, calling for effective mitigation measures. The development of biofortified cultivars through breeding holds promise for sustainable and affordable solutions to combat micronutrient deficiencies. Breeding efforts in the past decade have resulted in dozens of biofortified open-pollinated varieties and hybrids adapted to diverse agroecological zones. Advances in genomics and molecular tools enabled rapid identification of maize cultivars enriched with essential micronutrients such as pro vitamin A (PVA), iron (Fe), and zinc (Zn). Leveraging Multi-omics-driven discovery of the genetic factors underlying the vast array of nutritional traits is paramount to mainstreaming breeding for quality traits in the product profile. Molecular breeding schemes, and integrating emerging Omics tools at every stage of the breeding pipeline, are vital to enhancing genetic gain. The recent momentum in elucidating the metabolism of micronutrients should be expanded to novel breeding targets as well as to the simultaneous enhancement of nutritional qualities while curtailing anti-nutritional factors in staple food crops. Harnessing new technologies to establish comprehensive and integrated breeding approaches involving nutrigenomics, genome editing, and agronomic biofortification is crucial in tackling nutritional insecurity. This review highlights the prospect of integrating modern tools in hastening the genetic improvement of nutritionally enriched maize. Full article

Food allergies are an increasingly common phenomenon across all age groups and can be called an epidemic of modern times. Legumes are a nutritionally attractive crop because of their high protein content and well-balanced nutritional value. However, in addition to nutritionally valuable components, they contain a relatively high amount of antinutritional factors such as glycosides, lectins, inhibitors of digestive enzymes, and antinutritional proteins, including allergens. Different genomic-based analyses of allergen-coding parts are relevant in research into legume gene resources. Here, a total of thirty different soybean varieties were analyzed for polymorphism based on the specific homologous sequences of genes for vicilin and profilin; products of both of these genes belong to allergenic molecules of this species. A total of 16 different amplicons were obtained when profilin was used as marker and 17 different amplicons were obtained when vicilin was used. Comparing both of the used techniques, vicilin provided more polymorphic profiles, but in five of analyzed varieties no amplicons were obtained. Profilin fingerprints provided a higher degree of similarity coefficients among individual varieties of the soybean. Both of used PCR-based techniques proved to be applicable for genomic-based screening of allergen homologs in the genetic resources of Glycine max L. Full article

Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits. Full article

Cultivar, habitat conditions and agrotechnology have an influence on the yield and chemical composition of rye grain. The main anti-nutritional substances present in rye grain include alkylresorcinols, water-soluble pentosans and trypsin inhibitors. The aim of this study was to determine the variability in yield and the concentration of anti-nutritional compounds in the grain of selected winter rye cultivars in relation to nitrogen fertilisation levels and weather conditions. Field studies were conducted at the Experimental Station of IUNG-PIB in Osiny (Poland) in two growing seasons (2018/2019 and 2019/2020). The experiment was located on pseudo-polylic soil using the randomised sub-block method in three replications. The first factor of the experiment was the level of nitrogen fertilisation (0, 70 and 140 kg N∙ha⁻¹) and the second was the population (Dańkowskie Skand, Piastowskie) and hybrid (KWS Vinetto, SU Performer) winter rye cultivars. The study showed that the yield of winter rye depended on the genotype and the level of nitrogen fertilisation. The hybrid cultivars yield ed 17.9% higher in relation to the population cultivars. The content of anti-nutritional compounds in rye grain depended significantly on genotype, level of nitrogen fertilisation and weather conditions. The reason for the higher synthesis of anti-nutrients in rye grain was the stressful weather conditions occurring in the 2019/2020 season. Nitrogen fertilisation influenced the content of alkylresorcinols, water-soluble pentosans and trypsin inhibitor activity in grain. The interaction of cultivar and fertilisation was also found to shape the content of the aforementioned anti-nutrients. Full article

Unconventional feed, which is abundant in China, contains anti-nutritional factors and toxins; however, these can be greatly reduced with microbial fermentation, thus improving the nutrient content of the feed, enhancing animal appetites, and ultimately significantly improving the intestinal health and growth performance of animals. When oxidative stress occurs, fermented feed can effectively reduce the damage caused by stress to the gastrointestinal tract, accelerate the removal of gastrointestinal abnormalities, improve the ability to resist intestinal stress, and ensure the efficient production of animals. This review introduces the application of unconventional fermented feed in animal production, and expounds upon the function of unconventional fermented feed in animals with oxidative stress symptoms, so as to provide a theoretical reference for the development and application of unconventional fermented feed in antioxidative stress reduction. Full article

This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples. Full article