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ARS Home » Pacific West Area » Aberdeen, Idaho » Small Grains and Potato Germplasm Research » Research » Publications at this Location » Publication #403481
Research Project: Improving Nutrient Utilization to Increase the Production Efficiency and Sustainability of Rainbow Trout Aquaculture

Location: Small Grains and Potato Germplasm Research

Title: Antinutritional factors in protein-rich plant products: chemistry, occurrence, nutritional implications, and their analysis

Author
item ALBE-SLABI, SARA - Group Avril
item Liu, Keshun
item AMAROWICZ, RYSZARD - Polish Academy Of Sciences
item KAPEL, ROMAIN - Université De Lorraine
item PEGG, RON - University Of Georgia
item WANASUNDARA, JANITHA - Agriculture And Agri-Food Canada

Submitted to: Elsevier
Publication Type: Book / Chapter
Publication Acceptance Date: 12/15/2023
Publication Date: 6/24/2024
Citation: Albe-Slabi, S., Liu, K., Amarowicz, R., Kapel, R., Pegg, R., Wanasundara, J. 2024. Antinutritional factors in protein-rich plant products: chemistry, occurrence, nutritional implications, and their analysis. Book Chapter. Available. https://shop.elsevier.com/books/functionality-of-plant-proteins/wanasundara/978-0-323-91721-6.

Interpretive Summary:

Technical Abstract: This book chapter covers various antinutritional factors that are naturally present in plant sources and thus found in plant protein products. They include protease inhibitors, phytates, oligosaccharides, sapo-nins, tannins, alkaloids, glucosinolates, phenolic compounds, and various amino compounds of legumes. Each of these topics is discussed in terms of chemical nature, nutritional and functional implications, possible health benefits of each type of antinutritional factors present in protein ingredients and products, qualitative and quantitative methods that are currently used, improved, or standardized, and various means to reduce and eliminate these antinutrients. Protease inhibitors, such as trypsin inhibitors and chymotrypsin inhibitors, are naturally and richly found in legume seeds, particularly in soybeans and soy products. They are proteins in nature and have been considered major antinutritional factors for food and feed, as numerous studies with animals have repeatedly shown that they inhibit protein digestion, cause pancreatic enlargement, and suppress growth.Therefore, proteinase inhibitors, particularly trypsin inhibitor activity, have been routinely measured as a key quality parameter in food and feed industry. Recently, scientists at USDA-ARS, Aberdeen, Idaho, have improved and optimized two assay methods, one for trypsin inhibitory activity and the other for chymotrypsin inhibitory activity, in soybeans and other plant protein products. The improved method for measuring trypsin inhibitor activity has been adapted as an Official Method (Ba 12a-2020) by American Oil Chemists Society in 2020.