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Effect of selected fungi on the reduction of gossypol levels and nutritional value during solid substrate fermentation of cottonseed meal

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2006年第9期7卷 690-695页

作者： ZHANG Wen-ju XU Zi-rong SUN Jian-yi YANG Xia Key Laboratory of Molecular Ammal Nutrition of Ministry of Education. College of Animal Science Zhejiang university Hangzhou 310029 China College of Animal Science and Technology Shihezi University Shihezi 832003 China

The objective of this work was to investigate the effect of six individual strains of fungi on the reduction of gossypol levels and nutritional value during solid substrate fen＇aentation of cottonseed meal （CSM）. Six groups of disinfected CSM substrate were incubated for 48 h after inoculation with either of the fungi C. capsuligena ZD- 1, C. tropicalis ZD-3, S. cerevisae ZD-5, A. terricola ZD-6, A. oryzae ZD-7, or A. niger ZD-8. One not inoculated group （substrate） was used as a control. Levels of initial and final free gossypol （FG）, crude protein （CP）, amino acids （AA） and in vitro digestibility were assayed. The experiment was done in triplicate. The experimental results indicated that microbial fermentation could greatly decrease （P〈0.05） FG levels in CSM. The detoxification efficiency differed between the species of microorganisms applied. From the perspective of reducing CSM potential toxicity, C. tropicalis ZD-3 was most successful followed by S. cerevisae ZD-5 and A. niger ZD-8. They could reduce FG levels of CSM to 29.8, 63.07 and 81.50 mg/kg based on DM （dry matter）, respectively, and their detoxification rates were 94.57%, 88.51% and 85.16%, respectively. If crude protein, amino acids content and their in vitro digestibility were also taken into account, Aniger ZD-8 may be the best choice. The CP content of CSM substrate fermented by C. tropicalis ZD-3 and A. niger ZD-8 were improved by 10.76% and 22.24%; the TAA （total amino acids） contents were increased by 7.06% and 11.46%, and the EAA （essential amino acids） were raised by 7.77% and 12.64%, respectively. Especially, the levels of methionine, lysine and threonine were improved greatly （P〈0.05）. The in vitro CP digestibility of CSM fermented by C. tropicalis ZD-3 and A. niger ZD-8 was improved by 13.42% and 18.22%, the TAA were increased by 17.75% and 22.88%, and the EAA by 16.61% and 21.01%, respectively. In addition, the in vitro digestibility of methionine, lysine and threonine was also improved

关键词： Fungi Free gossypol Solid substrate fermentation Cottonseed meal Detoxification nutritional value

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Implications of vitamin D for flesh quality of grass carp(Ctenopharyngodon idella):antioxidant ability,nutritional value,sensory quality,and myofiber characteristics

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Journal of Animal Science and Biotechnology 2023年第6期14卷 2596-2613页

作者： Yao Zhang Chaonan Li Xiaoqiu Zhou Weidan Jiang Pei Wu Yang Liu Hongmei Ren Lu Zhang Haifeng Mi Jiayong Tang Ruinan Zhang Lin Feng Animal Nutrition Institute Sichuan Agricultural UniversityChengdu 611130SichuanChina. Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province Sichuan Agricultural UniversityChengdu 611130China. Key Laboratory for Animal Disease‑Resistant Nutrition of China Ministry of Education Sichuan Agricultural UniversityChengdu 611130China. Healthy Aquaculture Key Laboratory of Sichuan Province Tongwei Co.Ltd.Chengdu 610041SichuanChina.

Background Muscle represents a unique and complex system with many components and comprises the major edible part of *** D is a critical nutrient for animals and is known to enhance calcium absorption and immune *** recent years,dietary vitamin D supplementation in livestock has received increased attention due to biological responses including improving shear force in mammalian ***,the vitamin D acquisition and myofiber development processes in fish differ from those in mammals,and the effect of vitamin D on fish flesh quality is poorly ***,the influence of dietary vitamin D on fillet quality,antioxidant ability,and myofiber development was examined in grass carp(Ctenopharyngodon idella).Methods A total of 540 healthy grass carp,with an initial average body weight of 257.24±0.63 g,were allotted in 6 experimental groups with 3 replicates each,and respectively fed corresponding diets with 15.2,364.3,782.5,1,167.9,1,573.8,and 1,980.1 IU/kg vitamin D for 70 *** Supplementation with 1,167.9 IU/kg vitamin D significantly improved nutritional value and sensory quality of fillets,enhancing crude protein,free amino acid,lipid,and collagen contents;maintaining an ideal pH;and reduc-ing lactate content,shear force,and cooking loss relative to respective values in the control(15.2 IU/kg)*** myofiber diameter and the frequency of myofibers>50μm in diameter increased under supplementation with 782.5–1,167.9 IU/kg vitamin *** of oxidative damage biomarkers decreased,and the expression of antioxi-dant enzymes and nuclear factor erythroid 2-related factor 2 signaling molecules was upregulated in the 1,167.9 IU/kg vitamin D treatment compared to respective values in the control ***,vitamin D supplementation activated cell differentiation by enhancing the expression of myogenic regulatory factors and myocyte enhancer factors compared to that in the control *** addition,supplementation with 1,167.9 IU/kg

关键词： Antioxidant Grass carp Myofiber development nutritional value Sensory quality Vitamin D

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Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not nutritional value

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Rice science 2015年第4期22卷 197-206页

作者： LIANG Cheng-gang LIu Jia WANG Yan XIONG Dan DINO Chun-bang LI Tian Key Laboratory of Crop Physiology Ecology and Cultivation in Southwest Ministry of Agriculture Sichuan Agricultural University Chengdu 611130 China Key Laboratory of Crop Germplasm Resources and Gene Improvement Ministry of Education Sichuan Agricultural University Chengdu 611130 China Research Center of Buckwheat Industry Technology Institute of Plant Genetics and Breeding School of Life Sciences Guizhou Normal University Guiyang 550001 China

To investigate the effect of low light （LL, 50% natural light） during grain filling （GF） stage on rice transamination, amino acid （AA） accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the traits that significantly affected rice quality （physical appearance, cooking quality, and nutritional value） were analyzed. LL did not disturb transamination in rice grains during GF stage, as minimal impact was found on alanine and aspartate transaminase activities. Nevertheless, most AAs in caryopses, including lysine and threonine, increased in response to LL, except for sulfur-containing AAs. These results suggest that AA metabolism and accumulation in rice grains were rarely suppressed by LL during GF stage. Rice nutritional ingredients at harvest, such as major protein components including glutelin and most important essential amino acids （EAAs） including lysine and threonine, increased significantly in response to LL, whereas most protein and EAA ratios were rarely affected. However, LL markedly affected physical appearance of rice grains by reducing brown rice rate, milled rice rate, and 1000-grain weight and increasing the chalkiness rate. In addition, cooking qualities decreased in response to LL, while breakdown values and amylose levels decreased and setback values increased. We concluded that LL during GF stage decreased the cooking quality of rice, but could potentially improve the nutritional value of rice.

关键词： cooking quality essential amino acid low light nutritional value protein rapid visco-analyzer value rice

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Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value

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Journal of Animal Science and Biotechnology 2015年第3期6卷 340-346页

作者： Changyou Shi Jun He Jie Yu Bing Yu Zhiqing Huang Xiangbing Mao Ping Zheng Daiwen Chen Animal Nutrition Institute Sichuan Agricultural University

Background： Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates （GIs）, phytic acid, tannins etc. In the present study, a solid state fermentation （SSF） using Aspergillus niger was carried out with the purpose of degrading glucosinolates and improving the nutritional quality of rapeseed cake （RSC）. The effects of medium composition and incubation conditions on the GIs content in fermented rapeseed cake （FRSC） were investigated, and chemical composition and amino acid in vitro digestibility of RSC substrate fermented under optimal conditions were determined. Results： After 72 h of incubation at 34℃, a 76.89% decrease in GIs of RSC was obtained in solid medium containing 70% RSC, 30% wheat bran at optimal moisture content 60% （w/w）. Compared to unfermented RSC, trichloroacetic acid soluble protein （TCA-SP）, crude protein and ether extract contents of the FRSC were increased （P〈 0.05） 103.71, 23.02 and 23.54%, respectively. As expected, the contents of NDF and phytic acid declined （P〈 0.05） by 9.12 and 44.60%, respectively. Total amino acids （TAA） and essential amino acids （EAA） contents as well as AA in vitro digestibility of FRSC were improved significantly （P 〈 0.05）. Moreover, the enzyme activity of endoglucanase, xylanase, acid protease and phytase were increased （P 〈 0.05） during SSF. Conclusions： Our results indicate that the solid state fermentation offers an effective approach to improving the quality of proteins sources such as rapeseed cake.

关键词： Aspergillus niger Glucosinolates nutritional value Rapeseed cake Solid state fermentation

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Effect of Light Emitting Diodes (LEDs) on Growth, Mineral Composition, and nutritional value of Wheat & Lentil Sprouts

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Phyton-International Journal of Experimental Botany 2024年第6期93卷 1117-1128页

作者： Abdul Momin Amana Khatoon Wajahat Khan Dilsat Bozdoğan Konuşkan Muhammad Mudasar Aslam Muhammad Jamil Shafiq Ur Rehman Baber Ali Alevcan Kaplan Sana Wahab Muhammad Nauman Khan Sezai Ercisli Mohammad Khalid Al-Sadoon Department of Botany Kohat University of Science&TechnologyKohat26000Pakistan Department of Food Engineering Faculty of AgricultureHatay Mustafa Kemal UniversityHatay31000Türkiye Department of Botany University of Science&TechnologyBannu28100Pakistan Department of Biotechnology and Genetic Engineering Kohat University of Science&TechnologyKohat26000Pakistan Department of Biology University of HaripurKhyber Pakhtunkhwa22620Pakistan School of Science Western Sydney UniversityPenrithNew South Wales2151Australia Department of Crop and Animal Production Sason Vocational SchoolBatman UniversityBatman72060Türkiye Department of Plant Sciences Quaid-i-Azam UniversityIslamabad45320Pakistan Department of Botany Islamia College PeshawarPeshawar25120Pakistan Department of Horticulture Agricultural FacultyAtaturk UniversityErzurum25240Türkiye HGF Agro Ata TeknokentErzurumTR-25240Türkiye Department of Zoology College of ScienceKing Saud UniversityRiyadh11451Saudi Arabia

Sprouts are ready-to-eat and are recognized worldwide as functional components of the human *** advances in innovative agricultural techniques could enable an increase in the production of healthy *** use of light-emitting diode(LED)in indoor agricultural production could alter the biological feedback loop,increasing the functional beneﬁts of plant foods such as wheat and lentil sprouts and promoting the bioavailability of *** effects of white(W),red(R),and blue(B)light were investigated on the growth parameters and nutritional value of wheat and lentil *** the laboratory,seeds were sown under three different LED treat-ments:white,red,and blue light,while normal incandescent light served as a *** seed germina-tion improved by 18.34%and 12.67%for wheat and 18.34%and 12.67%for lentil sprouts under LED treatments R and B,*** increase in total soluble protein and sugar by 33.4%and 9.23%in wheat and by 31.5%and 5.87%in lentils was observed under the R LED *** C concentrations in wheat and lentils were signiﬁcantly increased by R LED compared to all other *** parameters,including potassium and sodium concentrations,were signiﬁcantly increased under red and blue light compared to the control;white light,on the other hand,signiﬁcantly decreased all these *** to the experimental data,red and blue LED light could be beneﬁcial in the production of functional wheat and lentil sprouts with high nutrient concentrations.

关键词： Growth parameters LED nutritional value sprouts total soluble proteins

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Effects of spent mushroom substrate and slurry on nutritional value of grass and Medicago x varia *** mixtures

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International Journal of Agricultural and Biological Engineering 2018年第3期11卷 61-66页

作者： Kazimierz Jankowski Elżbieta Malinowska Jacek Sosnowski Beata Wiśniewska-Kadżajan Anna Kaczorek Siedlce University of Natural Sciences and Humanities Department of Grassland and Landscape Architecture DevelopmentInstitute of AgronomyPoland

The paper aimed to evaluate fertilizing effects of spent mushroom substrate(SMS)and slurry on dry matter productivity and value of legume-grass *** experiment was replicated three times,with a split-plot arrangement and plots of 3 m^(3) as experimental *** species were grown as three legume-grass mixtures:M1-Dactylis glomerata,Lolium perenne,Medicago x varia ***;M2-Dactylis glomerata,Medicago x varia ***;M3-Lolium perenne,Medicago x varia *** experiment consisted of the following units:control(no fertilization);SMS(30 t/hm^(2));slurry(60 m^(3)/hm^(2))(G);SMS(10 t/hm^(2))+slurry(60 m^(3)/hm^(2));SMS(20 t/hm^(2))+slurry(40 m^(3)/hm^(2));SMS mushroom substrate(30 t/hm^(2))+slurry(20 m^(3)/hm^(2)).During each growing season all the mixtures were harvested three *** fresh matter from each plot was weighted and a sample of 0.6 kg was taken for further *** the experiment the content of both total protein and crude fibre was dependent on the type of fertilizer and on the type of *** from the plots with 20 t/hm^(2) of mushroom substrate and 40 m^(3)/hm^(2) of slurry had the best nutritional value,with the highest amount of total *** contents of protein and crude fibre in the forage were more favourably affected by slurry than by spent mushroom *** of the mixtures from all plots,regardless of the type of fertilizer,the mixture consisting of Lolium perenne and Medicago x varia *** contained the highest content of protein.

关键词： fertilizer spent mushroom substrate nutritional value protein concentration fibre concentration

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nutritional value of Date Fruits and Potential Use in nutritional Bars for Athletes

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Food and Nutrition Sciences 2020年第6期11卷 463-480页

作者： Sulaiman Aljaloud Heather L. Colleran Salam A. Ibrahim College of Sport Sciences and Physical Activity King Saud University Riyadh KSA Food and nutritional Sciences Program College of Agriculture and Environmental Sciences North Carolina A&T State University Greensboro NC USA

The date palm (Phoenix dactylifera L.) is one of the oldest primary staple crops in Southwest Asia and North Africa. Date palms are also grown in Australia, Mexico, South America, Southern Africa, and the United States, especially in Southern California, Arizona, and Texas. Date fruit is a high nutritional value food that is rich in carbohydrates, dietary fibers, proteins, minerals and vitamin B complex such as thiamine (B1), riboflavin (B2), niacin (B3), pantothenic (B5), pyridoxine (B6), and folate (B9). Carbohydrates comprise 70% of date fruit mainly as fructose and glucose. Minerals in date fruits are calcium, iron, magnesium, selenium, copper, phosphorus, potassium, zinc, sulfur, cobalt, fluorine, and manganese. Date fruits are highly nourishing and may thus confer numerous potential health benefits. In recent years, a huge interest in the abundant health promoting properties of date fruits has led to the need to develop new food products using dates as a source of nutrients. Thus, the aim of this paper is to review the nutritional value of date fruits in the context of the potential use of dates in nutrition bars for athletes.

关键词： Date Palm Health Benefits nutritional value Athletes

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nutritional value of Lippia nodiflora( L. ) Greene as Feed

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Animal Husbandry and Feed Science 2014年第2期6卷 52-54页

作者： Jiang Xuanbin Peng Xiu Geng Yanghui Zhou Xiaozhou Chen Daojing Chongqing Key Laboratory of Three Gorges Area Forest Ecological Protection and Restoration Chongqing Academy of Forestry

To analyze the nutritional value as feed,the aerial stem and leaves of Lippia nodiflora( L.) Greene and Phyla nodiflora( L.) Greene were sampled to measure the nutritional indices. The nutritional indices were also compared with common forage grass,and the development value of L. nodiflora as feed was analyzed. Compared with P. nodiflora,L. nodiflora had obvious fast-growing and high-yield abilities. The contents of crude fat,crude fiber,crude ash,lysine,vitamin C,Ca,and Fe in L. nodiflora were obviously higher than that in P. nodiflora,but the content of crude protein and total P in L. nodiflora were significantly lower than that in P. nodiflora. Compared with common forage feed ryegrass,alfalfa,millet straw and corn straw,L. nodiflora had higher contents of crude fat and crude ash and lower contents of crude fiber and crude protein. Therefore,L. nodiflora had higher development value as feed.

关键词： Lippia nodiflora(L.) Greene Feed nutritional value

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Hygienic Quality and nutritional value of Attiékéfrom Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso

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Food and Nutrition Sciences 2016年第7期7卷 555-565页

作者： Guira Flibert Kabore Donatien Sawadogo-Lingani Hagrétou Savadogo Aly Laboratory of Applied Biochemistry and Immunology (LabIA) Department of Biochemistry-Microbiology Université Ouaga I Professeur Joseph KI-ZERBO Ouaga Burkina Faso Laboratory of Microbiology Food Technology Department IRSAT/CNRST) Ouagadougou Burkina Faso

Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attiéké production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1;and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (value is from 161.95 to 215.26 Kcal/100g. All the attiéké analyzed was exempt of aflatoxin (B1, B2, G1, G2) and ochratoxin A. The local attiéké has higher acidity, fermented bacteria load, protein and minerals salt than the imported one. The process mastery is the mainly factor that determines nutritional and sanitary quality of attiéké.

关键词： Attiéké Inoculum Hygienic Quality nutritional value

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Evaluation of the nutritional value and Acute Toxicity of the Seeds of the Fruit of Annona muricata L. (Sursop) Consumed in Kinshasa

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Journal of Biosciences and Medicines 2023年第2期11卷 265-274页

作者： Guelord Inkalaba Londanda Merveille Kubenga Olivier Nzingula Nicole Misengabu Maguy Luvandu Arthur Duki Kodondi Kule-Koto Laboratory of Biochemistry and Hematology Faculty of Pharmaceutical Sciences University of Kinshasa Kinshasa DR Congo Higher Institute of Medical Techniques Nutrition and Dietetics Section Kinshasa DR Congo Food Technology and Food Analysis Laboratory Faculty of Pharmaceutical Sciences University of Kinshasa Kinshasa DR Congo

In this paper, the author aimed to determine the nutritional value of soursop (Annona muricata L. fruit) consumed in Kinshasa as well as the study of the acute toxicity of its seeds. The fruit of Annona muricata L. was sampled according to the ISO 7002 standard for agricultural and food products. The selected fruits were ripe, without physical damage. The usual analytical methods allowed the determination of the nutritional value of the fruit pulp of Annona muricata L. The water content was measured by the method of loss of mass on drying. The total amount of ash was determined by incineration in the oven at 550°C. The mineral elements were determined by inductively coupled plasma spectrometry (ICP0). The determination of acute toxicity was carried out on 25 female mice of the NMRI SUISSE species according to OECD 425 guidelines. For 100 grams of fresh material from the fruit pulp, we noted a very high water content of 84% ± 6%. We also note a particularly high amount of carbohydrates with a rate of 12.2% ± 2%. Protein and lipid content were relatively low at 1% ± 0.01% and 0.7% ± 0.3% respectively. The dietary fiber content was 0.8% ± 0.2%. An energy value of 49.3 Kcal per 100 grams of pulp was determined. The LD 50 obtained was 3320 mg/kg, indicating slight toxicity of soursop seeds. The results of this study show that the white pulp of the fruit of Annona muricata L. consumed in Kinshasa is rich in carbohydrates when we compare it to others biomolecules. It also contains dietary fiber and mineral salts making soursop an excellent constituent of a weight loss diet with a low energy intake.

关键词： Annona nutritional value Acute Toxicity

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