A review of thermosensitive antinutritional factors in plant‐based foods

Abstract

Legumes and cereals account for the vast proportion of people's daily intake of plantbased foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food.In this paper, the antinutritional effects, determination, and passivation methods of thermosensitive antinutritional factors such as trypsin inhibitors, urease, lipoxygenase, and lectin were reviewed to provide theoretical help to reduce antinutritional factors in food and improve the utilization rate of plant-based food nutrition. Since trypsin inhibitors and lectin have been more extensively studied and reviewed previously, the review mainly focused on urease and lipoxygenase. This review summarized the information of thermosensitive antinutritional factors, trypsin inhibitors, urease, lipoxygenase, and lectin, in cereals and legumes. The antinutritional effects, and physical and chemical properties of trypsin inhibitors, urease, lipoxygenase, and lectin were introduced. At the same time, the research methods for the detection and inactivation of these four antinutritional factors were also summarized in the order of research conducted time. The rapid determination and inactivation of antinutrients will be the focus of attention for the food industry in the future to improve the nutritional value of food. Exploring what structural changes could passivation technologies bring to antinutritional factors will provide a theoretical basis for further understanding the mechanisms of antinutritional factor inactivation.

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

“…Nevertheless, these compounds mainly interfere with the release or absorption of nutrients, reducing the bioavailability of nutrients. 131 The PAC in AF sample ayocote bean (244.91 mg of ESP/ 100 g) was similar to the results reported by Shang et al ( 2016) 132 (200−500 mg of ESP/100 g) in 56 bean varieties (Figure 2). However, these were lower than those reported by Corzo-Rı ́os et al (2020) 4 in two different varieties of ayocote bean, 1035 and 1038 mg of ESP/100 g samples.…”

“…These are synthesized during plant growth, playing a protecting role in the plant from diseases and pests. Nevertheless, these compounds mainly interfere with the release or absorption of nutrients, reducing the bioavailability of nutrients …”

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

“…Another important difference between plant‐ and animal‐based foods is the fact that many edible plants contain antinutritional factors that may interfere with the digestion and absorption of nutrients in the GIT (Kong et al., 2022; Sakandar et al., 2022; Samtiya et al., 2020). Some of the most common antinutritional factors are highlighted here: Phytates : Phytates are found in many seeds, grains, and legumes.…”

“…The presence of antinutritional factors in edible plants is usually more of a concern when they are consumed as part of whole foods. These substances are usually deactivated or removed when plants are converted into food products or ingredients, like powdered proteins or polysaccharides, or fluid oils (Kong et al., 2022; Sakandar et al., 2022). Nevertheless, it is important to consider their potential presence in plant‐based foods and ingredients and to take the necessary steps required to deactivate or remove them if they are present.…”

Legume Indian Bean (Phaseolus Vulgaris) Partially Purified Anti-Nutritional Protein Factor Exhibit Anti-Oxidant, Immunomodulatory and Anti-Cancer Properties

“…Unfortunately, the existence of anti-nutritional factors (ANFs) in legumes truncates the exercise of feasible proteins and carbohydrates [1]. These ANFs are structurally non-identical compounds having low-grade protein quality allied with a declensional part of sulfur amino acids and also inbuilt with downlevel inherent protein digestibility [2]. Anti-nutritional factors are compounds that limit the exploitation of nutrients in plant food products for humans and animals.…”