Purification, Identification and Characterization of a Growth Inhibitor in Faba Beans (Vicia faba L. var. minor)

Marquardt, R. R.; Ward, A. Thomas; Campbell, L. D.; Cansfield, P. E.

doi:10.1093/jn/107.7.1313

Cited by 88 publications

(41 citation statements)

References 24 publications

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“…The increased enzyme activities might suggest the increased digestion of lipid, protein and carbohydrates. Increased lipid digestion was also thought to be due to enhanced activity of lipase upon condensed tannin extracts feedings in chicks (Marquardt et al, 1977). Tannins have also been shown to inhibit the lipase activity in uitro (Griffiths, 1979Horigome et al, 1988.…”

Section: Resultsmentioning

confidence: 99%

Effect of Tannic Acid on Activities of Certain Digestive Enzymes and Alkaline Phosphatase in Intestine and Glucose Absorption in Adult Chickens

Majumdar

Moudgal

1994

Journal of Applied Animal Research

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Section: Resultsmentioning

confidence: 99%

Effect of Tannic Acid on Activities of Certain Digestive Enzymes and Alkaline Phosphatase in Intestine and Glucose Absorption in Adult Chickens

Majumdar

Moudgal

1994

Journal of Applied Animal Research

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“…The incorporation of PEG (molecular weight 4,000 or 6,000) has been shown to have beneficial effects in monogastrics [5,67,110,169,226,227]. It has, however, both beneficial and adverse effects in ruminants.…”

Section: Treatment With Tannin-binding Polymersmentioning

confidence: 99%

Value Addition of Feed and Fodder by Alleviating the Antinutritional Effects of Tannins

et al. 2013

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Tannins are one of the important plant secondary metabolites having wide prevalence in the plant kingdom. They are a prominent constituent of various types of feed, fodder and agro-industrial wastes. The intake of tannins at a low level has recently been found to have some positive effects in ruminants. However, the use of tannin-rich biomass as animal feed, having high content of tannins, is limited by the antinutritional effects of tannins at this level in an animal system. A number of physical, chemical, biological and miscellaneous approaches have been developed for inactivation or removal of tannins for enhancement of the feeding value of tannin-rich biomass. However, none of the individual method is successful in total inactivation or removal of tannins without loss of nutritive value, and this limits the utilization of a vast amount of plant resource. A cohesive and an integrated detanninification strategy is required for alleviating the antinutritional effects of tannins in animals and upgrading the feeding value of tanniniferous biomass.

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“…The condensed tannins in both species are chemically akin (Marquardt et al 1977); and their different biological effects may be related to differences in degree of polymerization.…”

Section: Symposium Proceedings I 982mentioning

confidence: 99%

Influence of tannins on the protein nutritional quality of food grains

Hewitt¹,

Ford²

1982

Proc. Nutr. Soc.

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Shinjefd, Reading RG2 @TTannins are widely present in higher plants, and their presence in some food grains may significantly impair the nutritional quality. Thus for example, in coloured-flowered varieties of field beans (Vicia fuba L.) the seeds are rich in condensed tannins and their inclusion in the diet of single-stomached animals has been reported to depress the apparent digestibility of the protein (cf. MartinTanguy et af. 1977; Ronnenkamp, 1977). Similarly in sorghum grain (Sorghum vulgare Pers.) the protein quality in some genotypes is severely limited by the high level of tannins in the testa, and different varieties exhibit wide differences in digestibility that reflect corresponding differences in tannin content.The presence of tannins complicates the interpretation of amino acid analysis and other compositional information in terms of nutritional quality. We need to take the digestibility of the amino acids into account in our tests, and there are several microbiological assay methods that are very promising for this purpose and are potentially of great value to the plant breeder in guiding the selection of improved food grains. Compared with animal feeding tests they are quick and precise, and much more economical of test materials. Of these methods, the Streptococcus zymogenes assays for available methionine and for relative nutritional value (RNV) have been extensively tested with a variety of high-protein feedstuffs and with rice ( 0 7 y Z U sutiva L.), sorghum, barley and field beans (Ford & Hewitt, 1979a,b,c). Table I shows the results of amino acid digestibility tests with chicks on ten sorghum varieties of graded tannin content, and for comparison the results of microbiological tests and values for dye-binding lysine. The chick assay values for 'average amino acid digestibility' were negatively correlated (7-0.82 ; P < o . o I ) with tannin content, as were the microbiological assay values for available methionine (~-0 . 9 5 ; P < O . O O I ) and for RNV (~-0 . 9 7 ; P

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Purification, Identification and Characterization of a Growth Inhibitor in Faba Beans (Vicia faba L. var. minor)

Cited by 88 publications

References 24 publications

Effect of Tannic Acid on Activities of Certain Digestive Enzymes and Alkaline Phosphatase in Intestine and Glucose Absorption in Adult Chickens

Effect of Tannic Acid on Activities of Certain Digestive Enzymes and Alkaline Phosphatase in Intestine and Glucose Absorption in Adult Chickens

Value Addition of Feed and Fodder by Alleviating the Antinutritional Effects of Tannins

Influence of tannins on the protein nutritional quality of food grains

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