The Nutritional Value and Physiological Properties of Diets with Raw and Candida utilis Fermented Lupine Seeds in Rats

Abstract

The growth and physiological responses of the rats to diet supplemented with raw and -fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by positively (p<0.05) affected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum.

Effects of fermentation of narrow-leafed lupine (<i>L. angustifolius</i>) seeds on their chemical composition and physiological parameters in rats

“…A significant increase in the number of lactic acid bacteria was observed, correlated with a low pH of the product, and a slight reduction of Enterobacteriaceae bacteria that are not resistant to an acidic environment. A similar effect of yeast fermentation was observed by Kasprowicz-Potocka et al (2015). The obtained results also correspond with the results of Mbata et al (2009), in which natural fermentation of maize and nuts resulted in lowering the pH value to 3.5, which contributed to the elimination of Escherichia coli bacteria, while increasing the number of lactic acid bacteria and yeasts.…”

“…The fermentation process influenced the change in the content of protein and amino acids, but strongly reduced true protein content, what is in agreement with observation of Kasprowicz-Potocka et al (2015). Lupine protein is known as easily fermented by bacteria and protozoa in the rumen.…”

“…Fermentation using bacteria (Fritsch et al, 2015) or yeast (Kasprowicz-Potocka et al, 2015) caused also the decrease in phytate content by about 20%, and it was confirmed in our study. The observed changes indicate that fermentation increases the activity of native phytase, which can disintegrate insoluble organic complexes with minerals.…”

“…Narrow-leafed lupine (Lupinus angustifolius) is the most popular among lupine species cultivated in Poland because of better growth condition, lower antinutrients content and lower fibre content than other species. Fermentation of lupine was successfully carried out with the use of bacteria (L. sakai, P. pentosaceus), fungi (A. oryzae) and yeast (S. cerevisiae, C. utilis) (Suliburska et al, 2009;Bartkiene et al, 2013;Fritsch et al, 2015;Kasprowicz-Potocka et al, 2015). The nutrient contents of products fermented by these microorganisms are different.…”

“…There are no studies about simultaneous fermentation of lupine seeds by yeast and bacteria. There is also only few studies focused on fermented lupine products usage in animal nutrition (Bartkiene et al, 2013;Kasprowicz-Potocka et al, 2015). Fermentation of diets can be a strategy to improve feeding effects in pigs but it should be investigated (Lyberg et al, 2006;Canibe and Jensen, 2012).…”