Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-28T03:18:30.938Z Has data issue: false hasContentIssue false
  • English
  • Français

The inhibitory effects of hull polysaccharides and tannins of field beans (Vicia faba L.) on the digestion of amino acids, starch and lipid and on digestive enzyme activities in young chicks

Published online by Cambridge University Press:  09 March 2007

Margaret Longstaff  and
J. M. McNAB
Margaret Longstaff
Affiliation:
AFRC Institute for Grassland and Animal Production, Poultry Department, Roslin, Midlothian EH25 9PS
J. M. McNAB
Affiliation:
AFRC Institute for Grassland and Animal Production, Poultry Department, Roslin, Midlothian EH25 9PS
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The effects of polysaccharides and tannins present in the hulls of field beans (Vicia faba L.) on the digestion of amino acids, starch and lipid were studied in poultry. A control diet without hulls and the same diet substituted with 400 g hulls/kg diet from three different varieties of beans were fed to 3-week-old chicks for 4 d. Digestibility coefficients for amino acids, starch and lipid were calculated from measurements made of these nutrients in the diets and the freeze-dried excreta with the aid of titanium dioxide as a marker. Activities of trypsin (EC 3.4.21.4), α-amylase (EC 3.2.1.1), and lipase (EC 3.1.1.3) in digesta removed from the upper jejunum, sucrase (EC 3.2.1.48) in the gut mucosa from the upper jejunum, and α-amylase and lipase in the pancreas were measured. The hulls were analysed for their polysaccharide and tannin contents. Results showed that the hulls were mostly carbohydrate in composition, with cellulose the predominant polysaccharide. Tannins present in the hulls of two coloured-flowering varieties (Brunette and Minica) were of the condensed type. The diet with tannin-free hulls (white-flowering variety Medes) lowered slightly the digestion of amino acids, starch and lipid compared with the control diet. This effect was believed to be due to inhibition of digestive enzymes, possibly through their adsorption onto the hulls. Diets with tannin-rich hulls (varieties Brunette and Minica) caused a large reduction in the digestion of amino acids, starch and lipid compared with the control diet mainly due to inactivation of digestive enzymes by the formation of tannin–enzyme complexes in the digestive tract. Enzyme activities could be partially restored by the addition of polyvinylpyrrolidone to the digesta. Tannins inactivated trypsin the most, α-amylase to a lesser extent and lipase the least and as a consequence lowered the digestion of amino acids the most, starch to a lesser extent and lipid the least. Tannins did not induce an increased pancreatic production of digestive enzymes, nor did they affect activity of jejunum mucosal sucrase. Condensed tannins from Brunette and Minica hulls were partially extractable in methanol alone, but required acidic methanol for fuller extraction. The vanillin: anthocyanidin ratio suggested that tannins were polymerized to the same degree in the Brunette and Minica varieties, both in the methanol and acidic methanol extracts. Hulls from the variety Minica contained a greater amount of methanol-extractable tannins, the quantity of remaining tannins that required acidic methanol for extraction being the same for both varieties.

Keywords

Nutrient availabilityDietary fibreTanninsVicia Faba L.Chick
Type
Diet and its Effects on Gastrointestinal Function
Information
British Journal of Nutrition , Volume 65 , Issue 2 , March 1991 , pp. 199 - 216
Copyright
Copyright © The Nutrition Society 1991

References

REFERENCES

Arnal-Peyrot, F. & Adrian, J. (1974). Rôle des gommes et des mucilages sur la digestibilité. Cas de la feuiile de baobab (Adansonia digitata). Annales de la Nutrition et de l' Alimentation 28, 505–521.Google Scholar
Aspinal, G. O. (1976). Polysaccharides of rapeseed hulls. I. Isolation of polysaccharide fractions. In Research on Rapeseed. Publication no. 40. 4th Progress Report, p. 145 [Bell, J. M., Sarwar, G. and Sharby, T. F., editors]. Ottawa: Rapeseed Association of Canada.Google Scholar
Aspinal, G. O. & Krishnamurthy, T. N. (1976). Polysaccharides of rapeseed hulls. 2. Study of inter-sugar linkages. In Research on Rapeseed. Publication no. 40. 4th Progress Report, pp. 146–148 [Bell, J. M., Sarwar, G. and Sharby, T. F., editors]. Ottawa: Rapeseed Association of Canada.Google Scholar
Asquith, T. N., Izuno, C. C. & Butler, L. G. (1983). Characterisation of the condensed tannin (proanthocyanidin) from a group II sorghum. Journal of Agricultural Food Chemistry 31, 1299–1303.Google Scholar
Bailey, R. W., Mills, S. E. & Hove, E. L. (1974). Comparison of sweet and bitter lupin seed hulls with observations on the apparent digestibility of sweet lupin seed hulls by young rats. Journal of the Science of Food and Agriculture 25, 955–961.CrossRefGoogle Scholar
Barry, T. N., Manley, R. T. & Duncan, S. J. (1986). The role of condensed tannins in the nutritional value of Lotus pedunculatus for sheep. 4. Site of carbohydrate and protein digestion as influenced by dietary reactive tannin concentrations. British Journal of Nutrition 55, 123–137.Google Scholar
Beart, J. E., Lilley, T. H. & Haslam, E. (1985). Polyphenol interactions. Part 2. Covalent binding of procyanidins to proteins during acid-catalysed decomposition; observations on some polymeric proanthocyanidins. Journal of the Chemical Society Perkin Transactions III, 1439–1443.Google Scholar
Blair, J. C., Harber, C. D., McNab, J. M., Mitchell, G. G. & Scougall, R. K. (1981). Analytical data of poultry feedstuffs. 1. General and amino acid analysis, 1977–1980. In Occasional Publication no. 1, pp. 7–8. Roslin: Agricultural Research Council's Poultry Research Centre.Google Scholar
Blakeney, A. B., Harris, P. J., Henry, R. J. & Stone, B. A. (1983). A simple and rapid preparation of alditol acetates for monosaccharide analysis. Carbohydrate Research 113, 291–299.Google Scholar
Butler, L. B. (1982). Relative degree of polymerisation of sorghum tannin during seed development and maturation. Journal of Agricultural Food Chemistry 30, 1090–1094.CrossRefGoogle Scholar
Butler, L. G., Price, M. L. & Brotherton, J. E. (1982). Vanillin assay for proanthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerisation. Journal of Agricultural Food Chemistry 30, 1087–1089.Google Scholar
Cerda, J. J., Robbins, R. L. & Burgin, C. W. (1985). The effectiveness of grapefruit pectin in lowering plasma cholesterol in miniature swine. In Abstracts of Original Communications, XIII International Congress of Nutrition, Brighton, UK, 18–23 August 1985. Abstract p. 68.Google Scholar
Davis, A. B. & Hoseney, R. C. (1979). Grain sorghum condensed tannins. I. Isolation, estimation and selective adsorption by starch. Cereal Chemistry 56, 310–314.Google Scholar
Erlanger, B. F., Kokowsky, N. & Cohen, W. (1961). The preparation and properties of two new chromogenic substrates of trypsin. Archives of Biochemistry and Biophysics 95, 271–278.CrossRefGoogle ScholarPubMed
European Communities (1971). IV. Determination of crude oils and fats. Process A. Part 18. Animal Feedingstuffs, pp. 15–19. London: H.M. Stationery Office.Google Scholar
Gagne, C. M. & Acton, J. C. (1983). Fiber constituents and fibrous food residue effects in the in vitro enzymatic digestion of protein. Journal of Food Science 48, 734–738.Google Scholar
Graham, H., Hesselman, K. & Aman, P. (1986). The influence of wheat bran and sugar-beet pulp on the digestibility of dietary components in a cereal based pig diet. Journal of Nutrition 116, 242–251.CrossRefGoogle Scholar
Grant, G., Watt, W. B., Stewart, J. C. & Pusztai, A. (1987). Effects of dietary soyabean (Glycine max) lectin and trypsin inhibitors upon the pancreas of rats. Medical Science Research 15, 1197–1198.Google Scholar
Griffiths, D. W. (1981). The polyphenolic content and enzyme inhibitory activity of testes from bean (Vicia faba) and pea (Pisum spp.) varieties. Journal of the Science of Food and Agriculture 32, 797–804.CrossRefGoogle Scholar
Griffiths, D. W. & Moseley, G. (1980). The effect of diets containing field beans of high and low polyphenolic content on the activity of digestive enzymes in the intestine of rats. Journal of the Science of Food and Agriculture 31, 255–259.CrossRefGoogle ScholarPubMed
Gupta, R. K. & Haslam, E. (1980). Plant proanthocyanidins. Part 5. Sorghum polyphenols. Journal of the Chemical Society Perkin Transactions I, 892–896.Google Scholar
Hagerman, A. E. & Klucher, K. M. (1986). Tannin–protein interactions. In Plant Favonoids in Biology and Medicine: Biochemical, Pharmacological and Structure Activity Relationships, pp. 67–76. [Cody, V., Middleton, E. Jr and Harborne, J. B., editors]. New York: Alan R. Liss, Inc.Google Scholar
Hibberd, C. A., Wagner, D. G., Hintz, R. L. & Griffin, D. D. (1985). Effect of sorghum grain variety and reconstitution on site and extent of starch and protein digestion in steers. Journal of Animal Science 61, 702–712.Google Scholar
Horigome, T., Kumar, R. & Okamoto, K. (1988). Effects of condensed tannins prepared from leaves of fodder plants on digestive enzymes in vitro and in the intestine of rats. British Journal of Nutrition 60, 275–285.Google Scholar
Hussein, L., Mottawei, H. & Marquardt, R. (1989). Bioavailability of amino acids, mineral balances and vitamin B1 status among males consuming faba bean diets with high proanthocyanidins. In Nutrient Availability: Chemical and Biological Aspects, pp. 353–355 [Southgate, D., Johnson, I. and Fenwick, G., editors]. London: Royal Society of Chemistry.Google Scholar
Jenkins, D. J. A., Leeds, A. R., Gassuels, M. A., Goff, D. V., Wolever, T. M. S. & Alberti, K. G. M. M. (1977). Viscosity and action of unavailable carbohydrate in reducing the post prandial glucose and insulin levels. Proceedings of the Nutrition Society 36, 44A.Google ScholarPubMed
Lever, M. (1972). A new reaction for colorimetric determination of carbohydrates. Analytical Biochemistry 47, 273–279.Google Scholar
Low, A. G. & Rainbird, A. L. (1984). Effect of guar gum on the nitrogen secretion into isolated loops of jejunum in conscious growing pigs. British Journal of Nutrition 52, 499–505.Google Scholar
Marquardt, R. R., Ward, A. T., Campbell, L. D. & Cransfield, P. E. (1977). Purification, identification and characterisation of a growth inhibitor in faba beans (Vicia faba L. var. minor). Journal of Nutrition 107, 1313–1324.Google Scholar
Martin-Tanguy, J., Guillaume, J. & Kossa, A. (1977). Condensed tannins in horse bean seed: chemical structure and apparent effect on poultry. Journal of the Science of Food and Agriculture 28, 757–765.Google Scholar
Mathe, D., Lutton, C., Routurean, J., Coste, T., Gouffier, E., Sulpice, J. C. & Chevallier, F. (1977). Effects of dietary fibre and salt mixtures on the cholesterol metabolism of rats. Journal of Nutrition 107, 466–474.Google Scholar
Maxon, E. D., Rooney, L. Y., Lewis, R. W., Clark, L. E. & Johnson, J. W. (1973). The relationship between tannin content, enzyme inhibition, rat performance and characteristics of sorghum grain. Nutrition Report International 8, 145–152.Google Scholar
Meittinen, T. A. & Torpilla, S. (1977). Effect of pectin on serum cholesterol, faecal bile acids and bilary lipids in normal lipidemic and hyperlipidemic individuals. Clinica Chimica Acta 79, 471–477.Google Scholar
Miller, F. R., Lowrey, R. S., Monson, W. G. & Burton, G. W. (1972). Dry matter digestibility differences in some sorghum bicolor (L.) Moench cultivars. Crop Science 12, 563–566.Google Scholar
Mitaru, B. N., Reichert, R. D. & Blair, R. (1984). The binding of dietary protein by sorghum tannins in the digestive tract of pigs. Journal of Nutrition 114, 1787–1796.Google Scholar
Mole, S. & Waterman, P. G. (1985). Stimulatory effects of tannins and cholic acid on tryptic hydrolysis of proteins: ecological implications. Journal of Chemical Ecology 11, 1323–1332.Google Scholar
Nelson, T. S., Stephenson, E. L., Burgos, A., Gloyd, J. & York, J. O. (1975). Effect of tannin content on dry matter digestion, energy utilisation and average amino acid availability of hybrid sorghum grains. Poultry Science 54, 1620–1623.Google Scholar
Oh, H. I., Hoff, J. E., Armstrong, G. S. & Hoff, L. A. (1980). Hydrophobic interaction in tannin–protein complexes. Journal of Agricultural Food Chemistry 28, 394–398.Google Scholar
Porter, L. J., Hrstich, L. N. & Chan, B. G. (1986). The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 25, 223–230.CrossRefGoogle Scholar
Price, M. L., Scoyoc, S. V. & Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural Food Chemistry 26, 1214–1218.CrossRefGoogle Scholar
Reed, J. D., Tedla, A. & Kebede, Y. (1987). Phenolics, fibre and fibre digestibility in the crop residue from bird resistant and non-bird resistant sorghum varieties. Journal of the Science of Food and Agriculture 39, 113–121.Google Scholar
Robertson, J. A., Eastwood, M. A. & Yeoman, M. M. (1980). Bile salt adsorption ability of dietary fibre from named varieties of carrot at different developmental ages. Journal of Nutrition 110, 1130–1137.CrossRefGoogle ScholarPubMed
Rostagno, H. S., Rogler, J. C. & Featherston, W. R. (1973). Studies in the nutritional value of sorghum grains with varying tannin contents for chicks. 2. Amino acids digestibility studies. Poultry Science 52, 772–778.Google Scholar
Satterthwaite, F. E. (1946). An approximate distribution of estimates of variance components. Biometrics Bulletin 2, 110–114.Google Scholar
Schneeman, B. O. (1978). Effect of plant fiber on lipase, trypsin and chymotrypsin activity. Journal of Food Science 43, 634–635.Google Scholar
Sell, D. R., Reed, W. M., Chrisman, C. L. & Rogler, J. C. (1985). Mucin excretion and morphology of the intestinal tract as influenced by sorghum tannins. Nutrition Reports International 31, 1369–1374.Google Scholar
Sell, D. R. & Rogler, J. C. (1983). Effects of sorghum grain tannins and dietary protein on the activity of liver UDP-glucuronyl transferase. Proceedings of the Society for Experimental Biology and Medicine 174, 94–101.Google Scholar
Shah, N., Atallah, M. T., Mahoney, R. R. & Pellet, P. L. (1982). Effect of dietary fibre components on faecal nitrogen excretion and protein utilization in growing rats. Journal of Nutrition 112, 658–666.Google Scholar
Singh, U. (1984). The inhibition of digestive enzymes by polyphenols of chickpea (Cicer ariltinunt L.) and pigeon pea (Cajanus cajankl) mill sp. Nutrition Reports International 27, 745–753.Google Scholar
Tamir, M. & Almut, E. (1969). Inhibition of digestive enzymes by condensed tannins of green and ripe carobs. Journal of the Science of Food and Agriculture 20, 199–202.Google Scholar
Villanueva, M. R., Martinez, J. A. & Larralde, J. (1987). Intestinal disaccharidase and dipeptidase activities in growing rats fed on a raw field bean diet. Journal of the Science of Food and Agriculture 39, 163–168.Google Scholar