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Anti-nutritional Factors

Plants commonly synthesize a range of secondary metabolites as part of their protection against
attack by herbivores, insects, and pathogens or as a means to survive in adverse growing
conditions. Such factors are termed as anti-nutritional factors. They are having specific
biological effects depending upon the structure of specific compounds which range from
high molecular weight proteins to simple amino acids and oligosaccharides.

Classification of the Anti-Nutritional Factors

The anti-nutritional factors in plants may be classified on the basis of their chemical
structure, the specific actions they bring about or their biosynthetic origin. The anti-
nutritional factors may be divided into two major categories.

1. Proteins
They are sensitive to normal processing temperatures. Lectin and enzyme
inhibitors are coming under this category
2. Polyphenolic compounds and non protein amino acids
Polyphenolic compounds are stable or resistant to these temperatures. Saponins
and amino acid analogues are coming under this category

1.Protease (trypsin) and amylase inhibitors

Protease inhibitors are widely distributed within the plant kingdom, including the
seeds of most cultivated legumes and cereals. Protease inhibitors are the most commonly
encountered class of antinutritional factors of plant origin. Protease inhibitors have the
ability to inhibit the activity of proteolytic enzymes within the gastrointestinal
tract of animals. Due to their particular protein nature, protease inhibitors may be easily
denatured by heat processing although some residual activity may still remain in the
commercially produced products. The antinutrient activity of protease inhibitors is
associated with growth inhibition and pancreatic hypertrophy.

Mode of action:
Trypsin inhibitors are a unique class of proteins found in raw soybeans that inhibit
protease enzymes in the digestive tract by forming indigestible complexes with dietary
protein.

Effects:
Harmful:
The antinutrient activity of protease inhibitors is associated with growth inhibition and
pancreatic hypertrophy.

Beneficial:
Lower incidences of pancreatic cancer. have been observed in populations where the
intake of soybean and its products is high. They may also act as anticarcinogenic agents.
The Bowman-Birk inhibitors derived from soybean have been shown to inhibit or
prevent the development of chemically-induced cancer

2.Haemagglutinins:
Haemmagglutinins are proteins in nature and are sometimes referred to as
phytoagglutinins or lectins.

Source:
As in legumes, most cereals commonly consumed by human contain glycoprotein called
lectins.
Mode of action:
Many lectins can bind to intestinal epithelial cells, where they may impair nutrient
absorption and cause damage that may allow infiltration of bacteria into the blood
stream.

Health effects:
If some types of beans are consumed raw, they may cause shock cramps.

3. Saponins:
Saponins are a heterogenous group of naturally occurring foam producing triterpene or
steroidal glycosides that occur in a wide range of plants, including pulses and oilseeds
such as kidney bean, lentil, pea, chickpea, alfalfa, soybean, groundnut, lupin and
sunflower.

Health effects:
Negative: Toxic saponins cause nausea and vomiting.
Beneficial: Hypocholesterolemic effects in man.

4. Phytates:

Phytate (is also known as Inositol hexakisphosphate (InsP6)) is the salt form of phytic
acid, are found in plants, animals and soil. It is primarily present as a salt of the mono-
and divalent cations K+, Mg2+, and Ca2+ and accumulates in the seeds during the
ripening period. Phytate is regarded as the primary storage form of both phosphate and
inositol in plant seeds and grains. In addition, phytate has been suggested to serve as a
store of cations, of high energy phosphoryl groups, and, by chelating free iron, as a
potent natural anti-oxidant . Phytate is ubiquitous among plant seeds and grains,
comprising 0.5 to 5 percent (w/w).

The phosphorus bound to phytate is not typically bio-available to any animal that is
non-ruminant. Ruminant animals, such as cows and sheep, chew, swallow, and then
regurgitate their food. This regurgitated food is known as cud and is chewed a second
time. Due to an enzyme located in their first stomach chamber, the rumen, these animals
are able to separate, and process the phosphorus in phytates. Humans and other non-
ruminant animals are unable to do so.

Sources:

In monocotyledons such as wheat and rice, phytates is present in germ of corn and in
the aleurone or bran layer allowing an easy separation by milling.

However, in diacotyledons seeds such as legumes, nuts and oilseeds, phytates are found
closely associated with proteins and is often isolated or concentrated with protein
fraction of these foods.

They can be regarded as stores for phosphate and mineral nutrients that are important
for plant nutrition and especially vulnerable during germination.

Health effects:

Since, phytates contains complex zinc, iron, magnesium and calcium ions in the
digestive tract, they can cause mineral ions deficiency in animals and human.

5. Oligosaccharides and Iso flavonoids:


Legume seeds are generally rich in oligosaccharides (up to 20%), such as stachyose and
raffinose. These compounds serve as carbon source during germination therefore, their
contents can be reduced in legumes through germination which is common practice, e.g.
in soyabeans.

Sources:

Iso flavonoids have been detected in soyabean , lupins and several other legumes. They
are involved in plant defence against fungi, bacteria, viruses and nematodes
(phytoalexins , phytoanticipins), act as signals in Legume-Rhizobium interaction and
exhibit estrogenic activities.

Mode of action:

Recently it was found that the isoflavone genistein inhibits tyrosine kinase.

Health effects:

Since, these enzymes are often stimulated in cancer cells, the lower incidence of some
kinds of cancers in people which ingest isoflavone rich food, such as soybean products,
has stimulated the hypothesis, that some legumes rich in isoflavones can prevent
cancer.

6. Non-protein amino acids:

Hundreds of types of non-protein amino acids have been found in nature and they
have multiple functions in living organisms. Microorganism and plants can produce
uncommon amino acids.

Health effect:

In humans, non-protein amino acids also have biologically-important roles. Glycine,


gamma-amino butyric acid and glutamate are neurotransmitter and many amino
acids are used to synthesize other molecules, for e.g. Tryptophan is a precursor of the
neurotransmitter serotonin, Glycine is a precursor of porphyrins such as heme,
Arginine is a precursor of nitric oxide, Carnitine is used in lipid transport within a
cell.

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