Antinutritional compounds of soy:
Antinutritional compounds in soybeans, like other plant products, are probably a defense mechanism in plants that act to prevent being eaten by herbivores in nature. The most important anti-nutritional compounds of soy include trypsin inhibitors and hemagglutanins or lectins. These compounds are effectively reduced during the thermal processes performed on soybeans and its products, and their harmful effects are eliminated.
Trypsin inhibitors:
Trypsin inhibitors are a unique class of proteins that inhibit protease enzymes in the digestive tract. These compounds reduce the activity of trypsin (a protease enzyme secreted by the pancreas) and to a lesser extent chymotrypsin. As a result, it disrupts protein digestion by monogastric animals, poultry and infant ruminants. The two main types of trypsin inhibitors in soybeans are Kunitz and Bowman-Birk. Kunitz inhibitor inhibits trypsin enzyme and Bowman Birk inhibitor plays a role in inhibiting trypsin and chymotrypsin.
Lectin:
Soybeans also contain an anti-nutritional substance called lectin or hemagglutinin. These compounds are attached to the glycoprotein receptors in the walls of the intestines and cause damage to its mucosa, and as a result, the function of the digestive system decreases.
Other anti-nutritional factors:
Soybeans contain small amounts of other anti-nutritional agents, including phenolic compounds known as tannins, which are not of much concern. They also contain phytoestrogens, which are found in small concentrations in mature soybeans and are not very important.
Oligosaccharides are found in soybeans that can cause colonic bloating in monogastrics such as horses. There are also allergenic proteins in soy that cause allergic reactions in the small intestine in humans and possibly in animals. Also, like most soybean plants, it contains phytic acid. This compound binds with phosphorus and makes a large part of phosphorus unavailable for monogastrics, pigs, poultry and baby ruminants. This point is taken into consideration when adjusting the diet of these species.
As it is clear from the mentioned topics, the processing done on whole raw soybeans, which is known as full-fat soybeans, and other products such as soybean meal, etc., significantly and effectively cause the loss or ineffectiveness of anti-nutritional compounds. they become This article shows the importance of these methods, their accurate and correct implementation, as well as continuous quality control of products processed by laboratory methods.
Antinutritional factors in adult ruminants, unlike monogastrics, pigs, poultry and infant ruminants, do not have a significant effect on the function of the digestive system. These compounds are decomposed or neutralized by rumen microorganisms. The main purpose of processing soybeans in ruminants is to increase the amount of indigestible protein in the rumen (passing protein). We will discuss this issue in future discussions.
Source: written by the research and development unit of Pars Avije Daneh Company