Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed
Antinutritional Factors (ANFs) are compounds produced by plants as defense mechanisms, and in high concentrations, they inhibit nutritional properties. Reducing these ANFs increases the presence of proteins, antioxidants, and vitamins, which is crucial for optimizing animal feed, particularly in dev...
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MDPI AG
2025-06-01
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| Series: | Fermentation |
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| author | Andrés Álvarez Alejandra Rodríguez Sandra Chaparro Luis Miguel Borrás Leidy Y. Rache Maria H. Brijaldo José J. Martínez |
| author_facet | Andrés Álvarez Alejandra Rodríguez Sandra Chaparro Luis Miguel Borrás Leidy Y. Rache Maria H. Brijaldo José J. Martínez |
| author_sort | Andrés Álvarez |
| collection | DOAJ |
| description | Antinutritional Factors (ANFs) are compounds produced by plants as defense mechanisms, and in high concentrations, they inhibit nutritional properties. Reducing these ANFs increases the presence of proteins, antioxidants, and vitamins, which is crucial for optimizing animal feed, particularly in developing countries where traditional methods may be costly. Solid-state fermentation (SSF) has the potential to improve the nutritional quality of animal feed derived from cereals and legumes cultivated and non-commercially cultivated by reducing antinutrients and enhancing nutrient availability. This review also considers the potential of non-native species, including those exhibiting invasive behavior and taxonomic similarity to cultivated varieties, as alternative substrates for SSF. Additionally, SSF highlights the biological properties of ANFs when extracted and utilized for technological and industrial advancements. Solid-state fermentation with lactic acid bacteria could be an effective and straightforward method for reducing these antinutritional factors while simultaneously enriching protein content. The aim is to present solid-state fermentation as a biotechnological tool to reduce antinutritional factors and enhance the nutritional content of legumes and cereals that are not cultivated for animal feed. This perspective contributes to expanding the range of raw materials considered for SSF by including taxonomically related but underutilized and ecologically problematic plant resources. |
| format | Article |
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| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj-art-709ec7017a7b4210915ea2e95f67033a2025-08-20T03:32:12ZengMDPI AGFermentation2311-56372025-06-0111735910.3390/fermentation11070359Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal FeedAndrés Álvarez0Alejandra Rodríguez1Sandra Chaparro2Luis Miguel Borrás3Leidy Y. Rache4Maria H. Brijaldo5José J. Martínez6Escuela de Ciencias Químicas, Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, ColombiaEscuela de Ciencias Químicas, Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, ColombiaEscuela de Ciencias Químicas, Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, ColombiaGrupo de Investigación en Bioquímica y Nutrición Animal (GIBNA), Facultad de Ciencias Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia UPTC, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, ColombiaGrupo de Investigación en Desarrollo y Producción Agraria Sostenible (GIPSO), Facultad de Ciencias Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, ColombiaGrupo de Investigación de Farmacia y Medio Ambiente (FARQUIMA), Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, ColombiaEscuela de Ciencias Químicas, Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, ColombiaAntinutritional Factors (ANFs) are compounds produced by plants as defense mechanisms, and in high concentrations, they inhibit nutritional properties. Reducing these ANFs increases the presence of proteins, antioxidants, and vitamins, which is crucial for optimizing animal feed, particularly in developing countries where traditional methods may be costly. Solid-state fermentation (SSF) has the potential to improve the nutritional quality of animal feed derived from cereals and legumes cultivated and non-commercially cultivated by reducing antinutrients and enhancing nutrient availability. This review also considers the potential of non-native species, including those exhibiting invasive behavior and taxonomic similarity to cultivated varieties, as alternative substrates for SSF. Additionally, SSF highlights the biological properties of ANFs when extracted and utilized for technological and industrial advancements. Solid-state fermentation with lactic acid bacteria could be an effective and straightforward method for reducing these antinutritional factors while simultaneously enriching protein content. The aim is to present solid-state fermentation as a biotechnological tool to reduce antinutritional factors and enhance the nutritional content of legumes and cereals that are not cultivated for animal feed. This perspective contributes to expanding the range of raw materials considered for SSF by including taxonomically related but underutilized and ecologically problematic plant resources.https://www.mdpi.com/2311-5637/11/7/359tanninssaponinsL-DOPAlactic acidanimal nutritionnon-cultivated plants |
| spellingShingle | Andrés Álvarez Alejandra Rodríguez Sandra Chaparro Luis Miguel Borrás Leidy Y. Rache Maria H. Brijaldo José J. Martínez Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed Fermentation tannins saponins L-DOPA lactic acid animal nutrition non-cultivated plants |
| title | Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed |
| title_full | Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed |
| title_fullStr | Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed |
| title_full_unstemmed | Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed |
| title_short | Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed |
| title_sort | solid state fermentation as a biotechnological tool to reduce antinutrients and increase nutritional content in legumes and cereals for animal feed |
| topic | tannins saponins L-DOPA lactic acid animal nutrition non-cultivated plants |
| url | https://www.mdpi.com/2311-5637/11/7/359 |
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