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Towards the elimination of anti-nutritional factors in grain legumes

机译：消除粮食豆类的抗营养因素

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Anti-nutritional factors (ANFs) in grain legumes can be divided into several groups based on their chemical and physical properties such as non protein amino acids, quinolizidine alkaloids, cyanogenic glycosides, pyrimidine glycosides, isoflavones, tannins, oligosaccharides, saponins, phytates, lectins or protease inhibitors. Their elimination can be achieved either by selection of plant genotypes with low levels of such factors, or through post-harvest processing (germination, boiling, leaching, fermentation, extraction etc.). The development of new food crops from Lupinus, Vicia and Lathyrus species is used to illustrate the problems associated with heat-stable low molecular weight ANFs. The relative merits of the various strategies for the elimination of ANFs are discussed in relation to the feasibility of making the elimination and to the ecological function of ANFs. ANFs can be important to the plants producing them, as they can function as defence compounds against herbivores and microorganisms.
机译：谷物豆类的抗营养因子（ANF）可以基于它们的化学和物理性质，例如非蛋白质氨基酸，喹硫氨酸生物碱，氰基糖苷，嘧啶糖苷，异黄酮，单宁，寡糖，皂苷，植物，凝集素，分为几组或蛋白酶抑制剂。它们的消除可以通过选择具有低水平的这种因素的植物基因型，或通过收获后处理（萌发，沸腾，浸出，发酵，提取等）来实现。使用羽扇豆，维尼亚和Lathyrus物种的新粮食作物的发展用于说明与热稳定低分子量ANF相关的问题。关于消除ANF的各种策略的相对优点是关于使消除和ANF的生态功能的可行性。 ANF对生产它们的植物来说可能是重要的，因为它们可以用作防御化合物对食草动物和微生物的防御化合物。

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