STERIFIED CELL WALL GLUCOMANNAN: MYCOTOXIN ADSORBENTS

STERIFIED CELL WALL GLUCOMANNAN: MYCOTOXIN ADSORBENTS
Ref:https://en.engormix.com/feed-machinery/articles/globalization-of-animal-feed-industry-t33476.htm

https://images.engormix.com/e_articles/globalization05.jpg

Animal feed ingredients, storage bins and transfer equipment frequently present the proper conditions for mold growth; and it is recognized that mycotoxin problems exist in all parts of the world. Alltech has an ongoing commitment to finding ways to reduce animal performance losses due to mycotoxins in stored feed. This commitment is expressed both through supporting university/institute research that seeks to define the nature of mold toxins and toxicity and through projects underway in Alltech laboratories exploring ways to minimize mycotoxin impact. Mycosorb, a derivative of yeast glucan, is the result of efforts to identify natural compounds that bind mycotoxins. Modifications such as esterification enable us to take greater advantage of the natural porosity of the yeast cell wall glucomamman to adsorb toxins. In cooperation with ETH in Switzerland, adsorption capacity for zearalenone of raw glucan was increased from 2 mg/g to 80 mg/g in Mycosorb, the finished product. Now patented, Mycosorb has proven to
successfully bind aflatoxins and fusariotoxins, including T-2 toxin. Binding of T-2 toxin can be as high as 3 mg/g of glucan. Because Mycosorb binding ability is specific, inclusion rates are low in feed and the absorption of other nutrients is not blocked.
Current projects include development of increasingly specific derivations of Mycosorb, in vitro assays of binding ability, and work to define solutions to the ergot toxins that cause fescue toxicity and ryegrass staggers. In practical trials, the breakthrough in toxin binding is reflected in improved performance. The lesson appears to be that 1) we have a global problem with mycotoxins, and 2) the esterified glucomannan provides part of the solution.


Extracting new benefits from yeast cell contents

For every ton of yeast, there exists about half a ton of yeast extract, the cell contents of the yeast. Yeast extracts are concentrates of the soluble part of yeast cells following removal of the cell material. This can be accomplished by autolysis (using the enzymes present in the cell) or by hydrolysis (enzymatic or acid). Yeast extracts are used primarily in the fermentation industry as growth substrates or in the food industry as flavor enhancers. The free amino acid content is typically 35-40%; and in addition, there are substantial amounts of small molecular weight (<600 Daltons) peptides (Figure 5) and water-soluble vitamins.


Figure 5. Uses of yeast extract fractions.




The predominant amino acids are glutamic and aspartic acids, both of which lend yeast extract useful characteristics in flavoring agents. Yeast extracts are used in a wide variety of familiar applications including the flavor base of food products such as soups, gravies and sauces as well as microbial growth medium in microbiology. Yeast extracts are valued for their ability to enhance flavors and to mask sour and bitter tastes. During autolysis RNA is broken down into 3´ nucleotides. These nucleotides do not have flavor enhancing characteristics. During enzymatic hydrolysis of yeast, 5´ nucleotides of guanine, adenine, cytosine, and uracil are formed. Only the 5´GMP (guanine) and 5´IMP (inosine) have flavor enhancing ability. By adding an enzyme the 5´AMP can be converted to 5´IMP.

The 5´IMP and 5´GMP enhance flavors and suppress bitterness. By adding these two components to the amino acids, peptides and reaction products already formed, a variety of flavor enhancing properties are obtained. The possibility of developing new flavors based on yeast nucleotides in order to avoid use of MSG has interesting applications in pet food formulations, as well as human food applications.