Novel health & production benefits from yeast fermentation of pulse starch in pet and aquaculture feeds

新颖健康

• 批准号: 493624-2016
• 负责人: Weber, Lynn
• 金额: $ 6.53万
• 依托单位: University of Saskatchewan
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=619151
• 关键词: Novel; health; production; benefits; yeast

Pet foods and aquaculture feeds are two major industries where pulses have the potential for large-scale inclusion. Both industries are worth billions of dollars per year in North America alone, but proof of acceptability and production benefits for marketing pulses is needed in these feed industries. This proposed research program is directed at facilitating the increased use of pulses in these two markets. The major objectives of this proposed research are to examine a novel method to improve the palatability and nutrient composition of pulse starches in pets and aquaculture feeds using yeast, bacteria and fungi fermentation. The used of microbial fermentation is predicted to not only improve palatability, but to also improve protein content, amino acid profile, improve protein retention and impart additional anti-inflammatory (within the gut and systemically) benefits when used in feeds. Using pea starch as a representative pulse starch, the mechanisms by which fermented pea starch imparts anti-inflammatory actions within the gut to in turn exert multiple beneficial systemic effects will be investigated, but we will also investigate the interaction of pea starch (fermented and unfermented) with protein digestibility, amino acid absorption to ensure that overall nutrition is not adversely affected by fermentation. Armed with this information, we hope to provide our industry sponsors with a novel processing method and product coupled with scientific evidence of improved health benefits that can be used to greatly expand current markets for Canadian-grown and processed pulses, thereby benefitting the Canadian economy.

宠物食品和水产饲料是豆类有大规模纳入潜力的两个主要行业。仅在北美，这两个行业每年就价值数十亿美元，但这些饲料行业需要证明营销豆类的可接受性和生产效益。该拟议研究计划旨在促进这两个市场增加豆类的使用。这项研究的主要目标是研究一种利用酵母、细菌和真菌发酵来改善宠物和水产饲料中豆类淀粉的适口性和营养成分的新方法。预计微生物发酵的使用不仅可以提高适口性，而且可以提高蛋白质含量、氨基酸谱、提高蛋白质保留率，并在饲料中使用时赋予额外的抗炎（肠道内和全身）功效。使用豌豆淀粉作为代表性豆类淀粉，将研究发酵豌豆淀粉在肠道内赋予抗炎作用从而发挥多种有益的系统作用的机制，但我们还将研究豌豆淀粉（发酵和未发酵）的相互作用）具有蛋白质消化率、氨基酸吸收率，保证整体营养不因发酵而受到不利影响。有了这些信息，我们希望为我们的行业赞助商提供一种新颖的加工方法和产品，并附上改善健康益处的科学证据，可用于大大扩大加拿大种植和加工豆类的现有市场，从而使加拿大经济受益。