Inactivation of lectins from castor cake by alternative chemical compounds

• DOI: 10.1016/j.toxicon.2019.02.003
• Publication Date: 2019-02-18T06:59:40Z
• Authors: Igo Renan Albuque...; Magno José Duarte...; Roberto Cláudio F...; Tibério Sousa Fei...; Marco Aurélio Del...; Hévila Oliveira S...; Antonio Silvio do...
• Keywords: Sodium hydroxide; Ingredient; Potassium hydroxide

Enabling the use of castor cake in animal feeding is an excellent alternative strategy to reduce feed costs. The a by-product derived from extraction oil by biodiesel industry whose chemical composition satisfactory despite presence antinutritional factors like toxic lectins, which require detoxification before it can be used as dietary ingredient. aim present study was evaluate sources degradation and inactivation ricin Ricinus communis agglutinin (RCA), two lectins cake. Ten compounds were evaluated: sodium hydroxide, monodicalcium phosphate, dicalcium calcium oxide, calcitic limestone, magnesian urea, potassium chloride, chloride. Gel electrophoresis indicated 100% lectin only cakes treated with 90 g hydroxide 2500 mL water per kg hemagglutination assay crucial providing innocuousness cakes, total absence hemagglutinating activity observed 60 or volumes equal higher than 1500 mL/kg oxide 3000 water/kg Thus, though depending on concentration compound volume kilogram cake, showed promising products for complete allow its ingredient diets.