Andrade Igo Renan Albuquerque de, Cândido Magno José Duarte, Pompeu Roberto Cláudio Fernandes Franco, Feitosa Tibério Sousa, Bomfim Marco Aurélio Delmondes, Salles Hévila Oliveira, Egito Antonio Silvio do
Instituto Federal de Educação, Ciência e Tecnologia do Ceará/IFCE, Campus Crateús, Av. Geraldo Marques Barbosa, 567, 63708-260, Crateús, CE, Brazil.
Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Zootecnia, Av. Mister Hull, 2977, Bl. 808, Pici Campus, 60440-554, Fortaleza, CE, Brazil.
Toxicon. 2019 Mar 15;160:47-54. doi: 10.1016/j.toxicon.2019.02.003. Epub 2019 Feb 18.
Enabling the use of castor cake in animal feeding is an excellent alternative strategy to reduce feed costs. The cake is a by-product derived from the extraction of the castor oil by the biodiesel industry whose chemical composition is satisfactory despite the presence of antinutritional factors like toxic lectins, which require detoxification before it can be used as a dietary ingredient. The aim of the present study was to evaluate alternative chemical sources in the degradation and inactivation of ricin and Ricinus communis agglutinin (RCA), two lectins from castor cake. Ten chemical compounds were evaluated: sodium hydroxide, monodicalcium phosphate, dicalcium phosphate, calcium oxide, calcium hydroxide, calcitic limestone, magnesian limestone, urea, potassium chloride, and sodium chloride. Gel electrophoresis indicated 100% lectin degradation only in the cakes treated with 90 g sodium hydroxide and 2500 mL water per kg of cake. The hemagglutination assay was crucial to providing innocuousness to the treated cakes, with total absence of hemagglutinating activity observed in the castor cakes treated with 60 or 90 g sodium hydroxide in water volumes equal to or higher than 1500 mL/kg of castor cake and in the cakes treated with 90 g calcium oxide with 2500 or 3000 mL water/kg castor cake. Thus, though depending on the concentration of the chemical compound and on the volume of water per kilogram of treated cake, sodium hydroxide and calcium oxide showed to be promising chemical products for degradation and complete inactivation of the lectins present in castor cake to allow its use as an ingredient in animal diets.
使蓖麻饼能够用于动物饲料是降低饲料成本的一种绝佳替代策略。蓖麻饼是生物柴油行业提取蓖麻油后产生的副产品，尽管存在抗营养因子如有毒凝集素，但其化学成分令人满意，在用作饲料成分之前需要进行解毒处理。本研究的目的是评估替代化学物质来源对蓖麻毒素和蓖麻凝集素（RCA）这两种来自蓖麻饼的凝集素的降解和灭活效果。评估了十种化合物：氢氧化钠、磷酸二氢钙、磷酸氢钙、氧化钙、氢氧化钙、方解石石灰石、镁质石灰石、尿素、氯化钾和氯化钠。凝胶电泳表明，仅在每千克饼用90克氢氧化钠和2500毫升水处理的饼中凝集素降解率为100%。血凝试验对于确保处理后的饼无毒至关重要，在用60或90克氢氧化钠处理且水体积等于或高于1500毫升/千克蓖麻饼的蓖麻饼以及用90克氧化钙和2500或3000毫升水/千克蓖麻饼处理的饼中，未观察到血凝活性。因此，尽管取决于化合物的浓度和每千克处理饼的水量，但氢氧化钠和氧化钙显示出是用于降解和完全灭活蓖麻饼中存在的凝集素以使其能够用作动物饲料成分的有前景的化学产品。
