FOOD AND FEEDSTUFF

Abstract: The present invention relates to a food and feedstuff intended to be able to function in connection with an antibacterial system comprising lactoperoxidase-thiocyanate-hydrogen per­ oxide donor, and salivary peroxide-thiocyanate-hydrogen per­ oxide donor, respectively, whereby the vegetables present in the food and the feedstuff have been treated in such a way that vegetable peroxidases present have become deactivated.

Description: Technical field The present invention relates to a feedstuff for animals, particularly a feedstuff for young animals, such as calves, pigs, dogs, cats, chicken, and others, and intended to able to function together with an antibacterial system in the form of lactoperoxidase-thiocyanate-hydrogen peroxide donor, (the LP-system), and salivary peroxidase-thiocyanate-hydrogen peroxide donor (the SP-system). The object of the present invention is to obtain a food and a feedstuff based substantially on vegetables, in which food and/or feedstuff the so called LP-system or the SP-system can function completely. Background of the invention It is previously known and described an antibacterial system called the LP-system, which comprises the enzyme lactoperoxidase, a thiocyanate, and a hydrogen peroxide donor, the latter either in the form of a hydrogen peroxide donating enzymatic system (glucose/glucoseoxidase, xanthine/xanthineoxidase) or in the form of a solid peroxide (sodium percarbonate, magnesium peroxide, carbamide peroxide), a solid peroxid system (Cu+ascorbic acid) or added with Lactobacillae producing hydrogen peroxide. The system has shown to possess a good antibacterial effect and has also turned out to function well under anaerobic conditions (when solid peroxides are used), such as in the gastro-intestinal tract. One has thereby been able to prevent diarrhoea in young animals. These types of diarrhoea are often present in animal stocks, and particularly among piglets, where this form of diarrhoea kills many animals, and/or reduces the growth rate, which factors are of great economical value. The use of the LP-system is also of utmost interest as antibiotics in the form of penicillins and tetracyclines thereby can be used to a less extent; products which have been highly critisied due to the risk of rise of resistancy, and risk of residues of the compound in the slaugthered meat. Saliva peroxidase is ranked with lactoperoxidase in this respect, and below when using the LP-system it shall be understood that one can use salivary peroxidase in stead. It has, however, turned out that the LP-system has not always had the expected effect, when it has been added to vegetable based feedstuffs, such as feedstuffs comprising cereals, peas, soya, potatoes, and beet pulp. After investigations and research made one has surprisingly found that the peroxidases present in these products very efficiently compete with lactoperoxidase, as they have a greater affinity to hydrogen peroxide than the lactoperoxidase enzyme has. It is surprising to find that the antibacterial system is outbeaten by vegetable peroxidases as one has been of the opinion that LP has a very high affinity to hydrogen peroxide which exceeds that of other enzymes. E.g., catalase has not been able to compete with LP within the levels present, as far as one knows hitherto. It is known, and possible to buy, a soya meat on the market which has been heavily heat treated in order to decompose tryptinase, a trypsine inhibitor, and generally all soya meal is tested for the presence of urease to show the presence or not of trypsine inhibitor, as urease is decomposed simultaneously. However, it has turned out that this heavy heat treatment of the soya meat does not destroy the vegetable peroxidases present. GB-A-1,546,747 discloses the above mentioned lactoperoxidase system using a solid hydrogen peroxide donor, such as in the form of sodium percarbonate. Said patent specification further discloses steam treatment of cereal flour to be used in feedstuffs. US-A-3,519,441 discloses heat treament of cereals in order to improve storability, whereby the heat treatment deactivates enzymes present in the cereals, and thereby eliminates SH groups present. US-A-4,544,564 discloses a process for stabilizing whole cereal grains whereby cereal grains are protected from enzymatic deterioration by inactivation of lipotytic and oxidative enzymes, whereby the grains are heat treated at a moisture content of about 15% and a temperature of 95-110°C. One object of the present invention is, as mentioned above, thus to obtain a food and feedstuff, paricularly feedstuff for young animals in which the LP-system can be active and have an effect all way out. An additional object is thereby to obtain a digestibte, pregelatinized starch present in such vegetables as such gelatinized starch is more easily digested by the young stomach. Description of the present invention It has now surpringly been found possible to meet this request and to obtain a food and a feedstuff based on vegetables in which the LP-system can be activated and/or be brought into action endogenously, whereby the invention is characterized in that the feedstuff is obtainable by deactivating vegetable peroxidases present in the vegetable matter by way of heat treatment at a temperature of from 100°C to 175°C at a relative humidity of about 100%. The term vegetable peroxidase means all such peroxidases which have a greater affinity to hydrogen peroxide than lactoperoxidase and/or salivary peroxidase. So called hydrothermic processes function best, e.g., "cookoing extrusion", or autoclaving, alternatively. At extrusion a moist, paste shaped material is pressed under a high pressure through a matrix whereby due to the frictional heat, the temperature increases considerably to the above given temperatures in the material and simultaneously as the water present boils. Microwave heating and micronization takes place at a high temperature as well but in a relatively dry condition. As evident from the table below micro wave heating and micronization do not give a complete elimination of vegetable peroxidases. Ingoing amino acids, particularly lysine, arginine, and cystine, may not, on the other hand, be subject to such high temperatures that a considerable decomposition or other unwanted reactions (e.g. Maillard reactions) occur, such as the formation of -SHgroups which block the bactericidal effect by competetion for -OSCN⁻. Vegetable components should thus be heat treated per se, and the animalic components be treated per se, and then be mixed together in dry state. Further characteristics are evident from the accompanying claims. The invention will be described in the following with reference to a number of examples. The peroxidase activity has been determined for a great number of vegetables by means of a method using guajakol, which reacts with most peroxidases. The result is evident from Table 1 below. In the table peroxidase activity is expressed in the following way: As evident from the Table above a considerable heat treatment is needed to eliminate the vegetable peroxidase activity. The following feedstuffs have been tested: Fodder A Skim milk powder 1 g Lactose reduced whey powder 0.5 g Fish meal 1 g Extruded piglet fodder base 7.0 g Potatoe starch 0.2 g Vitamins & minerals mix 0.3 g Aq. dest sterile 40 ml Fodder B Vitamins & minerals mix 2.2 % Skim milk powder 10.0 % Lactose reduced whey powder 5.0 % Potatoe starch 2.0 % Fish meal 10.0 % Baker s yeast 1.0 % Piglet fodder base 69.8 % Fodder C = Pig fodder III in Table 1 above. Fodder D = Animal fodder VII in Table 1 above. Fodder E Vitamins & Minerals mix 2.1 % Lactose reduced whey powder 15.0 % Fish meal 11.5 % Extruded cereals+fat 71.4 % Piglet fodder base Soya meal 13 % Potatoe fibre 3 % Fat - cooking oil 4 % Wheat meal 80 % The tests were made using the following method: The feedstuff was mixed dry or is weighed and mixed with water, optionally comprising lactoperoxidase. Then the pH is adjusted using 1 M HCl and 5 ml sample is brought to a testing tube using a pipette. Other ingredients are added according to scheme, and the test organism, E. coli NCTC 9703 is added. A control sample is taken out, diluted in peptone water and transferred onto a MacConkey-agar plate. The samples are incubated at 37°C on a water bath. After 2 hrs a final sample is taken to check the number of remaining cfu/ml in the sample, is diluted with peptone water, and is transferred onto a MacCokney agar plate. The agar plates are incubated at 37°C in a heating cabinet and are read after 24 hrs. The results of the tests are given in Table 2 below. In certain tests cysteine-HCl has been added which amino acid is known to inhibit the LP-system. As evident from Table 2 inhibition of the LP-system takes place, besides in those cases when cystein is present, in these cases when ++ or +++ activity is present in the basic fodder, while when - activity is at hand the LP-system functions and gives a killing of the test micro organism added. In all cases the dry substance contents of the feedstuff mixtures have been adjusted to about 20-25 %, which corresponds to a dilution factor of 1+3, and 1+4, respectively, i.e., 1 part of dry feeding stuff + 3-4 parts of water.

Claims: A feedstuff comprising vegetable matter in combination with ab antibacterial system, the antibacterial system being chosen from the group consistiong of a lactoperoxidase-thiocyanate-hydrogen peroxide donor, and a salivary peroxidase-thiocyanate-hydrogen peroxide donor, characterized in that the feedstuff is obtainable by deactivating vegetable peroxidases present in the vegetable matter by way of heat treatment at a temperature of from 100°C to 175°C at a relative humidity of about 100%. A feedstuff according to claim 1 , characterized in that soya present has been heat-treated at at least 150°C for a time period of 15-75 min.

Inventors: KNUTSSON, MAUD INGER CH.
Applicants: EWOS AKTIEBOLAG
Application year: 1988
Main classification: A23L1
IPC codes: A23L3, A23K1, A23L1, A23C11