Starch but not protein digestibility is altered in pigs fed transgenic peas containing α‐amylase inhibitor

Eighteen individually housed boars were randomly allocated to one of three dietary treatments, an experimental wheat diet containing 989.4 g kg^?1 of a basal wheat diet, or this experimental wheat diet with 500 g kg^?1 of the basal wheat diet replaced with 500 g kg^?1 of either transgenic or non‐transgenic peas. The transgenic peas expressed the bean (Phaseolus vulgaris L.) α‐amylase inhibitor 1 gene. Diets contained n‐hexatriacontane (0.2 g kg^?1) as an indigestible marker to allow the determination of nutrient digestibility at the terminal ileum. Pigs were offered 1.6 kg day^?1 for 15 days, after which they were anaesthetised, the ileal and faecal digesta collected and the pigs subsequently euthanased. The ileal dry matter and starch digestibilities of the experimental wheat, non‐transgenic and transgenic pea diets were 78.3, 74.2 and 45.8% and 95.9, 95.2 and 42.4%, respectively. The apparent nutrient digestibilities of the non‐transgenic and transgenic peas were determined by difference. The ileal dry matter digestibility was significantly reduced in the transgenic peas compared with the non‐transgenic peas (12.7 and 69.9%, respectively; P = 0.006), which was largely due to a reduced starch digestibility. The apparent crude protein digestibilities of the transgenic peas were similar to the non‐transgenic, being 79.7 and 78.5%, respectively. The amino acid digestibilities of the transgenic and non‐transgenic peas were also similar. Copyright © 2006 Society of Chemical Industry     

Toxicological evaluation of transgenic rice flour with an Escherichia coli phytase gene appA by sub‐chronic feeding study in Wistar rats

BACKGROUND: Phytase is increasingly used as an ingredient in swine and poultry feeds to improve the bioavailability of phytate‐bound phosphorus and reduce the supplement of elemental phosphorus in feeds. Recently, a transgenic rise (TGR) with phytase appA gene from E. coli has been developed in Taiwan. To assure the food safety of this TGR, we performed a sub‐chronic whole‐food feeding study with Wistar rats. RESULTS: Weaned feeding male and female rats were divided into TGR and non‐TGR (NTGR) groups (20 rats per group), and fed diets containing 76.8% rice flour of TGR and NTGR, respectively. After 93 days feeding, although some hematological findings and blood chemistry values differed significantly between the TGR and NTGR groups, all values were still within the normal range for rats of this age and sex. No adverse effects of TGR were observed in terms of animal behavior, weight gain, or feed utilization rate. Necropsy at the end of the experiment indicated that neither pathological lesions nor histopathological abnormalities were present in organs such as liver, kidney, intestines and testes of rats in TGR and NTGR groups. In addition, no significant differences (P > 0.05) were observed in relative organ weights, hemograms and blood indices of rats between the two groups. CONCLUSION: These results demonstrated that in a 93‐day feeding study with Wistar rats a diet containing 76.8% of TGR flour having a phytase activity of about 1500 U kg^?1 body weight per day has no adverse effects. Copyright © 2007 Society of Chemical Industry     

Development of an event-specific Real-time PCR detection method for the transgenic Bt rice line KMD1

The present study describes an event-specific quantitative Real-time PCR detection method for the transgenic Bt rice line Kemingdao 1 (KMD1). This rice line which is not approved in any country so far is likely to be approved in China in the near future. The developed primers amplify a DNA sequence spanning the integration site of the genetic construct in KMD1. DNA sequence information of this unknown site necessary for primer design was achieved using SiteFinding-PCR technique. The specificity of the detection method was shown by testing a number of different transgenic and conventional plant varieties (e.g. rice LL 601, LL 62, Bt 63). As alternative to genomic DNA, we developed double target hybrid amplicons as synthetic calibration standards in Real-time PCR. These amplicons contained both one copy of the KMD1 event-specific sequence and one copy of a sequence of the rice reference gene gos9. The limit of quantification (LOQ) of the method was tested to be 0.05%. R. Babekova and T. Funk contributed equally to this paper.     

Effects of rice properties and emulsifiers on the quality of rice pasta

Two commercial rice flours (GTIndica and GTJaponica, with amylose contents of 306.8 and 185.2 g kg^?1 respectively) and their blended flours were used to make rice pasta. The effects of two emulsifiers (distilled glyceryl monostearate (GMS) and a commercial emulsifier (KM3000)) on the pasting and thermal properties of dried rice pasta were investigated using a Rapid Visco Analyser (RVA) and a differential scanning calorimeter (DSC). The rice pasta made from high‐amylose rice flour had better extrusion properties, better texture, whiter colour, less cooking loss and better eating quality than that made from low‐amylose rice flour. The maximum amount of low‐amylose rice flour that could be blended in for making an acceptable quality of rice pasta was 500 g kg^?1. A soft texture, low adhesiveness and low gumminess of cooked rice pasta were obtained by adding 10 g kg^?1 GMS. SEM investigations showed that use of an emulsifier restricted the swelling of starch granules, especially for the pasta made from high‐amylose rice flour. © 2001 Society of Chemical Industry     

Monitoring of Bt11 and Bt176 genetically modified maize in food sold commercially in Brazil from 2005 to 2007

BACKGROUND: The first genetically modified (GM) maize lines were approved for trading in Brazil after December 2007 and they were T25, MON810, Bt11, NK603 and GA21. The polymerase chain reaction (PCR) method was employed to monitor the presence of Bt11 and nested PCR was used to detect the presence of Bt176 in 81 maize‐derived products (maize flour, corn meal, maize flour flakes and polenta) that were sold in Brazilian market from 2005 to 2007, before the release of GM maize in Brazil. RESULTS: The PCR detection limit for Bt11 was 10 g kg^?1 and for nested PCR of Bt176 it was 1 g kg^?1. All Brazilian samples analyzed showed no positive signal for these GM maize events. CONCLUSION: Bt11 and Bt176 GM maize lines were not detected by specific PCR in 81 maize‐derived food samples sold in Brazil from 2005 to 2007, before the commercial release of GM maize in Brazil. These Brazilian food industries were in compliance with the rules stipulated by the current legislation with respect to consumer requirements about GMO labeling. Copyright © 2010 Society of Chemical Industry     

Effect of semolina and absorption level on extrusion of spaghetti containing non‐traditional ingredients

Specific mechanical energy (SME), mechanical energy, extrusion rate and temperature of extruded spaghetti were monitored to determine the effects of semolina, hydration level and non‐traditional ingredients on pasta extrusion using a semi‐commercial pasta press with a fixed screw speed of 25 rpm. SME transferred to the dough during extrusion and the temperature of extruded spaghetti were greater with strong than with weak gluten semolina and at low than at high absorption levels. When compared with semolina hydrated to 300 g kg^?1 absorption, SME transferred to the dough was 13 kJ kg^?1 lower for semolina mixed with buckwheat (Fagopyrum esculentum Moench.) bran flour, 47 kJ kg^?1 lower for semolina mixed with flaxseed (Linum usitativissimum L.) flour and 7 kJ kg^?1 lower for semolina mixed with wheat (Triticum turgidum var. durum L.) bran. Weak gluten semolina, high absorption levels and non‐traditional ingredients reduced the mechanical energy required for extrusion more than they reduced extrusion rate. The target temperature for extruded spaghetti was 45 °C. The temperature of extruded spaghetti containing flaxseed flour was below 45 °C whereas the temperature of spaghetti containing wheat bran was above 45 °C, regardless of semolina type or absorption level. Copyright © 2006 Society of Chemical Industry     

Characterisation of Brown and Milled Yellow Rice and Development of an Expanded Snack

Brown rice and yellow milled rice were characterised in relation to milling properties, cooking, processing quality and microbial testing, and utilised to develop an expanded snack. The extrusion process was done in a Mapimpianti single screw cooker-extruder. A flour sample feed rate of 70 g (dry matter) min⁻¹ was maintained by varying the force-feeder speed. A screw speed of 150 rev min⁻¹ and a die with 20 die-nozzle orifices (2 mm in dia) were used. The die zone was heated at 110°C by electrical resistance. Compressed air was circulate around the barrel to maintain precise control of the temperature. The moisture content of the samples was 120, 150 and 180 g kg⁻¹. The grains were classified as long-thin with an average size of 2·13 mm×6·79 mm. The milling yields obtained in the laboratory with paddy rice were 700 g kg⁻¹ brown rice and 600 g kg⁻¹ milled rice. Brown rice and yellow milled rice had similar amylose contents, 225 and 256 g kg⁻¹, respectively. Gel consistency was soft with low gelatinisation temperature (63–68°C) for both samples. Field fungi such as Helminthosporium oryzae and storage fungi as Aspergillus spp were present in paddy, yellow milled and commercial rice. Helminthosporium oryzae was not present in extruded products. The extruded products showed low density and a high degree of expansion, with the optimum degree of expansion obtained in flours processed with moisture at 150 g kg⁻¹ in both milled and brown rice. The highest values for water solubility index were obtained with flours from milled yellow rice and none of the extruded products showed significant differences on water absorption index. Sensory analyses carried out on the snack products showed them to be acceptable, with the bent acceptance for products made from milled yellow rice processed with 150 g kg⁻¹ moisture.     

Amaranthus viridis Linn., a common spinach, modulates C-reactive protein, protein profile, ceruloplasmin and glycoprotein in experimental induced myocardial infarcted rats

BACKGROUND: Glycoprotein is one of the components of the cardiac extracellular matrix and plays an important role in cardiac remodelling during various cardiac diseases, including myocardial infarction (MI). This study was aimed at evaluating the preventive role of Amaranthus viridis Linn. on C‐reactive protein (CRP), total protein, albumin, globulin, ceruloplasmin and glycoproteins in the serum and heart of experimental induced myocardial infarcted (MI) rats. RESULTS: MI was induced in male Wistar rats by subcutaneous injection of 20 mg kg^?1 isoproterenol (ISO) kg^?1 body weight (BW) twice at an interval of 24 h. ISO‐induced MI rats showed a significant increase in the levels of serum CRP and ceruloplasmin and a significant decrease in the levels of serum total protein, albumin and globulin. Glycoprotein levels in the serum and heart were increased in ISO‐induced MI rats. Oral administration of 300 mg A. viridis kg^?1 BW day^?1 for a period of 45 days altered the metabolic derangement in ISO‐induced MI rats. CONCLUSION: This study exemplifies the protective effect of A. viridis on ISO‐induced cardiotoxicity in male Wistar rats. The data further reinforce the cardioprotective effect of A. viridis by altering CRP and glycoprotein levels. Copyright © 2012 Society of Chemical Industry     

Detection of genetically modified rice: a construct-specific real-time PCR method based on DNA sequences from transgenic Bt rice

Genetically modified rice varieties developed in China are close to approval for agricultural cultivation and production. However, so far no method has been reported for specific detection of transgenic varieties of this crop. In the present study, rice seeds assumed to consist of field-tested Bt rice (‘Anti-pest Shanyou 63’ and ‘Anti-pest Jinyou 63’) were used as reference material to determine transgenic DNA sequences. The transition between the cryIA(b) and cryIA(c) fusion gene and the nopaline synthase terminator (nos) sequence was used to develop a construct-specific real-time PCR based detection method. This Bt rice specific detection system was combined with a recently published quantitative real-time PCR method for the rice-specific (Oryza sativa L.) reference gene gos9. The complete PCR assay for detection of transgenic Bt rice was in-house validated and the limit of quantification was found to be below 0.1% Bt rice relative to the rice content. Application of the PCR assay should allow more precise detection of transgenic rice varieties in imported food products which are so far not approved in the EU.     

Effect of extrusion on nutritional quality of maize and Lima bean flour blends

Maize flour (Zea mays) (M), Lima bean flour (Phaseolus lunatus) (B) and blends of these in proportions of 75M/25B, 50M/50B and 25M/75B (w/w) were extruded and their nutritional quality evaluated. Extrusion was done with a single screw extruder at 160 °C, 100 rpm and 15.5% moisture. In vitro protein digestibility (87%) was higher in the extruded products. Available lysine and resistant starch were highest in 50M/50B raw flour (59.5 g kg⁻¹ protein, 67.9 g kg⁻¹, respectively) but decreased after extrusion (45.5 g kg⁻¹ protein, 16.6 g kg⁻¹, respectively). The same treatment had the lowest available starch (561.6 g kg⁻¹ flour, 507.9 g kg⁻¹ extrudate). Total dietary fiber in the 50M/50B raw flour blend was 144 g kg⁻¹ versus 176 g kg⁻¹ in its extrudate. This was most noticeable for soluble dietary fiber, which increased from 10.6 g kg⁻¹ to 79.4 g kg⁻¹ after processing. Extrusion of blends is feasible up to a 50% bean inclusion level, which improves the nutritional value of the expanded product.Copyright © 2006 Society of Chemical Industry     

Nutritional evaluation of transgenic high‐methionine lupins (Lupinus angustifolius L) with broiler chickens

The nutritive value of transgenic lupin seeds (Lupinus angustifolius L) with higher contents of methionine was evaluated with broiler chickens. The crude protein, methionine and cysteine contents in the conventional and transgenic lupins were 322 and 324, 2.0 and 4.5, and 3.6 and 3.7 g kg^?1 dry matter respectively. In the feeding trial, conventional and transgenic lupins with hulls were incorporated into a maize–soyabean meal diet at 250 g kg^?1 level and the diets were fed to female broiler chicks from 6 to 20 days of age. All diets were balanced to contain similar levels of apparent metabolisable energy (AME), lysine and sulphur‐containing amino acids. The levels of free methionine added to the maize–soyabean meal control, conventional lupin and transgenic lupin diets were 2.2, 2.8 and 2.2 g kg^?1 respectively. Weight gain and feed intake were not influenced by dietary treatments, but feed/gain tended to be higher (P = 0.09) in birds fed lupin diets compared with those fed the control diet. Feed/gain of birds fed the conventional lupin diet was higher (1.82 vs 1.74) than for those fed the transgenic lupin diet. These results showed that the supplemental methionine required in poultry diets containing 250 g kg^?1 lupin can be lowered by 0.6 g kg^?1 diet by the use of high‐methionine lupins. The AME values of conventional and transgenic lupins were determined to be 9.42 and 10.18 MJ kg^?1 dry matter respectively. The higher AME value in transgenic lupins may be related to the lower content of soluble non‐starch polysaccharides (45.6 vs 60.7 g kg^?1 air‐dry basis). Data on ileal amino acid digestibility indicate that the amino acids in transgenic lupins are as digestible as those in conventional lupins. © 2002 Society of Chemical Industry     

PCR-based quantification of genetically modified Bt maize: single-competitive versus dual-competitive approach

 Methods for the quantification of transgenic insect-resistant Bt maize by single- and dual-competitive PCR were developed. The analysis of mixtures of DNA solutions, as well as of maize flours containing defined amounts of Bt maize, demonstrated the usefulness of single-competitive PCR based on coamplification of the CDPK promoter/cryIA(b) gene region of Bt maize and an internal standard. Upon heat treatment of DNA solutions and maize flour, respectively, the recovery of the Bt proportion compared to the starting material determined by single-competitive PCR decreased significantly. This systematic error could be compensated for by using a dual-competitive approach based on PCR quantification of the transgenic target sequence of Bt maize and of the maize specific invertase gene (ivr1). Received: 24 January 2000 / Revised version: 25 February 2000     

Effect of flaxseed and wheat flour blends on dough rheology and bread quality

The rheological and baking properties of flaxseed/wheat composite flours were studied. Flaxseed flour was used to replace 50, 100, 150 and 200 g kg^?1 of wheat flour in bread. Farinographic studies showed that water absorption, dough development time and mixing tolerance index increased as the amount of flaxseed flour increased, while dough stability decreased at 100, 150 and 200 g kg^?1 of flaxseed flour substitution. The extensographic energy of dough also decreased at 150 and 200 g kg^?1 flaxseed levels. The addition of increasing amounts of flaxseed flour caused a decrease in extensibility. Doughs containing 100, 150 and 200 g kg^?1 flaxseed flour showed resistance to extension comparable to that of control dough. The specific volume of flaxseed flour breads was similar to that of control bread. Crust L, a, b values of breads with flaxseed flour were lower than those of control bread. Breads with flaxseed flour gave lower crumb L and b values and higher a values than control bread. The sensory properties showed that an acceptable bread could be produced using flaxseed flour up to a level of 200 g kg^?1. Copyright © 2007 Society of Chemical Industry     

Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion

BACKGROUND: The creation of starch‐based foods incorporated with functional ingredients such as probiotics is of great current interest in the food industry. This study aimed to investigate the effects of prebiotic oligosaccharides on the phase transition temperatures and rheological characteristics of waxy rice starch dispersions. Four oligosaccharides were applied to the rice starch dispersions: chitooligosaccharides, fructooligosaccharides, isomaltooligosaccharides and xylooligosaccharides. RESULTS: The addition of 125 g kg^?1 oligosaccharides elevated the onset and peak temperatures for gelatinisation of 200–400 g kg^?1 waxy rice starch dispersions. The temperature of the storage modulus (G′) for gelatinisation increased markedly on adding fructooligosaccharides to 200–300 g kg^?1 waxy rice starch. For gelatinisation of 300 g kg^?1 rice starch dispersion the effectiveness of the oligosaccharides in changing the above parameters was as follows: chitooligosaccharides > fructooligosaccharides > isomaltooligosaccharides > xylooligosaccharides. Moreover, their effectiveness was dependent on the amylose content, as illustrated by comparing waxy and non‐waxy rice starches (amylose contents 9–256 g kg^?1). Importantly, the logarithmic G′₉₅ change was linearly and negatively correlated with amylose content. CONCLUSION: The results suggest that oligosaccharide‐containing rice starch dispersions may potentially be used for the formulation of oligosaccharide‐containing starchy functional foods owing to the rheological changes of these starch dispersions. Copyright © 2011 Society of Chemical Industry     

Combinatory SYBR® Green Real-Time PCR Screening Approach for Tracing Materials Derived from Genetically Modified Rice

Two real-time PCR approaches for the detection of genetically modified (GM) rice were tested: (1) a combination of SYBR® Green real-time PCR methods detecting the 35S promoter (P-35S) of Cauliflower Mosaic Virus, the nopaline synthase terminator (T-nos) of Agrobacterium tumefaciens and the Bacillus thuringiensis (Bt) CryIAb/Ac toxins and (2) a P-35S/T-nos duplex TaqMan® real-time PCR system. Both systems correctly recognized their respective targets in control samples of Bt63, Kefeng6 and KMD1 insect-resistant and LLRice62 and LLRice601 herbicide-resistant rice. Due to its lesser specificity but broader genetically modified organism (GMO) coverage capacity, the SYBR® Green real-time PCR approach was further tested in more detail. Melting curve, capillary and agarose gel electrophoresis analyses indicated that the P-35S, T-nos and CryIAb/Ac targets in the GM rice events are similar to the corresponding targets present in many known GMOs. High-resolution melting analysis showed that the CryIAb/Ac targets of the GM rice events Bt63 and Kefeng6 matched best the corresponding Bt11 CryIAb sequence. Digital PCR analysis on genomic DNA from the GM rice Bt63 and Kefeng6 events indicated that both GMO contained multiple inserts. Sensitivity tests showed that all SYBR® Green real-time PCR methods could detect their targets at less than an estimated five copies per reaction. Finally, it was shown that these SYBR® Green real-time PCR methods could detect low levels of their targets in rice consignments originating from China. Together, these results demonstrated that a ‘P-35S and T-nos and CryIAb/Ac’ combinatory SYBR® Green real-time PCR screening is highly suited to trace the respective targets including the possible presence of Bt63, Kefeng6 and KMD1 GM rice materials in food products.     

Effect of rice variety,rice flour concentration and enzyme levels on composite bread quality

A study was conducted to determine the suitability of substituting portions of wheat flours with rice flours for breadmaking. The levels of substitution were 50, 100, 150 and 200 g kg^?1. Two kinds of enzymes, barley malt and fungal amylase, were added to composite flours, and their effects on the volume and quality of the rice-based bread were determined. The results showed that the enzymes, levels of replacement and the varieties of rice had significant effects on weight, specific volume and overall acceptability of the bread samples. However, the enzymes did not have significant effects on the volume, protein and fat contents or on the character and color of the crust in the sensory analysis. Comparisons were made of the nutritional and sensory qualities of the bread made entirely from wheat flour, and the sample which performed best, the bread with 50 g kg^?1 of flour from low amylose variety (183.3 g kg^?1) with barley malt, showed non-significant differences. The overall acceptability of the products showed that it is acceptable to substitute wheat flour with flours generated from rice up to the 150 g kg^?1 replacement level only.     

Inorganic and Total Arsenic Contents in Rice‐Based Foods for Children with Celiac Disease

Celiac disease is an autoimmune disease that affects the villi of the small intestine causing abdominal pain, gas, diarrhea, or bad absorption due to gluten intolerance. The only treatment for this disease consists of a lifelong gluten free diet; this is, celiac people cannot consume products containing gluten, such as wheat, barley, and rye, but they can use rice and corn. Thus, rice flour is mainly used for the manufacturing of the basic products of this population. Unfortunately, rice can contain high contents of total (t‐As) and inorganic (i‐As) arsenic. The current study demonstrated that products for celiac children with a high percentage of rice contained high concentrations of arsenic (256 and 128 μg kg^?1). The daily intake of i‐As ranged from 0.61 to 0.78 μg kg^?1 body weight (bw) in children up to 5 y of age; these values were below the maximum value established by the EFSA Panel (8.0 μg kg^?1 bw per day), but it should be considered typical of populations with a high exposure to this pollutant. Finally, legislation is needed to improve the labeling of these special rice‐based foods for celiac children; label should include information about percentage, geographical origin, and cultivar of the used rice.     

Analytical composition and rumen degradability of isogenic and transgenic corn varieties

Two different corn cultivars were compared with their genetically modified counterparts containing the gene coding for the Cry1A(b) protein of Bacillus thuringiensis (Bt). There were no analytical differences between the conventional and transgenic genotype kernels, whereas stovers from Bt⁺ plants had higher sugar (148.3 g kg^?1 versus 115.9 g kg^?1; P < 0.01) and lower NDF (592.7 g kg^?1 versus 631.5 g kg^?1; P < 0.05) contents than Bt^? maize. A comparison of the amino acid profiles showed higher phenylalanine content in kernels from the Bt⁺ plants (49.1 g kg^?1 vs 47.8 g kg^?1; P < 0.05) which was, however, not reflected in the protein content. The initial dry matter rumen degradability of the isogenic kernels was higher than that of Bt⁺ varieties (569.5 g kg^?1 vs 543.7 g kg^?1; P < 0.05), whereas the lower fibre content increased the dry matter (548.6 g kg^?1 vs 526.6 g kg^?1; P < 0.01) and protein (695.6 g kg^?1 vs 647.9 g kg^?1; P < 0.01) degradability after 24 h of incubation in stovers from Bt⁺ plants. The NDF degradability was higher in Bt^? corn varieties because of the higher proportion of hemicellulose in the total fibre. Copyright © 2003 Society of Chemical Industry     

Sweet potato-based pasta product: optimization of ingredient levels using response surface methodology

Sweet potato flour was used for the development of a pasta product. The system known as response surface methodology was used to analyse the effect of sweet potato flour, soyflour, water, Arabic gum and carboxy methyl cellulose (CMC) on quality responses (sensory, solids loss and hardness) of the pasta product. A rotatable central‐composite design was used to develop models for the responses. Responses were affected most by changes in soyflour and gum levels and to a lesser extent by sweet potato flour and water levels. Individual contour plots of the different responses were superimposed and regions meeting the maximum sensory score (33.8), minimum solids loss (16.6%) and maximum texture hardness (5616 g) were identified at 674 g kg^?1 sweet potato flour, 195 g kg^?1 water, 110 g kg^?1 soyflour, 10.6 g kg^?1 Arabic gum and 10.1 g kg^?1 CMC levels.     

Influence of detoxified Indian vetch (Lathyrus sativus L.) on sensory and protein quality characteristics of composite flour chapatti

We studied the effects of different processing treatments, including soaking, steeping, boiling in water and germination and chemical treatments with H₂SO₄, HCl, lime and NaHCO₃, on the removal of a neurotoxin, β‐N‐oxalyl‐L ‐α,β‐diaminopropionic acid (β‐ODAP), from Indian vetch (Iv) and addition of detoxified Iv in chapatti. The toxin level was quantified by using thin‐layer chromatographic and spectrophotometric methods. Maximum removal was observed after steeping in water at 60–70°C for 8 h with seven rinses. The samples were dried, milled into flour and added to chapatti at different levels. Sensory attributes revealed that the chapattis were most acceptable by judges when supplemented with up to 200 g kg⁻¹ of flour. The protein level of Iv flour increased from 124 to 174 g kg⁻¹ as result of supplementation at 300 g kg⁻¹. Biological studies with albino rats showed that detoxified Iv had a better impact on nutritional status. Copyright © 2006 Society of Chemical Industry