MXPA97002642A - Additive for forage and its employment to deactivate mycotoxins in forage or in digestive animal duct, as well as procedure for the elaboration of a forr - Google Patents

Abstract

The present invention relates to an additive for food for the inactivation of mycotoxins in animal feed or in the digestive system of animals, it contains an enzyme preparation that is produced from organisms selected from the groups of plants, bacteria, yeasts or protozoa in an amount of 0.1 to 3 kg / 1000 kg of the food, where the organisms that produce the enzymes are selected from the groups, which are capable of producing epoxidases and / or lactones

Description

O IN DIGESTIVE ANIMAL DUCT, AS WELL AS PROCEDURE FOR THE ELABORATION OF A FORAGE. The present invention relates to a food additive for inactivating mycotoxins in animal feed or in the digestive system of animals, where the food contains an enzyme preparation that is produced from organisms selected from the group of plants, bacteria, yeasts or protozoa in an amount of 0.1 to 3 Kg / 1000 kg of the food. It is also related to the use of a food additive to inactivate mycotoxins in animal feed or in the digestive system of animals, and to a process for preparing a food that contains the food additive. In EP-A 0 257 996 there was disclosed a premix for food and a method for producing it, wherein the premix for food contains, in addition to a physiologically acceptable carrier, eg grain meal, one or more enzymes. EP-A 0 286 056 also discloses a mixture for food, and a method for treating raw material for food, whose food mixture contains an added preparation of enzymes. The two mixtures for food contain essentially added amylases, because these enzymes that break down the grain are not present in young animals, especially in piglets. Furthermore, from AT-PS 397 756, for example, an additive for food was known, which contains inorganic substances with a large internal surface, such as silicates or zeolites, and organic polymers that are herterocyclic to absorb toxins. Mycotoxins, which are toxic metabolic products of plant lands, are considered unavoidable in the food industry and in livestock farming to a certain degree, and are recognized as largely responsible for the loss of efficiency in hatching and breeding. of domestic animals. Therefore, for a long time several methods were used to avoid the supply of mycotoxins to the body of the animal or to deactivate the mycotoxins supplied to the body of the animal, in order to avoid the harmful action of the mycotoxins in the body of the animal. This was specially treated due to the fact that the mycotoxins show a high chemical reactivity due to the functional groups that are present in the molecule. This high chemical reactivity plays a central role in toxicity behavior in the toxic behavior of these substances, because these groups interact with biologically important molecules, such as nucleic acids, enzymes but also the lipids of the cell membrane. To detoxify mycotoxins, physical methods have been described up to now, such as extraction, heating, irradiation and adsorption of mycotoxins, as well as their chemical inactivation, such as a treatment with acids, bases and different oxidizing agents.

Among these various known processes, adsorption is the one that can best be used in practice. This adsorption is normally achieved by adding large amounts of adsorbents, such as clays, activated carbon or polymers. A complete inactivation or fixation of all the mycotoxins in the adsorbents is certainly impossible by these means, due to the mode of action of the adsorbents. Here, adsorption functions essentially by forming a so-called hydration shell in the adsorbent, where the polar molecules accumulate due to van der Waalls' forces. In this way, it was possible until now to successfully inactivate polar mycotoxins, such as aflatoxins. Mycotoxins, which have less vigorous polar functional groups, are possibly not sufficiently fixed in the adsorbents by these methods, and in no way is sufficient inactivation of these mycotoxins possible with the adsorption processes of the prior art. Accordingly, the object of the invention is to provide a new additive for food, in particular an enzyme preparation that is based on organisms selected from the groups of plants, bacteria, yeasts or protozoa for the inactivation of mycotoxins in animal feed or in the digestive system of animals with which these mycotoxins, which are generally present in the food, they are adsorbed as well as at least partially degraded and consequently the adverse effects, which can be caused by the mycotoxins in the food, are almost completely removed. The invention also aims at the use of a food additive, which is capable of inactivating the mycotoxins present in the food or in the digestive system of animals, to avoid a loss of efficiency in the breeding of domestic animals. To solve this problem, in the food additive of the invention for the inactivation of mycotoxins in the animal feed or in the digestive system of animals, where the food contains an enzyme preparation that is produced from organisms selected from groups of plants, bacteria, yeasts or protozoa in an amount of 0.1 to 3 kg / 1000 kg of the food, the organisms that produce enzymes are selected from the groups, which are capable of producing epoxidases and / or lactonases. Because the organisms that produce enzymes are selected from these groups, which are capable of producing epoxidases and / or lactonases, it is possible to degrade the mycotoxins that have a high chemical reactivity, being therefore extremely toxic and being present in a large food. measured by the enzyme preparation that contains the feed additive and / or to chemically convert to less toxic or non-toxic compounds, where the toxicity can be greatly reduced. In particular, an enzyme preparation that was advantageously produced to produce a pure culture or pure cultures of organisms that are capable of producing epoxidases and / or lactonases in a manner known per se, dependent on the optimum conditions of development. Subsequently, the cells of these multiplied pure cultures are deactivated, also in a manner known per se, to obtain the enzymes, which are not altered and therefore remain undamaged. As enzyme preparation it is therefore directly to mix these inactivated cells, or to mix a pure or crude extract of these cells to the food. According to a particularly preferred embodiment, epoxidases and / or lactoneses are used. Enzymes or enzyme preparations have the advantage that they chemically degrade or alter mycotoxins, which are contained in different kinds of chemical substances. The reason for this is, because many of the mycotoxins are cyclic hydrocarbons with oxygen as heteroatom, where the binding to oxygen in these cycles is often in the form of an epoxidase or lactone. Preferably used epoxidases, which fall into the group of hydrolases, open the epoxide ring of the mycotoxin by the formation of two hydroxyl groups, where the hydroxyl groups can be easily degraded by the animal body.

The lactonesas, that are used preferably, act of analogous form. To achieve this effect, it is possible to partially degrade the mycotoxins even before using them as fodder when mixing the food, the food additive of the invention and water, which is adjusted to a neutral or slightly acid pH value, and using this mixture as fodder. Care should also be taken that the food puree is not too acidic so as not to adversely affect the feeding habits of the animals, or causing health problems. Regarding this, it is especially favorable that the degradation of the mycotoxins works without supplying additional energy, and can be obtained only by the homogeneous mixture of the preparation of enzymes to the food in the environment of the digestive system of the animal. If necessary, this can be easily achieved by mixing it with water, which adjusts to an appropriate pH value. In accordance with the present invention, an extract of Saccharomyces-strains species, in particular Saccharomyces-telluris, is preferably used. Saccharomyces species are a special class of yeasts, which are one of the most important groups for obtaining enzymes. Yeasts can produce different hydrolytic enzymes in extremely high amounts, and it is shown that Saccharomyces species, which are used in the food industry for entirely different purposes, can also be used for a complete and especially rapid degradation of microtoxins, which can comprise an epoxy group as well as a lactone group. Preferably Saccharomyces-telluris is used, which with the degradation of trichothecenes, in particular of the T-2 toxin, the H-T-2 toxin and deoxynivalenol, can be achieved by natural conditions that are present in the gastrointestinal tract of animals. By adding Saccharomyces-telluris in particular it was possible to break the epoxide ring of the aforementioned mycotoxins, and the hydroxyl compound that is formed is metabolized without any toxic effect. To receive the greatest possible inactivation of the food, the food additive of the invention is preferably formed in that a natural or synthetic porous mineral with a large internal surface in an amount of 0.5 to 8 kg / 1000 kg, in particular 0.7, is additionally contained. to 4 kg / 1000 kg of the food. With an additive for food made from a mixture of an enzyme preparation, and a natural or synthetic porous mineral with a large internal surface, it is ensured that in an aqueous medium with a pH value corresponding to that of the gastrointestinal tract of the animals, all Mycotoxins, which are present on the surface of the food, in particular the polar mycotoxins, are adsorbed on the mineral or are degraded or chemically converted by the preparation of enzymes. The presence of natural or synthetic porous mineral with a large internal surface also has the advantage that by adsorbing the mycotoxins on the surface of these minerals, these mycotoxins are more easily broken down by the preparation of enzymes. According to the present invention, the diatomaseas earths, the zeolites, and the clay minerals of 2 and 3 layers or mixtures thereof, with an accumulated pore volume of 0.05 to 4 cm3 / g, in particular 0.5 to 2.5 cm3 / g are preferably used as natural or synthetic porous minerals with large internal surface, which have a surface pH value of 4.5 to 7.5. The diatomaseas earths, the zeolites, and the minerals with layers of clay or also mixtures of these, that show a volume of accumulated pores of 0.05 to 4 cm3 / g, in particular 0.5 to 2.5 cm3 / g, are capases of adsorbing the mycotoxins very efficiently, and therefore deactivate them to a large extent. These minerals preferably have a pore diameter of 10 nm to 1 μ and have a surface pH value of 4.5 to 7.5. These minerals are prepared in a manner known per se, where minerals are preferably calcined without any flow agent at approximately 800 ° C to 900 ° C where it is possible to achieve a uniformity in the pore structure of the surface. For example, it is possible to use mineral mixtures of 80% clinoptilolite, and 20% muscovite, 80% chavazite and 20% muscovite, 75% clinoptilolite and 25% kaolinite, or 85% chavazite and 15% kaolinite Finally, the food additive of the invention for the inactivation of microtoxins in animal feeds or in the digestive system of animals, is characterized in general terms in that the food additive consists of a mixture of 1 to 65% by weight, in particular 5 to 50% of the weight, of the preparation of enzymes and between 99 to 35% of the weight, in particular 95 to 50% of the weight, of porous, natural or synthetic minerals with large internal surface. By using relatively large amounts, ie from 1 to 65% by weight, in particular from 5 to 50% by weight, of the preparation of the enzyme, it is ensured that all the degradable mycotoxins in the food are degraded to a great extent. On the other hand, the present quantity of natural or synthetic porous minerals with large internal surfaces assure that these mycotoxins, which can not be chemically degraded, bind to the surface of these minerals and therefore are not capable of metabolizing and can not show their action that is harmful to animals. It was shown that it is favorable to adjust the enzyme preparation activity for epoxidase at 470-600 IU / g, and for lactonase a, 280-400 IU / g when mixing the natural or synthetic porous material. The food additives according to the present invention, with or without the addition of natural or synthetic porous minerals, with large internal surface, can be used especially for the inactivation of aflatoxins, T-2 toxins, deoxynivalenole, nivalenole, searalenones, monoasetoxirpenola, the toxin HT-2, verrucarina, roridina, satratoxina, bacarinole, tricodermole, diacetoxisirpenole, fumonisina, ocratoxina, moniliformina, fusarenone X and crotocina in a food or in the digestive system of an animal. Due to the high bandwidth of mycotoxins, which can be degraded with enzyme preparations according to the present invention, the use of the food additive according to the present invention is an extremely favorable and effective method for removing toxic substances from the food. By using the food additive, it is ensured that the food, which is highly contaminated with mycotoxins, may not show the harmful action to domestic livestock. Likewise, it is possible that the food, especially the natural harvests, which are sent only to grinding, drying or other treatment that increases its durability, after mixing the food additive according to the present invention, can be given to domestic livestock, directly or after conditioning it with water, which adjusts to a slightly acidic pH value, without hesitation, and without further examination of the scientific institutes.

Also, the present invention is directed to a process for the preparation of foods, wherein the optionally milled and / or dried products are mixed with an additive for food of the invention and water, which is adjusted to a pH value of 1 to 4.5, suitable for reactions when adding an acid, and mixed for 3 to 30 minutes at between 15 and 40 ° C, and are dried by using a stream of hot air after adjusting it to a pH value suitable for feeding, and then to extract the liquid ingredients. Adjustment of the pH value or acidification can be achieved by pharmaceutically acceptable acids, especially hydrochloric acid, acetic acid, etc., where in particular the pH value is adjusted between l and 4.5 to achieve a rapid deactivation of the mycotoxins contained in the food. According to the present invention, the temperature range is adjusted between 15 ° C and 40 ° C, ie from room temperature to body temperature, for a time range of 3 to 30 minutes, to achieve an almost complete inactivation of Mycotoxins Due to the fact that the food with a pH value in the aforementioned highly acidic region can not be fed directly to the animals, it is possible that neutralization can be achieved, for example with sodium hydroxide, sodium hydrocarbonate, carbonate sodium, etc., until achieving a neutral or slightly acidic pH value after deactivation. Subsequently, after extracting the liquid components, the food is dried in a stream of hot air to obtain a food that is free of mycotoxins, and that can be stored for long periods. Therefore it is especially preferred that the food puree be compressed into flakes before drying, in a manner known per se. With these flakes it is possible to have a reduced oxidation of the nutrients of the food, providing a favorable storage and transportability at the same time. The invention will be further explained by the following example. Example Study that relates the clinical effect of an additive for food of the invention with mycotoxins. Food additive: 60% of the weight of a yeast preparation containing epoxidases and lactonases. 10% of weight of kaolinite 30% of weight of clinoptilolita 48 pigs, of both sexes, with an average initial weight of 8.16 kg, with a variation coefficient of 20.83%, an average age of 28.6, days were selected for this proof. Comparatively young pigs were selected for each stage of the test. During the whole test, the temperature and humidity were controlled in the pigsty. The animals were fed a diet with three different mycotoxin contents and two different types of mycotoxins. The feed additive of the invention was also administered to four test groups. One of the groups was not administered mycotoxins or the food additive of the invention. In principle, the food contained soy, millet and milk powder, and was administered 4 to 5 times daily, the water was given freely. The mycotoxins were dissolved in ethanol and then mixed with a small amount of the diet for a subsequent administration in the feed. The groups are shown in Table 1, where the pigs of both groups, with identical content of mycotoxins, have the same age and the same origin. Table 1; The test groups with different mycotoxin contents with and without supplement of the food additive. Toxin T-2 food additive + aflatoxin 1 0.3 ppm + 0.1 ppm 0 kg / t 2 0.5 ppm + 0.1 ppm 0 kg / t 3 1.0 ppm + 0.1 ppm 0 kg / t 4 0.3 ppm + 0.1 ppm 2 kg / t 5 0.5 ppm + 0.1 ppm 2 kg / t 6 1.0 ppm + 0.1 ppm 2 kg / t 7 0.0 ppm + 0.0 ppm 2 kg / t 8 0.0 ppm + 0.0 ppm 0 kg / t The parameters examined were body weight, food intake, the average daily weight gain, and the food transformation regimen. The results of the development parameters are shown in table 2.

Table 2: Average food intake, average daily weight increase and feed transformation regimen of the eight test groups. Group Average intake Weight gain Diet of daily food food processing 1 904 543 1.99 2 909 455 1.99 3 796 471 1.69 4 916 530 1.73 5 910 487 1.86 6 818 492 1.66 7 922 520 * 1.77 8 899 509 1.77 * Corrected for the elimination of an atrophied animal Clinical evaluation: - group 1 (0.3 ppm of toxin T-2 + 0.1 ppm of afaltoxin Bx and 0.0 kg of additive for food): Mild conjunctivitis, body and skin conditions were normal, a slight reduction in food intake was detected. - group 2 (0.5 ppm of T-2 toxin + 0.1 ppm of aflatoxin Bx and 0.0 kg of food additive): An undoubted and severe irritation of the eyes, nose and nose was detected, the body condition was normal, a reduction in appetite. - group 3 (1.0 ppm of T-2 toxins + 0.1 ppm of aflatoxin B? 0.0 kg of food additive): All the pigs presented irritation of the eyes, nose and nose and of the lateral parts of the neck and thorax . All the offspring showed abdominal gas and a serious reduction in appetite that began after the second week. One baby pig vomited on day 12. - Groups 4 and 5 (0.3 ppm or 0.5 ppm of T-2 toxin + 0.1 ppm of aflatoxin Bx and 2 kg of food additive): Mild symptoms of conjunctivitis and irritation were detected of the skin, food intake and body condition were considered normal. - group 6 (1.0 ppm of toxin T-2 + 0.1 ppm of aflatoxin B ± and 2 kg of food additive): Two piglets (out of 6) showed only a mild conjunctivitis, all other values observed were in the region normal. - group 7 (0.0 ppm of toxin T-2 + 0.0 ppm of aflatoxin B2 and 2 kg of food additive): and - group 8 (0.0 ppm of toxin T-2 + 0.0 ppm of aflatoxin B? and 0.0 kg of additive) for food) (comparison): The young were healthy. From the above evaluation, a positive influence of the feed additive of the invention related to food intake, daily weight gain and feed transformation regime in each of the three doses can clearly be seen. The untreated groups showed significantly more serious clinical symptoms of mycotoxicosis compared to a group, which were treated with the feed additive. As regards the efficiency parameters as well as from the clinical point of view, the beneficial effect of the food additive of the invention, especially the effective protection against T-2 toxin and aflatoxin contamination, is obvious.

Claims (9)

1. CLAIMS 1. An additive for food to deactivate mycotoxins in animal feed or in the digestive system of animals where the food contains an enzyme preparation that is produced from organisms selected from the group of plants, bacteria, yeasts or protozoa in a quantity of 0.1 to 3 kg / 1000 kg of the food, where the organisms that produce the enzymes are selected from the groups, which are also capable of producing epoxidases and / or lactonases.
2. 2. A feed additive according to claim 1, wherein the enzyme preparation is formed by a crude extract of a pure inactivated culture of organisms that produce enzymes.
3. 3. An additive for food according to claims 1 or 2, wherein an extract of Saccharomyces-strains in particular Saccharomyces-telluris, as an enzyme preparation.
4. 4. A food additive according to claim 1, 2, or 3, wherein a natural or synthetic porous mineral with a large internal surface in the amount of 0.5 to 8 kg / 1000 kg, in particular 0.7 to 4, is additionally contained. kg / 1000 kg, of the food.
5. 5. An additive for food according to claim 4, wherein diatomaceous earths, celites, clay minerals of 2 and 3 layers or mixtures thereof with an accumulated pore volume of 0.05 to 4 cm3 / g, in particular, are used. 0.5 to 2.5 cm3 / g, as natural or synthetic porous mineral with large internal surface, which have a pH value of 4.5 to 7.5 on the surface.
6. 6. A food additive according to claims 1 to 5, wherein the food additive consists of a mixture of 1 to 65% by weight, in particular 5 to 50% by weight, of the enzyme preparation, and of 99 at 35% by weight, in particular 95 to 50% by weight, of porous mineral, natural or synthetic, with large internal surface.
7. 7. The use of a food additive according to any of claims 6 for the inactivation of aflatoxins, T-2 toxin, deoxylivalene, nivalenole, zearalenones, monoacetoxirpenola, HT-2 toxin, verrucarin, roridin, satratoxin, bacarinole, tricodermole, diacetoxirpenole, fumonisin, ochratoxin, moniliformin, fusarenone X and crotocin in a food or in the digestive system of an animal.
8. 8. Process for the preparation of a food, wherein optionally milled and / or dried foods mixed with a food additive according to any of claims 6 and water, which is adjusted to a pH value of 1 to 4.5 suitable for the reaction by the addition of an acid, they are stirred for 3 to 30 minutes and between 15 and 40 ° C, and are dried by using a stream of hot air after adjusting the pH value suitable for food and after extraction of liquid ingredients.
9. 9. The process according to claim 8, wherein the food puree is pressed to form flakes before drying, in a manner known per se. ABSTRACT With an additive for food for the inactivation of mycotoxins in animal feed or in the digestive system of animals, it contains an enzyme preparation that is produced from organisms selected from the groups of plants, bacteria, yeasts or protozoa in a amount of 0.1 to 3 kg / 1000 kg of the food, where the organisms that produce the enzymes are selected from the groups, which are capable of producing epoxidases and / or lactonases.