Molecular weight and protein binding affinity of Leucaena condensed tannins and their effects on in vitro fermentation parameters

Ewes receive hay or graze on fresh pastures supplemented with concentrates to fulfil their lactation requirements. Quebracho (Schinopsis balansae) can be added to change the ruminal fermentation. Fermentation parameters of forages alone and 70:30 forage:concentrate diets with control and quebracho concentrate were compared after 24 h of in vitro incubation. Fresh forage diets produced less gas (p < 0.05) and had greater IVOMD (p < 0.001), ammonia (NH3-N) content, valeric acid, branched-chain volatile fatty acid proportions, and lower propionic acid proportion than the hay diets (p < 0.01). In the hay diets, methane production increased with control concentrate (p < 0.01) and tended to decrease with quebacho concentrate (p < 0.10). The inclusion of both concentrates increased the acetic:propionic ratio (p < 0.01), and only the inclusion of quebracho concentrate increased the IVOMD (p < 0.01). In the fresh forage diets, gas and methane production increased with the inclusion of the control concentrate (p < 0.05), but methane production decreased with quebracho concentrate (p < 0.01). The inclusion of quebracho concentrate reduced the NH3-N content and valeric acid proportion (p < 0.05). In conclusion, the inclusion of quebracho concentrate would be advisable to reduce the CH4 production and NH3-N content in fresh forage diets and to increase the IVOMD in hay diets in comparison with the forages alone.

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Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property

Journal of Chemistry ◽

10.1155/2020/9835214 ◽

2020 ◽

Vol 2020 ◽

pp. 1-11

Author(s):

YunFei Ge ◽

WeiHao Wang ◽

Meng Shen ◽

ZiYue Kang ◽

Juan Wang ◽

...

Keyword(s):

Molecular Structure ◽

Molecular Weight ◽

Butyric Acid ◽

Resistant Starch ◽

Short Chain ◽

In Vitro Fermentation ◽

Percentage Content ◽

Research Results ◽

Before And After

Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digestibility of sorghum-resistant starch reduced, the laminated structure size on the surface of the particles became more uniform, and the stacking mode became more neat and denser. The sorghum-resistant starch prepared before and after fermentation did not produce new chemical groups, and its functional group peak remained unchanged. After fermentation, the weight-average molecular weight of sorghum-resistant starch was elevated, and the percentage content of high- and low-molecular substances increased and decreased, respectively, compared with that of the unfermented sorghum-resistant starch. The percentage content of short-chain branches in the branched chain increased, whereas that of the long-chain branches decreased; the crystallinity of sorghum-resistant starch after fermentation decreased, and the intensity of X-diffraction peak changed slightly before and after fermentation. According to the results of the in vitro fermentation experiments, the fermentation broth of sorghum-resistant starch had the highest content of butyric acid and short-chain fatty acid. Research results reveal that, after fermentation pretreatment, sorghum-resistant starch presented increased yield, more complex molecular structure, heavier molecular weight and more uniform surface morphology, more efficient butyric acid generation, and greater fermentation rate than unfermented sorghum-resistant starch.

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Effect of the method of preservation on the chemical composition and in vitro fermentation characteristics in two legumes rich in condensed tannins

Animal Feed Science and Technology ◽

10.1016/j.anifeedsci.2019.02.005 ◽

2019 ◽

Vol 251 ◽

pp. 12-20 ◽

Cited By ~ 2

Author(s):

P.J. Rufino-Moya ◽

M. Blanco ◽

J.R. Bertolín ◽

M. Joy

Keyword(s):

Chemical Composition ◽

Condensed Tannins ◽

In Vitro Fermentation

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Synthesis and Evaluation of In Vitro DNA/Protein Binding Affinity, Antimicrobial, Antioxidant and Antitumor Activity of Mononuclear Ru(II) Mixed Polypyridyl Complexes

Journal of Fluorescence ◽

10.1007/s10895-015-1705-z ◽

2015 ◽

Vol 26 (1) ◽

pp. 225-240 ◽

Cited By ~ 10

Author(s):

Venkat Reddy Putta ◽

Nagamani Chintakuntla ◽

Rajender Reddy Mallepally ◽

Srishailam Avudoddi ◽

Nagasuryaprasad K. ◽

...

Keyword(s):

Antitumor Activity ◽

Protein Binding ◽

Binding Affinity ◽

Polypyridyl Complexes

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General Approach for Characterizing In Vitro Selected Peptides with Protein Binding Affinity

Analytical Chemistry ◽

10.1021/ac501614d ◽

2014 ◽

Vol 86 (15) ◽

pp. 7219-7223 ◽

Cited By ~ 3

Author(s):

Andrew C. Larsen ◽

Annabelle Gillig ◽

Pankti Shah ◽

Sujay P. Sau ◽

Kathryn E. Fenton ◽

...

Keyword(s):

Protein Binding ◽

Binding Affinity

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A combined metabolomic and phylogenetic study reveals putatively prebiotic effects of high molecular weight arabino-oligosaccharides when assessed by in vitro fermentation in bacterial communities derived from humans

Anaerobe ◽

10.1016/j.anaerobe.2014.05.007 ◽

2014 ◽

Vol 28 ◽

pp. 68-77 ◽

Cited By ~ 18

Author(s):

Karolina Sulek ◽

Louise Kristine Vigsnaes ◽

Line Rieck Schmidt ◽

Jesper Holck ◽

Henrik Lauritz Frandsen ◽

...

Keyword(s):

Molecular Weight ◽

High Molecular Weight ◽

Bacterial Communities ◽

Phylogenetic Study ◽

In Vitro Fermentation

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Degradability, in vitro fermentation parameters and kinetic degradation of diets with increasing levels of forage and chitosan

Translational Animal Science ◽

10.1093/tas/txab086 ◽

2021 ◽

Author(s):

Amanna Gonzaga Jacaúna ◽

Rafael Henrique de Tonissi e Buschinelli de Goes ◽

Leonardo de Oliveira Seno ◽

Luis Carlos Vinhas Ítavo ◽

Jefferson Rodrigues Gandra ◽

...

Keyword(s):

Degradation Kinetics ◽

Block Design ◽

Ammonia Concentration ◽

Gas Production ◽

Ruminal Fermentation ◽

In Vitro Fermentation ◽

Randomized Block Design ◽

Fermentation Parameters ◽

Potential Use

Abstract Chitosan is the second most important natural biopolymer in the world, extracted from crustaceans, shrimps, and crabs; and can modulate rumen fermentation. Our hypothesis is that the addition of chitosan alters the fermentation patterns of different diets for ruminants. This study aimed to evaluate the effects of different levels of chitosan and forage on in vitro dry degradation kinetics and fermentation in a gas production system. The chitosan levels (0, 1625, 3500 or 7500 mg/kg of DM) were arranged in a completely randomized block design, and for in vitro ruminal fermentation assay we used a split splot arrangement. Into the incubator, all chitosan levels were distributed in the four jars, and the forage levels varying on 100, 65, 50, 35 and 20 on DM basis. Chitosan and roughage levels interaction effect (P≤0.05) on IVDMD; IVOMD. IVDCP and IVDNDF. Chitosan negatively affected IVDMD in all roughage levels evaluated. The pH and ammonia concentration present effect only for roughage levels and incubation hours. The chitosan didn’t change (P=0.3631) the total short-chain fatty acid concentration (overall mean = 21.19 mmol/L) and the C2:C3 ratio (overall mean = 5.85). The IVDCP showed the same decreasing quadratic behavior (P<0.0001). The increasing chitosan addition increases (P<0.0001) the gas production and decreases the (P<0.0001) the lag time (parameter C) of diets with greater concentrate participation, characterizing greater efficiency in the degradability of the diet, confirming its potential use in diets for ruminants. Chitosan changes in vitro dry degradation kinetics and fermentation at the minimum dose of 1722 mg/kg DM for all diets. The roughage level influenced the in vitro nutrients degradability and cumulative gas production.

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PSIX-11 In vitro fermentation parameters of defatted hemp samples at different levels of irrigation

Journal of Animal Science ◽

10.1093/jas/skaa278.736 ◽

2020 ◽

Vol 98 (Supplement_4) ◽

pp. 422-423

Author(s):

Aghata Silva ◽

Aaron Norris ◽

Arturo Franco ◽

Felipe H De Moura ◽

Mozart Fonseca

Keyword(s):

Volatile Fatty Acids ◽

Gas Production ◽

Metabolizable Energy ◽

P Value ◽

In Vitro Digestibility ◽

In Vitro Fermentation ◽

Rumen Microbes ◽

In Vitro Gas Production ◽

Fermentation Parameters

Abstract The objective of this study was to determine the influence of defatted hemp under three irrigation regimes (0, 100, and 200 mm: DF0, DF1, and DF2 respectively) on in vitro fermentation parameters relative to alfalfa (Medicago sativa). Fermentation kinetics was accessed through in vitro gas production technique. Two ruminally cannulated Angus steers were used as inoculum donors in four incubation runs. For each incubation, four 160-mL serum bottles containing 200 mg of air-dried samples were incubated in 14 mL of buffering media and 4 mL of rumen inoculum. Each incubation spanned 48h with gas production measured at 0, 3, 6, 12, 24, and 48-h post-incubation. In vitro true digestibility of dry matter (IVTDMD) and organic matter (IVTOMD), total gas production (TGP), metabolizable energy (ME) and total volatile fatty acids (VFA) were determined. Hemp and alfalfa were compared via orthogonal contrast using the GLIMMIX procedure of SAS (version 9.4) with treatment as fixed effect and run as a random. Relative to alfalfa (Alf) hemp displayed increased TGP (P < 0.01; 31.1 vs. 27.47 mL) that remained following correction for DM and OM (P ≤ 0.05). Similarly, IVTDMD and IVTOMD were higher for hemp (P < 0.01; 77.7 vs. 70.2% and 81.7 vs. 73.9%). Hemp yielded slightly higher ME (P = 0.03) but equivalent total VFA production when compared to Alf (P = 0.62), even when corrected for DM and OM. Irrigation at 200 mm decreased TGP and fermentability of fat-extracted hemp (p-value). Results also indicate that irrigation at its highest level is detrimental to the availability of ME for rumen microbes, but not with the expense of the in vitro digestibility (IVTDMD and IVTOMD) nor in total VFA produced. In conclusion, defatted hemp samples appear to have greater digestibility and ME with equivalent VFA production relative to alfalfa.

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