Effect of changes in lipid classes during wilting and ensiling of red clover using two silage additives onin vitroruminal biohydrogenation

2016 ◽  
Vol 154 (3) ◽  
pp. 553-566 ◽  
Author(s):  
F. GADEYNE ◽  
K. DE RUYCK ◽  
G. VAN RANST ◽  
N. DE NEVE ◽  
B. VLAEMINCK ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Microbial Activity ◽  
Trifolium Pratense ◽  
Neutral Lipids ◽  
Red Clover ◽  
Control Distribution ◽  
Microbial Lipases ◽  
Sufficient Variation

SUMMARYAlthough forage lipid is generally rich in polyunsaturated fatty acids (PUFA), recovery of these fatty acids (FA) in milk and meat of ruminant origin is generally low, due to microbial biohydrogenation (BH) taking place in the rumen. Since lipolysis is a prerequisite for BH, the latter process is expected to be enhanced when (conserved) forages contain lower levels of esterified FA (particularly polar lipids; PL). However, this was not observed in former studies with red clover (Trifolium pratenseL.). Furthermore, red clover inclusion in the herbivore's diet was associated with decreased rumen BH as compared with other forages. Differences in plant lipase activity during wilting and ensiling has been attributed to changes in disappearance from the PL fraction, but a potential role of microbial lipasesin silohas not yet been elucidated. Therefore, the aims of the present study were to assess whether BH of red clover FA is linked with PL levels of the (conserved) starting material and to clarify the possible role ofin silomicrobial activity on PL disappearance. In order to obtain sufficient variation in forage PL and microbial activity, laboratory-scale silages were made by wilting and ensiling damaged or undamaged red clover using molasses or formic acid as ensiling additive, while perennial ryegrass (Lolium perenneL.) was used as a control. Distribution of lipids within three lipid fractions (PL, free FA and neutral lipids) in forages was determined and BH calculated after 24 hin vitrorumen incubation. Results indicated microbial lipases in silages did not enhance FA disappearance from the PL fraction. A gradual decrease of FA in the PL fraction upon conservation was found, both in red clover and ryegrass, irrespective of the degree of damage. In red clover PL losses started from the wilting phase, while substantial PL disappearance from ryegrass only started upon ensiling. Proportions of PUFA remaining in the PL fraction after wilting and ensiling of red clover were positively correlated with PUFA BH, while this effect was not observed for ryegrass. Red clover PUFA seemed to be partially protected against ruminal BH, while disappearance of FA from the PL fraction did not seem to be hampered. Results indicated the encapsulation mechanism as a consequence of protein-bound phenol formation induced by polyphenol oxidase is still the most probable hypothesis to explain red clover's increased flow of PUFA across the rumen.

scholarly journals The Role of Amino Acids for the In Vitro Culture of Some Species of Forage Legumes I. Trifolium pratense L

2013 ◽  
Vol 70 (1) ◽  
pp. 87-92
Author(s):  
Gabriela Maria VICAȘ ◽  
Mircea SAVATTI
Keyword(s):  
Amino Acids ◽  
In Vitro Culture ◽  
Culture Medium ◽  
Trifolium Pratense ◽  
Basal Medium ◽  
Red Clover ◽  
Forage Legumes ◽  
Trifolium Pratense L

Establishing the effect of the amino acids as additional additives to the culture medium is and will be in the future one of our concerns of interest for the in vitro culture of some plants. The present study examines the effect of the glicocol added to the LS basal medium over the embryos of the Trifolium pratense L specie cultivated in vitro. There were followed: the percentage of plant regeneration of the red clover, its multiplication capacity and the formation of the root system, and also the evolution of the callus obtained on mediums with 2,4D, BA and amino acid.

The role of medicarpin and maackiain in the response of red clover leaves to Helminthosporium carbonum, Stemphylium botryosum, and S. sarcinaeforme

1976 ◽  
Vol 54 (23) ◽  
pp. 2609-2619 ◽  
Author(s):  
Lorne J. Duczek ◽  
Verna J. Higgins
Keyword(s):  
Trifolium Pratense ◽  
Leaf Tissue ◽  
Red Clover ◽  
Stemphylium Botryosum ◽  
Inhibitory Compounds ◽  
Trifolium Pratense L ◽  
The Difference

Helminthosporium carbonum, a corn pathogen, and Stemphylium botryosum, an alfalfa pathogen, are both nonpathogenic on red clover (Trifolium pratense L.), while S. sarcinaeforme is a foliar pathogen on red clover. In clover leaves challenged with H. carbonum, medicarpin and maackiain were the only inhibitory compounds found in diffusates or in leaf tissue in a concentration sufficient to account for the inhibition of this fungus. Helminthosporium carbonum was inhibited by and could not degrade medicaipin and (or) maackiain in vitro. Both S. botryosum and S. sarcinaeforme were only slightly inhibited by these compounds in mycelial growth bioassays, and both fungi degraded medicarpin and (or) maackiain in vitro and some evidence was obtained that degradation occurred in vivo. In contrast with the relatively high amounts of medicarpin and maackiain that accumulated in leaves challenged with H. carbonum, relatively low amounts accumulated in leaves challenged with either S. botryosum or S. sarcinaeforme. The evidence suggests that the resistance of clover to H. carbonum can be accounted for by these phytoalexins; however, differences in relation to accumulation of, inhibition by, and breakdown of medicarpin and (or) maackiain were not enough to explain the difference in pathogenicity of S. botryosum and S. sarcinaeforme on red clover.

Characteristics of clover primary leaf necrosis virus, a new spherical isolate from Trifolium pratense

1977 ◽  
Vol 55 (15) ◽  
pp. 2122-2136 ◽  
Author(s):  
H. W. J. Ragetli ◽  
M. Elder
Keyword(s):  
Trifolium Pratense ◽  
Red Clover ◽  
Average Diameter ◽  
Primary Leaf ◽  
Antigenic Determinants ◽  
Necrosis Virus ◽  
Virus Propagation ◽  
Crimson Clover ◽  
Leaf Necrosis

An unknown virus was isolated from a young red clover plant (Trifolium pratense) with a bright yellow leaf mottle and subsequently was isolated from five other field clover plants with milder symptoms growing in three locations. In the laboratory, red clover became systemically infected by the virus only when the plants were kept between 10 and 16 °C after inoculation, and symptoms were mild. Crimson clover (T. incarnatum) was readily invaded at room temperature, and survivors of the initial shock reaction were severely mottled. White clover (T. repens) and Alsike clover (T. hybridum) did not become systemically infected under either temperature regime. The symptom common to all four species, necrotic spots in the inoculated primary leaves, suggested the name clover primary leaf necrosis virus. Among the nine leguminous and six non-leguminous host species, bean (Phaseolus vulgaris) was best suited for virus propagation, and cucumber (Cucumis sativus) was best suited for quantitative assay and detection.The virus was characterized by a single sedimenting species of spherical nucleoprotein particles with a sedimentation value, S20.w, of 136–137, an average diameter of 36 nm, and a specific extinction, E260 nm1%, 1 cm, of 58.15. The nucleic acid was of the ribose type and constituted 21% of the weight of the virion. Activity was lost from crude juice at 65 °C and from purified suspensions at 85 °C, with about 10% activity persisting between 60–70 °C. Two electrophoretic components were isolated from purified preparations. They induced identical symptoms in three hosts, but one replicated both components in bean and had more antigenic determinants than the other, which replicated itself only. The virus was weakly antigenic inducing an antiserum with titer of 128. Some of its in vitro properties were similar to those of carnation ringspot virus, but the two viruses were serologically unrelated. Nor was this virus serologically related to any of 15 other spherical viruses tested.

scholarly journals The Role of Micronutrients in Support of the Immune Response against Viral Infections

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3198 ◽  
Author(s):  
Francesco Pecora ◽  
Federica Persico ◽  
Alberto Argentiero ◽  
Cosimo Neglia ◽  
Susanna Esposito
Keyword(s):  
Fatty Acids ◽  
Immune Response ◽  
Immune System ◽  
Viral Infections ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Optimal Function ◽  
The Impact

Viral infections are a leading cause of morbidity and mortality worldwide, and the importance of public health practices including handwashing and vaccinations in reducing their spread is well established. Furthermore, it is well known that proper nutrition can help support optimal immune function, reducing the impact of infections. Several vitamins and trace elements play an important role in supporting the cells of the immune system, thus increasing the resistance to infections. Other nutrients, such as omega-3 fatty acids, help sustain optimal function of the immune system. The main aim of this manuscript is to discuss of the potential role of micronutrients supplementation in supporting immunity, particularly against respiratory virus infections. Literature analysis showed that in vitro and observational studies, and clinical trials, highlight the important role of vitamins A, C, and D, omega-3 fatty acids, and zinc in modulating the immune response. Supplementation with vitamins, omega 3 fatty acids and zinc appears to be a safe and low-cost way to support optimal function of the immune system, with the potential to reduce the risk and consequences of infection, including viral respiratory infections. Supplementation should be in addition to a healthy diet and fall within recommended upper safety limits set by scientific expert bodies. Therefore, implementing an optimal nutrition, with micronutrients and omega-3 fatty acids supplementation, might be a cost-effective, underestimated strategy to help reduce the burden of infectious diseases worldwide, including coronavirus disease 2019 (COVID-19).

scholarly journals Anti-Inflammatory and Antioxidant Effects of Anthocyanins of Trifolium pratense (Red Clover) in Lipopolysaccharide-Stimulated RAW-267.4 Macrophages

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1089 ◽  
Author(s):  
Sang Gil Lee ◽  
Cindi R. Brownmiller ◽  
Sun-Ok Lee ◽  
Hye Won Kang
Keyword(s):  
Trifolium Pratense ◽  
Nuclear Translocation ◽  
Red Clover ◽  
Related Factor ◽  
Nuclear Factor ◽  
Expression Of Genes ◽  
Nadph Oxidase 1 ◽  
Anti Inflammatory ◽  
Antioxidant Effects

Red clover (Trifolium pratense) possesses various dietary compounds that improve human health. However, the functions of anthocyanins in red clover remain unclear. Here we examined anti-inflammatory and antioxidant effects of red clover extract (RC) and red clover anthocyanins fraction (RCA) using lipopolysaccharide (LPS)-treated RAW 264.7 macrophages and identified dietary compounds. RC and RCA suppressed LPS-induced expression of genes such as tumor necrosis factor (TNF)α, interleukin (IL)1β, inducible nitric oxide synthase (iNOS), monocyte chemoattractant protein (MCP)1, and cyclooxygenase (COX)2. LPS-stimulated intracellular reactive oxygen species (ROS) production also was prevented by both RC and RCA. NADPH oxidase 1 (NOX1) gene and phosphorylation of p47phox of NOX1 that were increased by LPS were inhibited in the cells treated with RCA. LPS-stimulated nuclear factor erythroid 2-related factor 2 (NRF2) gene expression and nuclear translocation of nuclear factor kappa B (NF-kB) subunit p65 were suppressed together with reduced iNOS and COX2 proteins by RCA. Additionally, 27 polyphenols and 7 anthocyanins from RC were identified and quantified. In conclusion, RC, especially RCA, exerted anti-inflammatory and anti-oxidative activities in vitro by regulating NF-κB and NRF2 signaling pathways, suggesting that anthocyanins in red clover are the potential candidates to reduce inflammation and oxidative stress.

In vitro and in vivo inhibition of renin by fatty acids.

1978 ◽  
Vol 234 (6) ◽  
pp. E593 ◽  
Author(s):  
T A Kotchen ◽  
W J Welch ◽  
R T Talwalkar
Keyword(s):  
Blood Pressure ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Angiotensin Ii ◽  
Neutral Lipids ◽  
Pressor Response ◽  
Arterial Blood ◽  
Arachidonic Acids

Circulating neutral lipids inhibit the in vitro renin reaction. To identify the inhibitor(s), free fatty acids were added to human renin and homologous substrate. Capric, lauric, palmitoleic, linoleic, and arachidonic acids each inhibited the rate of angiotensin I production in vitro (P less than 0.01). Inhibition by polysaturated fatty acids (linoleic and arachidonic) was less (P less than 0.01) after catalytic hydrogenation of the double bonds. To evaluate an in vivo effect of renin inhibition intra-arterial blood pressure responses to infusions of renin and angiotensin II (5.0 microgram) were measured in anephric rats (n = 6) before and after infusion of linoleic acid (10 mg iv). Mean increase of blood pressure to angiotensin II before (75 mmHg +/- 9) and after (90 +/- 12) linoleic acid did not differ (P greater than 0.05). However, the pressor response to renin after linoleic acid (18 +/- 3) was less (P less than 0.00)) than that before (102 +/- 13). In summary, several fatty acids inhibit the in vitro renin reaction, and in part inhibition is dependent on unsaturation. Linoleic acid also inhibits the in vivo pressor response to renin. These results suggest that fatty acids may modify the measurement of plasma renin activity and may also affect angiotensin production in vivo.

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