scholarly journals Use of Tannin-Containing Plants as Antimicrobials Influencing the Animal Health

2022 ◽  
Vol 45 (2) ◽  
pp. 33-40
Author(s):  
Mohammed M Dakheel ◽  
Afnan A Al-Mnaser ◽  
Jessica Quijada ◽  
Martin J Woodward ◽  
Caroline Rymer
Keyword(s):  
Nutritional Quality ◽  
Condensed Tannins ◽  
Animal Health ◽  
Degree Of Polymerization ◽  
Gram Negative Bacteria ◽  
Animal Feeding ◽  
The Subject

The antimicrobial effects of diverse tannin-containing plants, particularly condensed tannins (CTs) produced from various plants, are the subject of this study. CT components can be determined using CT-specific procedures such the HCl-Butanol Acetone assay, Thiolysis reaction, and HPLC/MS analysis. These methods indicate CT contents, including mean degree of polymerization, the procyanidins and prodelphinidins ratio (PC/PD%), the isomers of trans- and cis-, and CT concentration. Tannin-containing plants possess antibacterial action, which can be attributed to their protein linkage technique, and tannin-type variations, particularly CTs extract and their PC/PD%. The effects of CT components on the development of Gram-positive and Gram-negative bacteria have been documented for their relative PC/PD%; this is regarded to be a key predictor of tannin characteristics in terms of antimicrobials. In conclusion, tannins, more specific CT compositions, have significant impacts on in vivo trials of animal productions and utilization of metabolites and fermentation in vitro experiments. These findings need further investigations to fully understand how CT-types act on animal feeding in terms of enhanced nutritional quality of animal diets, which may have implications for human and animal health.

scholarly journals An Overview of Structural Aspects and Health Beneficial Effects of Antioxidant Oligosaccharides

2020 ◽  
Vol 26 (16) ◽  
pp. 1759-1777 ◽  
Author(s):  
Tatiane F. Vieira ◽  
Rúbia C. G. Corrêa ◽  
Rosely A. Peralta ◽  
Regina F. Peralta-Muniz-Moreira ◽  
Adelar Bracht ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Animal Health ◽  
Monosaccharide Composition ◽  
Degree Of Polymerization ◽  
Chemical Diversity ◽  
In Vivo Studies

Background: Non-digestible oligosaccharides are versatile sources of chemical diversity, well known for their prebiotic actions, found naturally in plants or produced by chemical or enzymatic synthesis or by hydrolysis of polysaccharides. Compared to polyphenols or even polysaccharides, the antioxidant potential of oligosaccharides is still unexplored. The aim of the present work was to provide an up-to-date, broad and critical contribution on the topic of antioxidant oligosaccharides. Methods: The search was performed by crossing the words oligosaccharides and antioxidant. Whenever possible, attempts at establishing correlations between chemical structure and antioxidant activity were undertaken. Results: The most representative in vitro and in vivo studies were compiled in two tables. Chitooligosaccharides and xylooligosaccharides and their derivatives were the most studied up to now. The antioxidant activities of oligosaccharides depend on the degree of polymerization and the method used for depolymerization. Other factors influencing the antioxidant strength are solubility, monosaccharide composition, the type of glycosidic linkages of the side chains, molecular weight, reducing sugar content, the presence of phenolic groups such as ferulic acid, and the presence of uronic acid, among others. Modification of the antioxidant capacity of oligosaccharides has been achieved by adding diverse organic groups to their structures, thus increasing also the spectrum of potentially useful molecules. Conclusion: A great amount of high-quality evidence has been accumulating during the last decade in support of a meaningful antioxidant activity of oligosaccharides and derivatives. Ingestion of antioxidant oligosaccharides can be visualized as beneficial to human and animal health.

Survival of lactococci during passage through mouse digestive tract

2003 ◽  
Vol 49 (11) ◽  
pp. 707-711 ◽  
Author(s):  
Hiromi Kimoto ◽  
Masaru Nomura ◽  
Miho Kobayashi ◽  
Koko Mizumachi ◽  
Takashi Okamoto
Keyword(s):  
Survival Rate ◽  
Lactococcus Lactis ◽  
Animal Health ◽  
In Vitro Test ◽  
Lactococcus Lactis Subsp ◽  
Mouse Intestine ◽  
Vitro Test ◽  
The Subject

One of the important properties of probiotics is the ability to survive in the intestine. There have been few studies on the probiotic property of lactococci, since they are formally not considered to be natural inhabitants of the intestine. To evaluate lactococci as probiotic bacteria, we investigated their ability to survive during gastric transit by in vitro and in vivo tests. When exposed to an in vitro simulated gastrointestinal environment, such as low pH and bile, only Lactococcus lactis subsp. lactis bv. diacetylactis N7 showed a moderate survival rate among the four strains tested. The tested strains were orally administered to mice, and intestinal passage of the ingested strains was monitored by two methods: antibiotics and PCR. Viable cells of strain N7 were recovered from feces within 24–48 h after administration but not at 72 h. Lactococcus lactis subsp. cremoris ATCC 19257, which had a poor survival rate in vitro test, was also detected at 12 h but not at 24 h. These results indicate that lactococci can reach the mouse intestine alive, but not colonize it. If administered daily, viable strain N7 may exist continuously in the intestine. The effect of strain N7 on intestinal microbial balance and on animal health will be the subject of a further study.Key words: Lactococcus, survival, gastrointestinal tract, probiotics.

scholarly journals Condensed Tannins in White Clover (Trifolium repens) Foliar Tissues Expressing the Transcription Factor TaMYB14-1 Bind to Forage Protein and Reduce Ammonia and Methane Emissions in vitro

2022 ◽  
Vol 12 ◽  
Author(s):  
Marissa B. Roldan ◽  
Greig Cousins ◽  
Stefan Muetzel ◽  
Wayne E. Zeller ◽  
Karl Fraser ◽  
...  
Keyword(s):  
Nitrous Oxide ◽  
Transcription Factor ◽  
White Clover ◽  
Trifolium Repens ◽  
Condensed Tannins ◽  
Animal Health ◽  
Methane Emissions ◽  
Nitrous Oxide Emissions

Grazing ruminants contribute to global climate change through enteric methane and nitrous oxide emissions. However, animal consumption of the plant polyphenolics, proanthocyanidins, or condensed tannins (CTs) can decrease both methane emissions and urine nitrogen levels, leading to reduced nitrous oxide emissions, and concomitantly increase animal health and production. CTs are largely absent in the foliage of important temperate pasture legumes, such as white clover (Trifolium repens), but found in flowers and seed coats. Attempts at enhancing levels of CT expression in white clover leaves by mutagenesis and breeding have not been successful. However, the transformation of white clover with the TaMYB14-1 transcription factor from Trifolium arvense has resulted in the production of CTs in leaves up to 1.2% of dry matter (DM). In this study, two generations of breeding elevated foliar CTs to >2% of DM. The CTs consisted predominantly of prodelphinidins (PD, 75–93%) and procyanidins (PC, 17–25%) and had a mean degree of polymerization (mDP) of approximately 10 flavan-3-ol subunits. In vitro studies showed that foliar CTs were bound to bovine serum albumin and white clover proteins at pH 6.5 and were released at pH 2.-2.5. Using rumen in vitro assays, white clover leaves containing soluble CTs of 1.6–2.4% of DM significantly reduced methane production by 19% (p ≤0.01) and ammonia production by 60% (p ≤ 0.01) relative to non-transformed wild type (WT) controls after 6 h of incubation. These results provide valuable information for further studies using CT expressing white clover leaves for bloat prevention and reduced greenhouse gas emissions in vivo.

scholarly journals Effect of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of a sorghum (Sorghum bicolor (L.) Moench) food, ugali

1988 ◽  
Vol 59 (1) ◽  
pp. 31-47 ◽  
Author(s):  
K. E. Bach Knudsen ◽  
L. Munck ◽  
B. O. Eggum
Keyword(s):  
Amino Acid ◽  
Sorghum Bicolor ◽  
Nutritional Quality ◽  
Amino Acid Content ◽  
Carbohydrate Composition ◽  
Dietary Polyphenols ◽  
Endosperm Protein

1. The present work was undertaken to study the effects of cooking, pH and polyphenol level on carbohydrate composition and nutritional quality of sorghum (Sorghum bicolor (L.) Moench). Three different sorghum varieties; Dabar, Feterita and Argentine containing zero, intermediate to low and high levels of polyphenols respectively were used in the study. From these varieties uncooked, uncooked acidified, cooked, and cooked acidified diets were prepared. Diets were characterized with regard to resistant starch (RS), dietary fibre (DF), acid-detergent fibre (ADF) and amino acid content. Raw materials were further analysed for content and composition of non-starch polysaccharides and Klason lignin. The nutritional properties were studied in balance trials with rats. True protein digestibility (TD), biological value (BV), net protein utilization, digestible amino acids, digestible energy (DE) and digestible DF were used as criteria in the nutritional study.2. Cooking at neutral and acid pH resulted in significantly higher assayed values for DF. Increase in DF could be accounted for by formation of RS. Approximately 50% of RS was recovered in the faeces.3. In vitro values for protein associated with ADF and in vivo balance values using rats suggest that an endosperm protein fraction, kafirins, was made unavailable during cooking. This resulted in reduced TD and increased BV. It is assumed that unavailable kafirins serve as a nitrogen source for microflora in the hind-gut.4. Dietary polyphenols changed the excretory route for N from urine to faeces. This resulted in lower TD and higher BV in Argentine (high in polyphenols) than in Dabar and Feterita (low in polyphenols), although dietary lysine (first limiting amino acid) was the same in the three varieties.5. Variation in DE of the diets was attributed to DF, RS and the amount of faecal protein, which in turn were influenced by undigested kafirins and polyphenols.

scholarly journals Evaluation of Two "in vitro" Digestibility Tests with the "in vivo" Test of Alfalfa (Medicago sativa) in Guinea Pig (Cavia porcellus) Feeding

2018 ◽  
Vol 14 (6) ◽  
pp. 399 ◽  
Author(s):  
López S. ◽  
Guevara H. ◽  
Duchi N. ◽  
Moreno G.
Keyword(s):  
Guinea Pig ◽  
Nutritional Quality ◽  
Statistical Difference ◽  
In Vitro Digestibility ◽  
In Vivo Test ◽  
A Value ◽  
Commercial Enzymes

The purpose of the present study was to compare two types of "in vitro" digestibility assays by using commercial enzymes and guinea pig cecalliquor with the in vivo assay, to identify the assay that most resembles the in vivo response. The alfalfa was used in two cutting times of 30 and 45 days. The "in vivo" digestibility of alfalfa was analyzed, obtaining that after 30 days of cutting the digestibility was 53.64% and at 45 days it was 47.72%, while for the digestibility "in vitro", the DaisyII®-Ankom Technology with cecal liquor and commercial pepsin; for the cecal liquor a value of 55.46% and 49.90% was obtained, for the alfalfa in the two cutting times, while the digestibility with enzymes was 71.01% and 66.34% respectively. It was determined that the method with more relation to the in vivo test corresponds to the trial with cecal liquor, because it presents a lower statistical difference (p <0.05) for both cut-off times. At the same time, it is identified that the protein is the nutrient that has a higher digestibility coefficient, becoming an indicator of the nutritional quality of the food.

Animal Models and Alternatives in the Quality Control of Vaccines: Are In Vitro Methods or In Vivo Methods the Scientific Equivalent of the Emperor's New Clothes?

1995 ◽  
Vol 23 (1) ◽  
pp. 61-73
Author(s):  
Coenraad Hendriksen ◽  
Johan van der Gun
Keyword(s):  
Quality Control ◽  
Test Methods ◽  
In Vitro Test ◽  
Large Numbers ◽  
Alternative Approach ◽  
Inactivated Vaccines ◽  
Vitro Test

In the quality control of vaccine batches, the potency testing of inactivated vaccines is one of the areas requiring very large numbers of animals, which usually suffer significant distress as a result of the experimental procedures employed. This article deals with the potency testing of diphtheria and tetanus toxoids, two vaccines which are used extensively throughout the world. The relevance of the potency test prescribed by the European Pharmacopoeia monographs is questioned. The validity of the potency test as a model for the human response, the ability of the test to be standardised, and the relevance of the test in relation to the quality of the product are discussed. It is concluded that the potency test has only limited predictive value for the antitoxin responses to be expected in recipients of these toxoids. An alternative approach for estimating the potency of toxoid batches is discussed, in which a distinction is made between estimation of the immunogenic potency of the first few batches obtained from a seed lot and monitoring the consistency of the quality of subsequent batches. The use of animals is limited to the first few batches. Monitoring the consistency of the quality of subsequent batches is based on in vitro test methods. Factors which hamper the introduction and acceptance of the alternative approach are considered. Finally, proposals are made for replacement, reduction and/or refinement (the Three Rs) in the use of animals in the routine potency testing of toxoids.

scholarly journals Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 335
Author(s):  
Silvia Tampucci ◽  
Antonella Castagna ◽  
Daniela Monti ◽  
Clementina Manera ◽  
Giuseppe Saccomanni ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Storage Period ◽  
Food Matrix ◽  
Fruit Peel ◽  
Fresh Food ◽  
In Vitro Permeation ◽  
Active Transfer

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit.

scholarly journals In vitro characteristics and in vivo platelet quality of whole blood treated with riboflavin and UVA / UVB light and stored for 24 hours at room temperature

Transfusion ◽  
2021 ◽  
Vol 61 (S1) ◽  
Author(s):  
Turid Helen Felli Lunde ◽  
Lindsay Hartson ◽  
Shawn Lawrence Bailey ◽  
Tor Audun Hervig
Keyword(s):  
Whole Blood ◽  
Room Temperature
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