scholarly journals Characterisation and In Vitro Evaluation of Fenugreek (Trigonella foenum-graecum) Seed Gum as a Potential Prebiotic in Growing Rabbit Nutrition

Animals ◽  
2020 ◽  
Vol 10 (6) ◽  
pp. 1041
Author(s):  
Jihed Zemzmi ◽  
Luis Ródenas ◽  
Enrique Blas ◽  
Taha Najar ◽  
Juan José Pascual
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
In Vivo Studies ◽  
Soluble Fibre ◽  
Trigonella Foenum Graecum ◽  
Linear Inclusion ◽  
Seed Gum

Some components of soluble fibre appear to have prebiotic effects that can contribute to improving digestive health in post-weaning rabbits. In this work, a fenugreek seed gum (FGS), extracted from Trigonella foenum-graecum seeds and rich in galactomannan, was characterised. Both the pure FSG and ten substrates obtained by the inclusion of 0, 5, 10, 15 and 20 g/kg of FSG in diets rich in soluble (SF) and insoluble (IF) fibre were evaluated in vitro to determine FSG prebiotic potential for rabbit diets. FSG was rich in total sugars (630 g/kg dry matter), consisting entirely of galactose and mannose in a 1:1 ratio, and a moderate protein content (223 g/kg dry matter). Pure FSG was affected very little by in vitro digestion, as only 145 g/kg of the FSG was dissolved during the enzymatic phase. However, the linear inclusion of FSG up to 20 g/kg in growing rabbit feeds has led to a reduction in the solubility of some nutrients during in vitro enzymatic phase, especially in SF diets. Pure FSG not digested during the enzymatic phase almost completely disappeared during the in vitro fermentation phase, 984 g/kg of this indigestible fraction. However, although linear inclusion of FSG up to 20 g/kg in SF diets increased the fermented fraction, no relevant changes in the fermentation profile were observed. In conclusion, FSG satisfies two essential conditions of the prebiotic effect, showing resistance to in vitro enzymatic digestion and being totally fermented in vitro by caecal bacteria, although in vivo studies will be necessary to determine its prebiotic potential.

Relationship between intake of silage and its chemical composition and in vitro digestibility

1972 ◽  
Vol 23 (1) ◽  
pp. 25 ◽  
Author(s):  
DC Brown ◽  
JC Radcliffe
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Ammonia Nitrogen ◽  
Matter Content ◽  
In Vitro Digestibility ◽  
Dry Matter Content ◽  
Regression Analyses ◽  
Lactic Acids

Twenty experimental silages were made from seven pasture species at different stages of maturity. In vivo dry matter, organic matter, and energy ad libitum intakes and digestibilities of the silages were determined with standardized pairs of Merino wethers. The following chemical characteristics of the silages were measured: nitrogen, ammonia nitrogen, total titratable acids, acetic, propionic, butyric, and lactic acids, total volatiles lost during oven drying, lactic acid as a percentage of the total organic acids, pH, acid pepsin dry matter disappearance, dry matter content, and in vitro digestibility and rate of digestion. When all 20 silages were considered, energy intakes on a body weight basis were significantly related to silage pH (r = 0.55) and rate of in vitro digestion (r = 0.58). When the five legume silages were removed from the analysis and only the 15 grass-dominant silages were considered, dry matter intakes were significantly related to acetic (r = –0.57) and propionic acid (r = –0.55) concentrations. Multiple regression analyses did not significantly increase the accuracy of predicting intake. The results suggested that silage intake was negatively related to the degree of fermentation that occurred during the ensiling process.

scholarly journals Physicochemical, Sensory, and Cooking Qualities of Pasta Enriched with Oat β-Glucans, Xanthan Gum, and Vital Gluten

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1412 ◽  
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Xanthan Gum ◽  
Dry Matter ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Water Solubility ◽  
In Vivo Studies ◽  
Sensory Qualities

The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properties, as well as the cooking and sensory qualities of durum wheat pasta. Additionally, to improve the cooking and sensory qualities of pasta, we added 5% of xanthan gum and vital gluten. The present study showed that the addition of β-glucans led to an increase of the water absorption index (WAI), water solubility index (WSI), and viscosity of products. At the same time, an increase in the content of fat, ash, and dietary fiber was observed. The addition of (1,3)(1,4)-β-D-glucans influenced the cooking quality of the pasta, extending the minimum cooking time and increasing the loss of dry matter. At the same time, the color of the product changed. In the case of cooked pasta, the addition of β-glucans decreased the brightness and increased the yellowness and redness. It was found that the products enriched with 10–15% of β-glucans, as well as 5% of xanthan gum and vital gluten would yield functional pasta that may offer health benefits beyond its nutritional value. Further, this could influence high cooking and sensory quality.

Prediction of in vivo dry matter, organic matter, and energy digestibilities of silage in in vitro digestion techniques

1971 ◽  
Vol 22 (5) ◽  
pp. 787 ◽  
Author(s):  
GD Brown ◽  
JC Radcliffe
Keyword(s):  
Organic Matter ◽  
Volatile Compounds ◽  
Dry Matter ◽  
In Vitro Digestion ◽  
Digestion Time ◽  
Dry Matter Digestibility ◽  
Highly Correlated ◽  
Ad Libitum Intake

Twenty experimental silages were made from seven pasture species at different stages of maturity. In vivo dry matter, organic matter, and energy digestibilities of the silages were determined at restricted and ad libitum intake levels on standardized pairs of Merino wethers. In vitro dry matter digestibility determinations were made on ground frozen silage and ground oven-dried silage with and without a correction for the loss of volatile compounds during drying. Corrected in vitro dry matter digestibilities of ground oven-dried silage for a 48 hr rumen liquor digestion time gave the most accurate prediction of in vivo dry matter (r = 0.88), organic matter (r = 0.86), and energy (r = 0.74) digestibilities for restricted intake levels. In vitro digestibilities of ground frozen silage more accurately predicted in vivo digestibilities than did in vitro digestibilities of ground oven-dried silage without the correction for volatile losses. In vivo dry matter and organic matter digestibilities were highly correlated (v = 0.97), but both were poorly correlated with in vivo energy digestibilities. In vitro digestion of ground oven-dried silage with a correction for the volatile compounds lost during drying is recommended as a suitable routine determination for predicting the in vivo digestibility of silage.

scholarly journals Molecular Docking and Admet Analyses of Photochemicals from Nigella sativa (blackseed), Trigonella foenum-graecum (Fenugreek) and Anona muricata (Soursop) on SARS-CoV-2 Target

2020 ◽  
Author(s):  
OLUWASEUN TAOFEEK
Keyword(s):  
Molecular Docking ◽  
Electrostatic Interactions ◽  
Nigella Sativa ◽  
Critical Role ◽  
In Vivo Studies ◽  
Viral Gene ◽  
Discovery Studio ◽  
Trigonella Foenum Graecum

The novel severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) responsible for the 2019 coronavirus disease (COVID-19) has caused a global health challenge. The SARS-COV-2 main protease, 3CLpro/Mpro plays a critical role in the viral gene expression and replication and has been a major target for inhibiting viral maturation and enhancing host innate immune responses against COVID-19. In this study, we screened a library of 38 phytochemicals from Nigella sativa (blackseed), Trigonella foenum-graecum (Fenugreek) and Anona muricata (Soursop) potent medicinal plants with reported antiviral properties - in a molecular docking protocol on 3CLpro using Autodock4.0 tool implanted in PyRx followed by docking validation and insilico absorption, distribution, metabolism, excretion, and toxicology (ADMET) evaluations. The docking results were visualized using Accelrys Discovery Studio and Pymol software. Among the 38 ligands screened, 19 showed significant interaction through non-covalent hydrogen bonding, hydrophobic, and electrostatic interactions with binding affinities from -5.3kcal/mol to -8.1kcal/mol indicating significant binding interactions at the active site binding pocket. Another important interaction observed in the study which mostly involve the transfer of charges was pi-interactions such as Pi-Pi interaction, Pi-Alkyl interaction, Pi-Sulfur interaction, Pi- Sigma, and Pi-Pi stacking. The docking results revealed that phytochemicals from T. foenum-graecum showed more 3CLpro inhibitory potential compared to those from N. sativa and A. muricata. Insilico ADMET evaluations for drug-like and lead-like characteristics however demonstrated that only 8 ligands - apigenin, kaempferol, luteolin, dithymoquinone, naringenine, nornuciferine, quercetin and nigellidine were actually drug-like; showed best activities against 3CLpro, and lack hepatotoxicity effects while none was lead-like. Insilico results of this study further suggested that drug repurposing candidates, remdesivir, indinavir,hydroxychloroquine, chloroquine and ritonavir,exhibited various interactions with 3CLpro. Hence, further in vitro and in vivo studies are proposed.

Effect of sainfoin on in vitro digestion of fresh alfalfa and bloat in steers

1999 ◽  
Vol 79 (2) ◽  
pp. 203-212 ◽  
Author(s):  
L. R. McMahon ◽  
W. Majak ◽  
T. A. McAllister ◽  
J. W. Hall ◽  
G. A. Jones ◽  
...  
Keyword(s):  
Polyethylene Glycol ◽  
Condensed Tannins ◽  
Dry Matter ◽  
In Vitro Digestion ◽  
Dry Matter Intake ◽  
Full Bloom ◽  
Onobrychis Viciifolia ◽  
Ad Libitum

The effects of sainfoin (Onobrychis viciifolia) on digestion of alfalfa (Medicago sativa) were investigated in vitro and in vivo. Fresh alfalfa and sainfoin were incubated in an artificial rumen (Rusitec) in ratios of 100:0, 75:25, 50:50, 25:75 and 0:100 (as-fed). Disappearances of dry matter and N from sainfoin were 77 and 65% of those from alfalfa, respectively. Protease and endoglucanase activities, NH3-N and methane production declined (P < 0.05) as sainfoin increased. Bacterial numbers and microbial outputs were unchanged (P > 0.05), but cells incorporated more 15NH3N as sainfoin in the diet increased. Chopped leaves (100:0, 95:5 and 90:10 alfalfa:sainfoin) were incubated for 48 h with diluted ruminal fluid containing 0 or 50 mg polyethylene glycol, which binds tannins. Gas and volatile fatty acid productions were similar (P > 0.05) across treatments, but including 10% sainfoin (without polyethylene glycol) reduced (P < 0.05) NH3 concentrations between 8 and 24 h. Sainfoin tannins reduced degradation of forage protein without affecting the digestibility of the nonprotein fraction. Alfalfa herbage was fed alone or with early- to full-bloom sainfoin herbage (at 10 or 20% of ad libitum alfalfa dry matter intake) or with sainfoin hay or pellets, to eight Jersey steers in crossover trials conducted over 4 yr. Including sainfoin in the diet reduced (P < 0.001) the incidence of bloat by 45 to 93% in 3 of 4 yr, irrespective of the form in which it was supplied. Co-feeding sainfoin can markedly reduce the incidence of bloat in ruminants consuming fresh alfalfa. Key words: Alfalfa, sainfoin, bloat, condensed tannins

scholarly journals Influence of different morphological parts of buckwheat (Fagopyrum esculentum) and its major secondary metabolite rutin on rumen fermentation in vitro

2012 ◽  
Vol 57 (No. 1) ◽  
pp. 10-18 ◽  
Author(s):  
F. Leiber ◽  
C. Kunz ◽  
M. Kreuzer
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Dietary Protein ◽  
Dry Matter ◽  
Volatile Fatty Acids ◽  
In Vivo Studies ◽  
Ruminal Fermentation ◽  
Beneficial Effects

It was hypothesized that buckwheat, especially its flowers, influences foregut fermentation in ruminant animals because it is rich in phenolic compounds. The entire fresh aerial buckwheat herb, or its parts (leaves, stems, flowers and grain), were incubated for 24 h together with pure ryegrass (1:1, dry matter basis) in an in vitro ruminal fermentation system (Hohenheim Gas Test). Additionally ryegrass, supplemented with 0, 0.5, 5, or 50 mg rutin trihydrate/g dry matter, was incubated. Contents of extractable phenols (g/kg dry matter) were the highest in buckwheat flowers (88), followed by leaves (63), and the lowest in ryegrass (8). The levels of production of total gas and volatile fatty acids demonstrated that the nutritional value of buckwheat was slightly lower than that of ryegrass. Compared to ryegrass alone, ruminal transformation of dietary protein-N <br />into ammonia was lower with 50 mg rutin, buckwheat flowers and buckwheat leaves. Thus, these treatments appeared to have partly protected dietary protein from ruminal degradation. Rutin, at the highest level, buckwheat flowers and the total aerial fraction of the buckwheat plant suppressed methane per unit of total gas by &gt; 10%, either at elevated (rutin) or reduced total gas volume. This indicates that the ways of the influence on the ruminal fermentation pattern differed between pure rutin and buckwheat. In vivo studies have to confirm these potentially beneficial effects of buckwheat if used as forage for ruminants and clarify the role of further phenolic compounds present in buckwheat. Abbreviations: DM = dry matter, HGT = Hohenheim Gas Test, NDF = neutral detergent fibre, TEP = total extractable phenols, VFA = volatile fatty acids

In vitro digestion of mixtures of grain and hay

1975 ◽  
Vol 15 (75) ◽  
pp. 471 ◽  
Author(s):  
J Clark
Keyword(s):  
Ammonium Sulphate ◽  
Crude Protein ◽  
Dry Matter ◽  
In Vitro Digestion ◽  
Two Stage ◽  
In Vitro Technique

The digestibilities of the dry matter (DDM) of 16 herbages and 22 mixtures of grain and hay of known in vivo digestibility were determined by a two-stage in vitro technique, with inocula obtained from sheep fed either hay or a diet of 70 per cent barley and 30 per cent hay; both diets contained 12 per cent crude protein. The in vitro digestions were conducted with or without the addition of ammonium sulphate. The correlations between in vivo and in vitro digestibilities were higher for the herbages and the mixtures with inoculum from sheep fed hay, than with that from sheep fed barley and hay. Adding ammonium sulphate to either inoculum lowered the in vivo-in vitro correlation for the mixtures containing grain but improved the correlation for the herbage samples. The variability between replicate in vitro determinations was not reduced by adding ammonium sulphate to the inoculum from sheep fed hay but was increased for the inoculum from sheep fed a mixture of barley and hay.

scholarly journals Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 474 ◽  
Author(s):  
Nour Doumani ◽  
Isabelle Severin ◽  
Laurence Dahbi ◽  
Elias Bou-Maroun ◽  
Maya Tueni ◽  
...  
Keyword(s):  
Cell Model ◽  
Hadamard Matrix ◽  
In Vitro Digestion ◽  
Lemon Juice ◽  
Iron Bioavailability ◽  
In Vivo Studies ◽  
Significant Difference ◽  
Promising Source

Hummus, an iron-containing plant-based dish mainly made from chickpea purée, tahini, lemon juice and garlic, could be a valuable source of iron when bioavailable. Since the processing and formulation of food influence iron bioavailability, the present study investigated for the first time, their effects on hummus. Firstly, iron bioaccessibility was assessed on eight samples (prepared according to the screening Hadamard matrix) by in vitro digestion preceding iron dialysis. Then, iron bioavailability of four selected samples was estimated by the in vitro digestion/Caco-2 cell model. Total and dialyzable iron were determined by the atomic absorption spectrometry and ferritin formation was determined using an ELISA kit. Only autoclaving, among other processes, had a significant effect on iron bioaccessibility (+9.5, p < 0.05). Lemon juice had the highest positive effect (+15.9, p < 0.05). Consequently, the effect of its acidic components were investigated based on a full factorial 23 experimental design; no significant difference was detected. Garlic’s effect was not significant, but tahini’s effect was negative (−8.9, p < 0.05). Despite the latter, hummus had a higher iron bioavailability than only cooked chickpeas (30.4 and 7.23 ng ferritin/mg protein, respectively). In conclusion, hummus may be a promising source of iron; further in vivo studies are needed for confirmation.

The in vitro digestion of roughage dry matter

1959 ◽  
Vol 53 (2) ◽  
pp. 192-197 ◽  
Author(s):  
D. M. Walker
Keyword(s):  
Dry Matter ◽  
In Vitro Digestion ◽  
Dry Matter Digestibility ◽  
Oat Straw

1. An in vitro apparatus is described for measuring the percentage dry-matter digestibility of roughages.2. Samples of hay, dried herbage, oat hay and oat straw were tested in vitro and the values obtained compared with in vivo results obtained with sheep.

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