scholarly journals Improving Nutritional Quality of Cocoa Pod (Theobroma cacao) through Chemical and Biological Treatments for Ruminant Feeding: In vitro and In vivo Evaluation

2015 ◽  
Vol 28 (3) ◽  
pp. 343-350 ◽  
Author(s):  
Erika B. Laconi ◽  
Anuraga Jayanegara
Keyword(s):  
Theobroma Cacao ◽  
Nutritional Quality ◽  
In Vivo Evaluation ◽  
Biological Treatments

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 In vitro and in vivo evaluation of protein quality of enzymatic treated feather meals

SpringerPlus ◽  
2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Warintorn Eaksuree ◽  
Akkharadet Prachayakitti ◽  
Tewa Upathanpreecha ◽  
Rutjawate Taharnklaew ◽  
Sunee Nitisinprasert ◽  
...  
Keyword(s):  
Protein Quality ◽  
In Vivo Evaluation

In Vitro and in Vivo Evaluation of an Innocuous Drug Cocktail To Improve the Quality of Folic Acid Targeted Nuclear Imaging in Preclinical Research

2013 ◽  
Vol 10 (3) ◽  
pp. 967-974 ◽  
Author(s):  
Cristina Müller ◽  
Josefine Reber ◽  
Claudia Schlup ◽  
Christopher P. Leamon ◽  
Roger Schibli
Keyword(s):  
Folic Acid ◽  
Nuclear Imaging ◽  
Drug Cocktail ◽  
Preclinical Research ◽  
In Vivo Evaluation

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.

In vitro and in vivo evaluation of two potential probiotic lactobacilli isolated from cocoa fermentation (Theobroma cacao L.)

2018 ◽  
Vol 47 ◽  
pp. 184-191 ◽  
Author(s):  
J.S. Oliveira ◽  
K. Costa ◽  
L.B. Acurcio ◽  
S.H.C. Sandes ◽  
G.D. Cassali ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
In Vivo Evaluation ◽  
Probiotic Lactobacilli ◽  
Theobroma Cacao L ◽  
Cocoa Fermentation

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.

In vitro and in vivo evaluation of the anti-inflammatory effects of Arzanol from Helichrysum italicum

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
J Bauer ◽  
F Dehm ◽  
A Koeberle ◽  
F Pollastro ◽  
G Appendino ◽  
...  
Keyword(s):  
In Vivo Evaluation ◽  
Anti Inflammatory
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