Response and sensitivity of lipid related molecular structure to wet and dry heating in canola tissue

Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation

Simple Summary

Canola meal, a by-product of oil production from canola seed, is a source of protein commonly incorporated into dairy and feedlot rations. Processing conditions and pressure treatments can alter the quality of protein in canola meal. In this study, the impact of expeller dry heat and moist heat pressure duration time on general nutritional properties, in vitro protein degradability, Maillard reaction product formation, and molecular and microscopic structural characteristics of canola meal were investigated. Increased dry heat temperature rapidly increased digestible protein and non-protein nitrogen content, and constricted amide II secondary structure. Increased moist heat pressure treatment duration promoted browning, and the conversion of protein to more intermediately and slowly degradable forms. Dry heat and moist heat pressure affected meal protein solubility and protein and lipid-related functional groups. Moist heat pressure fragmented canola meal into enzyme-resistant aggregates with crevices containing oil bodies. Induced changes may impact the supply of protein and amino acids and subsequently the yield and composition (protein and lipid) of milk produced by dairy cows. These findings benefit producers of canola meal by further describing the effects of processing and treatment conditions on protein characteristics, particularly those which affect the production potential of ruminants fed canola meal as a source of protein.

Abstract

To improve the protein nutritional quality of canola (Brassica napus L.) meal, further investigation of the effects of processing conditions and post-production treatments is desirable. The impact of barrel dry heat temperature (20 °C (cold press) and 100 °C (expeller)) and moist heat pressure (MHP) duration time on general nutritional properties, Maillard reaction product (MRP) formation, in vitro protein degradability, and molecular and microscopic structural characteristics of canola meals were investigated. Increased MHP duration reduced (p < 0.05) dry matter, soluble protein, rapidly degradable protein, yellowness (early MRP), whiteness (late MRPs), absorbance at 294 nm (intermediate MRPs), and amide I; and increased (p < 0.05) non-protein N, neutral detergent fibre, neutral detergent insoluble crude protein (CP), intermediately and slowly degradable protein, in vitro effective CP degradability, redness, degree of colour change, and browning. Increased dry heat temperature reduced (p < 0.01) CP and rapidly degradable protein, constricted amide II, reduced (p < 0.05) protein solubility in 0.5% KOH and increased (p < 0.05) acid-detergent fibre and intermediate MRPs. Browning index and redness exhibited potential as rapid indicators of effective CP degradability and soluble protein, respectively. Dry heat and MHP altered (p < 0.05) lipid-related functional groups. Dry heat affected napin solubility, and MHP altered cruciferin and napin solubility. Application of MHP induced the formation of proteolysis-resistant protein aggregates with crevices containing oil bodies. Induced changes may impact the supply of proteins and amino acids and subsequently the yield and composition (protein and lipid) of milk produced by dairy cows.

Carbohydrate and lipid spectroscopic molecular structures of different alfalfa hay and their relationship with nutrient availability in ruminants

OBJECTIVE

This study was conducted to determine molecular structures related to carbohydrates and lipid in alfalfa hay cut at early bud, late bud and early flower and in the afternoon and next morning using Fourier transform infrared spectroscopy (FT/IR) and to determine their relationship with alfalfa hay nutrient profile and availability in ruminants.

METHODS

Chemical composition analysis, carbohydrate fractionation, in situ ruminal degradability, and DVE/OEB model were used to measure nutrient profile and availability of alfalfa hay. Univariate analysis, hierarchical cluster analysis (CLA) and principal components analysis (PCA) were conducted to identify FT/IR spectra differences.

RESULTS

The FT/IR non-structural carbohydrate (NSCHO) to total carbohydrates and NSCHO to structural carbohydrate ratios decreased (p<0.05), while lignin to NSCHO and lipid CH3 symmetric to CH2 symmetric ratios increased with advancing maturity (p<0.05). The FT/IR spectra related to structural carbohydrates, lignin and lipids were distinguished for alfalfa hay at three maturities by PCA and CLA, while FT/IR molecular structures related to carbohydrates and lipids were similar between alfalfa hay cut in the morning and afternoon when analyzed by PCA and CLA analysis. Positive correlations were found for FT/IR NSCHO to total carbohydrate and NSCHO to structural carbohydrate ratios with non-fiber carbohydrate (by wet chemistry), ruminal fast and intermediately degradable carbohydrate fractions and total ruminal degradability of carbohydrates and predicted intestinal nutrient availability in dairy cows (r≥0.60; p<0.05) whereas FT/IR lignin to NSCHO and CH3 to CH2 symmetric stretching ratio had negative correlation with predicted ruminal and intestinal nutrient availability of alfalfa hay in dairy cows (r≥-0.60; p<0.05).

CONCLUSION

FT/IR carbohydrate and lipid molecular structures in alfalfa hay changed with advancing maturity from early bud to early flower, but not during the day, and these molecular structures correlated with predicted nutrient supply of alfalfa hay in ruminants.

Structural changes on a molecular basis of canola meal by conditioning temperature and time during pelleting process in relation to physiochemical (energy and protein) properties relevant to ruminants

The objectives of this study were: (1) To investigate the effects of conditioning temperature (70, 80, 90°C), time (30, 60 sec), and interaction (temperature × time) during the pelleting process on internal protein molecular structure changes of the co-products; (2) To identify differences in protein molecular structures among pellets that were processed under different conditions, and between unprocessed mash and pellets; 3) To quantify protein molecular structure changes in relation to predicted energy and protein utilization in dairy cows. The final goal of this program was to show how processing conditions changed internal feed structure on a molecular basis and how molecular structure changes induced by feed processing affected feed milk value in dairy cows. The hypothesis in this study was that processing-induced protein inherent structure changes affected energy and protein availability in dairy cattle and the sensitivity and response of protein internal structure to the different pelleting process conditions could be detected by advanced molecular spectroscopy. The protein molecular structures, amides I and II, amide I to II ratios, α-helix structure, β-sheet structure, and α to β structure ratios, were determined using the advanced vibrational molecular spectroscopy (ATR-FT/IR). The energy values were determined using NRC2001 summary approach in terms of total digestible nutrients, metabolizable and net energy for lactation. The protein and carbohydrate subfactions that are related to rumen degradation characteristics and rumen undegraded protein supply were determined using updated CNCPS system. The experiment design was a RCBD and the treatment design was a 3x2 factorial design. The results showed that pelleting induced changes in protein molecular structure. The sensitivity and response of protein inherent structure to the pelleting depended on the conditioning temperature and time. The protein molecular structure changes were correlated (P < 0.05) with energy values and protein subfractions of the pelleted co-product. The results indicated that the protein internal molecular structure had significant roles in determining energy and protein nutritive values in dairy cows. Multi-regression study with model variables selection showed that the energy and protein profiles in pelleted co-products could be predicted with the protein molecular structure profiles. This approach provides us a relatively new way to estimate protein value in dairy cows based on internal protein molecular structure profile.

Magnitude differences in agronomic, chemical, nutritional, and structural features among different varieties of forage corn grown on dry land and irrigated land

In this study, eight varieties of corn forage grown in semiarid western Canada (including Pioneer P2501, Pioneer P39m26, Pioneer P7443, Hyland HL3085, Hyland HLBaxxos, Hyland HLR219, Hyland HLSR22, and Pickseed Silex BT) were selected to explore the effect of irrigation implementation in comparison with nonirrigation on (1) agronomic characteristics, (2) basic chemical profiles explored by using a near-infrared reflectance (NIR) system, and (3) protein and carbohydrate internal structural parameters revealed by using an attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) system. Also, principal component analysis (PCA) was performed on spectroscopic data for clarification of differences in molecular structural makeup among the varieties. The results showed that irrigation treatment significantly increased (P < 0.05) contents of dry matter (DM) and organic matter (OM) but decreased crude protein (CP) of corn forages. Significant interactions of irrigation treatment and corn variety were observed on most agronomic characteristics (DM yield, T/ha, days to tasseling, days to silking) and crude fiber (CF) and ether extract (EE) contents as well as some spectral data such as cellulosic compounds (CELC) peak intensity, peak ratios of CHO third peak to CELC, α-helix to β-sheet, and CHO third peak to amide I. Additionally, the spectral ratios of chemical functional groups that related to structural and nonstructural carbohydrates and protein polymers in forages did not remain constant over corn varieties cultivated with and without water treatment. Moreover, different cultivars had different growth, structure, and nutrition performances in this study. Although significant differences could be found in peak intensities, PCA results indicated some structural similarities existed between two treated corn forages with the exception of HL3085 and HLBaxxos. In conclusion, irrigation and corn variety had interaction effects on agronomic, chemical, nutritional, and structural features. Further study on the optimum level of irrigation for corn forage cultivation might be helpful in semiarid regions such as western Canada.

Detect changes in lipid-related structure of brown- and yellow-seeded Brassica Carinata seed during rumen fermentation in relation to basic chemical profile using ATR-FT/IR molecular spectroscopy with chemometrics

In this experiment, brown- and yellow-seeded Brassica carinata were selected to use as a model to investigate whether there were any changes in lipid-related structure make-up (including CH3 and CH2 asymmetric and symmetric stretching bands ca. 3010-2765cm(-1), unsaturated lipid band ca. 3043-2987cm(-1) and carbonyl CO ester band ca. 1789-1701cm(-1)) of oilseed tissue during rumen in situ incubation using attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FT/IR). Correlations of lipid spectral characteristics with basic chemical profile and multivariate analyses for clarifying structural differences within lipid regions between two carinata seeds were also measured. The results showed that most spectral parameters in both carinata seeds were reduced as incubation time increased. However, the extent of changes in peak intensity of carbonyl CO ester group of brown-seeded carinata was not in fully accordance with that of yellow-seeded carinata. Additionally, these lipid structure features were highly correlated with the concentrations of OM (positively), CP (positively), NDF (negatively) and EE (positively) in carinata seeds after 0, 12, 24 and 48h of incubation. Based on the results from multivariate analyses, neither AHCA nor PCA could produce any distinctions in rumen residues between brown- and yellow-seeded carinata in spectra at lipid regions. It was concluded that besides for original feed samples, spectroscopic technique of ATR-FT/IR could also be used for rumen degradation residues in detecting changes in lipid-related molecular structure make-up. Further studies are needed to explore more details in lipid metabolism during ruminal fermentation with the combined consideration on both metabolic basis and molecular structural basis.

A noncalibration spectroscopic method to estimate ether extract and fatty acid digestibility of feed and its validation with flaxseed and field pea in pigs

Digestibility of ether extract (EE) or fatty acids (FA) is traditionally measured by chemical analyses for EE or GLC methods for FA combined with marker concentration in diet and digesta or feces. Digestibility of EE or FA may be predicted by marker concentrations and spectral analyses of diet and digesta or feces. On the basis of Beer's law, a noncalibration spectroscopic method, which used functional group digestibility (FGD) determined with marker concentration and peak intensity of spectra of diets and undigested residues (digesta or feces), was developed to predict the apparent ileal digestibility (AID) of total FA and apparent total tract digestibility (ATTD) of EE. To validate, 4 diets containing 30% flaxseed and field pea coextruded with 4 extruder treatments and a wheat and soybean basal diet with predetermined AID of total FA and ATTD of EE were used. Samples of ingredients, diets, and freeze-dried digesta and feces were scanned on a Fourier transform infrared (FT-IR) instrument with a single-reflection attenuated total reflection (ATR) accessory. The intensity of either the methylene (CH2) antisymmetric stretching peak at 2,923 cm(-1) (R(2) = 0.90, P < 0.01) or the symmetric stretching peak at 2,852 cm(-1) (R(2) = 0.86, P < 0.01) of ingredients, diet, and digesta spectra was related strongly to the concentration of total FA. The AID of total FA of diets measured using GLC was predicted by the spectroscopic method using FGD at 2,923 and 2,852 cm(-1) (R(2) = 0.75, P < 0.01) with a bias of 0.54 (SD = 3.78%) and -1.35 (SD = 3.74%), respectively. The accumulated peak intensity in the region between 1,766 and 1,695 cm(-1) of spectra was related to EE concentration in ingredients and diets (R(2) = 0.61, P = 0.01) and feces (R(2) = 0.88, P < 0.01). The relation was improved by using second-derivative spectra of the sum of peak intensities at 1,743 and 1,710 cm(-1) for ingredients and diets (R(2) = 0.90, P = 0.01) and at 1,735 and 1,710 cm(-1) for feces (R(2) = 0.92, P < 0.01). The ATTD of EE of test diets determined with proximate analysis was estimated by the FGD of nonderivative spectra with or without baseline (R(2) = 0.90, P < 0.01) with a bias of 3.15 (SD = 3.14%) and 3.50 (SD = 3.24%), respectively. In conclusion, instead of using GLC methods or predictions based on calibrations, the AID of total FA and ATTD of EE can also be estimated directly from ATR FT-IR spectra, provided the ratio of marker in the diet and undigested residue is known.

Mid-infrared spectral characteristics of lipid molecular structures in Brassica carinata seeds: relationship to oil content, fatty acid and glucosinolate profiles, polyphenols, and condensed tannins

The objectives of this study were to quantify lipid-related inherent molecular structures using a Fourier transform infrared spectroscopy (FT-IR) technique and determine their relationship to oil content, fatty acid and glucosinolate profile, total polyphenols, and condensed tannins in seeds from newly developed yellow-seeded and brown-seeded Brassica carinata lines. Canola seeds were used as a reference. The lipid-related molecular spectral band intensities were strongly correlated to the contents of oil, fatty acids, glucosinolates, and polyphenols. The regression equations gave relatively high predictive power for the estimation of oil (R² = 0.99); all measured fatty acids (R² > 0.80), except C14:0, C20:3n-3, C22:2n-9, and C22:2n-6; 3-butenyl, 2-OH-3-butenyl, 4-OH-3-CH3-indolyl, and total glucosinolates (R² > 0.686); and total polyphenols (R² = 0.935). However, further study is required to obtain predictive equations based on large numbers of samples from diverse sources to illustrate the general applicability of these regression equations.

Non-destructive analysis of the conformational differences among feedstock sources and their corresponding co-products from bioethanol production with molecular spectroscopy

The objective of this study was to determine the possibility of using molecular spectroscopy with multivariate technique as a fast method to detect the source effects among original feedstock sources of wheat and their corresponding co-products, wheat DDGS, from bioethanol production. Different sources of the bioethanol feedstock and their corresponding bioethanol co-products, three samples per source, were collected from the same newly-built bioethanol plant with current bioethanol processing technology. Multivariate molecular spectral analyses were carried out using agglomerative hierarchical cluster analysis (AHCA) and principal component analysis (PCA). The molecular spectral data of different feedstock sources and their corresponding co-products were compared at four different regions of ca. 1800-1725 cm(-1) (carbonyl CO ester, mainly related to lipid structure conformation), ca. 1725-1482 cm(-1) (amide I and amide II region mainly related to protein structure conformation), ca. 1482-1180 cm(-1) (mainly associated with structural carbohydrate) and ca. 1180-800 cm(-1) (mainly related to carbohydrates) in complex plant-based system. The results showed that the molecular spectroscopy with multivariate technique could reveal the structural differences among the bioethanol feedstock sources and among their corresponding co-products. The AHCA and PCA analyses were able to distinguish the molecular structure differences associated with chemical functional groups among the different sources of the feedstock and their corresponding co-products. The molecular spectral differences indicated the differences in functional, biomolecular and biopolymer groups which were confirmed by wet chemical analysis. These biomolecular and biopolymer structural differences were associated with chemical and nutrient profiles and nutrient utilization and availability. Molecular spectral analyses had the potential to identify molecular structure difference among bioethanol feedstock sources and their corresponding co-products.

Using ATR-FT/IR to detect carbohydrate-related molecular structure features of carinata meal and their in situ residues of ruminal fermentation in comparison with canola meal

There is no information on the co-products from carinata bio-fuel and bio-oil processing (carinata meal) in molecular structural profiles mainly related to carbohydrate biopolymers in relation to ruminant nutrition. Molecular analyses with Fourier transform infrared spectroscopy (FT/IR) technique with attenuated total reflectance (ATR) and chemometrics enable to detect structural features on a molecular basis. The objectives of this study were to: (1) determine carbohydrate conformation spectral features in original carinata meal, co-products from bio-fuel/bio-oil processing; and (2) investigate differences in carbohydrate molecular composition and functional group spectral intensities after in situ ruminal fermentation at 0, 12, 24 and 48 h compared to canola meal as a reference. The molecular spectroscopic parameters of carbohydrate profiles detected were structural carbohydrates (STCHO, mainly associated with hemi-cellulosic and cellulosic compounds; region and baseline ca. 1483-1184 cm(-1)), cellulosic compounds (CELC, region and baseline ca. 1304-1184 cm(-1)), total carbohydrates (CHO, region and baseline ca. 1193-889cm(-1)) as well as the spectral ratios calculated based on respective spectral intensity data. The results showed that the spectral profiles of carinata meal were significantly different from that of canola meal in CHO 2nd peak area (center at ca. 1091 cm(-1), region: 1102-1083 cm(-1)) and functional group peak intensity ratios such as STCHO 1st peak (ca. 1415 cm(-1)) to 2nd peak (ca. 1374 cm(-1)) height ratio, CHO 1st peak (ca. 1149 cm(-1)) to 3rd peak (ca. 1032 cm(-1)) height ratio, CELC to total CHO area ratio and STCHO to CELC area ratio, indicating that carinata meal may not in full accord with canola meal in carbohydrate utilization and availability in ruminants. Carbohydrate conformation and spectral features were changed by significant interaction of meal type and incubation time and almost all the spectral parameters were significantly decreased (P<0.05) during 48 h ruminal degradation in both carinata meal and canola meal. Although carinata meal differed from canola meal in some carbohydrate spectral parameters, multivariate results from agglomerative hierarchical cluster analysis and principal component analysis showed that both original and in situ residues of two meals were not fully distinguished from each other within carbohydrate spectral regions. It was concluded that carbohydrate structural conformation could be detected in carinata meal by using ATR-FT/IR techniques and further study is needed to explore more information on molecular spectral features of other functional group such as protein structure profile and their association with potential nutrient supply and availability of carinata meal in animals.

Detect changes in protein structure of carinata meal during rumen fermentation in relation to basic chemical profile and comparison with canola meal using ATR-FT/IR molecular spectroscopy with chemometrics

As far as we know, no study has been carried out on whether protein structure changes in the feed during rumen fermentation from other research team. This study was conducted to characterize protein structure spectral changes in carinata meal during ruminal fermentation using Fourier transform infrared spectroscopy (FT/IR) technique with ATR. The objectives were to find out whether (1) protein internal structure (in terms of protein amide profile and protein secondary structure profile) changed after in situ ruminal fermentation at 0, 12, 24 and 48 h in carinata meal and conventional canola meal was used as a reference; (2) there was any correlation between protein spectral parameters and basic chemical profile in in situ rumen residue samples; and (3) the protein structural chemical make-up of carinata meal differed from canola meal during 48 h rumen incubation. The results showed that protein structure features in both carinata meal and canola meal were altered as incubation time increased (P<0.0001) and linear and curvilinear relationships (P<0.05) on amide II height and area, height and area ratio of amide I and II as well as height ratio of α-helix and β-sheet were observed within 48 h ruminal fermentation. And the amide I height and area as well as α-helix height and β-sheet height were in the highest level of IR absorbance at 0 h and then gradually declined linearly (P<0.0001) by 30-38% after 48 h incubation. These results indicated that not only quantities decreased but also inherent structure changed in protein chemical make-up during ruminal fermentation. Meanwhile, strong correlations were found between protein spectral parameters and some basic nutrients profile such as CP (positively) and NDF (negatively). And both AHCA and PCA results showed that in situ rumen residues from carinata meal was not distinguished from those from canola meal, suggesting some relationship in structural make-up exhibited between them within protein region during 48 h rumen fermentation. Further studies are still needed to investigate detailed information on structural changes in protein of various feedstuffs in order to fully and deeply understand protein degradation during rumen fermentation on both metabolic basis and molecular biological basis.

Application potential of ATR-FT/IR molecular spectroscopy in animal nutrition: revelation of protein molecular structures of canola meal and presscake, as affected by heat-processing methods, in relationship with their protein digestive behavior and utilization for dairy cattle

Protein quality relies not only on total protein but also on protein inherent structures. The most commonly occurring protein secondary structures (α-helix and β-sheet) may influence protein quality, nutrient utilization, and digestive behavior. The objectives of this study were to reveal the protein molecular structures of canola meal (yellow and brown) and presscake as affected by the heat-processing methods and to investigate the relationship between structure changes and protein rumen degradations kinetics, estimated protein intestinal digestibility, degraded protein balance, and metabolizable protein. Heat-processing conditions resulted in a higher value for α-helix and β-sheet for brown canola presscake compared to brown canola meal. The multivariate molecular spectral analyses (PCA, CLA) showed that there were significant molecular structural differences in the protein amide I and II fingerprint region (ca. 1700-1480 cm(-1)) between the brown canola meal and presscake. The in situ degradation parameters, amide I and II, and α-helix to β-sheet ratio (R_a_β) were positively correlated with the degradable fraction and the degradation rate. Modeling results showed that α-helix was positively correlated with the truly absorbed rumen synthesized microbial protein in the small intestine when using both the Dutch DVE/OEB system and the NRC-2001 model. Concerning the protein profiles, R_a_β was a better predictor for crude protein (79%) and for neutral detergent insoluble crude protein (68%). In conclusion, ATR-FT/IR molecular spectroscopy may be used to rapidly characterize feed structures at the molecular level and also as a potential predictor of feed functionality, digestive behavior, and nutrient utilization of canola feed.

Chemical profile, energy values, and protein molecular structure characteristics of biofuel/bio-oil co-products (carinata meal) in comparison with canola meal

To our knowledge, little information exists on nutritive values and molecular structural characteristics associated with protein biopolymers of carinata meal from biofuel and bio-oil processing. The objectives of this study were to investigate (1) chemical compositions; (2) protein and carbohydrate subfractions partitioned by the Cornell Net Carbohydrate and Protein System (CNCPS); (3) truly digestible nutrients and energy values; (4) protein conformation spectral characteristics using the ATR-FT/IR technique; and (5) the correlation between protein intrinsic structural features and nutrient profiles of carinata meal in comparison with conventional canola meal as references. The results showed that carinata meal was higher (p < 0.05) in soluble crude protein (SCP, 55.6% CP) and nonprotein nitrogen (NPN, 38.5% CP) and lower in acid detergent insoluble crude protein (ADICP, 1.3% CP) compared to canola meal. Although no differences were found in CP and carbohydrate (CHO) contents, CNCPS protein and carbohydrate subfractions were different (p < 0.05) between carinata meal and canola meal. Carinata meal has similar contents of total digestible nutrient (TDN) and predicted energy values to canoal meal (p > 0.05). As for protein spectral features, much greater IR absorbance in amide I height and area as well as α-helix and β-sheet height for carinata meal by 20-31% (p < 0.05) was found compared with canola meal; however, results from agglomerative hierarchical cluster analysis (CLA) and principal component analysis (PCA) indicated these two meals could not be distinguished completely within the protein spectrum (ca. 1728-1478 cm(-1)). Additionally, close correlations were observed between protein structural parameters and protein nutrient profiles and subfractions. All the comparisons between carinata meal and canola meal in our study indicated that carinata meal could be used as a potential high-protein supplement source for ruminants. Further study is needed on more information associated with nutrient degradability, utilization, and availability of carinata meal to ruminants for its better and effective application in animal industry.