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Zhang MY, Cai J. Preparation of branched RG-I-rich pectin from red dragon fruit peel and the characterization of its probiotic properties. Carbohydr Polym 2023; 299:120144. [PMID: 36876774 DOI: 10.1016/j.carbpol.2022.120144] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/24/2022]
Abstract
Red dragon fruit peel is a pectin-rich fruit waste that is a potential source of prebiotics and whose different sources and structures will influence its prebiotic function. Thus, we compared the effects of three extraction methods on the structure and prebiotic function of red dragon fruit pectin, the results showed that the citric acid extracted pectin produced a high Rhamnogalacturonan-I (RG-I) region (66.59 mol%) and more side-chains of Rhamnogalacturonan-I ((Ara + Gal)/Rha = 1.25), which can promote bacterial proliferation significantly. The side-chains of Rhamnogalacturonan-I may be an important factor in that pectin can promote the proliferation of B. animalis. Our results provide a theoretical basis for the prebiotic application of red dragon fruit peel.
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Affiliation(s)
- Meng-Yuan Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Jun Cai
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China.
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Longland AC, Barfoot C, Harris PA. The degradation of four different horse feeds in vitro previously evaluated in ponies in vivo. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dietary Fiber Modulates the Fermentation Patterns of Cyanidin-3- O-Glucoside in a Fiber-Type Dependent Manner. Foods 2021; 10:foods10061386. [PMID: 34208433 PMCID: PMC8235204 DOI: 10.3390/foods10061386] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 01/01/2023] Open
Abstract
The interactions between cell-wall polysaccharides and polyphenols in the gastrointestinal tract have attracted extensive attention. We hypothesized that dietary fiber modulates the fermentation patterns of cyanidin-3-O-glucoside (C3G) in a fiber-type-dependent manner. In the present study, the effects of four dietary fibers (fructose-oligosaccharides, pectin, β-glucan and arabinoxylan) on the modulation of C3G fermentation patterns were investigated through in vitro fermentation inoculated with human feces. The changes in gas volume, pH, total carbohydrate content, metabolites of C3G, antioxidant activity, and microbial community distribution during in vitro fermentation were analyzed. After 24 h of fermentation, the gas volume and total carbohydrate contents of the four dietary-fiber-supplemented groups respectively increased and decreased to varying degrees. The results showed that the C3G metabolites after in vitro fermentation mainly included cyanidin, protocatechuic acid, 2,4,6-trihydroxybenzoic acid, and 2,4,6-trihydroxybenzaldehyde. Supplementation of dietary fibers changed the proportions of C3G metabolites depending on the structures. Dietary fibers increased the production of short-chain fatty acids and the relative abundance of gut microbiota Bifidobacterium and Lactobacillus, thus potentially maintaining colonic health to a certain extent. In conclusion, the used dietary fibers modulate the fermentation patterns of C3G in a fiber-type-dependent manner.
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Calabrò S, Musco N, Roberti F, Vastolo A, Coppola M, Esposito L, Cutrignelli MI. Fermentability characteristics of different Saccharomyces cerevisiae cell wall using cat faeces as inoculum. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2019.1710727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Serena Calabrò
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Nadia Musco
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | | | - Alessandro Vastolo
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Mario Coppola
- Dipartimento di Medicina di Precisione, University of Campania Luigi Vanvitelli, Napoli, Italy
| | - Luigi Esposito
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
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Lombardi P, Musco N, Calabrò S, Tudisco R, Mastellone V, Vastolo A, Infascelli F, Cutrignelli MI. Different carbohydrate sources affect swine performance and post-prandial glycaemic response. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1749899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Pietro Lombardi
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Nadia Musco
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Serena Calabrò
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Raffaella Tudisco
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Vincenzo Mastellone
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Alessandro Vastolo
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Federico Infascelli
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
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Xue Z, Ma Q, Chen Y, Lu Y, Wang Y, Jia Y, Zhang M, Chen H. Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro. Food Res Int 2020; 129:108870. [DOI: 10.1016/j.foodres.2019.108870] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 11/11/2019] [Accepted: 11/28/2019] [Indexed: 12/28/2022]
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Uerlings J, Bindelle J, Schroyen M, Richel A, Bruggeman G, Willems E, Everaert N. Fermentation capacities of fructan- and pectin-rich by-products and purified fractions via an in vitro piglet faecal model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5720-5733. [PMID: 31152455 DOI: 10.1002/jsfa.9837] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 05/27/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Dietary strategies such as the inclusion of prebiotics have been suggested for modulating intestinal microbiota. In piglets, this strategy could result in a reduction of post-weaning-associated disorders and the use of antibiotics. To date, mainly purified fractions have been tested for their prebiotic effects at weaning while trials of potential health-promoting effects of products and corresponding by-products remain rare. In this study, fructan- and pectin-based ingredients have been tested in a two-step in vitro model for their fermentation kinetics as well as for their short-chain fatty acid production and microbiota profiles in fermentation broth as indicators for their prebiotic activity. RESULTS Chicory root, in contrast to chicory pulp, exhibited an extensive and rapid fermentation similar to inulin and oligofructose, although butyrate levels of root and pulp did not reach those of the purified fractions. Chicory pulp showed higher relative levels of Lactobacillus spp., Bifidobacterium spp., Clostridium cluster IV and butyryl-CoA:acetate-CoA transferase gene abundance compared to chicory root. Sugar beet pulp, orange and citrus by-products displayed extensive gas fermentation patterns, equivalent to those of purified pectin, and revealed an elevated butyrate production compared to purified pectin. Moreover, several orange and citrus by-products displayed significantly higher relative levels of Bifidobacterium spp. in comparison to purified pectin. CONCLUSIONS Chicory root and pulp as well as orange and citrus by-products appear to be promising ingredients for piglet diets for modulating intestinal fermentation for health purposes. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Julie Uerlings
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
- Research Foundation for Industry and Agriculture, National Scientific Research Foundation (FRIA-FNRS), Brussels, Belgium
| | - Jérôme Bindelle
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | - Martine Schroyen
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | - Aurore Richel
- Biomass and Green Technologies, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
| | | | - Els Willems
- Royal Agrifirm Group, Apeldoorn, The Netherlands
| | - Nadia Everaert
- Precision Livestock and Nutrition Unit, TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, ULiège, Gembloux, Belgium
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Morittu VM, Musco N, Mastellone V, Bonesi M, Britti D, Infascelli F, Loizzo MR, Tundis R, Sicari V, Tudisco R, Lombardi P. In vitro and in vivo studies of Cucurbita pepo L. flowers: chemical profile and bioactivity. Nat Prod Res 2019; 35:2905-2909. [PMID: 31564140 DOI: 10.1080/14786419.2019.1672067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Edible flowers consumption has increased in recent years due to their rich content of healthy phytochemicals. The aim of this study was to analyse the chemical profile of Cucurbita pepo L. flowers, and to explore their antioxidant and hypoglycaemic properties. Moreover, in order to assess in vivo effects, biochemical analysis, Reactive Oxygen Metabolites (d-ROMs) and Biological Antioxidant Potential (BAP) tests were performed on mice serum. High Performance Liquid Chromatography-Diode Array Detection (HPLC-DAD) analyses revealed the presence of (+)-catechin, (-)-epicatechin, rutin, and syringic acid as main constituents. 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and Ferric Reducing Antioxidant Power (FRAP) tests showed interesting results. The extract exhibited the strongest inhibitory effect on α-glucosidase (IC50 of 144.77 μg/mL). In vivo results confirmed the hypoglycaemic effects, also affecting lipid metabolism but did not revealed benefits on ROS production. These results may add some information supporting the use of C. pepo flowers as functional foods and/or nutraceuticals.
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Affiliation(s)
- Valeria M Morittu
- C.I.S. - Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Graecia University of Catanzaro, Catanzaro, Italy
| | - Nadia Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Vincenzo Mastellone
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Marco Bonesi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Domenico Britti
- C.I.S. - Interdepartmental Services Centre of Veterinary for Human and Animal Health, Magna Graecia University of Catanzaro, Catanzaro, Italy
| | - Federico Infascelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Monica R Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Vincenzo Sicari
- Department of Agricultural Science, Mediterranean University of Reggio Calabria, Reggio Calabria, Italy
| | - Raffaella Tudisco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - Pietro Lombardi
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
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In Vitro Fermentation and Chemical Characteristics of Mediterranean By-Products for Swine Nutrition. Animals (Basel) 2019; 9:ani9080556. [PMID: 31416217 PMCID: PMC6720420 DOI: 10.3390/ani9080556] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/08/2019] [Accepted: 08/12/2019] [Indexed: 01/04/2023] Open
Abstract
Simple Summary By-products are residues obtained from agriculture and/or industrial processes, considered as wastes that could be used in animal nutrition. They are considered valid instruments to reduce feeding costs and breeding environmental impact. These residues may contain beneficial molecules that could be naturally transferred to animal products. In this study, the nutritional characteristics of eight by-products derived from citrus fruit juice (three pulps and two molasses) and olive oil (three olive cake) processes are evaluated for their possible use in pig diets. The chemical composition and fermentation parameters are different when comparing the citrus fruits and olive oil by-products. The citrus by-products are rich in fermentable carbohydrates, while olive oil by-products are rich in un-fermentable carbohydrates and fat. In any case, all the by-products categories show interesting nutritional characteristics. By-products typical of the Mediterranean area could be use in pig nutrition and could be considered an effective system to reduce animal production costs and limit the environmental impact of some production systems. Abstract The purpose of the study is to determine the nutritional characteristics of some by-products derived from fruit juice and olive oil production to evaluate their use in pig nutrition. Five by-products of citrus fruit (three citrus fruit pulp and two molasses) and three by-products of olive oil (olive cake) obtained by different varieties are analysed for chemical composition. The fermentation characteristics are evaluated in vitro using the gas production technique with swine faecal inoculum. All the citrus by-products are highly fermentable, producing gas and a high amount of short-chain fatty acids. The fermentation kinetics vary when comparing pulps and molasses. Citrus fruit pulps show lower and slower fermentation rates than molasses. The olive oil by-products, compared to citrus fruits ones, are richer in NDF and ADL. These characteristics negatively affect all the fermentation parameters. Therefore, the high concentration of fiber and lipids represents a key aspect in the nutrition of fattening pigs. The preliminary results obtained in this study confirm that the use of by-products in pig nutrition could represent a valid opportunity the reduce the livestock economic cost and environmental impact.
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Effect of Eucalyptus globulus leaves extracts on in vitro rumen fermentation, methanogenesis, degradability and protozoa population. ANNALS OF ANIMAL SCIENCE 2018. [DOI: 10.2478/aoas-2018-0006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract
The aim of the research was to evaluate the effect of three Eucalyptus globulus extracts rich in phenolic compounds, especially flavonoids, on rumen fermentation, methane (CH4) production, organic matter degradability and protozoa population using an in vitro gas production technique. Four concentrations (0, 50, 75 and 100 mg) of three Eucalyptus extracts (ethyl acetate, n-butanol and aqueous) were added to a diet of ruminants (forage: concentrate ratio 60:40) and incubated at 39°C under anaerobiosis with buffered rumen fluid. After 24 h, the fermentation fluid was analysed for ammonia-N and volatile fatty acids (VFA). Organic matter degradability (OMD) and protozoa were also determined; in vitro gas production was also recorded and CH4 concentration was measured. Compared to the control, CH4 production was significantly lower for ethyl acetate extract (P<0.05), but higher for n-butanol and aqueous extracts. Production of ammonia- N was lower in all Eucalyptus extracts (P<0.05). Propionate production (P<0.05) increased for ethyl acetate and n-butanol extracts, whereas no effect was registered for VFA, for all Eucalyptus extracts. Ethyl acetate extract decreased in vitro OMD (P<0.05), whereas n-butanol and aqueous extracts were comparable to the control. Protozoa population decreased (P<0.05) for all extracts in comparison with the control. Eucalyptus ethyl acetate extract might be promising to be used as a potent anti-methanogenic additive. Moreover, the assessment of the right dosage seems to be important to decrease methane production, without reducing feed nutritional value.
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Musco N, Cutrignelli MI, Calabrò S, Tudisco R, Infascelli F, Grazioli R, Lo Presti V, Gresta F, Chiofalo B. Comparison of nutritional and antinutritional traits among different species (Lupinus albus L., Lupinus luteus L., Lupinus angustifolius L.) and varieties of lupin seeds. J Anim Physiol Anim Nutr (Berl) 2017; 101:1227-1241. [PMID: 28133815 DOI: 10.1111/jpn.12643] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Accepted: 10/18/2016] [Indexed: 11/28/2022]
Abstract
In order to promote the use of lupin in pig nutrition, in this research the nutritional characteristics (i.e. dietary fibre, alkaloid and fatty acid profile) and the in vitro gas production of 12 lupin varieties grown in the Mediterranean basin and belonging to three lupin species (Lupinus albus, Lupinus angustifolius and Lupinus luteus) were assessed. Four varieties of L. albus (Asfer, Lublanc, Lutteur and Multitalia) were grown in South Campania. Three varieties of L. luteus (Dukat, Mister and Taper), three of L. angustifolius (Jindalee, Sonet and Wonga) and two of L. albus (Rosetta and Luxor) were grown in Eastern Sicily. Lupinus albus varieties showed interesting nutritional and dietetic characteristics (i.e. high protein and low fibre content); the lipid fraction, rather elevated, is well represented by monounsaturated fatty acids (544 g/kg), whereas saturated fatty acids (SFAs) are less represented (167 g/kg) and the n-3/n-6 ratio (0.510) is the most favourable. Lupinus luteus varieties presented the most remarkable dietetic aspects, in terms of polyunsaturated fatty acid (PUFA) content (569 g/kg), n-6 PUFA series (490 g/kg), UFA/SFA (5.24) and PUFA/SFA (3.56) ratios and atherogenic (0.059) and thrombogenic (0.100) indices and very low alkaloid content (1.07 mg per 100 g). Lupinus angustifolius varieties showed the least interesting nutritional and dietetic characteristics: low protein and fat content, high fibre level, high SFA amount (248 g/kg) and the lowest favourable nutritional indices (IA: 0.164 and IT: 0.334). Regarding the fermentation process, in L. albus, the tendency to increase the rate of gas production during the early stages of fermentation suggests that the high presence of alkaloids did not affect the in vitro degradability, production of short-chain fatty acids and fermentation process, probably due to their concentration and/or water solubility. Lupinus angustifolius and L. luteus showed intermediate and slightly worse in vitro fermentation patterns respectively. From a nutritional and dietetic point of view, lupin may represent an interesting alternative to soya bean in pig feeding.
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Affiliation(s)
- N Musco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - M I Cutrignelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - S Calabrò
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - R Tudisco
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - F Infascelli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - R Grazioli
- Department of Veterinary Medicine and Animal Production, University of Napoli Federico II, Napoli, Italy
| | - V Lo Presti
- Department of Veterinary Sciences, University of Messina, Polo Universitario Annunziata, Messina, Italy
| | - F Gresta
- Department of Agraria, University Mediterranean of Reggio Calabria, Reggio Calabria, Italy
| | - B Chiofalo
- Department of Veterinary Sciences, University of Messina, Polo Universitario Annunziata, Messina, Italy
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