Protection of polyunsaturated oils against ruminal biohydrogenation and oxidation during storage using a polyphenol oxidase containing extract from red clover

Gadeyne, Frederik; Ranst, Gijs Van; Vlaeminck, Bruno; Vossen, Els; Meeren, Paul Van der; Fievez, Veerle

doi:10.1016/j.foodchem.2014.08.109

Cited by 27 publications

(39 citation statements)

References 43 publications

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“…Where physical form has had an impact, the most effective way to increase t18:1 isomers including VA in beef has been by feeding rumen-protected fat (e.g., calcium salts, fatty amides, protein or formaldehyde emulsified/encapsulated oils and polyphenol oxidase in combination with 4-methylcatechol), followed by oils contained within seeds and then by feeding free oils (Gadeyne et al, 2015;Gulati, Garg, & Scott, 2005;Schiavon et al, 2011;Schmid et al, 2006). This could be related to their susceptibility to microbial action of which oils are non-protected, oilseeds are partially protected and protected fats have superior protection.…”

Section: Feeding Polyunsaturated Fatty Acidsmentioning

confidence: 99%

The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

Mapiye

Vahmani

Mlambo

et al. 2015

Food Research International

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Section: Feeding Polyunsaturated Fatty Acidsmentioning

confidence: 99%

The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

Mapiye

Vahmani

Mlambo

et al. 2015

Food Research International

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“…Differences observed in the present study between C18 : 2 n- 6 and C18 : 3 n- 3 BH, related to the different physical location of both FA, were used before to suggest that protection of PUFA against ruminal BH is obtained by thylakoid lipid entrapment within protein-bound phenol matrices (Lee et al 2010; Van Ranst et al 2011). In favour of this hypothesis, a similar protection mechanism was recently used to protect PUFA against BH by emulsifying oil in an extract of PPO-rich red clover proteins and creating protection by interfacial protein cross-linking upon diphenol addition (Gadeyne et al 2015).…”

Section: Discussionmentioning

confidence: 99%

Effect of changes in lipid classes during wilting and ensiling of red clover using two silage additives onin vitroruminal biohydrogenation

et al. 2016

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Although forage lipid is generally rich in polyunsaturated fatty acids (PUFA), recovery of these fatty acids (FA) in milk and meat of ruminant origin is generally low, due to microbial biohydrogenation (BH) taking place in the rumen. Since lipolysis is a prerequisite for BH, the latter process is expected to be enhanced when (conserved) forages contain lower levels of esterified FA (particularly polar lipids; PL). However, this was not observed in former studies with red clover (Trifolium pratense L.). Furthermore, red clover inclusion in the herbivore's diet was associated with decreased rumen BH as compared with other forages. Differences in plant lipase activity during wilting and ensiling has been attributed to changes in disappearance from the PL fraction, but a potential role of microbial lipases in silo has not yet been elucidated. Therefore, the aims of the present study were to assess whether BH of red clover FA is linked with PL levels of the (conserved) starting material and to clarify the possible role of in silo microbial activity on PL disappearance. In order to obtain sufficient variation in forage PL and microbial activity, laboratory-scale silages were made by wilting and ensiling damaged or undamaged red clover using molasses or formic acid as ensiling additive, while perennial ryegrass (Lolium perenne L.) was used as a control. Distribution of lipids within three lipid fractions (PL, free FA and neutral lipids) in forages was determined and BH calculated after 24 h in vitro rumen incubation. Results indicated microbial lipases in silages did not enhance FA disappearance from the PL fraction. A gradual decrease of FA in the PL fraction upon conservation was found, both in red clover and ryegrass, irrespective of the degree of damage. In red clover PL losses started from the wilting phase, while substantial PL disappearance from ryegrass only started upon ensiling. Proportions of PUFA remaining in the PL fraction after wilting and ensiling of red clover were positively correlated with PUFA BH, while this effect was not observed for ryegrass. Red clover PUFA seemed to be partially protected against ruminal BH, while disappearance of FA from the PL fraction did not seem to be hampered. Results indicated the encapsulation mechanism as a consequence of protein-bound phenol formation induced by polyphenol oxidase is still the most probable hypothesis to explain red clover's increased flow of PUFA across the rumen

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“…The browning reaction has been thought to alter the polyunsaturated fatty acid profile of such livestock products as milk and meat (Lee 2014;Gadeyne et al 2015). From this viewpoint, red clover is better than other protein sources.…”

Section: Discussionmentioning

confidence: 99%

Selecting plants with increased total polyphenol oxidases in the genus Trifolium

Jakešová¹,

Řepková²,

Nedĕlník³

et al. 2015

CZECH J GENET PLANT

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Jakešová H., Řepková J., Nedělník J., Hampel D., Dluhošová J., Soldánová M., Ošťádalová M. (2015): Selecting plants with increased total polyphenol oxidases in the genus Trifolium. Czech J. Genet. Plant Breed., 51: 155-161.One of the aims in red clover (Trifolium pratense) breeding is to increase the polyphenol oxidase (PPO) activity, which may effectively reduce protein breakdown in silage and when cattle are fed by fresh clover. We analysed total PPO activity spectrophotometrically and on the level of gene expression using real-time quantitative PCR in single plants derived from an interspecific T. pratense × T. medium hybrid. Experiments were performed for two years and evaluated according to the general linear model with three factors (family, year, and cut). The analysis revealed considerable variability in total PPO activity between individuals and between families. Four families and two individuals with significantly higher PPO activity were selected. Their PPO activity ranged from 3.411 to 3.547 mkatal/min/g and from 4.041 to 5.731 mkatal/min/g, respectively, in comparison with the control variety Amos (2.370 mkatal/min/g). The majority of PPO transcripts were expressed by the two genes PPO1/5 and PPO2. In some genotypes, the PPO5 gene was expressed. Quantitative PCR confirmed the highest activity of PPO genes in seven hybrid plants with higher DNA contents corresponding to 30 chromosomes with 815 013 copies per plant. Our results indicate the suitability of combining two methods for improved selection: initial expression analysis to assess the PPO transcript level indicating gene activity and subsequent enzymatic assay.

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Protection of polyunsaturated oils against ruminal biohydrogenation and oxidation during storage using a polyphenol oxidase containing extract from red clover

Cited by 27 publications

References 43 publications

The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

The trans-octadecenoic fatty acid profile of beef: Implications for global food and nutrition security

Effect of changes in lipid classes during wilting and ensiling of red clover using two silage additives onin vitroruminal biohydrogenation

Selecting plants with increased total polyphenol oxidases in the genus Trifolium

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