Simple solution for a complex problem: Proanthocyanidins, galloyl glucoses and ellagitannins fit on a single calibration curve in high performance-gel permeation chromatography

Stringano, Elisabetta; Gea, An; Salminen, Juha‐Pekka; Mueller-Harvey, Irene

doi:10.1016/j.chroma.2011.08.082

Cited by 14 publications

(27 citation statements)

References 35 publications

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“…Thiolysis provides accurate estimates of the mean degree of polymerization, but not the molecular weight distribution (Kennedy & Taylor 2003). GPC has been limited by lack of well-characterized standards that have chromatographic behavior similar to CT (Stringano et al 2011). Preliminary analysis of the CT from the forage legumes used in this study revealed that several of the samples were not efficiently depolymerized under standard thiolytic conditions (unpublished data), suggesting either unusual extender units (Venter et al 2012) or recalcitrant interflavan bonds (Yokota et al 2013).…”

Section: Resultsmentioning

confidence: 99%

“…Finally, the relationship between hydrodynamic volume and molecular weight appears to be a complex function of the subunit composition for different polyphenols, so even with CT standards it is difficult to generate a reliable calibration plot (Kennedy & Taylor 2003). Partial solutions to these problems include the use of complex mobile phases for GPC (Kennedy & Taylor 2003) and polyphenols from diverse sources to generate calibration plots (Stringano et al 2011), but it was concluded that even with these approaches, GPC provides an estimate of apparent molecular weight. The data obtained by GPC using polystyrene standards and a simple solvent system were used as measures of relative molecular weight, and to determine whether there was a relationship between these values and the protein-precipitation behavior of the CT from forage legumes.…”

Section: Resultsmentioning

confidence: 99%

“…Three problems that plague GPC methods for polyphenols including CT have recently been reviewed (Stringano et al 2011). First, polyphenols may interact with chromatographic stationary phases, such as PL-gel, leading to overestimates in molecular weight (Williams et al 1983).…”

Section: Resultsmentioning

confidence: 99%

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Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes

Naumann

Hagerman

Lambert

et al. 2013

Journal of Plant Interactions

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The beneficial effects of forages containing condensed tannins (CTs) on ruminants are well documented, but the chemical features of CT that yield benefits have not been defined. Some evaluations of limited numbers of highly purified compounds have resulted in positive correlations between CT molecular weight (M W ) and biological activity, while others have failed to show a correlation. The objectives of this study were to determine if M W of CT could predict biological activity relative to protein precipitability. M W of condensed tannin, proteinprecipitable phenolics (PPP), and the amount of protein bound (PB) were determined for nine species of warmseason perennial legumes. There was no correlation between PPP or PB and M W (R 2 0.11 and R 2 0.02, respectively). However, CT concentration did correlate with PPP and PB (R 2 0.81 and R 2 0.69, respectively). It was concluded that CT M W does not explain the variation in protein precipitation by CT from the forage legumes surveyed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes

Naumann

Hagerman

Lambert

et al. 2013

Journal of Plant Interactions

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“…The drying technique (oven vs. freeze drying) also influences the results obtained in the analysis (Waghorn and McNabb, 2003). Other methods to analyze complex tannin mixtures separating catechin, epicatechin, gallocatechin, and epigallocatechin flavan-3-ol units by HPLC are reported (Stringano et al, 2011).…”

Section: Chemistry and Biological Effects Of Tanninsmentioning

confidence: 99%

Use of tannins to improve fatty acids profile of meat and milk quality in ruminants: A review

Morales

Ungerfeld

2015

Chilean J. Agric. Res.

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This paper reviews how tannins, through their effects on rumen lipid metabolism, can affect the composition of ruminants' meat and milk fat. Tannins are a heterogeneous group of plant secondary compounds known for both beneficial and detrimental effects on animals' digestive physiology. Tannins supplementation of ruminants' diets alters both in vivo and in vitro unsaturated fatty acids biohydrogenation and hence the profile of fatty acids outflowing the rumen, which can influence milk and meat content of beneficial fatty acids such as linolenic acid (c9,c12,c15-18:3), vaccenic acid (t11-18:1) and rumenic acid (c9,t11-18:2), among others. Published information indicates that tannins could inhibit biohydrogenation though affecting ruminal microorganisms. Some studies found increments in linolenic, rumenic and/or vaccenic acids in meat and milk fat using different sources of tannins; however, the effects of tannins supplementation on milk and meat fatty acid profile are not consistent, and there are contradictory results published in the literature. Effects of tannin supplementation on fatty acids biohydrogenation are affected by the chemical type of tannins, the complexity of their interactions with dietary components, and the potential microbial adaptation to tannins. In addition, the duration of the tannins-feeding period may also affect milk and meat fatty acid profile. Characterizing the effects of each specific tannic compound on different biohydrogenation steps and on the microbial species conducting them, as well as the interaction between specific tannin compounds and other dietary components can help to take greater advantage of tannins potential to contribute to improve human health through promoting beneficial fatty acids in ruminants products.

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“…Condensed tannins from sainfoin hay were extracted according to the method described by Stringano et al (2011). Condensed tannins were assayed in SHE according to the modified VanillinÁHCl method of Price et al (1978), and the concentration was expressed as catechin equivalent.…”

Section: Plant Extract Preparationmentioning

confidence: 99%

Effect of sainfoin hay and pomegranate peel extracts on in vitro fermentation and protein degradation using the RUSITEC technique

Refat

AneleU.

et al. 2015

Can. J. Anim. Sci.

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Effect of sainfoin hay and pomegranate peel extracts on in vitro fermentation and protein degradation using the RUSITEC technique. Can. J. Anim. Sci. 95: 417Á423. The objectives of this study were to determine the effect of supplementation of sainfoin hay extract (SHE) and pomegranate peel extract (PPE) on in vitro rumen fermentation characteristics, protein metabolism and nutrient digestibility using rumen simulation technique (RUSITEC). The experiment was a completely randomized design with three treatments and four replications. Dietary treatments were: (1) control (10% barley silage and 90% concentrate), and control supplemented (2) with SHE (4.1 g catechin equivalent kg(1 dry matter; DM) or (3) with PPE (2.8 g tannic acid equivalents kg(1 DM). The experiment consisted of 10 d of adaptation and 7 d of data collection. Concentration of total volatile fatty acid (VFA) was lower (PB0.02), but molar proportion of acetate was higher (PB0.01) with SHE or PPE than control. Branched-chain VFA decreased (PB0.01) with PPE supplementation compared with control. Concentrations of large and small peptides were not affected but ammonia nitrogen (NH 3 -N) concentration decreased (P B0.01) with PPE supplementation. Digestibility of DM, starch and crude protein decreased (PB0.02) with SHE and PPE supplementation compared with control. Bacterial nitrogen production (mg d(1 ) and bacterial efficiency (g bacterial nitrogen kg(1 digested organic matter) were not affected by SHE or PPE supplementation. Overall, there were no differences in VFA concentrations, nitrogen fractions and nutrient digestibility between SHE and PPE except for the concentrations of branched-chain VFA and NH 3 -N, which were higher (PB0.01) with SHE versus PPE supplementation. In conclusion, supplementation of high-grain diet with SHE or PPE can decrease rumen by-pass protein; however, suppression of feed fermentation may decrease the feeding value of high-grain diet.

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Simple solution for a complex problem: Proanthocyanidins, galloyl glucoses and ellagitannins fit on a single calibration curve in high performance-gel permeation chromatography

Cited by 14 publications

References 35 publications

Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes

Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes

Use of tannins to improve fatty acids profile of meat and milk quality in ruminants: A review

Effect of sainfoin hay and pomegranate peel extracts on in vitro fermentation and protein degradation using the RUSITEC technique

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