scholarly journals In vitro ruminal degradability of cereal grain starch

2011 ◽  
Vol 49 (No. 4) ◽  
pp. 151-155 ◽  
Author(s):  
O. Tománková ◽  
P. Homolka
Keyword(s):  
Sodium Hydroxide ◽  
Cereal Grains ◽  
In Vitro Method ◽  
Cereal Grain ◽  
Significant Difference ◽  
Grain Starch ◽  
Ruminal Degradability ◽  
Ground Wheat ◽  
Feed Samples

An in vitro method was used to determine ruminal degradability of starch (IVRDS) in a set of cereal grains. The set included 9 feed samples, including 2 samples of ground wheat, 2 samples of wheat treated with sodium hydroxide, ground barley, barley treated with sodium hydroxide, 2 samples of ground oats and ground maize. Ruminal degradability of starch was assayed by the feed fermentation for 2, 4, 6, 16 and 24 hours. A significant difference in starch degradability was found between treated and untreated ground samples after 2-hour fermentation (13.73 ± 3.12 vs. 32.77 ± 8.17; P < 0.001), 4-hour fermentation (33.44 ± 7.31 vs. 60.30 ± 16.71; P < 0.001) and 6-hour fermentation (42.63 ± 7.13 vs. 74.20 ± 6.38; P < 0.001). On the basis of the rate of ruminal degradability of starch the order of cereal grains was as follows (from the highest to the lowest value): ground oats, ground wheat, ground barley, ground maize, wheat and barley treated with sodium hydroxide.

scholarly journals Comparison of ruminal degradability of starch of maize grain and maize silages by in vitro method

2009 ◽  
Vol 57 (1) ◽  
pp. 165-170 ◽  
Author(s):  
Olga Tománková ◽  
Petr Homolka
Keyword(s):  
Dry Matter ◽  
Maize Silage ◽  
In Vitro Method ◽  
Significant Difference ◽  
Ruminal Degradability ◽  
Maize Grain ◽  
Maize Cob ◽  
Whole Plants ◽  
Total Starch

The objective of this experiment was to determine the ruminal degradability of starch using the in vitro method. Maize silages from whole plants (MS), maize cob silage prepared by ensiling of the cobs with bracts (MCS), and maize grain silages (MGS) were compared with maize grain (MG). The tested feeds differed in total starch contents. Averaged starch contents with standard deviation values were 343.3 ± 18.7 g / kg for MS; 522.0 ± 8.9 g / kg for MCS; 727.9 ± 16.9 g / kg for MGS; and 682.8 ± 22.6 g / kg dry matter for MG. The in vitro ruminal degradability of starch was determined by the feed incubation period – for 2, 4, 6, 16 and 24 hours. The higher degradation was observed at the 4-h of incubation for maize silage from whole plants (46.6 ± 4.9 %), maize cob silage (41.2 ± 1.6 %) and maize grain silage (39.7 ± 1.4 %) as compared to maize grain (32.0 ± 1.0 %). Enhanced values of the in vitro ruminal degradability of starch continued to increase until the 24-h of incubation, when the differences between silages and maize grain were balanced. A significant difference of the curves of degradability profile was found between silages and maize grain (P < 0.0001) but was not significant between MS, MCS and MGS.

Cereal grain digestion by selected strains of ruminal fungi

1993 ◽  
Vol 39 (4) ◽  
pp. 367-376 ◽  
Author(s):  
T. A. McAllister ◽  
Y. Dong ◽  
L. J. Yanke ◽  
H. D. Bae ◽  
K.-J. Cheng ◽  
...  
Keyword(s):  
Corn Starch ◽  
Fungal Growth ◽  
Wheat Starch ◽  
Cereal Grains ◽  
Starch Granules ◽  
Starch Digestion ◽  
Protein Matrix ◽  
Cereal Grain ◽  
Neocallimastix Patriciarum ◽  
Grain Starch

The ruminal fungi Orpinomyces joyonii strain 19-2, Neocallimastix patriciarum strain 27, and Piromyces communis strain 22 were examined for their ability to digest cereal starch. All strains digested corn starch more readily than barley or wheat starch. Orpinomyces joyonii 19-2 exhibited the greatest propensity to digest starch in wheat and barley, whereas the digestion of these starches by N. patriciarum 27 and P. communis 22 was limited. Media ammonia concentrations were lower when fungal growth was evident, suggesting that all strains assimilate ammonia. Fungi formed extensive rhizoidal systems on the endosperm of corn, but O. joyonii 19-2 was the only strain to form such systems on the endosperm of wheat and barley. All strains penetrated the protein matrix of corn but did not penetrate starch granules. Starch granules from all three cereals were pitted, evidence of extensive digestion by extracellular amylases produced by O. joyonii 19-2. Similar pitting was observed on the surface of corn starch granules digested by N. patriciarum 27 and P. communis 22, but not on wheat and barley starch granules. The ability of ruminal fungi to digest cereal grains depends on both the strain of fungus and the type of grain. The extent to which fungi digest cereal grain in the rumen remains to be determined.Key words: ruminal fungi, cereal grain, starch digestion, ruminant.

scholarly journals Hairless Canaryseed: A Novel Cereal with Health Promoting Potential

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1327 ◽  
Author(s):  
Emily Mason ◽  
Lamia L’Hocine ◽  
Allaoua Achouri ◽  
Salwa Karboune
Keyword(s):  
Unsaturated Fatty Acids ◽  
The United States ◽  
Cereal Grains ◽  
Antihypertensive Activity ◽  
Human Consumption ◽  
Silica Fibers ◽  
Cereal Grain ◽  
Health Promoting ◽  
Immense Potential

Glabrous canaryseeds were recently approved for human consumption as a novel cereal grain in Canada and the United States. Previously, canaryseeds were exclusively used as birdseed due to the presence of carcinogenic silica fibers; therefore the nutritional value of the seeds has been seriously overlooked. Two cultivars of glabrous canaryseeds (yellow and brown) were created from the hairy varieties. They are high in protein compared to other cereal grains, and contain high amounts of tryptophan, an amino acid normally lacking in cereals, and are gluten-free. Bioactive peptides of canaryseeds produced by in vitro gastrointestinal digestion have shown antioxidant, antidiabetic, and antihypertensive activity. The seeds contain other constituents with health promoting effects, including unsaturated fatty acids, minerals, and phytochemicals. Anti-nutritional components in the seeds are comparable to other cereal grains. Because of their beneficial health effects, canaryseeds should be regarded as a healthy food and have immense potential as a functional food and ingredient. Further research is required to determine additional bioactive peptide activity and capacity, as well as differences between the yellow and brown cultivars.

scholarly journals An in vitro method for studying digestion in the pig

1989 ◽  
Vol 61 (3) ◽  
pp. 673-687 ◽  
Author(s):  
W. Löwgren ◽  
H. Graham ◽  
P. Åman
Keyword(s):  
Crude Protein ◽  
Protein Nitrogen ◽  
In Vitro Method ◽  
Beet Pulp ◽  
Kinetics Of Degradation ◽  
Kinetics Of ◽  
Grower Diet ◽  
Feed Samples ◽  
Small And Large Intestine

1. An in vitro method, using duodenal and ileal digesta and faeces from pigs as inocula for the preparation of three incubation media for simulating the digestive processes in the pig, was proposed. The kinetics of degradation in these three media of three feed samples (pig-grower diet, sugar-beet pulp and wheat bran) with crude protein (nitrogen × 6.25) contents varying from 111 to 196 g/kg, starch contents from 10 to 446 g/kg and dietary fibre contents from 168 to 686 g/kg, were studied.2. The method was investigated by incubating the feeds in the three media for up to 96 h, and determining the rate and extent of disappearance of feed components.3. For each feed the 96 h dry matter disappearance was almost equal for all media, although the rate of disappearance varied considerably, with ileal digesta the most potent, particularly for the high-fibre feeds, and duodenal digesta the least. The patterns of disappearance of individual components were similar in all media, with the exception of crude protein which was apparently less degraded in ileal and especially faecal media.4. Results suggest that a combination of a short (6–12 h) and a long (48–72 h) in vitro incubation could be employed to simulate digestion in the small and large intestine respectively of the pig.

Effects of cereal grains on fibre digestion in vitro

1995 ◽  
Vol 46 (2) ◽  
pp. 403 ◽  
Author(s):  
Y Opatpatanakit ◽  
RC Kellaway ◽  
IJ Lean ◽  
G Annison ◽  
A Kirby
Keyword(s):  
Rumen Fluid ◽  
Synergistic Effects ◽  
Cereal Grains ◽  
Inhibitory Effects ◽  
Cereal Grain

Cereal grains including wheat, barley, oats, maize and sorghum were incubated with strained rumen fluid in vitro with either ryegrass or lucerne in the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 at 3g�C for 24 h. Expected NDF digestibilities in mixtures of cereal grain and forage were calculated by interpolation between NDF digestibilities of each grain and of each forage. These were compared with measured NDF digestibilities to detect deviations due to synergism or inhibition. Wheat, barley and maize had inhibitory effects, whereas oats and sorghum had synergistic effects, on NDF digestibility with both forages.

scholarly journals Study on Development of Fiber-enriched Noodles using Moringa Leaves (Moringa olifera

2019 ◽  
Author(s):  
M Udhaya Ganga ◽  
A Karthiayani ◽  
G Vasanthi ◽  
D Baskaran
Keyword(s):  
Dietary Fiber ◽  
Sensory Evaluation ◽  
Glycemic Index ◽  
Room Temperature ◽  
Storage Period ◽  
Pufa Content ◽  
In Vitro Method ◽  
Significant Difference ◽  
Different Levels

Though noodles are popular, it holds a notion of ‘low fiber food' as they are generally prepared from refined wheat flour, which by its nature lacks fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating leaves of moringa (Moringa olifera) as a fiber source at different levels viz., 3, 4.5 and 6 % in which 3% was found to be the best based on cooking characteristics and sensory evaluation. The noodles thus prepared were packed in flexible polyethylene pouches and stored at room temperature and were further analyzed for physicochemical, cooking, and sensory characteristics at regular intervals of 60 days till 180 days of storage. All the analysis showed the non-significant difference during the storage period stating that the product is good till 180 days of storage. The dietary fiber was found to increase from 3.3 to 4.1%, and in vitro method of glycemic index (GI) analysis showed that the moringa fiber noodle was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of moringa fiber noodles were increased to 3.4 and 2.2% respectively when compared to control.

scholarly journals Fiber Enrichment in Noodles using Banana Pseudo-stem (Musa paradaisiaca)

2021 ◽  
Author(s):  
A. Karthiayani ◽  
M. Udaya Ganga ◽  
C. Ashok Kumar
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Room Temperature ◽  
Storage Period ◽  
Pufa Content ◽  
In Vitro Method ◽  
Significant Difference ◽  
Core Powder ◽  
Different Levels

Background: Despite the fondness for noodles, consumers in India hold the notion that noodles are being made from maida which is seen as product with low fiber. Hence an attempt was made to develop fiber enriched noodles by incorporating banana pseudo-stem tender core powder (BPP) as a fiber source.Methods: BPP was incorporated at different levels viz., 5, 10 and 15% in which 5% was found to be the best based on cooking characteristics and sensory evaluation. The noodles thus prepared were packed in flexible polyethylene pouches and stored at room temperature and were further analyzed for physicochemical, cooking, sensory and colour characteristics at regular intervals of 60 days till 180 days of storage. Result: All the analysis showed the non-significant difference during the storage period stating that the product is good till 180 days of storage. The dietary fiber was found to increase from 3.35 to 4.74% and in vitro method of glycemic index (GI) analysis showed that the fiber noodle was a low GI food when compared to the medium GI of control. The MUFA and PUFA content of BPP noodles were increased when compared to control. 

scholarly journals An in vitro method for studying digestion in the pig

1989 ◽  
Vol 61 (3) ◽  
pp. 689-698 ◽  
Author(s):  
H. Graham ◽  
W. Löwgren ◽  
P. Åman
Keyword(s):  
Small Intestine ◽  
Dietary Fibre ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritive Value ◽  
Protein Nitrogen ◽  
In Vitro Method ◽  
Feed Samples

1. An in vitro method involving incubation of feed samples with buffered duodenal digesta for 12 h or with buffered ileal and faecal inocula for 48 h was compared with in vivo ileal or faecal apparent digestibilities in pigs.2. The five diets investigated had crude protein (nitrogen × 6.25) contents from 164 to 185 g/kg, starch contents from 296 to 463 g/kg and dietary fibre contents from 176 to 347 g/kg.3. In vitro disappearances with duodenal inocula were correlated (P < 0.05) with in vivo ileal apparent digestibilities for crude protein, ash, starch, energy and dry matter, but not for dietary fibre.4. In vitro disappearances with the ileal and faecal inocula were generally correlated (P < 0.1) with in vivo faecal apparent digestibilities for dietary fibre, energy and dry matter, but not for ash or crude protein. The patterns of degradability of fibre polysaccharide residues in vitro and in vivo were also similar.5. Results indicate that this in vitro method could be used to predict the availability of starch and crude protein for digestion in the small intestine, and the degradability of dietary fibre, and thus for comparing the nutritive value of pig feeds.

scholarly journals PENGARUH PENGOLAHAN DAN PENAMBAHAN Na2EDTA PADA TERIGU FORTIFIKASI TERHADAP KETERSEDIAAN BIOLOGIS SENG

2014 ◽  
Vol 8 (3) ◽  
pp. 221
Author(s):  
Estu Nugroho ◽  
Ikeu Tanziha ◽  
Leily Amalia
Keyword(s):  
Wheat Flour ◽  
In Vitro Method ◽  
Significant Difference

The objective of this research was to analyze changes in bioavailability of zinc (Zn) caused by addition of Na2EDTA and processing of fortified wheat flour. Bioavailability of zinc was tested by in vitro method as a simulation of human digestive track. The result showed that there was no significant difference in the bioavailability of zinc on wheat flour which is processed by frying (donuts), steaming (steamed bun), and baking (bread) (p&gt;0.05). However, there was a tendency to increase the bioavailability of wheat flour processed by frying (donuts) and baking (bread) when compared to the raw dough. Raw dough had bioavailability of zinc 13.29%, after frying (donut) increase to 14.72%, and after baking (bread) increase to 17.06%. The addition of Na2EDTA also did not increase bioavailability of zinc significantly for the three types of processing (p&gt;0.05), despite increased bioavailability of zinc on the donuts by 4.67%.<br /><br />

Automated in Vitro Dermal Absorption (AIVDA): A New in Vitro Method for Investigating Transdermal Flux

1997 ◽  
Vol 25 (3) ◽  
pp. 347-357 ◽  
Author(s):  
Richard P. Moody
Keyword(s):  
Human Skin ◽  
Dermal Absorption ◽  
Analytical Sensitivity ◽  
In Vitro Method ◽  
In Vitro Permeation ◽  
Significant Difference ◽  
Barrier Cream ◽  
Student’S T ◽  
Student’S T Test

A new in vitro method for investigating transdermal flux is described. The method, called Automated In Vitro Dermal Absorption (AIVDA), employed small autosampler vial inserts (Moody cells) to hold human skin (0.07cm2) in a standard autosampler carousel. HPLC was used to monitor the permeation rate of test compounds. Analysis was fully automated and remotely monitored and controlled via a modem. A modified Hank's balanced salt solution was used to minimise HPLC background interference. Permeation assays conducted with Deep Woods®, a commercial N,N-diethyl-m-toluamide (DEET)-based mosquito repellent, showed no significant difference in DEET absorption between fresh and frozen human abdominal skin (Student's t test [p ≤ 0.05] 56 ± 9.1% [n = 4] and 48 ± 6.3% [n = 4], respectively). No significant difference was obtained for DEET absorption in human skin pretreated with barrier cream. Preliminary tests conducted to validate AIVDA versus the standard Bronaugh procedure demonstrated excellent agreement for DEET permeation in rat skin (62 ± 12.8% [n = 4] Moody cells; 59 ± 8.1% [n = 3] Bronaugh cells). AIVDA has many advantages over other in vitro permeation tests, including automation, higher analytical sensitivity, rapid sample processing and the ability to use small (5mm outside diameter) skin specimens.

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