Enhanced conjugated linoleic acid and biogas production after ruminal fermentation with Piper betle L. supplementation / Aumento na produção de ácido linoléico conjugado e biogás após fermentação ruminal com suplementação com Piper betle L.

Piper betle L. is edible plant richer in polyphenols that might improve feed utilization in rumen diet. The objective of the present study was to investigate the effect of various Piper betle L. powder (PL) doses on in vitro rumen microorganisms, ruminal biogas and fermentation end-product production, and biohydrogenation including lipolysis-isomerization. The completely randomized design used five levels of PL supplementation (0, 25, 50, 75 and 100 mg DM) incubated with 400 mg of a basal substrate of Pangola hay and concentrate (50:50). The matrix compounds (g/kg DM) of 0.27 catechin, 0.11 rutin, 3.48 quercetin, 0.41 apigenin, 0.04 myricetin, 0.27 kaempferol, 0.76 eugenol and 0.22 caryophyllene derived from PL altered the fermentation pattern, with an increase in degradable nutrients and total volatile fatty acids and acetogenesis without shifting pH during fermentation. These values promoted in vitro gas production, with higher carbon dioxide and lower methane production. Although, hydrogen recovery from lipolysis-isomerization in biohydrogenation was limited, PL successfully promoted stearic acid (C18:0) accumulation by changing the biohydrogenation pathway of fatty acids, causing more C18:1 trans-11 rather than C18:2 trans-11, cis-15. Consequently, this resulted in more conjugated linoleic acid (CLA) cis-9, trans-11, CLA trans-10, cis-12 and CLA trans-11, cis-13. Enhanced PL supply increased total bacteria and fungal zoospores due to a reduction in rumen protozoa. In conclusion, our results demonstrated that PL is a feed additive with potential for ruminants, promising improved ruminal fermentation and biohydrogenation, while reducing methane production.(AU)

Piper betle L. é uma planta comestível rica em polifenois que podem melhorar a utilização de alimentos na dieta de ruminantes. O objetivo do presente estudo foi investigar o efeito de várias doses de Piper betle L em . pó (PL) sobre microrganismos do rúmen in vitro, biogás ruminal e produção de produtos finais de fermentação e bio-hidrogenação, incluindo lipólise e isomerização. O delineamento inteiramente casualizado utilizou cinco níveis de suplementação de PL (0, 25, 50, 75 e 100 mg de MS) incubados com 400 mg de um substrato basal do feno de Pangola e concentrado (50:50). Os compostos da matriz (g / kg MS) de 0,27 catequina, 0,11 rutina, 3,48 quercetina, 0,41 apigenina, 0,04 miricetina, 0,27 kaempferol, 0,76 eugenol e 0,22 cariofileno derivado de PL, alteraram o padrão de fermentação com o aumento de nutrientes degradáveis e voláteis totais, ácidos graxos e acetogênese sem alterar o pH durante a fermentação. Esses valores promoveram a produção de gás in vitro, com maior dióxido de carbono e menor produção de metano. Embora a recuperação de hidrogênio da lipólise-isomerização na bio-hidrogenação tenha sido limitada, o PL promoveu com sucesso o acúmulo de ácido esteárico (C18: 0) alterando a via de bio-hidrogenação dos ácidos graxos, causando mais C18: 1 trans-11 do que C18: 2 trans-11, cis -15. Consequentemente, isso resultou em mais ácido linoléico conjugado (CLA) cis-9, trans-11, CLA trans-10, cis-12 e CLA trans-11, cis-13. O suprimento aprimorado de PL aumentou o total de bactérias e zoósporos de fungos devido a uma redução no número de protozoários do rúmen. Em conclusão, nossos resultados demonstram que o PL é um aditivo alimentar com potencial para ruminantes, prometendo fermentação ruminal e bio-hidrogenação aprimoradas, enquanto reduz a produção de metano.(AU)

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.).

This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy, and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol compounds, and bixin content from the free and encapsulated extract were assessed once stored for 12 d at different temperatures (4 °C, 25 °C, and 65 °C). The results demonstrated the ability of the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to 80%, where the protein structure and amino acid content were the relevant factors to obtain high encapsulation efficiencies. The free extracts stored at 65 °C for 12 d experienced a degradation of bixin and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins have a potential encapsulation capacity of annatto extract by ionic gelation.

Enhanced conjugated linoleic acid and biogas production after ruminal fermentation with Piper betle L. supplementation / Aumento na produção de ácido linoléico conjugado e biogás após fermentação ruminal com suplementação com Piper betle L

ABSTRACT: Piper betle L. is edible plant richer in polyphenols that might improve feed utilization in rumen diet. The objective of the present study was to investigate the effect of various Piper betle L. powder (PL) doses on in vitro rumen microorganisms, ruminal biogas and fermentation end-product production, and biohydrogenation including lipolysis-isomerization. The completely randomized design used five levels of PL supplementation (0, 25, 50, 75 and 100 mg DM) incubated with 400 mg of a basal substrate of Pangola hay and concentrate (50:50). The matrix compounds (g/kg DM) of 0.27 catechin, 0.11 rutin, 3.48 quercetin, 0.41 apigenin, 0.04 myricetin, 0.27 kaempferol, 0.76 eugenol and 0.22 caryophyllene derived from PL altered the fermentation pattern, with an increase in degradable nutrients and total volatile fatty acids and acetogenesis without shifting pH during fermentation. These values promoted in vitro gas production, with higher carbon dioxide and lower methane production. Although, hydrogen recovery from lipolysis-isomerization in biohydrogenation was limited, PL successfully promoted stearic acid (C18:0) accumulation by changing the biohydrogenation pathway of fatty acids, causing more C18:1 trans-11 rather than C18:2 trans-11, cis-15. Consequently, this resulted in more conjugated linoleic acid (CLA) cis-9, trans-11, CLA trans-10, cis-12 and CLA trans-11, cis-13. Enhanced PL supply increased total bacteria and fungal zoospores due to a reduction in rumen protozoa. In conclusion, our results demonstrated that PL is a feed additive with potential for ruminants, promising improved ruminal fermentation and biohydrogenation, while reducing methane production.

RESUMO: Piper betle L. é uma planta comestível rica em polifenois que podem melhorar a utilização de alimentos na dieta de ruminantes. O objetivo do presente estudo foi investigar o efeito de várias doses de Piper betle L em . pó (PL) sobre microrganismos do rúmen in vitro, biogás ruminal e produção de produtos finais de fermentação e bio-hidrogenação, incluindo lipólise e isomerização. O delineamento inteiramente casualizado utilizou cinco níveis de suplementação de PL (0, 25, 50, 75 e 100 mg de MS) incubados com 400 mg de um substrato basal do feno de Pangola e concentrado (50:50). Os compostos da matriz (g / kg MS) de 0,27 catequina, 0,11 rutina, 3,48 quercetina, 0,41 apigenina, 0,04 miricetina, 0,27 kaempferol, 0,76 eugenol e 0,22 cariofileno derivado de PL, alteraram o padrão de fermentação com o aumento de nutrientes degradáveis e voláteis totais, ácidos graxos e acetogênese sem alterar o pH durante a fermentação. Esses valores promoveram a produção de gás in vitro, com maior dióxido de carbono e menor produção de metano. Embora a recuperação de hidrogênio da lipólise-isomerização na bio-hidrogenação tenha sido limitada, o PL promoveu com sucesso o acúmulo de ácido esteárico (C18: 0) alterando a via de bio-hidrogenação dos ácidos graxos, causando mais C18: 1 trans-11 do que C18: 2 trans-11, cis -15. Consequentemente, isso resultou em mais ácido linoléico conjugado (CLA) cis-9, trans-11, CLA trans-10, cis-12 e CLA trans-11, cis-13. O suprimento aprimorado de PL aumentou o total de bactérias e zoósporos de fungos devido a uma redução no número de protozoários do rúmen. Em conclusão, nossos resultados demonstram que o PL é um aditivo alimentar com potencial para ruminantes, prometendo fermentação ruminal e bio-hidrogenação aprimoradas, enquanto reduz a produção de metano.

Optimization of the Microwave-Assisted Extraction Process of Bioactive Compounds from Annatto Seeds (Bixa orellana L.).

This study deals with the extraction, optimization, and evaluation of the antioxidant and antimicrobial activities of bioactive compounds obtained from the seeds of annatto using microwave-assisted extraction as compared to leaching. Annatto seeds were subjected to a microwave treatment of 2450 MHz and power of 700 watts using a response surface design involving four factors: pH (4⁻11), solvent concentration (ethanol) (50⁻96 %), solvent-to-seed ratio (2⁻10), and microwave exposure time (0⁻5 min). The contents of polyphenol compounds and bixin were taken as response variables. Subsequently, the antioxidant and antimicrobial activities were assessed at the optimal processing conditions predicted by the experimental design. Microwaves, solvent concentration, and the solvent-to-seed ratio showed a statistically significant effect for the extraction of polyphenol compounds and bixin. Thus, microwaves accelerated the extraction of those compounds and the slight increase in temperature caused some degradation of the polyphenol compounds. The microwave-assisted extraction increased the contents of polyphenols and bixin along with their antioxidant activity as compared to leaching extraction. However, this technique does not significantly improve the antimicrobial activity against Bacillus cereus and Staphylococcus aureus.