In Vitro Digestion and Fermentation of Microencapsulated Tributyrin for the Delivery of Butyrate

Butyrate possesses negative sensory qualities and is most effectively utilized in the intestine to provide energy to the colonocyte for the maintenance of intestinal health. Butyrate has also shown promise in the treatment of intestinal disorders and diseases such as short bowel syndrome, inflammatory bowel disease, and colon cancer. To modify sensory properties, intestinal release, and butyrate production capabilities, tributyrin (TB) was microencapsulated in whey protein isolate (WPI)‐based and gamma‐cyclodextrin (GC)‐based materials. Using an in vitro digestion and fermentation model, microcapsules containing TB were monitored for their release and production of butyrate in vitro. All samples containing TB showed limited butyrate release (<5%) during oral and gastric stages. In the small intestinal phase, all microcapsules containing TB released approximately 75% of their total butyrate with no significant differences (P > 0.05) across formulations. During the fermentation phase, GC‐based microcapsules produced significantly more butyrate (P < 0.001) on a molar basis than all WPI‐based microcapsules. Butyrate production increased significantly (P < 0.001) over each time interval with GC‐based microcapsules having the highest during the 12 h of fermentation. The GC‐based TB encapsulation systems were able to effectively deliver butyrate to the small intestine and generate butyrate in the large intestine. These microcapsules may, therefore, be beneficial for the maintenance of intestinal health and improvement of disease states across all areas of the gastrointestinal tract.     

Effects of extracts of spices on rumen methanogenesis,enzyme activities and fermentation of feeds in vitro

BACKGROUND: An experiment was conducted to study the effects of boiling water, methanol and ethanol extracts (0, 0.25 and 0.50 mL) of seeds of Foeniculum vulgare (fennel), flower buds of Syzygium aromaticum (clove), bulbs of Allium sativum (garlic), bulbs of Allium cepa (onion) and roots of Zingiber officinalis (ginger) on rumen methanogenesis, fibrolytic enzyme activities and fermentation characteristics in vitro. RESULTS: Ethanol and methanol extracts of fennel, clove and garlic at 0.50 mL and clove at 0.25 mL inhibited (P < 0.05) methane production. Carboxymethylcellulase activity was reduced (P < 0.05) by ethanol and methanol extracts (0.50 mL) of fennel and clove (0.25 and 0.50 mL). The extracts of clove reduced (0.25 and 0.50 mL) xylanase and acetylesterase activities, and the fennel extract (0.50 mL) reduced (P < 0.05) xylanase activity. However, the extracts of garlic (0.50 mL) increased (P < 0.05) acetylesterase activity. Concentrations of volatile fatty acids were reduced (P < 0.05) by the extracts of garlic and onion. The extracts of garlic caused a decrease (P < 0.05) in acetate:propionate ratio (A:P) at 0.50 mL, whereas A:P was increased (P < 0.05) by the inclusion of 0.50 mL extracts of clove. Methanol and ethanol extracts of clove decreased (P < 0.05) in vitro organic matter degradability. Extracts (0.50 mL) of clove decreased (P < 0.05) the numbers of total protozoa, small entodiniomorphs and holotrichs, whereas extracts of onion, ginger and garlic enhanced (P < 0.05) protozoal numbers (both entodiniomorphs and holotrichs). CONCLUSION: Ethanol and methanol extracts of fennel and garlic have potential to inhibit rumen methanogenesis without adversely affecting rumen fermentation. Copyright © 2009 Society of Chemical Industry     

Effects of onion on physicochemical properties,lipid oxidation and microbial growth of fresh pork patties

Onions with or without heating (100 °C, 30 min) were extracted with water or methanol, and antioxidant and antimicrobial activities of onion extracts were evaluated. Product characteristics of fresh pork patties containing various onion extracts were measured during refrigerated storage. Water extracts of onions showed higher extraction yield and iron chelating ability than methanol extracts (P < 0.05), whereas, the latter was more effective than the former in phenolic compounds and reducing power (P < 0.05). The addition of onion extracts [water extract from fresh onion (WEFO), methanol extract from heated onion (MEHO) and their combinations (WEFMEHO)] to pork patties decreased redness, increased yellowness, and inhibited lipid peroxidation (P < 0.05). One per cent of WEFMEHO in pork patties had antioxidant activities as effective as butylated hydroxyl toluene (BHT, 0.01%). Redness and yellowness decreased and increased with the addition of onion extract, respectively (P < 0.05).     

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

The study aimed to evaluate the potential ingredient of stigma maydis (S.M.) as a hypoglycaemic functional food. In the present study, waxy corn flour and corn-resistant starch were used to make biscuits; the influence of S.M. extracts (aqueous extract, SMA; ethanol extract, SME; mixed solvent extract, SMM) on the physical features and in vitro digestibility of biscuit were surveyed. In the meantime, the α-amylase and α-glucosidase inhibition of different S.M. extracts were analysed. Compared with the control dough, 5% ethanol S.M. extract (SME2) dough was observed to have the lowest storage modulus (G'), loss modulus (G"), hardness, water absorption capacity (P < 0.05), while creep strain was the highest (P < 0.05). Adding S.M. extracts could significantly reduce the L*, b* value and increase the a* value of biscuits. Besides, the S.M. extracts could decrease the glycaemic index (G.I.) of biscuits and reduce postprandial blood glucose levels. The GI of SMA1, SMA2, SME1, SME2, SMM1 and SMM2 was decreased to 62.47, 55.17, 51.46, 44.89, 53.05 and 50.11 respectively. Further, the addition of S.M. extract could show a certain inhibitory rate of α-amylase and α-glucosidase when added to biscuits. The inhibition ratio of 5% extract (SMA2, SME2 and SMM2) biscuit was higher than that of 1% extract (SMA1, SME1 and SMM1) biscuit (P < 0.05). As a natural functional component, S.M. extract could be a potential food supplement for type II diabetic mellitus.     

Effects of extracts from bean (Phaseolus vulgaris) and field bean (Vicia faba) varieties on intestinal D-glucose transport in rat in vivo

Saline extract solutions from seeds of both Phaseolus vulgaris and Vicia faba varieties were prepared and tested for their total polyphenolic content and effect on intestinal D -Glucose transport across rat ileum in vivo. Intestinal D -glucose transport was significantly reduced (P < 0.001) by the presence of seed-extracts in the intestinal loop, regardless of the source of the extract. The order of potency (Phaseolus vulgaris, var. artropurpurea > Vicia faba, var. caballar > Vicia faba, var. minor > Phaseolus vulgaris, var. albus) is closely related to the polyphenolic content. Clear differences in the mode of action of the extracts were also observed. Extracts with appreciable polyphenolic content caused both a reversible and a lasting inhibitory effect on glucose transport, whilst extracts with negligible polyphenolic content only induced a reversible inhibition. Polyamide treatment of the extracts decreased their ability to inhibit glucose transport, but their inhibitory effect was not completely abolished by the treatment, further suggesting the presence of some other anti-absorptive factor(s) in the seeds.     

Purification and some properties of a cysteine proteinase from sorghum malt variety SK5912

A cysteine proteinase from sorghum malt variety SK5912 was purified by a combination of 4 M sucrose fractionation, ion‐exchange chromatography on Q‐ and S‐Sepharose (fast flow), gel filtration chromatography on Sephadex G‐100 and hydrophobic interaction chromatography on Phenyl Sepharose CL‐4B. The enzyme was purified 8.4‐fold to give a 13.4% yield relative to the total activity in the crude extract and a final specific activity of 2057.1 U mg^?1 protein. SDS—PAGE revealed two migrating protein bands corresponding to apparent relative molecular masses of 55 and 62 kDa, respectively. The enzyme was optimally active at pH 6.0 and 50 °C, not influenced across a relatively broad pH range of 5.0–8.0 and retained over 60% activity at 70 °C after 30‐min incubation. It was highly significantly (P < 0.001) inhibited by Hg²⁺, appreciably (P < 0.01) inhibited by Ag⁺, Ba²⁺ and Pb²⁺ but highly significantly (P < 0.001) activated by Co²⁺, Mn²⁺ and Sr²⁺. The proteinase was equally highly significantly (P < 0.001) inhibited by both iodoacetate and p‐chloromercuribenzoate and hydrolysed casein to give the following kinetic constants: K_m = 0.33 mg ml^?1; V_max = 0.08 µmol ml^?1 min^?1. Copyright © 2004 Society of Chemical Industry     

Utilisation of dried shiitake,black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics

The nutritional quality of gluten-free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and are a low-calorie option that can be used in gluten-free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and pasting properties of sorghum flour, as well as the physicochemical characteristics and in vitro glycaemic response of sorghum biscuits were studied. Sorghum flour enriched with mushroom powders exhibited higher water absorption capacity and swelling power compared with the control (P < 0.05). The addition of shiitake (Lentinula edodes) mushroom significantly decreased the pasting viscosities, while the addition of black ear (Auricularia auricula) and silver ear (Tremella fuciformis) mushroom increased viscosity values (P < 0.05). Biscuit diameter, thickness and weight loss were reduced with increasing mushroom powder addition, and the colour parameters of biscuits were affected significantly. Enrichment with shiitake and black ear mushroom increased the hardness of biscuits (P < 0.05). Inclusion of mushroom powders significantly reduced the predicted glycaemic response of sorghum biscuits (P < 0.05). Correlation analysis was conducted to illustrate that hydration dynamics (such as water absorption capacity and swelling power) were negatively correlated with glycaemic response (P < 0.001).     

Segmental distribution and expression of two heterodimeric amino acid transporter mRNAs in the intestine of pigs during different ages

BACKGROUND: Segmental distribution and expression of two heterodimeric amino acid transporter mRNAs during different ages were evaluated in pigs along the horizontal axis of the intestine. RESULTS: The intestinal distribution of b^{0, +} AT and y⁺LAT1 mRNA at day 90 showed that for b^{0, +} AT the mRNA levels were increased from the proximal to distal part of the small intestine (P < 0.05) and dropped dramatically in colon (P < 0.05). The ileum had the highest b^{0, +} AT mRNA abundance and the ileum had the lowest. Compared to b^{0, +} AT, the y⁺ LAT1 mRNA levels were decreased from the proximal to distal part of the small intestine (P < 0.05). The duodenum has the highest y⁺ LAT1 mRNA abundance. The mRNA abundance of b^{0, +} AT mRNA increased linearly (P < 0.0001) from day 1 to day 150 in ileum. CONCLUSION: The mRNA expression of heterodimeric amino acid transporters (b^{0, +} AT and y⁺LAT1) was not only differentially regulated by age but also differentially distributed along the intestine of piglets at early stages and growing stages of life, which may be related to luminal substrate concentration as well as amino acid requirement and hormones. Copyright © 2008 Society of Chemical Industry     

Antioxidative characteristics of aqueous and ethanol extracts of glossy privet fruit

Non-enzymatic antioxidant activities of aqueous extract, 50% ethanol extract and 75% ethanol extract of glossy privet fruit were examined. Aqueous and ethanol extracts contained various concentrations of phenolic acids, flavonoids, oleanolic acid and ursolic acid. Each extract scavenged superoxide anion, hydroxyl radical and nitric oxide (P < 0.05) in a concentration-dependent manner and the effect of 75% ethanol extract was significantly greater than other extracts (P < 0.05). Each extract showed a concentration-dependent effect on chelating effect, xanthine oxidase inhibition activity and reducing power (P < 0.05). Compared with controls, each extract significantly decreased malondialdehyde formation in low density lipoprotein (LDL) and 8-epi-PGF_2α formation in plasma (P < 0.05). Aqueous extract exerted a greater effect than ethanol extract on increasing catalase and glutathione peroxidase activities in plasma (P < 0.05). These data suggest that using glossy privet fruit extracts may enhance lipid stability in food systems, and provide antioxidative protection for LDL and plasma.     

Water extractable phytochemicals from Capsicum pubescens (tree pepper) inhibit lipid peroxidation induced by different pro-oxidant agents in brain: in vitro

This study seeks to determine the antioxidant and neuroprotective properties of aqueous extract of ripe and unripe Capsicum pubescens (tree pepper) on some pro-oxidant induced lipid peroxidation in rat’s brain (in vitro). The total phenol, vitamin C, ferric reducing antioxidant property (FRAP) and Fe (II) chelating ability of the extracts of C. pubescens were determined. Thereafter, the ability of the extracts to inhibit lipid peroxidation (induced by FeSO₄, sodium nitroprusside or quinolinic acid) in rat’s brain homogenates (in vitro) was determined. The results of the study revealed that ripe C. pubescens had a significantly higher (P < 0.05) total phenol content [ripe (113.7 mg/100 g), unripe (70.5 mg/100 g)] and reducing power than the unripe pepper. However, there was no significant difference (P > 0.05) in the vitamin C [ripe (231.5 μg/g), unripe (224.4 μg/g)] content and Fe (II) chelating ability of the extracts. However, both extracts significantly (P < 0.05) inhibited lipid peroxidation induced by the pro-oxidant agents [25 μM Fe(II), 7 μM sodium nitroprusside and 1 mM quinolinic acid] in the rat’s brain homogenates in a dose-dependent manner. Nevertheless, the ripe pepper extracts inhibited MDA (Malondialdehyhide) production in the rat’s brain homogenates than the unripe pepper. Conversely, both extracts did not significantly (P > 0.05) inhibit Fe (II)/H₂O₂ induced decomposition of deoxyribose. It was therefore concluded that ripe and unripe C. pubescens would inhibit lipid peroxidation in rat brain in vitro. However, the ripe pepper was a more potent inhibitor of lipid peroxidation in the rat’s brain; this is probably due to its higher phenol content and reducing power.     

Fatty acids and all‐trans‐β‐carotene are correlated in differently colored rice landraces

A set of 54 rice landrace samples was compiled from various Asian countries, including six red/brownish and eight black/purple varieties. Brown rice samples were analyzed for lipid content and fatty acid profile, as well as all‐trans‐β‐carotene content. Black/purple varieties were found to be higher in crude lipid content than the red/brownish and colorless varieties. They also had a higher β‐carotene content than the other two color classes. The highest β‐carotene content determined was 0.22 mg kg⁻¹. Black/purple varieties tended to have a higher proportion of saturated fatty acids in their lipid fraction and a lower proportion of unsaturated fatty acids. The differences were statistically significant (P < 0.05) for oleic acid, which accounted for 42.1% of the lipid fraction in black/purple varieties and for 45.3% and 46.3% in red/brownish and colorless varieties, respectively. β‐Carotene content showed a significantly positive correlation with the crude lipid content (P < 0.001) and the content of saturated fatty acids (P < 0.001) on a dry matter basis. However, it was not correlated with the unsaturated fatty acids content on a dry matter basis. Within the total lipid extract, β‐carotene showed a significantly positive correlation with the proportion of saturated fatty acids (P < 0.01), especially palmitic acid (P < 0.01), and a significantly negative correlation with unsaturated fatty acids (P < 0.001), especially oleic acid (P < 0.01). Copyright © 2005 Society of Chemical Industry     

Physicochemical,microbiological, rheological,and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

Polysaccharide extracts (0.05 ~ 0.15% w/w) from Lactarius volemus Fr. were used as growth factors and were incorporated into three different probiotic yoghurts. Yoghurts with polysaccharide extracts had a significantly improved water‐retention capacity and reduced pH (P < 0.05). Polysaccharide extracts also significantly increased the viable count and essential amino acid content in the probiotic yoghurts (P < 0.05). The best sensory properties were achieved with the addition of 0.10% polysaccharide extracts. Our study suggests that polysaccharide extracts from L. volemus Fr. are a highly efficient growth factor for shortening the fermentation period and improving the quality of probiotic yoghurts.     

Polyphenols in red pepper [<Emphasis Type="Italic">Capsicum annuum var. aviculare</Emphasis> (Tepin)] and their protective effect on some pro-oxidants induced lipid peroxidation in brain and liver

Polyphenols exhibit a wide range of biological effects because of their antioxidant properties. The study sought to carry out a comparative studies on the protective ability of free and bound polyphenol extracts of red Capsicum annuum var. aviculare (Tepin) on brain and liver – in vitro. Free polyphenols of red Capsicum annuum var. aviculare (Tepin) were extracted with 80% acetone, while the bound polyphenols were extracted with ethyl acetate from acid and alkaline hydrolysed residue from free polyphenols extract. The phenol content, Fe(II) chelating ability, OH radical scavenging ability and protective ability of the extract against some pro-oxidant (25 μM Fe(II), 7 μM sodium nitroprusside and 1 mM quinolinic acid)-induced lipid peroxidation in brain and liver was subsequently determined. The results of the study revealed that the free polyphenols (218.2 mg/100 g) content of the pepper were significantly higher (P<0.05) than the bound polyphenols (42.5 mg/100 g). Furthermore, the free polyphenol extract had a significantly higher (<0.05) Fe(II) chelating ability, OH radical scavenging ability than the bound polyphenols. In addition, both extracts significantly inhibited (P<0.05) basal and the various pro-oxidant (25 μM Fe(II), 7 μM sodium nitroprusside and 1 mM quinolinic acid)-induced lipid peroxidation in rat's brain and liver in a dose-dependent manner. However, the free polyphenols caused a significantly higher inhibition in the MDA (malondialdehyde) production in the brain and liver homogenates than the bound phenols. In conclusion, Capsicum annuum var. aviculare (Tepin) contains 83.7% free soluble polyphenol and 16.3% bound polyphenols. In addition, both polyphenolic extracts inhibit the various pro-oxidant agents (Fe²⁺, sodium nitroprusside and quinolinic acid) induced lipid peroxidation in brain and liver tissues in a doe-dependent manner. However, the free polyphenols had higher protective ability than the bound polyphenols. The main mechanism through which they are carry out their protective effect against lipid peroxidation in the brain and the liver is by Fe(II) chelating ability, OH and NO radicals scavenging ability and inhibition of over-stimulation of NMDA receptor.     

Improvement in intestinal function of hamsters as influenced by consumption of polysaccharide-rich sage weed extracts

The purpose of this study was to investigate the effect of the water-soluble polysaccharide-rich sage weed (Salvia plebeia) extracts on intestinal function. The results showed that the extract is rich in water-soluble polysaccharides (60.5/100 g extract), which are mainly composed of pectic polysaccharides and hemicellulose. The inclusion of sage weed extract in the control diet at a level of 0.5/100 g diet resulted in significantly (P < 0.05) improved effects on intestinal and faecal parameters of the hamsters, such as shortened gastrointestinal transit time, reduced caecal ammonia, decreased daily faecal ammonia output, increased short-chain fatty acid concentrations in caecal content, and lowered activities of β-d-glucuronidase, β-d-glucosidase, mucinase, and urease. These findings suggest that an adequate intake of sage weed extracts (0.5/100 g diet) may play a role in the maintenance of intestinal health by reducing the exposure of intestinal mucosa to toxic materials and other harmful compounds.     

Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk

Ginsenosides was microencapsulated using heat‐induced polymerised whey protein as wall material. The entrapment yield was 95.46 ± 1.95% and release rates were about 20% and 100% in gastric and intestine juices, respectively. Microencapsulated ginsenosides (0.03% ginsenosides, w/v) were used for fermented milk formulation. Samples with microencapsulated ginsenosides had much higher acceptability compared with those with ginsenoside extract (P < 0.01). Addition of microencapsulated ginsenosides significantly decreased the syneresis of the sample (P < 0.01). The probiotics remained above 10⁶ CFU mL^?1 during the first 6 weeks, and no significant difference was observed in probiotics population during 10‐week storage for all samples. SEM micrograph revealed that addition of microcapsules did not change the structure of the samples considerably. The polymerised whey protein‐based microencapsulation might be an effective technique to deliver ginsenosides to small intestine through stomach. It also masked bitter taste and improved the colour of the fermented milks containing ginsenosides.     

Deciphering the role of selenium-enriched rice protein hydrolysates in the regulation of Pb2+-induced cytotoxicity: an in vitro Caco-2 cell model study

Lead (Pb), a well-known toxic metal, has a potential of adverse effects on human health. Selenium (Se) can reduce the toxicity caused by heavy metals. In this study, we investigated the protection mechanism of the purified Se-enriched rice protein hydrolysates (SPHs-2) on the Pb²⁺-induced cytotoxicity. A Caco-2 cell model was established to characterise the effect of SPHs-2 on Pb²⁺ absorption in the simulated small intestine. Results showed that 1000 μg mL⁻¹ of SPHs-2 treatment could significantly increase cell viability by 19.43% in Pb²⁺-treated Caco-2 cells (P < 0.05). Furthermore, the absorption of Pb²⁺ was successfully retarded by incorporating SPHs-2. Interestingly, selenomethionine (SeMet) was identified as a major Se species in SPHs-2 by HPLC-ICP-MS, and SeMet played a crucial role in regulating Pb²⁺ intestinal absorption via forming complexes. In light of this, SPHs-2 may serve as a potential Pb²⁺-chelating peptide for developing novel functional food and protecting human health.     

Spatial variation of intestinal skatole production and microbial community in Jinhua and Landrace pigs

BACKGROUND: An excessive accumulation of skatole in pigs is a major contributor to boar taint. Intestinal skatole concentrations may vary among different pig segments and breeds. The objective of this study was to evaluate the spatial variation of intestinal skatole production and the microbial community in local Jinhua and exotic Landrace pigs. RESULTS: For both breeds, skatole concentration increased towards the rectum and segment had a significant effect on skatole (P < 0.001). The caecal skatole concentration in Landrace was significantly lower than proximal, distal colonic and rectal skatole levels (P < 0.05). Compared with Jinhua pigs, the rectal skatole and proximal and distal colonic indole levels were significantly higher in Landrace pigs (P < 0.05). Volatile fatty acids were significantly affected by breed except for isobutyrate and isovalerate (P < 0.05), with higher butyrate level and lower pH in Landrace pigs (P < 0.05). There were no significant differences in mitosis and apoptosis for the two breeds. The denaturing gradient gel electrophoresis profile showed differences between breeds and segments within one breed, though some bands were common to all samples. CONCLUSION: The higher skatole levels in Landrace pigs may be not associated with higher intestinal apoptosis. The results suggested that pig genotype plays a role in the establishment of the host‐specific microbiota and that the variations in fermentation patterns are more likely to explain differences in intestinal skatole production. Copyright © 2009 Society of Chemical Industry     

Development of a three‐tier in vitro system,using Caco‐2 cells,to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion

A three‐tier Caco‐2 cell system was developed to assess simultaneously iron dialysability, uptake and transport across the Caco‐2 monolayer from an in vitro digested food matrix. The effect of lactate (0–200 mmol L⁻¹) on iron absorption from rye bread subjected to simulated peptic (pH 5.5) and pancreatic digestion (pH 6.5) was investigated to model absorption pre and post the sphincter of Oddi. Lactate increased dialysability (11.8%, P < 0.05) in peptic digests whereas it reduced it in pancreatic digests (4.9%, P < 0.001). Iron uptake from the peptic digests was in the region of 39–76 pmol mg⁻¹ protein whereas it decreased from 281 to 51 pmol mg⁻¹ protein in pancreatic digests. Iron transport was calculated for the peptic digests from [¹⁴C]polyethylene glycol movement and only at 200 mmol L⁻¹ lactate was there any detectable transcellular transport (180 pmol mg⁻¹ protein, P < 0.05). Iron absorption was positively correlated to dialysable iron for both digests (R² = 0.48 and 0.41, respectively, P < 0.01) and the effect of lactate was therefore associated mainly with iron bioaccessibility. The three‐tier system showed the potential to obtain detailed insight into each step involved in iron transport across the monolayer from a food mixture. Copyright © 2006 Society of Chemical Industry     

Evaluation of pre‐heating and extraction solvents in antioxidant and antimicrobial activities of garlic,and their application in fresh pork patties

The objectives of this study were to screen the optimum conditions for antioxidant and antimicrobial activities of garlic as affected by pre‐heating and different extraction solvents, and to evaluate the antioxidant and antimicrobial effects of these extracts in ground meat during refrigerated storage. Methanol extracted garlic had a greater total phenolic content, 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH)‐radical scavenging activity and reducing power than water extracted one (P < 0.05), whereas the latter had a greater yield and iron chelating ability than the former (P < 0.05). Moreover, water extract from fresh garlic (WEFG) and methanol extract from heated garlic (MEHG) produced an inhibition zone against Escherichia coli O157:H7 and Listeria monocytogenes. The addition of garlic extracts (WEFG, MEHG and their combinations WEFMEHG)) to pork patties decreased the pH, hunter a values (redness), thiobarbituric acid substances values and the number of total plate count and Enterobacteriaceae (P < 0.05), while the hunter b values (yellowness) increased (P < 0.05). Results of this study indicated that the use of the garlic extracts was able to control lipid oxidation and microbial growth in pork patties.     

Effect of replacement of lactose with partially hydrolysed rice syrup on small intestine development in weaned pigs from 7 to 21 days

BACKGROUND: Feeding pigs with manufactured liquid diets has led to an increase in weaning weights compared with pigs receiving pelleted dry feed. Several alternative dietary ingredients are utilised in manufactured liquid diets other than by‐products of the dairy industry, especially as sources of carbohydrates. Postnatal gut development is important not only for protecting the neonate from enteric pathogens but also for digestion and the absorption of nutrients for growth. The present experiment was designed to study the effect of partially hydrolysed rice syrup as a replacement for lactose in manufactured liquid diets on the development of the small intestine in weaned pigs from 7 to 21 days. RESULTS: The replacement of lactose with partially hydrolysed rice syrup did not affect ileal and duodenal (P > 0.1) disaccharidase activity on day 14 or duodenal sucrase activity on day 21 but increased jejunal disaccharidase activity on day 14 and decreased small intestinal disaccharidase activity on day 21 (P < 0.05). The replacement did not affect alkaline phosphatase activity, the mucosal protein/DNA ratio or intestinal morphological measurements on either day 14 or day 21. CONCLUSION: These results suggest that partially hydrolysed rice syrup could be used as a replacement for lactose in manufactured liquid diets for neonatal pigs. Copyright © 2008 Society of Chemical Industry