The aims of this study were to determine bioactive components of Graviola leaf extracts and to examine the radical scavenging capacity, gene expression of antioxidant enzymes and transcription factors.
An in vitro study was conducted to examine the effect of addition level of concentrate on fermentation characteristics and long-chain unsaturated fatty acids composition, especially conjugated linoleic acid (CLA) and trans-octadecenoic acid (t-FA) by mixed ruminal bacteria when incubated with linseed or rapeseed. Four levels (0.83, 1.25, 1.67 and 2.08%, w/v) of concentrate and ground oilseeds (linseed or rapeseed; 0.83%, w/v) were added to mixed solution of strained rumen fluid with artificial saliva (1:1, v/v) in the glass jar with a glass lid equipped with stirrer, and was incubated anaerobically for 24 h at 39°C. Addition level of concentrate slightly reflect on pH and ammonia concentration of the culture solution at the various incubation times when incubated with both linseed and rapeseed. Total VFA concentration slightly increased with incubation times and concentrate levels for incubations with oilseeds. While CLA composition had a clearly increasing trend with incubation time when incubated with linseed, percent CLA was relatively stable when incubated with rapeseed. Percent CLA, however, had a clearly decreasing trend with concentrate level throughout incubation times with significances at 3 h incubations when incubated with linseed (p<0.038) and rapeseed (p<0.0009). The differences in compositions of t-FA were relatively small among concentrate levels for both incubations with linseed and rapeseed. The ratios of t-FA to CLA were lower for linseed with increased proportion of CLA than for rapeseed.
The hypothesis was that green tea catechins (GTCs) formulated with vitamin C and xylitol followed by enteric coating with hydroxypropyl methyl cellulose phthalate (HPMCP) or encapsulated into γ-cyclodextrin (γ-CD) could enhance intestinal absorption of GTCs. Surface morphology and size obtained by SEM were different. Digestive stability of GTCs encapsulated into γ-CD or coated with HPMCP was enhanced up to 65.56% or 57.63%, respectively. When GTCs were formulated, the digestive stability was greater than the one not formulated. Formulated GTCs followed by encapsulation into γ-CD significantly increased intestinal transport. Absorption of GTCs was 2.8%, 9.64%, 11.97%, 8.41% and 14.36% for only GTCs, GTCs encapsulated into γ-CD, formulated GTCs encapsulated into γ-CD, GTCs coated with HPMCP and formulated GTCs coated with HPMCP, respectively. This study suggests that GTCs, formulated with vitamin C and xylitol followed by γ-CD encapsulation or HPMCP enteric coating, provide combinational effect to increase bioavailability of GTCs.
The effects of seed-associated or free linseed oil on fermentation characteristics and long-chain unsaturated fatty acids composition, especially the formation of conjugated linoleic acid (CLA) and octadecenoic acid (trans-11 C 18:1 , t-C 18:1 ) by mixed ruminal bacteria were examined in vitro. Concentrate (1% of culture solution, w/v, as-fed basis) with ground linseed (0.6% of culture solution, w/v, DM basis) or linseed oil as absorbed onto ground alfalfa hay was added to 600 ml mixed solution consisting of strained rumen fluid and artificial saliva at the ratio of 1:1 in a glass culture jar. The culture jar was covered with a glass lid with stirrer, and placed into a water-bath (39°C) and incubated anaerobically up to 24 h. Seed-associated or free linseed oil did not significantly affect the pH and ammonia concentration in the culture solution. Molar percent of acetate tended to increase while that of propionate decreased with the addition of free oil treatment throughout the incubation. Differences in bacterial number were relatively small, regardless of the form of supplements. Decreasing trends in the compositions of linoleic acid (C 18:2 ) and linolenic acid (C 18:3 ) but increasing trends of stearic acid (C 18:0 ), t-C 18:1 and CLA compositions were found from culture contents up to 12h incubation when incubated with both ground linseed and linseed oil. The compositions of C 18:0 , C 18:2 and C 18:3 were greater but those of oleic acid (C 18:1 ), t-C 18:1 and CLA were smaller in a culture solution containing ground linseed than those containing linseed oil. The ratio of t-C 18:1 to CLA was lower in the culture solutions containing linseed oil up to 12h incubations as compared to those containing ground linseed.
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