Influence of pectin on intestinal digestion of chromogens in steers

Cruz-Monterrosa, Rosy G.; Ramírez-Bribiesca, J. Efrén; Guerrero-Legarreta, M.I.; Zinn, R. A.

doi:10.1016/j.anifeedsci.2015.06.015

Cited by 2 publications

(3 citation statements)

References 20 publications

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“…In this case, pH sensitivity is the primary variable that influences the particle degradation [ 40 ], and it can be controlled through polymer coating. In our study, pectin particles protected with palm oil and shellac (PwPL) demonstrated satisfactory performance, degrading within the pH range of 2 to 5 with greater efficiency at pH 3; this response is due to the concentration of hydrogen ions released and the gelation of pectin in the small intestine [ 16 ]. Similar studies have successfully protected other substances, such as Lactobacillus plantarum and omega-3 fatty acids, using alginate and pectin [ 41 ] or employing shellac as a coating material in the production of urea-formaldehyde resin microcapsules [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

“…Previous studies have indicated that pectin antagonistically affects carotenoid uptake and utilization in chickens and laboratory animals [ 13 , 15 ]. A study by Cruz et al [ 16 ] observed a reduction in β-carotene digestion in bovines when pectin was infused at a rate of 92.5 g per day through a duodenal cannula. However, since rumen microorganisms readily degrade pectin, measures need to be taken to protect it so that it can reach the intestine and exert its antagonistic effect on β-carotene absorption [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

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Enhancing Pectin Particles with Polymer Additives: Mitigating Rumen Degradation and Minimizing Yellowish Milk Color in Grazed Cows

Vera-Vázquez,

Ramírez-Bribiesca,

Cruz-Monterrosa

et al. 2023

Polymers

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The pigments consumed in grazing give the milk from dual-purpose cows raised in tropical conditions a yellowish color, affecting the quality and price of the milk. This study aimed to develop an economical method with supplementary pectin to antagonize the availability of carotenes by designing microparticles with shellac and palm oil as a viable alternative to protect pectin degradation against rumen microbes. Three preparations of microparticles based on citrus pectin were synthesized: unprotected (PnP), protected with palm oil (PwP), and protected with palm oil and shellac (PwPL) microparticles. Samples were roughly characterized by spectroscopy and electron microscopy techniques. The effect of PnP, PwP, and PwPL on blood metabolites and physicochemical characteristics of the milk of grazing lactating cows was evaluated through in vivo assays. The release of citrus pectin from microparticles was determined as uronic acids using solutions with distinct pH, whereas its degradation was studied using in situ tests. Results revealed that PnP, PwP, and PwPL are amorphous structures with sizes that range from 60 to 265 nm or 750 to 3570 µm and have surface charges that range from −11.5 to −50.2 mV. Samples exhibited characteristic peaks during FTIR analyses that corresponded to O-H, C=O, and COOCH3 groups and bands within the UV-vis region that indicated the absorption of pectin. The EDS analysis revealed the presence of carbon, oxygen, or calcium in samples. The release of uronic acids was higher at pH 2–3 with PwPL. The in situ degradability of PnP, PwP, and PwPL was 99, 28.4, and 17.7%, respectively. Moreover, PwPL decreased the blood concentration of glucose, cholesterol, and lactate. In contrast, 100 g of pectin per animal daily during the feed process reduced yellow coloring. In conclusion, designing particles protected with lipids and polymers as shellac is an economical method that resists degradation at pH levels greater than five.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enhancing Pectin Particles with Polymer Additives: Mitigating Rumen Degradation and Minimizing Yellowish Milk Color in Grazed Cows

Vera-Vázquez,

Ramírez-Bribiesca,

Cruz-Monterrosa

et al. 2023

Polymers

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“…The consumed carotenoids reach the intestine, and along with the formation of chylomicrons are absorbed in the intestinal mucosa, passing into the bloodstream intact to be stored in the adipocytes [2]; β-carotene is one of the main chromogens, its excess is not all transformed into vitamin A [3]. A previous study, carried out by our research group, reports pectin as an antagonist of β-carotene absorption in the bovine intestine [4]. The disadvantage is that the pectin is easily degraded by the microorganisms of the rumen and cannot be administered with food supplements naturally.…”

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confidence: 99%

Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine

2020

Rev.Chim.

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Pectin is a polysaccharide present in food, its basic structure is an anhydro-D-galacturonic acid chain with α 1,4-bonds with methylated carboxyl groups (COOH) that allow the pectin to form a viscous gel and bind with the β-carotene in the intestine and decreases its absorption, consequently it could reduce the yellow color of the covering fat in the bovine carcass. The objective of the study was to design and evaluate pectin microcapsules at different pH. These were made with the extrusion technique using Sodium alginate (SA) and shellac (SH). The treatments were: T1: 8 g of pectin + 5.2 of SA + 2 g of SH (dissolved in 30 mL of ethyl alcohol) in 400 mL of deionized water + one SH layer by immersion. T2: Same ingredients of T1 + SH by aspersion. T3: 8 g of pectin + 5.2 of SA in 400 mL of deionized water + one SH layer by immersion. T4: Same ingredient as T3 + SH spray. T3 showed the highest release of D-galacturonic acid (70%) at pH 3 (P <0.05), without microscopic morphological differences between treatments. It is concluded that the elaboration of microcapsules with the described evaluation characteristics are stable and offers an alternative to capture β-carotene at the duodenum level. Keywords: pectin, microcapsules, shellac, sodium alginate

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Influence of pectin on intestinal digestion of chromogens in steers

Cited by 2 publications

References 20 publications

Enhancing Pectin Particles with Polymer Additives: Mitigating Rumen Degradation and Minimizing Yellowish Milk Color in Grazed Cows

Enhancing Pectin Particles with Polymer Additives: Mitigating Rumen Degradation and Minimizing Yellowish Milk Color in Grazed Cows

Design of Pectin Microcapsules Protected with Shellac and Sodium Alginate with Sensibility of Degradation in Intestinal pH of Bovine

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