Preliminary Investigations on the Role of Alfalfa Saponin in Ruminant Bloat

Lindahl, Ivan L.; Cook, A. C.; Davis, R. E.; Maclay, W. D.

doi:10.1126/science.119.3083.157

Cited by 37 publications

(15 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cholesterol has also been used as a means of purifying saponin; for example, alfalfa saponins have been isolated by this procedure (Lindahl et al, 1954;Potter, 1954). When 20% alfalfa leaf meal and cholesterol were fed to chicks (Peterson, 1950) serum cholesterol levels were depressed, but the depressant was neither isolated nor fed.…”

mentioning

confidence: 99%

Dietary Saponin, a Factor Which May Reduce Liver and Serum Cholesterol Levels

1958

View full text Add to dashboard Cite

mentioning

confidence: 99%

Dietary Saponin, a Factor Which May Reduce Liver and Serum Cholesterol Levels

1958

View full text Add to dashboard Cite

“…Johns (1954) suggested that the foaming system in the rumen could be composed of saliva, saponin, and protein, surface-active materials which would enter the rumen of an animal fed on clover. Lindahl et al (1954) have shown that large doses of lucerne saponin will produce bloat in sheep, particularly if the animals had been grazing clover pastures before treatment. Ferguson and Terry (1955) considered that the bloat-producing factor in lucerne juice is a saponin but failed to produce bloat in sheep with pure lucerne saponin.…”

Section: Please Scroll Down For Articlementioning

confidence: 98%

Bloat in cattle

Mangan¹

1959

New Zealand Journal of Agricultural Research

View full text Add to dashboard Cite

The foaming properties of rumen liquor, bovine salivary mucoprotein, cytoplasmic protein from red clover, and saponins from various pasture legumes have heen examined.Foam strengths of the saponin foams have pH optima, those from red clover and lucerne being between pH 4.5 and 5.0. The presence of calcium in the saponin is necessary for the formation of rigid foams.Foams from red-clover cytoplasmic protein show maximum strens-ths at pH values ranging from 5.4 to 6.0. The foaming properties are markedly dependent on salt concentration.Salivary mucoprotein has greatest foam strength above pH 7.5, but some samples have a secondary peak at pH 6.5.Rumen liquor from cows fed on red clover has a pH optimum for foam strength at pH 5.4 to 5.7 similar to cytoplasmic protein. The particulate matter in rumen liquor has considerable anti-foaming properties.The evidence indicates that cytoplasmic protein is of major importance as a foaming agent in causing bloat in cattle. The implications of these results are discussed with reference to bloat.

show abstract

“…These include saponins (Lindahl et al ., 1954), pectic substances (Conrad et al ., 1958) and soluble proteins and lipids (Mangan, 1959) . Most researchers now agree that soluble proteins are the major chemical factor, with high levels leading to increased incidence of bloat.…”

Section: Introductionmentioning

confidence: 99%