Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-23T03:23:42.789Z Has data issue: false hasContentIssue false
  • English
  • Français

Promising perspectives for ruminal protection of polyunsaturated fatty acids through polyphenol-oxidase-mediated crosslinking of interfacial protein in emulsions

Published online by Cambridge University Press:  16 March 2018

N. De Neve ,
B. Vlaeminck ,
F. Gadeyne ,
E. Claeys ,
P. Van der Meeren  and
V. Fievez
N. De Neve
Affiliation:
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Coupure Links 653, Block F, 9000 Ghent, Belgium
B. Vlaeminck
Affiliation:
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Coupure Links 653, Block F, 9000 Ghent, Belgium
F. Gadeyne
Affiliation:
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Coupure Links 653, Block F, 9000 Ghent, Belgium
E. Claeys
Affiliation:
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Coupure Links 653, Block F, 9000 Ghent, Belgium
P. Van der Meeren
Affiliation:
Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Block B, 9000 Ghent, Belgium
V. Fievez*
Affiliation:
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Coupure Links 653, Block F, 9000 Ghent, Belgium
*
†E-mail: [email protected]
Get access

Abstract

Previously, polyunsaturated fatty acids (PUFA) from linseed oil were effectively protected (>80%) against biohydrogenation through polyphenol-oxidase-mediated protein crosslinking of an emulsion, prepared with polyphenol oxidase (PPO) extract from potato tuber peelings. However, until now, emulsions of only 2 wt% oil have been successfully protected, which implies serious limitations both from a research perspective (e.g. in vivo trials) as well as for further upscaling toward practical applications. Therefore, the aim of this study was to increase the oil/PPO ratio. In the original protocol, the PPO extract served both an emulsifying function as well as a crosslinking function. Here, it was first evaluated whether alternative protein sources could replace the emulsifying function of the PPO extract, with addition of PPO extract and 4-methylcatechol (4MC) to induce crosslinking after emulsion preparation. This approach was then further used to evaluate protection of emulsions with higher oil content. Five candidate emulsifiers (soy glycinin, gelatin, whey protein isolate (WPI), bovine serum albumin and sodium caseinate) were used to prepare 10 wt% oil emulsions, which were diluted five times (w/w) with PPO extract (experiment 1). As a positive control, 2 wt% oil emulsions were prepared directly with PPO extract according to the original protocol. Further, emulsions of 2, 4, 6, 8 and 10 wt% oil were prepared, with 80 wt% PPO extract (experiment 2), or with 90, 80, 70, 60 and 50 wt% PPO extract, respectively (experiment 3) starting from WPI-stabilized emulsions. Enzymatic crosslinking was induced by 24-h incubation with 4MC. Ruminal protection efficiency was evaluated by 24-h in vitro batch simulation of the rumen metabolism. In experiment 1, protection efficiencies were equal or higher than the control (85.5% to 92.5% v. 81.3%). In both experiments 2 and 3, high protection efficiencies (>80%) were achieved, except for emulsions containing 10 wt% oil emulsions (<50% protection), which showed oiling-off after enzymatic crosslinking. This study demonstrated that alternative emulsifier proteins can be used in combination with PPO extract to protect emulsified PUFA-rich oils against ruminal biohydrogenation. By applying the new protocol, 6.5 times less PPO extract was required.

Keywords

rumen-bypasssodium dodecyl sulfate polyacrylamide gel electrophoresiszymographyin vitrotyrosinase
Type
Research Article
Information
animal , Volume 12 , Issue 12 , December 2018 , pp. 2539 - 2550
Copyright
© The Animal Consortium 2018 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Footnotes

a

Present address: Research Group Marine Biology, Department of Biology, Faculty of Sciences, Ghent University, Krijgslaan 281-S8, B-9000 Gent, Belgium.

References

Ackman, RG and Sipos, JC 1964. Application of specific response factors in the gas chromatographic analysis of methyl esters of fatty acids with flame ionization detectors. Journal of the American Oil Chemists Society 41, 377–378.Google Scholar
Ambrose, DJ, Kastelic, JP, Corbett, R, Pitney, PA, Petit, HV, Small, JA and Zalkovic, P 2006. Lower pregnancy losses in lactating dairy cows fed a diet enriched in α-linolenic acid. Journal of Dairy Science 89, 3066–3074.Google Scholar
Baumann, E, Chouinard, PY, Lebeuf, Y, Rico, DE and Gervais, R 2016. Effect of lipid supplementation on milk odd- and branched-chain fatty acids in dairy cows. Journal of Dairy Science 99, 6311–6323.Google Scholar
Dickinson, E 1999. Adsorbed protein layers at fluid interfaces: interactions, structure and surface rheology. Colloids and Surfaces B: Biointerfaces 15, 161–176.Google Scholar
Elis, S, Freret, S, Desmarchais, A, Maillard, V, Cognié, J, Briant, E, Touzé, J-L, Dupont, M, Faverdin, P, Chajès, V, Uzbekova, S, Monget, P and Dupont, J 2016. Effect of a long chain n-3 PUFA-enriched diet on production and reproduction variables in Holstein dairy cows. Animal Reproduction Science 164, 121–132.Google Scholar
El-Sherbiny, M, Cieślak, A, Szczechowiak, J, Kołodziejski, P, Szulc, P and Szumacher-Strabel, M 2016. Effect of nanoemulsified oils addition on rumen fermentation and fatty acid proportion in a rumen simulation technique. Journal of Animal and Feed Sciences 25, 116–124.Google Scholar
Ercili Cura, D, Lille, M, Partanen, R, Kruus, K, Buchert, J and Lantto, R 2010. Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels. International Dairy Journal 20, 830–837.Google Scholar
Fievez, V, Vlaeminck, B, Jenkins, T, Enjalbert, F and Doreau, M 2007. Assessing rumen biohydrogenation and its manipulation in vivo, in vitro and in situ . European Journal of Lipid Science and Technology 109, 740–756.Google Scholar
Friedman, M 1997. Chemistry, biochemistry, and dietary role of potato polyphenols. A review. Journal of Agricultural and Food Chemistry 45, 1523–1540.Google Scholar
Gadeyne, F, De Neve, N, Vlaeminck, B, Claeys, E, Van der Meeren, P and Fievez, V 2016a. Polyphenol oxidase containing sidestreams as emulsifiers of rumen bypass linseed oil emulsions: interfacial characterization and efficacy of protection against in vitro ruminal biohydrogenation. Journal of Agricultural and Food Chemistry 64, 3749–3759.Google Scholar
Gadeyne, F, De Neve, N, Vlaeminck, B, Van Der Meeren, P and Fievez, V 2016b. Transfer to the milk of rumen bypass CLA emulsions created by potato tuber peel polyphenol oxidase. Proceedings of the 14th Euro Fed Lipid Congress, 18 to 21 September 2016, Ghent, Belgium, Abstracts, pp. 165–165.Google Scholar
Gadeyne, F, De Neve, N, Vlaeminck, B, Van der Meeren, P and Fievez, V 2017. In vitro post-ruminal digestion of rumen bypass emulsions encapsulated by interfacial crosslinking using polyphenol oxidase from potato tuber peels. Journal of Dairy Science 100 (suppl. 2), 95.Google Scholar
Gadeyne, F, De Ruyck, K, Van Ranst, G, De Neve, N, Vlaeminck, B and Fievez, V 2016c. Effect of changes in lipid classes during wilting and ensiling of red clover using two silage additives on in vitro ruminal biohydrogenation. The Journal of Agricultural Science 154, 553–566.Google Scholar
Gadeyne, F, Van Ranst, G, Vlaeminck, B, Vossen, E, Van der Meeren, P and Fievez, V 2015. Protection of polyunsaturated oils against ruminal biohydrogenation and oxidation during storage using a polyphenol oxidase containing extract from red clover. Food Chemistry 171, 241–250.Google Scholar
Hassim, HA, Lourenço, M, Goel, G, Vlaeminck, B, Goh, YM and Fievez, V 2010. Effect of different inclusion levels of oil palm fronds on in vitro rumen fermentation pattern, fatty acid metabolism and apparent biohydrogenation of linoleic and linolenic acid. Animal Feed Science and Technology 162, 155–158.Google Scholar
Isaschar-Ovdat, S, Davidovich-Pinhas, M and Fishman, A 2016. Modulating the gel properties of soy glycinin by crosslinking with tyrosinase. Food Research International 87, 42–49.Google Scholar
Isaschar-Ovdat, S, Rosenberg, M, Lesmes, U and Fishman, A 2015. Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin. Food Hydrocolloids 43, 493–500.Google Scholar
Lanier, JS and Corl, BA 2015. Challenges in enriching milk fat with polyunsaturated fatty acids. Journal of Animal Science and Biotechnology 6, 26–34.Google Scholar
Le Roes-Hill, M, Palmer, Z, Rohland, J, Kirby, BM and Burton, SG 2015. Partial purification and characterisation of two actinomycete tyrosinases and their application in cross-linking reactions. Journal of Molecular Catalysis B: Enzymatic 122, 353–364.Google Scholar
Livingstone, KM, Lovegrove, JA and Givens, DI 2012. The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies. Nutrition Research Reviews 25, 193–206.Google Scholar
Lock, AL and Bauman, DE 2004. Modifying milk fat composition of dairy cows to enhance fatty acids beneficial to human health. Lipids 39, 1197–1206.Google Scholar
Ma, H, Forssell, P, Partanen, R, Buchert, J and Boer, H 2011. Improving laccase catalyzed cross-linking of whey protein isolate and their application as emulsifiers. Journal of Agricultural and Food Chemistry 59, 1406–1414.Google Scholar
Macierzanka, A, Bordron, F, Rigby, NM, Mills, ENC, Lille, M, Poutanen, K and Mackie, AR 2011. Transglutaminase cross-linking kinetics of sodium caseinate is changed after emulsification. Food Hydrocolloids 25, 843–850.Google Scholar
Maier, C, Ensenberger, S, Irmscher, SB and Weiss, J 2016. Glutaraldehyde induced cross-linking of oppositely charged oil-in-water emulsions. Food Hydrocolloids 57, 221–228.Google Scholar
Maier, C, Oechsle, AM and Weiss, J 2015. Cross-linking oppositely charged oil-in-water emulsions to enhance heteroaggregate stability. Colloids and Surfaces B: Biointerfaces 135, 525–532.Google Scholar
Marengo, M, Miriani, M, Ferranti, P, Bonomi, F, Iametti, S and Barbiroli, A 2016. Structural changes in emulsion-bound bovine beta-lactoglobulin affect its proteolysis and immunoreactivity. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1864, 805–813.Google Scholar
Mayer, AM 2006. Polyphenol oxidases in plants and fungi: Going places? A review. Phytochemistry 67, 2318–2331.Google Scholar
Osborne, VR, Radhakrishnan, S, Odongo, NE, Hill, AR and McBride, BW 2008. Effects of supplementing fish oil in the drinking water of dairy cows on production performance and milk fatty acid composition1. Journal of Animal Science 86, 720–729.Google Scholar
Palmquist, DL 2009. Omega-3 fatty acids in metabolism, health, and nutrition and for modified animal product foods. The Professional Animal Scientist 25, 207–249.Google Scholar
Ribeiro, ES 2018. Lipids as regulators of conceptus development: implications for metabolic regulation of reproduction in dairy cattle. Journal of Dairy Science, https://doi.org//10.3168/jds.2017-13469, Published online by American Dairy Science Association 22 November 2017.Google Scholar
Sato, ACK, Perrechil, FA, Costa, AAS, Santana, RC and Cunha, RL 2015. Cross-linking proteins by laccase: effects on the droplet size and rheology of emulsions stabilized by sodium caseinate. Food Research International 75, 244–251.Google Scholar
Shingfield, KJ, Bonnet, M and Scollan, ND 2013. Recent developments in altering the fatty acid composition of ruminant-derived foods. Animal 7, 132–162.Google Scholar
Thalmann, C and Lötzbeyer, T 2002. Enzymatic cross-linking of proteins with tyrosinase. European Food Research and Technology 214, 276–281.Google Scholar
Winters, AL and Minchin, FR 2005. Modification of the Lowry assay to measure proteins and phenols in covalently bound complexes. Analytical Biochemistry 346, 43–48.Google Scholar
Wolf, WJ 1993. Sulfhydryl content of glycinin: effect of reducing agents. Journal of Agricultural and Food Chemistry 41, 168–176.Google Scholar
Wolff, RL, Bayard, CC and Fabien, RJ 1995. Evaluation of sequential methods for the determination of butterfat fatty acid composition with emphasis on trans-18:1 acids. Application to the study of seasonal variations in french butters. Journal of the American Oil Chemists’ Society 72, 1471–1483.Google Scholar
Xu, R, Teng, Z and Wang, Q 2016. Development of tyrosinase-aided crosslinking procedure for stabilizing protein nanoparticles. Food Hydrocolloids 60, 324–334.Google Scholar
Yang, M, Liu, F and Tang, C-H 2013. Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels. Food Research International 52, 409–418.Google Scholar
Zeeb, B, Beicht, J, Eisele, T, Gibis, M, Fischer, L and Weiss, J 2013. Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions. Food Research International 54, 1712–1721.Google Scholar
Zeeb, B, Fischer, L and Weiss, J 2014. Stabilization of food dispersions by enzymes. Food & Function 5, 198–213.Google Scholar
Supplementary material: File

De Neve et al. supplementary material

De Neve et al. supplementary material 1

Download De Neve et al. supplementary material(File)
File 554.5 KB