Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-23T05:40:25.988Z Has data issue: false hasContentIssue false
  • English
  • Français

Formation of complexes between polyvinyl pyrrolidones or polyethylene glycols and tannins, and their implication in gas production and true digestibility in in vitro techniques

Published online by Cambridge University Press:  09 March 2007

H. P. S. Makkar ,
M. Blümmel  and
K. Becker
H. P. S. Makkar
Affiliation:
Institute for Animal Production in the Tropics and Subtropics, University of Hohenheim (480), D-70593 Stuttgart, Germany
M. Blümmel
Affiliation:
Institute for Animal Production in the Tropics and Subtropics, University of Hohenheim (480), D-70593 Stuttgart, Germany
K. Becker
Affiliation:
Institute for Animal Production in the Tropics and Subtropics, University of Hohenheim (480), D-70593 Stuttgart, Germany
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Various tannin-complexing agentsw have been used to study the potential adverse effects of tannis on rumen metabolism. Using a method based on turbidity formation, the binding of various tannin-complexing agents (polyvinyl polypyrrolidone (PVPP), polyethylene glycol (PEG) of molecular weights 2000 to 35000, and polyvinyl pyrrolidone (PVP) of molecular weight 10000, 40000 and 360000) to tannins (tannic acid, purified tannins from quebracho (Aspidosperma quebracho) and leaves of trees and shrubs (Acioa barteri, Dichostachys cinerea, Guiera senegalensis, Piliostigma reticulatum)) was investigated at different pH values. The binding of all the tannins with PVPP was highest at pH 3–4 and lowest at pH 7. For all the pH range (3–7) studied, the binding of PEG was higher than that of PVP. For all the tannins except tannic acid, the binding to PVP was the same from pH 4·7 to 7. Similar results were observed for the PEG of molecular weight 6000 or higher for all the tannins except quebracho tannins for which the binding increased as the pH increased from 3 to 7. The binding with PEG 2000 decreased to a greater extent as the pH reached near neutral and for PEG 4000 this decrease was slightly lower. Addition of these tannin-complexing agents to the in vitro gas system resulted in higher gas production from tannin-rich feeds (increase varied from 0 to 135%). The PEG were the most effective followed by PVP and PVPP. The PEG 35000 was least effective. The efficiency of other PEG was similar. The PEG 6000 was preferred to PEG 2000 or 4000 as its binding to tannins was higher at near neutral pH values. The gas production increased with an increase in the amount of PEG 6000 up to 0·6 g/40 ml rumen-fluid-containing medium containing 0·5 g tannin-rich feed, beyond which no increase was observed. The percentage increase in gas value at 24 h fermentation correlated significantly with tannin values, the highest correlation (r 0·95) being with protein precipitation capacity of tannins. The increase in gas production was associated with higher production of short-chain fatty acids with little change in their molar proportions, suggesting an increase in organic matter digestibility by inclusion of the PEG in tannin-rich feeds. However, apparent and true digestibilities were lower on addition of the PEG, due to the presence of PEG-tannin complexes in the residues. The use of this bioassay (percentage increase in gas production in the presence of PEG 6000) along with other tannin assays would provide a better insight into the nutritional significance of tannins.

Keywords

Polyethylene glycolPolyvinyl pyrrolidoneTanninsGas productionDigestibility
Type
Complexes of PEG and PVP with tannins
Information
British Journal of Nutrition , Volume 73 , Issue 6 , June 1995 , pp. 897 - 913
Copyright
Copyright © The Nutrition Society 1995

References

Anderson, R. A. & Sowers, J. A. (1968). Optimum conditions for binding of plant phenols to insoluble polyvinylpyrrolidone. Phytochemistry 7, 293–301.Google Scholar
Asquith, T. N. & Butler, L. G. (1985). Use of dye-labeled protein as spectrophotometric assay for protein precipitants such as tannin. Journul of Chemical Ecology 11, 1535–1544.Google Scholar
Asquith, T. N., Uhlig, J., Mehansho, H., Putman, L., Carlson, D. M. & Butler, L. (1987). Binding of condensed tannins to salivary proline-rich glycoproteins: the role of carbohydrate. Journal of Agricultural and Food Chemistry 35, 331–334.CrossRefGoogle Scholar
Badran, A. M. & Jones, D. E. (1965). Polyethylene glycols-tannin interactions in extracting enzymes. Nature 206, 622–623.Google Scholar
Barroga, C. F., Laurena, A. C. & Mendoza, E. M. (1985). Effect of condensed tannins on the in vitro protein digestibility of mung bean (Vigna radiata (L.) Wilczek). Journal of Agricultural and Food Chemistry 33, 1157–1159.CrossRefGoogle Scholar
Barry, T. N. & Duncan, S. J. (1984). The role of condensed tannins in the nutritive value of Lotus pedunculatus for sheep. 1. Voluntary intake. British Journal of Nutrition 51, 485–491.CrossRefGoogle ScholarPubMed
Barry, T. N. & Manley, T. R. (1986). Interrelationships between the concentrations of total condensed tannins, free condensed tannins and lignin in Lotus sp. and their possible consequences in ruminant nutrition. Journal of the Science of Food and Agriculture 31, 248–254.CrossRefGoogle Scholar
Bl¨lmmel, M. & Ørskov, E. R. (1993). Comparison of in vitro gas production and nylon bag degradability of roughage in predicting feed intake in cattle. Animal Feed Science and Technology 40, 109–119.CrossRefGoogle Scholar
Cafantaris, B. (1981). Ueber die Wirkung von Antibiotikazsaetzen auf die mikrobielle Gaerung im Pansensaft in vitro. (The influence of antibiotic supplements on microbial fermentation in rumen fluid in vitro.) Ph.D. Thesis, University of Hohenheim, Stuttgart, Germany.Google Scholar
Doner, L. W., Bécard, G. & Irwin, P. L. (1993). Binding of flavonoids by polyvinylpolypyrrolidone. Journal of Agricultural and Food Chemistry 41, 753–757.CrossRefGoogle Scholar
Foley, W. J. & Hume, I. D. (1987). Digestion and metabolism of high-tannin Eucalyptus foliage by the brushtail possum (Trichosurus vulpecula) (Marsupialia: Phalangeridae). Journal of Comparative Physiology B 157,67–76.CrossRefGoogle ScholarPubMed
Garrido, A., Gomez-Cabrera, A., Guerrero, J. E. & van der Meer, J. M. (1991). Effects of treatment with. polyvinylpyrrolidone and polyethylene glycol on faba bean tannins. Animal Feed Science and Technology 35, 199–203.CrossRefGoogle Scholar
Glenn, J. L., Durley, R. C. & Pharis, R. P. (1972). Use of insoluble polyvinylpyrrolidone for purification of plant extracts and chromatography of plant hormones. Phytochemistry 11, 345–351.CrossRefGoogle Scholar
Goering, H. G. & van Soest, P. J. (1970). Forage Fiber Analysis. Agriculture Handbook no. 379. Washington DC: Agricultural Research Station, US Department of Agriculture.Google Scholar
Hagerman, A. E. & Butler, L. G. (1981). Specificity of proanthocyanidin-protein interactions. Journal of Biological Chemistry 256, 4494–4497.CrossRefGoogle ScholarPubMed
Hagerman, A. E. & Robbins, C. (1993). Specificity of tannin-binding salivary proteins relative to diet selection by mammals. Canadian Journal of Zoology 71, 628–633.Google Scholar
Hemingway, R. W. (1989). Structural variation in proanthocyanidins and their derivatives. In Chemistry and Significance of Condensed Tannins, pp. 83–108 [Hemingway, R.W. and Karchesy, J. J., editors]. New York: Plenum Press.Google Scholar
Horigome, T., Ohkuma, T. & Muta, M. (1984). Effect of condensed tannins of false acacia leaves on protein digestibility as measured with rats. Japanese Journal of Zootechnical Science 55, 209–306.Google Scholar
Hydén, S. (1955). A turbidity method for the determination of higher polyethylene glycol in biological materials. Kungl Lantbrukshögskolans Annaler 22, 139–145.Google Scholar
Khazaal, K. & Ørskov, E. R. (1993). A preliminary investigation on the use of the in vitro gas production technique with polyvinylpyrrolidone for the assessment of antinutritive factors in browse. In Proceedings of the VIIth World Conference on Animal Production, Vol. 3, pp. 245–246. Edmonton: University of Alberta.Google Scholar
Laurena, A. C., Truong, V. D. & Mendoza, E. M. T. (1984). Effects of condensed tannins on the in vitro protein digestibility of cowpea (Vigna unguiculata L. Walp). Journal of Agricultural and Food Chemistry 32, 1045–1048.CrossRefGoogle Scholar
McArthur, C. (1988). Variation in neutral detergent fiber analysis of tannin-rich foliage. Journal of Wildlife Management 52, 374–378.CrossRefGoogle Scholar
Makkar, H. P. S. & Becker, K. (1993). Behaviour of tannic acid from various commercial sources towards redox, metal complexing and protein precipitation assays of tannins. Journal of the Science of Food and Agriculture 62, 295–299.Google Scholar
Makkar, H. P. S. & Becker, K. (1994). Isolation of tannins from leaves of some trees and shrubs and their properties. Journal of Agricultural and Food Chemistry 42, 731–734.Google Scholar
Makkar, H. P. S., Blümmel, M., Borowy, N. K. & Becker, K. (1993). Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. Journal of the Science of Food and Agriculture 61, 161–165.Google Scholar
Makkar, H. P. S., Dawra, R. K. & Singh, B. (1988). Determination of both tannin and protein in a tannin-protein complex. Journal of Agricultural and Food Chemistry 36, 523–525.Google Scholar
Makkar, H. P. S. & Singh, B. (1991). Distribution of condensed tannins (proanthocyanidins) in various fibre fractions in young and mature leaves of some oak species. Animal Feed Science and Technology 32, 253–260.Google Scholar
Makkar, H. P. S., Singh, B. & Dawra, R. K. (1987). Tannin-nutrient interactions-a review. International Journal of Animal Science 2, 127–139.Google Scholar
Marten, G. C. & Barnes, R. F. (1980). Prediction of energy digestibility of forages with in vitro rumen fermentation and fungal enzymes systems. In Standardization of Analytical Methodology of Feeds, pp. 61–71 [Pigden, W.J., Balch, C. C. and Graham, M., editors]. Ottawa: International Development Research Centre.Google Scholar
Menke, K. H., Raab, L., Salewski, A, Steingass, H., Fritz, D. & Schneider, W. (1979). The estimation of the digestibility and metabolizable energy content of ruminant feedstuffs from the gas production when they are incubated with rumen liquor. Journal of Agricultural Science 93, 217–222.Google Scholar
Ørskov, E. R. & McDonald, I. (1979). The estimation of protein degradability in the rumen from incubation measurements weighted according to rate of passage. Journal of Agricultural Science 92, 499–503.CrossRefGoogle Scholar
Percival, F. W. (1986). Isolation of indol-3-acetyl amino acids using polyvinylpyrrolidone chromatography. Plant Physiology 80, 259–263.Google Scholar
Porter, L. J., Hrstich, L. N. & Chan, B. C. (1986). The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 25, 223–230.CrossRefGoogle Scholar
Pritchard, D. A, Martin, P. R. & O'Rourke, P. K. (1992). The role of condensed tannins in the nutritive value of mulga (Acacia aneura) for sheep. Australian Journal of Agricultural Research 43, 1739–1746.CrossRefGoogle Scholar
SAS (1988). SAS/STAT Program. Cary, NC: SAS Institute Inc.Google Scholar
Tilly, J. M. A. & Terry, R. A. (1963). A two-stage technique for the in vitro digestion of forage crops. Journal of the British Grasslands Society 18, 104–111.Google Scholar
Wrolstad, R. E. (1968). Thin-layer chromatography of anthocyanins on mixed layers of polyvinylpyrrolidone and cellulose. Journal of Chromatography 37, 542–544.Google Scholar