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Red clover polyphenol oxidase reduces ruminal lipolysis in in vitro batch culture

Published online by Cambridge University Press:  23 November 2017

M. R. F. Lee ,
F. R. Minchin ,
R. D. Hatfield  and
M. L. Sullivan
M. R. F. Lee*
Affiliation:
Institute of Grassland and Environmental Research, Aberystwyth, Ceredigion, United Kingdom
F. R. Minchin
Affiliation:
Institute of Grassland and Environmental Research, Aberystwyth, Ceredigion, United Kingdom
R. D. Hatfield
Affiliation:
United States Dairy Forage Research Center, Madison, Wisconsin, United States
M. L. Sullivan
Affiliation:
United States Dairy Forage Research Center, Madison, Wisconsin, United States
*
Email:[email protected]
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Extract

It has been shown that the rate of lipolysis and proteolysis differs significantly between red clover genotypes with different levels of polyphenol oxidase (PPO) activity (Lee et al. 2004). Sullivan and Hatfield, (2006) reported the development of genetically modified isolines of red clover with the PPO1 gene silenced. This material was used to examine the role of the red clover PPO enzyme on lipolysis and ultimately C18 polyunsaturated fatty acid biohydrogenation in batch culture. If the role of PPO in reducing ruminal lipolysis of plant lipids is proven it would influence breeding strategies for forages which exhibit this trait in an attempt to increase the levels of beneficial PUFA and decrease detrimental trans and saturated fatty acids in animal products.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 25
Copyright
Copyright © The British Society of Animal Science 2007

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References

Goering, H.K. and Van Soest, P.J. 1970. Forage fiber analysis. Agricultural handbook no. 379. Agricultural Research service, US Department of Agriculture, Washington, USA.Google Scholar
Lee, M.R.F., Winters, A.L., Scollan, N.D., Dewhurst, R.J., Theodorou, M.K. and Minchin, F.R. 2004. Plant-mediated lipolysis and proteolysis in red clover with different polyphenol oxidase activities. Journal of the Science of Food and Agriculture 84:1639–1645.Google Scholar
Sullivan, M.L. and Hatfield, R.D. 2006. Polyphenol oxidase and o-diphenols inhibit postharvest proteolysis in red clover and alfalfa. Crop Science 46:662–670.Google Scholar