The In vitro Effects of Nano-encapsulated Conjugated Linoleic Acid on Stability of Conjugated Linoleic Acid and Fermentation Profiles in the Rumen

被引：4
作者：
Heo, Wan [1 ]
Kim, Eun Tae [1 ,2 ]
Do Cho, Sung [1 ,3 ]
Kim, Jun Ho [1 ]
Kwon, Seong Min [1 ]
Jeong, Ha Yeon [1 ,2 ]
Ki, Kwang Seok [1 ,2 ]
Yoon, Ho Baek [1 ,2 ]
Ahn, Young Dae [1 ,4 ]
Lee, Sung Sill [1 ,5 ]
Kim, Young Jun [1 ,5 ]
机构：
[1] Korea Univ, Dept Food & Biotechnol, Sejong 339700, South Korea
[2] RDA, Natl Inst Anim Sci, Cheonan 331808, South Korea
[3] Korea Inst Adv Technol, Policy Res & Planning Team, Seoul 135513, South Korea
[4] Cheongwon Green Land, Cheongju 363820, South Korea
[5] Gyeongsang Natl Univ, Div Appl Life Sci,IALS BK21, Jinju 660701, South Korea
来源：
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 2016年 / 29卷 / 03期
关键词：
Biohydrogenation; Conjugated Linoleic Acid; Nano; -encapsulation; Rumen Fermentation; UNSATURATED FATTY-ACIDS; OIL SUPPLEMENTATION; BIOHYDROGENATION; CLA; POPULATIONS; BACTERIA;
D O I：
10.5713/ajas.15.0626
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
This study was aimed to evaluate the stability of conjugated linoleic acids (CLAs) by nano-encapsulation against in vitro ruminal biohydrogenation by microbial enzymatic conversion. CLAs (free fatty acid form of CLA [CLA-FFA], nano-encapsulated CLA-FFA, triglyceride form of CLA [CLA-TG], and nano-encapsulated CLA-TG) were used in the in vitro fermentation experiments. When Butyrivibrio fibrisolvens (B. fibrisolvens) was incubated with CLA-FFAs, the concentrations of cis-9, trans-11 CLA and vaccenic acid (VA) slightly was decreased and increased by nano-encapsulation, respectively. When B. fibrisolvens was incubated with CLA-TG, the concentrations of cis-9, trans-11 CLA and VA decreased, but these were increased when B. fibrisolvens was incubated with nano encapsulated CLA-TG. The nano-encapsulation was more effective against the in vitro biohydrogenation activity of B fibrisolvens incubated with CLA-FFA than with CLA-TG. In the in vitro ruminal incubation test, the total gas production and concentration of total volatile fatty acids incubated with nano-encapsulated CLA-FFA and CLA-TG were increased significantly after 24 h incubation (p<0.05). Nano-encapsulated CLA-FFA might, thus, improve the ruminal fermentation characteristics without adverse effects on the incubation process. In addition, nano-encapsulated CLA-FFA increased the population of Fibrobacter succinogenes and decreased the population of B. fibrisolvens population. These results indicate that nano-encapsulation could be applied to enhance CLA levels in ruminants by increasing the stability of CLA without causing adverse effects on ruminal fermentation.
引用
收藏
页码：365 / 371
页数：7
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