Araştırma Makalesi
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Üzüm Çekirdeği Ekstraktının Rumen Mikroorganizmalarının Fermantasyon Aktivitesi Üzerine In Vitro Etkileri

Yıl 2011, Cilt: 22 Sayı: 1, 1 - 6, 01.06.2011

Öz

Üzüm çekirdeği sahip olduğu fenolik bileşikler nedeniyle geniş bir yelpazede gram pozitif ve gram negatif bakteriler üzerine antimikrobiyal etkinlik göstermektedir. Bu araştırmanın amacı, Rumen Simülasyon Tekniğini (Rusitec) kullanarak üzüm çekirdeği ekstraktının rumen mikroorganizmalarının fermantasyon aktivitesi üzerine etkilerini belirlemektir. Rusitec sisteminde hacimleri 1000 ml olan sekiz adet fermenter kullanıldı. Her bir fermenterde günlük olarak 5 g arpa samanı ve 5 g konsantre yemden oluşan bir deneme yemi karışımı inkübe edildi. Araştırma 12 gün sürdü. Altı günlük adaptasyon fazından sonra üzüm çekirdeği ekstraktı ilgili fermenterlere 0, 15, 150 ve 1500 mg/gün dozlarında ilave edildi. Üzüm çekirdeği ekstraktının artan dozları ruminal pH, propiyonat üretimi, asetatın propiyonata oranı, toplam protozoon sayısı, amonyak azotu (NH3-N) konsantrasyonu ve yem kuru maddesi sindirilebilirliğinde istatistiksel olarak anlamlı bir değişikliğe neden olmadı. Hiçbir ilavenin yapılmadığı kontrol fermenterleri ile karşılaştırıldığında üzüm çekirdeğinin 1500 mg/gün dozu, toplam uçucu yağ asidi (UYA), asetat ve bütiratın günlük üretimlerinde artışa yol açtı (p < 0,05). Sonuç olarak, bu araştırma koşullarında üzüm çekirdeği ekstraktının rumen mikroorganizmalarının fermantasyon aktivitesi üzerine minimal düzeyde etki ettiği gözlendi.

Kaynakça

  • Acamovic T, Brooker JD, (2005). Biochemistry of plant secondary metabolites and their effects in animals, Proc Nutr Soc. 64, 403-412.
  • Benchaar C, Petit HV, Berthiaume R, Whyte TD, Chouinard PY, (2006). Effects of dietary addition of essential oils and monensin premix on digestion, ruminal fermentation characteristics, milk production, and milk composition in dairy cows, J Dairy Sci. 89, 4352-4364.
  • Benchaar C, Petit HV, Berthiaume R, Ouellet DR, Chiquette J, Chouinard PY, (2007). Effects of essential oils on digestion, ruminal fermentation, rumen microbial populations, milk production, and milk composition in dairy cows fed alfalfa silage or corn silage, J Dairy Sci. 90, 886-897.
  • Burt S, (2004). Essential oils: their antibacterial properties and potential applications in foods – a review, Int J Food Microbiol. 94, 223-253.
  • Busquet M, Calsamiglia S, Ferret A, Kamel C, (2006). Plant extracts affect in vitro rumen microbial fermentation, J Dairy Sci. 89, 761-771.
  • Carpenter R, O’Grady MN, O’Callaghan YC, O’Brien NM, Kerry JP, (2007). Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork, Meat Sci. 76, 604-10.
  • Castillejos L, Calsamiglia S, Ferret A, Losa R, (2005). Effects of a specific blend of essential oil compounds and the type of diet on rumen microbial fermentation and nutrient flow from a continuous culture system, Anim Feed Sci Technol. 119, 29-41.
  • Castillejos L, Calsamiglia S, Ferret A, (2006). Effect of essential oil active compounds on rumen microbial fermentation and nutrient flow in in vitro systems, J Dairy Sci. 89, 2649-2658.
  • Chaney AL, Marbaeh EP, (1962). Modified reagents for determination of urea and ammonia, Clin Chem. 8, 130-132.
  • Chaves AV, Stanford K, Dugan MER, Gibson LL, McAllister TA, Van Herk F, Benchaar C, (2008). Effects of cinnamaldehyde, garlic and juniper berry essential oils on rumen fermentation, blood metabolites, growth performance, and carcass characteristics of growing lambs, Livest Sci. 117, 215-224.
  • Czerkawski JW, Breckenridge G, (1977). Design and development of a long-term rumen simulation technique (Rusitec), Br J Nut. 38, 371-384.
  • Fraser GR, Chaves AV, Wang Y, McAllister TA, Beauchemin KA, Benchaar C, (2007). Assessment of the effects of cinnamon leaf oil on rumen microbial fermentation using two continuous culture systems, J Dairy Sci. 90, 2315-2328.
  • Göktürk Baydar N, Özkan G, Sağdic O, (2004). Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts, Food Control. 15, 335-339.
  • Harmeyer J, (1965). Zur Methodik experimenteller Untersuchungen an Pansenprotozoen, Zbl Vet Med A. 12, 9.
  • Jayaprakasha GK, Selvi T, Sakariah KK, (2003). Anitbacterial and antioxidant activities of grape (Vitis vinifera) seed extracts, Food Res Int. 36, 117-122.
  • McIntosh FM, Williams P, Losa R, Wallace RJ, Beever DA, Newbold CJ, (2003). Effects of essential oils on ruminal microorganisms and their protein metabolism, Appl Environ Microbiol. 69, 5011-5014.
  • Newbold CJ, McIntosh FM, Williams P, Losa R, Wallace RJ, (2004). Effects of a specific blend of essential oil compounds on rumen fermentation, Anim Feed Sci Technol. 114, 105-112.
  • Oeztuerk H, Sagmanligil V, (2009). Role of live yeasts on rumen ecosystem. Dtsch Tierarztl Wochenschr. 116, 244-248.
  • Oeztuerk H, Emre B, Sagmanligil V, Piskin I, Fidanci UR, Pekcan M, (2010). Effects of nisin and propolis on ruminal fermentation in vitro, J Anim Vet Adv. 9, 2752-2758.
  • Ørskov ER, Hovell FDB, Mould F, (1980). The use of the nylon bag technique for the evaluation of feedstuffs, Trop Anim Prod. 5, 195-213.
  • Russell JB, Strobel HJ, (1989). Mini-Review: The effect of ionophores on ruminal fermentation, Appl Environ Microbiol. 55, 1-6.
  • Shoko T, Soichi T, Megumi MM, Eri F, Jun K, Michiko W, (1999). Isolation and identification of an antibacterial compound from grape and its application to foods, Nippon Nogeikagaku Kaishi. 73, 125-128.
  • Yang MG, Monoharan K, Mickelsen O, (1970). Nutritional contribution of volatile fatty acids from the cecum of rats, J Nutr. 100, 545-550.

Effects of Grape Seed Extract on in Vitro Fermentation Activity of the Rumen Microorganisms

Yıl 2011, Cilt: 22 Sayı: 1, 1 - 6, 01.06.2011

Öz

Grape seeds have phenolic compounds with wide-spectrum antimicrobial activity against gram-positive and gram-negative bacteria. The objective of this study was to investigate the effects of grape seed extract on fermentation activity of rumen microorganisms using the Rumen Simulation Technique (Rusitec). The rusitec system was equipped with eight fermenters, each with a capacity of 1000 ml. Each fermenter received daily 5 g barley straw and 5 g concentrate. The experiment lasted 12 days. After an adaptation period of 6 days, grape seed extract was added to the respective fermenters at levels of 0, 15, 150 or 1500 mg/day. Increasing level of grape seed extract had no effect on ruminal pH, propionate production, acetate/propionate ratio, total protozoa number, NH3-N concentration or dry matter digestibility. However, the addition of 1500 mg grape seed extract increased (p < 0.05) the daily production of total volatile fatty acid, acetate and butyrate when compared with the unsupplemented control fermenters. In conclusion, under the conditions of this study, the addition of grape seed extract had only minor effects on the fermentation activity of rumen microorganisms.

Kaynakça

  • Acamovic T, Brooker JD, (2005). Biochemistry of plant secondary metabolites and their effects in animals, Proc Nutr Soc. 64, 403-412.
  • Benchaar C, Petit HV, Berthiaume R, Whyte TD, Chouinard PY, (2006). Effects of dietary addition of essential oils and monensin premix on digestion, ruminal fermentation characteristics, milk production, and milk composition in dairy cows, J Dairy Sci. 89, 4352-4364.
  • Benchaar C, Petit HV, Berthiaume R, Ouellet DR, Chiquette J, Chouinard PY, (2007). Effects of essential oils on digestion, ruminal fermentation, rumen microbial populations, milk production, and milk composition in dairy cows fed alfalfa silage or corn silage, J Dairy Sci. 90, 886-897.
  • Burt S, (2004). Essential oils: their antibacterial properties and potential applications in foods – a review, Int J Food Microbiol. 94, 223-253.
  • Busquet M, Calsamiglia S, Ferret A, Kamel C, (2006). Plant extracts affect in vitro rumen microbial fermentation, J Dairy Sci. 89, 761-771.
  • Carpenter R, O’Grady MN, O’Callaghan YC, O’Brien NM, Kerry JP, (2007). Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork, Meat Sci. 76, 604-10.
  • Castillejos L, Calsamiglia S, Ferret A, Losa R, (2005). Effects of a specific blend of essential oil compounds and the type of diet on rumen microbial fermentation and nutrient flow from a continuous culture system, Anim Feed Sci Technol. 119, 29-41.
  • Castillejos L, Calsamiglia S, Ferret A, (2006). Effect of essential oil active compounds on rumen microbial fermentation and nutrient flow in in vitro systems, J Dairy Sci. 89, 2649-2658.
  • Chaney AL, Marbaeh EP, (1962). Modified reagents for determination of urea and ammonia, Clin Chem. 8, 130-132.
  • Chaves AV, Stanford K, Dugan MER, Gibson LL, McAllister TA, Van Herk F, Benchaar C, (2008). Effects of cinnamaldehyde, garlic and juniper berry essential oils on rumen fermentation, blood metabolites, growth performance, and carcass characteristics of growing lambs, Livest Sci. 117, 215-224.
  • Czerkawski JW, Breckenridge G, (1977). Design and development of a long-term rumen simulation technique (Rusitec), Br J Nut. 38, 371-384.
  • Fraser GR, Chaves AV, Wang Y, McAllister TA, Beauchemin KA, Benchaar C, (2007). Assessment of the effects of cinnamon leaf oil on rumen microbial fermentation using two continuous culture systems, J Dairy Sci. 90, 2315-2328.
  • Göktürk Baydar N, Özkan G, Sağdic O, (2004). Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts, Food Control. 15, 335-339.
  • Harmeyer J, (1965). Zur Methodik experimenteller Untersuchungen an Pansenprotozoen, Zbl Vet Med A. 12, 9.
  • Jayaprakasha GK, Selvi T, Sakariah KK, (2003). Anitbacterial and antioxidant activities of grape (Vitis vinifera) seed extracts, Food Res Int. 36, 117-122.
  • McIntosh FM, Williams P, Losa R, Wallace RJ, Beever DA, Newbold CJ, (2003). Effects of essential oils on ruminal microorganisms and their protein metabolism, Appl Environ Microbiol. 69, 5011-5014.
  • Newbold CJ, McIntosh FM, Williams P, Losa R, Wallace RJ, (2004). Effects of a specific blend of essential oil compounds on rumen fermentation, Anim Feed Sci Technol. 114, 105-112.
  • Oeztuerk H, Sagmanligil V, (2009). Role of live yeasts on rumen ecosystem. Dtsch Tierarztl Wochenschr. 116, 244-248.
  • Oeztuerk H, Emre B, Sagmanligil V, Piskin I, Fidanci UR, Pekcan M, (2010). Effects of nisin and propolis on ruminal fermentation in vitro, J Anim Vet Adv. 9, 2752-2758.
  • Ørskov ER, Hovell FDB, Mould F, (1980). The use of the nylon bag technique for the evaluation of feedstuffs, Trop Anim Prod. 5, 195-213.
  • Russell JB, Strobel HJ, (1989). Mini-Review: The effect of ionophores on ruminal fermentation, Appl Environ Microbiol. 55, 1-6.
  • Shoko T, Soichi T, Megumi MM, Eri F, Jun K, Michiko W, (1999). Isolation and identification of an antibacterial compound from grape and its application to foods, Nippon Nogeikagaku Kaishi. 73, 125-128.
  • Yang MG, Monoharan K, Mickelsen O, (1970). Nutritional contribution of volatile fatty acids from the cecum of rats, J Nutr. 100, 545-550.
Toplam 23 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Cerrahi
Bölüm Araştırma Makaleleri
Yazarlar

Hakan Öztürk Bu kişi benim

Ahu Demirtaş Bu kişi benim

Yasemin Salgırlı Bu kişi benim

Öğünç Meral Bu kişi benim

İlksin Pişkin Bu kişi benim

Bahri Emre Bu kişi benim

Ulvi Reha Fidancı Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2011
Gönderilme Tarihi 1 Aralık 2011
Yayımlandığı Sayı Yıl 2011 Cilt: 22 Sayı: 1

Kaynak Göster

APA Öztürk, H., Demirtaş, A., Salgırlı, Y., Meral, Ö., vd. (2011). Üzüm Çekirdeği Ekstraktının Rumen Mikroorganizmalarının Fermantasyon Aktivitesi Üzerine In Vitro Etkileri. Etlik Veteriner Mikrobiyoloji Dergisi, 22(1), 1-6.


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