Results 81 to 90 of about 46,017 (234)

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Oak or chestnut tannin dose responses on silage pH, proteolysis and in vitro digestibility in laboratory-scale silos

Biotechnologie, Agronomie, Société et Environnement, 2019
Description of the subject. This short note documents the use of hydrolyzable tannins as silage additives to reduce proteolysis thanks to a laboratory-scale ensiling method. Objectives.
Herremans, S., Decruyenaere, V., Beckers, Y., Froidmont, E.   +3 more
doaj   +1 more source

Changes in Soluble-N in Forest and Pasture Soils after Repeated Applications of Tannins and Related Phenolic Compounds

International Journal of Agronomy, 2012
Tannins (produced by plants) can reduce the solubility of soil-N. However, comparisons of tannins to related non-tannins on different land uses are limited. We extracted soluble-N from forest and pasture soils (0–5 cm) with repeated applications of water
Jonathan J. Halvorson, Javier M. Gonzalez, Ann E. Hagerman   +2 more
doaj   +1 more source

The Genus Terminalia (Combretaceae): An Ethnopharmacological, Phytochemical and Pharmacological Review

Natural Products and Bioprospecting, 2019
Terminalia Linn, a genus of mostly medium or large trees in the family Combretaceae with about 250 species in the world, is distributed mainly in southern Asia, Himalayas, Madagascar, Australia, and the tropical and subtropical regions of Africa.
Xiao-Rui Zhang, Joseph Sakah Kaunda, Hong-Tao Zhu, Dong Wang, Chong-Ren Yang, Ying-Jun Zhang   +5 more
doaj   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Polyphenols from Trapa bispinosa Roxb. pericarp extract with inhibitory activities against amyloid-β aggregation and acetylcholinesterase

Results in Chemistry
This study focused on the isolation and structural characterization of three known galloyl glucoses (1, 3, and 4) and a new monomeric ellagitannin, trabisnin (16), from the Trapa bispinosa Roxb. pericarp extract (TBPE).
Yuji Iwaoka, Miharu Matsuura, Chisa Hayakawa, Yoshiaki Amakura, Morio Yoshimura, Tomohiro Uemura, Hideyuki Ito   +6 more
doaj   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Oenological Tannins from Different Sources and Their Impact on Color and Phenolic Evolution of a Rosé Wine

Beverages
This study evaluates the impact of eight commercial oenological tannins—sourced from grape seed, grape skin, cherry, quebracho, acacia, tara, chestnut, and oak—on the phenolic composition and color evolution of a rosé wine during oxidative storage.
Federico Baris, María Jesús Cejudo-Bastante, Francisco J. Heredia, Fabio Chinnici   +3 more
doaj   +1 more source

Polyphenol dietary supplementation prevents inflammation‐induced muscle atrophy in a zebrafish (Danio rerio) model

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Diet‐induced inflammation is a major cause of muscle degeneration impacting human and animal health. Owing to their anti‐inflammatory and antioxidant properties, polyphenols have attracted considerable interest as feed additives.
Graziella Orso, Monica Matuozzo, Mariapina Rocco, Seyed Hossein Hoseinifar, Ghasem Ashouri, Andrea Scaloni, Marina Paolucci, Chiara D'Ambrosio, Roberta Imperatore   +8 more
wiley   +1 more source

α‑Glucosidase Inhibitory Hydrolyzable Tannins from Eugenia jambolana Seeds

, 2016
Three new hydrolyzable tannins including two gallotannins, jamutannins A (1) and B (2), and an ellagitannin, iso-oenothein C (3), along with eight known phenolic compounds were isolated from the seeds of Eugenia jambolana fruit.
Liya Li (1698874), Raed Omar (2051146), Tao Yuan (443733), Navindra P. Seeram (14806)   +3 more
core   +1 more source