The Experts below are selected from a list of 150 Experts worldwide ranked by ideXlab platform

R.l. Coop - One of the best experts on this subject based on the ideXlab platform.

  • Consequences of adding condensed tannins to low and High Protein Foods for parasitised sheep
    Proceedings of the British Society of Animal Science, 2020
    Co-Authors: S. Athanasiadou, I. Kyriazakis, F. Jackson, R.l. Coop
    Abstract:

    The consumption of condensed tannins has been associated with reduced faecal egg counts (FEC) and total worm burdens (TWB) in parasitised sheep. This can result from either a direct anthelmintic effect (Athanasiadou et al., 2000) and/or an indirect nutritional effect. Condensed tannins can protect dietary Protein from rumen degradation and increase Protein availability in the small intestine of the host; this could improve the expression of immunity towards parasites (Coop and Kyriazakis, 1999). The objective of the present study was to investigate the consequences of including a condensed tannin extract in Foods of different Protein content on the performance and development of immunity in parasitised sheep, during the phases of acquisition and expression of immunity.

  • the effects of condensed tannins supplementation of Foods with different Protein content on parasitism food intake and performance of sheep infected with trichostrongylus colubriformis
    British Journal of Nutrition, 2001
    Co-Authors: S. Athanasiadou, I. Kyriazakis, F. Jackson, R.l. Coop
    Abstract:

    The aims of the present study were to investigate (1), the potential anthelmintic properties and (2), the nutritional consequences of commercially available condensed tannins on parasitised sheep fed, ad libitum, either a High- or a low-Protein food. For this purpose, forty-eight previously parasite-naive sheep (n 12) were infected with 2000 Trichostrongylus colubriformis larvae/d for a 67-d experimental period. Two experimental Foods were made: a low (L), formulated to be inadequate in meeting the requirements of growing sheep for metabolisable Protein (MP), and based on wheat, citrus pulp, and oatfeed; a High (H), expected to be above the requirements of growing sheep for MP, based on similar ingredients but supplemented with protected soyabean meal. Two additional Foods were made by adding 60 g Quebracho (a condensed tannins (CT) extract)/kg fresh matter to Foods L and H (Foods LQ and HQ respectively). This level of Quebracho supplementation has been previously shown to reduce the level of parasitism in restrictedly fed, parasitised sheep. The experiment was divided into two periods: period 1 (P 1 , day 1-38) and period 2 (P 2 , day 39-67), each one associated with different phases of an intestinal parasitic infection. Six sheep from each group were slaughtered at the end of P 1 , and the remaining sheep were slaughtered at the end of P 2 (day 67). Although faecal egg counts (FEC; number of parasite eggs/g faeces) and total egg output were reduced in sheep offered the supplemented Foods during P 1 (P<0.05), worm burdens on day 38 were unaltered. Neither Quebracho supplementation nor food Protein content during P 2 affected FEC and worm burdens. Food intake and performance were Higher in sheep offered food HQ compared with sheep offered food H (P<0.05); no differences were observed in sheep offered Foods LQ and L throughout the experiment. The previously shown anthelmintic properties of CT were not observed following ad libitum intake of either low- or High-Protein Foods supplemented with Quebracho extract. Higher levels of CT supplementation may be required to reduce parasitism and consequently improve the performance of parasitised sheep, when fed ad libitum. Supplementation with CT conferred advantages on the performance of parasitised sheep on a High- but not on a low-Protein food.

J. A.m. Berghout - One of the best experts on this subject based on the ideXlab platform.

  • Understanding the differences in gelling properties between lupin Protein isolate and soy Protein isolate
    Food Hydrocolloids, 2015
    Co-Authors: J. A.m. Berghout, Remko M. Boom, Atze J. Van der Goot
    Abstract:

    The gelling properties of lupin Protein isolate (LPI) were compared with those of soy Protein isolate (SPI). It was found that LPI behaves fundamentally different than SPI, evidenced by the formation of weaker and deformable gels. Further investigation shows that both Protein isolates can be considered particle gels and that LPI particles do not swell as much as SPI particles inside the network. Besides, heating hardly affects LPI particles while SPI particles show additional swelling. To explain the differences, the sulfhydryl reactivity of LPI was tested. The amount of free sulfhydryl groups on LPI was Higher than the amount of free sulfhydryl groups on SPI. Upon heating the amount of free sulfhydryl groups on LPI increases. We hypothesize that the compact, heat stable structure of the Protein particles suppresses the intermolecular bonding through disulphide bridge formation and favours intramolecular crosslinking. The small sulphur-rich Proteins that are not incorporated within the particles but are present in the surrounding solution cannot strengthen the particle network, due to their low concentration. LPI did not form gels of similar consistency as SPI and may therefore be less useful for solid food products. The thermal stability of LPI could offer opportunities for High-Protein Foods that require low viscosity after heating.

  • the potential of aqueous fractionation of lupin seeds for High Protein Foods
    Food Chemistry, 2014
    Co-Authors: J. A.m. Berghout, Remko M. Boom, A J Van Der Goot
    Abstract:

    Abstract Aqueous fractionation of Protein from lupin seeds was investigated as an alternative to the conventional wet fractionation processes, which make use of organic solvents. The effect of extraction temperature was studied and the consequences for downstream processing were analysed. Omitting the extraction of oil with organic solvents resulted in a Protein isolate that contained 0.02–0.07 g oil g −1 Protein isolate, depending on the exact extraction conditions. Nevertheless, the Protein functionality of the aqueous fractionated lupin Protein isolate was similar to the conventional lupin Protein isolate. The Protein isolate suspension could be concentrated to 0.25 g mL −1 using ultrafiltration, which provides a relevant concentration for a range of High-Protein products. Based on the results, we conclude that aqueous fractionation can be a method to lower the environmental impact of the extraction of Proteins from legumes that contain water- and dilute salt-soluble Proteins.

Remko M. Boom - One of the best experts on this subject based on the ideXlab platform.

  • Understanding the differences in gelling properties between lupin Protein isolate and soy Protein isolate
    Food Hydrocolloids, 2015
    Co-Authors: J. A.m. Berghout, Remko M. Boom, Atze J. Van der Goot
    Abstract:

    The gelling properties of lupin Protein isolate (LPI) were compared with those of soy Protein isolate (SPI). It was found that LPI behaves fundamentally different than SPI, evidenced by the formation of weaker and deformable gels. Further investigation shows that both Protein isolates can be considered particle gels and that LPI particles do not swell as much as SPI particles inside the network. Besides, heating hardly affects LPI particles while SPI particles show additional swelling. To explain the differences, the sulfhydryl reactivity of LPI was tested. The amount of free sulfhydryl groups on LPI was Higher than the amount of free sulfhydryl groups on SPI. Upon heating the amount of free sulfhydryl groups on LPI increases. We hypothesize that the compact, heat stable structure of the Protein particles suppresses the intermolecular bonding through disulphide bridge formation and favours intramolecular crosslinking. The small sulphur-rich Proteins that are not incorporated within the particles but are present in the surrounding solution cannot strengthen the particle network, due to their low concentration. LPI did not form gels of similar consistency as SPI and may therefore be less useful for solid food products. The thermal stability of LPI could offer opportunities for High-Protein Foods that require low viscosity after heating.

  • the potential of aqueous fractionation of lupin seeds for High Protein Foods
    Food Chemistry, 2014
    Co-Authors: J. A.m. Berghout, Remko M. Boom, A J Van Der Goot
    Abstract:

    Abstract Aqueous fractionation of Protein from lupin seeds was investigated as an alternative to the conventional wet fractionation processes, which make use of organic solvents. The effect of extraction temperature was studied and the consequences for downstream processing were analysed. Omitting the extraction of oil with organic solvents resulted in a Protein isolate that contained 0.02–0.07 g oil g −1 Protein isolate, depending on the exact extraction conditions. Nevertheless, the Protein functionality of the aqueous fractionated lupin Protein isolate was similar to the conventional lupin Protein isolate. The Protein isolate suspension could be concentrated to 0.25 g mL −1 using ultrafiltration, which provides a relevant concentration for a range of High-Protein products. Based on the results, we conclude that aqueous fractionation can be a method to lower the environmental impact of the extraction of Proteins from legumes that contain water- and dilute salt-soluble Proteins.

S. Athanasiadou - One of the best experts on this subject based on the ideXlab platform.

  • Consequences of adding condensed tannins to low and High Protein Foods for parasitised sheep
    Proceedings of the British Society of Animal Science, 2020
    Co-Authors: S. Athanasiadou, I. Kyriazakis, F. Jackson, R.l. Coop
    Abstract:

    The consumption of condensed tannins has been associated with reduced faecal egg counts (FEC) and total worm burdens (TWB) in parasitised sheep. This can result from either a direct anthelmintic effect (Athanasiadou et al., 2000) and/or an indirect nutritional effect. Condensed tannins can protect dietary Protein from rumen degradation and increase Protein availability in the small intestine of the host; this could improve the expression of immunity towards parasites (Coop and Kyriazakis, 1999). The objective of the present study was to investigate the consequences of including a condensed tannin extract in Foods of different Protein content on the performance and development of immunity in parasitised sheep, during the phases of acquisition and expression of immunity.

  • the effects of condensed tannins supplementation of Foods with different Protein content on parasitism food intake and performance of sheep infected with trichostrongylus colubriformis
    British Journal of Nutrition, 2001
    Co-Authors: S. Athanasiadou, I. Kyriazakis, F. Jackson, R.l. Coop
    Abstract:

    The aims of the present study were to investigate (1), the potential anthelmintic properties and (2), the nutritional consequences of commercially available condensed tannins on parasitised sheep fed, ad libitum, either a High- or a low-Protein food. For this purpose, forty-eight previously parasite-naive sheep (n 12) were infected with 2000 Trichostrongylus colubriformis larvae/d for a 67-d experimental period. Two experimental Foods were made: a low (L), formulated to be inadequate in meeting the requirements of growing sheep for metabolisable Protein (MP), and based on wheat, citrus pulp, and oatfeed; a High (H), expected to be above the requirements of growing sheep for MP, based on similar ingredients but supplemented with protected soyabean meal. Two additional Foods were made by adding 60 g Quebracho (a condensed tannins (CT) extract)/kg fresh matter to Foods L and H (Foods LQ and HQ respectively). This level of Quebracho supplementation has been previously shown to reduce the level of parasitism in restrictedly fed, parasitised sheep. The experiment was divided into two periods: period 1 (P 1 , day 1-38) and period 2 (P 2 , day 39-67), each one associated with different phases of an intestinal parasitic infection. Six sheep from each group were slaughtered at the end of P 1 , and the remaining sheep were slaughtered at the end of P 2 (day 67). Although faecal egg counts (FEC; number of parasite eggs/g faeces) and total egg output were reduced in sheep offered the supplemented Foods during P 1 (P<0.05), worm burdens on day 38 were unaltered. Neither Quebracho supplementation nor food Protein content during P 2 affected FEC and worm burdens. Food intake and performance were Higher in sheep offered food HQ compared with sheep offered food H (P<0.05); no differences were observed in sheep offered Foods LQ and L throughout the experiment. The previously shown anthelmintic properties of CT were not observed following ad libitum intake of either low- or High-Protein Foods supplemented with Quebracho extract. Higher levels of CT supplementation may be required to reduce parasitism and consequently improve the performance of parasitised sheep, when fed ad libitum. Supplementation with CT conferred advantages on the performance of parasitised sheep on a High- but not on a low-Protein food.

Atze J. Van der Goot - One of the best experts on this subject based on the ideXlab platform.

  • Understanding the differences in gelling properties between lupin Protein isolate and soy Protein isolate
    Food Hydrocolloids, 2015
    Co-Authors: J. A.m. Berghout, Remko M. Boom, Atze J. Van der Goot
    Abstract:

    The gelling properties of lupin Protein isolate (LPI) were compared with those of soy Protein isolate (SPI). It was found that LPI behaves fundamentally different than SPI, evidenced by the formation of weaker and deformable gels. Further investigation shows that both Protein isolates can be considered particle gels and that LPI particles do not swell as much as SPI particles inside the network. Besides, heating hardly affects LPI particles while SPI particles show additional swelling. To explain the differences, the sulfhydryl reactivity of LPI was tested. The amount of free sulfhydryl groups on LPI was Higher than the amount of free sulfhydryl groups on SPI. Upon heating the amount of free sulfhydryl groups on LPI increases. We hypothesize that the compact, heat stable structure of the Protein particles suppresses the intermolecular bonding through disulphide bridge formation and favours intramolecular crosslinking. The small sulphur-rich Proteins that are not incorporated within the particles but are present in the surrounding solution cannot strengthen the particle network, due to their low concentration. LPI did not form gels of similar consistency as SPI and may therefore be less useful for solid food products. The thermal stability of LPI could offer opportunities for High-Protein Foods that require low viscosity after heating.