In vitro gas production kinetics and short-chain fatty acid production from rumen incubation of diets supplemented with hop cones (Humulus lupulus L.)
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چکیده
منابع مشابه
Inhibitors of nitric oxide production from hops (Humulus lupulus L.).
Nitric oxide (NO) plays an important role in many inflammatory responses and is also involved in carcinogenesis. In the present study, we investigated the inhibitory effect of extracts from Humulus lupulus L. on both the production of NO and the expression of inducible NO synthase (iNOS) in mouse macrophage RAW 264.7 cells. The production of NO was induced by a combination of lipopolysaccharide...
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J. Am. Soc. Brew. Chem. 68(3):125-131, 2010 Genetic information for male and female hop accessions is limited, hampering parental selection to maximize offspring productivity. Our objective was to determine whether amplified fragment length polymorphism (AFLP)derived genetic distance (GDmm) estimates and coancestry estimates from pedigrees (GSped) between parental pairs could be used to predict...
متن کاملRegulation of short-chain fatty acid production.
Short-chain fatty acid (SCFA) formation by intestinal bacteria is regulated by many different host, environmental, dietary and microbiological factors. In broad terms, however, substrate availability, bacterial species composition of the microbiota and intestinal transit time largely determine the amounts and types of SCFA that are produced in healthy individuals. The majority of SCFA in the gu...
متن کاملParticle size and fraction of wheat bran influence short-chain fatty acid production in vitro.
Whole grains are associated with decreased risk of chronic disease and decreased risk of obesity. Several mechanisms may be involved including SCFA production via fibre fermentation in the colon. The aim of the present study was to evaluate the role of wheat bran particle size (large/coarse v. small/fine) and wheat bran fraction (whole bran v. aleurone v. aleurone by-product) in SCFA production...
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ژورنال
عنوان ژورنال: Animal
سال: 2015
ISSN: 1751-7311
DOI: 10.1017/s1751731114002936