Two independent studies were conducted to assess the effects of feeding condensed tannin (CT)-containing forages to continuous cultures to evaluate their impacts on ruminal fermentation and digestibility, with an emphasis on methane (CH4) and ammonia-N (NH3-N) production. In Chapter 3, treatments consisted of: 1) 100% alfalfa hay (AH), 2) 50% AH and 50% birdsfoot trefoil hay (dry matter (DM) basis; AHBFTH), and 3) 100% birdsfoot trefoil hay (BFTH). Three replicated runs lasted 8 d each, with the first 5 d allowed for microbial adaptation to the diets, and 3 d for data collection and sampling. Methane, neutral detergent fiber (NDF) degradability, and total volatile fatty acid (VFA) production and profiles were not affected by the dietary treatments. However, NH3-N concentration and flow were reduced when replacing the AH with the BFTH. It was concluded that feeding a CT-containing diet (BFTH) increased the in vitro N utilization. In Chapter 4, five total mixed ration (TMR) diets were evaluated, each containing a different forage source as hay: 1) alfalfa (AHT), 2) cicer milkvetch (CMVHT), 3) Norcen birdsfoot trefoil (NBFTHT), 4) Oberhaunstadter birdsfoot trefoil (OBFTHT), and 5) sainfoin (SFHT). Total VFA production and acetate molar proportion were not influenced by treatments. However, molar proportion of propionate increased by the CMVHT, and decreased by the SFHT. Acetate to propionate ratio decreased with the CMVHT and the OBFTHT, but increased with the SFHT when compared to the AHT. Digestibilities of DM and NDF were not influenced by dietary treatments. Total CH4 production decreased by all treatments when compared to the AHT, whereas CH4 production expressed as mM per g of NDF digested was reduced only by the CMVHT and the OBFTHT. Ammonia-N concentration decreased when feeding the CMVHT and the SFHT. Feeding the CMVHT decreased ruminal concentration of C18:0, while ruminal C18:1 cis and trans isomers were greatest with the CMVHT. Because these effective tannin-free and tanniniferous legumes did not have negative impacts on ruminal fermentation, they can maintain potential productive performance of lactating dairy cows when fed as main forage sources in TMR diets.

Vineyards in New Zealand suffer bird damage caused by several avian species, including blackbirds and silvereyes. The introduced European Blackbird takes whole grapes which reduces yield. The self-introduced Australasian Silvereye pecks on grapes, leaving them on the vine to be further attacked by fungi and bacteria, and the subsequent off-odours can cause grapes to be refused by the winery or to suffer a price-reduction. Bird control methods remain primitive and largely ineffective during the long ripening period of wine grapes. An ecologically sound method to manage and reduce bird pressure requires deeper understanding of why some birds eat grapes, especially since grapes are not particularly nutritious. This work investigated the extent to which blackbirds and silvereyes are attracted by various compounds in ripening grapes. Since in natural grapes these compounds develop and change simultaneously, I developed an artificial grape in which a single parameter could be investigated. Artificial grapes (and sometimes nectar) were presented on a bird feeder table and the responses of birds to hexose sugars, the aromas 2-3-isobutylmethoxypyrazine and geraniol, tartaric and malic acids, grape tannins, and purple and green colour were recorded on timelapse video and analysed.

Seed coat biochemistry and colour are highly variable in common bean (Phaseolus vulgaris) (syn. dry bean). Genetic studies of dry bean seed coat chemistry and colour have important implications in breeding efforts for improving nutrition and seed quality for consumer acceptance. The results of this thesis detail the phenotypic and genotypic characterization of seed coat post harvest darkening (PHD) in parents and progeny of crosses among them as well as the phenotypic characterization of seed coat condensed tannin (CT) accumulation in five genotypes of bean.<p> Seed coat PHD represents a problem for producers and consumers of several different market classes of dry bean. There are three post harvest darkening phenotypes: (i) non-darkening (ND), (ii) slow darkening (SD) and (iii) regular darkening (RD). The inheritance of PHD was determined by evaluating 28 populations derived from crosses between RD, SD and ND genotypes. Results suggest that at least two major, unlinked genes control the PHD trait in dry bean. Recessive epistasis with three phenotypic classes best explains the segregation ratios observed in populations from crosses between SD and ND parents. One gene, J, is responsible for whether a bean will darken and seeds of plants that are jj do not darken at all. Another gene, SD, influences the rate a seed coat will darken with seed from sdsd individuals darkening more slowly that those with the dominant SD allele. Quantitative evaluation of seed coat PHD demonstrated that there was a wide range of darkening within any given PHD phenotype. Crosses made between the ND x ND cross class resulted in F2 progeny that were all ND, however, a wide range of seed coat background colours was noted in the progeny. In several of the crosses made between ND x RD and SD x RD classes the resulting F1 progeny were all RD; however, a wide range of RD phenotypes were observed in the F2 progeny. These phenotypes are not likely due to quantitative trait loci (QTL) associated with the PHD trait, but rather a result of other chemical reactions occurring in the seed coat. Condensed tannins (CT; syn. proanthocyanidins), kaempferols, polyphenol oxidase (PPO) and possibly other compounds or enzymes may be interacting and causing this quantitative range within any given genotype as a function of environmental variability, genotype and their interaction. CT have been associated with PHD but are not responsible for the major difference between RD and SD lines. They may, however be responsible for the quantitative nature of the phenotype.<p> Condensed tannins can be harmful or beneficial to human health and the environment depending on the amount present and where it is found in the plant. Manipulating the production, accumulation and form of CT in the seed coat of dry bean would be beneficial to bean producers, consumers and breeders. This experiment quantitatively and qualitatively evaluated differences in patterns of CT accumulation in the seed coats of five genotypes of dry bean which exhibited low, medium or high concentrations of CT in their seed coats at maturity. Condensed tannin content was assessed from seeds harvested every other day from 6 40 days after flowering (DAF) using a modified BuOH-HCl assay. Results illustrated that CT accumulated as early in low CT genotypes as in high CT genotypes. CT content stabilized after 14 DAF in low CT genotypes. By contrast, CT content peaked then leveled off 30 DAF in moderate and high CT genotypes. A reduction in CT content in the higher CT lines was observed in the final stages of seed development.

Seed coat biochemistry and colour are highly variable in common bean (Phaseolus vulgaris) (syn. dry bean). Genetic studies of dry bean seed coat chemistry and colour have important implications in breeding efforts for improving nutrition and seed quality for consumer acceptance. The results of this thesis detail the phenotypic and genotypic characterization of seed coat post harvest darkening (PHD) in parents and progeny of crosses among them as well as the phenotypic characterization of seed coat condensed tannin (CT) accumulation in five genotypes of bean.<p> Seed coat PHD represents a problem for producers and consumers of several different market classes of dry bean. There are three post harvest darkening phenotypes: (i) non-darkening (ND), (ii) slow darkening (SD) and (iii) regular darkening (RD). The inheritance of PHD was determined by evaluating 28 populations derived from crosses between RD, SD and ND genotypes. Results suggest that at least two major, unlinked genes control the PHD trait in dry bean. Recessive epistasis with three phenotypic classes best explains the segregation ratios observed in populations from crosses between SD and ND parents. One gene, J, is responsible for whether a bean will darken and seeds of plants that are jj do not darken at all. Another gene, SD, influences the rate a seed coat will darken with seed from sdsd individuals darkening more slowly that those with the dominant SD allele. Quantitative evaluation of seed coat PHD demonstrated that there was a wide range of darkening within any given PHD phenotype. Crosses made between the ND x ND cross class resulted in F2 progeny that were all ND, however, a wide range of seed coat background colours was noted in the progeny. In several of the crosses made between ND x RD and SD x RD classes the resulting F1 progeny were all RD; however, a wide range of RD phenotypes were observed in the F2 progeny. These phenotypes are not likely due to quantitative trait loci (QTL) associated with the PHD trait, but rather a result of other chemical reactions occurring in the seed coat. Condensed tannins (CT; syn. proanthocyanidins), kaempferols, polyphenol oxidase (PPO) and possibly other compounds or enzymes may be interacting and causing this quantitative range within any given genotype as a function of environmental variability, genotype and their interaction. CT have been associated with PHD but are not responsible for the major difference between RD and SD lines. They may, however be responsible for the quantitative nature of the phenotype.<p> Condensed tannins can be harmful or beneficial to human health and the environment depending on the amount present and where it is found in the plant. Manipulating the production, accumulation and form of CT in the seed coat of dry bean would be beneficial to bean producers, consumers and breeders. This experiment quantitatively and qualitatively evaluated differences in patterns of CT accumulation in the seed coats of five genotypes of dry bean which exhibited low, medium or high concentrations of CT in their seed coats at maturity. Condensed tannin content was assessed from seeds harvested every other day from 6 40 days after flowering (DAF) using a modified BuOH-HCl assay. Results illustrated that CT accumulated as early in low CT genotypes as in high CT genotypes. CT content stabilized after 14 DAF in low CT genotypes. By contrast, CT content peaked then leveled off 30 DAF in moderate and high CT genotypes. A reduction in CT content in the higher CT lines was observed in the final stages of seed development.

Fitoterapija (gr. phyton – augalas, therapeia – gydymas) – tai ligų profilaktika ir gydymas, vartojant augalų dalis ar jų preparatus. Nuo seno lietuvių liaudies medicinoje gerai žinomi sidabražolinių (Potentilla) genties augalai. Lietuvoje auga 17 Potentilla genties augalų rūšių, kai kurios iš jų kultūrinės. Šio darbo tikslas yra atlikti biologiškai veiklių medžiagų – flavonoidų ir raugų – išskyrimą iš Potentilla genties augalų (Potentilla anserina L., Potentilla erecta L., Potentilla fruticosa L.) nustatyti veikliųjų medžiagų kiekio kitimus skirtingu augalų vegetacijos metu (birželio – rugsėjo mėnesiais) ir atlikti šių augalinių žaliavų antioksidacinio bei antimikrobinio poveikio tyrimus. Tyrimo medžiaga ir metodai. Tyrime naudota Potentilla genties augalinė žaliava surinkta Šiaulių rajone, Gruzdžių miške (P.anserina žolė, P.erecta šakniastiebiai ir žolė) bei Šiaulių universiteto botanikos sode (P.fruticosa žolė). Permanganatometrinio titravimo metodu buvo nustatytas rauginių medžiagų kiekis tirtuose Potentilla genties augalinėse žaliavose. Naudojant parūgštintą vandenilio chlorido rūgštimi 70% etanolį ir 70% etanolį spektrofotometriniu ir efektyviosios skysčių chromatografijos (ESC) metodu buvo nustatyti bendri flavonoidų kiekiai tirtose augalinėse žaliavose. Antioksidaciniam aktyvumui įvertinti buvo taikomas fotometrinis 2,2-difenil-1-pikrilhidrazilo (DPPH•) laisvojo radikalo sujungimo metodas. Antimikrobinis poveikis įvertintas atliekant tyrimus su triptozės sojos agare 2... [toliau žr. visą tekstą] / Phytotherapy (Greek origin phyton – plant, therapeia – treatment) means the prevention of disease and medical treatment using parts of plants or their extracts. Since ancient times Cinquefoil (Potentilla) family plants have been well-known in Lithuanian non-traditional medicine, comprising over 17 species, some of them are cultivated. Aims and Objectives. To extract biologically active substances – flavonoids and tannins – from Potentilla plants (Potentilla anserina L., Potentilla erecta L., Potentilla fruticosa L.) in order to determine the quantity changes at different times of plant vegetation (June – September), and to research antioxidant and antibacterial effect of those plants. Materials and Methods. Potentilla raw material was collected in the region of Šiauliai, Gruzdžiai forest (Herba Potentillae anserinae, Rhizoma et herba Potentillae erectae) and Šiauliai University Botanical Garden (Folium cum flore Potentillae fruticosae). Permanganatometric titration method was used to find out how much tannin the selected Potentilla contained. Also, spectrophotometric and HPLC methods allowed to measure flavonoid while using 70% of ethanol with hydrochloric acid and 70% of ethanol in the raw vegetation. To evaluate the anti-oxidizing activity photometric 2,2-difenil-1-pikrilhydrosil (DPPH•) free radical method was applied. Antibacterial impact was evaluated with triptosis on soya crop in a hangar for 24 hours at 35 - 37º C using cultivated microorganisms. Results. The tested... [to full text]

Phenolic compounds play an important role in red wine colour, bitterness, astringency, as well as a range of other tactile or 'mouth-feel' characteristics. Progressive changes of phenolic compounds, initially extracted from grapes, occur during the storage and aging of red wines. The decrease of astringency occurring during wine aging has been considered as a result of mainly anthocyanin-flavanol condensation either directly or mediated by aldehydes. The contribution of these polymeric pigments formed during wine aging to the unique properties of red wine is an important question still unanswered. Experiments were conducted to synthesise polymeric pigments in model wine solutions under different conditions in the absence of acetaldehyde to provide material for chemical and sensory studies. Only small amounts of polymeric pigments were formed in these experiments confirming that direct polymerisation is a slow process. The low yield of polymers made it necessary to investigate the isolation of polymeric pigments directly from wine. A preparative fractionation protocol was developed to obtain fractions enriched in different red wine pigment combinations for further investigation. A HPLC method was also developed that separated the pigmented and non-pigmented polymers, as well as the monomeric anthocyanins, flavanols (monomeric to trimeric), flavonols and hydroxycinnamic acids from each other. A 6 month old and a 5 year old Shiraz wine were fractionated and further analysed by acid hydrolysis in the presence of a nucleophile, gel permeation chromatography (GPC) and by different mass spectrometry techniques. The various fractions isolated from the 6 month old wine contained combinations of pentameric to dimeric pigments, while those from the 5 year old wine contained pigments with an average degree of polymerisation (DP) of at least 11 but possibly up to 32. Experiments were conducted to determine the sensorial contribution of anthocyanins to wine as well as the effect of anthocyanin-flavanol polymerisation reactions taking place during maturation. It was shown that significant changes occur in the polymeric phenol composition and in the mean degree of polymerisation of Shiraz wine during aging. With aging more skin tannin were incorporated in the pigmented polymers and the percentage of galloylation in these polymers decreased. In order to describe the sensory attributes of the polymeric pigments a refined vocabulary, describing the astringent and other mouth-feel sensations elicited by dry red table wines representing different styles was developed and called the mouth-feel wheel. The developed mouth-feel wheel was used in a study to investigate the contribution of anthocyanins and anthocyanin-proanthocyanidin reaction products to the mouth-feel properties of red wine. Wines were made from both red and white grapes with and without pomace contact, as well as with and without anthocyanin addition to the white grapes. The white wine made like a red wine did not exhibit the same mouth-feel sensory attributes of a red wine: it was lower in viscosity, less particulate in nature and lower in intensity for the astringency descriptors fine emery, dry and grippy. The presence of anthocyanins during fermentation appeared to increase the intensity of astringency related terms. Treatments with added anthocyanins increased the amount of polymeric phenols to twice that when compared to treatments without added anthocyanins. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1345103 / Thesis (Ph.D.) - University of Adelaide, School of Agriculture, Food and Wine, 2008

The consequences of pre-fermentation and post-fermentation extended maceration (EM) on colour, mouthfeel and phenolic composition were investigated in Pinot noir (2004), Grenache (2006) and Shiraz (2007) (Vitis vinifera L.) wines. Experimental wines were made using cold soak, post-fermentation EM, and standard fermentation treatments (C). Cold soak treatments included a 3-day cold soak at 10°C (CS), with an additional comparison of plunging effects for the 2004 wines (CSP). Post-fermentation extended maceration treatments were 1- or 3-weeks on skins in 2004 (PS1 and PS3 respectively), and 3-weeks in 2006 and 2007 (PS3). A variety of chemical and sensory test methods were used to determine changes in phenolic components and organoleptic properties between treatments of all 3 varietals as they aged in the bottle. Among other results, it was determined if wines made with a period of cold soak had increased colour intensity, and increased concentrations of monomeric anthocyanins and pigmented polymers compared to control wines. It was also determined if wines made with a period of post-fermentation EM had increased concentrations of the flavan-3-ols (+)-catechin and (−)-epicatechin, and tannin, decreased colour intensity and modified mouthfeel compared to the other wine treatments. A greater understanding of Australian red winemakers’ opinions on EM regimes and their use in Australian wineries was obtained by survey. Survey results confirmed that EM is used extensively in Australian wineries but that winemakers have poor understanding of the consequences of EM regimes for red wine properties. The survey confirmed that winemakers are concerned about the economic cost and logistic pressures associated with the use of EM regimes during vintage. Wines made using EM need to spend longer in fermentation vessels, which are in high demand during this time. Findings from this study provide winemakers with more information to consider before making decisions about their use of EM regimes. Survey findings showed more winemakers would use EM regimes if logistic and economic pressures did not apply. However, results suggest that even if winemakers did adopt EM practices, some may not achieve what they believe to be the outcome of these regimes, such as improved colour or mouthfeel properties. For instance, results showed that cold soaking did not make a difference to wine colour compared to conventional fermentation maceration. Even without cold soaking red must, winemakers may be able to achieve the same or very similar wine organoleptic characteristics at a reduced cost. Similarly, no significant effects of plunging during cold soak were observed. Post-fermentation EM visibly reduced wine colour intensity and imparted a browner hue to the wine compared to red wine that was pressed off skins upon reaching dryness. This EM regime is therefore unlikely to benefit winemakers who are seeking to produce highly coloured wines. However, prolonged maceration post-fermentation did increase the intensity of perceived bitterness and increased the concentration of wine flavan-3-ols and tannins. Winemakers may therefore influence the desired balance between the extraction of these wine phenolics (and the associated outcome for taste and mouthfeel properties) and economic considerations by varying the duration of maceration post-fermentation. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1362928 / Thesis (Ph.D.) - University of Adelaide, School of Agriculture, Food and Wine, 2009.

The major antinutritive factor in Leucaena for ruminants is condensed tannin (CT). CT bind proteins, incurring a negative effect on protein utilisation. The two major factors affecting the ability of CT to bind protein have been purported to be CT size and the pH of the reaction environment. To test these hypotheses the protein precipitating capacities of CT extracted from four promising Leucaena genotypes, L. leucocephala (K636), L. pallida (CQ3439), L. trichandra (CPI46568), and L. collinsii (OFI52/88) were assessed. L. leucocephala had approximately half the ability to precipitate protein on a g/g basis than L. pallida or L. trichandra while L. collinsii gave no measurable ability to precipitate protein (reaction environment=pH 5.0). Increasing or decreasing the pH of the reaction solution away from pH 5.0 (the isoelectric point of the protein) reduced the ability of CT from all the species to precipitate protein; the decrease being higher a pH 2.5 than at pH 7.5. At pH 2.5 L. leucocephala CT completely lost its capacity to precipitate protein. The relatively poor ability of L. leucocephala CT to bind protein at pH’s approximating those at the abomasum suggests L. leucocephala may have the greatest potential of the four Leucaena’s tested for increasing the extent of feed protein escaping ruminant degradation for later release and digestion in the small intestine, hence increasing the total amount of protein absorbed by ruminants. CT fractions from each Leucaena were also separated into individual CT’s, by size-exclusion chromatography and examined for protein precipitating capacity. In general it was found that the larger sized CT of the accessions L. pallida and L. trichandra could precipitate more protein than the smaller sized CT. This pattern was not found for L. leucocephala.

Thesis (M.S.)--Miami University, Dept. of Chemistry and Biochemistry, 2004. / Title from first page of PDF document. Includes bibliographical references (p. 61-63).

O processamento de peles para a fabricação de couro utiliza uma mistura complexa de substâncias - dentre elas, os taninos - que torna o tratamento de águas residuais difícil e oneroso. Vários estudos estão sendo conduzidos na tentativa de melhorar o tratamento e até mesmo reutilizar o efluente tratado. Neste trabalho foi avaliado o desenvolvimento de adsorventes funcionais sintetizados pelo método solgel e dotados de impressão molecular, para adsorção de compostos de taninos. Por serem de fácil preparação, os materiais híbridos obtidos viabilizam a sua produção para o uso como sólidos adsorventes. A caracterização dos materiais híbridos orgânico-inorgânico obtidos foi realizada por análise de Porosimetria de nitrogênio (BET), Espalhamento de raios-X a baixo ângulo (SAXS), Espectroscopia de refletância difusa no UV-vis (DRS), Espectroscopia de infravermelho com transformada de Fourier (FT-IR) e Potencial Zeta (PZ). As características estruturais e texturais dos materiais híbridos gerados variaram para cada rota sol-gel e processo de extração de template empregado, resultando em materiais com diferentes capacidades de adsorção. As sílicas sem funcionalização não foram capazes de adsorver os compostos de tanino em solução aquosa, enquanto que as sílicas funcionalizadas com APTES demonstraram sua potencialidade como adsorvente para os compostos testados, atingindo remoções superiores a 80%. Diferenças nas capacidades de adsorção entre as sílicas funcionalizadas com e sem impressão molecular também foram observadas, onde a sílica sem impressão apresentou uma adsorção superior de taninos, indicando que mais estudos são necessários para encontrar um processo de extração eficiente do template. É importante salientar que as sílicas que obtiveram a maior capacidade de adsorção, puderam adsorver os compostos de taninos por vários ciclos consecutivos. / The processing of hides for leather manufacturing uses a complex mix of chemicals that makes the wastewater treatment difficult and costly. Several studies are being conducted in attempt to improve the treatment and even reuse the treated effluent. This study evaluated the development of functional adsorbent synthesized by the molecular imprinting method in a sol-gel matrix, for adsorbing tannin compounds. Easy to prepare, hybrid materials obtained enable their production for use as solid adsorbents. The characterization of organic-inorganic hybrid materials obtained was performed by nitrogen porosimetry analysis (BET), small-angle X-ray scattering (SAXS), diffuse reflectance spectroscopy (DRS), Fourier-Transform Infrared Spectroscopy (FT-IR) and Zeta Potential (PZ). The structural and textural characteristics of hybrid materials ranged for each sol-gel route and template employed extraction process resulting in materials with different adsorption capacities. The silicas without functionalization were unable to adsorb the tannin compounds in aqueous solution, whereas the silica functionalized with APTES demonstrated the potential of the adsorbent for the tested compounds, with removals above of 80%. Differences in adsorption capacities between functionalized silica with and without molecular imprinting were observed where the unprinted silica had a higher adsorption of tannins, indicating that more studies are needed to find a process of efficient template extraction to improve adsorption capacity to the imprinted materials. Further, the silicas with improved adsorption capacity could adsorb the tannin compounds for several consecutive cycles of adsorption.