Proanthocyanidins Modulate Rumen Enzyme Activities and Protein Utilization In Vitro

Abstract

This study investigated the principal leaf protein (rubisco) solubilization and in vitro ruminal enzyme activity in relation to the molecular structure of proanthocyanidins extracted from leaves of Anogeissus pendula and Eugenia jambolana. Six proanthocyanidin fractions were extracted by 50% (v/v) methanol–water followed by 70% (v/v) acetone–water and then distilled water from leaves of A. pendula (AP) and E. jambolana (EJ) to yield EJ–70, EJ–50, EJ–DW, AP–70, AP–50 and AP–DW. Fractions were examined for their molecular structure and their effects on sheep ruminal enzymes and solubilization of rubisco in vitro. All fractions significantly (p R-cellulase enzyme. Most of the fractions inhibited R-glutamate dehydrogenase activity (p A. pendula (16.60 ± 1.97%) and E. jambolana (15.03 ± 1.06%) than that of wheat straw (8.95 ± 0.95%) and berseem hay (3.04 ± 0.08%). A significant (p A. pendula and E. jambolana leaves at different proportions. The efficiency of microbial protein was significantly (p A. pendula in comparison to E. jambolana. The overall conclusion is that the proanthocyanidins obtained from E. jambolana exhibited greater inhibitory activities on rumen enzymes, whereas A. pendula recorded higher protein solubilization. Thus, PAs from A. pendula and E. jambolana appear to have the potential to manipulate rumen enzyme activities for efficient utilization of protein and fiber in ruminants.

Keywords

• flavonoids
• proanthocyanidins
• <i>Anogeissus pendula</i>
• <i>Eugenia jambolana</i>
• ruminal enzymes
• rubisco