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http://dx.doi.org/10.5713/ajas.15.0626

The In vitro Effects of Nano-encapsulated Conjugated Linoleic Acid on Stability of Conjugated Linoleic Acid and Fermentation Profiles in the Rumen  

Heo, Wan (Department of Food and Biotechnology, Korea University)
Kim, Eun Tae (National Institute of Animal Science, RDA)
Cho, Sung Do (Policy Research and Planning Team, Korea Institute for Advancement of Technology)
Kim, Jun Ho (Department of Food and Biotechnology, Korea University)
Kwon, Seong Min (Department of Food and Biotechnology, Korea University)
Jeong, Ha Yeon (National Institute of Animal Science, RDA)
Ki, Kwang Seok (National Institute of Animal Science, RDA)
Yoon, Ho Baek (National Institute of Animal Science, RDA)
Ahn, Young Dae (Cheongwon Green Land)
Lee, Sung Sill (Division of Applied Life Science (BK21+, IALS), Gyeongsang National University)
Kim, Young Jun (Department of Food and Biotechnology, Korea University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.29, no.3, 2016 , pp. 365-371 More about this Journal
Abstract
This study was aimed to evaluate the stability of conjugated linoleic acids (CLAs) by nano-encapsulation against in vitro ruminal biohydrogenation by microbial enzymatic conversion. CLAs (free fatty acid form of CLA [CLA-FFA], nano-encapsulated CLA-FFA, triglyceride form of CLA [CLA-TG], and nano-encapsulated CLA-TG) were used in the in vitro fermentation experiments. When Butyrivibrio fibrisolvens (B. fibrisolvens) was incubated with CLA-FFAs, the concentrations of cis-9, trans-11 CLA and vaccenic acid (VA) slightly was decreased and increased by nano-encapsulation, respectively. When B. fibrisolvens was incubated with CLA-TG, the concentrations of cis-9, trans-11 CLA and VA decreased, but these were increased when B. fibrisolvens was incubated with nano-encapsulated CLA-TG. The nano-encapsulation was more effective against the in vitro biohydrogenation activity of B.fibrisolvens incubated with CLA-FFA than with CLA-TG. In the in vitro ruminal incubation test, the total gas production and concentration of total volatile fatty acids incubated with nano-encapsulated CLA-FFA and CLA-TG were increased significantly after 24 h incubation (p<0.05). Nano-encapsulated CLA-FFA might, thus, improve the ruminal fermentation characteristics without adverse effects on the incubation process. In addition, nano-encapsulated CLA-FFA increased the population of Fibrobacter succinogenes and decreased the population of B. fibrisolvens population. These results indicate that nano-encapsulation could be applied to enhance CLA levels in ruminants by increasing the stability of CLA without causing adverse effects on ruminal fermentation.
Keywords
Biohydrogenation; Conjugated Linoleic Acid; Nano-encapsulation; Rumen Fermentation;
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Times Cited By KSCI : 2  (Citation Analysis)
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