University of Hohenheim

About: University of Hohenheim is a education organization based out in Stuttgart, Germany. It is known for research contribution in the topics: Population & Soil water. The organization has 8585 authors who have published 16406 publications receiving 567377 citations.

Effects of Fractions Containing Saponins from Yucca schidigera, Quillaja saponaria, and Acacia auriculoformis on Rumen Fermentation

Abstract: Fractions containing saponins from Yucca schidigera, Quillaja saponaria, and Acacia auriculoformis on incubation in an in vitro rumen fermentation system containing hay as a substrate increased the efficiency of microbial protein synthesis as judged by (i) a gravimetric approach, (ii) 15N incorporation into microbial protein, and (iii) purine levels in microbes. The true degradability of hay at 24 h of incubation was either not affected or increased by saponins, and the gas production, which is a measure of short-chain fatty acids and fermentative gases, was lower or similar. Yucca and Quillaja saponins decreased the rate of gas production when hay or a mixture of hay and concentrate (70:30) was used as substrate, but Acacia saponins increased the rate of gas production from the hay plus concentrate mixture. The potential extent of gas production from both of the substrates was lower in the presence of Acacia saponins. Yucca saponins also decreased the potential extent of gas production, but the decrease ...

Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by high-performance liquid chromatography-electrospray ionization mass spectrometry.

Abstract: The betalain pattern of differently colored Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. cv. Bright Lights) was investigated for the first time. Nineteen betaxanthins and nine betacyanins were identified by RP-HPLC and positive ion electrospray mass spectrometry, co-injection experiments with semisynthetic reference compounds, and standards derived from authentic plant material, respectively. Histamine-betaxanthin and alanine-betaxanthin were found to be novel betaxanthins, which to the best of our knowledge have not been reported as natural compounds until now. Furthermore, tyramine-betaxanthin (miraxanthin III) and 3-methoxytyramine-betaxanthin, which to date were known only from families other than the Chenopodiaceae, were detected for the first time in colored Swiss chard. The betacyanin pattern of purple petioles was composed of betanin, isobetanin, betanidin, and isobetanidin. Although phyllocactin was present in only trace amounts, further acylated structures such as betanidin-monoferuloyl-5-O-beta-diglucoside and lampranthin II, accompanied by their corresponding C(15)-epimers, were identified. In addition, quantification of betalains and CIE LCh degrees measurements were performed with the colored extracts to correlate the visual appearance with the respective pigment patterns. Besides the novel phytochemical findings, the present study is useful for the evaluation of betalainic Swiss chard as a potential coloring foodstuff.