Gene/Protein Disease Symptom Drug Enzyme Compound
Pivot Concepts:   Target Concepts:
Query: UMLS:C0205700 (ash)
 15,125 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Steers, equipped with simple rumen cannulas, were given diets of approximately equal parts of rolled barley and straw supplemented with urea. The diets provided sufficient estimated rumen degradable nitrogen (RDN; RDN:metabolizable energy values of 1:3) to maintain maximum microbial synthesis. In some experiments Na235SO4 was introduced into the rumen to label microbial protein. Rumen digesta samples were taken before feeding and mixed rumen bacteria were separated from the solid (solid-associated bacteria; SAB) and liquid (liquid-associated bacteria; LAB) fractions of digesta. The most effective method of removing SAB from the fibre was a combination of homogenizing and pummelling. This process did not affect the physical form or chemical composition of the bacteria. Samples of SAB contained significantly (P less than or equal to at least 0.05) less ash, total N, RNA and diaminopimelic acid (DAP) and significantly (P less than or equal to 0.01) more lipid than samples of LAB. Concentrations (g/kg dry matter) of ash, total N, RNA, DAP and lipid in SAB were approximately 87, 70, 35, 2.2 and 245 respectively. Corresponding values for LAB were 157, 80, 50, 3.8 and 124 respectively. RNA-N:total N and DAP-N:total N values in SAB were significantly lower than those in LAB (P less than or equal to 0.05 and 0.02 respectively). 35S:total N values were similar in both groups of bacteria. The importance of differences in constituent:total N values in the two groups of bacteria in relation to their use as indices of microbial protein synthesis is discussed.
 ...
PMID:A comparison of the chemical composition of mixed bacteria harvested from the liquid and solid fractions of rumen digesta. 619 50

Dairy desserts have emerged as interesting options for the incorporation of probiotics, bioactive ingredients and alternative sources of thickeners. This shows an opportunity to investigate the use of Gracilaria seaweeds in the formulation of potentially probiotic dairy desserts. This study aimed to compare the effects of dispersions obtained from Gracilaria domingensis and Gracilaria birdiae used as thickening agents on texture properties of dairy desserts fermented with SAB 440-A, composed of the starter Streptococcus thermophilus and the potential probiotics Bifidobacterium animalis and Lactobacillus acidophilus, and also to study their physicochemical characteristics, microbial viability and sensory acceptability. No significant differences between desserts with G. birdiae or G. domingensis dispersions regarding total solids, ash and fat content, as well as pH, titratable acidity, the viability of the microorganisms of the mixed culture and sensory acceptability were verified (P > 0.05). Nonetheless, the dessert with G. domingensis dispersion showed higher dietary fibre content and significantly increased firmness than the one produced with G. birdiae (P < 0.05). Moreover, B. animalis was able to maintain higher populations, above 7 log cfu g-1 during 21 days of storage of desserts, in the presence of either G. birdiae or G. domingensis dispersions, despite the fact that L. acidophilus has shown low viability in the final products. Therefore, the G. domingensis dispersion is suitable to be used as a thickening agent to produce dairy desserts with enhanced firmness and good sensory acceptability, it being also advisable to use only B. animalis as a probiotic for this product.
 ...
PMID:Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents. 2874 49