Lagel M.C.,University of Lorraine |
Pizzi A.,University of Lorraine |
Pizzi A.,King Abdulaziz University |
Redl A.,Tereos Syral |
Al-Marzouki F.M.,King Abdulaziz University
European Journal of Wood and Wood Products | Year: 2015
Phenol–formaldehyde (PF) resins were prepared with a level of 10, 20 and 30 % substitution of the phenol in the resin by three types of wheat gluten protein hydrolysates having different characteristics, namely (1) an enzymatic hydrolysate, (2) a lower molecular weight enzymatic hydrolysate, and (3) a middle sized molecular weight acid hydrolysate. All these resins were characterized by their pH, their viscosities and by thermo mechanical analysis. The mixed protein–phenolic oligomer species distribution formed in the preparation of these resins were identified by matrix assisted laser desorption ionization time of flight (MALDI-TOF) mass spectrometry. © 2015, Springer-Verlag Berlin Heidelberg.
Tereos Syral | Date: 2015-11-16
Chemical products for use in industry as well as in agriculture, horticulture and forestry; chemical substances for preserving foodstuffs; wheat gluten for industrial conversion into an intermediate product; gluten for the food industry. Meat; meat extract; fish; wheat proteins; vegetable proteins. Flour and cereal preparations; plant-based food; textured wheat gluten used as meat substitute; gluten used as an additive for culinary purposes; gluten prepared as foodstuff; processed and unprocessed wheat; products for human consumption based on wheat gluten; wheat gluten for human consumption particularly for substitutes for meat and fish products. Agricultural, horticultural and forestry products and grains, not included in other classes; foodstuffs for animals, namely, wheat gluten; malt.
Grand E.,Tereos Syral |
Respondek F.,Tereos Syral |
Martineau C.,Institute Of Lelevage |
Detilleux J.,University of Liege |
Bertrand G.,Institute Of Lelevage
Journal of Dairy Science | Year: 2013
This study was conducted to evaluate the effects of 2 different daily doses of short-chain fructooligosaccharides (scFOS), a prebiotic ingredient, added to a calf milk replacer on growth performance, carcass characteristics, and fecal concentrations of short-chain fatty acids of preruminant veal calves. In total, 112 male Prim'Holstein calves, between 8 and 10. d of age, were randomized in this study according to their body weight and were bred until the age of 168 d. They were fed a calf milk replacer containing 5% soluble wheat proteins as well as cereal-based pellets, the composition of which was adapted to cover the needs of the animals throughout the study. After 2. wk of adaptation, the calf milk replacer was supplemented or not supplemented with a daily dose of 3 or 6. g of scFOS. Growth performance of calves, as measured by body weight, cold carcass weight, feed intake, average daily gain, and feed conversion ratio, was recorded and feces samples were taken to evaluate short-chain fatty acid concentrations. The inclusion of wheat proteins in milk replacer did not negatively affect the growth performance of calves in comparison with general standards. The addition of scFOS in the milk reduced the feed conversion ratio of veal calves in a dose-dependent manner and tended to increase the carcass weight. A general trend was observed for an increased production of total short-chain fatty acids in time, but scFOS decreased acetate proportion to the benefit of butyrate proportion. These data suggest that inclusion of scFOS in the calf milk replacer allowed the growth performance of preruminant calves to be enhanced, possibly via a modification of the activities of microbial fermentation. © 2013 American Dairy Science Association.
Bourgot C.L.,French National Institute for Agricultural Research |
Ferret-Bernard S.,French National Institute for Agricultural Research |
Normand L.L.,French National Institute for Agricultural Research |
Savary G.,French National Institute for Agricultural Research |
And 5 more authors.
PLoS ONE | Year: 2014
Peripartum nutrition is crucial for developing the immune system of neonates. We hypothesized that maternal short-chain fructooligosaccharide (scFOS) supplementation could accelerate the development of intestinal immunity in offspring. Thirty-four sows received a standard or a scFOS supplemented diet (10 g scFOS/d) for the last 4 weeks of gestation and the 4 weeks of lactation. Colostrum and milk immunoglobulins (Ig) and TGFb1 concentrations were evaluated on the day of delivery and at d 6 and d 21 postpartum. Piglet intestinal structure, the immunologic features of jejunal and ileal Peyer's patches, and mesenteric lymph node cells were analysed at postnatal d 21. Short-chain fatty acid concentrations were measured over time in the intestinal contents of suckling and weaned piglets. Colostral IgA (P<0.05) significantly increased because of scFOS and TGFb1 concentrations tended to improve (P<0.1). IFNc secretion by stimulated Peyer's patch and mesenteric lymph node cells, and secretory IgA production by unstimulated Peyer's patch cells were increased (P<0.05) in postnatal d 21 scFOS piglets. These differences were associated with a higher proportion of activated CD25+CD4a+ T cells among the CD4+ helper T lymphocytes (P<0.05) as assessed by flow cytometry. IFNc secretion was positively correlated with the population of activated T lymphocytes (P<0.05). Total short-chain fatty acids were unchanged between groups during lactation but were higher in caecal contents of d 90 scFOS piglets (P<0.05); specifically propionate, butyrate and valerate. In conclusion, we demonstrated that maternal scFOS supplementation modified the intestinal immune functions in piglets in association with increased colostral immunity. Such results underline the key role of maternal nutrition in supporting the postnatal development of mucosal immunity. © 2014 Le Bourgot et al.
Storebakken T.,Norwegian University of Life Sciences |
Zhang Y.,Norwegian University of Life Sciences |
Zhang Y.,Zhejiang Ocean University |
Ma J.,Norwegian University of Life Sciences |
And 6 more authors.
Aquaculture | Year: 2015
Four diets with hydrolyzed wheat gluten (HWG) replacing graded amounts of crude protein (CP) (0, 12.5, 25, 50%) from LT fishmeal (FM) were extruded. For the diets with 0-25% replacement of FM, durable and sinking pellets were produced by adding 19-20% water in the extruder, at a constant feeding rate. The die pressure, specific mechanical energy (SME) and torque decreased with increasing HWG incorporation during extrusion of the diets with 0-25% replacement. Diametric expansion increased with increasing HWG inclusion. In uncoated pellets, sinking rate in water as well as lipid loss increased with increasing HWG. Diametric expansion increased by lipid coating. In coated pellets, water stability decreased with increasing HWG. The visco-elastic properties of the HWG prevented transport through the extruder with 19-20% water added in the barrel at 50% replacement, and water addition was reduced to 11% in order to obtain stable material flow. This diet had notably reduced die pressure, and increased SME. Diametric expansion and oil retaining capacity were low, while durability was high in uncoated pellets. Diametric expansion and water stability were reduced compared to the pellets produced with 19-20% water, while the pellets sank faster. Each diet was fed to duplicate groups of 0.4. kg rainbow trout for 56. days. The fish nearly doubled their weight, and no significant diet effects were seen on feed intake or growth. All diets resulted in feed conversion ratios (FCR) near 0.8. g dry matter intake per g gain. The apparent digestibilities (AD, %) of nitrogen, total and individual amino acids were high for all diets. AD of protein, cyst(e)in and phenylalanine significantly improved with increasing inclusion of HWG, while AD of isoleucine decreased. In conclusion, HWG had a strong effect on extrusion parameters and physical quality, and had nutritional value similar to LT fish meal when supplemented with essential amino acids.Statement of relevance. The current research will help salmonid feed companies to optimally utilize a novel plant protein feed ingredient with high nutritional value and strong physio-chemical properties. This will both facilitate reduced use of fish meal, and increased use of other feed ingredients requiring increased binding. The current research also shows that HWG results in decreased SME, potentially decreasing production cost of extruded fish meal. © 2015 Published by Elsevier B.V.