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In vitro metabolism of red clover isoflavones in rumen fluid
Author(s) -
Dadáková Kateřina,
Trnková Andrea,
Kašparovská Jitka,
Křížová Ludmila,
Lochman Jan,
Kašparovský Tomáš
Publication year - 2020
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/jpn.13402
Subject(s) - equol , formononetin , biochanin a , daidzein , rumen , red clover , isoflavones , hay , incubation , genistein , metabolism , chemistry , food science , zoology , biology , agronomy , biochemistry , endocrinology , fermentation
The degradation of red clover isoflavones was studied in vitro using a rumen fluid buffer system. Various amounts of red clover extract (5–75 mg) together with hay or concentrate‐rich diet were added to 40 ml of rumen fluid obtained from non‐lactating and lactating dairy cows, respectively, and incubated for 0, 3, 6, 12 or 24 hr. Following incubation, concentrations of daidzein, genistein, formononetin, biochanin A and equol were determined in the samples. After 3 hr of incubation, isoflavone metabolism and equol production could be observed. The results obtained indicate that hay diet provides better conditions for isoflavone metabolism, as concentrations of daidzein, formononetin and biochanin A were higher in incubations based on the concentrate‐rich diet and the production of equol was higher in incubations based on the hay diet. Furthermore, in incubations with higher amounts of added clover extract, a decrease in equol production was observed. Further studies are needed to clarify the role of adaptation of rumen microflora on isoflavone degradation kinetics and to clarify the interrelationship between various dietary factors, rumen microbiota and isoflavones. The knowledge of isoflavone metabolism kinetics in dependence on studied factors will be useful for the optimization of feeding dose.