The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis.
A systematic review and meta-analysis were conducted to predict and identify ways to increase conjugated linoleic acid (CLA) formation in ruminant-derived products to treat human health issues with dietary tannins. The objective was to compare and confirm the effects of dietary tannins on CLA format...
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2020-01-01
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| Series: | PLoS ONE |
| Online Access: | https://doi.org/10.1371/journal.pone.0216187 |
| _version_ | 1818986192853532672 |
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| author | Rayudika Aprilia Patindra Purba Pramote Paengkoum Siwaporn Paengkoum |
| author_facet | Rayudika Aprilia Patindra Purba Pramote Paengkoum Siwaporn Paengkoum |
| author_sort | Rayudika Aprilia Patindra Purba |
| collection | DOAJ |
| description | A systematic review and meta-analysis were conducted to predict and identify ways to increase conjugated linoleic acid (CLA) formation in ruminant-derived products to treat human health issues with dietary tannins. The objective was to compare and confirm the effects of dietary tannins on CLA formation by analyzing in vitro and/or in vivo studies. We reported the results of the meta-analysis based on numerical data from 38 selected publications consisting of 3712 treatments. Generally, via multiple pathways, the CLA formation increased when dietary tannins increased. Concurrently, dietary tannins increased Δ9 desaturation and the CLA indices in milk and meat (P < 0.05 and P < 0.001, with average R2 values of 0.23 and 0.44, respectively), but they did not change the rumen fermentation characteristics, including total volatile fatty acids (mmol/L) and their acid components. In vitro observations may accurately predict in vivo results. Unfortunately, there was no relationship between in vitro observations and in vivo results (R2 < 0.10), indicating that it is difficult to predict CLA formation in vivo considering in vitro observations. According to the statistical meta-analysis results regarding animal aspects, the ranges of tannin levels required for CLA formation in vitro and in vivo were approximately 0.1-20 g/kg dry matter (DM) (P < 0.001) and 2.1-80 g/kg DM (P < 0.001), respectively. In conclusion, the in vivo method was more suitable for the direct observation of fatty acid transformation than the in vitro method. |
| first_indexed | 2024-12-20T18:46:54Z |
| format | Article |
| id | doaj.art-ddc58bfb3fff4b7f8bef0f9be3cfbaa2 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-20T18:46:54Z |
| publishDate | 2020-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-ddc58bfb3fff4b7f8bef0f9be3cfbaa22022-12-21T19:29:42ZengPublic Library of Science (PLoS)PLoS ONE1932-62032020-01-01153e021618710.1371/journal.pone.0216187The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis.Rayudika Aprilia Patindra PurbaPramote PaengkoumSiwaporn PaengkoumA systematic review and meta-analysis were conducted to predict and identify ways to increase conjugated linoleic acid (CLA) formation in ruminant-derived products to treat human health issues with dietary tannins. The objective was to compare and confirm the effects of dietary tannins on CLA formation by analyzing in vitro and/or in vivo studies. We reported the results of the meta-analysis based on numerical data from 38 selected publications consisting of 3712 treatments. Generally, via multiple pathways, the CLA formation increased when dietary tannins increased. Concurrently, dietary tannins increased Δ9 desaturation and the CLA indices in milk and meat (P < 0.05 and P < 0.001, with average R2 values of 0.23 and 0.44, respectively), but they did not change the rumen fermentation characteristics, including total volatile fatty acids (mmol/L) and their acid components. In vitro observations may accurately predict in vivo results. Unfortunately, there was no relationship between in vitro observations and in vivo results (R2 < 0.10), indicating that it is difficult to predict CLA formation in vivo considering in vitro observations. According to the statistical meta-analysis results regarding animal aspects, the ranges of tannin levels required for CLA formation in vitro and in vivo were approximately 0.1-20 g/kg dry matter (DM) (P < 0.001) and 2.1-80 g/kg DM (P < 0.001), respectively. In conclusion, the in vivo method was more suitable for the direct observation of fatty acid transformation than the in vitro method.https://doi.org/10.1371/journal.pone.0216187 |
| spellingShingle | Rayudika Aprilia Patindra Purba Pramote Paengkoum Siwaporn Paengkoum The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis. PLoS ONE |
| title | The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis. |
| title_full | The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis. |
| title_fullStr | The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis. |
| title_full_unstemmed | The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis. |
| title_short | The links between supplementary tannin levels and conjugated linoleic acid (CLA) formation in ruminants: A systematic review and meta-analysis. |
| title_sort | links between supplementary tannin levels and conjugated linoleic acid cla formation in ruminants a systematic review and meta analysis |
| url | https://doi.org/10.1371/journal.pone.0216187 |
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