Cranberry Powder Research Articles

The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe

Fish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar treatment with berry solutions instead of traditional preservatives. The purpose of this study is to determine the effect of berry solutions from lingonberry powder (Vaccinium vitis-idea) and buckthorn (Hippophae rhamnoides) on the nutritional, biological value and safety of walleye caviar through the use of wild plants as preservatives. Samples of the caviar of the common walleye Sander (Sander lucioperca) were selected as research objects. The results showed that experimental caviar samples treated with berry solutions showed differences (p>0.05) compared to the control sample with saline solution, this proves an increase in the nutritional value and safety of fish caviar. It is also shown that the use of berry solutions from cranberries (LS) and sea buckthorn (SBS) combined with salt is 35% more effective compared to the control sample containing only salt (S). This means that using berry solutions significantly improves the results compared to the traditional canning method. This effect may be due to the additional beneficial properties of berry extracts, such as antioxidant and antimicrobial activity, which contribute to better preservation of caviar quality and safety. It was found that using a berry solution from cranberry powder revealed the best result. Also, it was shown that the greatest value and composition was possessed by the LS sample, which more satisfied the daily requirement of vitamins A, E and B group in comparison with other samples (p>0.05), the content of vitamin A (0.016±0.014); vitamin B (0.24±0.16); vitamin E (2.89±0.04); vitamin PP (2.1±0.05). This is because treating pikeperch caviar with berry solutions increases the amount of water-soluble and fat-soluble vitamins.

Creation of fortified products from dairy raw materials with low technological characteristics

The article presents the results of research on the development of a cranberry powder-enriched curd paste technology aimed at improving the nutritional and biological value of the product. Various amounts of cranberry powder (4%, 8%, 12%) were used in the study, allowing the evaluation of their impact on the organoleptic and physicochemical properties of the curd paste. The optimal amount was found to be 8% cranberry powder, which improved the taste, texture, and nutritional value of the product without negatively affecting its physical stability. Organoleptic evaluation showed that the product with 8% cranberry powder had the best flavor and aroma characteristics. Physicochemical analysis revealed that cranberry enrichment increased the carbohydrate and dietary fiber content, enhancing the product's functional properties. Cranberry, as a plant-based component, contributes to increasing the antioxidant activity of the product, making it more beneficial for health. The results of the study can be applied to the development of new types of fortified products based on dairy raw materials with low technological properties and expand the range of functional products in the market.

Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity

SummaryAstragalus membranaceus, as a medicinal and edible product, contains a variety of active ingredients. The cranberry powder is rich in polyphenol, dietary fibre, vitamins and mineral. In this study, biscuits were prepared by enrichment with Astragalus membranaceus and cranberry powder. The basic nutrients, physicochemical indexes, odour characteristics, antioxidant properties and shelf life prediction of the Astragalus membranaceus–cranberry biscuits (AMCB) were evaluated and compared with commercial biscuits. Overall, the biscuits with the addition of Astragalus membranaceus and cranberry had low water content and high protein content of 8.3 g/100 g. The antioxidant properties of AMCB were analysed by DPPH radical scavenging activity and hydroxyl radical scavenging activity, and the results demonstrated that AMCB possessed higher antioxidant activity than cranberry biscuits (CRB) and control biscuits (CB). The water content and peroxide value index were used to predict the shelf life by accelerated test. According to the Arrhenius method, the shelf life of AMCB was about 112 days. The results showed that the addition of 23% Astragalus membranaceus and cranberry powder led to improved nutritional value, antioxidant properties and sensory characteristics of the biscuits.

Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders.

The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries' incorporation and evaluate the consumers' acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (p < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (a ∗), while the ratio is inverse for the parameters of lightness (L ∗), yellowness (b ∗), chroma (C ∗), and the value of hue angle (h). This factor is crucial to fulfill consumers' requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well-defined taste in muffins with 3% extract; however, in the case of cranberry muffin evaluation, the control sample emerged as the least liked, indicating consumers' acceptance of the changes in muffin formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers' attitudes and such product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders, this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such formulations, filling a significant gap in the existing literature.

Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts

Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g−1 dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g−1 dry matter). Acetone extraction strengthened the formation of hydroxymethyl-L-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-L-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.

Improved in vitro Hemagglutination Assays Utilizing P-Type and Type 1 Uropathogenic Escherichia coli to Evaluate Bacterial Anti-Adhesion Activity of Cranberry Products

Cranberries have a long history of use in the prevention of urinary tract infections. Cranberry products vary in proanthocyanidin content, a compound implicated in preventing the adhesion of uropathogenic Escherichia coli (E. coli) to uroepithelial cells. Testing is routinely done by cranberry product formulators to evaluate in vitro bacterial anti-adhesion bioactivity, shelf-life, and potential efficacy of cranberry products for consumer use to maintain urinary tract health. Hemagglutination assays evaluate the anti-adhesion bioactivity of cranberry products by determining how effectively the products prevent agglutination of specific red blood cells with E. coli expressing P-type and Type 1 fimbriae. The current study sought to improve upon an established anti-adhesion assay method by expanding the number of E. coli strains used to broaden potential in vivo efficacy implications and presenting results using photomicrographic data to improve accuracy and build databases on products that are routinely tested. Different lots of cranberry powder ingredient and two formulated products were tested independently for anti-adhesion activity using the established method and the improved method. Positive harmonization of results on the same samples using rigorous controls was achieved and provides the substantiation needed for the cranberry industry to utilize the improved, rapid in vitro testing method to standardize cranberry products for sufficient anti-adhesion bioactivity and maintain consumer confidence.

ِInfluence of Dietary Vegetable Oil Sources and Red Cranberry Powder Levels on Growth Performance, Carcass Yield, some Blood Parameters and Gut Morphology on Broiler Chickens

ِInfluence of Dietary Vegetable Oil Sources and Red Cranberry Powder Levels on Growth Performance, Carcass Yield, some Blood Parameters and Gut Morphology on Broiler Chickens

Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs

Fruit and vegetable powders can replace sodium nitrite in the meat-processing industry. However, basic information on the physicochemical and sensory aspects of fried beef meatballs is limited. In the present work, Chinese cabbage, celery, and cranberry powders were used to assess the effects of different addition levels and marinating times on the characteristics of fried beef meatballs. By combining 10 g/kg cranberry powder with 60 mg/kg NaNO2, the highest a* value (13.34) and the lowest cooking loss (28.05%) were obtained. Results from low-field NMR indicated that the relaxation time T2b in three fruit and vegetable powder-added groups was significantly lower than that of the control. T2b values and the pH both exhibited a decreasing trend as the amount of fruit and vegetable powder additions increased. Concerning different marinating times by using cranberry powder on the properties of fried beef meatballs, marinating for 12 h displayed the best effect. The present work provided a potential solution for nitrite substitution in fried beef meatballs.

Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits

Biscuits are one of the most consumed bakery products that contain a high content of fat, sugar, and different additives that may cause various health problems. This has led to an increased focus on enriching bakery products with plant extracts to improve their nutritional and sensory properties. The objective of the current work was to investigate the effect of replacing wheat flour with plant extracts such as blueberry and cranberry (at concentrations of 3%, 6%, and 9%) and compare with control biscuits regarding the physico-chemical and color parameters. In addition, sensory analysis was conducted to determine the consumer acceptability of the enriched biscuits. The enrichment of biscuits with blueberry powder significantly increased the moisture content and decreased pH values (p &lt; 0.05). Similarly, cranberry-enriched biscuits had a significantly higher moisture content, water activity, and decreased pH values compared to control samples (p &lt; 0.05). On the other hand, enrichment of biscuits with either blueberry or cranberry powder significantly decreased lightness (L*), yellowness (b*), chroma value (C*), and h-value (h) but increased the redness values (a* value) of samples (p &lt; 0.05). Our results showed that with increasing concentrations of plant extract addition in biscuits, the sensory attributes such as odor and taste were significantly improved. The results of the study suggest that the addition of plant extracts to biscuits improved their physico-chemical and sensory properties.

Unravelling phenolic metabotypes in the frame of the COMBAT study, a randomized, controlled trial with cranberry supplementation

Cranberry (poly)phenols may have potential health benefits. Circulating (poly)phenol metabolites can act as mediators of these effects, but they are subjected to an extensive inter-individual variability. This study aimed to quantify both plasma and urine (poly)phenol metabolites following a 12-week intake of a cranberry powder in healthy older adults, and to investigate inter-individual differences by considering the existence of urinary metabotypes related to dietary (poly)phenols. Up to 13 and 67 metabolites were quantified in plasma and urine respectively. Cranberry consumption led to changes in plasma metabolites, mainly hydroxycinnamates and hippuric acid. Individual variability in urinary metabolites was assessed using different data sets and a combination of statistical models. Three phenolic metabotypes were identified, colonic metabolism being the main driver for subject clustering. Metabotypes were characterized by quali-quantitative differences in the excretion of some metabolites such as phenyl-γ-valerolactones, hydroxycinnamic acids, and phenylpropanoic acids. Metabotypes were further confirmed when applying a model only focused on flavan-3-ol colonic metabolites. 5-(3′,4′-dihydroxyphenyl)-γ-valerolactone derivatives were the most relevant metabolites for metabotyping. Metabotype allocation was well preserved after 12-week intervention. This metabotyping approach for cranberry metabolites represents an innovative step to handle the complexity of (poly)phenol metabolism in free-living conditions, deciphering the existence of metabotypes derived from the simultaneous consumption of different classes of (poly)phenols. These results will help contribute to studying the health effects of cranberries and other (poly)phenol-rich foods, mainly considering gut microbiota-driven individual differences.

Effects of cranberry powder on the diversity of microbial communities and quality characteristics of fermented sausage.

Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic effect, but nitrite can be transformed into nitrosamines, which cause strong carcinogenic effects. Therefore, it is urgent to actively explore safe and efficient nitrite substitutes. In this study, cranberry powder was selected as a natural substitute for nitrite during the production of fermented sausage due to its unique antioxidant and bacteriostatic properties. The results showed that adding an appropriate amount of cranberry powder (5 g/kg) promoted a better color of the fermented sausage and promoted the accumulation of aromatic compounds. Furthermore, Pediococcus and Staphylococcus became the dominant species, accounting for more than 90% in all samples. According to the Pearson correlation analysis, Staphylococcus and Pediococcus had positive effects on the quality characteristics of fermented sausage products. This study provided the latest information on the application of cranberry powder as a natural substitute for nitrite in the process of manufacturing fermented sausage, and it also introduced an advanced solution to improve the quality characteristics and safety of fermented sausage products during processing.

Formulation and Biopharmaceutical Evaluation of Capsules Containing Freeze-Dried Cranberry Fruit Powder.

Cranberry fruits are an important source of anthocyanins and anthocyanidins. The aim of the present study was to investigate the effect of excipients on the solubility of cranberry anthocyanins and their dissolution kinetics as well as on the disintegration time of the capsules. Selected excipients (sodium carboxymethyl cellulose, beta-cyclodextrin and chitosan) were found to affect the solubility and release kinetics of anthocyanins in freeze-dried cranberry powder. Capsule formulations N1-N9 had a disintegration time of less than 10 min, and capsule formulation N10 containing 0.200 g of freeze-dried cranberry powder, 0.100 g of Prosolv (combination of microcrystalline cellulose and colloidal silicon dioxide), and 0.100 g of chitosan had a capsule disintegration time of over 30 min. The total amount of anthocyanins released into the acceptor medium ranged from 1.26 ± 0.06 mg to 1.56 ± 0.03 mg. Capsule dissolution test data showed that the time to release into the acceptor medium was statistically significantly longer for the chitosan-containing capsule formulations compared to the control capsules (p < 0.05). Freeze-dried cranberry fruit powder is a potential source of anthocyanin-rich dietary supplements, and the choice of excipient chitosan could be a suitable solution in capsule formulations providing greater anthocyanin stability and modified release in the gastrointestinal tract.

Synergistic effect of protease and cranberry powder to enhance the quality characteristics of fried beef meatballs

Tenderness and color affect meat quality. Our previous results indicated that cranberry powder can partially replace NaNO2 in fried beef meatballs processing without compromising on its quality, especially the color. In this research, the effect of different protease enzymes combined with 10 g/kg cranberry powder for improving the quality, characteristics of fried beef meatballs were investigated. Addition of protease together with cranberry powder, the tenderness, a* value, and sensory score of fried beef meatballs were improved as a whole compared with sole 10 g/kg cranberry powder addition, indicating that protease had a beneficial effect on improving the quality of fried beef meatballs. Among the different proteases screened, the fried beef meatballs prepared with 80 U/g bromelain had a relatively higher a* value (13.06) and tenderness (12.61), and the overall acceptability (6) was the highest. Meanwhile, this combination exhibited lower shear stress and cooking loss, with higher water-holding capacity and protein content. The effects of marination time on the physicochemical properties of fried beef meatballs were also investigated. Marinating for 8 h displayed the best effect with the highest a* value, the lowest shear force. The current study provides a potential solution for the quality improvement of fried beef meatballs.

Chitosan Surface-Modified PLGA Nanoparticles Loaded with Cranberry Powder Extract as a Potential Oral Delivery Platform for Targeting Colon Cancer Cells

Nutraceutical cranberry powder extract (CBPE) has distinct polyphenols inhibiting colon cancer growth and proliferation. However, its oral therapeutic efficacy is hindered because of its low permeability. This study aims to formulate chitosan surface-modified PLGA nanoparticles (CS-PLGA NPs) for encapsulating CBPE and modulating its release rate, permeation, cell targeting, and, therefore, its cytotoxicity. A full 23 factorial design is employed to scrutinize the effect of lactide/glycolide ratio, PLGA weight, and stabilizer concentrations on entrapment efficiency percentage (EE%), particle size (PS), polydispersity index (PDI), and zeta potential (ZP). The optimum formula (F4) shows spherical particles with a relatively high EE% (72.30 ± 2.86%), an appropriate size of 370.10 ± 10.31 nm, PDI; 0.398 ± 0.001, and ZP; -5.40 ± 0.21 mV. Alongside the ATR-FTIR outcomes, the chitosan surface-modified formula (CS-F4) demonstrates a significant increase in particle size (417.67 ± 6.77 nm) and a shift from negative to positive zeta potential (+21.63 ± 2.46 mV), confirming the efficiency of surface modification with chitosan. The intestinal permeability of F4 and CS-F4 is significantly increased by 2.19- and 3.10-fold, respectively, compared to the CBPE solution, with the permeability coefficient (Papp) being 2.05 × 10-4 cm/min and 2.91 × 10-4 cm/min, for F4 and CS-F4, respectively, compared to the CBPE solution, 9.36 × 10-5 cm/min. Moreover, CS-F4 evidences significant caspase-3 protein level expression stimulation and significant inhibition of vascular endothelial growth factor (VEGF) and signal transducer and activator of transcription-3 (STAT-3) protein expression levels, confirming the superiority of CS-F4 for targeting HT-29 cells. Briefly, CS-PLGA NPs could be regarded as a prosperous delivery system of CBPE with enhanced permeation, cell targeting, and antitumor efficacy.

Chronic Consumption of Cranberries (Vaccinium macrocarpon) for 12 Weeks Improves Episodic Memory and Regional Brain Perfusion in Healthy Older Adults: A Randomised, Placebo-Controlled, Parallel-Groups Feasibility Study.

BackgroundAgeing is highly associated with cognitive decline and modifiable risk factors such as diet are believed to protect against this process. Specific dietary components and in particular, (poly)phenol-rich fruits such as berries have been increasingly recognised for their protection against age-related neurodegeneration. However, the impact of cranberries on cognitive function and neural functioning in older adults remains unclear.DesignA 12-week parallel randomised placebo-controlled trial of freeze-dried cranberry powder was conducted in 60 older adults aged between 50 and 80 years. Cognitive assessment, including memory and executive function, neuroimaging and blood sample collection were conducted before and after the intervention to assess the impact of daily cranberry consumption on cognition, brain function and biomarkers of neuronal signalling.ResultsCranberry supplementation for 12 weeks was associated with improvements in visual episodic memory in aged participants when compared to placebo. Mechanisms of action may include increased regional perfusion in the right entorhinal cortex, the accumbens area and the caudate in the cranberry group. Significant decrease in low-density lipoprotein (LDL) cholesterol during the course of the intervention was also observed. No significant differences were, however, detected for BDNF levels between groups.ConclusionsThe results of this study indicate that daily cranberry supplementation (equivalent to 1 small cup of cranberries) over a 12-week period improves episodic memory performance and neural functioning, providing a basis for future investigations to determine efficacy in the context of neurological disease. This trial was registered at clinicaltrials.gov as NCT03679533 and at ISRCTN as ISRCTN76069316.

A Freeze-Dried Cranberry Powder Consistently Enhances SCFA Production and Lowers Abundance of Opportunistic Pathogens In Vitro.

The American cranberry, Vaccinium macrocarpon, contains fibers and (poly)phenols that could exert health-promoting effects through modulation of gut microbiota. This study aimed to investigate how a freeze-dried whole cranberry powder (FCP) modulated metabolite production and microbial composition using both a 48-h incubation strategy and a long-term human gut simulator study with the M-SHIME (Mucosal Simulator of the Human Intestinal Microbial Ecosystem). FCP was repeatedly administered over three weeks. The studies included five and three study subjects, respectively. In both models, FCP significantly increased levels of health-related short-chain fatty acids (SCFA: acetate, propionate and butyrate), while decreased levels of branched-chain fatty acids (markers of proteolytic fermentation). Interestingly, FCP consistently increased luminal Bacteroidetes abundances in the proximal colon of the M-SHIME (+17.5 ± 9.3%) at the expense of Proteobacteria (−10.2 ± 1.5%). At family level, this was due to the stimulation of Bacteroidaceae and Prevotellaceae and a decrease of Pseudomonodaceae and Enterobacteriaceae. Despite of interpersonal differences, FCP also increased the abundance of families of known butyrate producers. Overall, FCP displayed an interesting prebiotic potential in vitro given its selective utilization by host microorganisms and potential health-related effects on inhibition of pathogens and selective stimulation of beneficial metabolites.

Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: The effect of drying methods

Physicochemical, packing and microstructural properties of beet, blueberry, carrot, and cranberry powders produced by hot-air drying (HAD), freeze drying (FD), and a film drying method (InfriDri® Process (IFD)) were evaluated. Higher bulk and tapped densities were recorded in the IFD powders than other powders. The IFD powders had a lower Hausner ratio and compressibility index, a higher wettability index, and were less hygroscopic compared to other powders. The IFD powders had a smooth and flaky appearance while other powders exhibited a more irregular and porous morphology. Total phenolic content (TPC) of the IFD beet and carrot powders was 20.95% and 30.43% higher than that produced by HAD, and 3.42% and 7.96% higher than those from FD, respectively. Similarly, the beet and carrot powders from IFD exhibited an antioxidant activity 21.45% and 11.52% higher than that from the HAD method, and 14.84% and 14.43% higher than the FD counterparts, respectively.

15 The effect of nutraceuticals on markers of equine joint health

Acute injury and degradation of joint function can limit the performance of horses. To evaluate the ability of a combination of nutraceuticals to impact joint health, an in vitro trial was designed utilizing cartilage (CART) and synovium (SYN) explants harvested aseptically from the carpal joint of 2 horses euthanized for unrelated reasons. CART and SYN explants (n = 3/horse/group) were created using a 6 mm dermal biopsy punch and cocultured in appropriate media with the CART explant in the well and the SYN explant in a trans well insert with a membrane allowing for the flow of media between the insert and the well. Tissues were randomly assigned to one of 5 culture groups: 1) Negative control; 2) Positive control (10ng/ml recombinant equine (re)IL-1β); 3) Low (10ng/ml reIL-1β, 0.2 ng/mL green tea (GT), 100 ng/mL hydrolyzed collagen (HC), 25 ng/mL cranberry powder (CP)); 4) Mid (10ng/ml reIL-1β, 2 ng/mL GT, 1 µg/mL HC, 250 ng/mL CP); or 5) High (10ng/ml reIL-1β, 20 ng/mL GT, 10 µg/mL HC, 2.5 µg/mL CP). Dosages were determined via a previous study. Tissues were cultured for 21 d, and media collected on d 3, 9, 15, and 21. On d 21 viable chondrocyte density (VCD) was determined. Tissue digests were tested for proteoglycan and collagen content. Culture media was analyzed for matrix metalloproteinase (MMP), prostaglandin e 2 (PGE2), nitric oxide (NO), proteoglycan content, interleukin-6 and 8 (IL-6, 8), and growth-related oncogene (GRO). Data were analyzed utilizing a one-way ANOVA in SAS 9.4. Data are presented in the table below. There were no treatment differences for any parameter in any of the culture groups with the exception of the positive and negative control groups. Differences by time existed with increases in inflammation over time in the positive control group and no changes in the negative control group. Significant time x treatment interactions existed only in the positive control group. No combination of nutraceuticals was able to mitigate the inflammatory challenge. At the high level, the combination appeared to have cytotoxic effects. Taken together, these data shed light on the challenges associated with developing an efficacious joint supplement for horses.

14 Evaluation of the absorption of various nutraceuticals in horses at different fed rates

Nutraceuticals are non-nutritive additives aimed at providing health benefits to the horse. Determining the efficacy of these nutraceuticals should start with an understanding of their absorption when administered through feeding. To determine the in vivo absorption of a variety of nutraceutical compounds, a trial was conducted in which various products were fed at increasing concentrations and blood samples evaluated for biomarkers. Two groups of mature Quarter Horses (n = 5 per group) were utilized in feeding trials in which compounds were fed at increasing levels over a 3 wk period. Horses were offered each amount for a period of 7 d. Horses in group 1 consumed turmeric at 3 levels (2 g/d, 20 g/d, 100 g/d), while horses in group 2 were offered hydrolyzed collagen (40 g/d, 80 g/d, 120 g/d). Following a 1 wk washout, horses in group 1 were offered green tea encapsulated in a phytosome (1 g/d, 10 g/d, 100 g/d), while horses in group 2 were offered pure green tea (0.3 g/d, 2.6 g/d, 25 g/d). Both groups received identical amounts of green tea as the phytosome form was approximately 20% green tea. Following a 1 wk washout, horses in group 1 were offered cranberry powder (10 g/d, 20 g/d, 80 g/d). All nutraceuticals were top dressed on 1.81 kg of Purina Ⓡ Omolene 200 Ⓡ twice daily at 0700 and 1500 in individual stalls. Horses were offered 1.5% BW as Timothy hay and had free-choice access to salt and water with daily turnout to drylots by group. Blood was obtained before the start of the trial and on d 1, 3, and 7 of supplementation for each compound. Serum samples were analyzed for metabolites for each compound via liquid-chromatography mass-spectrometry according to the table below. Data were analyzed using the MIXED procedure in SAS 9.4 (Cary, NC). For all dosages, turmeric biomarkers were difficult to identify in samples indicating negligible absorption. Samples from green-tea fed horses indicated that there was no difference in the phytosome vs. non-phytosome versions ( P > 0.05 ) with linear increases in serum EGCG corresponding with dosage ( P < 0.05 ). Glycine was the most consistent marker of hydrolyzed collagen absorption with a linear increase corresponding to dosage ( P < 0.05 ). Benzoic acid was only identified in samples at the 80 g/d dosage. These data are useful in developing future studies aimed at identifying the efficacy of these compounds. Utilizing these data can guide feeding amounts for further investigation.

Cranberry (&lt;i&gt;Vaccinium macrocarpon&lt;/i&gt;) dietary supplementation and fecal microbiota of Wistar rats

Cranberry (Vaccinium macrocarpon) dietary supplementation can help prevention of urinary tract infections through the supply of proanthocyanidin-type polyphenols (PAC). The main uropathogenic bacteria are members of the intestinal microbiota. A randomized cross-over experiment was done to investigate whether cranberry dietary supplementation affects concentrations of thermotolerant coliforms, Enterococcus spp. and Lactobacillus spp. in rat faeces. Thirteen rats, housed in individual cages, received successively two diets as pellets during 7 days each: a standard diet without polyphenols and the standard diet supplemented with cranberry powder containing 10.9 mg/100 g of PAC. There was a 7 days wash-out period in between with standard diet without polyphenols. Body weight and feed intake were recorded. Faeces were collected on the last day of treatment, and crushed to count the different bacterial populations using the most probable number method. Thermotolerant coliforms were grown in BGBLB tubes and on MacConkey agar. Enterococcus spp. were grown in Rothe and Litsky broths and on KF Streptococcus agar. Lactobacillus spp. were grown in Man Rogosa Sharpe broth. Body mass gains were not affected by cranberry supplementation. This is consistent with equal food intake, cranberry powder not providing significant energy supplement. Cranberry dietary supplementation was associated with changes in fecal concentrations of thermotolerant coliforms, and Enterococcus spp. in some rats, but did not induce significant changes in bacterial fecal concentrations in a global population of 13 rats. In conclusion, we did not observe any significant effect of dietary cranberry supplementation on the fecal microbiota of Wistars rats for a 7-day diet.