Effects of tannins on digestion and detoxification activity in gray squirrels (Sciurus carolinensis)
Effects of tannins on digestion and detoxification activity in gray squirrels (Sciurus carolinensis)
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DOI：
10.1086/639595
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发表时间：
1997-05-01
期刊：
影响因子：
--
通讯作者：
Kirkpatrick, RL
中科院分区：
文献类型：
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作者：
ChungMacCoubrey, AL;Hagerman, AE;Kirkpatrick, RL
橡子单宁可通过影响橡子的适口性、消化率和松鼠的生理机能来影响松鼠的食物偏好和觅食策略。圈养东部灰松鼠（松鼠carolinensis）喂100%的红橡树（栎红）或白色橡树（栎alba）橡子饲料，以确定对摄入量，消化和解毒活性的影响。红橡树橡子有较高的苯酚和单宁水平，这可能解释了较低的干物质摄入量和表观蛋白质消化率和较高的葡萄糖醛酸化活动观察松鼠。虽然白色橡树橡子饲料的表观蛋白质消化率低于参考饲料，但它并没有长时间抑制干物质摄入或刺激葡萄糖醛酸化。100%红橡树橡子饮食的负面生理影响表明，灰松鼠可能需要其他食物来稀释单宁摄入量并提供额外的营养。为了区分橡子饮食对松鼠的影响中不同单宁类型的作用，松鼠喂食不含单宁，4%或8%单宁酸（可水解单宁），或3%或6%白坚木（缩合单宁）的大鼠食物。单宁酸和白坚木日粮均降低了蛋白质的表观消化率，只有8%单宁酸日粮有提高葡萄糖醛酸化的趋势。单宁的具体作用可能在很大程度上取决于单宁的类型、组成和来源以及其他营养和生理因素。
Acorn tannins may affect food preferences and foraging strategies of squirrels through effects on acorn palatability and digestibility and squirrel physiology. Captive eastern gray squirrels (Sciurus carolinensis) were fed 100% red oak (Quercus rubra) or white oak (Quercus alba) acorn diets to determine effects on Intake, digestion, and detoxification activity. Red oak acorns had higher phenol and tannin levels, which may explain the lower dry matter intakes and apparent protein digestibilities and the higher glucuronidation activities observed in squirrels. Although the white oak acorn diet had lower apparent protein digestibilities than the reference diet, it did not suppress dry matter intake for a prolonged period or stimulate glucaronidation. Negative physiological effects of a 100% red oak acorn diet suggest gray squirrels may require other foods to dilute tannin intake and provide additional nutrients. To distinguish the roles of different tannin types in the observed effects of acorn diets on squirrels, squirrels were fed rat chow containing no tannins, 4% or 8% tannic acid (hydrolyzable tannin), or 3% or 6% quebracho (condensed tannin). Apparent protein digestibilities were reduced by tannic acid and quebracho diets, Only the 8% tannic acid diet tended to Increase glucuronidation. Specific effects of tannins may largely depend on tannin type, composition, and source and on other nutritional and physiological factors.