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G C Fahey

Publications and source records attributed to G C Fahey.

149 records · Page 9Linked to original sources
PubMed1976

Influence of molasses lignin-hemicellulose fractions in rat nutrition.

Previous reports have shown that fractionation of the non-sugar, non-dialyzable components of cane molasses yielded a fraction designated as a black phenolic-carbohydrate complex. Incorporation of 0.03% of this complex into diets fed weanling male rats significantly increased the growth rate above that of rats fed the basal diet alone. This study was conducted to determine the chemical nature and growth stimulating action of the black phenol-carbohydrate complex. Alkaline cleavage under nitrogen yielded a mixture of phenols and a carbohydrate fraction which was recovered by precipitation at pH 6 in four volumes of ethanol. The alkaline cleaved, free hemicellulose was non-diayzable and stimulated growth when incorporated into rat diets at the 0.03% levels. Acid hydrolysis of the complex yielded an insoluble product identified as lignin and found to represent 18% to 20% of the entire complex. The chemical nature of this ligninhemicellulose fraction and the previously reported growth-enhancing acid resistant hemicellulose fraction isolated from various plant sources were found to be similar.

Animal Nutritional Physiological Phenomena↗
PubMedDate not supplied

Iron bioavailability from diets containing isolated or intact sources of lignin.

Experiments were conducted to determine effects of isolated lignin and intact lignin in foods on bioavailability of intrinsic iron in lignin-containing foods and of supplemental iron (FeSO4.H20). Standard curve and slope ratio methodology were employed to determine iron bioavailability to chicks. In one experiment, lignin content of foods ranged from 2 to 25% and iron bioavailability ranged from -20 to 140%, but no association between lignin content and bioavailability existed. In other experiments, increasing dietary lignin concentration from some natural sources reduced total iron availability, whereas increasing isolated lignin concentration had no effect. These results suggest that lignin structure or other unidentified factors determine intrinsic iron availability. No lignin source significantly decreased supplemental iron bioavailability.

Animals↗