Plenary Lecture 2: Milk and dairy produce and CVD: new perspectives on dairy and cardiovascular health

Cardiovascular diseases (CVD) are the leading cause of mortality and morbidity worldwide. One of the key dietary recommendations for CVD prevention is reduction of saturated fat intake. Yet despite milk and dairy foods contributing on average 27 % of saturated fat intake in the UK diet, evidence from prospective cohort studies does not support a detrimental effect of milk and dairy foods on risk of CVD. This paper provides a brief overview of the role of milk and dairy products in the diets of UK adults, and will summarise the evidence in relation to the effects of milk and dairy consumption on CVD risk factors and mortality. The majority of prospective studies and meta-analyses examining the relationship between milk and dairy product consumption and risk of CVD show that milk and dairy products, excluding butter, are not associated with detrimental effects on CVD mortality or risk biomarkers, that include serum LDL cholesterol. In addition, there is increasing evidence that milk and dairy products are associated with lower blood pressure and arterial stiffness. These apparent benefits of milk and dairy foods have been attributed to their unique nutritional composition, and suggest that the elimination of milk and dairy may not be the optimum strategy for CVD risk reduction.

An introductory perspective to horticulture: plants for people and places

Horticulture is “the first of all the arts and sciences”. This definition indicates both the breadth and depth of the discipline and its early inception as mankind changed from being hunter-gatherers to cultivators. Intensive crop production which is a form of horticulture preceded more extensive agricultural practices. From that time onwards the intricate involvement of horticulture in man’s life has become very apparent by its multitude of applications and the interests of those involved. These extend from the provision of foodstuffs and nutritional benefits through pharmaceuticals to aspects of rest and relaxation onto encouraging physical and mental well-being. Horticulture is therefore, a discipline with many components and as such that it can mean different things in the varying context of its use. This chapter introduces the meanings of horticulture as expressed by the authors who have contributed to this Trilogy of Books. They have analysed in considerable depth “Horticulture” as expressed in its facets of production, environment and society. Horticulture has impact and expression in each of these fields of human activity. This chapter also sets Horticulture into the wider context of the world of plants and their intensive cultivation both in their use by mankind and in the natural world. The aim is to demonstrate the depth and breadth of human activity associated with this discipline for it stretches from crop production, through landscape design and maintenance and into aspects of society and its expression in the arts and humanities. Horticulture touches almost every aspect of human activity. Increasingly Horticulture has significant importance in contributing towards the mitigation of the major problems which now face life on Earth such as:- climate change, food security, the loss of natural biodiversity, pollution, resource erosion and over-population. Indeed despite or perhaps because of its antiquity and therefore its strong connection between science, technology and practice horticulture can offer solutions that might allude other disciplines.

Structural features of condensed tannins affect in vitro ruminal methane production and fermentation characteristics

An in vitro study was conducted to investigate the effects of condensed tannins (CT) structural properties, i.e. average polymer size (or mean degree of polymerization); percentage of cis flavan-3-ols and percentage of prodelphinidins in CT extracts on methane production (CH4) and fermentation characteristics. CT were extracted from eight plants in order to obtain different CT types: black currant leaves, goat willow leaves, goat willow twigs, pine bark, red currant leaves, sainfoin plants, weeping willow catkins and white clover flowers. They were analysed for CT content and CT composition by thiolytic degradation, followed by HPLC analysis. Grass silage was used as a control substrate. Condensed tannins were added to the substrate at a concentration of 40 g/kg, with or without polyethylene glycol (+ or −PEG 6000 treatment) to inactivate tannins, and then incubated for 72 h in mixed buffered rumen fluid from three different lactating dairy cows per run. Total cumulative gas production (GP) was measured by an automated gas production system. During the incubation, 12 gas samples (10 μl) were collected from each bottle headspace at 0, 2, 4, 6, 8, 12, 24, 30, 36, 48, 56 and 72 h of incubation and analyzed for CH4. A modified Michaelis–Menten model was fitted to the CH4 concentration patterns and model estimates were used to calculate total cumulative CH4 production (GPCH4). Total cumulative gas production and GPCH4 curves were fitted using biphasic and monophasic modified Michaelis-Menten models, respectively. Addition of PEG increased GP, GPCH4, and CH4 concentration compared to the −PEG treatment. All CT types reduced GPCH4 and CH4 concentration. All CT increased the half time of GP and GPCH4. Moreover, all CT decreased the maximum rate of fermentation for GPCH4 and rate of substrate degradation. The correlation between CT structure and GPCH4 and fermentation characteristics showed that the proportion of prodelphinidins within CT had the largest effect on fermentation characteristics, followed by average 27 polymer size and percentage of cis-flavan-3-ols.