Olkowski A A, Laarveld B, Patience J F, Francis S I, Christensen D A
Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada.
Int J Vitam Nutr Res. 1993;63(1):38-44.
The effect of sulphur on thiamine-destroying activity was studied in native or thiamine-spiked rumen content cultures. The treatments consisted of water [control (Ctrl)], sodium chloride (NaCl) and sodium sulphate (Na2SO4). A net gain (relative to 0 h) of thiamine in native cultures was observed for at least 48 h at levels of S ranging from 0.25 to 8 mg S added per ml of the culture and also in the Ctrl and respective NaCl cultures. However, after 48 h of incubation thiamine concentration was lower (p < 0.05) in native cultures treated with Na2SO4 relative to Ctrl and NaCl treatments. There was a linear (p < 0.03) time trend indicating an effect of Na2SO4 over time on changes in thiamine concentration in native rumen cultures. In thiamine-spiked rumen content cultures, the cultures treated with Na2SO4 produced higher (p < 0.05) thiamine-destroying activity. There was no effect of cation (Na) on thiamine-destroying activity. Initial heat treatment of thiamine-spiked cultures inactivated part of the thiamine-destroying activity. There were no differences among treatments in heat treated cultures. It is concluded that sulphate increases thiamine-destroying activity in the rumen content and the destructive mechanism involves thermolabile factor(s), however, the ruminal synthesis of thiamine is not affected by sulphate.
在天然或添加硫胺素的瘤胃内容物培养物中研究了硫对硫胺素破坏活性的影响。处理包括水[对照（Ctrl）]、氯化钠（NaCl）和硫酸钠（Na₂SO₄）。在每毫升培养物添加0.25至8毫克硫的水平下，以及在对照和相应的氯化钠培养物中，天然培养物中的硫胺素在至少48小时内观察到净增加（相对于0小时）。然而，孵育48小时后，用硫酸钠处理的天然培养物中硫胺素浓度低于对照和氯化钠处理（p<0.05）。存在线性（p<0.03）时间趋势，表明硫酸钠随时间对天然瘤胃培养物中硫胺素浓度变化有影响。在添加硫胺素的瘤胃内容物培养物中，用硫酸钠处理的培养物产生更高（p<0.05）的硫胺素破坏活性。阳离子（Na）对硫胺素破坏活性没有影响。对添加硫胺素的培养物进行初始热处理使部分硫胺素破坏活性失活。热处理培养物中的处理之间没有差异。得出的结论是，硫酸盐增加瘤胃内容物中硫胺素的破坏活性，且破坏机制涉及热不稳定因子，然而，瘤胃中硫胺素的合成不受硫酸盐影响。
