Alterations in fermentation parameters during and after induction of a subacute rumen acidosis in the rumen simulation technique

Orton, Theresa; Rohn, Karl; Breves, Gerhard; Brede, Melanie

doi:10.1111/jpn.13412

Cited by 13 publications

(17 citation statements)

References 46 publications

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“…The induction of SARA led to a pH decrease below the SARA thresholds of pH 5.8 and pH 5.6 in groups treated with a SARA buffer as depicted in our partner study (Orton et al, 2020). The area under the curve for pH 5.6 was comparable to in vivo studies for the SARAI-30, SARAI-70, and SARAII-70 groups.…”

Section: Induction Of the Subacute Rumen Acidosissupporting

confidence: 76%

“…Members of this family, such as Megasphaera elsdenii , tolerate pH values in the range of SARA ( Russell and Dombrowski, 1980 ) and utilize lactate for SCFA production ( Chen et al, 2019 ). The parallel growth of lactate-producing bacteria and lactate-utilizers might contribute to the low lactate levels, which were observed in this study ( Orton et al, 2020 ) and which are also typical for SARA in vivo ( Krause et al, 2009 ).…”

Section: Discussionmentioning

confidence: 55%

“…The present study is part of an in vitro experiment, in which two RUSITEC systems (Czerkawski and Breckenridge, 1977) with eight fermentation vessels were used to observe long-term effects on fermentation parameters during and after a SARA challenge (Orton et al, 2020). Inoculation and daily procedures of the RUSITEC system were performed as described previously (Eger et al, 2017;Wetzels et al, 2018).…”

Section: Rusitec Experimentsmentioning

confidence: 99%

“…The combination ST-30 had to be excluded due to the limitation of eight fermentation vessels and was not expected to result in SARA conditions. Biochemical measurements are described in details in Orton et al (2020). Briefly, pH and redox potential were measured daily before exchange of the feedbag using a pH and a redox electrode (Polyplast pH Sensors, Polyplast ORP Sensors, Hamilton Bonaduz AG, Bonaduz, Switzerland).…”

Section: Rusitec Experimentsmentioning

confidence: 99%

“…The relative abundance of the 50 most relatively abundant ASVs was correlated to fermentation parameters (Orton et al, 2020) to identify functional groups. At day 17, we observed three major patterns for the ASVs.…”

Section: Associations Of Bacterial Abundances With Fermentation Parammentioning

confidence: 99%

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PacBio and Illumina MiSeq Amplicon Sequencing Confirm Full Recovery of the Bacterial Community After Subacute Ruminal Acidosis Challenge in the RUSITEC System

et al. 2020

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The impact of subacute rumen acidosis (SARA) on the rumen bacterial community has been frequently studied in in vivo trials. Here we investigated whether these alterations can be mirrored by using the rumen simulation technique (RUSITEC) as an in vitro model for this disease. We hypothezised that the bacterial community fully recovers after a subacute ruminal acidosis challenge. We combined a PacBio nearly full-length 16S rRNA gene analysis with 16S rRNA gene Illumina MiSeq sequencing of the V4 hypervariable region. With this hybrid approach, we aimed to get an increased taxonomic resolution of the most abundant bacterial groups and an overview of the total bacterial diversity. The experiment consisted of a control period I and a SARA challenge and ended after a control period II, of which each period lasted 5 d. Subacute acidosis was induced by applying two buffer solutions, which were reduced in their buffering capacity (SARA buffers) during the SARA challenge. Two control groups were constantly infused with the standard buffer solution. Furthermore, the two SARA buffers were combined with three different feeding variations, which differed in their concentrateto-hay ratio. The induction of SARA led to a decrease in pH below 5.8, which then turned into a steady-state SARA. Decreasing pH values led to a reduction in bacterial diversity and richness. Moreover, the diversity of solid-associated bacteria was lower for high concentrate groups throughout all experimental periods. Generally, Firmicutes and Bacteroidetes were the predominant phyla in the solid and the liquid phase. During the SARA period, we observed a decrease in fibrolytic bacteria although lactate-producing and-utilizing families increased in certain treatment groups. The genera Lactobacillus and Prevotella dominated during the SARA period. With induction of the second control period, most bacterial groups regained their initial abundance. In conclusion, this in vitro model displayed typical bacterial alterations related to SARA and is capable of recovery from bouts of SARA. Therefore, this model can be used to mimic SARA under laboratory conditions and may contribute to a reduction in animal experiments.

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Section: Induction Of the Subacute Rumen Acidosissupporting

confidence: 76%

Section: Discussionmentioning

confidence: 55%

Section: Rusitec Experimentsmentioning

confidence: 99%

Section: Rusitec Experimentsmentioning

confidence: 99%

Section: Associations Of Bacterial Abundances With Fermentation Parammentioning

confidence: 99%

See 3 more Smart Citations

PacBio and Illumina MiSeq Amplicon Sequencing Confirm Full Recovery of the Bacterial Community After Subacute Ruminal Acidosis Challenge in the RUSITEC System

et al. 2020

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Gut microbiota-mediated secondary bile acid alleviates Staphylococcus aureus-induced mastitis through the TGR5-cAMP-PKA-NF-κB/NLRP3 pathways in mice

Zhao

Hao

et al. 2023

npj Biofilms Microbiomes

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Although emerging evidence shows that gut microbiota-mediated metabolic changes regulate intestinal pathogen invasions, little is known about whether and how gut microbiota-mediated metabolites affect pathogen infection in the distal organs. In this study, untargeted metabolomics was performed to identify the metabolic changes in a subacute ruminal acidosis (SARA)-associated mastitis model, a mastitis model with increased susceptibility to Staphylococcus aureus (S. aureus). The results showed that cows with SARA had reduced cholic acid (CA) and deoxycholic acid (DCA) levels compared to healthy cows. Treatment of mice with DCA, but not CA, alleviated S. aureus-induced mastitis by improving inflammation and the blood-milk barrier integrity in mice. DCA inhibited the activation of NF-κB and NLRP3 signatures caused by S. aureus in the mouse mammary epithelial cells, which was involved in the activation of TGR5. DCA-mediated TGR5 activation inhibited the NF-κB and NLRP3 pathways and mastitis caused by S. aureus via activating cAMP and PKA. Moreover, gut-dysbiotic mice had impaired TGR5 activation and aggravated S. aureus-induced mastitis, while restoring TGR5 activation by spore-forming bacteria reversed these changes. Furthermore, supplementation of mice with secondary bile acids producer Clostridium scindens also activated TGR5 and alleviated S. aureus-induced mastitis in mice. These results suggest that impaired secondary bile acid production by gut dysbiosis facilitates the development of S. aureus-induced mastitis and highlight a potential strategy for the intervention of distal infection by regulating gut microbial metabolism.

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In vitro rumen fermentation characteristics of bakery by‐products containing high starch and sugar

Nayohan,

Sekoguchi,

Nishikawa

et al. 2024

Animal Science Journal

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The objectives of this study were to evaluate the nutritional characteristics of bakery by‐products (castella, pancake, baumkuchen) and their effect on rumen fermentation in vitro as compared with steam‐flaked corn and barley as human‐edible grains. The fermentation pattern of sugar and starch as pure components was also investigated. Additionally, rumen pH was evaluated using a low‐capacity buffer. Bakery by‐products contained high sugar (212–590 g/kg DM) and starch (262–545 g/kg DM). Castella exhibited the highest sugar content, whereas pancake and baumkuchen were rich in starch and ether extract within bakery by‐products, respectively. The gas production rate at the early phase of incubation was higher in bakery by‐products than in grains, and the highest in castella among all feeds. Bakery by‐products produced higher total organic acids and propionate than grains. Bakery by‐products also exhibited a lower rumen pH than grains during twenty‐four hours of incubation with a low‐capacity buffer. As pure components, sucrose showed a higher gas production rate and lower pH than starch. Overall, compared with grains, bakery by‐products have the potential not only to supply more energy to ruminants but also decrease rumen pH because sugar and starch in bakery by‐products ferment rapidly and produce higher organic acids in the rumen.

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Alterations in fermentation parameters during and after induction of a subacute rumen acidosis in the rumen simulation technique

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 13 publications

References 46 publications

PacBio and Illumina MiSeq Amplicon Sequencing Confirm Full Recovery of the Bacterial Community After Subacute Ruminal Acidosis Challenge in the RUSITEC System

PacBio and Illumina MiSeq Amplicon Sequencing Confirm Full Recovery of the Bacterial Community After Subacute Ruminal Acidosis Challenge in the RUSITEC System

Gut microbiota-mediated secondary bile acid alleviates Staphylococcus aureus-induced mastitis through the TGR5-cAMP-PKA-NF-κB/NLRP3 pathways in mice

In vitro rumen fermentation characteristics of bakery by‐products containing high starch and sugar

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