Effects of <i>Eubacterium coprostanoligenes</i> and <i>Lactobacillus</i> on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage‐Type Mixes

Madden, U.A.; Osweiler, Gary D.; Knipe, Lynn; Beran, George W.; Beitz, Donald C.

doi:10.1111/j.1365-2621.1999.tb15937.x

Cited by 18 publications

(9 citation statements)

References 18 publications

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“…From the rumen (i.e., Eubacterium uniforme and Eubacterium xylanophilus) have been previously associated with MS derived feeds [40]. E. coprostanoligenes, however, has until now only been associated with hydrolysis of cholesterol esters to produce coprostanol [47]. Species in the Eubacterium genus are saccharolytic and ammonia producing, playing a role in amino acid fermentation.…”

Section: Effect Of Diet and Time On Rumen Bacterial Compositionmentioning

confidence: 99%

Characterization of dairy cow rumen bacterial and archaeal communities associated with grass silage and maize silage based diets

et al. 2020

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The objective of the present study was to characterize the rumen bacterial and archaeal communities in dairy cows fed different ratios of maize silage (MS) and grass silage (GS), and place the findings in the context of ruminal fermentation as well as previously reported methane (CH 4) emissions. Rumen fluid from 12 rumen cannulated dairy cows was collected after 10 and 17 days of feeding one of four diets, all of which had the same roughage to concentrate ratio of 80:20 based on dry matter (DM). Roughage in the four diets (GS100, GS0, GS67, GS33) consisted of either 1000 g/kg DM GS (GS100), 1000 g/kg DM MS (GS0), or a mixture of both silages in different proportions [667 g/kg DM GS and 333 g/kg DM MS (GS67); 333 g/kg DM GS and 677 g/kg DM MS (GS33)]. Total volatile fatty acid (VFA) concentrations and the molar proportions of the ruminal VFA were not affected by diet. Only the molar proportion of isovalerate was affected by time, being lower on day 17 than on day 10. Bacterial and archaeal concentrations were not affected by diet but increased from day 10 to day 17. The bacterial community composition was affected by diet, time and diet × time, whereas the archaeal community composition was only affected by diet. Several bacterial and archaeal genus level groups were associated with diet, but not with time. Analysis indicated the increased use of hydrogen by succinate and lactate producing bacteria is likely to at least partially explain the previously reported lower CH 4 emissions from MS fed dairy cows. Furthermore, time had a significant effect on both bacterial and archaeal concentrations, and also bacterial community composition. This indicates that the rumen microbiota had not stabilized after 10 days of feeding the experimental diets.

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Section: Effect Of Diet and Time On Rumen Bacterial Compositionmentioning

confidence: 99%

Characterization of dairy cow rumen bacterial and archaeal communities associated with grass silage and maize silage based diets

et al. 2020

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“…coprostanoligenes is interesting as until now it has been associated with hydrolysis of cholesterol esters to produce coprostanol (Madden et al, 1999). Species in the Eubacterium genus are saccharolytic and ammonia producing, playing a role in amino acid fermentation.…”

Section: Effect Of Diet and Time On Rumen Bacterial Compositionmentioning

confidence: 99%

Assessing rumen microbial composition and fibre attachment in dairy cows

Vaidya¹

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Other natural sources 199 (104-297) Other land sources 185 (99-272) Freshwaters 122 (60-180) Geological (onshore) 40 (30-56) Wild animals 10 (5-15) Termites 9 (3-15) Wildfires 3 (1-5) Permafrost soils (direct) 1 (0-1) Oceanic sources 14 (5-25) Geological (offshore) 12 (5-20) Total anthropogenic sources Agriculture and waste 195 (178-206) Enteric fermentation and manure 106 (97-111) Landfills and waste 59 (52-63) Rice cultivation 30 (24-36) Fossil fuels 121 (114-133) Coal mining 41 (26-50) Gas, oil, and industry 79 (69-88) Biomass and biofuel burning 30 (27-35)

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“…Eubacterium coprostanoligenes is a bacteria species that includes cholesterol reductase. These bacteria could be used for production of probiotic foods with a naturally reduced cholesterol level, and such attempts have been made, yet thus far with poor effects [77]. In vivo tests on animals demonstrated that administration of Eubacterium coprostanoligenes has a positive influence on reduction of cholesterol in the blood serum [29,[78][79][80].…”

Section: Mechanism Of Cholesterol Level Reduction By Lactic Acid Bactmentioning

confidence: 99%

Cholesterol Uptake and Survival ofLactococcus lactisStrains in Fluids Simulating the Human Stomach and Duodenum

Ziarno¹

2020

Prebiotics and Probiotics - Potential Benefits in Nutrition and Health

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Scientific evidence exists showing that lactic acid bacteria, including the genus Lactococcus, have the capacity to bind and remove cholesterol. However, in many cases, in vivo and in vitro results are not unambiguous or reproducible; thus it appeared valid to conduct a study which would explain what factors determine adhesion and assimilation of cholesterol by Lactococcus. The study on Lactococcus bacteria under in vitro conditions in model digestive fluids may contribute to the explanation of the observed ambiguities. In vitro research has proven that Lactococcus is capable of removing free cholesterol under in vitro conditions in broths without bile salts, as well as in a simulated gastric fluid and in the conditions of simulated intestinal fluid. The amount of cholesterol removed by live cells of Lactococcus is directly proportionately dependent on the concentration of this substance, incubation temperature, count, and viability of cells. However, oftentimes these relationships are not linear. Under the conditions of model gastric fluid or intestinal fluid, the cultures of Lactococcus release portion of the previously bound cholesterol, independent of cell viability. The survival rate of Lactococcus cells in simulated gastric fluid or simulated intestinal fluid depends on the tested bacterial culture and does not depend on the presence of cholesterol.

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Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage‐Type Mixes

Cited by 18 publications

References 18 publications

Characterization of dairy cow rumen bacterial and archaeal communities associated with grass silage and maize silage based diets

Characterization of dairy cow rumen bacterial and archaeal communities associated with grass silage and maize silage based diets

Assessing rumen microbial composition and fibre attachment in dairy cows

Cholesterol Uptake and Survival ofLactococcus lactisStrains in Fluids Simulating the Human Stomach and Duodenum

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