High Dietary Intake of Rye Affects Porcine Gut Microbiota in a Salmonella Typhimurium Infection Study

Abstract

Bacterial fermentation of undigested carbohydrates in the hindgut has considerable potential for the stimulation or inhibition of the growth of distinct bacteria within microbiota. The aim of the present study was to evaluate whether high levels of rye affect porcine gut microbiota composition with subsequent effects on the load of Salmonella Typhimurium, an intestinal pathogen with zoonotic relevance. Therefore, forty-two 25-day-old piglets were allocated to two groups and fed a diet containing either 69% wheat or 69% rye for 35 days. One week after introducing the two different diets, the piglets were experimentally infected with Salmonella Typhimurium. The microbiota composition of cecal and fecal samples of the piglets were evaluated 28 days after infection. In the cecum, promoted growth of Bifidobacterium, several lactic acid bacteria and Faecalibacterium prausnitzii were seen in pigs fed the diet containing 69% rye. Bacterial species belonging to the genera Bifidobacterium and Catenisphaera were associated with differing bacterial counts of Salmonella Typhimurium detected in the cecal contents of all piglets in both feeding groups via cultural cultivation. The high intake of rye instead of wheat seems to promote the growth of beneficial intestinal bacteria accompanied by impaired growth conditions for the foodborne pathogen Salmonella Typhimurium.

Rye and Rye Bran as Components of Diets in Piglet Production—Effects on Salmonella Prevalence

“…Because Salmonella is not continuously excreted, fecal samples are not very reliable in providing an accurate picture of Salmonella prevalence [39,40]. Contrary to what is described in the literature [20,38], no comparable effect of rye on Salmonella in the boot swabs and fecal samples could be seen based on the investigations in this study under field conditions.…”

“…Chuppava, et al [20] showed that the use of rye in the diet can lead to reduced fecal shedding of Salmonella. In addition, Hankel, et al [38] have shown that feeding high levels of rye instead of wheat promotes the growth of beneficial gut bacteria while reducing the growth conditions for Salmonella Typhimurium. However, both of the above studies took place under standardized infection trials.…”

A Simple Assay to Assess Salmonella Typhimurium Impact on Performance and Immune Status of Growing Pigs after Different Inoculation Doses

“…Moreover, unlike field conditions, in this trial, pigs were housed individually in pens with fully slatted floors. This housing system prevented challenged pigs from being re-infected by the fecal–oral cycle, especially long-term carrier pigs that can, continuously or intermittently, shed ST in feces as a way of environmental contamination [ 9 ]. These results are similar to those observed by Davis et al [ 24 ], who did not notice differences in the BW and ADFI of piglets inoculated with three doses of ST. Additionally, they demonstrated that the serum IGF concentration was reduced when Salmonella Choleraesuis was inoculated, but no differences were noticed in piglets inoculated with Salmonella Typhimurium.…”

“…The ST infection can occur at any stage of pig production, but growing–finishing pigs are the main target of ST. It has a great capacity to persist in the environment for long periods [ 8 ], and in the gut and gut-associated lymphoid tissues [ 9 ], making pigs frequent ST carriers. The transmission occurs mainly via the fecal–oral route.…”

Protective effect of short-chain fructo-oligosaccharides from chicory on alcohol-induced injury in GES-1 cells via Keap1/Nrf2 and NLRP3 inflammasome signaling pathways

“…Due to its special glycosidic bond structure cannot be digested and broken down by human enzymes ( 20 ), almost 90% of inulin will enter the colon and be digested by the intestinal flora ( 21 ). Fructan with a degree of polymerization between 2 and10 is called fructo-oligosaccharides (FOS) ( 22 ). It has been demonstrated that the addition of inulin to the diet prevented lipid peroxidation in the stomach ( 23 ).…”