Nutritional Contribution of Volatile Fatty Acids from the Cecum of Rats

Yang, M. G.; Manoharan, K.; Mickelsen, Olaf

doi:10.1093/jn/100.5.545

Cited by 112 publications

(35 citation statements)

References 10 publications

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“…This difference may be accounted for by a difference in microflora due to different diets (standard chow and high-sucrose diet) and a difference in digesta movement in the intestine (in vivo and in vitro). Moreover, it can be considered that the accumulation of short-chain fatty acids in the cecum is limited to some extent because of the tissue size, but that these short-chain fatty acids are readily absorbed from the intestine (18). A detailed study is further required in this respect.…”

Section: Discussionmentioning

confidence: 99%

Hypocholesterolemic Effect of Dietary Fiber: Relation to Intestinal Fermentation and Bile Acid Excretion.

Kishimoto

Wakabayashi

Aida

1995

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Section: Discussionmentioning

confidence: 99%

Hypocholesterolemic Effect of Dietary Fiber: Relation to Intestinal Fermentation and Bile Acid Excretion.

Kishimoto

Wakabayashi

Aida

1995

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…These indirect studies suggested that the cecal fermentation provided 16% of the total energy requirements of the porcupine (8) and 4.7% of that of the rat (9). In addition, recent studies have also demonstrated the conversion of carbohydrate to organic acids in the cecum of the pony (10) and the pig (11) and that these acids are transported across in vitro preparations of the colonic mucosa of these species.…”

Section: Resultsmentioning

confidence: 99%

Fate of soluble carbohydrate in the colon of rats and man.

Bond¹,

Levitt²

1976

J. Clin. Invest.

188

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A B S T R A CT The fate of glucose in the colon of rats and man was investigated by measuring breath '4CO0 and fecal '4C after direct instillation of '4C-labeled glucose, acetate, and lactate into the cecum. For the 6 h after administration of as much as 400 mg of [U-14C]-glucose to the rat and 12.5 g to man, 1CO2 excretion was as rapid after intracecal as after intragastric instillation. Less than 20% of 14C instilled into the cecum as glucose was recovered in feces and only about 15% of this fecal "4C was in a dialyzable form. The conversion of intracecally administered glucose to C02 was dependent upon the presence of the colonic flora, as evidenced by the minimal excretion of "CO2 after administration of ['4C]glucose to germ-free rats. In contrast, acetate and lactate, fermentation products of glucose, were converted to C02 as rapidly in germ-free rats as in their conventional counterparts. Measurement of 02 availability in the colonic lumen indicated that insufficient 02 was available for the aerobic metabolism of glucose by the colonic bacteria. These experiments suggest that the colon bacteria anaerobically metabolize most of the glucose to short-chain fatty acids, which are absorbed and oxidized by the host. Most of the remaining fecal glucose is converted to a larger molecular form that has limited osmotic activity. Thus, the colonic flora benefits the host by reducing the osmotic load of nonabsorbed carbohydrate and by making possible the salvage of a large percentage of the calories of carbohydrate, which is not absorbed in the small bowel.

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“…Both OLE-L and OLE-H increased the daily production of total VFA without affecting the acetate to propionate ratio. VFA are important energy substrates for ruminants and approximately 70% of the metabolizable energy of ruminants has been reported to be supplied by VFA (21). Total VFA productions have Values are means ± SD; Means within the same row with different letter (a, b, c) differ (p < 0.05); C2:C3: acetate-to-propionate ratio; OMD: organic matter degradability been reported as lower (2), higher (5), and not different (4,6,13) when plant extracts or plant essential oils were tested.…”

Section: Discussionmentioning

confidence: 99%

Effects of olive leaf extract on rumen microbial fermentation in in vitro semi-continuous culture system (RUSITEC)

Hakan;DEMIRTAS¹

2012

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:The aim of this study was to investigate the effects of olive leaf extract (OLE) on in vitro fermentation of a 50 : 50 forage : concentrate diet using the rumen simulation technique (RUSITEC) and to compare its effects with monensin addition. The Rusitec system consisted of eight vessels: two received 150 mg of olive leaf extract (OLE-H) daily, two received 15 mg of olive leaf extract (OLE-L), two received 5 mg of monensin (MON, positive control), and two received no additives (CTR). After an adaptation period of 7 days, the main fermentation parameters were determined for seven consecutive days. There were no significant differences between treatments either in pH or in organic matter degradability. MON significantly increased (p < 0.05) propionate production and significantly reduced (p < 0.05) acetate and butyrate productions, acetate to propionate ratio, total protozoa count and NH 3 -N concentration. Compared to CTR, the addition of both concentrations of OLE significantly increased (p < 0.05) total volatile fatty acid (VFA) and propionate productions. However, OLE-H decreased (p < 0.05) butyrate production and total protozoa count. Based on results from this study, it is reasonable to conclude that olive leaf extract exerted beneficial effects on some fermentation parameters in the rumen-simulating semi-continuous culture system, which may improve fermentation efficiency in the rumen.Key words: Fermentation, olive leaf extract, rumenZeytin yaprağı ekstraktının yarı-sürekli in vitro kültür sisteminde (RUSITEC) rumen mikrobiyal fermantasyonu üzerine etkileri Özet: Bu araştırmada rumen simulasyon tekniği (RUSITEC) kullanılarak zeytin yaprağı ekstraktının % 50 kaba yem % 50 konsantre yemden oluşan bir rasyonun in vitro fermantasyonu üzerine etkilerinin araştırılması ve bu etkilerin monensinin etkileri ile karşılaştırılması amaçlandı. Rusitec sistemde 8 fermenter kullanıldı: Bunlardan ilk ikisine günlük 150 mg (OLE-H), diğer ikisine ise günlük 15 mg (OLE-L) zeytin yaprağı ekstraktı ilave edildi. Kalan 4 fermenterden ikisine günlük 5 mg monensin (MON, pozitif kontrol) ilavesi yapılırken, son iki fermentere hiçbir ilave yapılmayıp kontrol (CTR) olarak kullanıldı. Yedi günlük adaptasyon fazından sonra, 7 gün boyunca temel fermantasyon parametreleri belirlendi. Deneme grupları arasında pH ve organik madde sindirilebilirliği açısından istatistiksel bir farklılık bulunmadı. MON propiyonat üretimini istatistiksel olarak belirgin bir şekilde artırırken (p < 0,05), asetat ve bütirat üretimleri, asetatın propiyonata oranı, protozoon sayısı ve NH 3 -N konsantrasyonunu belirgin bir şekilde azalttı (p < 0,05). CTR ile karşılaştırıldığında, OLE'nin her iki konsantrasyonu da toplam uçucu yağ asidi (UYA) ve propiyonat üretimlerini istatistiksel olarak anlamlı bir şekilde arttırdı (p < 0,05). Ancak OLE-H bütirat üretimi ve toplam protozoon sayısını azalttı (p < 0,05). Bu araştırmanın sonuçlarına dayanarak zeytin yaprağı ekstraktının yarı-sürekli rumen simulasyon kültür sisteminde bazı fermantasyon parametreleri üzerinde...

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Nutritional Contribution of Volatile Fatty Acids from the Cecum of Rats

Cited by 112 publications

References 10 publications

Hypocholesterolemic Effect of Dietary Fiber: Relation to Intestinal Fermentation and Bile Acid Excretion.

Hypocholesterolemic Effect of Dietary Fiber: Relation to Intestinal Fermentation and Bile Acid Excretion.

Fate of soluble carbohydrate in the colon of rats and man.

Effects of olive leaf extract on rumen microbial fermentation in in vitro semi-continuous culture system (RUSITEC)

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