Repeated measurements of <i>in vitro</i> fermentation of fibre‐rich substrates using large intestinal microbiota of sows

Sappok, Maria; Pellikaan, W.F.; Verstegen, M.W.A.; Bosch, G.; Sundrum, Albert; Hendriks, W.H.

doi:10.1002/jsfa.5834

Cited by 5 publications

(20 citation statements)

References 38 publications

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“…The faecal microbiota of the animals in both treatments had similar fermentation capacity for highly fermentable substrates but differed for slow fermentable substrate cellulose. The OMCV and C values presented here are within the range of values found in other studies (Bauer et al, 2001;Bindelle et al, 2007;Sappok et al, 2013a and2013b). R max values observed in the latter studies ranged from 55 to 70 ml/h for oligofructose and soya pectin, which is only slightly lower compared to the R max values obtained using the faeces from the animals on a high fibre diet in the present study (84.1 and 71.7 ml/h).…”

Section: Discussionsupporting

confidence: 85%

“…R max values observed in the latter studies ranged from 55 to 70 ml/h for oligofructose and soya pectin, which is only slightly lower compared to the R max values obtained using the faeces from the animals on a high fibre diet in the present study (84.1 and 71.7 ml/h). For the fermentation of cellulose, the average R max values in these studies Table 5 Relative abundance (%) of genus-like phylogenetic groups of faecal microbiota (relative contribution > 1%) for the two dietary treatment groups high-low (n = 3) and low-high (n = 3) over a 19-day period after a dietary change 1 (Bauer et al, 2001;Bindelle et al, 2007;Sappok et al, 2013a) ranged between 14 and 19 ml/h compared to an average value of 12.9 ml/h found here for the LH-treatment, but were similar to values found for the HL-treatment (16.4 ml/h). Concentrations of SCFA were relatively similar compared to previous studies (Bauer et al, 2001;Sappok et al, 2013b) for all substrates.…”

Section: Discussionmentioning

confidence: 99%

“…A reason for this observation could be that microbiota from animals in the LH-treatment had an overall lower capacity to ferment cellulose or were not fully adapted yet. It is known from previous studies (Sappok et al, 2013a and2013b) that the capacity of pigs to ferment fibre can vary between inocula up to 25% in terms of R max . Previous studies have shown that adaptation of microbiota in the large intestine to fibre can take over 86 days in terms of cellulase activity.…”

Section: Discussionmentioning

confidence: 99%

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Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Sappok

Gutiérrez

Smidt

et al. 2015

Animal

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In vitro gas production studies are routinely used to assess the metabolic capacity of intestinal microbiota to ferment dietary fibre sources. The faecal inocula used during the in vitro gas production procedure are most often obtained from animals adapted to a certain diet. The present study was designed to assess whether 19 days of adaptation to a diet are sufficient for faecal inocula of pigs to reach a stable microbial composition and activity as determined by in vitro gas production. Eighteen multiparous sows were allotted to one of two treatments for three weeks: a diet high in fibre (H) or a diet low in fibre (L). After this 3-week period, the H group was transferred to the low fibre diet (HL-treatment) while the L group was transferred to the diet high in fibre (LH-treatment). Faecal samples were collected from each sow at 1, 4, 7, 10, 13, 16 and 19 days after the diet change and prepared as inoculum used for incubation with three contrasting fermentable substrates: oligofructose, soya pectin and cellulose. In addition, inocula were characterised using a phylogenetic microarray targeting the pig gastrointestinal tract microbiota. Time after diet change had an effect ( P < 0.05) on total gas production for the medium-fast fermentable substrates; soya pectin and oligofructose. For the more slowly fermentable cellulose, all measured fermentation parameters were consistently higher ( P < 0.05) for animals in the HL-treatment. Diet changes led to significant changes in relative abundance of specific bacteria, especially for members of the Bacteroidetes and Bacilli, which, respectively, increased or decreased for the LH-treatment, while changes were opposite for the HL-treatment. Changing the diet of sows led to changes in fermentation activity of the faecal microbiota and in composition of the microbiota over time. Adaptation of the microbiota as assessed by gas production occurred faster for LH-animals for fast fermentable substrates compared with HL-animals. Overall, adaptation of the large intestinal microbiota of sows as a result of ingestion of low and high fibre diets seems to take longer than 19 days, especially for the ability to ferment slowly fermentable substrates.

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Section: Discussionsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Sappok

Gutiérrez

Smidt

et al. 2015

Animal

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“…This was supported by the solid state 13 C NMR spectra of samples both before and after fermentation showing a characteristic starch spectrum 34 including a C-1 peak, which overlapped with lower intensity cellulose signals (95-105 ppm). [39][40][41] 37 The 1 H NMR spectra ( Fig.…”

Section: Physical Structures and Major Polysaccharide Composition Affmentioning

confidence: 99%

“…4 Fresh unfractionated and fractionated mango (4.8 ± 0.4 g) and banana (3.1 ± 1.4 g) particles (each particle size, n = 4), were weighed into 120 mL serum bottles containing 76 mL basal solution, 1 mL vitamin/phosphate buffer solution, 4 mL bicarbonate buffer and 1 mL reducing agent. 71 The head-space pressure and volume of gas were measured in each fermentation bottle (178 bottles) at 0, 2,4,6,8,10,12,15,18,21,24,27,30,33,36,39,43,46 and 48 h of the fermentation period according to the method of . Faecal inoculum (4 mL) was added to each serum bottle and incubated at 39°C.…”

Section: Cumulative Gas Productionmentioning

confidence: 99%

In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

et al. 2015

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Fruits (and vegetables) contain cellular structures that are not degraded by human digestive enzymes. Therefore, the structure of the insoluble fraction of swallowed fruits is mostly retained until intestinal microbial fermentation. In vitro fermentation of mango and banana cell structures, which survived in vivo mastication and in vitro gastrointestinal digestion, were incubated with porcine faecal inoculum and showed intensive metabolic activity. This included degradation of cell walls, leading to the release of encapsulated cell contents for further microbial metabolism. Production of cumulative gas, short chain fatty acids and ammonia were greater for mango than for banana. Microscopic and spectroscopic analyses showed this was due to a major fermentation-resistant starch fraction present in banana, that was absent in mango. This study demonstrated distinctive differences in the fermentability of banana and mango, reflecting a preferential degradation of (parenchyma) fleshy cell walls over resistant starch in banana, and the thick cellulosic vascular fibres in mango.

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Effects of dietary fibers with different physicochemical properties on fermentation kinetics and microbial composition by fecal inoculum from lactating sows in vitro

Bai

et al. 2020

J Sci Food Agric

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BACKGROUNDEfficient utilization of dietary fibers (DFs) is important for optimizing feed resource utilization and animal health. The aim of the current study was to assess the effects of DFs with varying physicochemical properties (bulky, viscous, and fermentable) on fermentation kinetics and microbial composition during in vitro fermentation by fecal inoculum from lactating sow. According to the physicochemical properties, three different DFs, lignocellulose (LC), modified cassava starch (MCS) and konjac flour (KF) were selected as bulky fiber, fermentable fiber and viscous fiber respectively. Gas production, short‐chain fatty acids (SCFAs) profiles and microbial composition were monitored during the fermentation.RESULTSResults showed that the gas production in 72 h (GP72h) ranked as: KF > MCS > LC (P < 0.05). The halftime of asymptotic gas production ranked as: KF < MCS = LC (P < 0.001). At 36 h of fermentation, MCS group showed higher concentrations of formic acid and lactate than LC and KF groups, whereas KF group showed higher concentrations of propionate and butyrate than LC and MCS groups (P < 0.05). At 72 h of fermentation, KF group showed higher concentrations of formic acid, lactate and propionate than LC and MCS groups, whereas MCS group showed higher concentrations of acetate and butyrate than LC and KF groups (P < 0.05). At 36 h of fermentation, Anaerovibrio and Erysipelatoclostridium abundances were higher in KF group, whereas Proteiniclasticum abundance was higher in MCS group. At 72 h of fermentation, the abundance of Fibrobacter in LC group was higher than that in MCS and KF groups. In addition, we also observed that the abundances of certain specific bacteria (Anaerovibrio and Erysipelatoclostridium) were closely related to the SCFAs production (propionate and butyrate) at different fermentation times.CONCLUSIONCollectively, the present study revealed that KF is a fast fermentation fiber which could produce propionate and butyrate rapidly, whereas LC is difficult to be fermented by bacteria. In addition, the fermentation of DFs with different physicochemical properties had divergent impacts on microbial composition and SCFA production. These findings deepen our understanding of the mechanisms of interaction between DFs and intestinal microbiota, and provide new ideas for the rational use of fiber resources in lactating sows. © 2020 Society of Chemical Industry

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Repeated measurements of in vitro fermentation of fibre‐rich substrates using large intestinal microbiota of sows

Cited by 5 publications

References 38 publications

Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

In vitro fermentation of chewed mango and banana: particle size, starch and vascular fibre effects

Effects of dietary fibers with different physicochemical properties on fermentation kinetics and microbial composition by fecal inoculum from lactating sows in vitro

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