The <i>in vitro</i> uptake and metabolism of peptides and amino acids by five species of rumen bacteria

Ling, John; Armstead, Ian

doi:10.1111/j.1365-2672.1995.tb02831.x

Cited by 56 publications

(31 citation statements)

References 41 publications

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“…When the degradation rate was expressed with a unit of per MN, Phe degradation was more in B (97.2/~mol/g MN/h) followed by BP (56.9/,mol/g MN/h) and P (36.3#mol/g MN/h) in a 12-h incubation. A portion of degraded Phe actually was incorporated into the amino acid pool of the microbial body (Chalupa, 1976;Coleman and Sandford, 1980;Broderick et al, 1991;Armstead and Ling, 1993;Ling and Armstead, 1995) and the microbial body protein (Fig. 2).…”

Section: Resultsmentioning

confidence: 99%

Production of tyrosine and other aromatic compounds from phenylalanine by rumen microorganisms

et al. 1999

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Rumen contents from three fistulated Japanese native goats fed Lucerne hay cubes (Medicago sativa) and concentrate mixture were collected to prepare the suspensions of mixed rumen bacteria (B), mixed protozoa (P) and a combination of the two (BP). Microbial suspensions were anaerobically incubated at 39 degrees C for 12 h with or without 1 mM of L-phenylalanine (Phe). Phe, tyrosine (Tyr) and other related compounds in both supernatant and microbial hydrolysates of the incubations were analyzed by HPLC. Tyr can be produced from Phe not only by rumen bacteria but also by rumen protozoa. The production of Tyr during 12 h incubation in B (183.6 mumol/g MN) was 4.3 times higher than that in P. One of the intermediate products between Phe and Tyr seems to be p-hydroxyphenylacetic acid. The rate of the net degradation of Phe incubation in B (76.0 mumol/g MN/h) was 2.4 times higher than in P. In the case of all rumen microorganisms, degraded Phe was mainly (> 53%) converted into phenylacetic acid. The production of benzoic acid was higher in P than in B suspensions. Small amount of phenylpyruvic acid was produced from Phe by both rumen bacteria and protozoa, but phenylpropionic acid and phenyllactic acid were produced only by rumen bacteria.

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Section: Resultsmentioning

confidence: 99%

Production of tyrosine and other aromatic compounds from phenylalanine by rumen microorganisms

et al. 1999

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“…The Gin-containing small peptides and free Gin can also be taken up by luminal bacteria via specific transporters (Ling and Armstead, 1995). In bacteria.…”

Section: Digestion and Absorption Of Peptide-bound And Supplemental Gmentioning

confidence: 99%

TRIENNIAL GROWTH SYMPOSIUM: Important roles for L-glutamine in swine nutrition and production1,2

Bazer

Johnson

et al. 2011

Journal of Animal Science

204

152

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L-Glutamine (Gln) has traditionally not been considered a nutrient needed in diets for livestock species or even mentioned in classic animal nutrition textbooks. This is due to previous technical difficulties in Gln analysis and the unsubstantiated assumption that animals can synthesize sufficient amounts of Gln to meet their needs. Consequently, the current (1998) version of NRC does not recommend dietary Gln requirements for swine. This lack of knowledge about Gln nutrition has contributed to suboptimal efficiency of global pig production. Because of recent advances in research, Gln is now known to be an abundant AA in physiological fluids and proteins and a key regulator of gene expression. Additionally, Gln can regulate cell signaling via the mammalian target of rapamycin pathway, adenosine monophosphate-activated protein kinase, extracellular signal-related kinase, Jun kinase, mitogen-activated protein kinase, and nitric oxide. The exquisite integration of Gln-dependent regulatory networks has profound effects on cell proliferation, differentiation, migration, metabolism, homeostasis, survival, and function. As a result of translating basic research into practice, dietary supplementation with 1% Gln maintains gut health and prevents intestinal dysfunction in low-birth-weight or early-weaned piglets while increasing their growth performance and survival. In addition, supplementing 1% Gln to a corn- and soybean-meal-based diet between d 90 and 114 of gestation ameliorates fetal growth retardation in gilts and reduces preweaning mortality of piglets. Furthermore, dietary supplementation with 1% Gln enhances milk production by lactating sows. Thus, adequate amounts of dietary Gln, a major nutrient, are necessary to support the maximum growth, development, and production performance of swine.

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“…Recent work has questioned these assumptions, showing that in bacteria fermenting structural carbohydrates the proportion of microbial N derived from ammonia is not fixed and varies in accordance with the N source available (Atasoglu et al 1998. Furthermore, it has been suggested that these bacteria can use peptides and amino acids as a N source when they are available both in pure culture (Ling & Armstead, 1995;Wallace et al 1999) and in mixed ruminal population studies Carro & Miller, 1999). Because cellulose is the most abundant component of plant cell walls, knowledge of the N requirements of bacteria that ferment structural carbohydrates is critical for the nutrition of ruminant animals fed diets based on forages.…”

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confidence: 99%

Influence of nitrogen source on the fermentation of fibre from barley straw and sugarbeet pulp by ruminal micro-organismsin vitro

et al. 2001

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Incubations were carried out with a batch culture system to study the effects of different N sources on the fermentation by ruminal micro-organisms from Merino sheep of two fibre substrates derived from feedstuffs that differed in their fermentation rate. The substrates were neutral-detergent fibre (NDF) from barley straw and sugarbeet pulp. N sources were ammonia (NH 4 Cl) and peptides (Trypticase). Three treatments were made by replacing ammonia-N with peptide-N at levels of 0 (AMMO), 33 (PEPLOW) and 66 % (PEPHIGH) of total N. There were no differences (P.0 : 05) between treatments in NDF degradation for both the barley straw and the sugarbeet pulp. Peptides increased (P,0 : 05) total volatile fatty acids daily production for both substrates, with greater values (P,0 : 001) for PEPHIGH than for PEPLOW for the sugarbeet pulp. The presence of peptides also increased (P,0 : 05) microbial N synthesis compared with AMMO, with PEPHIGH supporting more growth (P,0 : 001) than PEPLOW when the sugarbeet pulp NDF was fermented. The presence of peptides increased (P,0 : 01) the amount of solidsassociated micro-organisms (SAM)-N for both the barley straw and the sugarbeet pulp fibres, values in the PEPHIGH treatment being higher (P,0 : 001) than those in PEPLOW. The proportion of SAM-N in the total microbial N was not affected (P.0 : 05) by the presence of peptides compared with the AMMO treatment, but values were greater for the PEPHIGH compared with the PEPLOW N source, reaching statistical significance (P,0 : 05) only for the sugarbeet pulp. For liquid-associated micro-organisms, the AMMO treatment resulted in the greatest (P,0 : 05) proportion of N derived from ammonia for both substrates, with a further decrease (P,0 : 01) for the PEPHIGH treatment compared with the PEPLOW for the sugarbeet pulp, indicating preferential uptake of peptides when they were available. Microbial growth efficiency (g microbial N/kg NDF degraded) was not affected (P.0 : 05) by N source. These results indicate that N forms other than ammonia are needed for maximal growth of fibredigesting ruminal micro-organisms.

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The in vitro uptake and metabolism of peptides and amino acids by five species of rumen bacteria

Cited by 56 publications

References 41 publications

Production of tyrosine and other aromatic compounds from phenylalanine by rumen microorganisms

Production of tyrosine and other aromatic compounds from phenylalanine by rumen microorganisms

TRIENNIAL GROWTH SYMPOSIUM: Important roles for L-glutamine in swine nutrition and production1,2

Influence of nitrogen source on the fermentation of fibre from barley straw and sugarbeet pulp by ruminal micro-organismsin vitro

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