A comparison of dynamic distributions of intestinal microbiota between Large White and Chinese Shanxi Black pigs

Gao, Pengfei; Liu, Yadan; Le, Baoyu; Qin, Benyuan; Liu, Min; Zhao, Yuanyuan; Guo, Xiaohong; Cao, Guoqing; Liu, Jianfeng; Duan, Zhenfeng

doi:10.1007/s00203-019-01620-4

Cited by 19 publications

(30 citation statements)

References 33 publications

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“…We used Illumina HiSeq sequencing, and determined the microbiota composition in the ileal digesta of the four groups. Our results are consistent with previous studies that the microbiota of swine were dominated by Firmicutes , Proteobacteria , and Bacteroidetes ( Figure 1 D–E) [ 41 ]. BCU addition significantly increased the observed species, Chao 1, and Ace compared to the no BCU treatment piglets ( Figure 2 A–D).…”

Section: Discussionsupporting

confidence: 93%

Baicalin-Copper Complex Modulates Gut Microbiota, Inflammatory Responses, and Hormone Secretion in DON-Challenged Piglets

Zha

Cui

et al. 2020

Animals

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The present experiment assessed the inflammatory responses, hormone secretion, and gut microbiota of weanling piglets administered baicalin-copper complex (BCU) or deoxynivalenol (DON) supplementation diets. Twenty-eight piglets were randomly assigned to four groups: control diet (Con group), a 4 mg DON/kg diet (DON group), a 5 g BCU/kg diet (BCU group), a 5 g BCU + 4 mg DON/kg diet (DBCU group). After 14 days, the results showed that dietary BCU supplementation remarkably increased the relative abundance of Clostrium bornimense and decreased the relative abundance of Lactobacillus in the DBCU group (p < 0.05). BCU decreased the serum concentration of IgG, IL-2, IFN-γ, and IgA in DON treated piglets (p < 0.05), and promoted the serum concentration of IL-1β, IgG, IL-2, IFN-γ, IgA, IL-6, IgM, and TNFα in normal piglets (p < 0.05). BCU increased the concentrations of serum IGF1, insulin, NPY, GLP-1, and GH, and decreased the concentrations of serum somatostatin in no DON treated piglets (p < 0.05). Dietary BCU supplementation significantly promoted the secretion of somatostatin, and inhibited the secretion of leptin in piglets challenged with DON (p < 0.05). BCU regulated the expression of food intake-related genes in the hypothalamus and pituitary of piglets. Collectively, dietary BCU supplementation alleviated inflammatory responses and regulated the secretion of appetite-regulating hormones and growth-axis hormones in DON challenged piglets, which was closely linked to changes of intestinal microbes.

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Section: Discussionsupporting

confidence: 93%

Baicalin-Copper Complex Modulates Gut Microbiota, Inflammatory Responses, and Hormone Secretion in DON-Challenged Piglets

Zha

Cui

et al. 2020

Animals

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“…Cyanophyta is common in water-related environments, but studies have shown that it is not only found in water-related environments. The presence of Cyanophyta was found in the gut bacterial microbiota study of various animals (Gao et al 2019;Peng et al 2019;Yuan et al 2019). The casing used in the traditional fermented sausage preparation is not sterilized, which will bring the species into the fermentation process of the fermented sausage to a certain extent, making the species a dominant species that may exist.…”

Section: Bacterial Richnessmentioning

confidence: 99%

Microbial diversity of representative traditional fermented sausages in different regions of China

Huang

Shen

Huang

et al. 2020

J. Appl. Microbiol.

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Aims: The purpose of this experiment was to study the bacterial diversity of traditional fermented sausages from four typical regions of China (Chengdu, Shenzhen, Changsha and Harbin) and to further evaluate their microbiological safety. Methods and Results: The diversity of the microbiota of the sausages was studied using the Illumina HiSeq platform. The results showed that compared with the highest diversity of fermented bacteria in Guangdong, the bacterial diversity of fermented sausage was the lowest in Sichuan. The percentage of dominant phylum (Firmicutes, Cyanophyta, Proteobacter) were 78Á39, 13Á13 and 7Á14% in SC, 35Á47, 30Á36 and 28Á04% in GD, 54Á81, 28Á91 and 14Á00% in HN, 20Á20, 58Á16 and 17Á31% in HB respectively. The main genus distribution of fermented sausages in different regions is varied, but lactic acid bacteria and cyanobacteria are generally the main ones. Traditional fermented sausages using natural fermentation methods have poor microbiological safety, and pathogenic and spoilage microorganisms such as Acinetobacter, Brochothrix and Pseudomonas have been detected in all four regions. Conclusions: The results in this paper provide a microbiota profile of four typical fermented sausages in China. There is a big difference in the microbiota of sausages in different regions, and the good flavour of traditional Chinese fermented sausage is related closely with the abundant microbial resources, however, the natural fermentation method also expose to the product security threats, including spoilage, pathogenic microorganisms and biogenic amines, etc. Significance and Impact of the Study: The results would offer guidance for industrial fermented sausage production with certain flavour and also improve the microbial resource utilization, and contribute to the control of harmful microorganisms in traditional fermented sausage.

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“…The colon is the main site of microbial fermentation [30], and the core flora in the intestine directly affects the function of the gut [31]. Previous studies have demonstrated that the gut microbiome differs from that of the large intestine in different breeds of pigs [32,33]. It has also been shown that gut microbes not only provide energy for life sustaining activities but are also involved in regulating body lipid storage [34].…”

Section: Discussionmentioning

confidence: 99%

Comparative Microbial Profiles of Colonic Digesta between Ningxiang Pig and Large White Pig

Lei

Wang

et al. 2021

Animals

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Sixteen 35-day-old piglets, including eight Large White (LW) piglets (a lean-type pig breed) and eight Ningxiang (NX) piglets (a fatty-type Chinese Indigenous pig breed), were fed the same diet for 105 days. NX pigs had higher intramuscular fat content than LW pigs (p < 0.05). According to 16S rRNA gene sequencing, the relative abundances of the genera Ruminococcaceae_NK4A214_group, Parabacteroides, Christensenellaaceae_R-7_group and Ruminiclostridium were higher, whereas the abundances of Prevotellaceae_NK3B31_group, Prevotella, Subdoligranulum and Faecalibacterium were lower, in the colon of NX pigs compared to that of LW pigs. Nonmetric multidimensional scaling analysis revealed that the microbiota of the two pig breeds clustered separately along the principal coordinate axis. Furthermore, functional prediction of the bacterial communities suggested higher fatty acid biosynthesis in NX pigs. NX pigs also exhibited lower concentrations of total short-chain fatty acids, propionate and butyrate in the colon (p < 0.05). These findings suggest that NX pigs exhibited higher intramuscular fat content and backfat thickness than LW pigs. The bacterial communities in the colon of NX pigs were also more diverse than those in the colon of LW pigs, which might be used as a potential metabolomics mechanism to research different breeds of pigs.

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A comparison of dynamic distributions of intestinal microbiota between Large White and Chinese Shanxi Black pigs

Cited by 19 publications

References 33 publications

Baicalin-Copper Complex Modulates Gut Microbiota, Inflammatory Responses, and Hormone Secretion in DON-Challenged Piglets

Baicalin-Copper Complex Modulates Gut Microbiota, Inflammatory Responses, and Hormone Secretion in DON-Challenged Piglets

Microbial diversity of representative traditional fermented sausages in different regions of China

Comparative Microbial Profiles of Colonic Digesta between Ningxiang Pig and Large White Pig

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