Adaptive capacity of faecal microbiota from piglets receiving diets with different types of inulin-type fructans

Pellikaan, W.F.; Verdonk, J.M.A.J.; Shim, S.B.; Verstegen, M.W.A.

doi:10.1016/j.livsci.2007.01.087

Cited by 8 publications

(9 citation statements)

References 8 publications

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“…oligofructose and inulin) while chicory root displayed faster and more extensive fermentation kinetics, as already demonstrated in in vitro batch fermentation studies by Shim et al . and Pellikaan et al . The lower rate of fermentation for chicory pulp can be explained by high proportions of insoluble fibres, reflected in high NDF and ADF levels and the low amount in fructans.…”

Section: Discussionsupporting

confidence: 69%

“…Chicory pulp was slowly fermented in comparison to purified fractions (i.e. oligofructose and inulin) while chicory root displayed faster and more extensive fermentation kinetics, as already demonstrated in in vitro batch fermentation studies by Shim et al 22 and Pellikaan et al 36 The lower rate of fermentation for chicory pulp can be explained by high proportions of insoluble fibres, reflected in high NDF and ADF levels and the low amount in fructans. This can also be observed by a negative correlation of the fructan [P7] and rate of fermentation parameter wileyonlinelibrary.com/jsfa [P10] to the NDF [P5] and ADF [P6] parameters along the PC1 axis of Fig.…”

Section: Discussionsupporting

confidence: 56%

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Fermentation capacities of fructan‐ and pectin‐rich by‐products and purified fractions via an in vitro piglet faecal model

et al. 2019

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BACKGROUND Dietary strategies such as the inclusion of prebiotics have been suggested for modulating intestinal microbiota. In piglets, this strategy could result in a reduction of post‐weaning‐associated disorders and the use of antibiotics. To date, mainly purified fractions have been tested for their prebiotic effects at weaning while trials of potential health‐promoting effects of products and corresponding by‐products remain rare. In this study, fructan‐ and pectin‐based ingredients have been tested in a two‐step in vitro model for their fermentation kinetics as well as for their short‐chain fatty acid production and microbiota profiles in fermentation broth as indicators for their prebiotic activity. RESULTS Chicory root, in contrast to chicory pulp, exhibited an extensive and rapid fermentation similar to inulin and oligofructose, although butyrate levels of root and pulp did not reach those of the purified fractions. Chicory pulp showed higher relative levels of Lactobacillus spp., Bifidobacterium spp., Clostridium cluster IV and butyryl‐CoA:acetate‐CoA transferase gene abundance compared to chicory root. Sugar beet pulp, orange and citrus by‐products displayed extensive gas fermentation patterns, equivalent to those of purified pectin, and revealed an elevated butyrate production compared to purified pectin. Moreover, several orange and citrus by‐products displayed significantly higher relative levels of Bifidobacterium spp. in comparison to purified pectin. CONCLUSIONS Chicory root and pulp as well as orange and citrus by‐products appear to be promising ingredients for piglet diets for modulating intestinal fermentation for health purposes. © 2019 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 69%

Section: Discussionsupporting

confidence: 56%

Fermentation capacities of fructan‐ and pectin‐rich by‐products and purified fractions via an in vitro piglet faecal model

et al. 2019

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“…All finishing pigs were well adapted for at least 3 weeks to the finishing phase diets high in NSP (Table ) fed on‐farm as well as to the straw provided as bedding. A study by Pellikaan et al . showed that, once piglets are adapted to diets, their microbial population seems to be able to ferment available substrates more readily.…”

Section: Discussionmentioning

confidence: 99%

“…All finishing pigs were well adapted for at least 3 weeks to the finishing phase diets high in NSP (Table 2) fed on-farm as well as to the straw provided as wileyonlinelibrary.com/jsfa bedding. A study by Pellikaan et al 28 showed that, once piglets are adapted to diets, their microbial population seems to be able to ferment available substrates more readily. In vitro Cell fermentation by inoculum obtained from sows 25 yields higher values for the fermentation parameters OMCV and R max and a lower C value compared with inoculum from finisher pigs.…”

Section: Discussionmentioning

confidence: 99%

Large intestinal fermentation capacity of fattening pigs on organic farms as measured in vitro using contrasting substrates

et al. 2013

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The fermentation capacity of pigs reared under organic conditions varies considerable between farms. Finishing pigs reared under organic farming conditions are fast fermenters of oligofructose and soy pectin. More than four donor animals should be used per inoculum to accurately assess in vitro fermentation capacity. Fermentation results could not be related to dietary management under on-farm conditions.

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“…3). Kwas masłowy, propionowy i octowy mają znaczący wpływ stymulujący procesy proliferacji komórek nabłonka jelit, w tym kwas masłowy odznacza się największą skutecznością, a kwas propionowy najmniejszą [2,14]. Zastosowanie preparatu FOS oraz FOS+PP w dietach istotnie (P<0,05) zwiększy-ło produkcję (pulę) LKT w jelicie ślepym, w tym kwasu propionowego oraz masłowe-go w przeliczeni na 100 g masy ciała (mol/100 g mc) (tab.…”

Section: Wyniki I Dyskusjaunclassified

Effect of Fructooligosaccharides and Phenols From Chicory on Fermentation Processes Ongoing in Final Section of Alimentary Tract in Experimental Rats

Żary-Sikorska¹,

Juśkiewicz²

2010

ZNTJ

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EWA ŻARY-SIKORSKA, JERZY JUŚKIEWICZ  WPŁYW FRUKTOOLIGOSACHARYDÓW I POLIFENOLI Z CYKORII NA PROCESY FERMENTACYJNE ZACHODZĄCE W KOŃCOWYM ODCINKU PRZEWODU POKARMOWEGO U SZCZURÓW DOŚWIADCZALNYCHS t r e s z c z e n i e W wykonanym doświadczeniu badano wpływ fruktanów i polifenoli, równocześnie występujących w diecie, na funkcjonowanie końcowego odcinka przewodu pokarmowego u szczurów doświadczalnych. Zastosowano trzy diety, w tym kontrolną zawierającą 7,5 % sacharozy oraz dwie doświadczalne zawierające: 1) 7,9 % komercyjnego preparatu fruktooligosacharydów (FOS) 2) 8,3 % koncentratu FOS uzyskiwanego z korzeni cykorii, który równocześnie wprowadzał do diety polifenole na poziomie 0,0 5% (FOS+PP). Młode samce rasy Wistar (8 osobników w grupie) otrzymywały paszę ad libitum przez 4 tygodnie. Określono indywidualne spożycie paszy oraz przyrost masy ciała. W treści jelita ślepego oznaczano pH, zawartość: suchej masy, amoniaku, białka, lotnych kwasów tłuszczowych (LKT) oraz aktywność enzymów bakteryjnych. Ważono również jelito ślepe z treścią i bez treści.Nie stwierdzono statystycznie istotnej różnicy pomiędzy grupami pod względem wielkości spożycia paszy oraz przyrostu masy ciała. Spożycie pasz zawierających preparat FOS komercyjny i preparat FOS+PP z korzeni cykorii spowodowało znaczny wzrost masy ściany i treści jelita ślepego (P<0,05) w stosunku do grupy kontrolnej. Istotnie niższe (P < 0,05) wartości pH i mniejsze stężenie amoniaku w treści jelita ślepego odnotowano u zwierząt żywionych paszami doświadczalnymi. Badane preparaty istotnie podwyższyły pulę LKT, zwłaszcza istotnie zwiększając zawartość kwasu propionowego i masło-wego w przeliczeni na 100 g masy ciała. W grupie FOS+PP odnotowano istotny wzrost koncentracji LKT w treści jelita ślepego (P < 0,05 vs grupy FOS i K). Diety doświadczalne korzystnie modyfikowały aktywność bakteryjnej -glukozydazy oraz -glukuronidazy. ul. Kordeckiego 20, Zakład Biologicznych Funkcji Żywności, Instytut Rozrodu Zwierząt i Badań Żywności PAN w Olsztynie, ul. Tuwima 10,

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Adaptive capacity of faecal microbiota from piglets receiving diets with different types of inulin-type fructans

Cited by 8 publications

References 8 publications

Fermentation capacities of fructan‐ and pectin‐rich by‐products and purified fractions via an in vitro piglet faecal model

Fermentation capacities of fructan‐ and pectin‐rich by‐products and purified fractions via an in vitro piglet faecal model

Large intestinal fermentation capacity of fattening pigs on organic farms as measured in vitro using contrasting substrates

Effect of Fructooligosaccharides and Phenols From Chicory on Fermentation Processes Ongoing in Final Section of Alimentary Tract in Experimental Rats

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