Detection and isolation of the typical gut indigenous bacteria from ddY mice fed a casein‐beef tallow‐based or egg yolk‐based diet

Abstract

The effects of whole egg on the cecal microbiome of ddY mice has been reported. To investigate the existence of susceptible indigenous bacteria (SIB) to egg yolks (EY), mice were fed a diet containing either 20% (w/w) milk casein and 17% beef tallow (CT) or 12% milk casein and 27% EY for 14 days, and then, the cecal microbiome was analyzed by 16S rRNA (V4) amplicon sequencing. To isolate the typical species in each diet group, culture‐dependent viable bacterial counts were determined on Blood Liver (BL) and Gifu Anaerobic Medium (GAM) agar plates. The amplicon sequencing analysis revealed typical CT‐SIB, such as Lachnospiraceae‐like bacteria, and EY‐SIB, such as Allobaculum‐, Lactobacillus murinus‐, and Bacteroides vulgatus‐like bacteria. Two of the detected SIB species, L. murinus‐ and B. vulgatus‐like bacteria, were successfully isolated from the BL and GAM agar plates and defined using a 16S rDNA BLAST search. Practical applications The SIB defined in the CT and EY groups might have some effects on the nutritional and functional chemical compounds in the milk casein, beef tallow, and/or EY. Analysis of its functional properties of the isolates might develop the new and unique probiotic strains.

Effect of soluble oat fiber on intestinal microenvironment and TNBS-induced colitis

“…Frozen stock cultures were melted and spread onto Gifu Anaerobic Medium (GAM) agar plates (Nissui, Tokyo, Japan) under anaerobic conditions using an Anaeropack (Mitsubishi, Tokyo, Japan); Fukunaga et al demonstrated that GAM medium is sufficient for culturing F. rodentium. 21,22 A single colony was picked and added to 3.5 mL of autoclaved GAM bouillon medium in a 4 mL vial and incubated at 37 °C overnight. Aliquots (20 μL) of the subsequent bacterial culture were further divided into 3.5 mL starch-free semi-solid agar GAM medium (Nissui) with or without soluble OF at the indicated concentrations and then cultured at 37 °C overnight in accordance with our previous study.…”

Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health

“…In addition, Lachnospiraceae and Ruminococcaceae were significantly reduced at the family level, and Erysipelotrichaceae was significantly increased. At the genus level, Parasutterella and Coprostanoligenes showed a relatively high abundance ( Fukunaga et al, 2020 ). Parasutterella has been defined as a core component of the human and mouse gut microbiota and has been correlated with bile acid maintenance and cholesterol metabolism ( Ju et al., 2019 ).…”