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

Abstract

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

In Vitro Fermentation Characteristics and Fiber-Degrading Enzyme Kinetics of Cellulose, Arabinoxylan, β-Glucan and Glucomannan by Pig Fecal Microbiota

“…The low abundance of Anaerovibrio, but the high abundance of Provetella_9, might contribute to the mass production of lactate and acetate during β -glucan and arabinoxylan fermentation. The enrichment of Anaerovibrio followed by the decreased proportion of lactate and acetate was also found in in vitro fermentation trials [ 40 , 41 ]. Another ability of Anaerovibrio was to ferment glycerol into propionate and succinate, among which was propionate produced by the dicarboxylic acid pathway [ 42 ].…”

Multispecies probiotics alter fecal short-chain fatty acids and lactate levels in weaned pigs by modulating gut microbiota

“…Prevotella has an increased prevalence in subjects with plant-rich diets and produces SCFAs [55,56]. Likewise, Alloprevotella and Anaerovibrio produce SCFAs [57][58][59]. However, elevated abundance of Prevotella are associated with inflammation, hypertension, insulin resistance, and liver disease [60,61].…”

Consumption of Dietary Fiber with Different Physicochemical Properties during Late Pregnancy Alters the Gut Microbiota and Relieves Constipation in Sow Model

“…Studies in pigs and humans have found positive effects of dietary fibers on the relief of constipation, which was accompanied by changes in the microbiome [14,15]. Different sources of fiber have different physicochemical properties [16] and differences in the physical and fermentative characteristics of fibers influence their potential to regulate the intestinal microbiome [17][18][19]. It is, therefore, important to study the effects of fiber sources with different properties on constipation and their microbial-regulating function.…”

“…Three different sources of fibers were screened in our laboratory: konjaku flour (KON), mainly consisting of glucomannan, which is polymerized by the β-1,4 glycosidic bond, and resistant starch (PRS), which mainly consists of type 3 resistant starch, obtained by gelatinization followed by recrystallization of amylose and amylopectin [20][21][22]. Lignocellulose (LIG) mainly consists of cellulose, which can be slowly fermented in the hindgut, but it can still promote the abundance of some beneficial microbes [18,23]. PRS showed higher concentrations of formic acid and lactate than LIG and KON, whereas KON showed higher concentrations of propionate and butyrate than LIG and PRS in in vitro fermentation experiments [18].…”

“…Lignocellulose (LIG) mainly consists of cellulose, which can be slowly fermented in the hindgut, but it can still promote the abundance of some beneficial microbes [18,23]. PRS showed higher concentrations of formic acid and lactate than LIG and KON, whereas KON showed higher concentrations of propionate and butyrate than LIG and PRS in in vitro fermentation experiments [18]. Moreover, the in vitro fermentation results showed that the Anaerovibrio and Erysipelatoclostridium abundances were higher in KON, whereas the Proteiniclasticum abundance was higher in PRS [18].…”