Effects of patulin on rumen microbial fermentation in continuous culture fermenters

Tapia, María Ofelia; Stern, M. D.; Koski, R.L.; Bach, À.; Murphy, Michael J.

doi:10.1016/s0377-8401(02)00007-x

Cited by 19 publications

(11 citation statements)

References 14 publications

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“…The presence of patulin in feed for livestock would be a concern because it can alter metabolism of nutrients by ruminal microbes (48). This is the first report of the toxigenic potential of P. roqueforti and P. paneum growing on grass silage in Ireland.…”

Section: P Roqueforti and P Paneum Secondary Metabolites Inmentioning

confidence: 86%

Mycotoxins and Other Secondary Metabolites Produced in Vitro byPenicillium paneumFrisvad andPenicillium roquefortiThom Isolated from Baled Grass Silage in Ireland

O’Brien

Nielsen

O’Kiely

et al. 2006

J. Agric. Food Chem.

110

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Secondary metabolites produced by Penicillium paneum and Penicillium roqueforti from baled grass silage were analyzed. A total of 157 isolates were investigated, comprising 78 P. paneum and 79 P. roqueforti isolates randomly selected from more than 900 colonies cultured from bales. The findings mostly agreed with the literature, although some metabolites were not consistently produced by either fungus. Roquefortine C, marcfortine A, and andrastin A were consistently produced, whereas PR toxin and patulin were not. Five silage samples were screened for fungal metabolites, with two visually moldy samples containing up to 20 mg/kg of roquefortine C, mycophenolic acid, and andrastin A along with minor quantities (0.1-5 mg/kg) of roquefortines A, B, and D, festuclavine, marcfortine A, and agroclavine. Three visually nonmoldy samples contained low amounts of mycophenolic acid and andrastin A. The ability of both molds to produce a diverse range of secondary metabolites in vitro and in silage should be a concern to livestock producers.

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Section: P Roqueforti and P Paneum Secondary Metabolites Inmentioning

confidence: 86%

Mycotoxins and Other Secondary Metabolites Produced in Vitro byPenicillium paneumFrisvad andPenicillium roquefortiThom Isolated from Baled Grass Silage in Ireland

O’Brien

Nielsen

O’Kiely

et al. 2006

J. Agric. Food Chem.

110

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“…Similar results were confirmed recently by Jiang et al (2012) incubating different AFB 1 doses (0–0·96 μ g/ml) in diluted lactating cow rumen fluid. Tapia et al (2002) showed a negative dose-dependent (doses of mycotoxin: 0–90 μ g/ml) effect of patulin on nutrient digestion, nitrogen metabolism and energy utilization of a rumen inoculum sampled from fistulated dry cows. Morgavi et al (2004) stated that only very high levels of gliotoxin, up to 80 μ g/ml of rumen inoculum, influenced DM degradation, gas and VFA productions.…”

Section: Discussionmentioning

confidence: 99%

Study of the effects of PR toxin, mycophenolic acid and roquefortine C on in vitro gas production parameters and their stability in the rumen environment

et al. 2014

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Moulds belonging to Penicillium section roqueforti are common contaminants of feedstuffs and produce several mycotoxins that can cause health hazards when ingested by farm animals. Among these, PR toxin (PR), mycophenolic acid (MY) and roquefortine C (RC) have been frequently detected in forages, particularly silages. The aims of the current trials were to study the effects of the presence of pure mycotoxins on in vitro rumen fermentation parameters and to assess their stability in the rumen environment. Two successive in vitro gas production experiments were carried out: a central composite design with four replications of central point (CCD) and a completely randomized design with a fully factorial arrangement of treatments (FFD). In CCD, the effects of PR, MY and RC concentrations in diluted rumen fluid (i.e. 0·01, 0·30, 1·01, 1·71 and 2·00 μg of each mycotoxin/ ml) were tested. Gas volume produced after 48 h of incubation (Vf) decreased linearly as concentrations of RC and MY in diluted rumen fluid increased, with marginal effects similar for two mycotoxins, being respectively −14·6 and −13·4 ml/g organic matter (OM) for each 1·0 μg/ml of increment in mycotoxin concentration. Similarly, total volatile fatty acid (VFA) production decreased quadratically as concentrations of RC and MY increased, with marginal effects about two times higher for MY than RC, being −4·22 and −2·62 mmol/l for each 1·0 μg/ml of increment in mycotoxin concentration. With respect to maximum Vf (i.e. 410·6 ml/g OM) and VFA (98·06 mmol/l) values estimated by the model, decreases of 13·6 and 15·2% were obtained when incubating the highest RC and MY concentrations, respectively. The PR did not interfere with rumen fermentation pattern and it was not recovered after 48 h of incubation, whereas the stabilities of MY and RC in rumen fluid were similar and on average equal to about 50%. On the basis of CCD results, a second experiment (FFD) was carried out in which only effects of MY and RC concentrations (i.e. 0, 0·67, 1·33 and 2·00 μg of each mycotoxin/ml of diluted rumen fluid) were tested. Data from FFD showed Vf decreased linearly when concentrations of MY and RC increased, with marginal effect two-folds higher for MY than for RC (− 11·1 ml/g OM and −6·7 ml/g OM, respectively). Similar marginal effects of MY and RC in decreasing VFA production were recorded: −2·38 and −2·86 mmol/l for each 1·0 μg/ml of increment in mycotoxin concentration, respectively. At the highest RC and MY tested concentrations, Vf and VFA decreased by 8·7 and 10·7%, respectively, over maximum estimated values. In FFD, the average amounts of MY and RC recovered in rumen fluid after 48 h of incubation were 79·0 and 40·6%, respectively. In conclusion, the MY and RC from standards interfered with rumen microorganisms at relatively low levels and were partially stable in the rumen environment after 48 h of incubation. These findings suggested that MY and RC could interfere with digestive processes and might represent a potential risk for ruminants fed diets containing fe...

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“…Each combination of F/B × diet was used once in each of the 4 incubation runs. The diet was supplied daily in 2 equal portions at 0900 and 1500 h. The flow through all fermenters was maintained by continuous infusion of McDougall (1948) artificial saliva (approximately 53 mL/h) to achieve an outflow rate (5.3%) similar to that of other studies (Tapia et al, 2002;Carro et al, 2009;Molina-Alcaide et al, 2009), and CO 2 was continuously infused into the fermentation flask to maintain anaerobic conditions. Two different F/B were achieved by changing the feed input while keeping constant the volume of artificial saliva infused.…”

Section: Experimental Procedures and Samplingmentioning

confidence: 99%

The effect of the feed-to-buffer ratio on bacterial diversity and ruminal fermentation in single-flow continuous-culture fermenters

Cantalapiedra-Hijar¹,

Yáñez-Ruíz²,

Newbold³

et al. 2011

Journal of Dairy Science

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Eight single-flow continuous-culture fermenters were used in a completely randomized block design with a 2 × 4 factorial arrangement of treatments to investigate the effects of the feed-to-buffer ratio (F/B) on ruminal fermentation, the diversity and community structure of bacteria, nutrient digestibility, and N metabolism. Four diets with forage-to-concentrate ratios of 70:30 or 30:70 with alfalfa or grass hay as forage were supplied to fermenters twice per day at 2 different F/B (23.5 and 35 g of DM/L). The dilution rate was kept constant (5.3%) among all fermenters by infusing the same volume of buffer. An increase in the total volatile fatty acid (VFA) concentration and a decrease in the average pH were observed with an increased F/B. In addition, the molar proportions of all individual VFA found in fermenters differed, depending on the F/B. A terminal restriction fragment length polymorphism analysis showed that the community structure and diversity of bacteria were highly influenced by the F/B. Both diversity and the number of peaks in the electropherograms were lower in most fermenters receiving diets at a high F/B, whereas the similarity percentage of the bacterial communities across diets was higher as the F/B increased. Moreover, the high reduction of neutral detergent fiber digestibility (15.3% ± 3.65) in fermenters with high F/B suggested a pH-related decrease in the cellulolytic bacterial community as the F/B increased. The crude protein degradation found in fermenters receiving diets with a high F/B was lower compared with that from fermenters with a low F/B. The VFA concentration and purine bases flow response patterns to diets were similar to in vivo conditions only in the case of fermenters with a low F/B. The results suggested that the community structure and diversity of bacteria, as well as the in vitro fermentation parameters, may be affected by the F/B that is used, most likely through a pH effect. In addition, several fermentation parameters showed different response patterns to diets according to the F/B used. Therefore, the amount of feed supplied to single-flow continuous-culture fermenters in which pH is not under control should be carefully chosen according to the volume of buffer infused for the purpose of simulating ruminal fermentation.

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Effects of patulin on rumen microbial fermentation in continuous culture fermenters

Cited by 19 publications

References 14 publications

Mycotoxins and Other Secondary Metabolites Produced in Vitro byPenicillium paneumFrisvad andPenicillium roquefortiThom Isolated from Baled Grass Silage in Ireland

Mycotoxins and Other Secondary Metabolites Produced in Vitro byPenicillium paneumFrisvad andPenicillium roquefortiThom Isolated from Baled Grass Silage in Ireland

Study of the effects of PR toxin, mycophenolic acid and roquefortine C on in vitro gas production parameters and their stability in the rumen environment

The effect of the feed-to-buffer ratio on bacterial diversity and ruminal fermentation in single-flow continuous-culture fermenters

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