Identification of Intestinal Bacteria Responsible for Fermentation of Gum Arabic in Pig Model

Abstract

Acacia spp. produce gum exudates, traditionally called gum arabic or gum acacia, which are widely used in the food industry such as emulsifiers, adhesives, and stabilizers. The traditional gum arabic is highly variable with average molecular weights varying from 300,000-800,000. For this reason a standardized sample was used for the present experiments, based on a specific species of gum arabic (Acacia(sen)SUPER GUMEM2). The literature indicates that gum arabic can be fermented by the intestinal bacteria to short chain fatty acid, particularly propionate. However, the bacteria responsible for the fermentation have not been determined. In this study, we used enrichment culture of pig cecal bacteria from the selected high molecular weight specific gum arabic of (M(W )1.77 x 10(6)). We found Prevotella ruminicola-like bacterium as a predominant bacterium that is most likely to be responsible for fermentation of the gum arabic used to propionate.

Alteration of the Ileal Microbiota of Weanling Piglets by the Growth-Promoting Antibiotic Chlortetracycline

“…Turicibacter is a relatively unknown group of bacteria. Recent reports of 16S rRNA gene and ribosomal intergenic spacer analysis data indicate the presence of Turicibacter bacteria in the pig (12,23) and rat (30) GI tracts. Three sequences from porcine GI tracts that were communicated prior to the description of the species are highly homologous to Turicibacter (27).…”

The regulatory and scientific approach to defining gum arabic (Acacia senegal and Acacia seyal) as a dietary fibre

“…The strained fluid was incubated (under N 2 /CO 2 (80/20) atmosphere at 37 1C with gentle shaking) together with the specially produced and characterized gum arabic samples, and no added substrate. Further details are reported by Kishimoto, Ushida, Phillips, Takashi Ogasawara, & Sasaki, 2006. Total production of SCFA from the gum samples of molecular weights varying from 0.5 Â 10 6 to 2 Â 10 6 is shown in Fig.…”

“…This suggests an additional potential of the gum arabic as a dietary fibre, in addition to its effect on digesta transit and increase in stool mass, glucose and bile acid absorption, based on its physical properties. Further details are given by Kishimoto et al (2006) which indicates that producing more propionic acid and valeric acid and less acetic acid and butyric acid may be effective in relieving ketosis. Increase in propionic acid and valeric acid may affect protein turnover in saving the amino acid catabolism toward the gluconeogenesis in cattle (Bentz et al, 1989;Vallimont, Varga, Arieli, Cassidy, & Cummins, 2001).…”

“…The authors wish to thank Dr. Kurt Draget for the alginate samples used in the studies referred to Kishimoto et al (2006).…”

Effect of a Tablet Containing Probiotic Bacteria and Stomachic Herbs on Human Fecal Microbiota

“…These bacteria produced butyric acid or propionic acid from lactic acid. An increase in bifidobacteria may help higher lactate production, but it is important to convert lactate into short-chain fatty acids by lactate-utilizers, because butyrate and propionate have particular importance for the host health (3,4).…”