In-vitro assessment of the effects of dietary fibers on microbial fermentation and communities from large intestinal digesta of pigs

Lin, Bor‐Shyh; Gong, Joshua; Wang, Qi; Cui, Steve W.; Yu, Hai; Huang, Benjamin

doi:10.1016/j.foodhyd.2010.02.006

Cited by 65 publications

(45 citation statements)

References 61 publications

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“…Previous studies have suggested that microbial composition and fatty acid differences could be attributed to diet (15,(60)(61)(62)(63), pH (64), the peptide supply (64), and the relative amount of oxygen in the system (65,66). However, these parameters were consistent in this study, suggesting that the altered community structure is impacting the fatty acid composition of the model colon (64,67). Previous research has shown that acetic acid impairs E. coli O157:H7 infection of the gut (68), while the introduction of E. coli O157:H7 could increase the relative amount of butyric acid (69).…”

Section: Discussionsupporting

confidence: 85%

Linking Microbial Community Structure to Function in Representative Simulated Systems

Marcus

Wilder

Quazi

et al. 2013

Appl Environ Microbiol

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Pathogenic bacteria are generally studied as a single strain under ideal growing conditions, although these conditions are not the norm in the environments in which pathogens typically proliferate. In this investigation, a representative microbial community along with Escherichia coli O157:H7, a model pathogen, was studied in three environments in which such a pathogen could be found: a human colon, a septic tank, and groundwater. Each of these systems was built in the lab in order to retain the physical/ chemical and microbial complexity of the environments while maintaining control of the feed into the models. The microbial community in the colon was found to have a high percentage of bacteriodetes and firmicutes, while the septic tank and groundwater systems were composed mostly of proteobacteria. The introduction of E. coli O157:H7 into the simulated systems elicited a shift in the structures and phenotypic cell characteristics of the microbial communities. The fate and transport of the microbial community with E. coli O157:H7 were found to be significantly different from those of E. coli O157:H7 studied as a single isolate, suggesting that the behavior of the organism in the environment was different from that previously conceived. The findings in this study clearly suggest that to gain insight into the fate of pathogens, cells should be grown and analyzed under conditions simulating those of the environment in which the pathogens are present.

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Section: Discussionsupporting

confidence: 85%

Linking Microbial Community Structure to Function in Representative Simulated Systems

Marcus

Wilder

Quazi

et al. 2013

Appl Environ Microbiol

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“…Thirty years ago, Varel et al (1982) reported that especially Bacteroides succinogenes and Ruminococcus flavefaciens increased when pigs were fed high fibre diets with alfalfa as a fibre source. In line with the previous finding from Varel et al (1982), Lin et al (2011) showed that when fibres were fermented to SCFA in batch cultures using pig intestinal digesta, the most prominent bands after DGGE of PCR-amplified bacterial 16S rRNA gene fragments were affiliated with Bacteroidetes and Firmicutes. The observed change in microbial composition for the LH-treatment occurring between 4 and 7 days after the diet change indicates that digesta at this time starts providing noticeably slower fermentable substrates for those members of the bacterial community (likely Bacteroidetes) using this as an energy source.…”

Section: Discussionsupporting

confidence: 91%

Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Sappok

Gutiérrez

Smidt

et al. 2015

Animal

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In vitro gas production studies are routinely used to assess the metabolic capacity of intestinal microbiota to ferment dietary fibre sources. The faecal inocula used during the in vitro gas production procedure are most often obtained from animals adapted to a certain diet. The present study was designed to assess whether 19 days of adaptation to a diet are sufficient for faecal inocula of pigs to reach a stable microbial composition and activity as determined by in vitro gas production. Eighteen multiparous sows were allotted to one of two treatments for three weeks: a diet high in fibre (H) or a diet low in fibre (L). After this 3-week period, the H group was transferred to the low fibre diet (HL-treatment) while the L group was transferred to the diet high in fibre (LH-treatment). Faecal samples were collected from each sow at 1, 4, 7, 10, 13, 16 and 19 days after the diet change and prepared as inoculum used for incubation with three contrasting fermentable substrates: oligofructose, soya pectin and cellulose. In addition, inocula were characterised using a phylogenetic microarray targeting the pig gastrointestinal tract microbiota. Time after diet change had an effect ( P < 0.05) on total gas production for the medium-fast fermentable substrates; soya pectin and oligofructose. For the more slowly fermentable cellulose, all measured fermentation parameters were consistently higher ( P < 0.05) for animals in the HL-treatment. Diet changes led to significant changes in relative abundance of specific bacteria, especially for members of the Bacteroidetes and Bacilli, which, respectively, increased or decreased for the LH-treatment, while changes were opposite for the HL-treatment. Changing the diet of sows led to changes in fermentation activity of the faecal microbiota and in composition of the microbiota over time. Adaptation of the microbiota as assessed by gas production occurred faster for LH-animals for fast fermentable substrates compared with HL-animals. Overall, adaptation of the large intestinal microbiota of sows as a result of ingestion of low and high fibre diets seems to take longer than 19 days, especially for the ability to ferment slowly fermentable substrates.

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“…In vivo, flaxseed oil has been shown to increase the adhesion and concentration of Lactobacillus plantarum in the swine gut while reducing the adhesion of Escherichia coli (Nemcová et al 2012). In addition, water-soluble fibre in the form of mucilage is also an important component of flaxseed and may potentially act as a prebiotic in the gut (Lin et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Temporal analysis of the effect of extruded flaxseed on the swine gut microbiota

Holman

Baurhoo²,

Chénier

2014

Can. J. Microbiol.

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Flaxseed is a rich source of α-linolenic acid, an essential ω-3 fatty acid reported to have beneficial health effects in humans. Feeding swine a diet supplemented with flaxseed has been found to enrich pork products with ω-3 fatty acids. However, the effect of flaxseed supplementation on the swine gut microbiota has not been assessed to date. The purpose of this study was to investigate if extruded flaxseed has any impact on the bacterial and archaeal microbiota in the feces of growing-finishing pigs over a 51-day period, using denaturing gradient gel electrophoresis (DGGE) and real-time PCR. Bacterial DGGE profile analysis revealed major temporal shifts in the bacterial microbiota with only minor ones related to diet. The archaeal microbiota was significantly less diverse than that of Bacteria. The majority of bacterial DGGE bands sequenced belonged to the Firmicutes phylum while the archaeal DGGE bands were found to consist of only 2 species, Methanobrevibacter smithii and Methanosphaera stadtmanae. The abundance of Bacteroidetes decreased significantly from day 0 to day 21 in all diet groups while the abundance of Firmicutes was relatively stable across all diet cohorts and sampling times. There was also no significant correlation between pig mass and the ratio of Firmicutes to Bacteroidetes. While the addition of extruded flaxseed to the feed of growing-finishing pigs was beneficial for improving ω-3 fatty acid content of pork, it had no detectable impact on the fecal bacterial and archaeal microbiota, suggesting that extruded flaxseed may be used to improve meat quality without adverse effect on the swine gut microbiota or animal performance.

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In-vitro assessment of the effects of dietary fibers on microbial fermentation and communities from large intestinal digesta of pigs

Cited by 65 publications

References 61 publications

Linking Microbial Community Structure to Function in Representative Simulated Systems

Linking Microbial Community Structure to Function in Representative Simulated Systems

Adaptation of faecal microbiota in sows after diet changes and consequences for in vitro fermentation capacity

Temporal analysis of the effect of extruded flaxseed on the swine gut microbiota

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