Increased propionate concentration in<i>Lactobacillus mucosae</i>-fermented wet brewers grains and during<i>in vitro</i>rumen fermentation

Mamuad, Lovelia L.; Kim, S.H.; Choi, Yong‐Keel; Soriano, Alvin P.; Cho, K.K.; Lee, K.; Bae, Gui-Seck; Lee, S.S.

doi:10.1111/jam.13475

Cited by 19 publications

(11 citation statements)

References 48 publications

(82 reference statements)

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“…The rumen epithelium is responsible for many important physiological functions including absorption, transport, and SCFA metabolism [37,63]. In this study, we found that higher concentrations of butyrate was produced following treatment with 10 6 CFU/ml C. saccharobutylicum, indicating an increase in the carbon and energy sources for fatty acid synthesis [64]. Several studies had demonstrated that treatment with butyrateproducing bacteria resulted in enhanced butyrate production.…”

mentioning

confidence: 51%

Enhancing Butyrate Production, Ruminal Fermentation and Microbial Population through Supplementation with Clostridium saccharobutylicum

Miguel

Lee

Mamuad

et al. 2019

Journal of Microbiology and Biotechnology

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Butyrate is known to play a significant role in energy metabolism and regulating genomic activities that influence rumen nutrition utilization and function. Thus, this study investigated the effects of an isolated butyrate-producing bacteria, Clostridium saccharobutylicum, in rumen butyrate production, fermentation parameters and microbial population in Holstein-Friesian cow. An isolated butyrate-producing bacterium from the ruminal fluid of a Holstein-Friesian cow was identified and characterized as Clostridium saccharobutylicum RNAL841125 using 16S rRNA gene sequencing and phylogenetic analyses. The bacterium was evaluated on its effects as supplement on in vitro rumen fermentation and microbial population. Supplementation with 10 6 CFU/ml Clostridium saccharobutylicum increased (p < 0.05) microbial crude protein, butyrate and total volatile fatty acids concentration but had no significant effect on NH 3-N at 24 h incubation. Butyrate and total VFA concentrations were higher (p < 0.05) in supplementation with 10 6 CFU/ml Clostridium saccharobutylicum compared with control, with no differences observed for total gas production, NH 3-N and propionate concentration. However, as the inclusion rate (CFU/ml) of C. saccharobutylicum was increased, reduction of rumen fermentation values was observed. Furthermore, butyrate-producing bacteria and Fibrobacter succinogenes population in the rumen increased in response with supplementation of C. saccharobutylicum, while no differences in the population in total bacteria, protozoa and fungi were observed among treatments. Overall, our study suggests that supplementation with 10 6 CFU/ml C. saccharobutylicum has the potential to improve ruminal fermentation through increased concentrations of butyrate and total volatile fatty acid, and enhanced population of butyrate-producing bacteria and cellulolytic bacteria F. succinogenes.

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confidence: 51%

Enhancing Butyrate Production, Ruminal Fermentation and Microbial Population through Supplementation with Clostridium saccharobutylicum

Miguel

Lee

Mamuad

et al. 2019

Journal of Microbiology and Biotechnology

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“…In addition, higher relative abundance of Lactobacillus was detected under RES, which could also contribute to the higher molar proportion of propionate. A study suggested that an increased in vitro propionate production was associated with the growth of Lactobacillus mucosae (Mamuad et al , 2017). Molar proportion of butyrate was not different between the two treatments.…”

Section: Discussionmentioning

confidence: 99%

Resveratrol affects in vitro rumen fermentation, methane production and prokaryotic community composition in a time‐ and diet‐specific manner

Yan

et al. 2020

Microbial Biotechnology

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This study aimed to investigate the effect of resveratrol on methane production, rumen fermentation and microbial composition under high-concentrate (HC) and high-forage (HF) diets using the in vitro fermentation system. A total of 25 mg of resveratrol was supplemented into 300 mg of either HC or HF diet. Methane production, total volatile fatty acid (VFA) concentration, molar proportion of VFA, metabolites of resveratrol and prokaryotic community composition were measured after 12 and 24 h of in vitro fermentation. Resveratrol reduced methane production (ml per mg of dry matter degraded) by 41% and 60% under both HC and HF diets (P < 0.001), respectively, and this result could be associated with the lower abundance of Methanobrevibacter (P < 0.001) in response to resveratrol. The molar proportion of propionate was significantly higher in the resveratrol group only under the HC diet (P = 0.045). The relative abundance of 10 bacterial genera was affected by the three-way interaction of treatment, diet and time (P < 0.05). Resveratrol was partly converted to dihydroresveratrol after 24 h of fermentation, and its degradation could be associated with microbes belonging to the order Coriobacteriales. Our results suggest that multiple factors (e.g. diet and time) should be considered in animal experiments to test the effect of polyphenol or other plant extracts on rumen fermentation, methane emission and microbial composition.

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“…A gas ow regulator was then opened to allow gas ow inside a syringe barrel and the plunger was subsequently pulled gradually until the pressure reading on the machine display was zero. The volume of gas trapped inside the barrel was recorded as the total gas produced [49,52].…”

Section: Methodsmentioning

confidence: 99%

Increasing Buffering Capacity Alters Rumen Microbiota Composition and Enhances Rumen Fermentation Characteristics of High-Concentrate Fed Hanwoo Steers

Ramos

Kim

Jeong

et al. 2021

Preprint

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Background: Rumen bacterial community is mainly affected by the type of diet consumed by the host animals. High concentrate diet increases the abundance of lactic acid producers and utilizers due to high level of non-structural carbohydrates thus reducing the number of fiber-degrading bacteria because of drastic decrease in pH. Dietary buffers are essential in regulating rumen pH through the compounds responsible in resisting drastic decrease in pH once cattle were fed with high-concentrate diet. However, no study has evaluated the effects of buffering capacity and efficiency in alleviating chronic acidosis in rumen. Ruminal metataxonomic and fermentation characteristics analyses were conducted to evaluate the effect of different buffering capacities on in vitro and in vivo experiments in high-concentrate fed Hanwoo steers. Results: Results revealed that BC0.9% and BC0.5% had similar and significant effect (P < 0.05) on in vitro ruminal fermentation at 3 to 24 h incubation. Both BC0.9% and BC0.5% had significantly highest (P < 0.05) buffering capacity, pH, and ammonia-nitrogen (NH3-N) than BC0.3% and CON at 24 h of incubation. Individual and total volatile fatty acids (VFA) were significantly lowest in CON. Increasing buffering capacity concentration showed linear effect on pH at 6 to 24 h while total gas and NH3-N at 3 and 12 h. Phylum Bacteroidetes dominated all treatments but a higher abundance of Firmicutes in BC0.5% than others. Ruminoccocus bromii and Succiniclasticum ruminis were dominant in BC0.5% and Bacteroides massiliensis in BC0.3%. The normalized data of relative abundance of observed OTUs’ representative families have grouped the CON with BC0.3% in the same cluster, whereas BC0.5% and BC0.9% were clustered separately which indicates the effect of varying buffering capacity of buffer agents. Principal coordinate analysis (PCoA) on unweighted UniFrac distances revealed close similarity of bacterial community structures within and between treatments and control, in which BC0.9% and BC0.3% groups showed dispersed community distribution. Conclusion: Our findings showed that increasing buffering capacity enhances rumen fermentation parameters and affects rumen microbiome by altering bacterial community through distinct structure between high and low buffering capacity, thus an important factor contributed to the prevention of ruminal acidosis during a high-concentrate diet.

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Increased propionate concentration inLactobacillus mucosae-fermented wet brewers grains and duringin vitrorumen fermentation

Cited by 19 publications

References 48 publications

Enhancing Butyrate Production, Ruminal Fermentation and Microbial Population through Supplementation with Clostridium saccharobutylicum

Enhancing Butyrate Production, Ruminal Fermentation and Microbial Population through Supplementation with Clostridium saccharobutylicum

Resveratrol affects in vitro rumen fermentation, methane production and prokaryotic community composition in a time‐ and diet‐specific manner

Increasing Buffering Capacity Alters Rumen Microbiota Composition and Enhances Rumen Fermentation Characteristics of High-Concentrate Fed Hanwoo Steers

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