Individualized Dietary Supplements Enriched with Microbial Propionic Acid for Athletes and the Elderly with Benefits on Gut Microbiota

Trif, Monica; Schwarze, Ann-Kristin; Bethke, Malte; Penedo, Berta Alvarez; Rusu, Alexandru Vasile

doi:10.3390/proceedings2020066023

Cited by 2 publications

(1 citation statement)

References 15 publications

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“…Butyric acid, the most prominent SCFA, is the primary fuel source for colon cells and contributes to colorectal cancer prevention, inflammation inhibition, thermogenesis stimulation, and resistance to obesity [ 35 ]. Propionic acid is highly effective at promoting weight loss, reducing inflammation and cholesterol, protecting against diet-induced obesity, and regulating gut hormones [ 36 ]. According to the findings, CM and HCM may not have a noticeable effect on the SCFA richness in swine microbiota but could maintain their concentrations.…”

Section: Resultsmentioning

confidence: 99%

Simulated Swine Digestion and Gut Microbiota Fermentation of Hydrolyzed Copra Meal

Rungruangsaphakun,

Ayimbila,

Nakphaichit

et al. 2024

Animals

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This study aimed to compare the effects of hydrolyzed copra meal (HCM) inclusion at 1% on its in vitro digestibility and the microbiota and cecum fermentation using the gut microbiota of weaned swine, targeting microbial community and short-chain fatty acids (SCF). For this reason, three treatments were considered: control (no copra meal), 1% non-hydrolyzed copra meal (CM), and 1% HCM. Non-defatted copra meal was hydrolyzed and analyzed (reducing sugars and total carbohydrates) in our laboratory. For digestion, microbiota identification, and fermentation assays, fresh fecal samples from two weaned pigs (1 month old) were used. Three replicates of each treatment were employed. HCM was more digestible, with approximately 0.68 g of hydrolysate recovered after simulated digestion compared to 0.82 g of hydrolysate recovered from CM. This was shown by Scanning Electron Microscope (SEM) images. Also, the three swine shared the majority of microbial species identified at the phylum and family levels. There were no differences (p > 0.05) between treatments in the microbial community and SCFA during fermentation. However, higher Chao-1 and Shannon indexes were observed in CM and HCM treatments. HCM was also found to be capable of preserving Actinobacterota and Proteobacteria at the phylum level, while at the family level, both treatments may help Lactobacillaceae, Peptostreptococcaceae, Lachnospiraceae, and Ruminococcaceae survive in the long term. Also, there was a potential trend of increasing acetic acid and butyric acid in the CM and HCM treatments. While HCM shows promise in potentially modulating the gut microbiota of weaned swine, additional research is required to investigate the effects of higher doses of HCM on swine performance parameters.

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Section: Resultsmentioning

confidence: 99%