Reutericyclin producing Lactobacillus reuteri modulates development of fecal microbiota in weanling pigs

Abstract

Lactobacillus reuteri is used as probiotic culture in food and feed applications; however, strain specific properties of L. reuteri that mediate probiotic activity remain unknown. This study aimed to determine effects of feed fermentation with exopolysaccharide and reutericyclin producing L. reuteri on the transition of the gut microbiome of piglets after weaning. The reutericyclin and reuteran producing L. reuteri TMW1.656 was compared to the reutericyclin negative and levan producing L. reuteri LTH5794 and unfermented controls. Both strains were fermented at conditions supporting exopolysaccharide formation, or at conditions not supporting exopolysaccharide formation. Fecal microbiota were characterized by partial sequencing of 16S rRNA genes, and by quantitative PCR targeting clostridial toxins. The transition to solid food resulted in a transient increase of Proteobacteria to 12% of total bacteria, and increased bacterial diversity by increasing the abundance of anaerobic fiber fermenting Firmicutes. Three weeks after weaning, Prevotella and Lactobacillus were among the dominant bacterial genera. Feed fermentation with L. reuteri affected the abundance of few bacterial taxa and particularly reduced the abundance of Enterobacteriaceae (P < 0.05) when compared to unfermented controls. Reutericyclin producing L. reuteri increased the abundance of Dialister spp. and Mitsuokella spp. (P < 0.05) but did not influence the abundance of clostridial toxins in the feces. In conclusion, data on the contribution of specific metabolic activities of L. reuteri to probiotic activity will facilitate the strain selection for probiotic applications in food and feed.

Heat‐killed Lactobacillus reuteri and cell‐free culture supernatant have similar effects to viable probiotics during interaction with Porphyromonas gingivalis

“…In addition, we have shown that L reuteri cell‐free supernatant was as effective in inhibiting P gingivalis as living bacteria, suggesting that microbial growth reduction was mainly due to the substances produced by the probiotic. Besides reuterin, L reuteri strains produce a series of other antimicrobial substances, including lactic acid, acetic acid, ethanol, and reutericyclin . The literature has also shown the importance of the acidic environment in the interactions between L reuteri and other microorganisms .…”

Probiotic roles ofLactobacillussp. in swine: insights from gut microbiota

“…; Yang et al . ), adhesion to the mucus layer (Lee and Puong ; Valeriano et al . ), antioxidative capacity (Wang et al .…”

“…; Yang et al . ). Recently, new omics techniques have provided more accurate and practical tools for screening and discovery of beneficial Lactobacillus strains from the GIT as probiotic candidates for the swine industry.…”

Impact of probiotics on necrotizing enterocolitis

“…61,62 In vitro studies have demonstrated strain specific anti-inflammatory effects via suppression of tumor necrosis factor (TNF) in activated human macrophages. 63 In a rat model of NEC, L reuteri strains DSM 17938 and ATCC PTA 4659 decreased the incidence and severity of NEC, decreased mRNA expression of IL-6, TNF-α, TLR4, and NF-κB and protein expression of TLR4, TNF-α and IL-1β and increased numbers of regulatory T cells in the ileum.…”