The Vitro Fermentation of Six Functional Oligosaccharides by Clostridium butyricum TK2 and Clostridium butyricum CB8

Abstract

In vitro fermentation of six functional oligosaccharides including fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS), isomaltooligosaccharides (IMOS), raffinose andstachyose was performed by using Clostridium butyricum TK2 and Clostridium butyricum CB8. Among the six oligosaccharides, IMOS revealed the strongest fermentability for both strains, which was supported by the highest viable cells (10.1 ± 1.05 and 9.8 ± 0.41 log (CFU / mL)) and the highest levels of SCFA or butyrate (11.77 ± 0.37 and 14.47 ± 1.05 mM) from fermentation with this functional oligosaccharide. The fermentability of GOS to two strains was better than raffinose or stachyose. The last groups were FOS and XOS. However, every oligosaccharide showed no significant difference in promoting the growth of both of C. butyricum (p > 0.05), and exerted some differences in the production of SCFA between two strains. This study provides a rational basis for establishing synbiotics with C. butyricum to improve the gut health.

Molecular actions of different functional oligosaccharides on intestinal integrity, immune function and microbial community in weanling pigs

“…The amount of butyrate produced by IM was 1.71 and 2.61 times higher than that of GO and XO, respectively. 54 In the study, MO treatment resulted in greater concentrations of acetate and butyrate in the ileum, which corresponded with our finding that MO improves the intestinal immune function. Furthermore, the addition of MO in the diet resulted in higher abundances of Firmicutes, Proteobacteria, and Streptococcus in the ileum and Proteobacteria and Firmicutes in the colon, but lowered the amount of Bacteroidota in the colon compared with the CON group.…”

Comparison of Different Soluble Dietary Fibers during the In Vitro Fermentation Process

“…Short-Chain Fatty Acid (SCFA) Analysis. The method for SCFA extraction was adapted from Wang et al 20 and modified. Briefly, 2 mL of the above supernatant was obtained and acidified with 0.4 mL of 50% (v/v) H 2 SO 4 and then extracted with 2 mL of absolute ether.…”

Regulatory Effects of the Probiotic <i>Clostridium butyricum</i> on Gut Microbes, Intestinal Health, and Growth Performance of Chickens

“…An in vitro fermentation study compared the fermentability of six oligosaccharides using C. butyricum TK2 and C. butyricum CB8 strains. The results showed that isomalto-oligosaccharides had the strongest fermentability in both strains; however, SCFA production differed between the two strains ( Wang et al , 2014 ). Furthermore, the dietary probiotic C. butyricum could be found within the mucus layer, which was suggested to contribute to its action within the gut ( Xu et al , 2021a ; Mun et al , 2022 ).…”