scholarly journals Alterations in microbiota and fermentation products in equine large intestine in response to dietary variation and intestinal disease

2011 ◽  
Vol 107 (7) ◽  
pp. 989-995 ◽  
Author(s):  
Kristian Daly ◽  
Christopher J. Proudman ◽  
Sylvia H. Duncan ◽  
Harry J. Flint ◽  
Jane Dyer ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Large Intestine ◽  
Colonic Obstruction ◽  
Intestinal Disease ◽  
Contributory Factor ◽  
Monocarboxylic Acids ◽  
Fermentation Products ◽  
Rna Hybridisation ◽  
Dietary Variation ◽  
Prevalent Form

We aimed to determine the effects of variations in dietary composition on equine gut microbiota and their fermentation products, and proposed that dietary modifications profoundly affect microbial ecosystems and their metabolites. Bacterial communities within the large intestine of three groups of horses were compared using oligonucleotide-RNA hybridisation methodology. Each group consisting of six horses was maintained on (1) a grass-only diet, (2) a concentrate diet (i.e. supplemented with hydrolysable carbohydrates) and (3) a concentrate diet but horses were affected by simple colonic obstruction and distension (SCOD), a prevalent form of dietary-induced intestinal disease. We show that in response to dietary change and intestinal disease, there is a progressive and significant increase in Lachnospiraceae, theBacteroidetesassemblage and the lactic acid-producing,Bacillus–Lactobacillus–Streptococcus(BLS) group. In contrast, there is a corresponding decrease in the proportion of obligate fibrolytic, acid-intolerant bacteria,Fibrobacterand Ruminococcaceae. Assessment of monocarboxylic acids indicated that there are significantly higher concentrations of lactic acid in the colonic contents of horses maintained on a concentrate diet and those suffering from SCOD, correlating with the observed increase in the population abundance of the BLS group. However, the population size of the Veillonellaceae (lactate utilisers) remained constant in each study group. The inability of this group to respond to increased lactic acid may be a contributory factor to the build-up of lactic acid observed in horses fed a concentrate diet and those suffering from SCOD.

scholarly journals Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 59
Author(s):  
Timothy J. Tse ◽  
Daniel J. Wiens ◽  
Jianheng Shen ◽  
Aaron D. Beattie ◽  
Martin J. T. Reaney
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Succinic Acid ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Cereal Crops ◽  
Fermentation Products ◽  
Barley Cultivars ◽  
Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.

scholarly journals FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 894
Author(s):  
Johannes Pitsch ◽  
Georg Sandner ◽  
Jakob Huemer ◽  
Maximilian Huemer ◽  
Stefan Huemer ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Low Temperature ◽  
Quantitative Assessment ◽  
Bakery Products ◽  
Fermentation Products ◽  
Fermentation Temperature ◽  
Digestive Disorders ◽  
Irritable Bowel

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.

scholarly journals Chiroptical activity of hydroxycarboxylic acids with implications for the origin of biological homochirality

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
Jana Bocková ◽  
Nykola C. Jones ◽  
Uwe J. Meierhenrich ◽  
Søren V. Hoffmann ◽  
Cornelia Meinert
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Organic Molecules ◽  
Building Blocks ◽  
Aliphatic Chain ◽  
Monocarboxylic Acids ◽  
Hydroxycarboxylic Acids ◽  
Polarised Light ◽  
Suitable Target ◽  
Anisotropy Spectra

AbstractCircularly polarised light (CPL) interacting with interstellar organic molecules might have imparted chiral bias and hence preluded prebiotic evolution of biomolecular homochirality. The l-enrichment of extra-terrestrial amino acids in meteorites, as opposed to no detectable excess in monocarboxylic acids and amines, has previously been attributed to their intrinsic interaction with stellar CPL revealed by substantial differences in their chiroptical signals. Recent analyses of meteoritic hydroxycarboxylic acids (HCAs) – potential co-building blocks of ancestral proto-peptides – indicated a chiral bias toward the l-enantiomer of lactic acid. Here we report on novel anisotropy spectra of several HCAs using a synchrotron radiation electronic circular dichroism spectrophotometer to support the re-evaluation of chiral biomarkers of extra-terrestrial origin in the context of absolute photochirogenesis. We found that irradiation by CPL which would yield l-excess in amino acids would also yield l-excess in aliphatic chain HCAs, including lactic acid and mandelic acid, in the examined conditions. Only tartaric acid would show “unnatural” d-enrichment, which makes it a suitable target compound for further assessing the relevance of the CPL scenario.

scholarly journals Comparison of the Fecal Microbiota of Horses with Intestinal Disease and Their Healthy Counterparts

2021 ◽  
Vol 8 (6) ◽  
pp. 113
Author(s):  
Taemook Park ◽  
Heetae Cheong ◽  
Jungho Yoon ◽  
Ahram Kim ◽  
Youngmin Yun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Disorders ◽  
Bacterial Population ◽  
Fecal Microbiota ◽  
Intestinal Disease ◽  
Fecal Samples ◽  
Gut Dysbiosis ◽  
Rrna Sequencing ◽  
Small Intestinal

(1) Background: The intestinal microbiota plays an essential role in maintaining the host’s health. Dysbiosis of the equine hindgut microbiota can alter the fermentation patterns and cause metabolic disorders. (2) Methods: This study compared the fecal microbiota composition of horses with intestinal disease and their healthy counterparts living in Korea using 16S rRNA sequencing from fecal samples. A total of 52 fecal samples were collected and divided into three groups: horses with large intestinal disease (n = 20), horses with small intestinal disease (n = 8), and healthy horses (n = 24). (3) Results: Horses with intestinal diseases had fewer species and a less diverse bacterial population than healthy horses. Lactic acid bacteria, Lachnospiraceae, and Lactobacillaceae were overgrown in horses with large intestinal colic. The Firmicutes to Bacteroidetes ratio (F/B), which is a relevant marker of gut dysbiosis, was 1.94, 2.37, and 1.74 for horses with large intestinal colic, small intestinal colic, and healthy horses, respectively. (4) Conclusions: The overgrowth of two lactic acid bacteria families, Lachnospiraceae and Lactobacillaceae, led to a decrease in hindgut pH that interfered with normal fermentation, which might cause large intestinal colic. The overgrowth of Streptococcus also led to a decrease in pH in the hindgut, which suppressed the proliferation of the methanogen and reduced methanogenesis in horses with small intestinal colic.

scholarly journals Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol

2000 ◽  
Vol 66 (9) ◽  
pp. 3664-3673 ◽  
Author(s):  
Nabil ben Omar ◽  
Fr�d�ric Ampe
Keyword(s):  
Lactic Acid ◽  
Microbial Community ◽  
Community Dynamics ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Culture Media ◽  
Polyphasic Approach ◽  
Close Relative ◽  
Fermented Foods ◽  
Fermentation Products ◽  
Rdna Genes

ABSTRACT The dynamics of the microbial community responsible for the traditional fermentation of maize in the production of Mexican pozol was investigated by using a polyphasic approach combining (i) microbial enumerations with culture media, (ii) denaturing gradient gel electrophoresis (DGGE) fingerprinting of total community DNA with bacterial and eukaryotic primers and sequencing of partial 16S ribosomal DNA (rDNA) genes, (iii) quantification of rRNAs from dominant microbial taxa by using phylogenetic oligonucleotide probes, and (iv) analysis of sugars and fermentation products. AStreptococcus species dominated the fermentation and accounted for between 25 and 75% of the total flora throughout the process. Results also showed that the initial epiphytic aerobic microflora was replaced in the first 2 days by heterofermentative lactic acid bacteria (LAB), including a close relative ofLactobacillus fermentum, producing lactic acid and ethanol; this heterolactic flora was then progressively replaced by homofermentative LAB (mainly close relatives of L. plantarum, L. casei, and L. delbrueckii) which continued acidification of the maize dough. At the same time, a very diverse community of yeasts and fungi developed, mainly at the periphery of the dough. The analysis of the DGGE patterns obtained with bacterial and eukaryotic primers targeting the 16S and 18S rDNA genes clearly demonstrated that there was a major shift in the community structure after 24 h and that high biodiversity—according to the Shannon-Weaver index—was maintained throughout the process. These results proved that a relatively high number of species, at least six to eight, are needed to perform this traditional lactic acid fermentation. The presence ofBifidobacterium, Enterococcus, and enterobacteria suggests a fecal origin of some important pozol microorganisms. Overall, the results obtained with different culture-dependent or -independent techniques clearly confirmed the importance of developing a polyphasic approach to study the ecology of fermented foods.

scholarly journals Protein fermentation in the gut; implications for intestinal dysfunction in humans, pigs, and poultry

2018 ◽  
Vol 315 (2) ◽  
pp. G159-G170 ◽  
Author(s):  
Myrthe S. Gilbert ◽  
Noortje Ijssennagger ◽  
Arie K. Kies ◽  
Saskia W. C. van Mil
Keyword(s):  
Fatty Acids ◽  
Dietary Protein ◽  
Protein Intake ◽  
Intestinal Disease ◽  
Gut Health ◽  
Bacterial Strains ◽  
Fermentation Products ◽  
Epithelial Damage ◽  
Production Animals ◽  
Chain Fatty Acids

The amount of dietary protein is associated with intestinal disease in different vertebrate species. In humans, this is exemplified by the association between high-protein intake and fermentation metabolite concentrations in patients with inflammatory bowel disease. In production animals, dietary protein intake is associated with postweaning diarrhea in piglets and with the occurrence of wet litter in poultry. The underlying mechanisms by which dietary protein contributes to intestinal problems remain largely unknown. Fermentation of undigested protein in the hindgut results in formation of fermentation products including short-chain fatty acids, branched-chain fatty acids, ammonia, phenolic and indolic compounds, biogenic amines, hydrogen sulfide, and nitric oxide. Here, we review the mechanisms by which these metabolites may cause intestinal disease. Studies addressing how different metabolites induce epithelial damage rely mainly on cell culture studies and occasionally on mice or rat models. Often, contrasting results were reported. The direct relevance of such studies for human, pig, and poultry gut health is therefore questionable and does not suffice for the development of interventions to improve gut health. We discuss a roadmap to improve our understanding of gut metabolites and microbial species associated with intestinal health in humans and production animals and to determine whether these metabolite/bacterial networks cause epithelial damage. The outcomes of these studies will dictate proof-of-principle studies to eliminate specific metabolites and or bacterial strains and will provide the basis for interventions aiming to improve gut health.

scholarly journals Duration of Prebiotic Intake Is a Key-Factor for Diet-Induced Modulation of Immunity and Fecal Fermentation Products in Dogs

2020 ◽  
Vol 8 (12) ◽  
pp. 1916
Author(s):  
Mariana P. Perini ◽  
Mariana F. Rentas ◽  
Raquel Pedreira ◽  
Andressa R. Amaral ◽  
Rafael V. A. Zafalon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Repeated Measures ◽  
Block Design ◽  
Control Diet ◽  
Immunoglobulin A ◽  
Gut Health ◽  
Fermentation Products ◽  
Statistical Analysis System ◽  
Key Factor ◽  
Analysis System

Prebiotics promote health benefits, however, there is no consensus on the minimal intake period required in order to obtain good results. This study evaluated the effect of the time of ingestion of prebiotics on fecal fermentation products and immunological features in dogs. Twenty-four adult dogs were randomly distributed in a block design with six groups and four treatments. Diet and intake period were variation factors. Diets were either a control diet without the addition of prebiotic (CO) or with the inclusion of 1% of a commercial product containing a minimum of 0.38% galactooligosaccharides (GOS), 0.5% (B1) or 1% (B2) of a prebiotic blend. Time variable was set at 30 and 60 days for evaluation of immunity and gut health. Results were analyzed in the Statistical Analysis System software (SAS), version 9.4, considering the repeated measures over time design, and means were compared by the Tukey test and p < 0.05 was significant. Propionic acid was the only variable that had an interaction effect, with reduction of this metabolite in treatment B2 in the period of 60 days. At T60, concentrations of immunoglobulin A, lactic acid, and pH in the feces increased (p < 0.05) in all treatments regardless of prebiotic inclusion or not. GOS increased fecal score and lactic acid concentrations. Therefore, a 60-day intake period of a prebiotic blend was not sufficient to modulate fecal and immune variables and higher concentrations of a single prebiotic would be more relevant for results.

The fermentation of polydextrose in the large intestine and its beneficial effects

2014 ◽  
Vol 5 (3) ◽  
pp. 305-313 ◽  
Author(s):  
H. Röytiö ◽  
A.C. Ouwehand
Keyword(s):  
Large Intestine ◽  
Complex Structure ◽  
Short Chain Fatty Acids ◽  
Short Review ◽  
Fermentation Products ◽  
Beneficial Effects ◽  
Glucose Polymer ◽  
Upper Gastrointestinal

Polydextrose is a randomly bonded glucose polymer with a highly branched and complex structure. It resists digestion in the upper gastrointestinal tract and is partially fermented in the large intestine by the colonic microbes. Due to its complex structure, a plethora of microbes is required for the catabolism of polydextrose and this process occurs slowly. This gradual fermentation of polydextrose gives rise to moderate amounts of fermentation products, such as short chain fatty acids and gas. The production of these metabolites continues in the distal part of the colon, which is usually considered to be depleted of saccharolytic fermentation substrates. The fermentation of polydextrose modifies the composition of the microbiota in the colon, and has been shown to impact appetite and satiety in humans and improve the gastrointestinal function. The purpose of this short review is to summarise the in vitro, in vivo and human studies investigating the fermentation properties of polydextrose in the large intestine.

scholarly journals Utilization of a novel feedstuff: effects of additives on the fermentation characteristics, chemical composition and in vitro digestibility of tetraploid black locust (Robinia pseudoacacia) silage

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Zhihao Dong ◽  
Junfeng Li ◽  
Lei Chen ◽  
Siran Wang ◽  
Tao Shao
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Dry Matter ◽  
Neutral Detergent Fiber ◽  
In Vitro Digestibility ◽  
Fermentation Products ◽  
Fermentation Quality ◽  
Tetraploid Black Locust

ABSTRACT: This study was conducted to evaluate the effects of additives on the fermentation characteristics, chemical composition and in vitro digestibility of tetraploid black locust (TBL). The TBL leaves silage was either untreated (control) or treated with 1 × 106 cfu/g FM Lactobacillus plantarum (L), 1% glucose (G), 3% molasses (M), a combination of 1% glucose and Lactobacillus plantarum (L+G), or a combination of 3% molasses and Lactobacillus plantarum (L+M). Fermentation quality, chemical composition and nutrient digestibility were then analyzed. Ethanol and acetic acid concentrations were the dominant fermentation products in all silages except L+M silage. The L, G and L+G treatments failed to influence the fermentation. The M treatment increased (P<0.05) the lactic acid concentration and lowered (P<0.05) the pH when compared with control silage. The best fermentation properties were observed in L+M silage, as indicated by the dominance of lactic acid over ethanol in fermentation products. The M and L+M silages exhibited higher (P<0.05) dry matter, and M silage showed higher residual water-soluble carbohydrates than the control. Ensiling increased (P<0.05) the in vitro dry matter, neutral detergent fiber and acid detergent fiber degradability of TBL. Among the silages, M silage had the highest levels of dry matter, neutral detergent fiber and acid detergent fiber degradability. The obtained results suggested that application of lactic acid bacteria together with 3% molasses could be an effective strategy to prevent the occurrence of ethanol fermentation and improve fermentation quality of TBL silage; addition of fermentable sugars to TBL improves nutrient availability to ruminants.

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