In vitro ileal and caecal fermentation of fibre substrates in the growing pig given a human-type diet

2020 ◽  
pp. 1-9
Author(s):  
Carlos A. Montoya ◽  
Paul Blatchford ◽  
Paul J. Moughan
Keyword(s):  
Organic Acid ◽  
Resistant Starch ◽  
Acid Production ◽  
Growing Pigs ◽  
Acetic Acid Production ◽  
Organic Acid Production ◽  
Human Type ◽  
Growing Pig ◽  
Caecal Fermentation

Abstract This study characterised the in vitro ileal fermentability of different substrates in the growing pig, adopted as an animal model for the adult human, and compared in vitro ileal and caecal fermentation in the pig. Substrates (arabinogalactan (AG), cellulose, fructo-oligosaccharide (FOS), inulin, mucin, citrus pectin and resistant starch) were fermented in vitro (ileal 2 h and caecal 24 h) with an ileal or caecal inoculum prepared from ileal or caecal digesta collected from growing pigs (n 5) fed a human-type diet for 15 d. The organic matter (OM) fermentability and production of organic acids were determined. In general, there was considerable in vitro ileal fermentation of fibre, and the substrates differed (P < 0·001) for both in vitro ileal and caecal OM fermentability and for organic acid production. Pectin had the greatest in vitro ileal OM fermentability (26 %) followed by AG, FOS and resistant starch (15 % on average), and cellulose, inulin and mucin (3 % on average). The fermentation of FOS, inulin and mucin was greater for in vitro caecal fermentation compared with the ileal counterpart (P ≤ 0·05). In general, the organic acid production was higher for in vitro caecal fermentation (P ≤ 0·05). For instance, the in vitro ileal acetic acid production represented 4–46 % of in vitro caecal production. Energy from fibre fermentation of 0·6–11 kJ/g substrate fermented could be expected in the ileum of the pig. In conclusion, substrates are fermented in both the ileum and caecum. The degree of fermentation varies among substrates, especially for in vitro ileal fermentation.

scholarly journals In vitro Organic Acid Production and In Vivo Food Pathogen Suppression by Probiotic S. thermophilus and L. bulgaricus

2019 ◽  
Vol 10 ◽  
Author(s):  
Smith Etareri Evivie ◽  
Amro Abdelazez ◽  
Bailiang Li ◽  
Xin Bian ◽  
Wan Li ◽  
...  
Keyword(s):  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production ◽  
Food Pathogen ◽  
Pathogen Suppression

Metabolism of Wheat Dextrin, Partially Hydrolysed Guar Gum and Inulin by Bifidobacterium lactis or Lactobacillus acidophilus in an In Vitro Gut Model Fermentation System

2021 ◽  
Vol 16 (1) ◽  
pp. 22-30
Author(s):  
S. Pyle ◽  
R.A. Rastall ◽  
G.R. Gibson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Guar Gum ◽  
Bifidobacterium Lactis ◽  
Organic Acid Production ◽  
Bacterial Metabolites

Combining the fibres wheat dextrin (WD), partially hydrolysed guar gum (PHGG) and inulin with probiotics Lactobacillus acidophilus NCFM (NCFM) or Bifidobacterium lactis HN019 (HN019) may enhance bacterial metabolites leading to a healthier gut community. The aim of this study was to determine whether WD, PHGG and inulin or NCFM and HN019 alone generate a more favourable gut bacterial community than when combined. A secondary aim was to assess organic acid production following prebiotics, probiotics and synbiotic fermentation. An in vitro gut model batch culture fermentation was run for 72h. Samples were collected for bacterial enumeration (fluorescent in situ hybridisation combined with flow cytometry) and organic acid production (gas chromatography). Inulin and HN019 combination significantly increased bifidobacteria compared to inulin alone. Additionally, a significant increase in lactic acid bacteria, Bacteroides and Clostridium coccoides-Eubacterium rectale was found in the inulin containing probiotic vessels. The WD and PHGG vessels combined with the probiotic did not show any alteration in bacterial metabolism compared to the dietary fibres alone. In conclusion, synbiotic inulin combined with either HN019 or NCFM may help to enhance bacterial metabolites and cross-feeding to lead to a prolonged elevation in Bifidobacterium spp., and lactic acid bacteria.

Organic acid exudation by Laccaria bicolor and Pisolithus tinctorius exposed to aluminum in vitro

2001 ◽  
Vol 31 (4) ◽  
pp. 703-710 ◽  
Author(s):  
Jonathan R Cumming ◽  
Troy D Swiger ◽  
Betsy S Kurnik ◽  
Daniel G Panaccione
Keyword(s):  
Organic Acid ◽  
Ectomycorrhizal Fungi ◽  
Acid Production ◽  
Culture Media ◽  
Pisolithus Tinctorius ◽  
Laccaria Bicolor ◽  
Al Tolerance ◽  
Organic Acid Production ◽  
Organic Acid Exudation

Ectomycorrhizal fungi exhibit varying degrees of aluminum (Al) tolerance and often confer Al tolerance to their host trees. The mechanisms of Al tolerance operating in ectomycorrhizae have yet to be elucidated. We exposed cultures of Laccaria bicolor (Maire) P.D. Orton and Pisolithus tinctorius Coker & Couch to Al in vitro and assessed organic acid production and the accumulation of Al and other nutrients in mycelia. Both L. bicolor and P. tinctorius were tolerant of Al in culture media at concentrations up to 500 µM. Aluminum did not significantly alter patterns of organic acid exudation in L. bicolor. Exposure to Al changed organic acid exudation profiles of P. tinctorius, altering patterns of tartrate, glycolate, and formate production and inducing oxalate production. Although growth was unaffected by Al in media, the concentrations of Ca, Mg, and Fe in mycelia were significantly reduced by exposure to Al in both species. The concentration of Al in mycelia increased with media Al concentration, with P. tinctorius accumulating four times more Al than L. bicolor. These results suggest that organic acid production may not be involved in Al tolerance in these ectomycorrhizal fungi, since patterns of exudation were not affected by Al in L. bicolor and the production of oxalate by P. tinctorius was ineffective at ameliorating Al-induced changes in ion accumulation by mycelia of this species.

Sites of Organic Acid Production and Patterns of Digesta Movement in the Gastrointestinal Tract of Dogs

1979 ◽  
Vol 109 (9) ◽  
pp. 1592-1600 ◽  
Author(s):  
Charles A. Banta ◽  
Edgar T. Clemens ◽  
Mary M. Krinsky ◽  
Ben E. Sheffy
Keyword(s):  
Gastrointestinal Tract ◽  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production

Microbial Applications in Organic Acid Production

2021 ◽  
pp. 104-124
Author(s):  
Jyoti Singh Jadaun ◽  
Amit K. Rai ◽  
Sudhir P. Singh
Keyword(s):  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

2012 ◽  
Vol 3 (1) ◽  
pp. 23-32 ◽  
Author(s):  
A. Do Carmo ◽  
M. De Oliveira ◽  
D. Da Silva ◽  
S. Castro ◽  
A. Borges ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Food Preservation ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Organic Acid Production ◽  
Probiotic Lactobacillus ◽  
Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

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