Effects of some poorly digestible carbohydrates on bile acid bacterial transformations in the rat

The effects of ingestion of poorly digestible carbohydrates on bacterial transformations of cholic acid and β-muricholic acid were studied in rats fed on increasing levels of lactose, lactulose, amylomaize or potato starches. Each level was given for 3 weeks and, at the end of each dietary treatment, bile acid faecal composition was analysed and a group of six rats was killed every 4 h during 24 h to determine the amounts of fermented carbohydrate and fermentation characteristics (caecal pH, volatile fatty acids (VFA) and lactic acid concentrations). Fermentation of carbohydrates decreased caecal pH and enhanced caecal VFA and lactic acid concentrations. Irrespective of the poorly digestible carbohydrate, the variation of bacterial transformation always occurred in the same way: the bacterial transformation of β-muricholic acid into hyodeoxycholic acid was the first to disappear, while ω-muricholic acid formation increased; second, cholic acid transformation decreased and finally all bile acid transformations were strongly affected. There was a significant correlation between bile acid transfer and the minimal caecal pH in vivo. This effect of pH was similar in vitro. To determine whether the levels of bacteria which transformed bile acids were modified, rats fed on the highest amounts of poorly digestible carbohydrates were introduced into isolators and carbohydrate feeding was stopped. Caecal pH recovered its initial value but bile acid transformations remained changed, suggesting that the intestinal microflora were modified by ingestion of fermentable carbohydrates.

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Net alkali requirement of foods of different acidogenicities in a continuous culture system

BSAP Occasional Publication ◽

10.1017/s0263967x00032456 ◽

1998 ◽

Vol 22 ◽

pp. 154-156

Author(s):

D. Wadhwa ◽

R. J. Dewhurst ◽

M. S. Dhanoal ◽

L. P. Borgida

Keyword(s):

Volatile Fatty Acids ◽

Animal Health ◽

Eating Rate ◽

Blood Ph ◽

Continuous Culture System ◽

Fermentable Carbohydrates ◽

And Performance ◽

Saliva Flow

Maintaining blood pH within a narrow range is the first priority of an animal compared with the other body functions (Erdman et al., 1982). Under normal forage feeding conditions, maintenance of rumen, blood and cellular pH within safe ranges poses no problem for the animal. However, the inclusion of high levels of readily fermentable carbohydrates is often necessary to meet the energy requirements of high producing ruminants. Unfortunately, these foods can result in low rumen pHs which can have adverse effects on animal health and performance. When saliva flow is inadequate to counteract excessive ruminal acidity, the use of buffers may be justified. The in vivo studies reviewed by Muller and Kilmer (1979) have shown that the responses to the addition of buffers to dairy cow rations has been variable and inconclusive.Part of the reason for this uncertainty is because buffer requirements cannot be accurately predicted from the chemical composition of foods, since measurements such as buffering capacity (BC) take no account of changes during fermentation such as the production of volatile fatty acids (VFA), ammonia and the disappearance of the fibre which confers BC. An in vitro approach was adopted for this work since it is difficult to conduct in vivo experiments in this area, owing to the health risks to cows as well as difficulties in distinguishing diet effects because of the strategies employed by cows to overcome excess acidity (e.g. eating rate, salivation, rumination).

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The Fermentation of Carbohydrates in the Rumen of the Sheep

Journal of Experimental Biology ◽

10.1242/jeb.22.1-2.51 ◽

1945 ◽

Vol 22 (1-2) ◽

pp. 51-62

Author(s):

S. R. ELSDEN

Keyword(s):

Fatty Acids ◽

Acetic Acid ◽

Lactic Acid ◽

Volatile Fatty Acids ◽

In Vitro Fermentation ◽

Dietary History ◽

History Of ◽

Rumen Microflora

1. Acetic, propionic and butyric acids are the main volatile fatty acids in the rumen of the sheep. Acetic acid accounts for 55-75% of the total. 2. Cellulose, glucose and lactic acid are rapidly fermented in vitro by rumen contents with the production of acetic, propionic and butyric acids. Pro-pionic acid is the major component in all cases: very little if any butyric acid is formed from cellulose. 3. The in vitro fermentation of glucose closely resembles the in vivo. 4. The in vitro fermentation of dried grass yields the same three acids, but with acetic acid predominating. 5. Members of the genus Propionibacterium have been isolated from the rumen, and evidence is presented to show that these organisms are responsible for the production of the propionic acid found in the rumen. 6. The dietary history of the animal is shown to influence the rate at which glucose is fermented in the rumen, and the composition of the rumen microflora.

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Influence of hepatic taurine concentration on bile acid conjugation with taurine.

AJP Endocrinology and Metabolism ◽

10.1152/ajpendo.1977.232.1.e75 ◽

1977 ◽

Vol 232 (1) ◽

pp. E75 ◽

Cited By ~ 4

Author(s):

W G Hardison ◽

J H Proffitt

Keyword(s):

Bile Acid ◽

Cholic Acid ◽

Sodium Cholate ◽

Total Bile Acid ◽

Perfused Liver ◽

Taurine Concentration ◽

Isolated Perfused Liver ◽

Liver Homogenates

In vitro, addition of taurine to liver homogenates increases the proportion of cholic acid conjugated with taurine. In the present study, the relation between hepatic taurine concentration and the proportion of infused sodium cholate conjugated with taurine was studied in the whole organ. The isolated perfused liver was studied to eliminate possible transfer of taurine to or from the large extrahepatic poosl present in vivo. During cholate infusion, the proportion of taurocholate excreted in bile decreased, and the proportion of glycocholate increased in a complementary fashion. Infusion of taurine with cholate prevented these changes. Hepatic taurine concentration, calculated from measured hepatic taurine concentrations before and at the end of cholate infusion, fell. Fall in proportion of total bile acid excreted as taurocholate was most rapid at low hepatic taurine concentrations between about 1.4 and 0.65 mumol/g liver. Hepatic taurine concentrations is a major determinant of the proportion of bile acid conjugated with taurine.

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Microbial activities of faeces from unweaned and adult pigs, in relation to selected fermentable carbohydrates

Animal Science ◽

10.1017/s135772980005829x ◽

2001 ◽

Vol 73 (2) ◽

pp. 313-322 ◽

Cited By ~ 85

Author(s):

E. Bauer ◽

B. A. Williams ◽

C. Voigt ◽

R. Mosenthin ◽

M. W. A. Verstegen

Keyword(s):

Volatile Fatty Acids ◽

Fish Meal ◽

Gas Production ◽

Maize Starch ◽

In Vitro Fermentation ◽

Studentized Range ◽

Fermentable Carbohydrates ◽

Range Test

AbstractA comparison of in vitro microbial activity was made between inocula from faeces of adult and unweaned pigs, using a range of carbohydrate-rich substrates. The substrates tested were classified into groups (fibre-rich, grains, gums, pectin, saccharides, storage carbohydrates, and miscellaneous). Proximate and fibre analyses were determined for all substrates tested. Fermentation kinetics were measured according to the cumulative gas production technique. End-point products such as gas, volatile fatty acids and ammonia were also determined. The faeces from the adult pigs (ATF) were collected from four castrated finisher pigs (Dutch Landrace×Great Yorkshire). These were offered a diet based on highly digestible maize starch and fish meal, so as to be as free as possible of fermentable carbohydrates. The unweaned piglet faeces were collected from 19 unweaned piglets (male and female) which were 27 to 30 days old. The parameters were tested for significance by an analysis of variance using the Tukey's studentized range test of multiple comparisons. There were significant differences in the fermentation patterns both due to source of substrate and inoculum. It would appear that the metabolic activity of the microflora does differ significantly between adult and weanling pigs, though this varied for the different carbohydrates tested. Suggestions are made as to how to select potential carbohydrate ingredients for an in vivo experiment, based on their in vitro fermentation characteristics.

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Faculty Opinions recommendation of TGR5 is essential for bile acid-dependent cholangiocyte proliferation in vivo and in vitro.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.725835970.793538884 ◽

2017 ◽

Author(s):

John YL Chiang

Keyword(s):

Bile Acid

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In Vitro and In Vivo Biosafety Analysis of Resorbable Polyglycolic Acid-Polylactic Acid Block Copolymer Composites for Spinal Fixation

Polymers ◽

10.3390/polym13010029 ◽

2020 ◽

Vol 13 (1) ◽

pp. 29

Author(s):

Seung Kyun Yoon ◽

Jin Ho Yang ◽

Hyun Tae Lim ◽

Young-Wook Chang ◽

Muhammad Ayyoob ◽

...

Keyword(s):

Lactic Acid ◽

Animal Experiments ◽

Polymeric Materials ◽

Polyglycolic Acid ◽

Poly Lactic Acid ◽

Skin Sensitization ◽

Spinal Fixation ◽

In Vivo Degradation

Herein, spinal fixation implants were constructed using degradable polymeric materials such as PGA–PLA block copolymers (poly(glycolic acid-b-lactic acid)). These materials were reinforced by blending with HA-g-PLA (hydroxyapatite-graft-poly lactic acid) and PGA fiber before being tested to confirm its biocompatibility via in vitro (MTT assay) and in vivo animal experiments (i.e., skin sensitization, intradermal intracutaneous reaction, and in vivo degradation tests). Every specimen exhibited suitable biocompatibility and biodegradability for use as resorbable spinal fixation materials.

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The impact of indole-3-lactic acid on immature intestinal innate immunity and development: a transcriptomic analysis

Scientific Reports ◽

10.1038/s41598-021-87353-1 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Wuyang Huang ◽

Ky Young Cho ◽

Di Meng ◽

W. Allan Walker

Keyword(s):

Lactic Acid ◽

Mechanistic Model ◽

Transcriptomic Analysis ◽

Dependent Manner ◽

Protective Effects ◽

Very Preterm Infants ◽

Anti Inflammatory ◽

The Impact

AbstractAn excessive intestinal inflammatory response may have a role in the pathogenesis of necrotizing enterocolitis (NEC) in very preterm infants. Indole-3-lactic acid (ILA) of breastmilk tryptophan was identified as the anti-inflammatory metabolite involved in probiotic conditioned media from Bifidobacteria longum subsp infantis. This study aimed to explore the molecular endocytic pathways involved in the protective ILA effect against inflammation. H4 cells, Caco-2 cells, C57BL/6 pup and adult mice were used to compare the anti-inflammatory mechanisms between immature and mature enterocytes in vitro and in vivo. The results show that ILA has pleiotropic protective effects on immature enterocytes including anti-inflammatory, anti-viral, and developmental regulatory potentials in a region-dependent and an age-dependent manner. Quantitative transcriptomic analysis revealed a new mechanistic model in which STAT1 pathways play an important role in IL-1β-induced inflammation and ILA has a regulatory effect on STAT1 pathways. These studies were validated by real-time RT-qPCR and STAT1 inhibitor experiments. Different protective reactions of ILA between immature and mature enterocytes indicated that ILA’s effects are developmentally regulated. These findings may be helpful in preventing NEC for premature infants.

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Bile acid solubility and precipitation in vitro and in vivo: the role of conjugation, pH, and Ca2+ ions.

The Journal of Lipid Research ◽

10.1016/s0022-2275(20)41426-9 ◽

1992 ◽

Vol 33 (5) ◽

pp. 617-626 ◽

Cited By ~ 2

Author(s):

AF Hofmann ◽

KJ Mysels

Keyword(s):

Bile Acid ◽

Acid Solubility

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Isolation of lactic acid bacteria from swine milk and characterization of potential probiotic strains with antagonistic effects against swine-associated gastrointestinal pathogens

Canadian Journal of Microbiology ◽

10.1139/cjm-2015-0811 ◽

2016 ◽

Vol 62 (6) ◽

pp. 514-524 ◽

Cited By ~ 8

Author(s):

Sandra Rayén Quilodrán-Vega ◽

Julio Villena ◽

José Valdebenito ◽

María José Salas ◽

Cristian Parra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Human Milk ◽

Salmonella Enterica ◽

Enterohemorrhagic Escherichia Coli ◽

Salmonella Infection ◽

Antagonistic Effects ◽

Gastrointestinal Pathogens

Probiotics are usually isolated from the gastrointestinal tract of humans and animals. The search of probiotics in human milk is a recent field of research, as the existence of the human milk microbiome was discovered only about a decade ago. To our knowledge, no reports regarding the potential probiotic effect of bacteria from swine milk have been published. In this work, we isolated several lactic acid bacteria from swine milk and evaluated them for them potential as probiotics. Among the isolated strains, Lactobacillus curvatus TUCO-5E showed antagonistic effects against swine-associated gastrointestinal pathogens. TUCO-5E was able to reduce the growth of enterotoxigenic and enterohemorrhagic Escherichia coli strains as well as pathogenic salmonella. In vitro exclusion and displacement assays in intestinal epithelial cells showed a remarkable antagonistic effect for L. curvatus TUCO-5E against Salmonella sp. strain TUCO-I7 and Salmonella enterica ATCC 13096. Moreover, by using a mouse model of Salmonella infection, we were able to demonstrate that preventative administration of L. curvatus TUCO-5E for 5 consecutive days was capable of decreasing the number of Salmonella enterica serovar Typhimurium in the liver and spleen of treated mice, compared with the controls, and prevented dissemination of the pathogen to the blood stream. Therefore, we have demonstrated here that swine milk is an interesting source of beneficial bacteria. In addition, the results of this work suggest that L. curvatus TUCO-5E is a good candidate to study in vivo the protective effect of probiotics against intestinal infection and damage induced by Salmonella infection in the porcine host.

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