scholarly journals PSXI-27 Chemical Composition and In Vitro Fermentation Characteristics of Legumes Using Canine Fecal Inoculum

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 320-321
Author(s):  
Zac Traughber ◽  
Fei He ◽  
Jolene Hoke ◽  
Gary Davenport ◽  
Maria R C de Godoy
Keyword(s):  
Fatty Acids ◽  
Crude Protein ◽  
Chemical Compositions ◽  
Navy Bean ◽  
Total Dietary Fiber ◽  
Carbohydrate Source ◽  
In Vitro Fermentation ◽  
Production Values ◽  
Chain Fatty Acids

Abstract Legumes are a popular grain-free alternative carbohydrate source in canine diets; however, information on fermentative characteristics of select legumes have not been established. Thus, the objectives of the present study were to quantify the chemical compositions and fermentative profile of select legumes using canine fecal inoculum. Five legume varieties, whole yellow peas (WYP), green lentils (GL), black bean grits, navy bean powder, and garbanzo beans, were analyzed and compared to a control, beet pulp (BP). Substrates were analyzed for gross energy (GE), dry and organic matter, crude protein (CP), acid hydrolyzed fat, and total dietary fiber fractions, beta-glucans, starch, free and hydrolyzed sugars, and fermentative characteristics: pH, short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), total gas, hydrogen, and methane. Substrates underwent a two-stage in vitro digestion and subsequent fermentation using canine fecal inoculum for 0, 3, 6, 9, and 12 h. Statistical significance was set at P ≤ 0.05. All test substrates contained approximately 8–9% moisture and 4.5 kcal/g GE. Crude protein concentrations of pulses ranged from 21–27%. Insoluble fiber values varied from 17–33%, with soluble fiber values ranging from 0–8%. Total starch content was greatest for GL (58%) and WYP (56%). Sucrose and stachyose were the most predominant free sugars and glucose was the most predominant hydrolyzed sugar among test substrates. Production of SCFA did not differ among substrates after 3 or 6 h of fermentation. BP and WYP had the greatest acetate (1,656 and 1,765 umol/g, respectively) and propionate production values (157.7 and 126.1 umol/g, respectively) after 9 h of in vitro fermentation. Pulses are good sources of dietary protein; however, they are also fiber-rich ingredients that appear to be slowly fermentable in vitro, which may have beneficial implications on the ratios of saccharolytic to proteolytic fermentation towards the distal colon in vivo.

scholarly journals Chemical composition and in vitro fermentation characteristics of legumes using canine fecal inoculum

2020 ◽  
Vol 4 (4) ◽  
Author(s):  
Zachary T Traughber ◽  
Fei He ◽  
Jolene M Hoke ◽  
Gary M Davenport ◽  
Maria R C de Godoy
Keyword(s):  
Fatty Acids ◽  
Starch Content ◽  
Chemical Compositions ◽  
Navy Bean ◽  
Total Dietary Fiber ◽  
Carbohydrate Source ◽  
Negative Change ◽  
Production Values ◽  
Chain Fatty Acids

Abstract Legumes are a popular grain-free alternative carbohydrate source in canine diets, however, information on their fermentative characteristics have not been established. Thus, the objectives of the present study were to 1) quantify the chemical compositions and 2) fermentative profile of select legumes using canine fecal inoculum. Five legume varieties, whole yellow peas (WYP), green lentils (GL), black bean grits (BBG), navy bean powder (NBP), and garbanzo beans, were analyzed and compared to a positive control, beet pulp (BP). Substrates were analyzed for gross energy (GE), dry and organic matter, crude protein (CP), acid hydrolyzed fat, and total dietary fiber (TDF) fractions, beta-glucans, starch-free, and hydrolyzed sugars, as well as fermentative characteristics: pH, short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), total gas, hydrogen, and methane. Substrates then underwent a two-stage in vitro digestion and subsequent fermentation using canine fecal inoculum for 0, 3, 6, 9, and 12 h. All test substrates contained approximately 8% to 9% moisture and 4.5 kcal/g GE. The highest CP content was observed in GL (27%). Analyzed TDF content of test substrates was greatest for WYP (32%) and GL (36%). Total starch content was greatest for GL (58%) and WYP (56%). Sucrose and stachyose were the most predominant free sugars and glucose was the most predominant hydrolyzed sugar among test substrates. After 3 and 6 h of fermentation, a net negative change in pH was observed among most substrates with a net negative change in all substrates after 9 and 12 h. Values for SCFA did not differ among substrates after 3 or 6 h of fermentation with BP and WYP among the greatest acetate (1,656 and 1,765 umol/g, respectively) and propionate production values (157.7 and 126.1, respectively) after 9 h. All substrates produced greater total gas volumes than WYP after 3 h, with no differences observed after any other time points. However, BP hydrogen production values were greater after 9 and 12 h (P < 0.0001; 726,042 and 394,675 ng/g, respectively) with greater methane production values after 12 h (P < 0.0001; 54,291 ng/g) than all test substrates. These data suggest that legumes offer a diverse macronutrient profile and appear to be a source of slowly fermentable fiber, which may have beneficial implications on the ratios of saccharolytic to proteolytic fermentation toward the distal colon.

scholarly journals An In Vitro Fermentation Study on the Effects of Gluten FriendlyTM Bread on Microbiota and Short Chain Fatty Acids of Fecal Samples from Healthy and Celiac Subjects

2017 ◽  
Vol 8 ◽  
Author(s):  
Adele Costabile ◽  
Triana Bergillos-Meca ◽  
Loretta Landriscina ◽  
Antonio Bevilacqua ◽  
Isidro Gonzalez-Salvador ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
In Vitro Fermentation ◽  
Fecal Samples ◽  
Chain Fatty Acids

scholarly journals Organic matter disappearance and production of short- and branched-chain fatty acids from selected fiber sources used in pet foods by a canine in vitro fermentation model1

2019 ◽  
Vol 97 (11) ◽  
pp. 4532-4539
Author(s):  
Renan A Donadelli ◽  
Evan C Titgemeyer ◽  
Charles G Aldrich
Keyword(s):  
Fatty Acids ◽  
Organic Matter ◽  
Dietary Fibers ◽  
In Vitro Fermentation ◽  
Sorghum Bran ◽  
Branched Chain Fatty Acids ◽  
Beet Pulp ◽  
Branched Chain ◽  
Chain Fatty Acids

Abstract Dietary fibers can influence a dog’s overall health, but high concentrations of soluble dietary fibers can cause soft stools. An in vitro model could be useful to predict the rate fibers are fermented once they reach the colon. Pet food companies are constantly searching for new ingredients to differentiate their products from competitors. Miscanthus grass (MG), pea fiber (PF), and sorghum bran (SB) are novel fiber sources that could be alternatives to standards like cellulose (CE) and beet pulp (BP). The objectives of the study were to determine the effects of fiber source on organic matter disappearance (OMD), estimated organic matter disappearance (EOMD), and fermentation end-product concentrations using an in vitro fermentation procedure and dog fecal inoculum. Total dietary fiber (TDF) residues from MG, CE, BP, PF, and SB were fermented in vitro with buffered dog feces. Fecal samples were collected and maintained in anaerobic conditions until the dilution and inoculation. Test tubes containing the fibrous substrates were incubated for 4, 8, and 12 h at 39 °C. Short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), OMD, and EOMD were determined for each fiber source and time point. Beet pulp had the highest OMD, EOMD, and SCFA production of all tested fiber sources (38.6% OMD, 26.2% EOMD, 2.72 mmol SCFA/g of substrate). Sorghum bran led to greater concentrations of BCFA (59.86 µmol/g of substrate) and intermediate OMD and EOMD compared to the other tested fibers. Cellulose and MG were poorly fermented with the lowest OMD, EOMD, SCFA, and BCFA compared to other fibers. In conclusion, MG could be used as an insoluble minimally fermentable replacement fiber for CE in dog foods.

scholarly journals Chemical composition and in vitro fermentation characteristics of ancient grains using canine fecal inoculum

2020 ◽  
Vol 98 (11) ◽  
Author(s):  
Zachary T Traughber ◽  
Fei He ◽  
Jolene M Hoke ◽  
Gary M Davenport ◽  
Maria R C de Godoy
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Resistant Starch ◽  
Starch Content ◽  
Negative Control ◽  
Pet Food ◽  
Production Values ◽  
Food Market ◽  
Chain Fatty Acids

Abstract Human interest in ancient grains replacing traditional carbohydrate sources has reached the pet food market; however, chemical composition of these grains and their digestive properties in the canine model, specifically the fermentative characteristics, have not been established. Five ancient grain varieties were analyzed: amaranth (AM), white proso millet (WPM), oat groats (OG), quinoa (QU), and red millet (RM). Cellulose (CEL) was used as a negative control, and beet pulp (BP) was used as a positive control. Substrates were analyzed for macronutrient composition as well as free and hydrolyzed sugar profiles in addition to their in vitro fermentative characteristics. Substrates were allocated into 2 sets to allow for quantification of pH, short-chain fatty acids, and branched-chain fatty acids, as well as gas volume and composition. Samples were digested for 6 and 18 h with pepsin and pancreatin, respectively, prior to inoculation with fecal bacteria for 0, 3, 6, 9, or 12 h. Detectable levels of cereal β-glucans were observed solely in OG (3.5%), with all other substrate containing <0.35% cereal β-glucans. All test substrates had fairly similar macronutrient and starch profiles with the exception of RM that contained the highest resistant starch content (2.4%), with all other test substrates containing <0.5% resistant starch. However, the analyzed pseudocereals, AM and QU, had the highest concentrations of free glucose while the minor cereal grains, WPM, OG, and RM, contained the highest concentrations of hydrolyzed glucose. All test substrates had propionate production values similar or greater than BP after 3, 6, 9, and 12 h of fermentation, and similar or greater butyrate production values than BP after 6, 9, and 12 h. All substrates had greater (P < 0.05) changes in pH than CEL after 6, 9, and 12 h, with AM, WPM, OG, and RM having greater (P < 0.05) changes in pH than BP after 9 and 12 h. These data suggest select ancient grains have similar fermentation characteristics as BP, a moderately fermentable fiber considered the gold standard in terms of fiber sources in the pet food market today, and that OG and AM may be more fermentable during longer fermentation periods.

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