scholarly journals Supplementary feeding of cattle-yak in the cold season alters rumen microbes, volatile fatty acids, and expression of SGLT1 in the rumen epithelium

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11048
Author(s):  
Yuzhu Sha ◽  
Jiang Hu ◽  
Bingang Shi ◽  
Renqing Dingkao ◽  
Jiqing Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Community Structure ◽  
Microbial Community ◽  
Microbial Community Structure ◽  
Volatile Fatty Acids ◽  
Cold Season ◽  
Supplementary Feeding ◽  
Production Performance ◽  
Tibet Plateau ◽  
Qinghai Tibet Plateau

Cattle-yak, a hybrid offspring of yak (Bos grunniens) and cattle (Bos taurus), inhabit the Qinghai-Tibet Plateau at an altitude of more than 3,000 m and obtain nutrients predominantly through grazing on natural pastures. Severe shortages of pasture in the cold season leads to reductions in the weight and disease resistance of grazing cattle-yak, which then affects their production performance. This study aimed to investigate the effect of supplementary feeding during the cold season on the rumen microbial community of cattle-yak. Six cattle-yak (bulls) were randomly divided into two groups—“grazing + supplementary feeding” (G+S) (n = 3) and grazing (G) (n = 3)—and rumen microbial community structure (based on 16S rRNA sequencing), volatile fatty acids (VFAs), and ruminal epithelial sodium ion-dependent glucose transporter 1 (SGLT1) expression were assessed. There were significant differences in the flora of the two groups at various taxonomic classification levels. For example, Bacteroidetes, Rikenellaceae, and Rikenellaceae_RC9_gut_group were significantly higher in the G+S group than in the G group (P < 0.05), while Firmicutes and Christensenellaceae_R-7_group were significantly lower in the G+S group than in the G group (P < 0.05). Kyoto Encyclopedia of Genes and Genomes (KEGG) and Clusters of Orthologous Groups (COG) analyses revealed that functions related to carbohydrate metabolism and energy production were significantly enriched in the G+S group (P < 0.05). In addition, the concentration of total VFAs, along with concentrations of acetate, propionate, and butyrate, were significantly higher in the G+S group than in the G group (P < 0.05). Furthermore, SGLT1 expression in ruminal epithelial tissue was significantly lower in the G+S group (P < 0.01). Supplementary feeding of cattle-yak after grazing in the cold season altered the microbial community structure and VFA contents in the rumen of the animals, and decreased ruminal epithelial SGLT1 expression. This indicated that supplementary feeding after grazing aids rumen function, improves adaptability of cattle-yak to the harsh environment of the Qinghai-Tibet Plateau, and enhances ability of the animals to overwinter.

scholarly journals Response of soil microbial communities to alpine meadow degradation severity levels in the Qinghai-Tibet Plateau

2018 ◽  
Author(s):  
wenjuan zhang ◽  
xian xue ◽  
fei peng ◽  
quangang you ◽  
jing pan ◽  
...  
Keyword(s):  
Community Structure ◽  
Microbial Community ◽  
Microbial Community Structure ◽  
Alpine Meadow ◽  
Tibet Plateau ◽  
Soil Microbial Community Structure ◽  
Soil Microbial ◽  
Qinghai Tibet Plateau ◽  
Alpine Meadow Degradation ◽  
Meadow Degradation

Soil microbial community structure is an effective indicator to reflect changes in soil quality. Little is known about the effect of alpine meadow degradation on the soil bacterial and fungal community. In this study, we used the Illumina MiSeq sequencing method to analyze the microbial community structure of alpine meadow soil in five different degradation levels (i.e., non-degraded (ND), slightly degraded (LD), moderately degraded (MD), severely degraded (SD), and very severely degraded (VD)) in the Qinghai-Tibet Plateau. Proteobacteria, Actinobacteria, and Acidobacteria were the mainly bacterial phyla in meadow soil across all five degradation levels investigated. Basidiomycota was the mainly fungal phylum in ND; however, we found a shift from Basidiomycota to Ascomycota with an increase (severity) in degradation level. The overall proportion of Cortinariaceae exhibited high fungal variability, and reads were highest in ND (62.80%). Heatmaps of bacterial genera and fungal families showed a two-cluster sample division on a genus/family level: (1) an ND and LD group and (2) an SD, VD, and MD group. Redundancy analysis (RDA) showed that 79.7%and 71.3% of the variance in bacterial and fungal composition, respectively, could be explained by soil nutrient conditions (soil organic carbon, total nitrogen, and moisture) and plant properties (below-ground biomass). Our results indicate that meadow degradation affects both plant and soil properties and consequently drives changes in soil microbial community structure.

scholarly journals Performance and Microbial Community Structure of Anaerobic Membrane Bioreactor for Lipids-Rich Kitchen Waste Slurry Treatment: Mesophilic and Thermophilic Processes

Processes ◽  
2019 ◽  
Vol 7 (12) ◽  
pp. 879 ◽  
Author(s):  
Xiaolan Xiao ◽  
Wansheng Shi ◽  
Wenquan Ruan
Keyword(s):  
Fatty Acids ◽  
Community Structure ◽  
Microbial Community ◽  
Removal Efficiency ◽  
Microbial Community Structure ◽  
Membrane Bioreactor ◽  
Cod Removal ◽  
Kitchen Waste ◽  
Anaerobic Membrane Bioreactor ◽  
Increasing Temperature

The performance and microbial community structure for treating lipids-rich kitchen waste slurry in mesophilic Anaerobic Membrane Bioreactor (m-AnMBR) and thermophilic AnMBR (t-AnMBR) were compared in this study. Higher Organic Loading Rate (OLR) of 12 kg-COD/(m3·d), better Chemical Oxygen Demand (COD) removal efficiency over 98%, stronger stability with Volatile Fatty Acids (VFAs)/alkalinity below 0.04, higher flux with 18 L/(m2·h) and lower Long Chain Fatty Acids (LCFAs) concentration of 550 mg/L were obtained in the m-AnMBR. Directly increasing temperature from 39 to 55 °C resulted in a collapse of the t-AnMBR. Acclimation via gradually increasing temperature made the t-AnMBR run successfully with lower OLR and COD removal efficiency of 7.5 kg-COD/(m3·d) and 96%. An obvious discrepancy of microbial community structure was presented between the m-AnMBR and t-AnMBR via the 16S rRNA gene sequence analysis. The Methanomethylovorans and Methanoculleus were dominant in the t-AnMBR instead of Methanobacterium and Methanothrix in the m-AnMBR.

scholarly journals pH-Mediated Microbial and Metabolic Interactions in Fecal Enrichment Cultures

mSphere ◽  
2017 ◽  
Vol 2 (3) ◽  
Author(s):  
Zehra Esra Ilhan ◽  
Andrew K. Marcus ◽  
Dae-Wook Kang ◽  
Bruce E. Rittmann ◽  
Rosa Krajmalnik-Brown
Keyword(s):  
Fatty Acids ◽  
Community Structure ◽  
Microbial Community ◽  
Microbial Community Structure ◽  
Short Chain Fatty Acids ◽  
Human Gut ◽  
Fermentation Products ◽  
Metabolic Products ◽  
Metabolic Interactions

ABSTRACT The human gut is a dynamic environment in which microorganisms consistently interact with the host via their metabolic products. Some of the most important microbial metabolic products are fermentation products such as short-chain fatty acids. Production of these fermentation products and the prevalence of fermenting microbiota depend on pH, alkalinity, and available dietary sugars, but details about their metabolic interactions are unknown. Here, we show that, for in vitro conditions, pH was the strongest driver of microbial community structure and function and microbial and metabolic interactions among pH-sensitive fermentative species. The balance between bicarbonate alkalinity and formation of fatty acids by fermentation determined the pH, which controlled microbial community structure. Our results underscore the influence of pH balance on microbial function in diverse microbial ecosystems such as the human gut. pH and fermentable substrates impose selective pressures on gut microbial communities and their metabolisms. We evaluated the relative contributions of pH, alkalinity, and substrate on microbial community structure, metabolism, and functional interactions using triplicate batch cultures started from fecal slurry and incubated with an initial pH of 6.0, 6.5, or 6.9 and 10 mM glucose, fructose, or cellobiose as the carbon substrate. We analyzed 16S rRNA gene sequences and fermentation products. Microbial diversity was driven by both pH and substrate type. Due to insufficient alkalinity, a drop in pH from 6.0 to ~4.5 clustered pH 6.0 cultures together and distant from pH 6.5 and 6.9 cultures, which experienced only small pH drops. Cellobiose yielded more acidity than alkalinity due to the amount of fermentable carbon, which moved cellobiose pH 6.5 cultures away from other pH 6.5 cultures. The impact of pH on microbial community structure was reflected by fermentative metabolism. Lactate accumulation occurred in pH 6.0 cultures, whereas propionate and acetate accumulations were observed in pH 6.5 and 6.9 cultures and independently from the type of substrate provided. Finally, pH had an impact on the interactions between lactate-producing and -consuming communities. Lactate-producing Streptococcus dominated pH 6.0 cultures, and acetate- and propionate-producing Veillonella, Bacteroides, and Escherichia dominated the cultures started at pH 6.5 and 6.9. Acid inhibition on lactate-consuming species led to lactate accumulation. Our results provide insights into pH-derived changes in fermenting microbiota and metabolisms in the human gut. IMPORTANCE The human gut is a dynamic environment in which microorganisms consistently interact with the host via their metabolic products. Some of the most important microbial metabolic products are fermentation products such as short-chain fatty acids. Production of these fermentation products and the prevalence of fermenting microbiota depend on pH, alkalinity, and available dietary sugars, but details about their metabolic interactions are unknown. Here, we show that, for in vitro conditions, pH was the strongest driver of microbial community structure and function and microbial and metabolic interactions among pH-sensitive fermentative species. The balance between bicarbonate alkalinity and formation of fatty acids by fermentation determined the pH, which controlled microbial community structure. Our results underscore the influence of pH balance on microbial function in diverse microbial ecosystems such as the human gut.

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