Poultry Institute, Shandong Academy of Agricultural Sciences, Jinan, China.
State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China.
J Sci Food Agric. 2024 Jul;104(9):5296-5304. doi: 10.1002/jsfa.13355. Epub 2024 Feb 17.
Dietary fibers with varying physicochemical properties have different fermentation characteristics, which may differently impact host health. The present study aimed to determine the fermentation characteristics including gas production kinetics, short-chain fatty acids (SCFAs) production and microbial composition of different fibrous ingredients using in vitro fermentation by fecal microbiota.
Sugar beet pule (SBP), wheat bran (WB), dried corn distillers grains with solubles (DDGS), rice bran (RB) and alfalfa meal (AM) were selected to fermentation in vitro for 36 h. The results showed that SBP had the greatest gas production. SBP had the highest in vitro dry matter fermentability (IVDMF) and production of acetate, propionate and total SCFAs, followed by WB, which were all greater than DDGS, AM and RB. The alpha-diversity was higher in the DDGS, AM and RB groups than in the WB and SBP groups. Differences in microbial community composition were observed among groups. The relative abundance of Treponema was highest in WB group. RB group showed lower Prevotella abundance than other groups but had higher Succinivibrio abundance. Interestingly, the Lactobacillus reached the highest abundances in the DDGS group. Correlation analysis indicated that the relative abundance of Treponema and Prevotella was positively associated with the gas production, IVDMF and SCFAs, whereas norank_f_Muribaculaceae, Rikenellaceae_RC9_gut_group, Lysinibacillus and Succinivibrio were the opposite.
Collectively, WB and SBP were fermented rapidly by fecal microbiota compared to DDGS, AM and RB. Different fiber sources have different fiber compositions and fermentation properties that affect the microbial compositins and SCFAs production. © 2024 Society of Chemical Industry.
具有不同理化特性的膳食纤维具有不同的发酵特性，这可能会对宿主健康产生不同的影响。本研究旨在通过粪便微生物体外发酵来确定不同纤维成分的发酵特性，包括产气动力学、短链脂肪酸（SCFA）的产生和微生物组成。
选择糖甜菜粕（SBP）、麦麸（WB）、干燥玉米酒糟可溶物（DDGS）、米糠（RB）和苜蓿粉（AM）进行体外发酵 36 小时。结果表明，SBP 具有最大的产气量。SBP 的体外干物质发酵率（IVDMF）和乙酸、丙酸和总 SCFA 的产量最高，其次是 WB，均高于 DDGS、AM 和 RB。DDGS、AM 和 RB 组的 alpha 多样性高于 WB 和 SBP 组。各组之间观察到微生物群落组成的差异。WB 组中 Treponema 的相对丰度最高。与其他组相比，RB 组中 Prevotella 的丰度较低，但 Succinivibrio 的丰度较高。有趣的是，DDGS 组中 Lactobacillus 的丰度最高。相关性分析表明，Treponema 和 Prevotella 的相对丰度与产气、IVDMF 和 SCFA 呈正相关，而 norank_f_Muribaculaceae、Rikenellaceae_RC9_gut_group、Lysinibacillus 和 Succinivibrio 则相反。
与 DDGS、AM 和 RB 相比，WB 和 SBP 被粪便微生物快速发酵。不同的纤维来源具有不同的纤维组成和发酵特性，影响微生物组成和 SCFA 的产生。© 2024 化学工业协会。
