Effect of dietary fiber fermentation on short-chain fatty acid production and microbial composition in vitro

Yu Bai, Jin biao Zhao, Shi yu Tao, Xing jian Zhou, Yu Pi, Walter J.J. Gerrits, Lee J. Johnston, Shi yi Zhang, Hong jian Yang, Ling Liu, Shuai Zhang, Jun jun Wang

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1 Scopus citations

Abstract

BACKGROUND: The efficient utilization of fiber-rich co-products is important for optimizing feed resource utilization and animal health. This study was conducted to evaluate the fermentation characteristics of fiber-rich co-products, which had equal quantities of total dietary fiber (TDF), at different time points using batch in vitro methods. It considered their gas production, short-chain fatty acid (SCFA) production, and microbial composition. RESULTS: The fermentation of wheat bran (WB) and oat bran (OB) showed higher and faster (P < 0.05) gas and SCFA production than corn bran (CB), sugar beet pulp (SBP), and soybean hulls (SH). The α-diversity was higher in the CB, SBP, and SH groups than in the WB and OB groups (P < 0.05). At the phylum level, OB and WB fermentation showed lower (P < 0.05) relative abundance of Actinobacteria than the CB, SBP, and SH groups. At the genus level, OB and WB fermentation increased the Enterococcus population in comparison with the CB, SBP, and SH groups, whereas CB and SBP fermentation improved the relative abundance of the Christensenellaceae R-7 group more than the WB, OB, and SH groups (P < 0.05). CONCLUSION: Overall, WB and OB were rapidly fermented by fecal microbiota, in contrast with SBP, SH, and CB. Fermentation of different fiber-rich co-products with an equal TDF content gives different responses in terms of microbial composition and SCFA production due to variations in their physicochemical properties and molecular structure.

Original languageEnglish (US)
Pages (from-to)4282-4291
Number of pages10
JournalJournal of the Science of Food and Agriculture
Volume100
Issue number11
DOIs
StatePublished - Aug 30 2020

Keywords

  • fiber-rich co-products
  • gas production
  • in vitro fermentation
  • microbial community
  • short chain fatty acid

PubMed: MeSH publication types

  • Journal Article

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