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Objective: Lactic acid (LA) treatment of cereals is known to improve ruminant performance. However, changes in cereal nutrient levels and variations in rumen fermentation remain unclear. Methods: This study was designed to compare the effects of 5% LA treatment on the trophic and morphological characteristics of barley and to discover the differences in rumen fer mentation characteristics and metabolomes between LA-treated and untreated barley. Results: Compared with those of untreated barley (BA), the dry matter (DM), crude protein (CP), ash and water-soluble carbohydrate contents of barley plants treated with 5% LA for 48 h (BALA) decreased, but the resistant starch (RS) and non-fiber carbohydrate contents increased. Moreover, the amount of proteinaceous matrix in BA decreased in response to LA treatment. During in vitro fermentation, BALA had a greater pH but lower dry matter disappearance and ammonia, methane, and short-chain fatty acid levels than BA. The differential metabolites between BA and BALA were clustered into metabolic pathways such as purine metabolism, lysine degradation, and linoleic acid metabolism. Observable differences in ultrastructure between BALA and BA were noted during fermentation. Conclusion: Lactic treatment altered barley nutrient content, including DM, CP, RS, ash, water-soluble carbohydrates and non-fiber carbohydrates, and affected barley ultrastructure. These variations led to significant and incubation time-dependent changes in the in vitro fermentation characteristics and metabolome. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate effects of biochar levels in diets on in vitro methane emission and rumen fermentation. Biochar, produced from rice husk, pyrolysis at 700 °C, was supplemented in diets at 0, 1, 3, 5, and 7% (dry matter (DM) basis). Total gas, methane production, dry matter (DM) and organic matter (OM) digestibility, pH, and NH3-N concentration were measured at 4, 24, and 48 h after incubation. Results showed that total gas and methane emission of diets with biochar was lower than that of the diet without biochar. Methane production decreased linearly (P < 0.01) with increasing biochar levels. DM and OM digestibility, as well as NH3-N concentration of diets with 1 or 3% biochar, was similar to the diet without biochar. When the dietary biochar level was increased up to 5 or 7% in diets, OM and DM digestibility and NH3-N concentration decreased significantly compared to the diet without biochar (P < 0.01). Our findings implicated that supplementing 3% biochar (DM basis) to the diet is recommended to reduce methane production. [ABSTRACT FROM AUTHOR]

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This study investigated the impact of a transglycosylated product (ACOD) catalyzed by Leuconostoc mesenteroides MKSR dextransucrase using sucrose as a glucosyl donor and both maltose and Artemisia capillaris as acceptors on gut microbiota through fecal fermentation. ACOD promoted the growth of probiotics such as Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus GG, and Leuconostoc mesenteroides MKSR, while inhibiting the growth of pathogenic bacteria such as Escherichia coli, E. coli O157:H7, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, Shigella flexneri, Streptococcus mutans, Pseudomonas aeruginosa, and Bacillus cereus during independent cultivation. Fecal fermentation for 24 h revealed that ACOD significantly increased the production of short-chain fatty acids (SCFAs) compared to the blank and fructoooligosaccharide (FOS) groups. Specifically, ACOD led to a 4.5-fold increase in acetic acid production compared to FOSs and a 3.3-fold increase in propionic acid production. Both the ACOD and FOS groups exhibited higher levels of butyric acid than the blank. Notably, ACOD significantly modulated the composition of the gut microbiota by increasing the relative abundances of Lactobacillus and decreasing Escherichia/Shigella and Salmonella. In contrast, FOSs remarkably promoted the growth of Salmonella. These findings suggest that ACOD is a potential candidate for prebiotics that improve the intestinal environment by being actively used by beneficial bacteria. [ABSTRACT FROM AUTHOR]

Introduction: Walnut green husk (WGH) is a waste byproduct from walnut industry. However, it is not well-known about its bioactive effect on human gut health. Methods: This study conducted in vitro digestion and fermentation experiments to study the bioactive effect of WGH. Results: Microbial fermentation was the primary mechanism to efficiently release phenolics and flavonoids, resulting in more excellent antioxidant capacities (DPPH, ABTS, and FRAP assays), which reached a highest value with 14.82 ± 0.01 mg VcE/g DW, 3.47 ± 0.01 mmol TE/g DW, and 0.96 ± 0.07 mmol FeSO4·7H2O/g DW, respectively. The surface microstructure of WGH became loose and fragmented after microbial fermentation. The analytical results of gut microbiota demonstrated that WGH could significantly increase the relative abundance of Proteobacteria in phylum level and Phascolarctobacterium in genus level while certain pro-inflammatory bacteria (such as Clostridium_sensu_stricto_1, Dorea, Alistipes, and Bilophila) was inhibited. Additionally, 1,373 differential metabolites were identified and enriched in 283 KEGG pathways. Of which some metabolites were significantly upregulated including ferulic acid, chlorogenic acid, umbelliferone, scopolin, muricholic acid, and so forth. Discussion: These results indicated that WGH could have antioxidant and antiinflammatory activities in the human gut, which could improve the economical value of WGH in the food industry. [ABSTRACT FROM AUTHOR]

Substantial functional metabolic diversity exists within species of cultivated grain crops that directly or indirectly provide more than half of all calories consumed by humans around the globe. While such diversity is the molecular currency used for improving agronomic traits, diversity is poorly characterized for its effects on human nutrition and utilization by gut microbes. Moreover, we know little about agronomic traits' potential tradeoffs and pleiotropic effects on human nutritional traits. Here, we applied a quantitative genetics approach using a meta-analysis and parallel genome-wide association studies of Sorghum bicolor traits describing changes in the composition and function of human gut microbe communities, and any of 200 sorghum seed and agronomic traits across a diverse sorghum population to identify associated genetic variants. A total of 15 multiple-effect loci (MEL) were initially found where different alleles in the sorghum genome produced changes in seed that affected the abundance of multiple bacterial taxa across 2 human microbiomes in automated in vitro fermentations. Next, parallel genome-wide studies conducted for seed, biochemical, and agronomic traits in the same population identified significant associations within the boundaries of 13/15 MEL for microbiome traits. In several instances, the colocalization of variation affecting gut microbiome and agronomic traits provided hypotheses for causal mechanisms through which variation could affect both agronomic traits and human gut microbes. This work demonstrates that genetic factors affecting agronomic traits in sorghum seed can also drive significant effects on human gut microbes, particularly bacterial taxa considered beneficial. Understanding these pleiotropic relationships will inform future strategies for crop improvement toward yield, sustainability, and human health. [ABSTRACT FROM AUTHOR]

BACKGROUND: Grape peels, the main by‐products of wine processing, are rich in bioactive ingredients of phenolics, including proanthocyanidins, flavonoids and anthocyanins. Phenolics have the function of regulating intestinal microbiota and promoting intestinal health. From the perspective of the dietary nutrition of grape peel phenolics (GPP), the present study aimed to investigate the influence of GPP on the composition and metabolism of human gut microbiota during in vitro fermentation. RESULTS: The results indicated that GPP could decrease pH and promote the production of short‐chain fatty acids. ACE and Chao1 indices in GPP group were lower than that of the Blank group. GPP enhanced the levels of Lachnospiraceae UCG‐004, Bacteroidetes and Roseburia, but reduced the Firmicutes/Bacteroidetes ratio. Kyoto Encyclopedia of Proteins and Genome enrichment pathways related to phenolic acid metabolism mainly included flavonoid, anthocyanin, flavone and flavonol biosynthesis. Gut microbiota could accelerate the release and breakdown of phenolic compounds, resulting in a decrease in the content of hesperetin‐7‐O‐glucoside, delphinidin‐3‐O‐glucoside and cyanidin‐3‐rutinoside etc. In vitro antibacterial test found that GPP increased the diameters of the inhibition zones of Escherichia coli and Staphylococcus aureus in a dose‐dependent manner. CONCLUSION: The results of the present study revealed that GPP might be a potential prebiotic‐like to prevent diseases by improving gut health. The findings could provide a theoretical basis for the potential to exploit GPP as dietary nutrition to maintain intestinal function. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Gut microbiota (GMB) in humans plays a crucial role in health and diseases. Diet can regulate the composition and function of GMB which are associated with different human diseases. Dietary fibers can induce different health benefits through stimulation of beneficial GMB. β-glucans (BGs) as dietary fibers have gained much interest due to their various functional properties. They can have therapeutic roles on gut health based on modulation of GMB, intestinal fermentation, production of different metabolites, and so on. There is an increasing interest in food industries in commercial application of BG as a bioactive substance into food formulations. The aim of this review is considering the metabolizing of BGs by GMB, effects of BGs on the variation of GMB population, influence of BGs on the gut infections, prebiotic effects of BGs in the gut, in vivo and in vitro fermentation of BGs and effects of processing on BG fermentability. [ABSTRACT FROM AUTHOR]

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BACKGROUND: The demand for animal products is increasing in developing countries due to population growth. However, livestock production contributes significantly to global warming, accounting for 25%. Probiotics can help improve livestock efficiency by enhancing gut microbes and fat metabolism. They can modify rumen populations, enhance fermentation, reduce methane emissions and improve feed digestion. In this study, the goal was to determine the most effective method of reducing methane emissions in the rumen of sheep in vitro by adding different concentrations of Saccharomyces cerevisiae and Bacillus subtilis. RESULTS: Adding 8 × 106 CFU g−1S. cerevisiae during fermentation reduced pH levels after 48 h. This also increased the concentrations of NH3‐N, microbial protein and total gas production. At the same time, it decreased methane emissions. Furthermore, adding 20 × 106 CFU g−1B. subtilis to the mixture increased total gas production (TGP) and methane production, with the highest production observed after 48 h. However, it did not affect pH levels after 48 h. CONCLUSION: It can be concluded that S. cerevisiae had significantly increased microbial protein and NH3‐N concentrations after fermentation without altering pH. Additionally, the addition of S. cerevisiae enhanced TGP and reduced methane emissions. It is worth noting that TGP increased because B. subtilis was added at a concentration of 20 × 106 CFU g−1, with no significant differences between concentrations. Therefore, we recommend adding S. cerevisiae and B. subtilis to the diet at doses of 8 and 20 × 106 CFU g−1, as it resulted in higher TGP and reduced methane emissions. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of rumen-protected fat (RPF) on in vitro fermentation profiles and biohydrogenation of fatty acids. The treatment diets were basal diet (70:30 concentrate to rice straw) with no RPF (CON), basal diet plus prilled fat (PF), basal diet plus prilled fat with lecithin (PFL) and basal diet plus calcium soap of palm fatty acids (CaS). In vitro gas production, fermentation kinetics, in vitro dry matter digestibility (IVDMD), in vitro organic matter digestibility (IVOMD), metabolizable energy (ME), rumen fermentation and fatty acid profile were determined. The results show that RPF did not affect cumulative gas production and gas production kinetics. PFL significantly (p < 0.05) improved IVDMD and IVOMD, although the addition of RPF did not affect ME. The volatile fatty acid (VFA), pH, ammonia nitrogen, methane, and molar proportion of VFA were not significantly influenced by the RPF; methane was numerically reduced because of PFL treatment. The concentration of monounsaturated and polyunsaturated fatty acids increased (p < 0.05) whereas that of saturated fatty acids decreased in the control diet. The biohydrogenation of C18:2n-6 and C18 unsaturated fatty acids was enhanced (p < 0.05) by PFL. These findings suggest that PFL enhances gas production, decreases methane and increases the biohydrogenation of C18:2n6 without disrupting rumen fermentation.

In order to explore the effects of in vitro fermentation of quinoa water insoluble dietary fiber and exogenous addition of lactic acid bacteria on the gut microbiota and short-chain fatty acids (SCFAs), fecal filtrate (FF) from healthy subjects either alone or in combination with Lactobacillus plantarum was used to ferment quinoa water insoluble dietary fiber in vitro. The production of SCFAs was determined by gas chromatography (GC), and the changes in microbial community structure and abundance in the fermentation broth were analyzed by 16S rDNA sequencing. The results showed that the addition of quinoa insoluble dietary fiber and L. plantarum could change the structure and abundance of the gut microbiota. At the phylum level, the addition of quinoa insoluble dietary fiber and L. plantarum increased the abundance of Bacteroidota after 12 h of fermentation. At the genus level, quinoa insoluble dietary fiber increased the abundance of beneficial bacteria (Prevotella). Compared with the in vitro fermentation of quinoa water insoluble dietary fiber with FF, the exogenous addition of L. plantarum significantly increased the production of SCFAs. In summary, the in vitro fermentation of quinoa water insoluble dietary fiber by L. plantarum could significantly change the abundance and diversity of the intestinal microbiota, and promote the production of SCFAs, which is beneficial to intestinal health.

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The experiment aimed to evaluate the impact of different ratios of fermented rice straw and peanut straw on the in vitro rumen fermentation of Hu sheep by the gas production method. The straw and peanut straw were combined in the following proportions for the fermentation test: 100∶0 (Group T0), 80∶20 (Group T20), 60∶40 (Group T40), 40∶60 (Group T60), 20∶80 (Group T80), and 0∶100 (Group T100). Five Hu sheep in good health with similar body weights were selected as rumen fluid donors. The experiment determined the in vitro fermentation parameters, including the degradation rate of conventional nutrients, gas production parameters, in vitro fermentation parameters, 72-hour degradation rate of conventional nutrients, single combination effect, and multiple combination effect. The results showed that Group T80 had the highest gas production at 72 hours, which was significantly higher than all other groups except for Group T100 (P<0.05). As the proportion of peanut straw increased, the concentration of NH3-N, total volatile fatty acids, propionic acid, valeric acid, isovaleric acid, and isobutyric acid in the culture fluid of all groups showed an increasing and then decreasing trend. The multiple combination effect (MFAEI) of Group T80 was superior to other combinations. The study indicates that different ratios of fermented straw and peanut straw combinations can produce positive synergistic effects. Among them, the combination of fermented straw to peanut straw at a ratio of 20∶80 exhibits a better synergistic effect, which can improve the utilization rate of roughage by the Hu sheep. [ABSTRACT FROM AUTHOR]

The experiment used the in vitro gas production method to study the feeding value of mixed silage with defective pears and Atriplex canescens, selecting 5 healthy Karakul sheep with similar body conditions as the rumen fluid donors. A single-factor random design was adopted, with a total of five treatment groups, each with five replicates. The proportions of Atriplex canescens to defective pears were added as 10:0 (control, CON group), 8:2 (20 LW group), 7:3 (30 LW group), 6:4 (40 LW group), and 5:5 (50 LW group), and then mixed with 1×106 CFU/g of lactic acid bacteria for silage. After ensiling for 90 days, the nutritional components, fermentation quality, gas production parameters, and ruminal degradability of the main nutrients were measured. The results showed that compared to the control group, the neutral detergent fiber (NDF) and acid detergent fiber (ADF) content in the silage of all mixed experimental groups were significantly reduced (P<0.05), while the content of water-soluble compounds (WSC) was significantly increased (P<0.05). Compared to the control group, the contentrations of lactic acid (LA), acetic acid (AA) and the concentration of ammonia nitrogen (NH3-N) in the silage of the mixed experimental groups were significantly increased (P<0.05), while the concentrations of propionic acid (PA) and butyric acid (BA) and the pH value were significantly decreased (P<0.05). The gas production rate of the 40 LW group and 50 LW group were significantly higher than the other three groups (P<0.05). Compared to the control group, the ruminal degradability of dry matter (DM), NDF, and ADF in all mixed experimental groups was significantly increased (P<0.05). The study indicates that the mixed silage of defective pears and Atriplex canescens can promote rumen fermentation in vitro, and the proportions of Atriplex canescens to defective pears is 7:3 and 6:4. [ABSTRACT FROM AUTHOR]

The study aimed to explore the dose-effect relationship between different levels of compound probiotics and ruminal fermentation parameters in yak calves, and to determine the appropriate supplementation level. Four healthy three-month-old yak calves were selected, and ruminal fluid was collected through an oral sampling device. An artificial rumen device was used for in vitro fermentation with calf milk replacer powder as the fermentation substrate. Compound probiotics (a mixture of Lactobacillus, Bacillus, and yeast probiotics ≥9.98×1011 CFU) were added at levels of 0 (control group), 0.025% (0.025% group), 0.050% (0.050% group), 0.100% (0.100% group), 0.200% (0.200% group), and 0.400% (0.400% group), respectively. Six sampling time points were set at 3, 6, 9, 12, 24, and 48 hours of fermentation to measure fermentation parameters: pH value, gas production (GP), ammonia nitrogen (NH3-N), microbial crude protein (MCP), acetic acid (AA), propionic acid (PA), butyric acid (BA), and total volatile fatty acids (TVFA). A comprehensive index, the Microbial Fermentation Activity Evaluation Index (MFAEI) was calculated based on the fermentation parameters. The results showed a trend of reducing ruminal fermentation pH value with the addition of compound probiotics. The GP of the 0.100% and 0.200% groups from 3 to 24 hours of fermentation was significantly higher than that of the control group (P<0.05), and the NH3-N concentration was significantly lower than that of the control group (P<0.05). The MCP concentration from 3 to 12 hours of fermentation was significantly higher than that of the control group (P<0.05). The TVFA concentration from 6 to 48 hours of fermentation was significantly higher than that of the control group (P<0.05). The MFAEI values calculated from the fermentation parameters ranked from high to low were: 0.100% group > 0.200% group > 0.400% group > 0.050% group > 0.025% group. The study indicates that the addition of compound probiotics can effectively reduce NH3-N concentration, enhance fermentation GP and MCP, and TVFA concentrations, promoting the establishment of microbial fermentation function in the rumen of yak calves. The optimal effect is observed at a supplementation level of 0.100%. [ABSTRACT FROM AUTHOR]

The experiment aimed to evaluate the effects of varying levels of Laurus nobilis leaves [0% (control), 0.5%, 1%, 1.5%, and 2%] on the in vitro ruminal fermentation of a ruminant diet consisting of a 50% concentrate mixture, 40% berseem hay (Trifolium alexandrinum), and 10% rice straw (Oryza sativa). The in vitro incubation lasted 48 h, during which gas production (GP), methane (CH4), carbon dioxide (CO2), total and individual short-chain fatty acids (SCFA), and nutrient degradability were measured. The experiment utilized a randomized block design and consisted of two incubation runs. Gas chromatography analysis revealed that 1,8-cineole (81%) was the primary volatile compound in the L. nobilis leaves. The 0.5% inclusion level exhibited the highest (linear, p = 0.006) asymptotic GP and lowest lag of GP (linear, p = 0.002), while the 2% inclusion level had the highest lag of GP. The 2% inclusion level significantly lowered CH4 (linear, p = 0.003) compared to the control, and all levels of the leaves linearly decreased in the proportional CH4 production (p = 0.001), with the lowest value at the 0.5% inclusion level. The highest asymptotic CO2 production was observed with the 0.5% inclusion level (linear, p = 0.002), while the 0.5%, 1%, and 1.5% inclusion levels significantly increased (quadratic, p = 0.006) the proportion of CO2 compared to the control. The 0.5% inclusion level showed the highest (p < 0.001) degradable DM and fiber fractions compared to the control, whereas the 2% level decreased them. The 0.5% inclusion level resulted in the highest (p < 0.01) production of total SCFA, acetate, and propionate. Additionally, the 0.5% inclusion level demonstrated the highest (p < 0.05) metabolizable energy and microbial crude protein, while the 2% level reduced these measures compared to the control. It is concluded that L. nobilis leaves can be included at 0.5% of the ruminant diet (e.g., sheep) to improve ruminal fermentation and reduce CH4 production. [ABSTRACT FROM AUTHOR]

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Simple Summary: Enteric greenhouse gas (GHG) emission remains a challenge in modern livestock production as it relates environmental perspectives to animal production. In view of this, constant attempts are made to use ingredients that reduce enteric GHG emission and improve energy efficiency. This study aimed to investigate the effect of lupin seeds as a functional feed additive on in vitro ruminal fermentation, and methane (CH4) and carbon dioxide (CO2) emissions. Lupin seed lowered the proportion of CH4 in the total biogas production. Also, lupin seed increased fiber digestibility, total short-chain fatty acids, acetic acid, propionic acid, and microbial protein. Lupin seed at 2.0% supplementation increased gas production, enhanced nutrient degradability, and reduced the proportion of methane in every volume of biogas produced. The results suggest that lupin seed can be an ecofriendly ingredient that can be added to ruminant diet. The inevitable enteric gas emission from ruminants is considered a modern-day problem from an environmental perspective. Addressing this problem requires nutritional approaches such as the use of phytogenic additives in ruminant diets. In this regard, lupin seed (LS) can be a useful additive due to its phytochemical constituents. Therefore, this study investigated the effects of lupin (Lupinus angustifolius) seed supplementation as a functional and sustainable feed additive in sheep diet (50:50 concentrate-to-forage ratio) on in vitro gas production (GP; mL/g DM), methane (CH4; mL/g DM) and carbon dioxide (CO2; mL/g DM) emissions, fermentation parameters, and nutrient degradability (g/kg DM incubated). Gas production and CH4 were measured per gram of incubated dry matter (DM), degradable DM (dDM), degradable neutral detergent fiber (dNDF), and degradable acid detergent fiber (dADF). Lupin seeds were included at 0 (control), 0.5, 1.0, 1.5, and 2% of the diet. The seeds contained 3.27% essential oils (DM basis), with eucalyptol as the main phytochemical. The highest GP per gram of DM and dDM was observed (p < 0.01) with 2.0% LS supplementation level. While 1.0% LS had the highest GP per gram of dNDF, 0.5% lupin diet had the highest GP per gram of dADF. Asymptotic GP and CH4 emissions linearly and quadratically increased (p < 0.01) with increasing LS level, while lag time decreased. Despite increased CH4 production, the proportion of CH4 in total biogas was lower (p = 0.008) for LS treatments than the control, with the 0.5% LS showing the lowest CH4 proportion. Production of CO2 increased with lupin seed treatments, with 0.5% LS producing the highest proportion (p = 0.027). Degradability of DM, NDF, and ADF was greater (p < 0.01) for the high LS supplementation level, while 0.5% supplementation level decreased ADF degradability. Total short-chain fatty acids, acetic acid, and propionic acid increased (p < 0.05) with LS supplementation level, leading to a reduced acetate:propionate ratio. Rumen pH decreased (p = 0.036) with LS supplementation, while ammonia-N decreased (p = 0.045) and estimated metabolizable energy increased (p < 0.001) linearly. Calculated microbial protein synthesis (p = 0.005) and gas yield (p = 0.047) increased with LS supplementation level. LS supplementation at 2.0% of diet (DM basis) increased GP and CH4 emission (mL/g DM) and enhanced nutrient degradability, suggesting its potential use as a functional feed additive for ruminants when supplemented at a 2.0% level into diet. [ABSTRACT FROM AUTHOR]

This study explored how germination influences the starch digestion and intestinal fermentation characteristics of brown rice noodle. The study began with in vitro starch digestion tests to assess how germination affects starch digestibility in brown rice noodles, revealing an increase in rapidly digestible starch content and a decrease in resistant starch content. Subsequently, an in vitro human fecal fermentation model was used to simulate the human intestinal environment, showing that germination altered pH levels and the production of short-chain fatty acids, particularly by increasing propionate while decreasing acetate and butyrate. Additionally, the study noted a decrease in gut microbiota diversity following fermentation, accompanied by an increase in Megamonas growth and a decrease in Bacteroides and Bifidobacterium. In conclusion, these findings suggest that germination could enhance the nutritional value and intestinal probiotic properties of brown rice noodles. This research contributes valuable insights into the role of germination in improving the nutritional properties of rice-based products and provides a foundation for further exploration into the development of health-promoting rice noodles. [ABSTRACT FROM AUTHOR]

BACKGROUND: 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. RESULTS: 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. CONCLUSION: 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. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to evaluate the survivability of Lactiplantibacillus plantarum PMO08 in the human gastrointestinal tract and its adaptability in the colon using in vitro models. After exposure to gastric and small intestinal conditions, the majority (92.70 ± 1.14%) of PMO08 was found to be damaged, as determined by confocal microscopy and flow cytometry. During in vitro colonic fermentation, PMO08 not only increased abundance up to 0.47 ± 0.04% compared with the control sample (0.00 ± 0.00%) at 24 h but also facilitated the growth of beneficial or commensal bacteria, thereby increasing the α-diversity indices. Additionally, PMO08 significantly elevated the levels of short-chain fatty acids (SCFAs) and various organic acids. Our results demonstrate that PMO08 possesses moderate viability under gastrointestinal conditions but exhibits superior probiotic activity in the colon. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the effects of live Saccharomyces cerevisiae yeast (LY) supplementation on high-starch diets for dairy cows. Using a 2 × 2 factorial design, four treatment groups were examined: adequate starch without LY (AS-control), AS with LY (AS-LY), high starch without LY (HS-control), and HS with LY (HS-LY). LY was added at 2.9 × 106 CFU/200 mg DM or without yeast. In vitro gas and methane (CH4) production, organic matter (OM) digestibility, rumen fermentation, and metabolizable energy (ME) were analyzed. The Hohenheim Gas Test apparatus was used, and total gas volumes were measured at various incubation hours. Results showed no significant effects of LY or dietary starch ratio on gas kinetics, total gas, or CH4 production. Similarly, OM digestibility, fermentation kinetics, and ME were unaffected. In conclusion, LY supplementation did not alter in vitro gas, CH4 production, OM digestibility, rumen fermentation, or ME. Further research could investigate the underlying mechanisms, such as rumen microbial population influences. [ABSTRACT FROM AUTHOR]

The purpose of this experiment was to study the optimum ratio of exogenous complex enzymes and explore their effects on the fermentation characteristics of calf diet in vitro. The optimum proportion of five enzymes (phytase, amylase, cellulase, pectinase, and protease) was determined by orthogonal design to simulate the rumen fermentation model. The exogenous complex enzymes were added to the diet of calves, and were cultured in vitro for 2, 4, 6, 8, 10, 12, 24, and 48 hours. The gas production (GP), dry matter degradation rate (DMD), and fermentation parameters of the control group and the experimental group were measured at each time point. The results showed that the optimum dosage of five enzymes was phytase 150 U/g, amylase 150 U/g, cellulase 600 U/g, pectinase 1 200 U/g, and protease 600 U/g, and the optimum ratio was 150∶150∶900∶600∶600. Compared with the control group, the contents of DMD, GP, ammonia nitrogen (NH3-N), microbial protein (MCP), total volatile fatty acid (TVFA), acetic acid, propionic acid, and the ratio of ethylene to propylene (A/P) in the fermentation broth of the experimental group were extremely increased (P<0.01). The study indicates that the addition of exogenous complex enzymes in diet can effectively increase the fermentation of GP and DMD in vitro and improve the rumen fermentation characteristics in vitro. [ABSTRACT FROM AUTHOR]

This experiment aims to investigate the effects of dietary supplementation with yeast complex on the dietary degradation characteristics and rumen fermentation in early lactating dairy cows using in vitro methods. Single-factor experimental design was used to divide into 3 groups, with 3 replicates for each fermentation time point（6, 12, 24, 30, 48 hours）per group. The control group was provided with basal diet. The experiment group 1 was added 1% yeast complex to the basal diet, fermented for 12 hours. The experiment group 2 was added 1% yeast complex. The results showed that the degradation rate of acid detergent fiber (ADF), neutral detergent fiber (NDF) and crude protein (CP) at each time point of 12 to 48 hours, the 12 hours dry matter (DM) degradation rate and the concentration of ammonia nitrogen (NH3-N) at various time points of 12 to 30 hours were increased significantly (P<0.05) in the two experimental groups, while the 6 and 48 hours acetate:propionate ratio was decreased significantly (P<0.05). The concentration of acetate, propionate, valerate, caproic, isobutyrate, and isovalerate at 24 hours, as well as the 30 and 48 hours DM degradation rate were increased significantly (P< 0.05) in experimental group 2. In general, the in vitro study indicates that dietary supplementation with 1% yeast complex can improve the dietary degradation rate of DM, NDF, ADF, and CP in early lactating dairy cows, and the concentration of NH3-N and volatile fatty acids (VFA) in the fermentative broth. In addition, dietary supplementation with 1% yeast complex after fermentation for 12 hours has a better effect. [ABSTRACT FROM AUTHOR]

Simple Summary: This study investigated the effect of dried and ground Salvia officinalis (SO) shrub leaves on ruminal fermentation characteristics, primarily focusing on nutrient degradability, in vitro gas, and ruminal CH4 production. Previous studies on SO mostly focused on plant extracts or sage essential oil with different inclusions. This study used dried and ground leaves of SO in an in vitro experiment to evaluate the dose response when the ruminants' diets were supplemented with incremental amounts of SO. We found that a 1% inclusion of SO significantly improved gas production kinetics, nutrient degradability, and the ruminal fermentation profile while reducing CH4 production significantly. This study contributes to developing our understanding of phytogenic feed additives and their potential use in ruminants' diet as sustainable method to reduce the environmental impact of livestock farming. The objective of this study was to evaluate the effects of the inclusion of dried Salvia officinalis (SO) shrub leaves on nutrient degradability, ruminal in vitro fermentation, gas production (GP), methane (CH4), and carbon dioxide (CO2) productions. Dried and ground SO shrub leaves were included at 0% (control), 0.5%, 1%, 1.5%, and 2% DM of a diet consisting of (per kg DM) 500 g concentrate feed mixture, 400 g berseem hay, and 100 g rice straw. The diet was incubated for 48 h. The asymptotic GP and the rate of GP changed linearly and quadratically (p < 0.01), with the highest GP observed at 1% inclusion of SO and then decreasing thereafter with greater inclusion (i.e., 1.5% and 2%), while CH4 production and its rate decreased linearly (p < 0.01) with all levels of SO inclusion. A linear increase in CO2 production and its rate was also found with an increasing level of SO inclusion in the diet (p < 0.05). Furthermore, the degradability of DM, NDF, and the concentration of total short-chain fatty acids and acetate changed linearly and quadratically, with the greatest being found at 1% SO inclusion and then steadily declining after (p < 0.01) with the 1.5% and 2% inclusion levels. Meanwhile, the propionate, NH3-N, and microbial crude protein levels showed similar trends, with the plateau found at 1% inclusion of SO, where there was no change in butyrate concentration. Moreover, the pH, metabolizable energy, and partitioning factor (PF24) also changed linearly and quadratically (p < 0.05), where the pH and PF24 were considerably reduced and ME increased with a 1% inclusion of SO (p < 0.05). In summary, SO at 1% inclusion in the diet showed the potential to improve gas production kinetics, nutrient degradability, and the ruminal fermentation profile, with a more significant reduction in ruminal CH4 production suggesting that SO at 1% could be included in the ruminant diet to reduce their carbon footprint and increase the production performance. [ABSTRACT FROM AUTHOR]

The present study evaluated the inclusion of fumaric acid and essential oil blends (EOBs) containing anise, cedarwood, clove, cumin, eucalyptus, garlic, ginger, lavender, lemongrass, nutmeg, oregano, and peppermint at different proportions on in vitro dry matter (DM) disappearance (DMD), fiber fraction disappearance, the efficiency of microbial production, and the total volatile fatty acids (VFAs). Ten treatments without (control treatment) or with different EOB/fumaric combinations were used in the study with eight replicates. The EOB inclusion level was 200 μL/g of feed (total mixed ration, (TMR)) while fumaric acid was administered at 3% of the TMR (DM basis). The highest DMD, in vitro true degradable DM, partitioning factor (PF24), and in vitro apparent degradable DM were recorded for the fumaric only treatment and the control. Neutral detergent fiber disappearance was reduced with the inclusion of EOB/fumaric combinations. The production of microbial mass and undegraded DM were higher (p < 0.001) for all EOBs and EOB and fumaric treatments. The inclusion of EOB and fumaric combinations reduced (p < 0.001) the total gas production, methane, and ammonia, with a higher PF24 value noted for EOB3 treatment. The inclusion of individual EOB1 containing garlic, lemongrass, cumin, lavender, and nutmeg in a ratio of 4:2:2:1:1 or combined with fumaric acid yielded the highest propionate concentration across all treatments. We concluded that EOBs decreased methane production and nutrient degradability with better results with the individual EOB1 or EOB1/fumaric combination, which showed a potential enhancement in energy production. [ABSTRACT FROM AUTHOR]

Synbiotics are combinations of probiotics and prebiotics. It has been shown to be beneficial to aquatic animals. In this study, Lactobacillus rhamnosus was cultured with different prebiotics as the sole carbon source, including inulin, acanthopanax senticosus polysaccharide (ASPS), chitosan oligosaccharide (COS), saposhnikovia divaricata polysaccharide (SDP), polysaccharide of atractylodes macrocephala koidz (PAMK), astragalus polysaccharides (APS), Yu-Ping-Feng polysaccharide (YPFP), xylooligosaccharides (XOS) and mannose (MAN). Screening and gradient experiments revealed that the suitable prebiotics and concentrations were: 2 % MAN, 3 % APS, 3 % YPFP, 4 % PAMK, 3 % SDP. L. rhamnosus (108 CFU/mL) and suitable prebiotics were inoculated into the media supplemented with the intestinal chyme of Macrobrachium rosenbergii. Based on the preliminary screening experiment with the gradients. The in vitro fermentation experiment comprised seven groups: a control group (CT); L. rhamnosus group (LGG); L. rhamnosus + 2 % MAN group (LGG+MAN); L. rhamnosus + 3 % APS group (LGG+APS); L. rhamnosus + 3 % YPFP group (LGG+YPFP); L. rhamnosus + 4 % PAMK group (LGG+PAMK); L. rhamnosus + 3 % SDP group (LGG+SDP). The in vitro fermentation results revealed that the amylase activity was significantly increased in LGG+PAMK, LGG+SDP and LGG+APS groups than in the CT group (P

The present study aimed to evaluate the effect of dry turmeric rhizomes on in vitro biogas production and diet fermentability. Turmeric rhizomes were included at gradually increased levels: 0, 0.5, 1, 1.5 and 2% of a diet containing per kg dr matter (DM): 500 g concentrate feed mixture, 400 g berseem hay and 100 g rice straw, and incubated for 48 h. Gas chromatography-mass spectrometry analysis showed that ar-turmerone, α-turmerone and β-turmerone were the major bioactive compounds in the rhizomes. Turmeric rhizomes increased (p

IntroductionDifferent steaming durations dramatically alter the structure of Polygonatum cyrtonema polysaccharides (PCPs). This study aimed to compare characteristics of digestion, absorption, and fermentation by gut microbiota across four representative PCPs from different steaming durations (0, 4, 8, and 12 h), each with unique molecular weights and monosaccharide profiles.MethodsChemical composition of the four PCPs was analyzed. Digestibility was evaluated using an in vitro saliva-gastrointestinal digestion model. Absorption characteristics were assessed with a Caco-2 monolayer model, and impacts on gut microbiota composition and short chain fatty acid (SCFA) levels were analyzed using in vitro fermentation with human gut microbiota.ResultsLonger steaming durations altered the chemical profiles of PCPs, reducing carbohydrate content (84.87–49.58%) and increasing levels of uronic acid (13.99–19.61%), protein (1.07–5.43%), and polyphenols (0.05–2.75%). Four PCPs were unaffected by saliva digestion but showed enhanced gastrointestinal digestibility, with reducing sugar content rising from 4.06% (P0) to 38.5% (P12). The four PCPs showed varying absorption characteristics, with P0 having the highest permeability coefficient value of 9.59 × 10−8 cm/s. However, all PCPs exhibited poor permeability, favoring gut microbiota fermentation. The four PCPs altered gut microbiota composition and elevated SCFA production, but levels declined progressively with longer steaming durations. All PCPs significantly increased the abundance of Bacteroidota, Firmicutes, and Actinobacteriota, making them the dominant bacterial phyla. Additionally, all PCPs significantly increased the abundance of Bifidobacterium, Prevotella, and Faecalibacterium compared to the control group, which, along with Bacteroides, became the dominant microbiota. Increasing the steaming duration led to a reduction in Prevotella levels, with PCPs from raw rhizomes showing the highest relative abundance at 24.90%. PCPs from moderately steamed rhizomes (4 h) led to a significant rise in Faecalibacterium (7.73%) among four PCPs. P8 and P12, derived from extensively steamed rhizomes (≥8 h), exhibited similar gut microbiota compositions, with significantly higher relative abundances of Bacteroides (20.23–20.30%) and Bifidobacterium (21.05–21.51%) compared to P0 and P4.DiscussionThis research highlights the importance of adjusting steaming durations to maximize the probiotic potential of P. cyrtonema polysaccharides, enhancing their effectiveness in modulating gut microbiota and SCFA levels.

Objective: To evaluate the effects of mechanical processing on the physicochemical properties of oat β-glucan and its in vitro fermentation. Methods: Oat coarse grains, oat flakes, and oat flour were respectively produced through mechanical progressing methods such as steel cutting, table pressing, and grinding. Then, scanning electron microscopy was used to observe the microstructure, the content, dissolution rate and relative molecular weight of oat β-glucan were determined, and the colon environment was simulated in vitro for fermentation. Results: The total β-glucan content and dissolution rate of steel-cutting oat were higher than those of untreated sample. The total β-glucan content of oat flake and oat flour were lower than untreated oat, but the dissolution rate was higher than it. Untreated oat showed a lower fermentation rate, with a significantly lower acid and gas production rate than those of steel-cutting oat, oat flake, and oat flour. The total short chain fatty acid content of untreated oat produced by fermentation was the lowest, but the content of propionic acid and butyric acid was significantly higher than the other three groups. Conclusion: Mechanical progressing can affect the in vitro fermentation characteristics of oats by altering the integrity of their cell wall structure, as well as the content and dissolution rate of β-glucan. Moderate processing can contribute to the health benefits of oats.

Hanwoo and Jeju Black cattle (Jeju Black) are native breeds of Korean cattle. Jeju Black cattle are recognized as natural monuments and are known to exhibit slower growth rates compared to Hanwoo. While several studies have analyzed the genetic characteristics of these cattle, there has been limited research on the differences in their microbiome. In this study, rumen fluid was obtained from three Hanwoo steers and three Jeju Black steers, and three different diets (total mixed rations [TMRs] for growing, early fattening, and late fattening periods) were used as substrates for in vitro fermentation. The in vitro incubation was conducted for 3 h and 24 h following a 2 × 3 factorial arrangement. After both incubation periods, fermentation characteristics were analyzed, and ruminal microbiome analysis was performed using 16S rRNA gene sequencing, employing both QIIME2 and PICRUSt2. The results revealed significant differences in the ruminal microbiota due to the inoculum effect. At the phylum level, Patescibacteria and Synergistota were found to be enriched in the Jeju Black inoculum-treated group. Additionally, using different inocula also affected the relative abundance of major taxa, including Ruminococcus, Pseudoramibacter, Ruminococcaceae CAG-352, and the [Eubacterium] ruminantium group. These microbial differences induced by the inoculum may have originated from varying levels of domestication between the two subspecies of donor animals, which mainly influenced the fermentation and microbiome features in the early incubation stages, although this was only partially offset afterward. Furthermore, predicted commission numbers of microbial enzymes, some of which are involved in the biosynthesis of secondary metabolites, fatty acids, and alpha amylase, differed based on the inoculum effect. However, these differences may account for only a small proportion of the overall metabolic pathway. Conversely, diets were found to affect protein biosynthesis and its related metabolism, which showed differential abundance in the growing diet and were potentially linked to the growth-promoting effects in beef cattle during the growing period. In conclusion, this study demonstrated that using different inocula significantly affected in vitro fermentation characteristics and microbiome features, mainly in the early stages of incubation, with some effects persisting up to 24 h of incubation.

An in vitro simulation of digestion and fermentation model with feces bacteria was used to explore the probiotic capacity of Polyonatum cyrtonema Hua. polysaccharide (PCP) by 16S rDNA gene sequencing and determining changes in short-chain fatty acids via GC-MS. The results showed that the digestibility of PCP was not obviously found by in vitro simulating saliva-gastrointestinal digestion model. The addition of PCP could rapidly reduce the pH of fermentation broth. PCoA analysis showed that PCP had the effect of altering gut microbiota, which was similar with inulin. At the phylum level, compared to the blank control group, the relative abundance of Firmicutes and Actinomycetes was significantly increased (P

This study aimed to evaluate the effect of chemical treatments of almond hulls (AH) issued from two mediterranean countries (Tunisia and Palestine) on chemical composition, gas production (GP), methane (CH4), and in vitro ruminal fermentation. Treatments included AH untreated, AH supplemented with PEG, treated with NaOH, and with urea for 40 d. Significant (P

The purpose of the experiment was to study the effects of different plants on rumen total gas production (GP) and methane (CH4) production in vitro. In this experiment, the branches and leaves of 11 plants were used as materials for in vitro fermentation, and the yields of GP and CH4 were measured after 24 hours of fermentation in vitro. The results showed that the GP of Syringa oblata was the highest among the four shrubs and subshrubs. Among the perennial forages, the GP of Medicago sativa, Mcdicago falcata, Lotus corniculatus, and Glycine soja was significantly higher than that of Vicia sepium, Astragalus adsurgens, and Artemisia lavandulaefolia (P<0.05). The CH4 yield of Syringa oblata and Artemisia frigida was lower than that of Lespedeza davurica and Thymus mongolicus. Syringa oblata and Vicia sepium could reduce CH4 yield and increase microbial protein (MCP) content. The contents of total saponins and alkaloids in Syringa oblata, Mcdicago falcata, and Vicia sepium were positively correlated with GP and negatively correlated with CH4. The study indicates that Syringa oblata, Vicia sepium and Mcdicago falcata can be used as high-quality feed additives to regulate rumen gas production characteristics of ruminants. [ABSTRACT FROM AUTHOR]

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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The importance of dietary fiber (DF) in animal diets is increasing with the advancement of nutritional research. DF is fermented by gut microbiota to produce metabolites, which are important in improving intestinal health. This review is a systematic review of DF in pig nutrition using in vitro and in vivo models. The fermentation characteristics of DF and the metabolic mechanisms of its metabolites were summarized in an in vitro model, and it was pointed out that SCFAs and gases are the important metabolites connecting DF, gut microbiota, and intestinal health, and they play a key role in intestinal health. At the same time, some information about host-microbe interactions could have been improved through traditional animal in vivo models, and the most direct feedback on nutrients was generated, confirming the beneficial effects of DF on sow reproductive performance, piglet intestinal health, and growing pork quality. Finally, the advantages and disadvantages of different fermentation models were compared. In future studies, it is necessary to flexibly combine in vivo and in vitro fermentation models to profoundly investigate the mechanism of DF on the organism in order to promote the development of precision nutrition tools and to provide a scientific basis for the in-depth and rational utilization of DF in animal husbandry. Key points: • The fermentation characteristics of dietary fiber in vitro models were reviewed. • Metabolic pathways of metabolites and their roles in the intestine were reviewed. • The role of dietary fiber in pigs at different stages was reviewed. [ABSTRACT FROM AUTHOR]

Spent coffee grounds (SCGs) are a food waste with a large generation around the world. However, their utilization as a soil organic amendment is difficult due to their phytotoxic effect. In the present work, the impact of agronomic biofortification on Dutch cucumbers was studied by using different chemically modified SCGs, analyzing their effects on Zn content, the release of antioxidant capacity and the production of short-chain fatty acids after in vitro digestion–fermentation. The results indicated variations in the Zn content and chemical composition of cucumbers according to the treatment groups. The functionalized with Zn and activated SCGs were able to increase Zn levels in cucumbers. Meanwhile, the activated hydrochar obtained at 160 °C and the activated and functionalized with Zn SCGs showed the highest Zn supply per serving. Differences in the antioxidant capacity and short-chain fatty acid production were observed between the groups. It is concluded that the growing conditions and the presence of Zn may significantly influence the contribution of these cucumbers to the dietary intake of nutrients and antioxidants, which could have important implications for human health and nutrition. [ABSTRACT FROM AUTHOR]

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The intestinal microbiota plays a crucial role in human health, yet the impact of high-resistant starch and low-glutelin rice in the gut of obese individuals remains unexplored. In this study, different types of rice, namely japonica rice (control), low-glutelin content 1 rice (Lgc1), high-resistant starch and low-glutelin content 1 rice (HR + Lgc1), and commercially available low-glycemic index rice (LowGI), were utilized as samples to examine their in vitro digestion and fermentation, as well as the impact of HR + Lgc1 on the intestinal microbiota in obese individuals. The findings revealed that HR + Lgc1 rice exhibited lower in vitro digestion rates for starch and protein compared to the other three types. Following 24 h of in vitro fermentation, the total short-chain fatty acid content in HR + Lgc1 was 108.67 mmol/L, which was 60.33, 51.26, and 17.29% that in control, Lgc1, and LowGI, respectively. Moreover, HR + Lgc1 rice displayed an inhibitory effect on the production of harmful branched-chain fatty acid metabolites. Analysis through 16S rDNA sequencing indicated that, after fermentation, HR + Lgc1 significantly enhanced the abundance of beneficial bacteria such as Bifidobacterium, Parabacteroides, and Faecalibacterium in the gut, whereas it reduced the abundance of harmful bacteria such as Escherichia-shigella. Our findings may contribute to the development of new foods rich in dietary fiber to improve the digestive function of patients with multiple comorbidities. [ABSTRACT FROM AUTHOR]

BACKGROUND: Laboratory‐scale experiments have shown that treatment with selective lignin‐degrading white‐rot fungi improves the nutritional value and ruminal degradability of lignocellulosic biomass (LCB). However, the lack of effective field‐applicable pasteurization methods has long been recognized as a major obstacle for scaling up the technique for fungal treatment of large quantities of LCB for animal feeding. In this study, wheat straw (an LCB substrate) was subjected to four field‐applicable pasteurization methods – hot‐water, formaldehyde fumigation, steam, and hydrated lime – and cultured with Pleurotus ostreatus grain spawn for 10, 20, and 30 days under solid‐state fermentation. Samples of untreated, pasteurized but non‐inoculated and fungus‐treated straws were analyzed for chemical composition, aflatoxin B1 (AFB1), and in vitro dry matter digestibility (IVDMD), in vitro total gas (IVGP), methane (CH4), and volatile fatty acid (VFA) production. RESULTS: During the 30‐day fungal treatment, steam and lime pasteurized straws had the greatest loss of lignin, resulting in marked improvements in crude protein (CP), IVDMD, IVGP, and total VFAs. Irrespective of the pasteurization method, the increase in IVDMD during fungal treatment was linearly (R2 = 0.77–0.92) related to lignin‐loss in the substrate during fungal treatment. The CH4 production of the fungus‐treated straw was not affected by the pasteurization methods. Aflatoxin B1 was within the safe level (<5 μg kg−1) in all pasteurized, fungus treated straws. CONCLUSION: Steam and lime were promising field‐applicable pasteurization techniques to produce nutritionally improved fungus‐treated wheat straw to feed ruminants. Lime pasteurization was more economical and did not require expensive energy inputs. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The impact of five human milk oligosaccharides (HMOs)—2′-fucosyllactose (2FL), 3′-sialyllactose (3SL), 6′-sialyllactose (6SL), lacto-N-tetraose (LNT), and lacto-N-neotetraose (LNnT)—on the gut microbiota and short-chain fatty acid (SCFA) metabolites in infants aged 0–6 months was assessed through in vitro fermentation. Analyses of the influence of different HMOs on the composition and distribution of infant gut microbiota and on SCFA levels were conducted using 16S rRNA sequencing, quantitative real-time PCR (qPCR), and gas chromatography (GC), respectively. The findings indicated the crucial role of the initial microbiota composition in shaping fermentation outcomes. Fermentation maintained the dominant genera species in the intestine but influenced their abundance and distribution. Most of the 10 Bifidobacteria strains effectively utilized HMOs or their degradation products, particularly demonstrating proficiency in utilizing 2FL and sialylated HMOs compared to non-fucosylated neutral HMOs. Moreover, our study using B. infantis-dominant strains and B. breve-dominant strains as inocula revealed varying acetic acid levels produced by Bifidobacteria upon HMO degradation. Specifically, the B. infantis-dominant strain yielded notably higher acetic acid levels than the B. breve-dominant strain (p = 0.000), with minimal propionic and butyric acid production observed at fermentation’s conclusion. These findings suggest the potential utilization of HMOs in developing microbiota-targeted foods for infants. [ABSTRACT FROM AUTHOR]

Summary: Galactomannan oligosaccharides (GMOS) have been designated as the second generation of prebiotics. This study aimed to systematically investigate the prebiotic effects of GMOS. GMOS were obtained by the hydrolysis of guar gum (5 g L−1) using β‐mannanase (160 U g−1) for 4 h, with the molecular weight significantly decreased to 665 Da. The prebiotic activity of GMOS was verified, which displayed a great proliferation effect on Lactobacillus and Bifidobacterium. After in vitro faecal fermentation, GMOS greatly improved the production of total short‐chain fatty acids (43.62 mM), especially butyric acid (7.44 mM). Meanwhile, the relative abundance of several beneficial bacteria, including Megasphaera, Lactobacillus, and Bifidobacterium, was greatly improved to 41.15%. Besides, the total relative abundance of several typical harmful bacteria decreased to 37.80%, indicating that GMOS can regulate the composition of intestinal flora. These results provide an important scientific basis for the further use of GMOS as a prebiotic. [ABSTRACT FROM AUTHOR]

Introduction: Every year, a significant amount of saffron petals remains as a by-product after harvesting and separating the thread-like parts of the flower (stigmas). The saffron stigma constitutes only 7.4% of the flower's weight and the remaining 92.6% is unused. This plant residue (petals) is a valuable source of plant bioactive compounds (phytobiotics), which based on previous studies, has useful effects on rumen fermentation, digestion and diet efficiency. However, there is no specific information about the effect of this by-product on ruminal microbial populations, enzymatic activity, antioxidant health, as well as the mechanism of effectiveness. In the present study, it was hypothesized that the use of low levels of saffron petals in the diet (as a natural additive) could improve microorganism populations, hydrolytic enzymes and antioxidant health of the rumen. Therefore, this research was carried out to investigate the mechanism of the positive effects of saffron petals on the energy and nitrogen metabolism and antioxidant health of the sheep rumen using the in vitro method. Materials and Methods: Experimental treatments included a diet without saffron petals (control) and diets containing 1, 2, and 3% of saffron petals (based on dry matter). The 24 and 72-h gas production tests were performed in 2 series (runs; in different weeks) and 3 replicates in each run (i.e., 6 observations per treatment at each incubation time). The gas production from the samples incubated in the 100-mL glass syringes was recorded. Then, the protozoa (using a hemocytometer and light microscope), cellulolytic and proteolytic bacteria (using liquid medium and Hungate tubes), hydrolytic enzymes (via chemical methods and photometry), methane (by injecting NaOH solution to absorb CO2) and antioxidant capacity (via ferric reducing antioxidant power assay) were measured. Truly degraded substrate was determined by boiling fermentation residues in the neutral detergent solution and weighing, ammonia-N by phenol-hypochlorite method, and the volatile fatty acids (VFA) using gas chromatography. Microbial biomass production, digestibility, metabolizable energy and partitioning factor were estimated using the equations. Data were analyzed using the Proc GLM of SAS 9.1 in a completely randomized design (6 observations per treatment). Results and Discussion: The inclusion of different levels of saffron petals in the diet decreased the in vitro ruminal protozoa population (P<0.05), due to its bioactive components, which damage the structure and function of the protozoa membrane, deactivate protozoa enzymes or deprive protozoa of the substrate and metal ions needed for their metabolism. Moreover, saffron petals increased the cellulolytic bacteria numbers and microbial biomass production (P<0.05). This was due to the reduction of protozoa, which leads to the reduction of the bacteria predation and thus improves the growth and population of the cellulolytics. The ruminal fibrolytic enzymes and amylase activity decreased with the use of saffron petals in the diet (P<0.05), because of the higher cellulolytic bacteria and microbial biomass, i.e., higher bacteria activity. These improvements resulted in more (P<0.05) diet digestibility, metabolizable energy, total VFA and truly degraded substrate in the saffron petals-containing groups. The inclusion of saffron petals in the diet resulted in decreasing in vitro ruminal methane release, ammonia-N production and acetate-to-propionate ratio (P<0.05). These changes were due to the decreased protozoa numbers leading to less hydrogen supply for methanogens and higher hydrogen shift toward propionate, as well as less deamination process and ruminal nitrogen recycling. Another reason was the increase of cellulolytic bacteria that consume ammonia as their main nitrogen source. Antioxidant capacity increased with the use of saffron petals in the diet (P<0.05), due to the bioactive compounds and antioxidants (such as flavonoids) present in this plant residue. The maximum truly degraded substrate was observed in the diet containing 3% of saffron petals. The lowest methane, protozoa and ammonia were in diets containing 2 and 3% of saffron petals. Moreover, adding 2 and 3% of saffron petals caused the highest antioxidant power. Conclusion: The results showed that the positive effect of saffron petals on the ruminal metabolism and antioxidative health of sheep, in vitro, was due to the beneficial changes that occurred in microbial populations (increase of cellulolytic bacteria and decrease of protozoa), hydrolytic enzymes (fibrolytic enzymes and amylase) and its antioxidants. Therefore, low levels (up to 3% of diet) of saffron petals can be used as a natural phytobiotic additive to improve rumen fermentation and reduce loss of energy and nitrogen resources, although it is better to confirm the results in vivo. Conflict of Interest: The authors declare no potential conflict of interest related to the work. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Green tea catechins (GTCs) are dietary polyphenols with broad bioactivities that undergo extensive microbial metabolism in the human gut. However, microbial-transferred metabolites and their health benefits are not fully understood. Herein, the microbial metabolism of GTCs by human fecal microbiota and dynamic alteration of the microbiota were integrally investigated via in vitro anaerobic fermentation. The results showed that the human gut microbiota exhibited a strong metabolic effect on GTCs via UHPLC-MS/MS analysis. A total of 35 microbial-transferred metabolites were identified, far more than were identified in previous studies. Among them, five metabolites, namely EGCG quinone, EGC quinone, ECG quinone, EC quinone, and mono-oxygenated EGCG, were identified for the first time in fermented GTCs with the human gut microbiota. Consequently, corresponding metabolic pathways were proposed. Notably, the antioxidant, α-amylase, and α-glucosidase inhibitory activities of the GTCs sample increased after fermentation compared to those of the initial unfermented sample. The results of the 16S rRNA gene sequence analysis showed that the GTCs significantly altered gut microbial diversity and enriched the abundancy of Eubacterium, Flavonifractor, etc., which may be further involved in the metabolisms of GTCs. Thus, these findings contribute to a better understanding of the interactions between GTCs and gut microbiota, as well as the health benefits of green tea consumption. [ABSTRACT FROM AUTHOR]

To investigate the effects of particle size and phenolics bounded-insoluble dietary fiber (IB) of white kidney bean skin (WS) on in vitro fermentation profiles, the IB was extracted enzymatically, modified by ordinary and superfine grinding, followed by the preparation of different particle sizes. Their microscopic morphology was observed by scanning electron microscopy and laser confocal scanning microscopy. In vitro fermentation experiments and 16S rRNA sequencing were used to investigate the fermentation properties of the two sets of samples and their effects on the abundance of gut microbiota composition. The results showed that the bound phenolics were distributed more equally on the surface of the smaller particles. The slowed fermentation rate and short-chain fatty acid production of WS and IB increased with decreasing particle size. The smaller particle size promoted the Bacteroides and demoted the Lachnospira more significantly. The results suggested that IB could promote the beneficial bacteria such as Bacteroides, Bifidobacterium and Ruminococcaceae ruminococcus, and regulate the structure composition of the gut microbiota. The probiotic effect of IB was more significant than that of WS with the same particle size. This study provides the school of thought on the prebiotic effect of dietary fiber, guides on the modification of dietary fiber by superfine grinding, and suggests the comprehensive utilization of white kidney bean skin.