[논문]Effect of Prebiotics on Intestinal Microflora and Fermentation Products in Pig In Vitro Model

Kim, Dong-Woon; Chae, Su-Jin; Cho, Sung-Back; Hwang, Ok-Hwa; Lee, Hyun-Jeong; Chung, Wan-Tae; Park, Jun-Cheal; Kim, In-Cheul; Kim, In-Ho

doi:10.5187/jast.2010.52.3.199

Effect of Prebiotics on Intestinal Microflora and Fermentation Products in Pig In Vitro Model 원문보기

한국동물자원과학회지 = Journal of animal science and technology, v.52 no.3, 2010년, pp.199 - 204

Kim, Dong-Woon (National Institute of Animal Science, R.D.A.) , Chae, Su-Jin (National Institute of Animal Science, R.D.A.) , Cho, Sung-Back (National Institute of Animal Science, R.D.A.) , Hwang, Ok-Hwa (National Institute of Animal Science, R.D.A.) , Lee, Hyun-Jeong (National Institute of Animal Science, R.D.A.) , Chung, Wan-Tae (National Institute of Animal Science, R.D.A.) , Park, Jun-Cheal (National Institute of Animal Science, R.D.A.) , Kim, In-Cheul (National Institute of Animal Science, R.D.A.) , Kim, In-Ho (Department of Animal Resource & Science, Dankook University)

Abstract ▼ AI-Helper

The objective of this study was to evaluate the effect of the different types and levels of prebiotics on intestinal microflora and fermentation products in the in vitro fermentation model. The prebiotcs used in this study were IMO (iso-malto oligosaccharide), CI (partially digested chicory-inulin), RA (raffinose) and CD (cyclodextrin). Experimental diet for growing pigs was predigested by digestive enzymes and this hydrolyzed diet was mixed with buffer solution containing 5% fresh swine feces. Then, the mixture was fermented with or without prebiotics at the concentrations of 0.5 and 1.0% for 24 h. Samples were taken at 24 h, and viable count of micoflora, gas, pH, volatile organic compounds and short-chain fatty acids were determined. The viable count of Enterobacteriaceae was significantly decreased (p<0.001) in all treatments added with prebiotics in comparison to control without prebiotics. However, the increase of lactic acid bacteria was observed in the prebiotics treatment. Gas production increased as the level of prebiotics increased. The pH values in the fermentation fluid decreased in a dose-dependent manner with increasing the concentration of prebiotics. The fermentation with prebiotics resulted in the reduction of malodorous compounds such as ammonia, hydrogen sulfide, indole and skatole. The increase in short-chain fatty acid (SCFA) production was observed in the treatments with prebiotics. In conclusion, the results of this study demonstrated that the fermentation with prebiotics was effective in reducing the formation of malodorous compounds and increasing lactic acid bacteria and SCFA. These effects depended on the concentration of prebiotics. Moreover, further study is needed to determine whether the in vitro efficacy on the reduction of malodorous compounds and increase of SCFA would also be observed in animals.

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문제 정의

Therefore, the purpose of this study was to evaluate the effect of the different types and levels of prebiotics on intestinal fermentation products and microflora in the pig in vitro fermentation model.

제안 방법

All experimental data were analyzed in accordance with the General Linear Model procedure established by the Statistics Analysis Systems Institute (1996). The model included the effects of block (replication) and treatment. Orthogonal contrasts were used to separate treatment means and consisted of 1) CON (control) vs.

이론/모형

All experimental data were analyzed in accordance with the General Linear Model procedure established by the Statistics Analysis Systems Institute (1996). The model included the effects of block (replication) and treatment.
) in the samples were analyzed with spectrophotometer at 630 nm as described by Chaney and Marbach (1962). Volatile organic compound concentration in the fermentation fluid was analyzed with gas chromatography procedure (Willing et al., 2005). The fermentation liquid was centrifuged and 2.

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DOI : 10.5187/JAST.2010.52.3.199
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