An increase in corn resistant starch decreases protein fermentation and modulates gut microbiota during in vitro cultivation of pig large intestinal inocula

作     者：Xiangyu He Weiwei Sun Ting Ge Chunlong Mu Weiyun Zhu 

作者机构：Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health Laboratory of Gastrointestinal MicrobiologyCollege of Animal Science and TechnologyNanjing Agricultural University 

出 版 物：《Animal Nutrition》 (动物营养（英文版）)

年 卷 期：2017年第3卷第3期

页      面：219-224页

核心收录：

学科分类：090502[农学-动物营养与饲料科学] 0905[农学-畜牧学] 09[农学] 

基　　金：supported by grants from National Key Basic Research Program of China (2013CB127300) National Natural Science Foundation of China (31430082) Natural Science Foundation of Jiangsu Province (BK20130058) 

主　　题：Pig large intestine Corn resistant starch Protein Fermentation characteristics Gut microbiota 

摘      要：High-protein diet could cause an increase in protein fermentation in the large intestine, leading to an increased production of potentially detrimental metabolites. We hypothesized that an increase in corn resistant starch content may attenuate the protein fermentation. The aim of this study was to evaluate the effect of resistant starch on protein fermentation by inocula from large intestine of pigs using in vitro cultivation. Fermentation patterns were analyzed during a 24-h incubation of cecal and colonic digesta with varying corn resistant starch contents, using casein protein as sole nitrogen source. The results showed that the concentration of short-chain fatty acids(SCFA) and cumulative gas production were significantly increased(P 0.05), while ammonia-nitrogen(NH_3-N) and branched-chain fatty acids(BCFA), which indicated protein fermentation, decreased when the corn resistant starch levels increased(P 0.05). The copies of total bacteria, Bifidobacterium and Lactobacillus were significantly increased with the increased corn resistant starch levels after incubation(P 0.05). The copies of the Bifidobacterium and Lactobacillus in cecum were significantly higher than those in colon(P 0.05). We conclude that the addition of corn resistant starch weakens the protein fermentation by influencing microbial population and reducing protein fermentation in the cecum and colon in vitro.