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Incubation of selected fermentable fibres with feline faecal inoculum: correlations between in vitro fermentation characteristics and end products

Kristel Rochus (UGent) , Guido Bosch, Lynn Vanhaecke (UGent) , Hannelore Van de Velde (UGent) , Sarah Depauw (UGent) , Jia Xu (UGent) , Veerle Fievez (UGent) , Tom Van de Wiele (UGent) , Wouter Hendrikus Hendriks, Geert Janssens (UGent) , et al.
(2013) ARCHIVES OF ANIMAL NUTRITION. 67(5). p.416-431
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Abstract
This study aimed to evaluate correlations between fermentation characteristics and end products of selected fermentable fibres (three types of fructans, citrus pectin, guar gum), incubated with faecal inocula from donor cats fed two diets, differing in fibre and protein sources and concentrations. Cumulative gas production was measured over 72h, fermentation end products were analysed at 4, 8, 12, 24, 48 and 72h post-incubation, and quantification of lactobacilli, bifidobacteria and bacteroides in fermentation liquids were performed at 4 and 48h of incubation. Partial Pearson correlations, corrected for inoculum, were calculated to assess the interdependency of the fermentation characteristics of the soluble fibre substrates. Butyric and valeric acid concentrations increased with higher fermentation rates, whereas acetic acid declined. Concentrations of butyric acid (highest in fructans) and propionic acid were inversely correlated with protein fermentation end products at several time points, whereas concentrations of acetic acid (highest in citrus pectin) were positively correlated with these products at most time points. Remarkably, a lack of clear relationship between the counts of bacterial groups and their typically associated products after 4h of incubation was observed. Data from this experiment suggest that differences in fibre fermentation rate in feline faecal inocula coincide with typical changes in the profile of bacterial fermentation products. The observed higher concentrations of propionic and butyric acid as a result of fibre fermentation could possibly have beneficial effects on intestinal health, and may be confounded with a concurrent decrease in the production of putrefactive compounds. In conclusion, supplementing guar gum or fructans to a feline diet might be more advantageous compared with citrus pectin. However, in vivo research is warranted to confirm these conclusions in domestic cats.
Keywords
PROGRESSION, PROPIONATE, FOOD, FECES, SUBSTRATE, HUMAN GUT, faeces, cat foods, fermentation products, inulin, fibre, kinetics, microorganisms, oligosaccharides, GAS-PRODUCTION KINETICS, CHAIN FATTY-ACIDS, DOMESTIC CAT, DIETARY FIBER

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Chicago
Rochus, Kristel, Guido Bosch, Lynn Vanhaecke, Hannelore Van de Velde, Sarah Depauw, Jia Xu, Veerle Fievez, et al. 2013. “Incubation of Selected Fermentable Fibres with Feline Faecal Inoculum: Correlations Between in Vitro Fermentation Characteristics and End Products.” Archives of Animal Nutrition 67 (5): 416–431.
APA
Rochus, K., Bosch, G., Vanhaecke, L., Van de Velde, H., Depauw, S., Xu, J., Fievez, V., et al. (2013). Incubation of selected fermentable fibres with feline faecal inoculum: correlations between in vitro fermentation characteristics and end products. ARCHIVES OF ANIMAL NUTRITION, 67(5), 416–431.
Vancouver
1.
Rochus K, Bosch G, Vanhaecke L, Van de Velde H, Depauw S, Xu J, et al. Incubation of selected fermentable fibres with feline faecal inoculum: correlations between in vitro fermentation characteristics and end products. ARCHIVES OF ANIMAL NUTRITION. 2013;67(5):416–31.
MLA
Rochus, Kristel, Guido Bosch, Lynn Vanhaecke, et al. “Incubation of Selected Fermentable Fibres with Feline Faecal Inoculum: Correlations Between in Vitro Fermentation Characteristics and End Products.” ARCHIVES OF ANIMAL NUTRITION 67.5 (2013): 416–431. Print.
@article{4129451,
  abstract     = {This study aimed to evaluate correlations between fermentation characteristics and end products of selected fermentable fibres (three types of fructans, citrus pectin, guar gum), incubated with faecal inocula from donor cats fed two diets, differing in fibre and protein sources and concentrations. Cumulative gas production was measured over 72h, fermentation end products were analysed at 4, 8, 12, 24, 48 and 72h post-incubation, and quantification of lactobacilli, bifidobacteria and bacteroides in fermentation liquids were performed at 4 and 48h of incubation. Partial Pearson correlations, corrected for inoculum, were calculated to assess the interdependency of the fermentation characteristics of the soluble fibre substrates. Butyric and valeric acid concentrations increased with higher fermentation rates, whereas acetic acid declined. Concentrations of butyric acid (highest in fructans) and propionic acid were inversely correlated with protein fermentation end products at several time points, whereas concentrations of acetic acid (highest in citrus pectin) were positively correlated with these products at most time points. Remarkably, a lack of clear relationship between the counts of bacterial groups and their typically associated products after 4h of incubation was observed. Data from this experiment suggest that differences in fibre fermentation rate in feline faecal inocula coincide with typical changes in the profile of bacterial fermentation products. The observed higher concentrations of propionic and butyric acid as a result of fibre fermentation could possibly have beneficial effects on intestinal health, and may be confounded with a concurrent decrease in the production of putrefactive compounds. In conclusion, supplementing guar gum or fructans to a feline diet might be more advantageous compared with citrus pectin. However, in vivo research is warranted to confirm these conclusions in domestic cats.},
  author       = {Rochus, Kristel and Bosch, Guido and Vanhaecke, Lynn and Van de Velde, Hannelore and Depauw, Sarah and Xu, Jia and Fievez, Veerle and Van de Wiele, Tom and Hendriks, Wouter Hendrikus and Janssens, Geert and Hesta, Myriam},
  issn         = {1745-039X},
  journal      = {ARCHIVES OF ANIMAL NUTRITION},
  keyword      = {PROGRESSION,PROPIONATE,FOOD,FECES,SUBSTRATE,HUMAN GUT,faeces,cat foods,fermentation products,inulin,fibre,kinetics,microorganisms,oligosaccharides,GAS-PRODUCTION KINETICS,CHAIN FATTY-ACIDS,DOMESTIC CAT,DIETARY FIBER},
  language     = {eng},
  number       = {5},
  pages        = {416--431},
  title        = {Incubation of selected fermentable fibres with feline faecal inoculum: correlations between in vitro fermentation characteristics and end products},
  url          = {http://dx.doi.org/10.1080/1745039X.2013.830519},
  volume       = {67},
  year         = {2013},
}

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