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

Kristel Rochus, Guido Bosch, Lynn Vanhaecke UGent, Hannelore Van de Velde UGent, Sarah Depauw, Jia Xu, 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
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
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
journal title
ARCHIVES OF ANIMAL NUTRITION
Arch. Anim. Nutr.
volume
67
issue
5
pages
416 - 431
Web of Science type
Article
Web of Science id
000327722000007
JCR category
AGRICULTURE, DAIRY & ANIMAL SCIENCE
JCR impact factor
0.892 (2013)
JCR rank
23/52 (2013)
JCR quartile
2 (2013)
ISSN
1745-039X
DOI
10.1080/1745039X.2013.830519
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
4129451
handle
http://hdl.handle.net/1854/LU-4129451
date created
2013-09-11 09:00:52
date last changed
2016-12-19 15:44:53
@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},
}

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.