Profiles of Odd- and Branched-Chain Fatty Acids and Their Correlations With Rumen Fermentation Parameters, Microbial Protein Synthesis and Bacterial Populations Based on Pure Carbohydrate Incubation in Vitro

Abstract Background: The objectives of this study were to evaluate the profiles of odd- and branched-chain fatty acids (OBCFA; including C15:0, iso-C15:0, anteiso-C15:0, iso-C16:0, C17:0, iso-C17:0 and anteiso-C17:0) during pure carbohydrates incubation in vitro and whether they correlated with ruminal fermentation parameters, microbial crude protein (MCP) synthesis, and bacterial populations. The pure substrates containing five different ratios of fiber and starch (F:S; 0:100, 25:75, 50:50, 75:25 and 100:0) were incubated for 6 h, 12 h, 18 h and 24 h. Results: Except iso-C17:0, OBCFA concentrations were interacted by F:S and incubation time. The highest concentration of total OBCFA was found in the fermented mixture after 24 h of incubation when the F:S = 0:100; while the lowest level was 1.65 mg/g DM produced after 6 h of incubation with F:S = 50:50. The concentrations of total volatile fatty acids (TVFA) and MCP remarkably decreased linearly as the inclusion of fiber in the substrates increased, as expected. The proportions of investigated cellulolytic bacteria in our study were increased linearly (or linearly and quadratically) while those of R. amylophilus and S. bovis were decreased as fiber inclusion increased. The correlation analysis indicated that iso-C16:0 concentration might have potential as a marker of productions of TVFA and MCP with ρ being 0.78 and 0.82 respectively. Compared to starch degrading bacteria, cellulolytic bacteria had more correlations with OBCFA profiles, and the strongest association was found on the population of R. flavefaciens with C15:0 concentration (ρ = 0.70). Conclusions: Our study shows there might be scope for iso-C16:0 to predict rumen productions of VFA and MCP. Notedly, this is the first paper reporting linkage of OBCFA with rumen function based on pure carbohydrate in vitro incubation, which would avoid confounding interference from dietary protein and fat presence. However, more in-depth experiments are needed to substantiate the current findings.

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Relations of Ruminal Fermentation Parameters and Microbial Matters to Odd- and Branched-Chain Fatty Acids in Rumen Fluid of Dairy Cows at Different Milk Stages

Animals ◽

10.3390/ani9121019 ◽

2019 ◽

Vol 9 (12) ◽

pp. 1019 ◽

Cited By ~ 1

Author(s):

Keyuan Liu ◽

Yang Li ◽

Guobin Luo ◽

Hangshu Xin ◽

Yonggen Zhang ◽

...

Keyword(s):

Fatty Acids ◽

Dairy Cows ◽

Nitrogen Flow ◽

Ruminal Fermentation ◽

Bacterial Populations ◽

Microbial Nitrogen ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Fermentation Parameters ◽

Chain Fatty Acids

The purpose of this research was to evaluate whether relationships exist between odd- and branched-chain fatty acids (OBCFAs) originating from milk fat and the corresponding data of ruminal fermentation parameters, microbial populations, and base contents that were used to mark microbial protein in rumen. Nine lactating Holstein dairy cows with similar body weights and parity were selected in this study, and the samples of rumen and milk were collected at the early, middle, and late stages, respectively. The rumen and milk samples were collected over three consecutive days from each cow, and the ruminal and milk OBCFA profiles, ruminal fermentation parameters, bacterial populations, and base contents were measured. The results showed that the concentrations of OBCFAs, with the exception of C11:0 and C15:0, were significantly different between milk and rumen (p < 0.05). The concentrations of anteiso-fatty acids in milk were higher than those in rumen, and the contents of linear odd-chain fatty acids were higher than those of branched-chain fatty acids in both milk and rumen. Significant relationships that existed between the concentrations of C11:0, iso-C15:0, anteiso-C15:0, C15:0, and anteiso-C17:0 in rumen and milk (p < 0.05). The total OBCFA content in milk was positively related to the acetate molar proportion but negatively correlated with isoacid contents (p < 0.05). The populations of Ruminococcus albus, R. flavefacients, and Eubacterium ruminantium were significantly related to milk C13:0 contents (p < 0.05). The adenine/N ratio was negatively related to milk OBCFA content (p < 0.05) but positively associated with the iso-C15:0/iso-C17:0 ratio (p < 0.05). Milk OBCFAs were significantly correlated with ruminal fermentation parameters, ruminal bacterial populations, and base contents. Milk OBCFAs had the potential to predict microbial nitrogen flow, and the prediction equations for ruminal microbial nitrogen flow were established for OBCFAs in dairy milk.

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Relationship between rumen odd and branched chain fatty acids and fermentation characteristics as studied in vitro

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200013107 ◽

2003 ◽

Vol 2003 ◽

pp. 151-151

Author(s):

B. Vlaeminck ◽

V. Fievez ◽

H. van Laar ◽

D. Demeyer

Keyword(s):

Fatty Acids ◽

Volatile Fatty Acids ◽

Rumen Fermentation ◽

Rumen Microbes ◽

Branched Chain Fatty Acids ◽

Fermentation Pattern ◽

Branched Chain ◽

On Farm ◽

Chain Fatty Acids

Rumen microbes contain a high proportion (20 to 50%) of their fatty acids (FA) as odd and branched chain fatty acids (OBCFA; C15:0, iso C15:0, anteiso C15:0, C17:0; iso C17:0; anteiso C17:0 and C17:1) and different bacterial classes have distinctive OBCFA ‘fingerprints’. As OBCFA make up around 5% of FA in milk, it has been suggested that there is scope for these compounds to be used in on-farm diagnostic milk-based tests in relation to the rumen fermentation pattern. Correlations of milk OBCFA with rumen fermentation pattern were recently shown (Vlaeminck et al., 2002). In the current in vitro study, the potential of rumen OBCFA to predict the production of volatile fatty acids (VFA) was evaluated.

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The relationships between odd- and branched-chain fatty acids to ruminal fermentation parameters and bacterial populations with different dietary ratios of forage and concentrate

Journal of Animal Physiology and Animal Nutrition ◽

10.1111/jpn.12602 ◽

2016 ◽

Vol 101 (6) ◽

pp. 1103-1114 ◽

Cited By ~ 8

Author(s):

Y. Zhang ◽

K. Liu ◽

X. Hao ◽

H. Xin

Keyword(s):

Fatty Acids ◽

Ruminal Fermentation ◽

Bacterial Populations ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Fermentation Parameters ◽

Chain Fatty Acids

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Profiles of Odd- and Branched-Chain Fatty Acids and Their Correlations With Rumen Fermentation Parameters, Microbial Protein Synthesis, and Bacterial Populations Based on Pure Carbohydrate Incubation in vitro

Frontiers in Nutrition ◽

10.3389/fnut.2021.733352 ◽

2021 ◽

Vol 8 ◽

Author(s):

Hangshu Xin ◽

Nazir Ahmad Khan ◽

Xin Liu ◽

Xin Jiang ◽

Fang Sun ◽

...

Keyword(s):

Fatty Acids ◽

Protein Synthesis ◽

Rumen Fermentation ◽

Microbial Protein ◽

Bacterial Populations ◽

Microbial Protein Synthesis ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Fermentation Parameters

The objectives of this study were to evaluate changes in profiles of odd- and branched-chain fatty acids (OBCFA), including pentadecanoic acid (C15:0), 13-methyltetradecanoic acid (iso-C15:0), 12-methyltetradecanoic acid (anteiso-C15:0), 14-methylpentadecanoic acid (iso-C16:0), heptadecanoic acid (C17:0), 15-methylhexadecanoic acid (iso-C17:0), and 14-methylhexadecanoic acid (anteiso-C17:0) during in vitro fermentation of pure carbohydrates mixtures in the buffer-rumen fluid. The second objective was to correlate the changes in the OBCFA profile to the corresponding changes in ruminal fermentation parameters, microbial crude protein (MCP) synthesis, and bacterial populations. Five pure carbohydrates mixtures containing different cellulose: starch (C:S) ratios, i.e., 0:100, 25:75, 50:50, 75:25, and 100:0, were incubated for 6, 12, 18, and 24 h in vitro. The results showed that there was significant interaction (P < 0.05) between C:S and incubation time for changes in all OBCFA profiles, except iso-C17:0. The highest concentration of total OBCFA (3.94 mg/g dry matter; DM) was observed in the residues after 24 h of fermentation when the C:S was 0:100, while the lowest concentration of OBCFA (1.65 mg/g DM) was produced after 6 h of incubation when the C:S was 50:50. The correlation analysis revealed that the concentration of iso-C16:0 might be a potential marker for the estimation of total volatile fatty acids (ρ = 0.78) and MCP synthesis (ρ = 0.82) in the rumen. Compared to starch degrading bacteria, cellulolytic bacteria had stronger correlations with OBCFA concentrations, and the strongest correlation was found between the population of Ruminococcus flavefaciens with C15:0 concentration (ρ = 0.70). Notably, this is the first paper reporting relationship between OBCFA with rumen fermentation products and microbial protein synthesis based on fermentation of pure carbohydrates mixtures in vitro, and thus avoid confounding interference from dietary protein and fat presence in the in vivo studies. However, more in-depth experiments are needed to substantiate the current findings.

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The impact of long-term dietary pattern of fecal donor on in vitro fecal fermentation properties of inulin

Food & Function ◽

10.1039/c5fo00987a ◽

2016 ◽

Vol 7 (4) ◽

pp. 1805-1813 ◽

Cited By ~ 9

Author(s):

Junyi Yang ◽

Devin J. Rose

Keyword(s):

Fatty Acids ◽

Short Chain Fatty Acids ◽

Processed Meats ◽

Branched Chain Fatty Acids ◽

Fiber Plant ◽

Branched Chain ◽

The Impact ◽

Chain Fatty Acids

A diet high in whole grains, dry beans, and certain vegetables that contributed dietary fiber, plant protein, and B vitamins resulted in high short chain fatty acids, while a diet high in diary and processed meats that provided cholesterol and little fiber resulted in high branched chain fatty acids and ammonia during fecal fermentation of inulin.

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Prebiotic Supplementation ofIn VitroFecal Fermentations Inhibits Proteolysis by Gut Bacteria, and Host Diet Shapes Gut Bacterial Metabolism and Response to Intervention

Applied and Environmental Microbiology ◽

10.1128/aem.02749-18 ◽

2019 ◽

Vol 85 (9) ◽

Cited By ~ 7

Author(s):

Xuedan Wang ◽

Glenn R. Gibson ◽

Adele Costabile ◽

Manuela Sailer ◽

Stephan Theis ◽

...

Keyword(s):

Fatty Acids ◽

Dietary Protein ◽

Gut Bacteria ◽

Ammonia Production ◽

Protein Sources ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

The Impact ◽

Chain Fatty Acids

ABSTRACTMetabolism of protein by gut bacteria is potentially detrimental due to the production of toxic metabolites, such as ammonia, amines,p-cresol, and indole. The consumption of prebiotic carbohydrates results in specific changes in the composition and/or activity of the microbiota that may confer benefits to host well-being and health. Here, we have studied the impact of prebiotics on proteolysis within the gutin vitro. Anaerobic stirred batch cultures were inoculated with feces from omnivores (n = 3) and vegetarians (n = 3) and four protein sources (casein, meat, mycoprotein, and soy protein) with and without supplementation by an oligofructose-enriched inulin. Bacterial counts and concentrations of short-chain fatty acids (SCFA), ammonia, phenol, indole, andp-cresol were monitored during fermentation. Addition of the fructan prebiotic Synergy1 increased levels of bifidobacteria (P = 0.000019 and 0.000013 for omnivores and vegetarians, respectively). Branched-chain fatty acids (BCFA) were significantly lower in fermenters with vegetarians’ feces (P = 0.004), reduced further by prebiotic treatment. Ammonia production was lower with Synergy1. Bacterial adaptation to different dietary protein sources was observed through different patterns of ammonia production between vegetarians and omnivores. In volunteer samples with high baseline levels of phenol, indole,p-cresol, and skatole, Synergy1 fermentation led to a reduction of these compounds.IMPORTANCEDietary protein intake is high in Western populations, which could result in potentially harmful metabolites in the gut from proteolysis. In anin vitrofermentation model, the addition of prebiotics reduced the negative consequences of high protein levels. Supplementation with a prebiotic resulted in a reduction of proteolytic metabolites in the model. A difference was seen in protein fermentation between omnivore and vegetarian gut microbiotas: bacteria from vegetarian donors grew more on soy and Quorn than on meat and casein, with reduced ammonia production. Bacteria from vegetarian donors produced less branched-chain fatty acids (BCFA).

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Organic matter disappearance and production of short- and branched-chain fatty acids from selected fiber sources used in pet foods by a canine in vitro fermentation model1

Journal of Animal Science ◽

10.1093/jas/skz302 ◽

2019 ◽

Vol 97 (11) ◽

pp. 4532-4539

Author(s):

Renan A Donadelli ◽

Evan C Titgemeyer ◽

Charles G Aldrich

Keyword(s):

Fatty Acids ◽

Organic Matter ◽

Dietary Fibers ◽

In Vitro Fermentation ◽

Sorghum Bran ◽

Branched Chain Fatty Acids ◽

Beet Pulp ◽

Branched Chain ◽

Chain Fatty Acids

Abstract Dietary fibers can influence a dog’s overall health, but high concentrations of soluble dietary fibers can cause soft stools. An in vitro model could be useful to predict the rate fibers are fermented once they reach the colon. Pet food companies are constantly searching for new ingredients to differentiate their products from competitors. Miscanthus grass (MG), pea fiber (PF), and sorghum bran (SB) are novel fiber sources that could be alternatives to standards like cellulose (CE) and beet pulp (BP). The objectives of the study were to determine the effects of fiber source on organic matter disappearance (OMD), estimated organic matter disappearance (EOMD), and fermentation end-product concentrations using an in vitro fermentation procedure and dog fecal inoculum. Total dietary fiber (TDF) residues from MG, CE, BP, PF, and SB were fermented in vitro with buffered dog feces. Fecal samples were collected and maintained in anaerobic conditions until the dilution and inoculation. Test tubes containing the fibrous substrates were incubated for 4, 8, and 12 h at 39 °C. Short-chain fatty acids (SCFA), branched-chain fatty acids (BCFA), OMD, and EOMD were determined for each fiber source and time point. Beet pulp had the highest OMD, EOMD, and SCFA production of all tested fiber sources (38.6% OMD, 26.2% EOMD, 2.72 mmol SCFA/g of substrate). Sorghum bran led to greater concentrations of BCFA (59.86 µmol/g of substrate) and intermediate OMD and EOMD compared to the other tested fibers. Cellulose and MG were poorly fermented with the lowest OMD, EOMD, SCFA, and BCFA compared to other fibers. In conclusion, MG could be used as an insoluble minimally fermentable replacement fiber for CE in dog foods.

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