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PubMed2005

Microbiological study of lactic acid fermentation of Caper berries by molecular and culture-dependent methods.

Fermentation of capers (the fruits of Capparis sp.) was studied by molecular and culture-independent methods. A lactic acid fermentation occurred following immersion of caper berries in water, resulting in fast acidification and development of the organoleptic properties typical of this fermented food. A collection of 133 isolates obtained at different times of fermentation was reduced to 75 after randomly amplified polymorphic DNA (RAPD)-PCR analysis. Isolates were identified by PCR or 16S rRNA gene sequencing as Lactobacillus plantarum (37 isolates), Lactobacillus paraplantarum (1 isolate), Lactobacillus pentosus (5 isolates), Lactobacillus brevis (9 isolates), Lactobacillus fermentum (6 isolates), Pediococcus pentosaceus (14 isolates), Pediococcus acidilactici (1 isolate), and Enterococcus faecium (2 isolates). Cluster analysis of RAPD-PCR patterns revealed a high degree of diversity among lactobacilli (with four major groups and five subgroups), while pediococci clustered in two closely related groups. A culture-independent analysis of fermentation samples by temporal temperature gradient electrophoresis (TTGE) also indicated that L. plantarum is the predominant species in this fermentation, in agreement with culture-dependent results. The distribution of L. brevis and L. fermentum in samples was also determined by TTGE, but identification of Pediococcus at the species level was not possible. TTGE also allowed a more precise estimation of the distribution of E. faecium, and the detection of Enterococcus casseliflavus (which was not revealed by the culture-dependent analysis). Results from this study indicate that complementary data from molecular and culture-dependent analysis provide a more accurate determination of the microbial community dynamics during caper fermentation.

Biodiversity↗
PubMed2006

Anti-hyperglycemic activity of natural and fermented Cordyceps sinensis in rats with diabetes induced by nicotinamide and streptozotocin.

Our previous study demonstrated that the fruiting bodies of Cordyceps sinensis, a traditional Chinese medicine, attenuated diabetes-induced weight loss, polydipsia, and hyperglycemia in rats. In the present study, we further compared the anti-hyperglycemic activity of the fermented mycelia and broth of Cordyceps sinensis with that of the fruiting bodies. Male Wistar rats orally administered a placebo (STZ group), fruiting bodies (FB group, 1 g/day), fermented mycelia (MCS group, 1 g/day), fermented broth (BCS group, 1 g/day), or fermented mycelia plus broth (XCS group, 0.5 g/day of each) of Cordyceps sinensis (d1 to d28) were injected with nicotinamide (200 mg/kg) and streptozotocin (65 mg/kg) on d15. Rats fed with a placebo and injected with saline served as the control (CON) group. The amount of water and food consumption (d15 to d29), the 2-hour-postprandial blood glucose concentrations (d21 and d28), and the serum concentrations of fructosamine (d29) were significantly lower in the FB, MCS, BCS, and XCS groups than in the STZ group (one-way ANOVA, p < 0.05). The diabetic rats had significantly higher blood glucose concentrations as measured by the oral glucose tolerance test than the control rats; moreover, these changes were significantly reduced by ingesting the fruiting bodies, fermented mycelia and/or broth of Cordyceps sinensis. Our results revealed that the fermented mycelia and broth of Cordyceps sinensis have anti-hyperglycemic activities similar to those of the fruiting bodies. Therefore, the fermented products of Cordyceps sinensis could be developed as potential anti-diabetic agents or functional foods for persons with a high risk of diabetes mellitus.

Animals↗
PubMed1986

Comparison of the effects of fermented and unfermented mistletoe preparations on cultured tumor cells.

The bacterially fermented mistletoe preparation Iscador, used in cancer therapy for 30 years, and the recently prepared unfermented preparation, have been tested on rat hepatoma tissue culture (HTC) cells and human leukemia Molt 4 cells. As observed by phase-contrast microscopy, treatment of HTC cells with fermented or unfermented Iscador, at a concentration corresponding to 1 mg of fresh plant per milliliter culture, led to rapid lysis of cellular membranes. At a lower concentration, 0.1 mg/ml, unfermented Iscador led to the formation of polynucleated cells. On Molt 4 cells, fermented Iscador also produced cytolysis but after a longer time of action. Unfermented Iscador showed a much stronger cytotoxic effect on these cells than on HTC cells. Fermented Iscador was slightly more potent than unfermented Iscador in inhibiting the growth of HTC cells, but on Molt 4 cells fermented Iscador was less active than unfermented Iscador. DNA synthesis, measured by [3H]thymidine incorporation in HTC and Molt 4 cells, was inhibited by fermented and unfermented Iscador with the same type of differences of action as on cell growth. Fermented Iscador contained a low amount of lectins, approximately 100 ng/ml, while unfermented Iscador contained about 10 times more. A purified mistletoe lectin produced effects on HTC and Molt 4 cells similar to those of unfermented preparations. HTC cells were 100 times less sensitive to this lectin than Molt 4 cells. These results are discussed in relation to the known biological effects of lectins.

Animals↗
PubMed2002

Effect of probiotic fermentation on antinutrients and in vitro protein and starch digestibilities of indigenously developed RWGT food mixture.

Indigenously developed RWGT food mixture which contained rice flour, whey, sprouted green gram paste and tomato pulp (2:1:1:1 w/w) was autoclaved 1.5 kg/cm2, 15 min, 121 degrees C), cooled and fermented with 2% liquid culture (containing 10(6) cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [L. casei, L. plantarum (37 degrees C, 24 hr.)] and sequential culture fermentation [S. boulardii (25 degrees C, 24 hr.) + L. casei (37 degrees C, 24 hr.)]; S. boulardii [(25 degrees C, 24 hr.) + L. plantarum (37 degrees C, 24 hr.)]. All the fermentations drastically reduced the contents of phytic acid, polyphenols and trypsin inhibitor activity while significantly improving the in vitro digestibilities of starch and protein. Sequential culture fermentations brought about higher changes as compared to single culture fermentations.

Analysis of Variance↗
PubMed2003

Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari).

The present study sought to investigate the effect of fungi fermentation on the energy content, sensory quality and the digestibility (in vitro) of cassava products (flour and gari). The fungi fermented cassava products (gari and flour) were produced, by fermenting cassava mash with pure strains of some common saprophytes, namely, Aspergillus flavus, Aspergillus niger, Rhizopus oryzae and Saccharomyces spp (Baker's yeast and palm wine yeast) for 72 hrs before processing into cassava flour and gari, the forms in which cassava is popularly consumed in Nigeria. Parameters determined include energy (Bomb calorimetry), digestibility (in vitro) and sensory quality by trained taste panel. The results of the study indicated that fungi fermentation of the cassava mash significantly (P < 0.05) increased the acceptability of the colour, texture, aroma and taste of the "gari", with that of Rhizopus oryzae fermentation having the highest general acceptability. Furthermore, the results also indicated that fungi fermentation of cassava mash significantly increased (P < 0.05) the in vitro multienzyme protein digestibility of the cassava products. In view of this, fungi fermentation could be used to improve the sensory quality and protein digestibility of cassava products without any significant (P > 0.05) effect on the energy-giving role of cassava products.

Aspergillus flavus↗
PubMed2002

Effect of amylase-rich flour (ARF) treatment on the viscosity of fermented complementary foods.

Grains of cowpea and maize and slices of fresh cassava, cocoyam, plantain, and yam were steep-fermented in water, while flours from the same plant materials were fermented by backslopping for 24 to 30 hours. The pH and apparent viscosity of the gruels from the resulting flours were determined. Loss in weight due to fermentation was higher in fresh tubers than in dry grains. The pH of the flours decreased during fermentation. Measurements showed that the apparent viscosity only of gruels from flours produced by backslopping decreased after 24 hours. The apparent viscosity of gruels from steep-fermented flours was higher than that of the unfermented flours and those produced by backslopping. The apparent viscosity reduction of gruels from steep-fermented flours using amylase-rich flour (ARF) from five-day white sorghum malt was better with the prepared gruels than when applied to the flour-in-tap-water suspension before it was used to prepare gruels. Viscosity reduction using ARF was also better with the fermented gruels than with gruels from unfermented flours. The implications of these results for the formulation of complementary flour blends for infant feeding are discussed.

Amylases↗
PubMed2006

Increase of xylitol productivity by cell-recycle fermentation of Candida tropicalis using submerged membrane bioreactor.

Candida tropicalis, an osmophilic strain isolated from honeycomb, produced xylitol at a maximal volumetric productivity of 3.5 g l(-1) h(-1) from an initial xylose concentration of 200 g l(-1). Even at a very high xylose concentration, e.g., 350 g l(-1), this strain produced xylitol at a moderate rate of 2.07 g l(-1) h(-1). In a fed-batch fermentation of xylose and glucose, 260 g l(-1) xylose was added, and the xylitol production was 234 g l(-1) for 48 h, corresponding to a rate of 4.88 g l(-1) h(-1). To increase xylitol productivity, cells were recycled in a submerged membrane bioreactor with suction pressure and air sparging. For each recycle round in cell-recycle fermentation, the average concentration of xylitol produced, fermentation time, volumetric productivity, and product yield were 180 g l(-1), 19.5 h, 8.5 g l(-1) h(-1), and 85%, respectively. When cell-recycle fermentation was started with the cell mass concentrated twofold after batch fermentation and performed for 10 recycle rounds, we achieved a very high productivity of 12 g l(-1) h(-1). The productivity and total amount of xylitol in cell-recycle fermentation were 3.4- and 11.0-fold higher than those in batch fermentation, respectively.

Bioreactors↗
PubMed2006

Foam control in fermentation bioprocess: from simple aeration tests to bioreactor.

In this article, we describe the development of a simple laboratory test for the effective screening of foam control agents on a selected fermentation system, the mass production of Yarrowia lipolytica. Aeration testing is based on sparging air in the foaming medium allowing partial reproduction of the gas-liquid hydrodynamic encountered in bioreactors. "Dynamic sparge test," for which measurements are made during foam formation, was used to compare the capacity of three antifoams, based on different technologies, to control the foam produced in the fermentation broth. The selected foam control agents were: (1) an organic antifoam (TEGO AFKS911), (2) a silicone-based emulsion containing in situ treated silica (DC-1520) and (3) a silicone/ organic blend silica-free formulation. The testing results demonstrated dramatic differences among them and showed that the capacity of TEGO AFKS911 and DC-1520 to control the foam generated in the fermentation broth decreases as a function of fermentation time. This occurred to a much lesser extent for the silicone/ organic blend formulation. These results were correlated with the change of the foam nature and the increase of foam stability of the fermentation broth with culture time. The increase in protein content as a function of growth time was correlated with an increase in foam stability and antifoam consumption. A "synthetic fermentation broth" was also developed, by adding both proteins and microorganism to the culture medium. This allowed us to mimic the fermentation broth, shown by the similar antifoams behaviour, and is therefore a simple methodology useful for the selection of appropriate antifoams.

Air Movements↗
PubMed2000

High-yield fermentation of pentoses into lactic acid.

Lactobacillus species capable of fermenting glucose are generally incapable of utilizing xylose for growth or fermentation. In this study, a novel aspect of a well-known Lactobacillus strain, L. casei subsp. rhamnous (ATCC 10863), was uncovered: it can ferment xylose as efficiently as glucose. This strain is a registered organism, extremely stable on long-term operation. Fermentation by this strain is characterized by an initial lag phase lasting 24-72 h before xylose consumption takes place. The yield (grams/gram) of lactic acid from xylose is in excess of 80% with initial volumetric productivity of 0.38 g/(L.h). Acetic acid is the primary byproduct formed at the level of about 10% of the lactic acid. In addition to xylose, it can ferment all other minor sugars in hemicellulose except arabinose. Subjected to mixed sugar fermentation, this strain consumes glucose first, then mannose, followed by almost simultaneous utilization of xylose and galactose. It shows high tolerance for lactic acid as well as extraneous toxins. It can ferment the mixed sugars present in acid-treated hydrolysate of softwood, giving yields similar to that of pure sugar but at a slower rate.

Arabinose↗
PubMed1981

[Basic examination on the energization of experimental animal feces by methane fermentation (author's transl)].

Basic experiments of methane fermentation of livestock excreta have been reported by many investigators, yet there has been no report of experiments of methane fermentation of experimental animal feces. We considered that it would be feasible to gasiby experimental animal feces by methane fermentation. In this report, methane gas fermentation of rat feces is studied. The results are summarized as follows: 1. Methane fermentation of rat feces yielded, under the conditions described, 220-4231 of gas per kg of organic matter. 2. Decomposition ratio of BOD removal volume in organic matter was 50-60% when the fermentation condition was optimum. 3. The volume of gas from BOD removal volume in organic matter was 500-600ml/g. 4 Methane gas contents in the gas generated from the feces ranged from about 55-60%. 5. COD removal ratio was above 80%, and BOD removal ratio above 90%. From these data, the authors conclude that under the optimum conditions, described sufficient methane gas can be obtained from rat feces by methane fermentation.

Animals↗
PubMed1992

A net carbohydrate and protein system for evaluating cattle diets: I. Ruminal fermentation.

The Cornell Net Carbohydrate and Protein System (CNCPS) has a kinetic submodel that predicts ruminal fermentation. The ruminal microbial population is divided into bacteria that ferment structural carbohydrate (SC) and those that ferment nonstructural carbohydrate (NSC). Protozoa are accommodated by a decrease in the theoretical maximum growth yield (.50 vs .40 g of cells per gram of carbohydrate fermented), and the yields are adjusted for maintenance requirements (.05 vs .150 g of cell dry weight per gram of carbohydrate fermented per hour for SC and NSC bacteria, respectively). Bacterial yield is decreased when forage NDF is < 20% (2.5% for every 1% decrease in NDF). The SC bacteria utilize only ammonia as a N source, but the NSC bacteria can utilize either ammonia or peptides. The yield of NSC bacteria is enhanced by as much as 18.7% when proteins or peptides are available. The NSC bacteria produce less ammonia when the carbohydrate fermentation (growth) rate is rapid, but 34% of the ammonia production is insensitive to the rate of carbohydrate fermentation. Ammonia production rates are moderated by the rate of peptide and amino acid uptake (.07 g of peptide per gram of cells per hour), and peptides and amino acids can pass out of the rumen if the rate of proteolysis is faster than the rate of peptide utilization. The protein-sparing effect of ionophores is accommodated by decreasing the rate of peptide uptake by 34%. Validation with published data of microbial flow from the rumen gave a regression with a slope of .94 and an r2 of .88.

Ammonia↗
PubMed1993

The feeding of raw, fermented poultry byproducts: using mink as a model.

In this study, the safety of fermentation as a method of preservation of raw animal byproducts used for animal nutrition was tested. Two feeding trials with mink, as a model for nonruminant animals, were carried out. In the first trial mink were given a fermented diet composed of raw poultry and fish byproducts supplemented with cereals, glucose, lactic acid, premix, and starter culture (Lactobacillus plantarum and Enterococcus faecium). These mink failed to deliver kits, and 7 of the 30 females in the test group died. At autopsy no specific cause of death could be diagnosed, although all the dead mink showed symptoms of cachexia. In a second trial, a group of mink kits, during the growth period, was given a diet composed of fermented poultry byproducts, just before feeding mixed with raw fish. The weight gain of the mink in the test group decreased statistically compared with that of the control group, mainly for the male members of the group. From the end of October until the beginning of November, during pelt priming, some mink showed symptoms of severe weight loss. It is suggested that the measured increase of amino acid breakdown, and(or) the acidic pH of the fermented diet, caused these unfavorable results. To examine the effect of the fermented diet on the gut flora, fecal samples were analyzed. The fermented diet changed the composition of the gut flora significantly. In the group that received the fermented diet the number of lactobacilli and the mesophilic aerobic count increased and the number of Enterobacteriaceae and enterococci decreased compared with the control group.(ABSTRACT TRUNCATED AT 250 WORDS)

Amino Acids↗
PubMed1999

Effects of laidlomycin propionate and monensin on the in vitro mixed ruminal microorganism fermentation.

The objective of this study was to compare the effects of laidlomycin propionate and monensin on the in vitro fermentation of ground corn, Trypticase, or alfalfa hay by mixed ruminal microorganisms. Ruminal fluid was collected from two steers fed 9.27 kg DM of a high-concentrate (62.2% ground corn and 17.4% cottonseed hulls) diet per day and composited. In the first study, no ionophore was included in the diet; the diet in the second study contained 11.1 g of laidlomycin propionate per ton of feed. The animals were allowed an adjustment period of 14 d for each dietary treatment before samples were collected. When ruminal fluid from unadapted animals was used, both monensin and laidlomycin propionate decreased (P<.05) CH4 concentration and the acetate:propionate ratio with ground corn and alfalfa hay. Monensin reduced (P<.05) in vitro dry matter disappearance of alfalfa and increased (P<.05) final pH in the ground corn and alfalfa hay fermentations. Both laidlomycin propionate and monensin decreased (P<.05) concentrations of acetate, propionate, isobutyrate, isovalerate, CH4, and NH3 in Trypticase fermentations. When ruminal fluid from adapted animals was used, both ionophores still reduced the concentrations of most fermentation products. However, there was generally less inhibition compared with fermentations inoculated with unadapted mixed ruminal microorganisms. In the presence of 5 mM maltose, mixed ruminal bacteria produced high concentrations (10 to 11 mM) of lactate, and addition of both ionophores to these fermentations was effective in reducing (P<.05) lactate production. In conclusion, laidlomycin propionate alters the mixed ruminal microorganism fermentation in a manner similar to monensin, but, at the concentrations used in this study, monensin seemed to be a more potent inhibitor.

Animal Feed↗
PubMed2001

Fruit and vegetable fiber fermentation by gut microflora from canines.

The objective of this study was to assess fermentability by canine gut microflora to include shortchain fatty acid (SCFA) production, organic matter (OM) disappearance, and gas production of vegetable and fruit fiber sources compared to fiber standards (psyllium, citrus pectin, and Solka Floc). Fiber sources included apple pomace, carrot pomace, flaxseed, fruit blend (mixture of peach, almond, nectarine, and plum), grape pomace, pea hulls, pistachio, and tomato pomace. Substrates were fermented in vitro for 4, 12, and 24 h with fecal flora obtained from three healthy dogs. Citrus pectin had the highest OM disappearance, SCFA production, and gas production at all times of fermentation; psyllium was intermediate and Solka Floc was lowest. A wide variation in fermentability was noted among the vegetable and fruit fiber sources. Apple pomace, carrot pomace, and flaxseed had the greatest fermentability as assessed by OM disappearance. Pea hulls and tomato pomace had intermediate OM disappearances, and fruit blend, grape pomace, and pistachio were poorly fermented. Carrot pomace produced the largest amounts of gas and SCFA. Apple pomace produced high concentrations of gas but intermediate concentrations of SCFA. Pea hulls and tomato pomace produced intermediate concentrations of gas and SCFA, whereas flaxseed, fruit blend, grape pomace, and pistachio produced low amounts of these fermentation products. For all substrates collectively, OM disappearance was highly correlated with both gas production (r2 = 0.782 and 0.723 for 12- and 24-h values, respectively) and SCFA production (r2 = 0.737 and 0.738 for 12- and 24-h values, respectively). In general, OM disappearance, gas production, and SCFA production were related to the insoluble:soluble fiber ratio in the samples; as the insoluble:soluble ratio decreased (increased soluble fiber), the OM disappearance, gas production, and SCFA production increased.

Animal Feed↗
PubMed2003

Dietary galactooligosaccharides affect ileal and total-tract nutrient digestibility, ileal and fecal bacterial concentrations, and ileal fermentative characteristics of growing pigs.

The objective of this study was to evaluate dietary galactooligosaccharide (Gal OS) addition on swine nutrient digestibility, ileal and fecal bacterial populations, and ileal short-chain fatty acid (SCFA) production, and to determine their impact on ileal fermentative characteristics in vitro. Twelve T-cannulated pigs (BW = 25 kg) were fed a diet free of Gal OS for 21 d. On d 22, ileal digesta samples were collected for an in vitro fermentation experiment (Exp. 1). Substrates included: raffinose/stachyose combination (R + S), soy solubles (SS), and transgalactooligosaccharides (TOS). Also included were the non-OS components of SS and TOS. Nine pigs (three donors per treatment) served as ileal effluent donors. Each substrate was fermented in vitro for 6 h, and pH and SCFA and gas production were determined. Pigs then were allotted to three treatments: a Gal OS-free control diet and the control diet with either 3.5% added Gal OS from SS or TOS. Diets, feces, and digesta samples collected weekly for 6 wk on d 6 (feces) and 7 (digesta) were analyzed for DM, OM, CP, and chromic oxide concentrations. Feces and ileal digesta were analyzed for bifidobacteria and lactobacilli populations. Ileal digesta samples were analyzed for SCFA. On d 64, a second in vitro fermentation experiment (Exp. 2) was conducted using ileal effluent from three pigs per treatment and the same substrates used in Exp. 1. In vivo results showed that ileal and total tract DM and OM digestion were decreased (P < 0.05) by addition of both SS and TOS to the diet. Ileal and total-tract N digestibilities were decreased (P < 0.05) by dietary addition of SS. Fecal bifidobacteria and lactobacilli were increased (P < 0.05) by addition of SS and TOS to the diet. Ileal propionate and butyrate concentrations were greater (P < 0.05) for pigs fed diets containing both sources of Gal OS. In vitro results showed that fermentation data were not affected by donor animal adaptation to treatment. For both in vitro experiments, gas and SCFA production were higher (P < 0.05) for R + S than for SS or TOS. Fermentation of R + S resulted in a higher pH (P < 0.05) than did SS or TOS. Fermentation of non-OS components of SS and TOS resulted in more (P < 0.05) gas and SCFA production, and pH values that did not differ (P > 0.05) compared to SS and TOS. The Gal OS used in this study were prebiotics, increasing beneficial bacteria in vivo and SCFA concentrations both in vivo and in vitro.

Animal Feed↗
PubMed2004

In vitro fermentation of various fiber and starch sources by pig fecal inocula.

Freeze-dried ileal effluent (1% wt/vol) from cannulated pigs fed rice-based diets with the inclusion of either animal protein (CON), animal protein plus potato starch (PS), animal protein plus sugar beet pulp (SBP), or animal protein plus wheat bran (WB) was incubated anaerobically at pH 6.0 in fermenters containing 5% (wt/vol) fecal slurry comprising mineral salts medium and 50 g/L of fresh feces from pigs fed the same diets as the cannulated pigs. Samples were collected from the fermenters at 0, 2, 4, 12, 24, and 48 h during in vitro fermentation for measuring nonstarch polysaccharides (NSP), starch, and short-chain fatty acids (SCFA). Results showed that the major SCFA produced were acetate, propionate, and butyrate. The inclusion of soluble dietary fiber (diet SBP) caused the highest concentrations of acetate, propionate, butyrate, and total SCFA, whereas the increase in the production of propionate resulting from the addition of insoluble dietary fiber (diet WB) only occurred at the initial stages during 48 h in vitro fermentation. At all sampling occasions (except for 4 h), the levels of butyrate were increased (P < 0.01) by resistant starch compared with fiber sources, showing that a higher level of butyrate can be achieved through microbial fermentation by potato starch. Lowered (P < 0.05) butyrate concentrations were observed with diet WB during in vitro fermentation. With the inclusion of fiber sources, the energy originating from SCFA was similar to that from NSP disappearance, whereas the values were lower (P < 0.05) from NSP disappearance than for SCFA generated without fiber sources supplemented. We conclude that more substrate is available in ileal effluent with the addition of soluble dietary fiber, and an increased level of butyrate could be achieved through microbial fermentation by resistant starch.

Animals↗
PubMed1993

The dependence of the in vitro fermentation of dietary fibre to short-chain fatty acids on the contents of soluble non-starch polysaccharides.

The fermentability of cellulose and dietary fibre in common clinical use (Inolaxol, Fiberform, Vi-Siblin, Lunelax, pectin) was measured as the in vitro production of short-chain fatty acids, lactate, and ammonia in 16.6% faecal homogenates from 18 healthy volunteers. The results were compared with the contents of soluble and insoluble non-starch polysaccharides as determined by the method of Englyst. The amounts of soluble non-starch polysaccharides in the fibre were closely associated with the mean productions of short-chain fatty acids after 6 h (R = 0.94, p < 0.002) and 24 h (R = 0.98, p < 0.0002) of incubation. The mean production of ammonia was inversely related to the soluble fraction of the fibre (after 6 h, R = -0.93, p < 0.003; after 24 h, R = -0.90, p < 0.006). These variables were not dependent on the insoluble fractions of the fibre. The in vitro fermentability differed considerably among the fibres: cellulose and Inolaxol (sterculia gum) were almost non-fermentable, Fiberform (wheat bran-based) was low-grade fermentable, Vi-Siblin and Lunelax (both ispaghula husk) were intermediately fermentable, and pectin was highly fermentable. These findings support that the water solubility determines the degree of fermentability of dietary fibre and thereby the corresponding bacterial assimilation of ammonia. In vitro measurements of short-chain fatty acid production in faecal homogenates may hence supplement commonly used methods to classify dietary fibre.

Adult↗
PubMed1995

The role of oral administration of oatmeal fermented by Lactobacillus reuteri R2LC on bacterial translocation after acute liver failure induced by subtotal liver resection in the rat.

BACKGROUND: Previous experimental studies showed that a disturbed ecology of the enteric bacterial population might contribute to the occurrence of bacterial translocation from the gut in acute liver failure (ALF). METHODS: In the present study the effects of oral administration of exogenous Lactobacillus reuteri R2LC and oat fiber on bacterial overgrowth and translocation and on enterocyte protein contents were investigated in rats with ALF induced by subtotal liver resection. The oatmeal soup base was anaerobically inoculated with L. reuteri R2LC and fermented for 15 h. The animals were then fed with fermented or unfermented oatmeal or saline daily for 6 days before the experimental procedure. RESULTS: The incidence of bacterial translocation to the systemic circulation was nil and 17% in rats subjected to sham operation with saline or 90% hepatectomy with fermented oatmeal, respectively, and 80-90% and 34-50% in rats subjected to hepatectomy with saline or unfermented oatmeal. One rat treated with fermented oatmeal had positive bacterial growth in mesenteric lymph nodes (MLN), which was significantly lower than in hepatectomized rats with saline or unfermented oatmeal (80-100% and 50-67%). No significant differences was demonstrable between hepatectomized animals with oral administration of fermented or unfermented oatmeal as compared with sham-operated rats. The number of anaerobic bacteria, Gram-negative anaerobes, and Lactobacillus decreased significantly, and the number of Escherichia coli increased in the distal small intestine and colon in hepatectomized animals with saline or unfermented oatmeal, as compared with animals subjected to sham operation or hepatectomy with fermented oatmeal. CONCLUSIONS: The occurrence of bacterial translocation from the gut in 90% hepatectomy-induced ALF could be prevented by fermented oatmeal, which implies possibilities for biologically balancing the enteric bacterial ecology.

Animals↗