Effects of pectin on fermentation characteristics, carbohydrate utilization, and microbial community composition in the gastrointestinal tract of weaning pigs

Molecular Nutrition and Food Research - Tập 61 Số 1 - 2017
Lingmin Tian1, Geert Bruggeman2, Marco van den Berg3, Klaudyna Borewicz4, Antonius Scheurink5, E.M.A.M. Bruininx6, Paul De Vos7, Hauke Smidt4, Henk A. Schols1, Harry Gruppen1
1Laboratory of Food Chemistry, Wageningen University, Wageningen, The Netherlands
2Nutrition Sciences N.V., Ghent (Drongen), Belgium
3DSM Biotechnology Center, Delft, The Netherlands
4Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands
5Groningen Institute for Evolutionary Life Science, University of Groningen, Groningen, the Netherlands
6Agrifirm Innovation Center, Apeldoorn, the Netherlands
7Department of Pathology and Medical Biology, University of Groningen, University Medical Center Groningen, Groningen, the Netherlands

Tóm tắt

ScopeWe aimed to investigate the effects of three different soluble pectins on the digestion of other consumed carbohydrates, and the consequent alterations of microbiota composition and SCFA levels in the intestine of pigs.Methods and resultsPiglets were fed a low‐methyl esterified pectin enriched diet (LMP), a high‐methyl esterified pectin enriched diet (HMP), a hydrothermal treated soybean meal enriched diet (aSBM) or a control diet (CONT). LMP significantly decreased the ileal digestibility of starch resulting in more starch fermentation in the proximal colon. In the ileum, low‐methyl esterified pectin present was more efficiently fermented by the microbiota than high‐methyl esterified pectin present which was mainly fermented by the microbiota in the proximal colon. Treated soybean meal was mainly fermented in the proximal colon and shifted the fermentation of cereal dietary fiber to more distal parts, resulting in high SCFA levels in the mid colon. LMP, HMP, and aSBM decreased the relative abundance of the genus Lactobacillus and increased that of Prevotella in the colon.ConclusionThe LMP, HMP, and aSBM, differently affected the digestion processes compared to the control diet and shaped the colonic microbiota from a Lactobacillus‐dominating flora to a Prevotella‐dominating community, with potential health‐promoting effects.

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Molecular Nutrition and Food Research

Tập 61 Số 1

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