Chicory root and inulin stimulate butyrate-producing bacterial communities in an in vitro model of the piglet's gastro-intestinal tract

Uerlings, Julie; Schroyen, Martine; Bindelle, Jérôme; Bruggeman, Geert; Everaert, Nadia

doi:10.1016/j.bcdf.2021.100269

Article (Scientific journals)

Chicory root and inulin stimulate butyrate-producing bacterial communities in an in vitro model of the piglet's gastro-intestinal tract

Uerlings, Julie; Schroyen, Martine; Bindelle, Jérôme et al.

2021 • In Bioactive Carbohydrates and Dietary Fibre, 26

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https://hdl.handle.net/2268/261230

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10.1016/j.bcdf.2021.100269

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Keywords :

By-products; Fermentation; In vitro; Microbiota; Pig

Abstract :

[en] Nutritional management is a promising strategy to alleviate intestinal disorders around weaning in pig production. By-products from the agro-industrial sector are major sources of dietary fibres suitable for livestock feeding and could represent potential prebiotic candidates to modulate beneficial microbiota populations and especially butyrate-producing bacteria. In the present study, chicory root and pulp, citrus pulp, rye bran and soybean hulls were tested in an in vitro batch fermentation model for their microbiota-modulating capacities in comparison to inulin, considered as positive prebiotic control. The microbiota composition in the broths after 6, 12 and 24 h of fermentation was analysed using 16S rRNA gene sequencing. After 24 h, the fermentation of chicory root led to a rise in Firmicutes relative abundance, similar to inulin. Enriched Eubacterium spp. and Ruminococcus spp. levels were found for chicory root and inulin at each of the three time-points in comparison to the other ingredients. These two genera were positively correlated to butyrate production after 12 and 24 h. The tested by-products showed increased levels of Bacteroidetes after 6 h compared to inulin. At each time-point, higher relative proportions of Bacteroides spp. were found with the by-products in comparison to inulin. We can therefore suppose that inulin and chicory root supplementations promoted the Firmicutes phylum by stimulating butyrate-producing bacteria in vitro. Chicory root and inulin could therefore be considered as prebiotic ingredients to modulate butyrate production in vivo, with beneficial effects on intestinal health. © 2021

Disciplines :

Animal production & animal husbandry

Author, co-author :

Uerlings, Julie ; Precision Livestock and Nutrition Unit, TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, ULiège, Passage des déportés, 2, Gembloux, 5030, Belgium, Research Foundation for Industry and Agriculture, National Scientific Research Foundation (FRIA-FNRS), Rue d'Egmont 5, Brussels, 1000, Belgium

Schroyen, Martine ; Université de Liège - ULiège > Département GxABT > Département GxABT

Bindelle, Jérôme ; Université de Liège - ULiège > Département GxABT > Ingénierie des productions animales et nutrition

Bruggeman, Geert; Royal Agrifirm Group, Landgoedlaan 20, 7325 AW Apeldoorn, Netherlands

Everaert, Nadia ; Université de Liège - ULiège > Département GxABT > Ingénierie des productions animales et nutrition

Language :

English

Title :

Chicory root and inulin stimulate butyrate-producing bacterial communities in an in vitro model of the piglet's gastro-intestinal tract

Publication date :

2021

Journal title :

Bioactive Carbohydrates and Dietary Fibre

ISSN :

2212-6198

Publisher :

Elsevier Ltd

Volume :

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

Fonds De La Recherche Scientifique - FNRS, FNRS: 31248729, ID33848511Fonds pour la Formation à la Recherche dans l’Industrie et dans l’Agriculture, FRIA

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since 21 June 2021

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