Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System

The purpose of the study was to assess the artificial saliva (AS) pH on ruminal fermentation and rumen bacteria community in the rumen simulation technique (RUSITEC) system. The experiment was performed in two treatments (low AS pH vs. high AS pH) with four replicates. The low AS pH was sustained by...

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Autores principales:	Tongqing Guo, Tao Guo, Yurong Cao, Long Guo, Fei Li, Fadi Li, Guo Yang
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	artificial saliva rumen bacteria rumen pH in vitro ruminant Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/8707ad9310c845ce81f72afbdd3927ab
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spelling	oai:doaj.org-article:8707ad9310c845ce81f72afbdd3927ab2021-11-16T07:48:44ZChanges in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System2296-861X10.3389/fnut.2021.760316https://doaj.org/article/8707ad9310c845ce81f72afbdd3927ab2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.760316/fullhttps://doaj.org/toc/2296-861XThe purpose of the study was to assess the artificial saliva (AS) pH on ruminal fermentation and rumen bacteria community in the rumen simulation technique (RUSITEC) system. The experiment was performed in two treatments (low AS pH vs. high AS pH) with four replicates. The low AS pH was sustained by altering the composition of the AS (NaHCO3 from 9.8 to 1.96 g/L, Na2HPO4 from 9.3 to 1.86 g/L) according to McDougall's method. The diets were supplemented with 16 g basic diets with forage to the concentrate ratio of 50:50. The experiments were conducted over 13-day incubation periods, with 9 days adaption and 4 days sample collection. The results showed low AS pH decreased dry matter (DM) degradability (64.37 vs. 58.67%), organic matter (OM) degradability (64.38 vs. 59.32%), neutral detergent fiber (NDF) degradability (46.87 vs. 39.94%), acid detergent fiber (ADF) degradability (38.16 vs. 31.13%), and crude protein (CP) degradability (70.33 vs. 62.99%), respectively. Compared with the high AS pH, the low AS pH increased the proportion of butyrate (P = 0.008) and decreased the proportion of propionate (P < 0.001). At the bacteria community, the low AS pH increased the abundances of Spirochaetes (P = 0.001) and Synergistetes (P = 0.004) and decreased the Verrucomicrobia abundance (P = 0.004) in solid-associated bacteria. At the genus level, the low AS pH increased the abundance of Lactobacillus (P = 0.050) and decreased the abundance of Schwartzia (P = 0.002) in solid-associated bacteria. The abundances of Prevotellaceae_YAB2003_group (P = 0.040), Schwartzia (P = 0.002), and Ruminobacter (P = 0.043) were lower in the low AS pH group compared with the high AS pH group in liquid-associated bacteria. Low AS pH decreased the number of Ruminococcus albus, Ruminococcus flavefaciens, Fibrobacter succinogenes (P < 0.001) both in the solid- and liquid-associated bacteria, respectively. The results of the present study included three groups of bacteria communities according to the different sensitives to rumen pH: the abundances of Lactobacillus, Succinivibrio, and Prevotella_7 are increased with decreasing AS pH; the amounts of R. albus, R. flavefaciens, F. succinogenes as well as the abundances of Schwartzia and Ruminobacter decreased with the reducing AS pH; the abundances of Selenomonas_1, Rikenellaceae_RC9_gut_group, and Succiniclasticum were not affected by the AS pH in RUSTITEC.Tongqing GuoTao GuoYurong CaoLong GuoFei LiFadi LiGuo YangFrontiers Media S.A.articleartificial salivarumen bacteriarumen pHin vitroruminantNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	artificial saliva rumen bacteria rumen pH in vitro ruminant Nutrition. Foods and food supply TX341-641
spellingShingle	artificial saliva rumen bacteria rumen pH in vitro ruminant Nutrition. Foods and food supply TX341-641 Tongqing Guo Tao Guo Yurong Cao Long Guo Fei Li Fadi Li Guo Yang Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System
description	The purpose of the study was to assess the artificial saliva (AS) pH on ruminal fermentation and rumen bacteria community in the rumen simulation technique (RUSITEC) system. The experiment was performed in two treatments (low AS pH vs. high AS pH) with four replicates. The low AS pH was sustained by altering the composition of the AS (NaHCO3 from 9.8 to 1.96 g/L, Na2HPO4 from 9.3 to 1.86 g/L) according to McDougall's method. The diets were supplemented with 16 g basic diets with forage to the concentrate ratio of 50:50. The experiments were conducted over 13-day incubation periods, with 9 days adaption and 4 days sample collection. The results showed low AS pH decreased dry matter (DM) degradability (64.37 vs. 58.67%), organic matter (OM) degradability (64.38 vs. 59.32%), neutral detergent fiber (NDF) degradability (46.87 vs. 39.94%), acid detergent fiber (ADF) degradability (38.16 vs. 31.13%), and crude protein (CP) degradability (70.33 vs. 62.99%), respectively. Compared with the high AS pH, the low AS pH increased the proportion of butyrate (P = 0.008) and decreased the proportion of propionate (P < 0.001). At the bacteria community, the low AS pH increased the abundances of Spirochaetes (P = 0.001) and Synergistetes (P = 0.004) and decreased the Verrucomicrobia abundance (P = 0.004) in solid-associated bacteria. At the genus level, the low AS pH increased the abundance of Lactobacillus (P = 0.050) and decreased the abundance of Schwartzia (P = 0.002) in solid-associated bacteria. The abundances of Prevotellaceae_YAB2003_group (P = 0.040), Schwartzia (P = 0.002), and Ruminobacter (P = 0.043) were lower in the low AS pH group compared with the high AS pH group in liquid-associated bacteria. Low AS pH decreased the number of Ruminococcus albus, Ruminococcus flavefaciens, Fibrobacter succinogenes (P < 0.001) both in the solid- and liquid-associated bacteria, respectively. The results of the present study included three groups of bacteria communities according to the different sensitives to rumen pH: the abundances of Lactobacillus, Succinivibrio, and Prevotella_7 are increased with decreasing AS pH; the amounts of R. albus, R. flavefaciens, F. succinogenes as well as the abundances of Schwartzia and Ruminobacter decreased with the reducing AS pH; the abundances of Selenomonas_1, Rikenellaceae_RC9_gut_group, and Succiniclasticum were not affected by the AS pH in RUSTITEC.
format	article
author	Tongqing Guo Tao Guo Yurong Cao Long Guo Fei Li Fadi Li Guo Yang
author_facet	Tongqing Guo Tao Guo Yurong Cao Long Guo Fei Li Fadi Li Guo Yang
author_sort	Tongqing Guo
title	Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System
title_short	Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System
title_full	Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System
title_fullStr	Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System
title_full_unstemmed	Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System
title_sort	changes in the fermentation and bacterial community by artificial saliva ph in rusitec system
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/8707ad9310c845ce81f72afbdd3927ab
work_keys_str_mv	AT tongqingguo changesinthefermentationandbacterialcommunitybyartificialsalivaphinrusitecsystem AT taoguo changesinthefermentationandbacterialcommunitybyartificialsalivaphinrusitecsystem AT yurongcao changesinthefermentationandbacterialcommunitybyartificialsalivaphinrusitecsystem AT longguo changesinthefermentationandbacterialcommunitybyartificialsalivaphinrusitecsystem AT feili changesinthefermentationandbacterialcommunitybyartificialsalivaphinrusitecsystem AT fadili changesinthefermentationandbacterialcommunitybyartificialsalivaphinrusitecsystem AT guoyang changesinthefermentationandbacterialcommunitybyartificialsalivaphinrusitecsystem
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Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System

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