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Fermentation
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In Vitro Digestibility and Ruminal Fermentation Profile
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In Vitro Digestibility and Ruminal Fermentation Profile

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (30 August 2023) | Viewed by 12920

Special Issue Editors

Prof. Dr. Guijie Chen

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Guest Editor
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
Interests: fermented foods; fuzhuan brick tea; human health safety; gut microbiota; metabolic syndrome
Special Issues, Collections and Topics in MDPI journals
Dr. Zhuqing Dai

E-Mail Website
Guest Editor
Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Interests: fermented foods; nutrients; carotenoids; gut microbiota; polysaccharides; friuts and vegetables
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Chunxu Chen

E-Mail Website1 Website2
Guest Editor
College of Food Engineering, Anhui Science and Technology University, Bengbu, China
Interests: intestine flora; ruminococcaceae; microorganisms
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food ingredients plays a crucial role in human health, and health-promoting effects of food ingredients are highly related to their digestion and fermentation characteristics in gastrointestinal tract. A growing amount of evidence suggests that the gut microbiota may serve as an important modulator of the crosstalk between diet and human health. Recently and more strikingly, some reports have demonstrated that some food ingredients, such as polysaccharides and polyphenols, can evade the digestive system without digestion by human enzymes in the saliva, stomach and small intestine. The indigestible food ingredients can then reach the large intestine intact, where they can be broken down and utilized by gut microbiota. As a result, some health-promoting gut microbiota levels, such as of Akkermansia muciniphila, are increased; furthermore, some beneficial metabolic products such as short-chain fatty acids (SCFAs) in the area also are enhanced, which may positively contribute to human health. Thus, evaluating digestion and fermentation characteristics of food ingredients has been highly important.

It is well-known that it has been difficult to detect the changes of food ingredients if an animal model was used to evaluate the digestion and fermentation characteristics of food ingredients due to the complex composition of the animal diet. However, the digestion and fermentation model in vitro have the advantages of reproducibility, simplicity, universality, and can integrally simulate the in vivo conditions to mimic oral, gastric, small intestinal and large intestinal digestive processes. Thus, the in vitro gastrointestinal digestion and fermentation models have been widely used for evaluating activities of food ingredients.

Thus, this Special Issue of Fermentation focuses on the in vitro digestibility and ruminal fermentation profile of food ingredients, and it is expected that this publication could substantially expand our knowledge of digestion and fermentation characteristics of food ingredients and further stimulate future research. Accordingly, this Special Issue, welcomes experts working in the field to submit original experimental studies and reviews that cover state-of-the-art advances in this important area.

This Special Issue will highlight the most recent advances in, but is not limited to, the following subjects:

  • Changes in physicochemical and biological properties during gastrointestinal digestion and fermentation;
  • Innovative approaches to evaluating the digestion and fermentation characteristics of food ingredients;
  • Metabolic characteristics and biotransformation of food ingredients during gastrointestinal digestion and fermentation system;
  • The interaction between gut microbiota and food ingredients;
  • The potential risk of food ingredients on the human health evaluated using digestion and fermentation model in vitro.

Prof. Dr. Guijie Chen
Dr. Zhuqing Dai
Prof. Dr. Chunxu Chen
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • in vitro digestibility
  • ruminal fermentation
  • gut microbiota
  • multi-omics techniques
  • metabolic characteristics and biotransformation
  • prebiotic activity
  • food ingredients
  • health-promoting functions
  • potential risk

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Published Papers (7 papers)

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Research

17 pages, 3025 KiB  
Article
Enhancing Acetic Acid Production in In Vitro Rumen Cultures by Addition of a Homoacetogenic Consortia from a Kangaroo: Unravelling the Impact of Inhibition of Methanogens and Effect of Almond Biochar on Rumen Fermentations
by Renan Stefanini Lopes and Birgitte Ahring
Fermentation 2023, 9(10), 885; https://doi.org/10.3390/fermentation9100885 - 29 Sep 2023
Cited by 1 | Viewed by 1547
Abstract
A homoacetogenic consortium was cultivated from feces from a nursing joey red kangaroo and inoculated into an in vitro ruminal culture. The in vitro ruminal culture was treated with methanogenic inhibitor 2-bromoethanesulfonate (BES), followed by two different homoacetogenic inoculation strategies. Initial observations showed [...] Read more.
A homoacetogenic consortium was cultivated from feces from a nursing joey red kangaroo and inoculated into an in vitro ruminal culture. The in vitro ruminal culture was treated with methanogenic inhibitor 2-bromoethanesulfonate (BES), followed by two different homoacetogenic inoculation strategies. Initial observations showed inhibitory effects of BES, with stabilization of the acetic acid concentrations without any increase in concentration, even with the homoacetogenic inoculation. When homoacetogenic bacterial culture was added after the BES addition had ceased, acetic acid production was increased 2.5-fold. Next-generation sequencing showed an increased population of Bacteroidetes after inoculation with the homoacetogenic consortia, along with a slight decrease in diversity. An Almond Shell biochar (AS) addition resulted in a 28% increase in acetic acid concentration if tested directly on the homoacetogenic kangaroo consortia. However, when applied to the rumen culture, it did not enhance acetate production but further promoted other reductive pathways such as methanogenesis and propiogenesis, resulting in increased concentrations of methane and propionic acid, respectively. These findings demonstrate that bioaugmentation with homoacetogenic bacteria can improve acetic acid production of an in vitro rumen culture when methanogenesis has been eliminated. Such advancements can potentially contribute to the optimization of rumen fermentation processes and may have practical implications for improved livestock feed efficiency and methane mitigation strategies. Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile)
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10 pages, 1754 KiB  
Article
Effects of Microencapsulated Blend of Organic Acids and Pure Botanicals on the Ruminal Microbiota in an In Vitro Dual-Flow Continuous Culture System
by Richard R. Lobo, Luiz Fernando Wurdig Roesch, Ester Grilli and Antonio P. Faciola
Fermentation 2023, 9(8), 730; https://doi.org/10.3390/fermentation9080730 - 4 Aug 2023
Cited by 1 | Viewed by 1744
Abstract
The objective of the study was to evaluate the effects of dietary supplementation of a microencapsulated blend of organic acids and pure botanicals (mOAPBs) on the solid- and liquid-associated microenvironment (SAM and LAM, respectively) of the ruminal microbiome using an in vitro dual-flow [...] Read more.
The objective of the study was to evaluate the effects of dietary supplementation of a microencapsulated blend of organic acids and pure botanicals (mOAPBs) on the solid- and liquid-associated microenvironment (SAM and LAM, respectively) of the ruminal microbiome using an in vitro dual-flow continuous culture system. Ruminal content was incubated in eight fermenters and the basal diet was supplemented with increasing levels of mOAPBs (0; 0.12; 0.24; or 0.36% DM) which contained 55.6% hydrogenated and refined palm oil, 25% citric acid, 16.7% sorbic acid, 1.7% thymol, and 1% vanillin. All diets had a similar nutritional composition (16.1 CP, 30.9 NDF, and 32.0 starch, % DM basis). After 7 days of adaptation, a pooled sample across the days was collected in each period for identification of the microbiome of SAM and LAM. There was no effect of mOAPB on alpha-, beta-diversity, and microbial abundance. The SAM had a greater bacterial diversity and the principal component analysis demonstrated that it had a divergent bacterial profile from LAM. Additionally, SAM had an increased abundance of carbohydrate-degrading microorganisms. In summary, mOAPBs did not modulate the ruminal microbiome. The microenvironment microbiome of solid- and liquid-associated microenvironments were different, with SAM having a greater carbohydrate-degrading microorganism population. Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile)
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18 pages, 3120 KiB  
Article
Effect of Potato Vine and Leaf Mixed Silage to Whole Corn Crops on Rumen Fermentation and the Microbe of Fatten Angus Bulls
by Siyu Zhang, Jiajie Deng, Yafang Cui, Lina Wang, Yingqi Li, Xianli Wang, Shengnan Min, Huili Wang, Qianzi Zhang, Peiqi Li, Yawen Luo, Xinjun Qiu, Yang He, Binghai Cao and Huawei Su
Fermentation 2023, 9(8), 704; https://doi.org/10.3390/fermentation9080704 - 26 Jul 2023
Cited by 2 | Viewed by 1304
Abstract
The objective of this study was to evaluate the effects of potato vine and leaf mixed silage (PVS) on rumen fermentation and the microbe in ruminants and to improve the utilization of PVS resources in ruminants through in vitro gas production and feeding [...] Read more.
The objective of this study was to evaluate the effects of potato vine and leaf mixed silage (PVS) on rumen fermentation and the microbe in ruminants and to improve the utilization of PVS resources in ruminants through in vitro gas production and feeding trials. The experiment was divided into three groups: PVS1 (50% corn + 50% potato vine and leaf silage), PVS2 (75% potato vine and leaf + 15% rice straw + 10% cornmeal silage) and whole-plant corn silage (CS). The in vitro gas production results showed that there was a significant reduction in PVS groups in the indexes of total gas (p < 0.05) and CH4 production (p < 0.05). The digestibility of dry matter (p < 0.05), neutral detergent fiber (NDF) (p < 0.05), and acid detergent fiber (ADF) (p < 0.05) at 48 h were decreased in the PVS group. For the rumen fermentation indexes, the pH (p < 0.05), microbial crude protein (MCP) (p < 0.05), and acetate to propionate (p < 0.05) showed an increase in the PVS group, but a decrease in the total volatile fatty acid concentration (p < 0.05). In the feeding trial, different silages in diets had no significant effect on the rumen fermentation indexes (p > 0.05). In the rumen microbe composition, the PVS diet significantly reduced the abundance of Prevotella (p < 0.05) compared with the CS diet group. The PVS2 diet significantly increased the abundance of the Lachnospiraceae_XPB1014_group (p < 0.05) and Bacteroidales_bacterium_Bact_22 (p < 0.05) compared with the CS diet group. In conclusion, PVS had no negative effect on rumen fermentation characteristics and rumen microbial flora and could significantly reduce rumen gas production compared to CS, positively mitigating animal husbandry CH4 emissions and environmental protection. Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile)
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12 pages, 510 KiB  
Article
Comparative Analysis of In Vitro Fermentation Parameters in Total Mixed Rations of Dairy Cows with Varied Levels of Defatted Black Soldier Fly Larvae (Hermetia illucens) as a Substitute for Soybean Meal
by Oğuzhan Kahraman, Nurettin Gülşen, Fatma İnal, Mustafa Selçuk Alataş, Zekeriya Safa İnanç, İbrar Ahmed, Deniz Şişman and Atalay Enes Küçük
Fermentation 2023, 9(7), 652; https://doi.org/10.3390/fermentation9070652 - 11 Jul 2023
Cited by 2 | Viewed by 1908
Abstract
In this study, we compared the digestibility levels and in vitro fermentation parameters of total mixed rations (TMRs) containing 20% and 40% defatted black soldier fly (Hermetia illucens) larvae (BSF) as a substitute for soybean meal (SBM) in the basal ration [...] Read more.
In this study, we compared the digestibility levels and in vitro fermentation parameters of total mixed rations (TMRs) containing 20% and 40% defatted black soldier fly (Hermetia illucens) larvae (BSF) as a substitute for soybean meal (SBM) in the basal ration (60% roughage/40% concentrated feed) of dairy cows. We evaluated the volatile fatty acid (VFA), total gas production, methane emission, ammonia, pH, carbon dioxide, in vitro dry matter digestibility (IVDMD), and neutral detergent fiber digestibility (IVNDFD) of the TMR0 (basal), TMR20 (20% BSF included), and TMR40 (40% BSF included) diets at the end of 24 and 48 h of incubation. Significantly lower levels of ammonia formation were found in the TMR20 and TMR40 groups at 24 and 48 h (p < 0.001). An increase in total VFA levels was observed in the TMR0 group at 24 h (p < 0.001). The highest IVDMD was determined in TMR20 and TMR40 at 24 h. The highest IVNDFD value was observed in TMR20 at 24 h and in TMR40 at 48 h. The substitution of 20% and 40% of SBM with BSF positively affected IVDMD and IVNDFD (p < 0.001). TMR20 and TMR40 had the highest cumulative gas production at 48 h of incubation (p < 0.05). In conclusion, the use of BSF had a positive impact on digestibility and in vitro rumen fermentation. Therefore, we recommend the use of BSF in formulating dairy cow rations. Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile)
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11 pages, 976 KiB  
Article
Maca (Lepidium meyenii): In Vitro Evaluation of Rumen Fermentation and Oxidative Stress
by Alessandro Vastolo, Serena Calabrò, Domenico Carotenuto, Monica Isabella Cutrignelli, Dieu donné Kiatti, Simona Tafuri and Francesca Ciani
Fermentation 2023, 9(6), 568; https://doi.org/10.3390/fermentation9060568 - 15 Jun 2023
Cited by 3 | Viewed by 1776
Abstract
The aim of this study was to investigate the chemical composition of three maca (Lepidium meyenii Walp.) ecotypes (yellow, black, and red) and their in vitro fermentation characteristics and antioxidant effects on cow rumen liquor. The three ecotypes were added to a [...] Read more.
The aim of this study was to investigate the chemical composition of three maca (Lepidium meyenii Walp.) ecotypes (yellow, black, and red) and their in vitro fermentation characteristics and antioxidant effects on cow rumen liquor. The three ecotypes were added to a total mixed ratio (TMR) in different doses (0, 150, and 300 mg/g) and incubated in vitro under anaerobic conditions for 120 h. Methane production was recorded after 24 h of incubation. Antioxidant status and degree of lipid peroxidation were also evaluated after 24 and 120 h of incubation with the fermentation liquor. An analysis of the chemical composition showed high concentrations of non-structural carbohydrates in all maca ecotypes, particularly in the yellow ecotypes. Moreover, despite an increase in gas production, it seems that the TMR supplemented with each maca ecotype, particularly at the highest dose, increases the amount of volatile fatty acids and reduces methane production. Finally, the addition of maca can induce an antioxidant effect. Our findings suggest that the three ecotypes of maca are rich in non-structural carbohydrates which affect the in vitro fermentation kinetics and reduce methane production. Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile)
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22 pages, 1476 KiB  
Article
Effects of Guanidinoacetic Acid on Ruminal Fermentation and Greenhouse Gas Production Using Fresh Forage and Silage from Different Maize (Zea mays L.) Genotypes
by Edwin Rafael Alvarado-Ramírez, Verónica Andrade-Yucailla, Mona Mohamed Mohamed Yasseen Elghandour, Néstor Acosta-Lozano, Marco Antonio Rivas-Jacobo, Daniel López-Aguirre, Jonathan Raúl Garay-Martínez, Paulina Vazquez-Mendoza, Marcos Barros-Rodríguez and Abdelfattah Zeidan Mohamed Salem
Fermentation 2023, 9(5), 437; https://doi.org/10.3390/fermentation9050437 - 2 May 2023
Cited by 2 | Viewed by 2197
Abstract
Guanidinoacetic acid (GAA) is a feed additive that promotes growth in animals, while maize (Zea mays L.) is used for the mitigation of ruminal greenhouse gases. However, it is unknown if GAA affects the efficiency of maize in mitigating gases or if [...] Read more.
Guanidinoacetic acid (GAA) is a feed additive that promotes growth in animals, while maize (Zea mays L.) is used for the mitigation of ruminal greenhouse gases. However, it is unknown if GAA affects the efficiency of maize in mitigating gases or if there is synergy between them. Therefore, the objective of this study was to evaluate the in vitro production of total gas, methane (CH4), carbon monoxide (CO), and hydrogen sulfide (H2S), ruminal fermentation characteristics, and the CH4 conversion efficiency of fresh forage and silage of different genotypes (Amarillo, Montesa, Olotillo, Tampiqueño, and Tuxpeño) of maize, with and without the addition of GAA. The silage of the Amarillo genotype without AAG had the highest (p = 0.01) total gas production rate and the lowest (p = 0.044) delay time before gas production. In addition, at 48 h, the Amarillo silage with GAA increased the production of total gas (p = 0.0001) and CH4, as well as the proportion of CH4 (mL CH4 100 mL−1 total gas). The Amarillo and Tuxpeño genotype produced more (p = 0.033) CO in the first 24 h of incubation, while silage and the addition of GAA only increased (p = 0.001) CO at 6 h. The highest (p = 0.02) H2S production was observed with the ensiled Amarillo genotype with GAA. Regarding fermentation characteristics, the silage of the Amarillo and Montesa genotypes presented the highest degradation of dry matter (DMD), short-chain fatty acids (SCFA), and metabolizable energy (ME), and although there was no effect on CH4 efficiency, the Amarillo and Olotillo genotypes produced more SCFA, ME, and OM per unit of CH4. It can be concluded that rumen gas production, fermentation characteristics, and CH4 conversion efficiency are more influenced by the maize genotype and forage condition than by the addition of guanidinoacetic acid, and of the genotypes evaluated, the forage silage from Amarillo showed the best characteristics and efficiency of CH4. Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile)
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11 pages, 1080 KiB  
Article
Dose-Response of Fruit Oligosaccharides on Rumen Fermentation Parameters, CH4 Emission and Skatole Content In Vitro
by Liyan Wang, Shoukun Ji, Hui Yan, Jinhui Li, Lishen Zhang, Dezhi Yan, Chunhui Duan, Yueqin Liu and Yingjie Zhang
Fermentation 2023, 9(5), 428; https://doi.org/10.3390/fermentation9050428 - 28 Apr 2023
Cited by 1 | Viewed by 1517
Abstract
The purpose of this work was to study the dose effects of fruit oligosaccharide (FOS) supplementation on rumen fermentation parameters, methane (CH4) production and skatole production. The rumen fluid of Hu sheep was collected through their fistula and immediately transferred to [...] Read more.
The purpose of this work was to study the dose effects of fruit oligosaccharide (FOS) supplementation on rumen fermentation parameters, methane (CH4) production and skatole production. The rumen fluid of Hu sheep was collected through their fistula and immediately transferred to the laboratory for rumen fermentation in vitro. The experimental diet was supplemented with 0%, 0.2%, 0.8%, 1.2%, 1.8% and 2.4% FOS in the basal diet. Gas production (GP) and CH4 production were measured and recorded at 2, 4, 6, 8, 10, 12, 24, 36 and 48 h. After 48 h of fermentation, degradation rates of nutritional components, fermentation parameters and skatole content were determined. The results showed that the GP, the nutrient degradation rates and the fermentation parameters of rumen linearly increased with increasing doses of FOS supplementation (p < 0.05). There was a quadratic trend between FOS addition and CH4 production and skatole content in rumen fluid (p < 0.05). We also observed the CH4 production in the 1.2% FOS-treated group was significantly lower than the other FOS-treated groups. Skatole content of the 0.2%, 0.8% and 1.2% FOS-treated groups were significantly lower than the other FOS-treated groups (p < 0.05). Our findings indicated that the effect of FOS on rumen fermentation parameters, CH4 production and skatole production in vitro was dose-dependent. To improve the digestibility of nutrients and the fermentation parameters of rumen, a higher FOS dosage might be helpful. However, if CH4 and skatole production is a concern, a dose of FOS at 1.2% is recommended. Full article
(This article belongs to the Special Issue In Vitro Digestibility and Ruminal Fermentation Profile)
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