PMID- 29741842
OWN - NLM
STAT- MEDLINE
DCOM- 20180524
LR  - 20180524
IS  - 0001-6209 (Print)
IS  - 0001-6209 (Linking)
VI  - 56
IP  - 11
DP  - 2016 Nov 4
TI  - [Metabolic pattern of pig hindgut bacteria on aromatic amino acids by an in vitro 
      fermentation method].
PG  - 1786-93
AB  - OBJECTIVE: This experiment was conducted to study different metabolic patterns of 
      pig hindgut bacteria on aromatic amino acids by an in vitro fermentation method. 
      METHODS: Ileum, cecum and colon chyme in Duroc, Landrace and Yorkshire goods 
      hybridization pigs were taken as inoculum. The single aromatic amino acid 
      concentration was kept 10 mmol/L in fermentation flask. Then the fermentation 
      flask was incubated at 37℃ for 24 h. Gas production was measured at 4, 8, 12, 16 
      and 24 h, and samples of fermentation collected at 0 h and 24 h were used to 
      measure ammonia nitrogen NH3-N and microbial crude protein (MCP). Denaturing 
      gradient gel electrophoresis (DGGE) and real-time PCR were used to monitor and 
      quantify the development of bacteria community in zymotic fluid.[ RESULTS: The 
      concentrations of NH3-N and MCP were significantly affected by aromatic amino 
      acids and intestinal segments (P<0.01). Intestinal segments also affected gas 
      production (GP) significantly (P0.01). NH3-N, MCP and GP were affected by 
      interaction of aromatic amino acids and intestinal segments. DGGE analysis showed 
      bacteria of aromatic amino acids shared amount of bands together, especially 
      similarity analysis of DGGE profile of Phe and Tyr in ileum, Tyr and Trp in colon 
      were 87.9% and 80.5% separately. Shannon diversity indices analysis revealed that 
      aromatic amino acids in cecum and colon varied significantly (P<0.05). Real-time 
      PCR results showed that the quantity of total bacteria were affected by aromatic 
      amino acids and intestinal segments significantly (P<0.05). CONCLUSION: The 
      potential as proportion of different aromatic amino acids are different. Compared 
      with Trp and Phe, the diversity of bacteria utilizing Tyr in cecum or colon is 
      low; compared with Tyr and Trp, a large number of Phe participated in 
      synthesizing bacteria.The fermentation pattern of specific aromatic amino acids 
      in different intestinal segment was unique. Compared with ileum and cecum, much 
      more aromatic amino acids participated in the synthesis of bacteria in colon.
FAU - Ma, Meilei
AU  - Ma M
FAU - He, Xiangyu
AU  - He X
FAU - Zhu, Weiyun
AU  - Zhu W
LA  - chi
PT  - Journal Article
PL  - China
TA  - Wei Sheng Wu Xue Bao
JT  - Wei sheng wu xue bao = Acta microbiologica Sinica
JID - 21610860R
RN  - 0 (Amino Acids, Aromatic)
SB  - IM
MH  - Amino Acids, Aromatic/*metabolism
MH  - Animals
MH  - Bacteria/genetics/isolation & purification/*metabolism
MH  - Cecum/*microbiology
MH  - Colon/*microbiology
MH  - Denaturing Gradient Gel Electrophoresis
MH  - Fermentation
MH  - Gastrointestinal Microbiome
MH  - Ileum/*microbiology
MH  - Swine/*microbiology
EDAT- 2016/11/04 00:00
MHDA- 2018/05/25 06:00
CRDT- 2018/05/10 06:00
PHST- 2018/05/10 06:00 [entrez]
PHST- 2016/11/04 00:00 [pubmed]
PHST- 2018/05/25 06:00 [medline]
PST - ppublish
SO  - Wei Sheng Wu Xue Bao. 2016 Nov 4;56(11):1786-93.