Apple Pomace Modulates the Microbiota and Increases the Propionate Ratio in an In Vitro Piglet Gastrointestinal Model
- Dufourny, S. , Lebrun, S. , Douny, C. , Dubois, B. , Scippo, M.L. , Wavreille, J. , Rondia, P. , Everaert, N. & Delcenserie, V. (2022). Apple Pomace Modulates the Microbiota and Increases the Propionate Ratio in an In Vitro Piglet Gastrointestinal Model. Fermentation, 8: (408),
| Type | Journal Article |
| Year | 2022 |
| Title | Apple Pomace Modulates the Microbiota and Increases the Propionate Ratio in an In Vitro Piglet Gastrointestinal Model |
| Journal | Fermentation |
| Volume | 8 |
| Issue | 408 |
| Isbn | https:// doi.org/10.3390/fermentation8080408 |
| Endnote Keywords | apple pomace; propionate; Bacteroidetes; Akkermansia; in vitro model; piglet; weaning; fermentation; SCFA; NGP |
| Abstract | Apple pomace (AP) contains biomolecules that induce changes in intestinal fermentation of monogastrics with positive expected health effects. The weaning of piglets can induce economic losses due to intestinal disturbances; new weaning strategies are, thus, welcome. The purpose of this study was to test the effect of AP on fermentation products by using baby-SPIME, an in vitro multicompartment model dedicated to piglet weaning. A comparison was done on short chain fatty acid (SCFA) ratio and the microbiota induced in bioreactors between a control culture medium vs. an AP culture medium. The results of 2 preliminary runs showed that AP medium increased the molar ratio of propionate (p = 0.021) and decreased the molar ratio of butyrate (p = 0.009). Moreover, this medium increased the cumulative relative abundance of Prevotella sp. and Akkermansia sp. in bioreactors. AP could promote an ecosystem enriched with bacteria known as next-generation probiotics (NGP)— likely influencing the energy metabolism of piglets by their fermentation metabolites. AP could be used as a dietary strategy to influence bacterial changes in the intestine by stimulating the growth of bacteria identified as NGP |
| Fichier | |
| Lien | https:// doi.org/10.3390/fermentation8080408 |
| Authors | Dufourny, S., Lebrun, S., Douny, C., Dubois, B., Scippo, M.L., Wavreille, J., Rondia, P., Everaert, N., Delcenserie, V. |
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