Influence of Temperature on Short-Chain Fatty Acid Production by Pig Cecal Bacteria In Vitro
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概要
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We studied the effect of incubation temperature on the production of shortchain fatty acids (SCFA) by pig cecal bacteria in vitro in order to assess short-term influences of body temperature on bacterial metabolism in the large intestine. We employed a 200mL scale continuous culture system using cecal bacteria from commercially slaughtered pigs as innoculum. The culture was maintained at 30, 37, 40 or 42℃ and continuously diluted by continuous feeding of bicarbonate buffer (pH 7.4) added with lactose (10g/L) and by simultaneous continuous efflux both at 4.17mL/h. We monitored SCFA concentration of the culture for 12 h, which represents their production rate. Concentrations of SCFA increased during the first several hours and plateaued at around 11 h of incubation. Incubation temperature significantly affected mean concentrations from 1 to 12 h of acetic (40℃>42℃=37℃>30℃), propionic (40℃>42℃=30℃), n-butyric (42℃>37℃>30℃, 40℃>30℃) and n-valeric (42℃=40℃>37℃>30℃) acids, and total SCFA (40℃>42℃=37℃>30℃) (p<0.05). These results indicate that both hyperthermia and hypothermia depress the microbial breakdown of carbohydrates.
著者
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Sakata Takashi
Department Of Animal Science Faculty Of Agriculture Tohoku University
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Sakata Takashi
Department Of Basic Sciences Ishinomaki Senshu University
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Kobayashi Daisuke
Department Of Applied Chemistry Faculty Of Science And Technology Keio University
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