Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-24T10:31:38.141Z Has data issue: false hasContentIssue false
  • English
  • Français

Influences of probiotic bacteria on organic acid production by pig caecal bacteria in vitro

Published online by Cambridge University Press:  05 March 2007

Takashi Sakata ,
Taichi Kojima ,
Masatoshi Fujieda ,
Masanori Takahashi  and
Takashi Michibata
Takashi Sakata*
Affiliation:
Department of Basic Sciences, Ishinomaki Senshu University, 986-8580, Ishinomaki, Japan
Taichi Kojima
Affiliation:
Department of Basic Sciences, Ishinomaki Senshu University, 986-8580, Ishinomaki, Japan
Masatoshi Fujieda
Affiliation:
Department of Basic Sciences, Ishinomaki Senshu University, 986-8580, Ishinomaki, Japan
Masanori Takahashi
Affiliation:
Department of Basic Sciences, Ishinomaki Senshu University, 986-8580, Ishinomaki, Japan
Takashi Michibata
Affiliation:
Department of Basic Sciences, Ishinomaki Senshu University, 986-8580, Ishinomaki, Japan
*
*Corresponding author: Professor Takashi Sakata, fax +81 225 22 7746, [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The mechanism of action of probiotics is largely unknown. A potential mechanism should be to increase the production of short-chain fatty acids (SCFA), known modulators of gut functions, by the bacterial ecosystem in the large intestine. The present paper reviews our recent studies in which the capacity of probiotic bacteria to increase the production of SCFA by pig caecal bacteria was investigated using batch-culture and continuous-culture techniques. All four commercial probiotic preparations and three strains of probiotic bacteria dose-dependently accelerated the net production of SCFA, succinic acid and lactic acid without changing the acid profile, and slowed the net production of NH4. Effects on organic acid production did not vary among different probiotic species. Neither probiotic preparations nor probiotic bacteria affected the organic acid production from glucose, gastric mucin, starch or lactose, or organic acids produced:added saccharide. Glucose abolished these effects of probiotic preparations. However, the capacity of probiotics to increase SCFA production was not modified by gastric mucin, starch or lactose. These results indicate that probiotic bacteria increase SCFA production by accelerating the breakdown of carbohydrates that are resistant to indigenous bacteria, and suggest that the concept of prebiotics in terms of SCFA production as a measure of probiotic function is arguable.

Keywords

Intestinal bacteriaProbioticsFatty acid productionCarbohydrate breakdown
Type
Session: Short-chain fatty acids
Information
Proceedings of the Nutrition Society , Volume 62 , Issue 1 , February 2003 , pp. 73 - 80
Copyright
Copyright © The Nutrition Society 2003

References

Barry, J, Hoebler, C, Macfarlane, G, Macfarlane, S, Mathers, J, Reed, K, Mortensen, P, Nordgaard, I, Rowland, I, Rumney, C (1995) Estimation of the fermentability of dietary fibre in vitro: a European interlaboratory study. British Journal of Nutrition 74, 303–322.CrossRefGoogle ScholarPubMed
Bengmark, S, Jeppsson, B (1995) Gastrointestinal surface protection and mucosa reconditioning. Journal of Parenteral and Enteral Nutrition 19, 410–415.CrossRefGoogle ScholarPubMed
Bongaerts, GPA (2001) The beneficial, antimicrobial effect of probiotics. Medical Hypotheses 56, 174–177.CrossRefGoogle ScholarPubMed
Cherbut, C (2003) Motor effects of short-chain fatty acids and lactate in the gastrointestinal tract. Proceedings of the Nutrition Society 62, 95–99.CrossRefGoogle ScholarPubMed
Fujieda, M, Sakata, T (2002) Glucose but not polypeptone reduces the effect of probiotic preparations to stimulate carbohydrate breakdown and reduce net ammonia production by pig cecal bacteria in vitro. Journal of Medicinal Food 4, 231–240.CrossRefGoogle Scholar
Fuller, R (1991) Probiotics in human medicine. Gut 32, 439–442.CrossRefGoogle ScholarPubMed
Gibson, R, Williams, C (1999) Gut fermentation and health advantages: myth or reality?. British Journal of Nutrition 81, 83–84.CrossRefGoogle ScholarPubMed
Inagaki, A, Sakata, T (2001) Fermentation of oligosaccharides and influences of fermentation products. In Advanced Dietary Fibre Technology, pp.197–205 [McCleary, BV, Prosky, L, editors]. Oxford: Blackwell Science Ltd.Google Scholar
Ito, I, Hayashi, T, Iguchi, A, Endo, H, Nakao, M, Kato, S, Nabeshima, T, Ogura, Y (1997) Effects of administration of Clostridium butyricum to patients receiving long-term tube feeding. Japanese Journal of Geriatrics 34, 298–304.Google ScholarPubMed
Kikuchi, H, Sakata, T (1992) Qualitative and quantitative estimation of soluble indigestible polysaccharides as substrates for hindgut fermentation by mini-scale batch culture. Journal of Nutritional Sciences and Vitaminology 38, 287–296.CrossRefGoogle ScholarPubMed
Kiriyama, H, Hariu, Y, Sakata, T (1992) Comparison of in vitro productivities of short-chain fatty acids and gases from aldoses and the corresponding alcohols by pig cecal bacteria. Journal of Nutritional Biochemistry 3, 447–451.CrossRefGoogle Scholar
Macfarlane, G, Gibson, G (1995) Microbiological aspects of shortchain fatty acids in the large bowel. In Physiological and Clinical Aspects of Short-chain Fatty Acids, 87–105 [Cummings, J, Rombeau, J, Sakata, T, editors] Cambridge: Cambridge University Press.Google Scholar
Macfarlane, S, Macfarlane, GT (2003) Regulation of short-chain fatty acid production. Proceedings of the Nutrition Society 62, 67–72.CrossRefGoogle ScholarPubMed
Meslin, J, Andrieux, C, Sakata, T, Beaumatin, P, Bensaada, M, Popot, F, Szylit, O, Durand, M (1993) Effects of galactooligosaccharide and bacterial status on mucin distribution in mucosa and on large intestine fermentation in rats. British Journal of Nutrition 69, 903–912.Google Scholar
Okamoto, T, Sasaki, M, Araki, Y, Fukuda, M, Kimura, T, Myojo, S, Tsujikawa, T, Fujiyama, Y, Bamba, T, Kusunoki, M (1996) Therapeutic efficiency of oral-administration of Clostridium butyricum. Digestion and Absorption 19, 65–68.Google Scholar
Pouteau, E, Nguyen, P, Ballèvre, O & Krempf, (2003) Production rates and metabolism of short-chain fatty acids in the colon and whole body using stable isotopes. Proceedings of the Nutrition Society 62, 87–93.CrossRefGoogle ScholarPubMed
Roediger, R (1995) The place of short-chain fatty acids in colonocyte metabolism in health and ulcerative colitis: the impaired colonocyte barrier. In Physiological and Clinical Aspects of Short-chain Fatty Acids, pp.337–351 [Cummings, J, Rombeau, J, Sakata, T, editors]. Cambridge: Cambridge University Press.Google Scholar
Sakata, T, Kojima, T, Fujieda, M, Miyakozawa, M, Takahashi, M, Ushida, K (1999) Probiotic preparations dose-dependently increase net production rates of organic acids and decrease that of ammonia by pig cecal bacteria in batch culture. Digestive Diseases and Sciences 44, 1485–1493.CrossRefGoogle ScholarPubMed
Siigur, U, Tamm, E, Torm, S, Lutsar, I, Salminen, S, Midtvedt, T (1996) Effect of bacterial infection and administration of a probiotic on faecal short-chain fatty acids. Microbial Ecology in Health and Disease 9, 271–277.CrossRefGoogle Scholar
von Engelhardt, W (1995) Absorption of short-chain fatty acids from the large intestine. In Physiological and Clinical Aspects of Short-chain Fatty Acids, 149–170 [Cummings, J, Rombeau, J, Sakata, T, editors]. Cambridge: Cambridge University Press.Google Scholar
von Engelhardt, W, Bartels, J, Kirschberger, S, Meyer, Zu, Düttingdorf, H, Busche, R (1998) Role of short-chain fatty acids in the hind gut. Veterinary Quarterly 20, S52–S59.CrossRefGoogle ScholarPubMed