Resveratrol affects in vitro rumen fermentation, methane production and prokaryotic community composition in a time- and diet-specific manner.,Microbial Biotechnology

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Resveratrol affects in vitro rumen fermentation, methane production and prokaryotic community composition in a time- and diet-specific manner.
Microbial Biotechnology ( IF 4.8 ) Pub Date : 2020-04-15 , DOI: 10.1111/1751-7915.13566
Tao Ma ₁ , W Wu _{1,

2} , Y Tu ₁ , N Zhang ₁ , Q Diao ₁

Affiliation

This study aimed to investigate the effect of resveratrol on methane production, rumen fermentation and microbial composition under high‐concentrate (HC) and high‐forage (HF) diets using the in vitro fermentation system. A total of 25 mg of resveratrol was supplemented into 300 mg of either HC or HF diet. Methane production, total volatile fatty acid (VFA) concentration, molar proportion of VFA, metabolites of resveratrol and prokaryotic community composition were measured after 12 and 24 h of in vitro fermentation. Resveratrol reduced methane production (ml per mg of dry matter degraded) by 41% and 60% under both HC and HF diets (P < 0.001), respectively, and this result could be associated with the lower abundance of Methanobrevibacter (P < 0.001) in response to resveratrol. The molar proportion of propionate was significantly higher in the resveratrol group only under the HC diet (P = 0.045). The relative abundance of 10 bacterial genera was affected by the three‐way interaction of treatment, diet and time (P < 0.05). Resveratrol was partly converted to dihydroresveratrol after 24 h of fermentation, and its degradation could be associated with microbes belonging to the order Coriobacteriales. Our results suggest that multiple factors (e.g. diet and time) should be considered in animal experiments to test the effect of polyphenol or other plant extracts on rumen fermentation, methane emission and microbial composition.

中文翻译：

白藜芦醇以时间和饮食特异性的方式影响体外瘤胃发酵、甲烷产生和原核生物群落组成。

本研究旨在利用体外发酵系统研究高浓度（HC）和高饲草（HF）日粮下白藜芦醇对甲烷产生、瘤胃发酵和微生物组成的影响。在 300 毫克 HC 或 HF 饮食中总共添加了 25 毫克白藜芦醇。体外发酵12和24小时后测量甲烷产量、总挥发性脂肪酸（VFA）浓度、VFA摩尔比例、白藜芦醇代谢物和原核生物群落组成。在 HC 和 HF 日粮下，白藜芦醇使甲烷产量（每毫克干物质降解的毫升数）分别降低了 41% 和 60% ( P < 0.001)，这一结果可能与Methanobrevibacter丰度较低有关 ( P < 0.001)响应白藜芦醇。仅在 HC 饮食下，白藜芦醇组的丙酸摩尔比例显着较高（ P = 0.045）。 10个细菌属的相对丰度受到治疗、饮食和时间三向交互作用的影响（ P < 0.05）。发酵24小时后，白藜芦醇部分转化为二氢白藜芦醇，其降解可能与属于Coriobacteriales目的微生物有关。我们的结果表明，在动物实验中应考虑多种因素（例如饮食和时间）来测试多酚或其他植物提取物对瘤胃发酵、甲烷排放和微生物组成的影响。

更新日期：2020-04-15

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