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    王丽娜, 高飞, 朱晓彤, 高萍, 王松波, 江青艳, 习欠云, 张永亮, 吴仕林, 束刚. 不同有机酸对断奶仔猪肠道厌氧培养微生物菌群的影响[J]. 华南农业大学学报, 2015, 36(6): 9-14. DOI: 10.7671/j.issn.1001-411X.2015.06.002
    引用本文: 王丽娜, 高飞, 朱晓彤, 高萍, 王松波, 江青艳, 习欠云, 张永亮, 吴仕林, 束刚. 不同有机酸对断奶仔猪肠道厌氧培养微生物菌群的影响[J]. 华南农业大学学报, 2015, 36(6): 9-14. DOI: 10.7671/j.issn.1001-411X.2015.06.002
    shu
    WANG Lina, GAO Fei, ZHU Xiaotong, GAO Ping, WANG Songbo, JIANG Qingyan, XI Qianyun, ZHANG Yongliang, WU Shilin, SHU Gang. Effects of different organic acids on anaerobically cultured intestinal microflora in weaned piglets[J]. Journal of South China Agricultural University, 2015, 36(6): 9-14. DOI: 10.7671/j.issn.1001-411X.2015.06.002
    Citation: WANG Lina, GAO Fei, ZHU Xiaotong, GAO Ping, WANG Songbo, JIANG Qingyan, XI Qianyun, ZHANG Yongliang, WU Shilin, SHU Gang. Effects of different organic acids on anaerobically cultured intestinal microflora in weaned piglets[J]. Journal of South China Agricultural University, 2015, 36(6): 9-14. DOI: 10.7671/j.issn.1001-411X.2015.06.002
    shu

    不同有机酸对断奶仔猪肠道厌氧培养微生物菌群的影响

    Effects of different organic acids on anaerobically cultured intestinal microflora in weaned piglets

      摘要
    • 摘要:
      目的 建立仔猪肠道微生物菌群调控的离体模型，并研究有机酸对断奶仔猪肠道微生物菌群的影响.
      方法 每次试验选取2头40日龄杜×（长×大）仔猪，屠宰后取其空肠和回肠混合食糜，按照每管300 μL分装于2 mL离心管，分别添加30 mmol·L-1不同有机酸（甲酸、乙酸、丙酸、丁酸、乳酸、富马酸、柠檬酸、苯甲酸、苹果酸和山梨酸），置于厌氧工作站中，厌氧培养4 h后提取食糜中基因组DNA，应用绝对定量PCR技术测定食糜中乳杆菌属Lactobacillus、双歧杆菌属Bifidobacterium、沙门菌属Salmonella和大肠埃希菌Escherichia coli的数量变化.随后进一步选择抑菌活性较强的甲酸、乙酸、丁酸、乳酸、柠檬酸研究其抑菌活性的浓度梯度效应.
      结果和结论 成功建立了体外全食糜厌氧培养体系，研究结果发现，甲酸、丁酸和柠檬酸能呈剂量依赖性地抑制细菌增殖，而乙酸对总菌数量影响不大；对益生菌而言，柠檬酸能显著抑制乳杆菌属和双歧杆菌属的增殖，但低剂量的乳酸（10 mmol·L-1）能显著促进乳杆菌属和双歧杆菌属的增殖，且低剂量的乙酸（15 mmol·L-1）也能促进双歧杆菌属的增殖；所选择的有机酸在浓度达到10~15 mmol·L-1时，均能有效抑制病原菌（沙门菌和大肠埃希菌）的增殖.

       

      Abstract:
      Objective A research model of piglet intestinal microbial flora regulation was established in vitro. The effect of organic acids on intestinal microflora of piglets was studied.
      Method In this study, for each experiment, two 40-day-old Duroc× (Landrace×large) weaned piglets were slaughtered, and the mixed chyme of jejunum and ileum was aliquoted as 300 μL every tube to 2 mL centrifuge tube, then anaerobically cultured without or with 30 mmol·L-1 organic acid (including formic acid, acetic acid, propionic acid, butyric acid, lactic acid, fumaric acid, citric acid, benzoic acid, malic acid and sorbic acid, respectively). Genome DNA in chyme was extracted after 4 h anaerobic culture, and the numbers of the genus Lactobacillus, Bifidobacterium, Salmonella and Escherichia coli in the chyme were detected using the method of absolute quantitative PCR. Then five organic acids (formic acid, acetic acid, butyric acid, lactic acid and citric acid) which had a stronger antibacterial activity were selected for further study of its concentration gradient effects on antibacterial activities.
      Result and conclusion The total chyme anaerobic culture system was successfully established in vitro. As a result, formic acid, butyric acid, and citric acid present dose dependently inhibited the proliferation of bacteria, but acetic acid had no obvious effects on the number of total bacteria. As for probiotics, citric acid could significantly inhibit the proliferation of Lactobacillus and Bifidobacterium. However, the low dose of lactic acid (10 mmol·L-1) could significantly promote the proliferation of Lactobacillus and Bifidobacterium, and the low dose of acetic acid (15 mmol·L-1) could also promote Bifidobacterium proliferation. At the concentration levels of 10-15 mmol·L-1, all of the organic acids tested in this study effectively inhibited the proliferation of pathogenic bacteria (Salmonella and E. coli). The results of this study provide a simple and effective model for optimizing the species and optimal dose of acidifier used in pig production, and when microflora is regulated with single organic acid under the anaerobic condition, 15 mmol·L-1 acetic acid and 10-15 mmol·L-1 lactic acids are good choices.

       

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