Keywords

Porcine Acid Hydrolyzed Caseinase Hydrolyzed Casein Small Intestinal Microorganisms

Abstract

[Objective] The fermentation characteristics of casein hydrolysates with two different amino acid forms were studied by luminal microorganisms and intestinal wall microorganisms in different intestinal segments of pig small intestine through in vitro method. [Method] Using the intestinal lumen chyme or intestinal wall microorganisms of the duodenum, jejunum and ileum of growing pigs as inoculum, acid hydrolyzed casein (mainly free amino acids) and enzymatic hydrolyzed casein (mainly small peptides) were used as inoculum. Main) as the substrate, anaerobically cultured and fermented at 37¡ãC, sampled at 0, 3, 6, and 12 h to measure microbial protein (MCP) and perform bacterial flora analysis using real time-PCR. [Results] (1) Intestinal microorganisms fermented different casein hydrolyzates: the MCP content of the duodenum and ileum enzyme-hydrolyzed casein groups was significantly higher than that of the acid-hydrolyzed casein group (P<0.05). The number of total bacteria and Firmicutes in the duodenal enzyme-hydrolyzed casein group was significantly higher than that in the acid-hydrolyzed casein group (P<0.05). After 6 hours of ileal fermentation, the numbers of Escherichia coli and Firmicutes in the enzymatically hydrolyzed casein group were significantly higher than those in the acid-hydrolyzed casein group (P<0.05); after 12 hours of fermentation, the numbers of total bacteria, Lactobacillus, and E.coli in the enzymatically hydrolyzed casein group The numbers were significantly higher than those in the acid-hydrolyzed casein group (P<0.05). (2) Different casein hydrolyzates fermented by intestinal wall microorganisms: After 12 hours of fermentation, the MCP content of the duodenum and ileum enzyme-hydrolyzed casein groups was significantly higher than that of the acid-hydrolyzed casein group (P<0.05). The numbers of Lactobacillus and Firmicutes in the duodenal enzyme-hydrolyzed casein group were extremely significant and significantly higher than those in the acid-hydrolyzed casein group; the number of ileal Firmicutes in the enzymatic-hydrolyzed casein group was significantly higher than that in the acid-hydrolyzed casein group (P<0.05). [Conclusion] Both the intestinal lumen and intestinal wall microorganisms of the duodenum and ileum can utilize small peptides, and to a certain extent, they have more advantages in the utilization of small peptides.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Yu Kaifan, Liu Jing, Mu Chunlong, Zhu Weiyun  

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