柴胡皂苷对体外发酵参数及细菌数量变化的影响

doi:10.11686/cyxb2014213

草业学报 ›› 2015, Vol. 24 ›› Issue (6): 85-91.DOI: 10.11686/cyxb2014213

柴胡皂苷对体外发酵参数及细菌数量变化的影响

潘龙^{1**, *}, 牛俊丽^{1**, *}, 卜登攀^{1, 2, 3*, *}, 杜洪¹, 程建波¹, 孙先枝¹, 王秀敏⁴, 秦俊杰⁴, 袁耀明⁵, 张幸开⁵

1.中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京 100193;
2.CAAS-ICRAF农用林业与可持续畜牧业联合实验室,北京 100193;
3.东北农业大学食品安全与营养协同创新中心,黑龙江哈尔滨 150030;
4.北京生泰尔生物科技有限公司,北京 102206;
5.上海光明荷斯坦牧业有限公司,上海 200436

收稿日期:2014-04-25 出版日期:2015-06-20 发布日期:2015-06-20
通讯作者: “十二五”科技支撑计划(2012BAD12B02-5),中国农业科学院科技创新工程(ASTIP-IAS07)和动物营养学国家重点实验室自主课题(2004DA125184G1103)资助
作者简介:潘龙(1988-),男,江苏徐州人,在读硕士。E-mail:panlong8809@163.com。牛俊丽(1990-),女,新疆塔城人,在读硕士。E-mail:niujunliwxy@163.com。**共同第一作者These authors contributed equally to this work.

Effects of saikosaponin on in vitro fermentation parameters and bacterial quantity

PAN Long^{1, **}, NIU Jun-Li^{1, **}, BU Deng-Pan^{1, 2, 3, *}, DU Hong¹, CHENG Jian-Bo¹, SUN Xian-Zhi¹, WANG Xiu-Min⁴, QIN Jun-Jie⁴, YUAN Yao-Ming⁵, ZHANG Xing-Kai⁵

1.State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2.Word Agroforestry Center, East and Central Asia, Beijing 100193, China;
3.Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Haerbin 150030, China;
4.Beijing Centre Biology Co., Ltd., Beijing 102206, China;
5.Shanghai Bright Hostan Co., Ltd., Shanghai 200436, China

Received:2014-04-25 Online:2015-06-20 Published:2015-06-20

摘要/Abstract

摘要： 研究柴胡皂苷(SSA)对体外发酵指标及发酵液中菌群变化的影响。采用完全随机试验设计,在0.5 g全混合日粮(TMR)中分别添加0,0.125,0.25和0.5 mg的SSA,通过AGRS-III微生物发酵微量产气自动记录仪在39℃条件下进行48 h体外发酵,并通过实时定量PCR(RT-PCR)检测发酵液中菌群相对含量的变化。结果表明,0.25 g/kg的SSA提高了干物质降解率(DMD,P=0.08)和总产气量(GP,P<0.05),并提高了发酵液中挥发酸(VFA)的含量(P<0.05),而0.5和1.0 g/kg的SSA对GP和DMD没有显著的影响,但是提高了乙酸和TVFA的含量(P<0.05)。SSA提高了白色瘤胃球菌和牛链球菌的相对含量(P<0.05);但降低了短普雷沃氏菌和噬淀粉瘤胃杆菌的相对含量(P<0.05)。因此,SSA提高了体外GP和VFA浓度,并改变发酵液中细菌的含量,这表明SSA有利于调控微生物体外发酵参数。

Abstract: An experiment was conducted to investigate the effects of saikosaponin (SSA) on in vitro fermentation parameters and bacterial quantity. Four treatments consisting of supplemental SSA at 0, 0.25, 0.5, and 1.0 g/kg dry matter (DM) were combined with 0.5 g total mixed ration (TMR), 50 mL basal media and 25 mL rumen fluid obtained from ruminally cannulated, lactating Holstein dairy cows. The treatments were randomly assigned to 5 of 20 incubation bottles. Cumulative gas production (GP) was continuously monitored by an automated trace gas recording system (AGRS-III, Beijing) at 39℃ during the 48 h incubation. Relative content of the bacterial community in the in vitro culture fluid was analyzed by real-time quantitative PCR. The results revealed that SSA at 0.25 g/kg could increase dry matter degradability (DMD, P=0.08), total gas production (GP, P<0.05) and the concentration of acetate, propionate and total volatile fatty acids (TVFA) (P<0.05). Adding SSA at 0.5 and 1.0 g/kg level did not affect GP kinetics and DMD, while it increased the concentration of acetate and TVFA (P<0.05). The supplement of SSA increased the relative quantity of Ruminococcus albus and Streptococcus bovis (P<0.05), but decreased the content of Prevotella brevis and Ruminobacter amylophilus (P<0.05). Therefore, SSA supplementation improved gas production, increased VFA concentrations and the quantity of major microbial species in the in vitro culture fluid, which indicates that SSA may be beneficial for the manipulation of rumen microbial fermentation in vitro.

潘龙, 牛俊丽, 卜登攀, 杜洪, 程建波, 孙先枝, 王秀敏, 秦俊杰, 袁耀明, 张幸开. 柴胡皂苷对体外发酵参数及细菌数量变化的影响[J]. 草业学报, 2015, 24(6): 85-91.

PAN Long, NIU Jun-Li, BU Deng-Pan, DU Hong, CHENG Jian-Bo, SUN Xian-Zhi, WANG Xiu-Min, QIN Jun-Jie, YUAN Yao-Ming, ZHANG Xing-Kai. Effects of saikosaponin on in vitro fermentation parameters and bacterial quantity[J]. Acta Prataculturae Sinica, 2015, 24(6): 85-91.

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柴胡皂苷对体外发酵参数及细菌数量变化的影响

Effects of saikosaponin on in vitro fermentation parameters and bacterial quantity

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