Dietary Supplementation With Chinese Herbal Residues or Their Fermented Products Modifies the Colonic Microbiota, Bacterial Metabolites, and Expression of Genes Related to Colon Barrier Function in Weaned Piglets.

Jiayi Su,Li Han,Yue Zhao,Xiangfeng Kong,Zhanbin Wang,Qian Zhu,Yulong Yin,Francois Blachier

doi:10.3389/fmicb.2018.03181

Abstract

To explore the feasibility of dietary Chinese herbal residue (CHR) supplementation in swine production with the objective of valorization, we examined the effects of dietary supplementation with CHR or fermented CHR products on the colonic ecosystem (i.e., microbiota composition, luminal bacterial metabolites, and expression of genes related to the intestinal barrier function in weaned piglets). We randomly assigned 120 piglets to one of four dietary treatment groups: a blank control group, CHR group (dose of supplement 4 kg/t), fermented CHR group (dose of supplement 4 kg/t), and a positive control group (supplemented with 0.04 kg/t virginiamycin, 0.2 kg/t colistin, and 3000 mg/kg zinc 0.04 kg/t virginiamycin, 0.2 kg/t colistin, and 3000 mg/kg zinc oxide). Our results indicate that dietary supplementation with CHR increased (P < 0.05) the mRNA level corresponding to E-cadherin compared with that observed in the other three groups, increased (P < 0.05) the mRNA level corresponding to zonula occludens-1, and decreased (P < 0.05) the quantity of Bifidobacterium spp. When compared with the blank control group. Dietary supplementation with fermented CHR decreased (P < 0.05) the concentration of indole when compared to the positive control group; increased (P < 0.05) the concentrations of short-chain fatty acids compared with the values measured in the CHR group, as well as the mRNA levels corresponding to interleukin 1 alpha, interleukin 2, and tumor necrosis factor alpha. However, supplementation with fermented CHR decreased (P < 0.05) interleukin 12 levels when compared with the blank control group. Collectively, these findings suggest that dietary supplementation with CHR or fermented CHR modifies the gut environment of weaned piglets.

Highlights

Weaning is a critical stage for piglets, as this process is associated with alterations in the architecture and function of the gut and changes in the enteric microbiota (Boudry et al, 2004)
When compared with the Chinese herbal residues (CHR) group, the results indicated that fermented CHR increased (P < 0.05) the colonic luminal concentrations of straight-chain fatty acids and branched-chain fatty acids
We show that dietary supplementation with CHR or fermented CHR has no major adverse effects on the colon ecosystem in weaned piglets

Summary

Introduction

Weaning is a critical stage for piglets, as this process is associated with alterations in the architecture and function of the gut and changes in the enteric microbiota (Boudry et al, 2004). Antibiotics and the pharmacological addition of ZnO in the diets have long been used to solve post-weaning problems (Barton, 2000). Their continuous use and misuse have led to the emergence of drug resistant bacteria, the risk of residual antibiotics in animal products, and the release of Zn-residues in the environment (Schwarz et al, 2001). Recent findings indicated that the use of CH as a dietary additive is able to enhance gastrointestinal health indicators in weaned piglets (Kong et al, 2007b; Ding et al, 2011). Dietary supplementation with Chinese herbal ultra-fine powder enhances both cellular and humoral immunity in early weaned piglets (Kong et al, 2007a). Limited utilization of CHR by animals and environmental pollution from byproducts represent two major drawbacks of using CHR as a feed supplement

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