In Vitro Fermentation of Dietary Carbohydrates Consumed by African Apes and Monkeys: Preliminary Results for Interpreting Microbial and Digestive Strategy

Abstract

Primates derive significant nutritional benefits from hosting symbiotic, fermenting microbes in their gut, including the provision of energy from short-chain fatty acids (SCFAs). We measured fermentation parameters in fecal samples of 4 hindgut fermenting species (Gorilla gorilla, Pan troglodytes, Papio hamadryas, Cercopithecus neglectus) and 1 foregut fermenting species (Colobus guereza) to determine whether differences in SCFA profiles exist between the 2 digestive systems. We analyzed SCFA profiles, culture pH, and methane from fecal samples collected at the North Carolina Zoological Park. Results indicate that the captive individuals exhibit high total SCFA concentrations, with a particularly high acetate-to-propionate ratio. Methane levels were highest in the 2 ape species, and lowest in Colobus guereza and Cercopithecus neglectus. Total SCFA concentrations were similar between wild and captive-born Gorilla gorilla, although concentrations of acetate were significantly greater —and butyrate concentration and methane production significantly lower— in wild-caught gorillas relative to captive-born. These results are consistent with data on diet and digestive retention times among Catarrhini and have implications for our understanding of the interactions among diet, body mass, digestion, and how monogastric cercopithecines can consume either similar or greater levels of fiber than larger-bodied apes.