Microbial composition and in vitro fermentation patterns of human milk oligosaccharides and prebiotics differ between formula‐fed and sow‐reared piglets

Abstract

The effects of diet and age on in vitro fermentation of human milk oligosaccharides (HMO), lacto‐N‐neotetraose (LNnT), and three prebiotics (2:1 polydextrose / galactooligosaccharides and short‐chain fructooligosaccharides) by microbiota from the ascending colon of 9‐ and 17‐day‐old (do) formula‐fed (FF) and sow‐reared (SR) piglets were assessed. Short chain fatty acid (SCFA) concentrations were determined following 0, 2, 4, 8 and 12 h of incubation. LNnT fermentation produced more total SCFA, acetate and butyrate than the other substrates, whereas more propionate was produced from HMO. Total SCFA, acetate and propionate concentration were greater in FF and 9 do pigs, while SR produced more butyrate than FF. Microbiota was assessed by 16S rRNA gene V3 region denaturing gradient gel electrophoresis and realtime PCR. Microbial structures differed among the four groups before fermentation, with higher counts of Bifidobacterium in SR, and Clostridium cluster IV, XIVa and Bacteroides vulgatus in FF. Lactobacillus counts were higher in 9‐ than 17‐do pigs, regardless of diet. Bifidobacterium, Bacteroides, and clostridial species were increased after 8 and 12 h fermentation on most substrates. In summary, piglet diet and age affected gut microbiota composition and the fermentation patterns. HMO have potential prebiotic effects as evidenced by SCFA production and modulation of the microbiota (NIH R01 HD061929).Grant Funding Source : NIH