The Effect of Potato Polyphenols in Combination with Cellulose or Inulin in a Mixed Culture of Swine Fecal Bacteria

Affiliation

¹Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Inada-cho, Obihiro, Hokkaido 080-8555, Japan
²Upland Farming Resource Research Division, NARO Hokkaido Agricultural Research Center, Minami 9-4, Shinsei, Memuro, Kasai, 082-0071 Hokkaido, Japan

Citation

Fukushima, M., et al. The Effect of Potato Polyphenols in Combination with Cellulose or Inulin in a Mixed Culture of Swine Fecal Bacteria. (2018) Int J Food Nutr Sci 5(1): 7-15.

Abstract

The effect of potato polyphenols in combination with cellulose or inulin on bacterial populations, Short Chain Fatty Acids (SCFA) production, and ammonia level during in-vitro colonic fermentation by pig colonic digests were investigated in the current study. Jar fermenters were used to conduct a small scale in-vitro colonic fermentation experiments under anaerobic condition using CO₂ gas at 37°C for 48h. Four jar fermenters were assigned to one of the following four samples; Cellulose (CEL), Cellulose + Polyphenols (CP), Inulin (INU) and Inulin + Polyphenols (IP). The effect of INU or IP induced significant changes in the colonic micro biota by reducing the pathogenic bacteria as indicated by the lowering of colonic pH, and increasing the populations of beneficial bacteria compared to CEL and CP. The production of total SCFA was significantly higher in order; IP > INU > CP > CEL. Compared to INU, IP can potentially suppress bacterial populations as indicated by the reduction of butyrate production and decrease in coliform populations. While CP induced the highest level of pH and ammonia concentrations respectively, IP reduces these to significant amounts. Our results suggested that combining potato polyphenols with inulin can potentially alleviate the detrimental effects of the former during colonic fermentation and maintain a stable and healthy colonic environment.