title: Effects of Momordica charantia Saponins on In vitro Ruminal Fermentation and Microbial Population.
abstract: This study was conducted to investigate the effects of Momordica charantia saponin (MCS) on ruminal fermentation of maize stover and abundance of selected microbial populations in vitro. Five levels of MCS supplements (0, 0.01, 0.06, 0.30, 0.60 mg/mL) were tested. The pH, NH3-N, and volatile fatty acid were measured at 6, 24, 48 h of in vitro mixed incubation fluids, whilst the selected microbial populations were determined at 6 and 24 h. The high dose of MCS increased the initial fractional rate of degradation at t-value = 0 (FRD0) and the fractional rate of gas production (k), but decreased the theoretical maximum of gas production (V F) and the half-life (t0.5) compared with the control. The NH3-N concentration reached the lowest concentration with 0.01 mg MCS/mL at 6 h. The MSC inclusion increased (p<0.001) the molar proportion of butyrate, isovalerate at 24 h and 48 h, and the molar proportion of acetate at 24 h, but then decreased (p<0.05) them at 48 h. The molar proportion of valerate was increased (p<0.05) at 24 h. The acetate to propionate ratio (A/P; linear, p<0.01) was increased at 24 h, but reached the least value at the level of 0.30 mg/mL MCS. The MCS inclusion decreased (p<0.05) the molar proportion of propionate at 24 h and then increased it at 48 h. The concentration of total volatile fatty acid was decreased (p<0.001) at 24 h, but reached the greatest concentration at the level of 0.01 mg/mL and the least concentration at the level of 0.60 mg/mL. The relative abundance of Ruminococcus albus was increased at 6 h and 24 h, and the relative abundance of Fibrobacter succinogenes was the lowest (p<0.05) at 0.60 mg/mL at 6 h and 24 h. The relative abundance of Butyrivibrio fibrisolvens and fungus reached the greatest value (p<0.05) at low doses of MCS inclusion and the least value (p<0.05) at 0.60 mg/mL at 24 h. The present results demonstrates that a high level of MCS quickly inhibits in vitro fermentation of maize stover, while MCS at low doses has the ability to modulate the ruminal fermentation pattern by regulating the number of functional rumen microbes including cellulolytic bacteria and fungi populations, and may have potential as a feed additive applied in the diets of ruminants.
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Jinhe
authors.initials: J
authors.lastname: Kang
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Zeng
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Shaoxun
authors.initials: S
authors.lastname: Tang
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Min
authors.initials: M
authors.lastname: Wang
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Xuefeng
authors.initials: X
authors.lastname: Han
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Chuanshe
authors.initials: C
authors.lastname: Zhou
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Qiongxian
authors.initials: Q
authors.lastname: Yan
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Zhixiong
authors.initials: Z
authors.lastname: He
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Jinfu
authors.initials: J
authors.lastname: Liu
authors.affiliation: Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China.
authors.forename: Zhiliang
authors.initials: Z
authors.lastname: Tan
keywords: In vitro Fermentation; Microbial Population; Momordica charantia Saponin; Roughage