16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro

Polyunsaturated fatty acids (PUFAs) constitute a significant lipid class with essential nutritional and health benefits for both animal and human health; however, their effect and interaction with the gut microbiota ecosystem are still unclear. Therefore, the present study aims to investigate the ef...

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Main Authors: Mohamed Abdelrahman, Wei Wang, Zhigao An, Haimiao Lv, Guohua Hua, Ahmed Ezzat Ahmed, Aiman Alsaegh, Liguo Yang
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Fermentation
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Online Access:https://www.mdpi.com/2311-5637/9/7/596
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author Mohamed Abdelrahman
Wei Wang
Zhigao An
Haimiao Lv
Guohua Hua
Ahmed Ezzat Ahmed
Aiman Alsaegh
Liguo Yang
author_facet Mohamed Abdelrahman
Wei Wang
Zhigao An
Haimiao Lv
Guohua Hua
Ahmed Ezzat Ahmed
Aiman Alsaegh
Liguo Yang
author_sort Mohamed Abdelrahman
collection DOAJ
description Polyunsaturated fatty acids (PUFAs) constitute a significant lipid class with essential nutritional and health benefits for both animal and human health; however, their effect and interaction with the gut microbiota ecosystem are still unclear. Therefore, the present study aims to investigate the effect of fish oil (FO) on ruminal fermentation and bacterial abundance under high- and low-forage diets. Thirty-six ruminal fluid samples were allocated into two experiments. The first was on high-forage diet and included three groups: the control (basal diet with 70% forage and 30% concentrate), group 2 (basal diet + 5 mL/L FO), and group 3 (basal diet + 10 mL/L). The second experiment was on low-forage diet: the control (basal diet with 30% forage and 70% concentrate), group 2 (basal diet + 5 mL/L FO), and group 3 (basal diet + 10 mL/L). The results showed that although FO supplementation did not affect the pH level among different diets, it significantly decreased methane under a high-forage diet. In addition, regarding the fatty acids profile, FO supplementation in high-forage diet significantly decreased fatty acids in both; however, under a low-forage diet, FO groups showed significantly higher fatty acid content than the control. However, FO supplementation increased the abundance of <i>Anaerovibirio</i>, <i>Selenomonas</i>, <i>pseudobutyrivibrio</i>, and <i>butyrivibrio</i> through a high-forage diet. In contrast, the abundance of <i>Prevotella</i>, <i>Rikenellaceae RC9 gut group</i>, <i>and Saccharofermentans</i> was depressed with FO supplementation. Whereas under low-forage diet, FO supplementation increased <i>Ruminobacter</i>, <i>Anaerovibirio</i>, <i>Megasphaera</i>, <i>Pseudobutyrivibrio</i>, <i>Streptococcus</i>, <i>Butyrivibrio</i>, <i>unclassified_lachnospiraceae</i>; it also decreased <i>Prevotella</i> and <i>Rikenellaceae</i> RC9 abundance similar to the high-forage diet. Based on the KEGG pathway results, FO supplementation significantly downregulated genes mainly related to folding, sorting and degradation, environmental adaptation, cell motility, transcription, membrane transport, and signal transduction. The results revealed that FO has a depressing effect on ruminal fermentation and some bacterial population; however, this negative effect can be minimized in high-concentrate diets.
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spelling doaj.art-753e7f22f7164daea66279795815ab272023-11-18T19:15:38ZengMDPI AGFermentation2311-56372023-06-019759610.3390/fermentation907059616S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In VitroMohamed Abdelrahman0Wei Wang1Zhigao An2Haimiao Lv3Guohua Hua4Ahmed Ezzat Ahmed5Aiman Alsaegh6Liguo Yang7Key Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agriculture University, Wuhan 430070, ChinaKey Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agriculture University, Wuhan 430070, ChinaKey Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agriculture University, Wuhan 430070, ChinaKey Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agriculture University, Wuhan 430070, ChinaKey Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agriculture University, Wuhan 430070, ChinaBiology Department, Faculty of Science, King Khalid University, Abha 61413, Saudi ArabiaDepartment of Laboratory Medicine, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah Al-Mukarramah 24382, Saudi ArabiaKey Laboratory of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, Huazhong Agriculture University, Wuhan 430070, ChinaPolyunsaturated fatty acids (PUFAs) constitute a significant lipid class with essential nutritional and health benefits for both animal and human health; however, their effect and interaction with the gut microbiota ecosystem are still unclear. Therefore, the present study aims to investigate the effect of fish oil (FO) on ruminal fermentation and bacterial abundance under high- and low-forage diets. Thirty-six ruminal fluid samples were allocated into two experiments. The first was on high-forage diet and included three groups: the control (basal diet with 70% forage and 30% concentrate), group 2 (basal diet + 5 mL/L FO), and group 3 (basal diet + 10 mL/L). The second experiment was on low-forage diet: the control (basal diet with 30% forage and 70% concentrate), group 2 (basal diet + 5 mL/L FO), and group 3 (basal diet + 10 mL/L). The results showed that although FO supplementation did not affect the pH level among different diets, it significantly decreased methane under a high-forage diet. In addition, regarding the fatty acids profile, FO supplementation in high-forage diet significantly decreased fatty acids in both; however, under a low-forage diet, FO groups showed significantly higher fatty acid content than the control. However, FO supplementation increased the abundance of <i>Anaerovibirio</i>, <i>Selenomonas</i>, <i>pseudobutyrivibrio</i>, and <i>butyrivibrio</i> through a high-forage diet. In contrast, the abundance of <i>Prevotella</i>, <i>Rikenellaceae RC9 gut group</i>, <i>and Saccharofermentans</i> was depressed with FO supplementation. Whereas under low-forage diet, FO supplementation increased <i>Ruminobacter</i>, <i>Anaerovibirio</i>, <i>Megasphaera</i>, <i>Pseudobutyrivibrio</i>, <i>Streptococcus</i>, <i>Butyrivibrio</i>, <i>unclassified_lachnospiraceae</i>; it also decreased <i>Prevotella</i> and <i>Rikenellaceae</i> RC9 abundance similar to the high-forage diet. Based on the KEGG pathway results, FO supplementation significantly downregulated genes mainly related to folding, sorting and degradation, environmental adaptation, cell motility, transcription, membrane transport, and signal transduction. The results revealed that FO has a depressing effect on ruminal fermentation and some bacterial population; however, this negative effect can be minimized in high-concentrate diets.https://www.mdpi.com/2311-5637/9/7/596omega-3rumenfibrolytic bacteriahigh foragehigh starch
spellingShingle Mohamed Abdelrahman
Wei Wang
Zhigao An
Haimiao Lv
Guohua Hua
Ahmed Ezzat Ahmed
Aiman Alsaegh
Liguo Yang
16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro
Fermentation
omega-3
rumen
fibrolytic bacteria
high forage
high starch
title 16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro
title_full 16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro
title_fullStr 16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro
title_full_unstemmed 16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro
title_short 16S rRNA Sequencing Reveals the Antibacterial Effect of Omega-3 (Fish Oil) against Fibrolytic Bacteria, Altering Fermentation and Volatile Fatty Acids Profile In Vitro
title_sort 16s rrna sequencing reveals the antibacterial effect of omega 3 fish oil against fibrolytic bacteria altering fermentation and volatile fatty acids profile in vitro
topic omega-3
rumen
fibrolytic bacteria
high forage
high starch
url https://www.mdpi.com/2311-5637/9/7/596
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