In vitro fermentation characteristics of two mushroom species, an herb, and their polysaccharide fractions, using chicken cecal contents as inoculum

Guo, F. C., Williams, B. A., Kwakkel, R. P. and Verstegen M. W. (2003) In vitro fermentation characteristics of two mushroom species, an herb, and their polysaccharide fractions, using chicken cecal contents as inoculum. Poultry science, 82 10: 1608-1615.


Author Guo, F. C.
Williams, B. A.
Kwakkel, R. P.
Verstegen M. W.
Title In vitro fermentation characteristics of two mushroom species, an herb, and their polysaccharide fractions, using chicken cecal contents as inoculum
Journal name Poultry science   Check publisher's open access policy
ISSN 1525-3171
0032-5791
Publication date 2003-10-01
Sub-type Article (original research)
Open Access Status Not yet assessed
Volume 82
Issue 10
Start page 1608
End page 1615
Total pages 8
Place of publication Chicago, Ill.
Publisher Poultry Science Association
Language eng
Subject 070204 Animal Nutrition
Abstract In vitro fermentabilities of two mushrooms (Lentinus edodes--LenS; Tremella fuciformis--TreS), an herb (Astragalus membranaceus--AstS), and their polysaccharide fractions (LenE, TreE, and AstE) were investigated using microflora from chicken ceca. Polysaccharides were extracted using the hot water method. The mushrooms had lower polysaccharide yields (8 to 10%) than the herb (31%). Fermentation kinetics were determined using the in vitro cumulative gas production technique. End-products, such as gas, volatile fatty acids (VFA), and ammonia, were also determined. The gas profiles of intact materials were similar for AstS and LenS. The TreS had a diphasic digestion pattern. The extracts had similar profiles to the intact materials though gas production rates were faster. Intact materials tended to produce less VFA than the extracts though LenS and AstE had the highest total VFA production overall. Intact materials contained more protein than the extracts, and therefore resulted in more branched-chain fatty acids and ammonia. Fermentation kinetics and end-point products demonstrated differences in availability of substrates between the mushrooms and herb. These medicinal mushroom and herb materials, particularly their polysaccharide extracts, show promise in altering microbial activities and composition in chicken ceca. In vivo experiments are necessary for confirmation of this hypothesis.
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Centre for Nutrition and Food Sciences Publications
 
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Created: Fri, 03 Apr 2009, 00:38:04 EST by Ms Lynette Adams on behalf of Centre for Nutrition and Food Sciences