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Article

Effects of Chestnut Tannin Extract, Vescalagin and Gallic Acid on the Dimethyl Acetals Profile and Microbial Community Composition in Rumen Liquor: An In Vitro Study

1
Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
2
CIISA, Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
3
Dipartimento di Scienze Veterinarie, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
4
Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Microorganisms 2019, 7(7), 202; https://doi.org/10.3390/microorganisms7070202
Received: 28 June 2019 / Revised: 10 July 2019 / Accepted: 15 July 2019 / Published: 18 July 2019
(This article belongs to the Special Issue Macro and Microorganism Interactions)
The addition of polyphenol extracts in ruminant diets is an effective strategy to modulate rumen microflora. The aim of this in vitro trial was to study the effects of chestnut tannin extract (CHT), vescalagin (VES) and gallic acid (GAL) on dietary fibre degradability and on the dimethyl acetals (DMA) profile and microbial community composition of rumen liquor. Four diets (basal diet; basal diet plus CHT; basal diet plus VES; basal diet plus GAL) were fermented for 24 h using ewe rumen liquor. At the end of the fermentation, the microbial communities were characterized by sequencing the 16S rRNA gene. The DMA profile was analyzed by gas chromatography. Chestnut tannin extract did not affect fibre degradability, whereas VES and GAL showed a detrimental effect. The presence of CHT, VES and GAL influenced the concentration of several DMA (i.e., 12:0, 13:0, 14:0, 15:0, 18:0 and 18:1 trans-11), whereas the composition of the microbial community was marginally affected. The inclusion of CHT led to the enrichment of the genera Anaerovibrio, Bibersteinia, Escherichia/Shigella, Pseudobutyrivibrio and Streptococcus. The results of this study support the hypothesis that the activity of CHT is due to the synergistic effect of all components rather than the property of a single component. View Full-Text
Keywords: chestnut tannin; vescalagin; gallic acid; rumen microbiota; dimethyl acetals; HTS-technology chestnut tannin; vescalagin; gallic acid; rumen microbiota; dimethyl acetals; HTS-technology
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MDPI and ACS Style

Mannelli, F.; Daghio, M.; Alves, S.P.; Bessa, R.J.B.; Minieri, S.; Giovannetti, L.; Conte, G.; Mele, M.; Messini, A.; Rapaccini, S.; Viti, C.; Buccioni, A. Effects of Chestnut Tannin Extract, Vescalagin and Gallic Acid on the Dimethyl Acetals Profile and Microbial Community Composition in Rumen Liquor: An In Vitro Study. Microorganisms 2019, 7, 202. https://doi.org/10.3390/microorganisms7070202

AMA Style

Mannelli F, Daghio M, Alves SP, Bessa RJB, Minieri S, Giovannetti L, Conte G, Mele M, Messini A, Rapaccini S, Viti C, Buccioni A. Effects of Chestnut Tannin Extract, Vescalagin and Gallic Acid on the Dimethyl Acetals Profile and Microbial Community Composition in Rumen Liquor: An In Vitro Study. Microorganisms. 2019; 7(7):202. https://doi.org/10.3390/microorganisms7070202

Chicago/Turabian Style

Mannelli, Federica, Matteo Daghio, Susana P. Alves, Rui J.B. Bessa, Sara Minieri, Luciana Giovannetti, Giuseppe Conte, Marcello Mele, Anna Messini, Stefano Rapaccini, Carlo Viti, and Arianna Buccioni. 2019. "Effects of Chestnut Tannin Extract, Vescalagin and Gallic Acid on the Dimethyl Acetals Profile and Microbial Community Composition in Rumen Liquor: An In Vitro Study" Microorganisms 7, no. 7: 202. https://doi.org/10.3390/microorganisms7070202

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