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© 2002 The American Society for Nutritional Sciences J. Nutr. 132:2229-2234, 2002

Nutrient Metabolism

Stimulation of Butyrate Production by Gluconic Acid in Batch Culture of Pig Cecal Digesta and Identification of Butyrate-Producing Bacteria

Takamitsu Tsukahara*,{dagger}, Hironari Koyama{ddagger}, Masaaki Okada{ddagger} and Kazunari Ushida*1

* Laboratory of Animal Science, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, Japan; {dagger} Kyodoken Institute, Kyoto 612-8073, Japan; and {ddagger} Chemical Products Research Laboratories, Fujisawa Pharmaceutical Company, Ltd., Tsukuba, Ibaraki 300-2698, Japan

1To whom correspondence should be addressed. E-mail: k_ushida{at}kpu.ac.jp.

Gluconic acid reaches the large intestine to stimulate lactic acid bacteria. However, the fermentation pattern of gluconic acid has yet to be elucidated. Accordingly, we examined the fermentation properties induced by gluconic acid in the pig cecal digesta in vitro. We also tested sorbitol and glucose, substrates for which the fermentation rate and patterns are known. The gluconic acid–utilizing bacteria were further isolated from pig cecal digesta and identified to examine the effect of gluconic acid on hind gut fermentation. Gluconic acid was fermented more slowly than were the other two substrates. Gluconic acid stimulated butyrate production; the butyrate molar percentage reached 26%, which is considered a high butyrate production. The majority of gluconic acid fermenters were identified as lactic acid bacteria, such as Lactobacillus reuteri and L. mucosae, and acid-utilizing bacteria, such as Megasphaera elsdenii and Mitsuokella multiacida. The gluconic acid fermented by lactic acid bacteria, and the lactate and acetate that were produced were used to form butyrate by acid-utilizing bacteria, such as M. elsdenii. Gluconic acid may be useful as a prebiotic to stimulate butyrate production in the large intestine.

KEY WORDS: • gluconic acid • butyrate enhancer • Megasphaera elsdenii • lactic acid bacteria • pig cecal digesta




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