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In vitro fermentation of Cucumis sativus fructus extract by canine gut microbiota in combination with two probiotic strains

Belà, Benedetta, Coman, Maria Magdalena, Verdenelli, Maria Cristina, Bianchi, Cinzia, Pignataro, Giulia, Fiorini, Dennis, Silvi, Stefania
Journal of functional foods 2019 v.63 pp. 103585
Bifidobacterium, Cucumis sativus, Lactobacillus acidophilus, Lactobacillus paracasei, butyric acid, dogs, fermentation, gas chromatography, intestinal microorganisms, pets, probiotics, quantitative polymerase chain reaction, synergism
There is a growing public interest in the use of fibre, probiotics and combinations of both of them to potentially improve the gut microbiota composition and the digestive health of dogs; however, there are limited studies on the effects of these supplements in companion animals. Using 24 h in vitro fermentation, the effects of probiotic strains, Lactobacillus paracasei JCM8130 and Lactobacillus acidophilus C8.1, and the fructus extract of Cucumis sativus on modulation and activities of healthy dogs’ microbiota were investigated, either individually or in combination, to evaluate their possible synergism. Real-Time PCR was performed for enumeration of the selected bacterial groups. Gas chromatographic analysis was conducted to quantify short chain fatty acids (SCFAs) production. The studied supplements showed some prebiotic-like effects especially the ability to promote a significant increase of Bifidobacterium spp. and Lactobacillus spp. counts and also the production of acetic, propionic and butyric acids.