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ARS Home » Midwest Area » Lexington, Kentucky » Forage-animal Production Research » Research » Publications at this Location » Publication #334079
Title: PCB126 modulates fecal microbial fermentation of the dietary fiber inulin

Author
item HOFFMAN, JESSIE - University Of Kentucky
item Flythe, Michael
item HENNING, BERNHARD - University Of Kentucky

Submitted to: Meeting Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 12/5/2016
Publication Date: 4/1/2017
Citation: Hoffman, J., Flythe, M.D., Henning, B. 2017. PCB126 modulates fecal microbial fermentation of the dietary fiber inulin. Meeting Proceedings. Pg. 47.

Interpretive Summary:

Technical Abstract: Exposure to environmental pollutants can alter gut microbial populations. Short-chain fatty acids (SCFAs), produced from gut microbial fermentation of dietary fibers such as inulin, exert numerous effects on host energy metabolism. SCFAs are also linked to health promoting effects, including a reduced risk of inflammatory diseases. We hypothesized that exposure to dioxin-like pollutants modulate gut microbial fermentation processes. Fecal microbes from mice were harvested and resuspended in anaerobic media containing 4 or 10g/L of inulin with or without PCB126 (0.02µM, 0.2µM, or 2µM) and incubated for 48h (37 °C). HPLC analysis revealed that PCB126 exposure differentially modulated the production of several SCFA, including succinate and propionate. Exposure to PCB126 at 0.2µM and 2µM reduced succinate production, while exposure to 2µM of PCB126 increased total fermentation acids, and in particular propionate production. It has been demonstrated that bacteria-produced succinate contributes to metabolic benefits by acting as an intestinal gluconeogenic substrate. Furthermore, there is evidence that an excess propionate and total SCFA can contribute to increased energy harvest and hepatic lipogenesis. This evidence supports the idea that pollutant exposure may contribute to alterations in host metabolism through gut microbiota-dependent mechanisms, specifically bacterial fermentation processes.