Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture

Commercial acacia gum (AG) used in this study is a premium-grade freeflowing powder. It is a gummy exudate composed of arabinogalactan branched polysaccharide, a biopolymer of arabinose and galactose. Also known as food additive, acacia gum (E414), which is presently marketed as a functional dietary...

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Main Authors: Muhamad Hanif Raw, Hui Yan Tan, Shahrul Razid Sarbini
Format: Article
Language:English
English
Published: Lausanne : Frontiers Research Foundation 2023
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Online Access:https://eprints.ums.edu.my/id/eprint/38138/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/38138/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/38138/
https://doi.org/10.3389/fmicb.2023.1245042
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spelling my.ums.eprints.381382024-02-05T07:28:20Z https://eprints.ums.edu.my/id/eprint/38138/ Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture Muhamad Hanif Raw Hui Yan Tan Shahrul Razid Sarbini HD9720-9975 Manufacturing industries QP1-345 General Including influence of the environment Commercial acacia gum (AG) used in this study is a premium-grade freeflowing powder. It is a gummy exudate composed of arabinogalactan branched polysaccharide, a biopolymer of arabinose and galactose. Also known as food additive, acacia gum (E414), which is presently marketed as a functional dietary fiber to improve overall human gut health. The health effects may be related to the luminal pH regulation from the short-chain fatty acids (SCFA) production. Studies suggested that amylolytic and butyrogenic pathways are the major factors determining the SCFA outcome of AG in the lower gut. However, the primary bacteria involved in the fermentation have not been studied. This study aimed to investigate the putative primary degraders of acacia gum in the gut ecosystem. Isolation and identification of gum-fermenting bacteria were performed through enrichment culture fermentation. The experiment was conducted in an anaerobic chamber for 144  h in three stages. The study was conducted in triplicate using an anaerobic chamber system. This culture system allows specific responses to support only bacteria that are responsible for gum fermentation among the gut microbiota. Five bacterial strains were isolated and found to be gum-fermenting bacteria. Based on the 16s RNA sequence, the isolates matched to butyrateproducing Escherichia fergusonii, ATCC 35469. Lausanne : Frontiers Research Foundation 2023 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/38138/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/38138/2/FULL%20TEXT.pdf Muhamad Hanif Raw and Hui Yan Tan and Shahrul Razid Sarbini (2023) Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture. Frontiers in Microbiology. pp. 1-11. ISSN 1664-302X https://doi.org/10.3389/fmicb.2023.1245042
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic HD9720-9975 Manufacturing industries
QP1-345 General Including influence of the environment
spellingShingle HD9720-9975 Manufacturing industries
QP1-345 General Including influence of the environment
Muhamad Hanif Raw
Hui Yan Tan
Shahrul Razid Sarbini
Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture
description Commercial acacia gum (AG) used in this study is a premium-grade freeflowing powder. It is a gummy exudate composed of arabinogalactan branched polysaccharide, a biopolymer of arabinose and galactose. Also known as food additive, acacia gum (E414), which is presently marketed as a functional dietary fiber to improve overall human gut health. The health effects may be related to the luminal pH regulation from the short-chain fatty acids (SCFA) production. Studies suggested that amylolytic and butyrogenic pathways are the major factors determining the SCFA outcome of AG in the lower gut. However, the primary bacteria involved in the fermentation have not been studied. This study aimed to investigate the putative primary degraders of acacia gum in the gut ecosystem. Isolation and identification of gum-fermenting bacteria were performed through enrichment culture fermentation. The experiment was conducted in an anaerobic chamber for 144  h in three stages. The study was conducted in triplicate using an anaerobic chamber system. This culture system allows specific responses to support only bacteria that are responsible for gum fermentation among the gut microbiota. Five bacterial strains were isolated and found to be gum-fermenting bacteria. Based on the 16s RNA sequence, the isolates matched to butyrateproducing Escherichia fergusonii, ATCC 35469.
format Article
author Muhamad Hanif Raw
Hui Yan Tan
Shahrul Razid Sarbini
author_facet Muhamad Hanif Raw
Hui Yan Tan
Shahrul Razid Sarbini
author_sort Muhamad Hanif Raw
title Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture
title_short Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture
title_full Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture
title_fullStr Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture
title_full_unstemmed Identification of Acacia Gum Fermenting Bacteria from Pooled Human Feces using Anaerobic Enrichment Culture
title_sort identification of acacia gum fermenting bacteria from pooled human feces using anaerobic enrichment culture
publisher Lausanne : Frontiers Research Foundation
publishDate 2023
url https://eprints.ums.edu.my/id/eprint/38138/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/38138/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/38138/
https://doi.org/10.3389/fmicb.2023.1245042
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score 13.209306