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In vitro Effects of Prebiotics and Synbiotics on Apis cerana Gut Microbiota

MINGKUI LV
MINGKUI LV
, 
QINGZHI LEI
QINGZHI LEI
, 
HUAJUAN YIN
HUAJUAN YIN
, 
TIANNIAN HU
TIANNIAN HU
, 
SIFAN WANG
SIFAN WANG
, 
KUN DONG
KUN DONG
, 
HONGBIN PAN
HONGBIN PAN
, 
YIQIU LIU
YIQIU LIU
, 
QIUYE LIN
QIUYE LIN
 et 
ZHENHUI CAO
ZHENHUI CAO
   | 20 déc. 2021
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Article Category: original-paper
Publié en ligne: 20 déc. 2021
Pages: 511 - 520
Reçu: 06 oct. 2021
Accepté: 27 nov. 2021
DOI: https://doi.org/10.33073/pjm-2021-049
Mots clés
© 2021 Mingkui Lv et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Fig. 1.

Effect of IMO in combination with L. helveticus KM7 or L. reuteri LP4 on bacteria during the in vitro fermentation of A. cerana gut microbiota; A) the number of total bacteria, B) Bifidobacterium, C) LAB and D) Enterococcus were determined. IMO is the abbreviation of isomalto-oligosaccharides. A graphic was created with different treatment grouping on the x-axis and microbes counts on the y-axis.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Effect of IMO in combination with L. helveticus KM7 or L. reuteri LP4 on bacteria during the in vitro fermentation of A. cerana gut microbiota; A) the number of total bacteria, B) Bifidobacterium, C) LAB and D) Enterococcus were determined. IMO is the abbreviation of isomalto-oligosaccharides. A graphic was created with different treatment grouping on the x-axis and microbes counts on the y-axis.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)

Fig. 2.

Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on fungi during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on fungi during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – different lowercase letters between different treatments at the same time fermentation point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)

Fig. 3.

Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on pH during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – Different lowercase letters between different treatments at the same fermentation time point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)
Effect of IMO in combination with L. helveticus KM7 and L. reuteri LP4 on pH during in vitro fermentation of A. cerana gut microbiota. IMO is the abbreviation of isomalto-oligosaccharides.* – significance between treatments using the different probiotic strains added at the same concentration for the same fermentation period (p < 0.05)a-d – Different lowercase letters between different treatments at the same fermentation time point denote significance (p < 0.05); results were expressed as mean ± SD (n = 3)

The pH value in the prebiotic fermentation broth of A. cerana gut microbiota.

Time (h)pH value
GLUFOSINUIMOXOS
06.98 ± 0.03Aa7.00 ± 0.04Aa6.98 ± 0.06Aa7.01 ± 0.02Aa6.99 ± 0.03Aa
66.89 ± 0.04Ba6.91 ± 0.05Ba6.89 ± 0.07Aa6.89 ± 0.03Ba6.90 ± 0.06Ba
126.13 ± 0.07Cb6.31 ± 0.03Ca5.71 ± 0.02Bd5.57 ± 0.07Ce5.97 ± 0.05Cc
245.78 ± 0.07Db6.22 ± 0.04Da5.59 ± 0.04Cc5.48 ± 0.03Dd5.65 ± 0.03Dc

Number of Bifidobacterium and LAB in the prebiotic fermentation broth of A. cerana gut microbiota.

Number of gut microbiota / Log10 (CFU/ml)Time (h)Treatment
GLUFOSINUIMOXOS
Bifidobacterium05.85 ± 0.06Ca5.82 ± 0.05Ca5.83 ± 0.02Ca5.82 ± 0.01Ca5.80 ± 0.02Ca
65.63 ± 0.03Db5.66 ± 0.16Cab5.83 ± 0.13Cab5.94 ± 0.19Ca5.81 ± 0.15Cab
126.99 ± 0.08Bc6.46 ± 0.25Bd7.79 ± 0.08Bb8.31 ± 0.36Ba7.43 ± 0.24Bb
248.15 ± 0.05Ad8.41 ± 0.08Ac8.85 ± 0.02Ab9.10 ± 0.12Aa8.52 ± 0.18Ac
LAB05.01 ± 0.02Da4.99 ± 0.03Ba5.00 ± 0.02Da5.01 ± 0.05Ca4.98 ± 0.02Ca
66.03 ± 0.03Cb5.06 ± 0.16Bc6.10 ± 0.09Cab6.34 ± 0.19Ba5.21 ± 0.15Cc
127.29 ± 0.08Bc5.76 ± 0.25Ad8.09 ± 0.08Bab8.28 ± 0.33Aa7.73 ± 0.24Bb
247.76 ± 0.14Ac5.67 ± 0.35Ad8.36 ± 0.11Aab8.61 ± 0.02Aa8.19 ± 0.16Ab
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