Sodium Butyrate Ameliorates High-Concentrate Diet-Induced Inflammation in the Rumen Epithelium of Dairy Goats

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• 作者：Hongyu Dai ; Xinxin Liu ; Jinyu Yan ; Zain ul Aabdin ; Muhammad Shahid Bilal ; Xiangzhen Shen
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：January 25, 2017
• 年：2017
• 卷：65
• 期：3
• 页码：596-604
• 全文大小：448K
• ISSN：1520-5118

文摘

To investigate the effect of sodium butyrate on high-concentrate diet-induced local inflammation of the rumen epithelium, 18 midlactating dairy goats were randomly assigned to 3 groups: a low-concentrate diet group as the control (concentrate:forage = 4:6), a high-concentrate (HC) diet group (concentrate:forage = 6:4), and a sodium butyrate (SB) group (concentrate:forage = 6:4, with 1% SB by weight). The results showed that, with the addition of sodium butyrate, the concentration of lipopolysaccharide (LPS) in rumen fluid (2.62 × 10⁴ ± 2.90 × 10³ EU/mL) was significantly lower than that in the HC group (4.03 × 10⁴ ± 2.77 × 10³ EU/mL). The protein abundance of pp65, gene expression of proinflammatory cytokines, and activity of myeloperoxidase (MPO) and matrix metalloproteinase (MMP)-2,9 in the rumen epithelium were significantly down-regulated by SB compared with those in the HC group. With sodium butyrate administration, the concentration of NH3-N (19.2 ± 0.890 mM) in the rumen fluid was significantly higher than that for the HC group (12.7 ± 1.38 mM). Severe disruption of the rumen epithelium induced by HC was also ameliorated by dietary SB. Therefore, local inflammation and disruption of the rumen epithelium induced by HC were alleviated with SB administration.