Saccharomyces Cerevisiae Fermentation Product, but Not Inulin, Increases Total Volatile Fatty Acid Production in an Equine in Vitro Intestinal Model

A study was conducted to evaluate the effect of a Saccharomyces cerevisiae fermentation product (SCFP, Diamond V Original XPC^TM) on in vitro volatile fatty acid (VFA) production using an equine fecal inoculated intestinal model. Gas tight culture tubes (50 ml) containing 0.3 g pre-digested Timothy grass hay and 0.15 g treatment (Control [ground grain], SCFP, or inulin) were inoculated with an anaerobic buffered homogenate of fresh equine manure and incubated for 24 h at 39°C. Five replicate samples were tested per treatment and data analyzed using GLM model of JMP. Significance was defined as P ≤ 0.05. The SCFP treatment significantly increased acetate, propionate, butyrate, and total VFA concentrations compared to Control (Table 1; P < 0.05)). Compared to inulin, SCFP significantly increased acetate (P < 0.05) and total VFA (P < 0.05) with no differences in propionate or butyrate concentrations between the two treatments. Interestingly, inulin reduced acetate compared to SCFP and Control (P < 0.05). In conclusion, in an in vitro intestinal model, Saccharomyces cerevisiae fermentation product increased acetate, propionate, butyrate, and total volatile fatty acid production when using Timothy grass hay as a fermentation substrate.

Table 1. Effect of treatment on volatile fatty acids (mM)
Item	Control	SCFP	Inulin	SEM
Acetate, mM	17.68b	22.83a	14.20c	0.54
Propionate, mM	3.54b	6.58a	6.79a	0.30
Butyrate, mM	4.09b	5.80a	5.58a	0.13
Total VFA*, mM	25.51b	35.58a	26.76b	0.93
abcMeans within a row without a common superscript letter differ by P < 0.05.
*Total VFA is the sum of acetate, propionate, butyrate, isobutyrate, isovalerate and valerate.

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