Composition Analysis of Defatted Moringa oleifera Seed Extracts and Their Effects on Rumen Fermentation and Bacterial Community Structure in Vitro
This experiment was conducted to study the composition of defatted Moringa oleifera seed extracts and their effects on rumen fermentation and bacterial community structure in vitro.The defatted Moringa oleif-era seed powder was used as the material,and the composition difference of two extracts in ethanol phase and water phase was determined by liquid chromatography-mass spectrometry(LC-MS).Using a simulated rumen fermentation technique in vitro,the dosages of ethanol and water extracts were set as 0(control),1.875,3.750 and 7.500 mg/kg(n=5),respectively,and after anaerobic fermentation for 72 h,the effects of defat-ted Moringa oleifera seed extracts on the fermentation parameters and microflora structure of rumen fermenta-tion in vitro were measured.The results showed as follows:1)the yield of ethanol and water extracts of defat-ted Moringa oleifera seeds was 12.66％and 38.90％,respectively;compared with the water extract,the etha-nol extract contained higher contents of flavonoids and isoflavones,but had lower contents of benzenes and phenols.2)Compared with the control group,the dry matter degradability in ethanol extract supplemental group was significantly decreased(P＜0.05).3)After adding 1.875 and 3.750 mg/kg ethanol extract for 6 h,the gas production at all time points was significantly lower than that in the control group(P＜0.05);while the gas production in water extract supplemental group was significantly higher than that in the control group at all time points(P＜0.05).4)Compared with the control group,the supplementation of defatted Moringa oleifera seed ethanol extract significantly increased the lactic acid content in fermentation broth(P＜0.05);the supple-mentation of 1.875 and 3.750 mg/kg ethanol extract significantly increased the propionate proportion in fer-mentation broth(P＜0.05),and significantly decreased the proportions of isobutyrate,butyrate,isovalerate,valerate and caproate in fermentation broth(P＜0.05).Compared with the control group,the supplementation of defatted Moringa oleifera seed water extract significantly decreased the pH and acetate proportion in fermen-tation broth(P＜0.05),and significantly increased the contents of lactic acid and total short-chain fatty acids as well as the propionate proportion in fermentation broth(P＜0.05);the supplementation of 1.875 and 3.750 mg/kg water extract significantly decreased the ammonia nitrogen content and valerate proportion in fer-mentation broth(P＜0.05),and significantly increased the iso valerate proportion in fermentation broth(P＜0.05).5)Compared with the control group,the supplementation of 1.875 mg/kg ethanol extract significantly decreased the relative abundances of Rikenellaceae_RC9_gut_group,Christensenellaceae_R-7_group and Lach-nospiraceae_NK3A20_group(P＜0.05),and significantly increased the relative abundances of Bacteroides,Escherichia-Shigella and Acinetobacter(P＜0.05);while the supplementation of 3.750 mg/kg water extract significantly increased the relative abundances of Christensenellaceae_R-7_group and Lachnospiraceae_NK3A20_group(P＜0.05).In conclusion,there are differences in the contents of nutritional components and active substances between ethanol extract and water extract of defatted Moringa oleifera seeds.Among them,the flavonoids in ethanol extract may inhibit rumen fermentation and reduce the number of beneficial bacteria,while the water extract can promote rumen fermentation.[Chinese Journal of Animal Nutrition,2024,36(8):5152-5169]
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