| Objective:In vitro fermentation model was used to study the effects of oligosaccharides on the short chain fatty acids（SCFA）and gas production in the children with infectious diarrhea.The aims of current study are to explore the different relationship of intestinal flora disturbance and metabolism between virus and pathogen caused diarrhea,in order to set up a quick evaluation method to assess the degree of intestinal flora disturbance caused by infection.Materials and Methods:In the experimental group,31 patients with infectious diarrhea were enrolled in the Department of Gastroenterology,Children’s Hospital of Suzhou University from June to December 2016.They were 20 boys and 11 girls,aged from 2 to 3.75 years old.The cases must meet the following criteria:（1）less than 5 years of age;（2）satisfied the diagnostic criteria for infectious diarrhea[1];（3）exclusion including respiratory infections,irritable bowel syndrome,inflammatory diseases that may affect intestinal stability.The experimental group was divided into viral enteritis group and bacterial enteritis group according to clinical features and auxiliary examination results.The control group was 12 children with normal physical examination in children’s health section,including 6 boys and 6 girls and aged 5 months to 4 years old,All meet the following criteria:（1）less than 5 years of age;（2）at least 4 weeks without history of infectious diarrhea;（3）antibiotics are not used for at least 4 weeks;（4）excluding functional constipation,irritable bowel syndrome,functional dyspepsia and other gastrointestinal diseases.The concentration of short chain fatty acid（SCFA）in feces was detected.And then the fresh fecal samples were inoculated into the betch fermentation systems,which contained Raffinose,FOS,GOS,isomaltooligosacharrides（IMO）and Inulin as the sole carbon source,the gas production,SCFA concentration at 24h and 48h were detected.SPASS 19.0 was used to analyze the data.1.Total SCFA,acetic acid,propionic acid,butyric acid,isobutyric acid and isovaleric acid in feces of normal children group were significantly higher than those in bacterial enteritis group（P<0.05）;The total SCFA,butyric acid,isobutyric acid and isovaleric acid in the feces of normal healthy children were significantly higher than those in the viral enteritis group（P<0.05）.2.The levels of total SCFA and acetic acid in enteritis group after 24h and 48h fermentation with all tested oligosaccharides were significantly lower than those detected in normal children and viral enteritis group after fermentation（P<0.05）.3.The level of propionic acid in viral enteritis after FOS,GOS and IMO fermentation was significantly lower in comparison with normal children（P<0.05）.The level of propionic acid in YCFA,GOS and IMO medium was also significantly lower in the group of viral enteritis than that in normal control<0.05).4.There were almost no differences in butyric acid,isobutyric acid,valeric acid and isovaleric acid production in the same testing medium among the three groups.5.The normal children and viral enteritis group produced significantly higherlevel of acetic acid in oligosaccharide containing medium than that in the basic medium（P<0.05）.Meanwhile,propionic acid production after FOS,GOS and IMO fermentation was significantly lower in the same group（P<0.05）.6.The gas production after 24h fermentation in most oligosaccharides containing medium in the three tested groups was significantly higher than the basic medium that contained no any carbohydrates（P<0.05）.Conclusion:1.The intestinal microbioat of children can use oligosaccharides to produce gases and SCFA which is beneficial to the host.2.Acetic acid is the highest amount of SCFA produced in oligosaccharides fermentation with both normal children or diarrhea children’s feces,followed by propionic acid,but the level of Butyric acid is relative lower,although butyric acid is considered the most beneficial to human health.3.Total SCFA,acetic acid,propionic acid,butyric acid,isobutyric acid and isovaleric acid in feces of bacterial enteritis group were significantly lower than those in normal children group;The total SCFA,butyric acid,isobutyric acid and isovaleric acid in the feces of viral enteritis group were significantly lower than those in normal healthy children.4.The levels of total SCFA and acetic acid in enteritis group were significantly lower than those detected in normal children and viral enteritis group after fermentation of oligosaccharides.5.When bacterial enteritis occurs,the amount of intestinal microbiota that can produce the acetic acid by oligosaccharides is reduced,as evidenced by the lower level of SCFA.6.The determination of SCFA level in the feces and application of the in vitro fermentation model for fermentation of oligosaccharides may be helpful to evaluate the degree of intestinal microbiotadisturbance in both viral enteritis and bacterial enteritis groups. |
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