Difference in the conten of volatile fatty acids in the intestinal content of lean and fat laboratry mice lines

Cilj študije je bil določiti koncentracijo hlapnih maščobnih kislin (HMK) v vsebini debelega črevesja pri debeli (FLI), vitki (FHI) in neinbridirani ICR/OlaHsd liniji. Povečana telesna masa je dandanes vse večja težava tako pri ljudeh kot pri živalih. Razlike v koncentraciji HMK kot produkta mikrobne fermentacije prehranskih vlaknin bi lahko vplivale na razlike v mikrobni populaciji. V raziskavi smo uporabili po 21 samcev iz vsake linije (FLI, FHI in ICR/OlaHsd). Od 10. do 14. tedna starosti smo jih tedensko tehtali. V starosti 14 tednov smo jih evtanazirali in odstranili prebavni trakt. Vsebino debelega in slepega črevesja smo iztisnili s pritiskom prsta. Izmerili smo pH in v laboratoriju naredili analizo na vebnost hlapnih maščobnih kislin. V skupini FLI je bila statistično značilno (p <0,05) nižja pH vrednost v primerjavi s FHI in ICR/OlaHsd. Vsebnost ocetne in maslene kisline je bila v skupini FLI statistično značilna (p <0,05) manjša v primerjavi z drugima dvema skupinama. Ker so bile živali na enaki krmi, lahko glede na te rezultate predpostavljamo, da poteka v debelem črevesju FLI miši nekoliko drugačna fermentacija in predpostavljamo ob drugačni sestavi mikroflore.The aim of the study was to determine the concentration of volatile fatty acids (VFA) in large intestine (caecum and colon) of fat (FLI), lean (FHI) and outbreed ICR/OlaHsd lines. The increased body weight is nowadays increasing problem, with people, as well as with animals. Differences in the concentration of VFA, as the product of microbial fermentation of dietary fiber, could be the impact of the differences in the microbial population. In the study was used male mouse of FLI, FHI and ICR/OlaHsd, 21 of each line. From 10th to 14th week of age they were weekly weighed. At the age of 14 weeks they were euthanized and digestive tract was removed from the animal. Colon and caecum content was squeezed out by finger pressure. The pH level and the volatile fatty acids concentration were determined. There was statistically significantly (p < 0.05) lower pH level in FLI group compared to FHI and ICR/OlaHsd. In the concentration of VFA there were statistically significantly (p < 0.05) lower content of acetic acid and higher butyric acid in FLI group as compared to two other groups. According to these results, we could speculate that fat (FLI) mice could have some differences in the microbial population and consequently in fermentation since the nutrition in all groups was the same