Oral administration of a product derived from Clostridium butyricum in rats

Recent studies have suggested that short chain fatty acids (SCFAs) exert a therapeutic effect on some human and experimental animal diseases. Clostridium butyricum produces high levels of SCFAs in the out lumen. The aim of the present study was to analyze the product derived from Clostridium butyricum in a culture system, and to develop methods to eliminate the odor derived from SCFAs in the product. Clostridium butyricum was incubated in CS medium for 24 h and subsequently in CS broth for 24 h. The suspension of Clostridium butyricum in the broth was centrifugated and the supernatant was analyzed. The results showed this product contained high levels of SCFAs, especially acetic acid and n-butyric acid. Many food materials were tested in order to eliminate the odor derived from SCFAs in the product. Of the food materials tested, yogurt was shown to most effectively eliminate the odor. Using a yogurt base, we prepared a special food additive. Use of the additive completely eliminated the odor of the product derived from Clostridium butyricum. Finally, we administered the product with the additive to Sprague-Dawley rats for 14 days. The rats grew normally for the duration of the experimental period. It is possible that this novel product with the additive exerts therapeutic effects on some gastointestinal disorders.