Analysis of Structure and Diversity of Salivary Bacteria of Healthy Pigs Using Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis

ZENG Dong; YAN Zongkai; ZENG Yan; NI Xueqin; WANG Yin; LI Tao

doi:10.3969/j.issn.1006-267x.2014.06.012

2014 , Vol. 26 >Issue 6: 1521 - 1526

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.06.012

Molecular Nutrition

Analysis of Structure and Diversity of Salivary Bacteria of Healthy Pigs Using Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis

ZENG Dong ,
YAN Zongkai ,
ZENG Yan ,
NI Xueqin ,
WANG Yin ,
LI Tao

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1. Animal Micro-Ecology Institute, College of Veterinary Medicine, Sichuan Agricultural University, Ya'an 625014, China;
2. Animal Biotechnology Center, Sichuan Agricultural University, Ya'an 625014, China

Received date: 2013-12-30

Online published: 2014-05-30

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Abstract

This experiment was conducted to study the structure and diversity of salivary bacteria of healthy pigs. The bacterial diversity was studied using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), cluster analysis and principal component analysis. Some common and special bands were identified by clone and sequencing at the same time. The results showed that in PCR-DGGE profile, the average band number of piglets was 23 and the average band number of finishing pigs was 28; the diversity index, richness and evenness of finishing pigs were higher, and they were 3.34, 0.877 and 28.40, respectively, while the diversity index, richness and evenness of piglets were 3.17, 0.834 and 23.20, respectively; the cluster analysis suggested that there were some differences in salivary bacterial population during different growth stages of pigs, but the similarity coefficient in all the samples was higher than 0.66. In PCR-DGGE profile, Lactobacillus fermentum, Escherichia coli, Mycobacterium arosiense, Firmicutes and Streptococcus suis were predominant in mouth cavity of pigs; the special bacteria in saliva of piglets were Neisseria dentiae and Neisseria shayeganii, and the special bacteria in saliva of finishing pigs was Staphylococcus sp.. There is a significant difference in the diversity of salivary bacteria between piglets and finishing pigs. The diversity of salivary bacteria is increasing and gradually stabilized with the growth of pigs.

Key words： pig; saliva; bacteria; PCR-DGGE; cluster analysis; principal component analysis

Cite this article

ZENG Dong , YAN Zongkai , ZENG Yan , NI Xueqin , WANG Yin , LI Tao . Analysis of Structure and Diversity of Salivary Bacteria of Healthy Pigs Using Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis[J]. Chinese Journal of Animal Nutrition, 2014 , 26(6) : 1521 -1526 . DOI: 10.3969/j.issn.1006-267x.2014.06.012

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