Gut Microbiome Characteristics in feral and domesticated horses from different geographic locations.


Journal

Communications biology
ISSN: 2399-3642
Titre abrégé: Commun Biol
Pays: England
ID NLM: 101719179

Informations de publication

Date de publication:
25 02 2022
Historique:
received: 23 12 2020
accepted: 01 02 2022
entrez: 26 2 2022
pubmed: 27 2 2022
medline: 5 4 2022
Statut: epublish

Résumé

Domesticated horses live under different conditions compared with their extinct wild ancestors. While housed, medicated and kept on a restricted source of feed, the microbiota of domesticated horses is hypothesized to be altered. We assessed the fecal microbiome of 57 domestic and feral horses from different locations on three continents, observing geographical differences. A higher abundance of eukaryota (p < 0.05) and viruses (p < 0.05) and lower of archaea (p < 0.05) were found in feral animals when compared with domestic ones. The abundance of genes coding for microbe-produced enzymes involved in the metabolism of carbohydrates was significantly higher (p < 0.05) in feral animals regardless of the geographic origin. Differences in the fecal resistomes between both groups of animals were also noted. The domestic/captive horse microbiomes were enriched in genes conferring resistance to tetracycline, likely reflecting the use of this antibiotic in the management of these animals. Our data showed an impoverishment of the fecal microbiome in domestic horses with diet, antibiotic exposure and hygiene being likely drivers. The results offer a view of the intestinal microbiome of horses and the impact of domestication or captivity, which may uncover novel targets for modulating the microbiome of horses to enhance animal health and well-being.

Identifiants

pubmed: 35217713
doi: 10.1038/s42003-022-03116-2
pii: 10.1038/s42003-022-03116-2
pmc: PMC8881449
doi:

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

172

Informations de copyright

© 2022. The Author(s).

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Auteurs

Li Ang (L)

Health Management Centre, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.
Department of Henan Gene Hospital, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.
Department of Infection Disease, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.

Gabriel Vinderola (G)

Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.

Akihito Endo (A)

Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Hokkaido, Japan.

Juha Kantanen (J)

Production Systems, Natural Resources Institute Finland, Jokioinen, Finland.

Chen Jingfeng (C)

Health Management Centre, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.

Ana Binetti (A)

Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.

Patricia Burns (P)

Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.

Shi Qingmiao (S)

Department of Henan Gene Hospital, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.
Department of Infection Disease, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.

Ding Suying (D)

Health Management Centre, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.

Yu Zujiang (Y)

Department of Henan Gene Hospital, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.
Department of Infection Disease, The First Affiliated Hospital of Zhengzhou University, Zhengzhou, China.

David Rios-Covian (D)

Department and Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Asturias, Spain.

Anastasia Mantziari (A)

Functional Foods Forum, Faculty of Medicine, University of Turku, Turku, Finland.

Shea Beasley (S)

Functional Foods Forum, Faculty of Medicine, University of Turku, Turku, Finland.

Carlos Gomez-Gallego (C)

Functional Foods Forum, Faculty of Medicine, University of Turku, Turku, Finland.
Institute of Public Health and Nutrition, University of Eastern Finland, Kuopio, Finland.

Miguel Gueimonde (M)

Department and Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Asturias, Spain. mgueimonde@ipla.csic.es.

Seppo Salminen (S)

Functional Foods Forum, Faculty of Medicine, University of Turku, Turku, Finland. seppo.salminen@utu.fi.

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