Based on preparation of co-fermented defatted rice bran(DFRB)using Bacillus subtilis,Saccharomyces cerevisiae,Lactobacillus plantarum and phytase,the present study aimed to evaluate the effects of cofermented DFRB on ...Based on preparation of co-fermented defatted rice bran(DFRB)using Bacillus subtilis,Saccharomyces cerevisiae,Lactobacillus plantarum and phytase,the present study aimed to evaluate the effects of cofermented DFRB on growth performance,antioxidant capacity,immune status,gut microbiota and permeability in finishing pigs.Ninety finishing pigs(85.30±0.97 kg)were randomly assigned to 3treatments(3 replicates/treatment)with a basal diet(Ctrl),a basal diet supplemented with 10% unfermented DFRB(UFR),and a basal diet supplemented with 10% fermented DFRB(FR)for 30 d.Results revealed that the diet supplemented with FR notably(P<0.05)improved the average daily gain(ADG),gain to feed ratio(G:F)and the digestibility of crude protein,amino acids and dietary fiber of finishing pigs compared with UFR.Additionally,FR supplementation significantly(P<0.05)increased total antioxidant capacity,the activities of superoxide dismutase and catalase,and decreased the content of malonaldehyde in serum.Furthermore,FR remarkably(P<0.05)increased serum levels of Ig G,antiinflammatory cytokines(IL-22 and IL-23)and reduced pro-inflammatory cytokines(TNF-α,IL-1β and INF-γ).The decrease of serum diamine oxidase activity and serum D-lactate content in the FR group(P<0.05)suggested an improvement in intestinal permeability.Supplementation of FR also elevated the content of acetate and butyrate in feces(P<0.05).Moreover,FR enhanced gut microbial richness and the abundance of fiber-degrading bacteria such as Clostridium butyricum and Lactobacillus amylovorus.Correlation analyses indicated dietary fiber in FR was associated with improvements in immune status,intestinal permeability and the level of butyrate-producing microbe C.butyricum,which was also verified by the in vitro fermentation analysis.These findings provided an experimental and theoretical basis for the application of fermented DFRB in finishing pigs.展开更多
Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also ...Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also improve the taste and aroma,thus promoting further development.this study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation(PWF)and sequentially fermented(MLF)mulberry juices.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis was employed to examine the volatile metabolites in fermentation juice,while high performance liquid chromatography(HPLC)-MS analysis quantified the free amino acid and organic acid content.additionally,electronic nose and electronic tongue technologies were utilized for sensory evaluation.Results from HS-SPME-GC-MS analysis revealed a notable 61.06%increase in esters in MLF juice,imparting fruity and floral aromas.HPLC-MS analysis indicated a 52.69%increase in sour amino acids in MLF juice,with umami amino acids being 2.23 times higher compared to PWF,resulting in a more pronounced taste profile.additionally,succinic acid,citric acid,lactic acid,tartaric acid,and malic acid exhibited reductions of 20%,50%,12.66%,75%,and 43.18%,respectively.Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice.this research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.展开更多
基金Science and Technology Projects of Zhejiang(2022C02043,2021C02008,CTZB-2020080127)China Agriculture Research System(CARS-35)National Center of Technology Innovation for Pigs。
文摘Based on preparation of co-fermented defatted rice bran(DFRB)using Bacillus subtilis,Saccharomyces cerevisiae,Lactobacillus plantarum and phytase,the present study aimed to evaluate the effects of cofermented DFRB on growth performance,antioxidant capacity,immune status,gut microbiota and permeability in finishing pigs.Ninety finishing pigs(85.30±0.97 kg)were randomly assigned to 3treatments(3 replicates/treatment)with a basal diet(Ctrl),a basal diet supplemented with 10% unfermented DFRB(UFR),and a basal diet supplemented with 10% fermented DFRB(FR)for 30 d.Results revealed that the diet supplemented with FR notably(P<0.05)improved the average daily gain(ADG),gain to feed ratio(G:F)and the digestibility of crude protein,amino acids and dietary fiber of finishing pigs compared with UFR.Additionally,FR supplementation significantly(P<0.05)increased total antioxidant capacity,the activities of superoxide dismutase and catalase,and decreased the content of malonaldehyde in serum.Furthermore,FR remarkably(P<0.05)increased serum levels of Ig G,antiinflammatory cytokines(IL-22 and IL-23)and reduced pro-inflammatory cytokines(TNF-α,IL-1β and INF-γ).The decrease of serum diamine oxidase activity and serum D-lactate content in the FR group(P<0.05)suggested an improvement in intestinal permeability.Supplementation of FR also elevated the content of acetate and butyrate in feces(P<0.05).Moreover,FR enhanced gut microbial richness and the abundance of fiber-degrading bacteria such as Clostridium butyricum and Lactobacillus amylovorus.Correlation analyses indicated dietary fiber in FR was associated with improvements in immune status,intestinal permeability and the level of butyrate-producing microbe C.butyricum,which was also verified by the in vitro fermentation analysis.These findings provided an experimental and theoretical basis for the application of fermented DFRB in finishing pigs.
基金supported by the Natural Science Foundation of Heilongjiang Province(LH2022C075)Key Laboratory of Functional inorganic Material Chemistry(Heilongjiang University),Ministry of Education.
文摘Mulberries(Morus alba L.cv.Longsang 1),rich in various nutrients and bioactive compounds.Fermentation can improve the nutritional value of fruit juice processed from mulberries,making it easier to absorb,and can also improve the taste and aroma,thus promoting further development.this study investigates the differences in aroma and sensory attributes between Pichia kudriavzevii and Weissella confusa mixed bacterial fermentation(PWF)and sequentially fermented(MLF)mulberry juices.Headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)analysis was employed to examine the volatile metabolites in fermentation juice,while high performance liquid chromatography(HPLC)-MS analysis quantified the free amino acid and organic acid content.additionally,electronic nose and electronic tongue technologies were utilized for sensory evaluation.Results from HS-SPME-GC-MS analysis revealed a notable 61.06%increase in esters in MLF juice,imparting fruity and floral aromas.HPLC-MS analysis indicated a 52.69%increase in sour amino acids in MLF juice,with umami amino acids being 2.23 times higher compared to PWF,resulting in a more pronounced taste profile.additionally,succinic acid,citric acid,lactic acid,tartaric acid,and malic acid exhibited reductions of 20%,50%,12.66%,75%,and 43.18%,respectively.Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice.this research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.
