Erythromycin fermentation residue(EFR)represents a typical hazardous waste produced by the microbial pharmaceutical industry.Although electrolysis is promising for EFR disposal,its microbial threats remain unclear.Her...Erythromycin fermentation residue(EFR)represents a typical hazardous waste produced by the microbial pharmaceutical industry.Although electrolysis is promising for EFR disposal,its microbial threats remain unclear.Herein,metagenomics was coupled with the random forest technique to decipher the antibiotic resistance patterns of electrochemically treated EFR.Results showed that 95.75%of erythromycin could be removed in 2 hr.Electrolysis temporarily influenced EFRmicrobiota,where the relative abundances of Proteobacteria and Actinobacteria increased,while those of Fusobacteria,Firmicutes,and Bacteroidetes decreased.A total of 505 antibiotic resistance gene(ARG)subtypes encoding resistance to 21 antibiotic types and 150 mobile genetic elements(MGEs),mainly including plasmid(72)and transposase(52)were assembled in EFR.Significant linear regression models were identified among microbial richness,ARG subtypes,and MGE numbers(r^(2)=0.50-0.81,p<0.001).Physicochemical factors of EFR(Total nitrogen,total organic carbon,protein,and humus)regulated ARG and MGE assembly(%IncMSE value=5.14-14.85).The core ARG,MGE,and microbe sets(93.08%-99.85%)successfully explained 89.71%-92.92%of total ARG and MGE abundances.Specifically,gene aph(3 )-I,transposase tnpA,and Mycolicibacterium were the primary drivers of the resistance dissemination system.This study also proposes efficient resistance mitigation measures,and provides recommendations for future management of antibiotic fermentation residue.展开更多
To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subseq...To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.展开更多
Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship b...Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization,energy metabolism,and gut microbiota in growing pigs.Methods Thirty-six growing barrows(47.2±1.5 kg)were randomly allotted to 6 dietary treatments with 2 apparent viscosity levels and 3β-glucan-to-arabinoxylan ratios.In the experiment,nutrient utilization,energy metabolism,fecal microbial community,and production and absorption of short-chain fatty acid(SCFA)of pigs were investigated.In vitro digestion and fermentation models were used to compare the fermentation characteristics of feedstuffs and ileal digesta in the pig’s hindgut.Results The production dynamics of SCFA and dry matter corrected gas production of different feedstuffs during in vitro fermentation were different and closely related to the physical properties and chemical structure of the fiber.In animal experiments,increasing the dietary apparent viscosity and theβ-glucan-to-arabinoxylan ratios both increased the apparent ileal digestibility(AID),apparent total tract digestibility(ATTD),and hindgut digestibility of fiber components while decreasing the AID and ATTD of dry matter and organic matter(P<0.05).In addition,increasing dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased gas exchange,heat production,and protein oxidation,and decreased energy deposition(P<0.05).The dietary apparent viscosity andβ-glucanto-arabinoxylan ratios had linear interaction effects on the digestible energy,metabolizable energy,retained energy(RE),and net energy(NE)of the diets(P<0.05).At the same time,the increase of dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased SCFA production and absorption(P<0.05).Increasing the dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios increased the diversity and abundance of bacteria(P<0.05)and the relative abundance of beneficial bacteria.Furthermore,increasing the dietaryβ-glucan-to-arabinoxylan ratios led to a linear increase in SCFA production during the in vitro fermentation of ileal digesta(P<0.001).Finally,the prediction equations for RE and NE were established.Conclusion Dietary fiber physicochemical properties alter dietary fermentation patterns and regulate nutrient utilization,energy metabolism,and pig gut microbiota composition and metabolites.展开更多
Côte d’Ivoire has been the world’s leading producer of cocoa beans for several decades. Apart from this production performance, the quality of the beans, which are mainly exported to the major chocolate-making ...Côte d’Ivoire has been the world’s leading producer of cocoa beans for several decades. Apart from this production performance, the quality of the beans, which are mainly exported to the major chocolate-making countries, presents a quality problem to the point of suffering a discount on the international market. One of these quality problems is the content of ochratoxin A, a mycotoxin produced by fungi. Finally, to verify the level of contamination in beans produced in Côte d’Ivoire, a study was carried out. It consisted of collecting information on fermentation and drying times (The two major post-harvest operations) and collecting beans, which were analyzed by electrophoresis using the High Performance Liquid Chromatography (HPLC) method. The results obtained show ochratoxin A contents of between 0.05 µg/kg and 0.17 µg/kg. The general level of contamination is therefore very low and below the tolerable limit which is 2 µg/kg. In addition, the correlative study between the fermentation and drying times of the beans revealed no significant influence (p < 0.01) of the duration of these operations on the level of ochratoxin A contamination. Major contamination can occur after post-harvest activities carried out by producers. This is certainly due to the development of fungi responsible for the production of ochratoxin A during the period of storage and marketing of cocoa beans in conditions of high humidity in storage enclosures. Producers need to be made more aware of the need to ensure that cocoa beans are properly dried and stored in dry areas to avoid moisture build-up, which is a source of mould growth and ochratoxin A production.展开更多
[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of tota...[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of total flavonoids from G.jasminoides was optimized,and the antioxidant activity and hyaluronidase inhibitory activity of the fermentation broth were tested.[Results]The best strain for fermentation of total flavonoids in G.jasminoides was Bacillus subtilis.The optimum fermentation conditions were as follows:the solid-liquid ratio was 1:30,the inoculation amount was 2%,and the fermentation time was 24 h.Under these fermentation conditions,the content of total flavonoids in G.jasminoides reached 36.90 mg/g,which was 45.22%higher than that of the control group without microbial fermentation,and it had good DPPH free radical and hydroxyl free radical scavenging ability,and the inhibition ability of hyaluronidase after fermentation was also improved.[Conclusions]This study provides a technical reference for the comprehensive application of G.jasminoides.展开更多
Background Rumen microorganisms are key regulators of ruminant growth and production performance.Identifying probiotic candidates through microbial culturomics presents a promising strategy for improving ruminant prod...Background Rumen microorganisms are key regulators of ruminant growth and production performance.Identifying probiotic candidates through microbial culturomics presents a promising strategy for improving ruminant production performance.Our previous study identified significant differences in rumen microbial communities of Holstein calves with varying average daily gain(ADG).This study aims to identify a target strain based on the findings from multi-omics analysis and literature review,isolating and evaluating the target microbial strains from both the rumen and hindgut contents for their probiotic potential.Results Parabacteroides distasonis,a strain closely associated with ADG,was successfully isolated from calf rumen content cultured with Fastidious Anaerobe Agar(FAA)medium and named Parabacteroides distasonis F4.Wholegenome sequencing and pan-genome analysis showed that P.distasonis F4 possesses a core functional potential for carbohydrate and amino acid metabolism,with the ability to produce propionate,acetate,and lactate.The results of targeted and untargeted metabolomics further validated the organic acid production and metabolic pathways of P.distasonis F4.An in vitro simulated rumen fermentation test showed that supplementation with P.distasonis F4 significantly altered rumen microbial community structure and increased the molar proportions of propionate and butyrate in the rumen.Furthermore,an in vivo study demonstrated that dietary supplementation with P.distasonis F4 significantly increased the ADG of pre-weaning calves.Conclusions This study represents the first isolation of P.distasonis F4 from rumen,highlighting its potential as a probiotic strain for improving rumen development and growth performance in ruminants.展开更多
This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce.Samples of commercial anchovy sauce were collec...This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce.Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 years.The complex bacterial community was simplified to two genera,Tetragenococcus and Halanaerobium,after approximately 0.55 years of fermentation.Although genera,such as Saccharomyces,Cladosporium,Candida,and Aspergillus,were relatively dominant,no clear pattern was identified in fungal community analysis.The longitudinal metabolite profile demonstrated that approximately half(55.8%)of the metabolites present in anchovy sauce were produced within a year of fermentation due to rapid fermentation.Despite the static microbial community,the contents of several metabolites including amino acids and biogenic amines changed continuously during the long-term fermentation of anchovy sauce.This study provides novel insights into the changes in microbiota and metabolites in fish sauce produced without any starter inoculation.展开更多
Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing B...Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing Bacillus subtilis with salt tolerance was screened from traditionally fermented golden pompano(TF)and used as a starter culture.Whole-genome sequencing analysis revealed it carries 4 clustered regularly interspaced short vpalindromic repeats structures and 2 genes encoding triacylglycerol lipase.Untargeted lipidomics identified lipid molecules(833)in 6 major classes from B.subtilis SCSMX-2 fermented golden pompano(IF).A total of 28 lipid molecules were upregulated in IF,including phosphatidylcholines(PCs),triacylglycerols(TAGs),and lysophosphatidylcholine.B.subtilis supplementation enhanced the production of polyenyl PCs and mediumand long-chain TAGs.The IF rich in linoleic,docosahexaenoic acids(DHA),and eicosapentaenoic acid were primarily distributed in the sn-2 position of DHA,PC and phosphatidylethanolamine.This research revealed the lipid profiles of IF,providing theoretical basis for the application of B.subtilis in the fermented fish industry.展开更多
Objective:To improve the efficacy of Astragalus membranaceus(Fisch.)Bunge(A.membranaceus,Huang Qi),and to further develop and utilize it,fermentation technology was applied to the stem and leaf of A.membranaceus to en...Objective:To improve the efficacy of Astragalus membranaceus(Fisch.)Bunge(A.membranaceus,Huang Qi),and to further develop and utilize it,fermentation technology was applied to the stem and leaf of A.membranaceus to enhance its immune function.Methods:In this study,we fermented A.membranaceus stem and leaf(ASL)with probiotics and inves-tigated its immune function.Firstly,we screened suitable strains for ASL fermentation and optimized the fermentation process.Secondly,we determined the antioxidant capacity of fermented ASL and its effect on inflammation in mouse monocyte-macrophage cell.Finally,the immunocompromised mice were treated with fermented ASL to investigate the changes in their immune ability.Results:Among the 10 selected probiotics,Lactobacillus plantarum was the most suitable strain for ASL fermentation.After optimization of the fermentation process,the content of saponins in fermented ASL was significantly increased.The fermented ASL exhibited strong anti-inflammatory and antioxidant activities in vitro.The in vivo immune efficacy improved by promoting the development of the spleen and thymus,as well as raising the immunoglobulin M,tumor necrosis factor-α,and interleukin-1β levels of in the serum.Conclusion:This study contributes to developing the non-medicinal parts of A.membranaceus,expands its medicinal resources,highlights the potential of fermentation technology to enhance these parts,and provides a reference for further development.Based on this approach,we can promote using non-me-dicinal parts of herbal medicines,minimize drug waste,and offer a reference for developing non-me-dicinal components in Chinese herbal medicines.展开更多
[Objectives]This study was conducted to elucidate the fermentation characteristics of different bacterial strains and identify the optimal fermentation strain,so as to provide a theoretical basis for the development o...[Objectives]This study was conducted to elucidate the fermentation characteristics of different bacterial strains and identify the optimal fermentation strain,so as to provide a theoretical basis for the development of functional aloe beverages.[Methods]Using fresh juice from Aloe vera L.as the raw material,the proliferation characteristics of Lactobacillus plantarum(LP),Lactobacillus reuteri(LR),Lactobacillus rhamnosus(LGG)and Pediococcus pentosaceus(PP)during fermentation were investigated.Changes in pH,total viable bacterial count,total sugars,acemannan(AC),total flavonoid content(TFC)and total phenol content(TPC),and their effects on antioxidant activity(DPPH,ABTS,FRAP)were measured before and after fermentation.[Results]Aloe juice served as an excellent growth substrate for all four lactic acid bacterial strains,with viable bacterial counts significantly increasing after fermentation.The LGG group achieved the highest viable count(12.82 lg CFU/ml),followed by the LP group(12.77 lg CFU/ml).All four strains significantly enhanced the total phenol content and antioxidant capacity of the aloe juice.The LP group demonstrated the most outstanding performance,achieving the highest increase in TPC,the smallest reduction in TFC(from 0.054 mg/ml to 0.019 mg/ml),and the strongest comprehensive antioxidant activity(DPPH scavenging rate:80.33%,ABTS scavenging rate:93.15%,FRAP value:0.167 mmol/L).Additionally,it also better preserved the functional component AC.[Conclusions]L.plantarum demonstrated optimal performance in enhancing the antioxidant activity and preserving nutritional components of aloe juice,making it an ideal strain for aloe juice fermentation.This study provides a foundation for developing functional aloe beverages.展开更多
The aim of this study was to investigate the effects of dietary fat on energy and nitrogen(N)metabolism efficiency,rumen fermentation,and microbiota in twin suckling lambs.Thirty pairs of twin male lambs were randomly...The aim of this study was to investigate the effects of dietary fat on energy and nitrogen(N)metabolism efficiency,rumen fermentation,and microbiota in twin suckling lambs.Thirty pairs of twin male lambs were randomly divided into two groups with one group receiving a high-fat diet(HF)and the other a normal-fat diet(NF).Two diets(milk replacer and starter)of equal protein and different fat levels.The metabolism test was conducted when the lambs were 50-60 days old,and nine pairs of twin lambs were randomly selected for slaughter to collect rumen fluid at 60 days old.The result showed that fat addition increased the final body weight(BW),ruminal ammonia nitrogen(NH_(3)-N)content,proportion of propionic acid,and estimated methane production(CH_(4e))(P<0.05).The high fat diet tended to improve digestive energy(DE),metabolism energy(ME),DE/ME,utilisation of N(0.05<P<0.1).However,microbial crude protein(MCP)content,total volatile fatty acids(VFA),acetic acid ratio,and the ratio of acetate to propionate(A:P)were lower than that in the NF group(P<0.05).Regardless of whether fat is added or not,no different were observed in blood metabolites between the treatment.High-throughput sequencing revealed that fat addition before weaning increased phyla Proteobacteria and genera of Succinivibrio,but decreased the relative abundance of Clostridium IV,Dialister,Roseburia,Acidaminococcus,and Megasphaera genera.These findings indicated that high fat diet improved body weight,energy and nitrogen utilization may by shifting the rumen toward propionate fermentation via the enrichment of Succinivibrio.展开更多
This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Compar...This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.展开更多
BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.Howeve...BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.However,the evidence of its effects on the Indonesian population remains limited.AIM To investigate the effect of LcS-fermented milk on the gut microbiota and environment of Indonesian elderly houses.METHODS This double-blind,randomized,placebo-controlled trial involved 112 participants from Indonesian elderly houses,spanning a 2-week baseline and 24-week treatment.Participants were randomly assigned to probiotic or placebo groups,consuming fermented milk with or without LcS(>6.5×10^(9)colony-forming units).Fecal samples were collected every three months.Gut microbiota analysis was performed using 16S rRNA gene sequencing and reverse transcription quantitative polymerase chain reaction,while gut environment was assessed by measuring fecal organic acids,amino acid metabolites,and stool frequency.RESULTS Analyses of 16S rRNA gene sequence data at the 3-month period revealed increased Bifidobacterium and Succinivibrio and decreased Rikenellaceae RC9 gut group in the probiotic group.These shifts were associated with significant differences inβ-diversity metrics.The change in Bifidobacterium was confirmed by reverse transcription quantitative polymerase chain reaction,demonstrating higher abundance in the probiotic group than in the placebo group(8.5±1.1 vs 8.0±1.1,log10 bacterial cells/g;P=0.044).At 6-month period,the differences in Succinivibrio and Rikenellaceae RC9 gut group persisted.The probiotic group showed higher butyrate levels than the placebo group at the 6-month period(5.04±3.11 vs 3.95±2.89,μmol/g;P=0.048).The effect on amino acid metabolites and stool frequency was not significant.CONCLUSION Daily intake of LcS positively affects the gut microbiota and environment of people living in Indonesian elderly houses.展开更多
Biological insecticides have gained importance in modern society because they cause minimal environmental harm and reduce pests’ability to develop resistance.Nomuraea rileyi,a facultative entomopathogenic fungus,is s...Biological insecticides have gained importance in modern society because they cause minimal environmental harm and reduce pests’ability to develop resistance.Nomuraea rileyi,a facultative entomopathogenic fungus,is suitable for infecting lepidopteran pests,including Spodoptera litura and Helicoverpa armigera.This work aims to identify a suitable semi-solid fermentation medium to increase the conidia production of N.rileyi and enhance its biological control ability as mycoinsecticide.Research is carried out on broken rice,wheat,sorghum,and corn as substrates,both with and without nutrient addition.It also covers incubation under set conditions,colony harvesting,and conidial yield and germination determination using a haemocytometer.All the study was conducted using a completely randomized design(CRD)and a test of significance was set at p<0.05 using analysis of variance(ANOVA).This work aimed to establish the effect of various substrates on growth and conidia formation in N.rileyi.The highest conidia count of 10×10^(8)CFU/g on day 15.The result was obtained from BR+Nu followed by sorghum 7×10^(8)CFU/g,corn 7×10^(8)CFU/g and wheat 6.5×10^(8)CFU/g.Thus,post-drying,the highest corresponding viability was observed in the product containing BR+Nu–6.20×10^(8)CFU/g.Adding rice bran(BR+RB,150 g each)still increases conidial yield up to 14×10^(8) CFU/g at 15 DAI.These indings thus assert that broken rice and supplementation affect conidia yield and viability.展开更多
Acetone-butanol-ethanol(ABE)fermentation is a primary strategy for producing bio-based n-butanol from abundant renewable biomass.In the typical ABE production chain,distillation is an essential unit for high purity AB...Acetone-butanol-ethanol(ABE)fermentation is a primary strategy for producing bio-based n-butanol from abundant renewable biomass.In the typical ABE production chain,distillation is an essential unit for high purity ABE productions,but has long been criticized by the energy-inefficient processes due to the extremely low solvents concentration received in the upstream fermentation system.Over the past decades,efforts have been dedicated to developing eco-efficient ABE distillation processes aimed at reducing both energy costs and capital investments.In this review,a comprehensive overview on ABE distillation systems is provided from physico-chemical properties in feed and thermodynamics to the process constructions and applications.The recent trends in distillation sequence construction that fitting with the rapid developed upstream in situ product recovery(ISPR)systems are emphasized.Furthermore,towards developing a more efficient ABE distillation system,the review takes a broad overview of the intensification strategies for ABE distillation.Along with systematic introduction of the key examples,the future directions for ABE distillation techniques development are also discussed towards a sustainable and low-carbon emission biorefineries.展开更多
Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism ...Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism of Val and Ile and reduced availability of Trp in the brain for serotonin synthesis.However,we hypothesized that the negative effect of using CFP in diets for weanling pigs may be overcome if diets are fortified with crystalline sources of Val,Trp,and(or)Ile.Methods Three hundred and twenty weanling pigs were randomly allotted to one of 10 dietary treatments in a com-pletely randomized design,with 4 pigs per pen and 8 replicate pens per treatment.A corn-soybean meal diet and 2 basal diets based on corn and 10%CFP or corn and 20%CFP were formulated.Seven additional diets were formu-lated by fortifying the basal diet with 20%CFP with Ile,Trp,Val,Ile and Val,Ile and Trp,Trp and Val,or Ile,Trp and Val.A two-phase feeding program was used,with d 1 to 14 being phase 1 and d 15 to 28 being phase 2.Fecal scores were recorded every other day.Blood samples were collected on d 14 and 28 from one pig per pen.On d 14,fecal samples were collected from one pig per pen in 3 of the 10 treatments to determine volatile fatty acids,ammonium concen-tration,and microbial protein.These pigs were also euthanized and ileal tissue was collected.Results There were no effects of dietary treatments on any of the parameters evaluated in phase 1.Inclusion of 10%or 20%CFP in diets reduced(P<0.05)final body weight on d 28,and average daily gain(ADG)and average daily feed intake(ADFI)in phase 2 and for the entire experimental period.However,pigs fed the CFP diet supplemented with Val,Ile,and Trp had final body weight,ADFI,ADG and gain to feed ratio in phase 2 and for the entire experiment that was not different from pigs fed the control diet.Fecal scores in phase 2 were reduced(P<0.05)if CFP was used.Conclusions Corn fermented protein may be included by up to 20%in diets for weanling pigs without affecting growth performance,gut health,or hindgut fermentation,if diets are fortified with extra Val,Trp,and Ile.Inclusion of CFP also improved fecal consistency of pigs.展开更多
The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,th...The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,the effect of olive oil fermentation filtrate to promote the secretion of type I collagen (COL-I) and type VII collagen (COL-VII) by fibroblasts (HFF-1),the inhibitory effect on the secretion of alpha tumor necrosis factor (TNF-α) and interleukin-6 (IL-6) by lipopolysaccharide induced macrophages (RAW264.7),and the inhibitory effect on the induction of reactive oxygen species (ROS) production by immortalized human keratinocytes (HaCaT) were studied through in vitro cell testing methods.The results showed that the optimal fermentation conditions of olive oil fermentation filtrate were as follows,inoculation amount was 3%,inducer amount was 2%,fermentation time was 48 h.Its efficacy can significantly promote the synthesis of COL-I and COL-VII,and significantly inhibit the content of inflammatory factors TNF-α and IL-6 as well as ROS content,it has multiple effects of firming,anti-wrinkle,soothing and antioxidant,providing scientific and effective data support for the development of cosmetic raw materials.展开更多
Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in ch...Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.展开更多
The prebiotic effects of hyaluronan(HA)are widely recognized,contributing to improved gut health and immune modulation.Despite its extensive use as dietary supplement,the specific interactions between HA oligosacchari...The prebiotic effects of hyaluronan(HA)are widely recognized,contributing to improved gut health and immune modulation.Despite its extensive use as dietary supplement,the specific interactions between HA oligosaccharides(o-HAs)and the gut microbiome remain largely unexplored.To investigate its role and metabolic fate in gut homeostasis,200 mg/day of o-HAs(average molecule weight 1 kDa)were added to an automated computer-controlled SIMulator of the Gastrointestinal tract(SIMGI).The results revealed a significant reshaping of the intestinal flora composition by o-HAs,notably reducing the Firmicutes/Bacteroides ratio.Fermentation of o-HAs by gut microbiota significantly increased the abundance of Bifidobacterium,Prevotellaceae_Prevotella,Dialister,Eubacterium,and Sutterella,but decreased that of Catenibacterium,Oscillospira,Klebsiella,and Citrobacter(P<0.05).This corresponded with significant enhancements in the content of short-chain fatty acids(SCFAs)such as acetic acid,propionic acid and n-butyric acid,highlighting the significant impact of o-HAs at the genus level.Furthermore,analysis of microbial function predicted the downregulation of pathological events in nine human diseases,particularly infectious ones(parasitic and bacterial).Potential inhibitions were observed in metabolic pathways associated with pentose and glucuronate interconversions as well as cationic antimicrobial peptide resistance.These findings underscore the in vitro prebiotic effects of o-HAs and their potential relevance in managing diverticular diseases or preventing metabolic disorders through the regulation of gut microbiota.展开更多
High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shan...High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shanxi(SX)and Qinghai(QH)in China.Besides,the physicochemical properties such as total number of colonies,p H and total acid content were determined,and the related factors of the differences were analyzed.The salinity of the 3 samples was 1.9%,8.0%and 10.0%,respectively,and the dominant bacterial genera were Loigolactobacillus,Arcobacter,and Marinomonas.Meanwhile,Loigolactobacillus was significantly positively associated with p H and nitrite in HLJ,Arcobacter was inversely related to p H and nitrite,while Marinomonas was negatively correlated with all physicochemical properties in QH which had the highest salinity.In addition,the 5 main differential metabolites in the 3 samples were acetic acid,4-ethylphenol,2,2,4-trimethyl-1,3-pentanediol diisobutyrate,2,4-tert-butylphenol,and 3-butenenitrile.Among them,the ketones and acids were positively correlated with the core bacteria in HLJ with the lowest salinity,and the main genera in SX were positively associated with various alcohols,while there was a positive correlation between Marinomonas and butyronitrile alcohol in QH with the highest salinity.This study provided a guidance for the differences and correlations of microorganisms,flavor compounds,and quality characteristics from a regional perspective by studying the various quality characteristics of the suancai.展开更多
基金supported by the Special Project of Basic Scientific Research Business of Central Public Welfare Scientific Research Institutes (No.2019YSKY-027).
文摘Erythromycin fermentation residue(EFR)represents a typical hazardous waste produced by the microbial pharmaceutical industry.Although electrolysis is promising for EFR disposal,its microbial threats remain unclear.Herein,metagenomics was coupled with the random forest technique to decipher the antibiotic resistance patterns of electrochemically treated EFR.Results showed that 95.75%of erythromycin could be removed in 2 hr.Electrolysis temporarily influenced EFRmicrobiota,where the relative abundances of Proteobacteria and Actinobacteria increased,while those of Fusobacteria,Firmicutes,and Bacteroidetes decreased.A total of 505 antibiotic resistance gene(ARG)subtypes encoding resistance to 21 antibiotic types and 150 mobile genetic elements(MGEs),mainly including plasmid(72)and transposase(52)were assembled in EFR.Significant linear regression models were identified among microbial richness,ARG subtypes,and MGE numbers(r^(2)=0.50-0.81,p<0.001).Physicochemical factors of EFR(Total nitrogen,total organic carbon,protein,and humus)regulated ARG and MGE assembly(%IncMSE value=5.14-14.85).The core ARG,MGE,and microbe sets(93.08%-99.85%)successfully explained 89.71%-92.92%of total ARG and MGE abundances.Specifically,gene aph(3 )-I,transposase tnpA,and Mycolicibacterium were the primary drivers of the resistance dissemination system.This study also proposes efficient resistance mitigation measures,and provides recommendations for future management of antibiotic fermentation residue.
文摘To investigate the in vitro digestion and fermentation properties of soybean oligosaccharides(SBOS)extracted from defatted soybean meal,the changes in monosaccharide composition and molecular mass were analyzed.Subsequently,the effect of SBOS on microbial community structure and metabolites was studied by 16S rRNA gene sequencing and untargeted metabolomics based on liquid chromatography-mass spectrometry.Results showed that SBOS was not easily enzymolyzed during simulated digestion and could reach the large intestine through the digestive system.The significant decrease in the molecular mass of SBOS after in vitro fermentation indicated its utilization by the gut microbiota,which increased the contents of short-chain fatty acids and lactic acid,thereby reducing the pH of the fermentation broth.Moreover,the core community was found to consist of Blautia,Lactobacillaceae,and Pediococcus.SBOS up-regulated beneficial differential metabolites such as myo-inositol,lactose,and glucose,which were closely related to galactose,amino sugar,and nucleotide sugar metabolism.This study will provide a reference for exploring the relationship between the gut microbiota and the metabolites of SBOS,and provide a basis for the development and application of SBOS as an ingredient for functional products.
基金supported by the National Key Research and Development Program(No.2021YFD1300201)Jilin Provincial Department of Science and Technology Innovation Platform and Talent Special Project(No.20230508090RC).
文摘Background There is a growing focus on using various plant-derived agricultural by-products to increase the benefits of pig farming,but these feedstuffs are fibrous in nature.This study investigated the relationship between dietary fiber physicochemical properties and feedstuff fermentation characteristics and their effects on nutrient utilization,energy metabolism,and gut microbiota in growing pigs.Methods Thirty-six growing barrows(47.2±1.5 kg)were randomly allotted to 6 dietary treatments with 2 apparent viscosity levels and 3β-glucan-to-arabinoxylan ratios.In the experiment,nutrient utilization,energy metabolism,fecal microbial community,and production and absorption of short-chain fatty acid(SCFA)of pigs were investigated.In vitro digestion and fermentation models were used to compare the fermentation characteristics of feedstuffs and ileal digesta in the pig’s hindgut.Results The production dynamics of SCFA and dry matter corrected gas production of different feedstuffs during in vitro fermentation were different and closely related to the physical properties and chemical structure of the fiber.In animal experiments,increasing the dietary apparent viscosity and theβ-glucan-to-arabinoxylan ratios both increased the apparent ileal digestibility(AID),apparent total tract digestibility(ATTD),and hindgut digestibility of fiber components while decreasing the AID and ATTD of dry matter and organic matter(P<0.05).In addition,increasing dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased gas exchange,heat production,and protein oxidation,and decreased energy deposition(P<0.05).The dietary apparent viscosity andβ-glucanto-arabinoxylan ratios had linear interaction effects on the digestible energy,metabolizable energy,retained energy(RE),and net energy(NE)of the diets(P<0.05).At the same time,the increase of dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios both increased SCFA production and absorption(P<0.05).Increasing the dietary apparent viscosity andβ-glucan-to-arabinoxylan ratios increased the diversity and abundance of bacteria(P<0.05)and the relative abundance of beneficial bacteria.Furthermore,increasing the dietaryβ-glucan-to-arabinoxylan ratios led to a linear increase in SCFA production during the in vitro fermentation of ileal digesta(P<0.001).Finally,the prediction equations for RE and NE were established.Conclusion Dietary fiber physicochemical properties alter dietary fermentation patterns and regulate nutrient utilization,energy metabolism,and pig gut microbiota composition and metabolites.
文摘Côte d’Ivoire has been the world’s leading producer of cocoa beans for several decades. Apart from this production performance, the quality of the beans, which are mainly exported to the major chocolate-making countries, presents a quality problem to the point of suffering a discount on the international market. One of these quality problems is the content of ochratoxin A, a mycotoxin produced by fungi. Finally, to verify the level of contamination in beans produced in Côte d’Ivoire, a study was carried out. It consisted of collecting information on fermentation and drying times (The two major post-harvest operations) and collecting beans, which were analyzed by electrophoresis using the High Performance Liquid Chromatography (HPLC) method. The results obtained show ochratoxin A contents of between 0.05 µg/kg and 0.17 µg/kg. The general level of contamination is therefore very low and below the tolerable limit which is 2 µg/kg. In addition, the correlative study between the fermentation and drying times of the beans revealed no significant influence (p < 0.01) of the duration of these operations on the level of ochratoxin A contamination. Major contamination can occur after post-harvest activities carried out by producers. This is certainly due to the development of fungi responsible for the production of ochratoxin A during the period of storage and marketing of cocoa beans in conditions of high humidity in storage enclosures. Producers need to be made more aware of the need to ensure that cocoa beans are properly dried and stored in dry areas to avoid moisture build-up, which is a source of mould growth and ochratoxin A production.
基金Supported by Shanghai Putuo District R&D Platform Project(2024QX04).
文摘[Objectives]To explore the effects of fermentation process on the content and functions of flavonoids in Gardenia jasminoides.[Methods]G.jasminoides was fermented by microorganisms,and the fermentation process of total flavonoids from G.jasminoides was optimized,and the antioxidant activity and hyaluronidase inhibitory activity of the fermentation broth were tested.[Results]The best strain for fermentation of total flavonoids in G.jasminoides was Bacillus subtilis.The optimum fermentation conditions were as follows:the solid-liquid ratio was 1:30,the inoculation amount was 2%,and the fermentation time was 24 h.Under these fermentation conditions,the content of total flavonoids in G.jasminoides reached 36.90 mg/g,which was 45.22%higher than that of the control group without microbial fermentation,and it had good DPPH free radical and hydroxyl free radical scavenging ability,and the inhibition ability of hyaluronidase after fermentation was also improved.[Conclusions]This study provides a technical reference for the comprehensive application of G.jasminoides.
基金funded by National Key Research and Development Program(2022YFA1304200)Agricultural Science and Technology Innovation Program(CAAS-ASTIP-2023-IFR-04 and CAAS-ZDRW202305)the Beijing Innovation Consortium of Livestock Research System(BAIC05-2023).
文摘Background Rumen microorganisms are key regulators of ruminant growth and production performance.Identifying probiotic candidates through microbial culturomics presents a promising strategy for improving ruminant production performance.Our previous study identified significant differences in rumen microbial communities of Holstein calves with varying average daily gain(ADG).This study aims to identify a target strain based on the findings from multi-omics analysis and literature review,isolating and evaluating the target microbial strains from both the rumen and hindgut contents for their probiotic potential.Results Parabacteroides distasonis,a strain closely associated with ADG,was successfully isolated from calf rumen content cultured with Fastidious Anaerobe Agar(FAA)medium and named Parabacteroides distasonis F4.Wholegenome sequencing and pan-genome analysis showed that P.distasonis F4 possesses a core functional potential for carbohydrate and amino acid metabolism,with the ability to produce propionate,acetate,and lactate.The results of targeted and untargeted metabolomics further validated the organic acid production and metabolic pathways of P.distasonis F4.An in vitro simulated rumen fermentation test showed that supplementation with P.distasonis F4 significantly altered rumen microbial community structure and increased the molar proportions of propionate and butyrate in the rumen.Furthermore,an in vivo study demonstrated that dietary supplementation with P.distasonis F4 significantly increased the ADG of pre-weaning calves.Conclusions This study represents the first isolation of P.distasonis F4 from rumen,highlighting its potential as a probiotic strain for improving rumen development and growth performance in ruminants.
基金supported by the National Research Foundation of Korea(NRF)(RS-2024-00333618 and RS-2023-00240999)a Korea University Grantthe Institute of Biomedical Science&Food Safety,CJ-Korea University Food Safety Hall at Korea University,Republic of Korea。
文摘This study was performed to investigate the changes in microbial communities and metabolites during the long-term fermentation of commercially manufactured anchovy sauce.Samples of commercial anchovy sauce were collected from large-scale fermentation tanks with fermentation periods of up to 7.87 years.The complex bacterial community was simplified to two genera,Tetragenococcus and Halanaerobium,after approximately 0.55 years of fermentation.Although genera,such as Saccharomyces,Cladosporium,Candida,and Aspergillus,were relatively dominant,no clear pattern was identified in fungal community analysis.The longitudinal metabolite profile demonstrated that approximately half(55.8%)of the metabolites present in anchovy sauce were produced within a year of fermentation due to rapid fermentation.Despite the static microbial community,the contents of several metabolites including amino acids and biogenic amines changed continuously during the long-term fermentation of anchovy sauce.This study provides novel insights into the changes in microbiota and metabolites in fish sauce produced without any starter inoculation.
基金supported by the National Natural Science Foundation of China(32372367)the earmarked fund for CARS(CARS-47)+1 种基金Natural Science Foundation of Hainan Provine(323CXTD391)the Special Scientific Research Funds for Central Non-profit Institutes and the Chinese Academy of Fishery Sciences(2020TD69)。
文摘Inoculated fermentation enables rapid fermentation of aquatic products.No studies have been conducted on the lipid profiles of inoculated fermented golden pompano(Trachinotus ovatus).In this study,a lipase-producing Bacillus subtilis with salt tolerance was screened from traditionally fermented golden pompano(TF)and used as a starter culture.Whole-genome sequencing analysis revealed it carries 4 clustered regularly interspaced short vpalindromic repeats structures and 2 genes encoding triacylglycerol lipase.Untargeted lipidomics identified lipid molecules(833)in 6 major classes from B.subtilis SCSMX-2 fermented golden pompano(IF).A total of 28 lipid molecules were upregulated in IF,including phosphatidylcholines(PCs),triacylglycerols(TAGs),and lysophosphatidylcholine.B.subtilis supplementation enhanced the production of polyenyl PCs and mediumand long-chain TAGs.The IF rich in linoleic,docosahexaenoic acids(DHA),and eicosapentaenoic acid were primarily distributed in the sn-2 position of DHA,PC and phosphatidylethanolamine.This research revealed the lipid profiles of IF,providing theoretical basis for the application of B.subtilis in the fermented fish industry.
基金funded by the National Natural Science Foundation of China(82174093).
文摘Objective:To improve the efficacy of Astragalus membranaceus(Fisch.)Bunge(A.membranaceus,Huang Qi),and to further develop and utilize it,fermentation technology was applied to the stem and leaf of A.membranaceus to enhance its immune function.Methods:In this study,we fermented A.membranaceus stem and leaf(ASL)with probiotics and inves-tigated its immune function.Firstly,we screened suitable strains for ASL fermentation and optimized the fermentation process.Secondly,we determined the antioxidant capacity of fermented ASL and its effect on inflammation in mouse monocyte-macrophage cell.Finally,the immunocompromised mice were treated with fermented ASL to investigate the changes in their immune ability.Results:Among the 10 selected probiotics,Lactobacillus plantarum was the most suitable strain for ASL fermentation.After optimization of the fermentation process,the content of saponins in fermented ASL was significantly increased.The fermented ASL exhibited strong anti-inflammatory and antioxidant activities in vitro.The in vivo immune efficacy improved by promoting the development of the spleen and thymus,as well as raising the immunoglobulin M,tumor necrosis factor-α,and interleukin-1β levels of in the serum.Conclusion:This study contributes to developing the non-medicinal parts of A.membranaceus,expands its medicinal resources,highlights the potential of fermentation technology to enhance these parts,and provides a reference for further development.Based on this approach,we can promote using non-me-dicinal parts of herbal medicines,minimize drug waste,and offer a reference for developing non-me-dicinal components in Chinese herbal medicines.
基金Supported by Undergraduate Innovation and Entrepreneurship Training Program of Zhaoqing University(S202410580071X).
文摘[Objectives]This study was conducted to elucidate the fermentation characteristics of different bacterial strains and identify the optimal fermentation strain,so as to provide a theoretical basis for the development of functional aloe beverages.[Methods]Using fresh juice from Aloe vera L.as the raw material,the proliferation characteristics of Lactobacillus plantarum(LP),Lactobacillus reuteri(LR),Lactobacillus rhamnosus(LGG)and Pediococcus pentosaceus(PP)during fermentation were investigated.Changes in pH,total viable bacterial count,total sugars,acemannan(AC),total flavonoid content(TFC)and total phenol content(TPC),and their effects on antioxidant activity(DPPH,ABTS,FRAP)were measured before and after fermentation.[Results]Aloe juice served as an excellent growth substrate for all four lactic acid bacterial strains,with viable bacterial counts significantly increasing after fermentation.The LGG group achieved the highest viable count(12.82 lg CFU/ml),followed by the LP group(12.77 lg CFU/ml).All four strains significantly enhanced the total phenol content and antioxidant capacity of the aloe juice.The LP group demonstrated the most outstanding performance,achieving the highest increase in TPC,the smallest reduction in TFC(from 0.054 mg/ml to 0.019 mg/ml),and the strongest comprehensive antioxidant activity(DPPH scavenging rate:80.33%,ABTS scavenging rate:93.15%,FRAP value:0.167 mmol/L).Additionally,it also better preserved the functional component AC.[Conclusions]L.plantarum demonstrated optimal performance in enhancing the antioxidant activity and preserving nutritional components of aloe juice,making it an ideal strain for aloe juice fermentation.This study provides a foundation for developing functional aloe beverages.
基金supported by China Agriculture Research System of MOF and MARA(CARS-38)。
文摘The aim of this study was to investigate the effects of dietary fat on energy and nitrogen(N)metabolism efficiency,rumen fermentation,and microbiota in twin suckling lambs.Thirty pairs of twin male lambs were randomly divided into two groups with one group receiving a high-fat diet(HF)and the other a normal-fat diet(NF).Two diets(milk replacer and starter)of equal protein and different fat levels.The metabolism test was conducted when the lambs were 50-60 days old,and nine pairs of twin lambs were randomly selected for slaughter to collect rumen fluid at 60 days old.The result showed that fat addition increased the final body weight(BW),ruminal ammonia nitrogen(NH_(3)-N)content,proportion of propionic acid,and estimated methane production(CH_(4e))(P<0.05).The high fat diet tended to improve digestive energy(DE),metabolism energy(ME),DE/ME,utilisation of N(0.05<P<0.1).However,microbial crude protein(MCP)content,total volatile fatty acids(VFA),acetic acid ratio,and the ratio of acetate to propionate(A:P)were lower than that in the NF group(P<0.05).Regardless of whether fat is added or not,no different were observed in blood metabolites between the treatment.High-throughput sequencing revealed that fat addition before weaning increased phyla Proteobacteria and genera of Succinivibrio,but decreased the relative abundance of Clostridium IV,Dialister,Roseburia,Acidaminococcus,and Megasphaera genera.These findings indicated that high fat diet improved body weight,energy and nitrogen utilization may by shifting the rumen toward propionate fermentation via the enrichment of Succinivibrio.
基金supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。
文摘This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.
基金Supported by the Yakult Honsha Co.,Ltd.,No.1226/FTP-UGM/HK/2018.
文摘BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.However,the evidence of its effects on the Indonesian population remains limited.AIM To investigate the effect of LcS-fermented milk on the gut microbiota and environment of Indonesian elderly houses.METHODS This double-blind,randomized,placebo-controlled trial involved 112 participants from Indonesian elderly houses,spanning a 2-week baseline and 24-week treatment.Participants were randomly assigned to probiotic or placebo groups,consuming fermented milk with or without LcS(>6.5×10^(9)colony-forming units).Fecal samples were collected every three months.Gut microbiota analysis was performed using 16S rRNA gene sequencing and reverse transcription quantitative polymerase chain reaction,while gut environment was assessed by measuring fecal organic acids,amino acid metabolites,and stool frequency.RESULTS Analyses of 16S rRNA gene sequence data at the 3-month period revealed increased Bifidobacterium and Succinivibrio and decreased Rikenellaceae RC9 gut group in the probiotic group.These shifts were associated with significant differences inβ-diversity metrics.The change in Bifidobacterium was confirmed by reverse transcription quantitative polymerase chain reaction,demonstrating higher abundance in the probiotic group than in the placebo group(8.5±1.1 vs 8.0±1.1,log10 bacterial cells/g;P=0.044).At 6-month period,the differences in Succinivibrio and Rikenellaceae RC9 gut group persisted.The probiotic group showed higher butyrate levels than the placebo group at the 6-month period(5.04±3.11 vs 3.95±2.89,μmol/g;P=0.048).The effect on amino acid metabolites and stool frequency was not significant.CONCLUSION Daily intake of LcS positively affects the gut microbiota and environment of people living in Indonesian elderly houses.
文摘Biological insecticides have gained importance in modern society because they cause minimal environmental harm and reduce pests’ability to develop resistance.Nomuraea rileyi,a facultative entomopathogenic fungus,is suitable for infecting lepidopteran pests,including Spodoptera litura and Helicoverpa armigera.This work aims to identify a suitable semi-solid fermentation medium to increase the conidia production of N.rileyi and enhance its biological control ability as mycoinsecticide.Research is carried out on broken rice,wheat,sorghum,and corn as substrates,both with and without nutrient addition.It also covers incubation under set conditions,colony harvesting,and conidial yield and germination determination using a haemocytometer.All the study was conducted using a completely randomized design(CRD)and a test of significance was set at p<0.05 using analysis of variance(ANOVA).This work aimed to establish the effect of various substrates on growth and conidia formation in N.rileyi.The highest conidia count of 10×10^(8)CFU/g on day 15.The result was obtained from BR+Nu followed by sorghum 7×10^(8)CFU/g,corn 7×10^(8)CFU/g and wheat 6.5×10^(8)CFU/g.Thus,post-drying,the highest corresponding viability was observed in the product containing BR+Nu–6.20×10^(8)CFU/g.Adding rice bran(BR+RB,150 g each)still increases conidial yield up to 14×10^(8) CFU/g at 15 DAI.These indings thus assert that broken rice and supplementation affect conidia yield and viability.
基金funded by the National Natural Science Foundation of China(22078018)the Natural Science Foundation of Beijing(2222016).
文摘Acetone-butanol-ethanol(ABE)fermentation is a primary strategy for producing bio-based n-butanol from abundant renewable biomass.In the typical ABE production chain,distillation is an essential unit for high purity ABE productions,but has long been criticized by the energy-inefficient processes due to the extremely low solvents concentration received in the upstream fermentation system.Over the past decades,efforts have been dedicated to developing eco-efficient ABE distillation processes aimed at reducing both energy costs and capital investments.In this review,a comprehensive overview on ABE distillation systems is provided from physico-chemical properties in feed and thermodynamics to the process constructions and applications.The recent trends in distillation sequence construction that fitting with the rapid developed upstream in situ product recovery(ISPR)systems are emphasized.Furthermore,towards developing a more efficient ABE distillation system,the review takes a broad overview of the intensification strategies for ABE distillation.Along with systematic introduction of the key examples,the future directions for ABE distillation techniques development are also discussed towards a sustainable and low-carbon emission biorefineries.
基金Financial support for this research from Minnesota Corn Growers Association(Burnsville,MN,USA)Green Plains Energy(Omaha,NE,USA)is greatly appreciated.
文摘Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism of Val and Ile and reduced availability of Trp in the brain for serotonin synthesis.However,we hypothesized that the negative effect of using CFP in diets for weanling pigs may be overcome if diets are fortified with crystalline sources of Val,Trp,and(or)Ile.Methods Three hundred and twenty weanling pigs were randomly allotted to one of 10 dietary treatments in a com-pletely randomized design,with 4 pigs per pen and 8 replicate pens per treatment.A corn-soybean meal diet and 2 basal diets based on corn and 10%CFP or corn and 20%CFP were formulated.Seven additional diets were formu-lated by fortifying the basal diet with 20%CFP with Ile,Trp,Val,Ile and Val,Ile and Trp,Trp and Val,or Ile,Trp and Val.A two-phase feeding program was used,with d 1 to 14 being phase 1 and d 15 to 28 being phase 2.Fecal scores were recorded every other day.Blood samples were collected on d 14 and 28 from one pig per pen.On d 14,fecal samples were collected from one pig per pen in 3 of the 10 treatments to determine volatile fatty acids,ammonium concen-tration,and microbial protein.These pigs were also euthanized and ileal tissue was collected.Results There were no effects of dietary treatments on any of the parameters evaluated in phase 1.Inclusion of 10%or 20%CFP in diets reduced(P<0.05)final body weight on d 28,and average daily gain(ADG)and average daily feed intake(ADFI)in phase 2 and for the entire experimental period.However,pigs fed the CFP diet supplemented with Val,Ile,and Trp had final body weight,ADFI,ADG and gain to feed ratio in phase 2 and for the entire experiment that was not different from pigs fed the control diet.Fecal scores in phase 2 were reduced(P<0.05)if CFP was used.Conclusions Corn fermented protein may be included by up to 20%in diets for weanling pigs without affecting growth performance,gut health,or hindgut fermentation,if diets are fortified with extra Val,Trp,and Ile.Inclusion of CFP also improved fecal consistency of pigs.
文摘The olive oil fermentation filtrate was prepared by microbial fermentation technology,and the fermentation process was optimized by orthogonal test to screen out the optimal fermentation conditions.At the same time,the effect of olive oil fermentation filtrate to promote the secretion of type I collagen (COL-I) and type VII collagen (COL-VII) by fibroblasts (HFF-1),the inhibitory effect on the secretion of alpha tumor necrosis factor (TNF-α) and interleukin-6 (IL-6) by lipopolysaccharide induced macrophages (RAW264.7),and the inhibitory effect on the induction of reactive oxygen species (ROS) production by immortalized human keratinocytes (HaCaT) were studied through in vitro cell testing methods.The results showed that the optimal fermentation conditions of olive oil fermentation filtrate were as follows,inoculation amount was 3%,inducer amount was 2%,fermentation time was 48 h.Its efficacy can significantly promote the synthesis of COL-I and COL-VII,and significantly inhibit the content of inflammatory factors TNF-α and IL-6 as well as ROS content,it has multiple effects of firming,anti-wrinkle,soothing and antioxidant,providing scientific and effective data support for the development of cosmetic raw materials.
基金supported by grant from the National Key Research and Development Program of China(2021YFC2101402)the National Natural Science Foundation of China(31972064,32302030)the China Postdoctoral Science Foundation(2023M731334)。
文摘Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.
基金financially supported by the National Natural Science Foundation of China(32000058)the Fundamental Research Funds for the Central Universities(JUSRP622003)。
文摘The prebiotic effects of hyaluronan(HA)are widely recognized,contributing to improved gut health and immune modulation.Despite its extensive use as dietary supplement,the specific interactions between HA oligosaccharides(o-HAs)and the gut microbiome remain largely unexplored.To investigate its role and metabolic fate in gut homeostasis,200 mg/day of o-HAs(average molecule weight 1 kDa)were added to an automated computer-controlled SIMulator of the Gastrointestinal tract(SIMGI).The results revealed a significant reshaping of the intestinal flora composition by o-HAs,notably reducing the Firmicutes/Bacteroides ratio.Fermentation of o-HAs by gut microbiota significantly increased the abundance of Bifidobacterium,Prevotellaceae_Prevotella,Dialister,Eubacterium,and Sutterella,but decreased that of Catenibacterium,Oscillospira,Klebsiella,and Citrobacter(P<0.05).This corresponded with significant enhancements in the content of short-chain fatty acids(SCFAs)such as acetic acid,propionic acid and n-butyric acid,highlighting the significant impact of o-HAs at the genus level.Furthermore,analysis of microbial function predicted the downregulation of pathological events in nine human diseases,particularly infectious ones(parasitic and bacterial).Potential inhibitions were observed in metabolic pathways associated with pentose and glucuronate interconversions as well as cationic antimicrobial peptide resistance.These findings underscore the in vitro prebiotic effects of o-HAs and their potential relevance in managing diverticular diseases or preventing metabolic disorders through the regulation of gut microbiota.
基金supported by the Key R&D Project of Ningbo City(2022Z176)the Open Project Program of State Key Laboratory of Food Science and Resources,Jiangnan University(SKLF-KF-202306)。
文摘High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shanxi(SX)and Qinghai(QH)in China.Besides,the physicochemical properties such as total number of colonies,p H and total acid content were determined,and the related factors of the differences were analyzed.The salinity of the 3 samples was 1.9%,8.0%and 10.0%,respectively,and the dominant bacterial genera were Loigolactobacillus,Arcobacter,and Marinomonas.Meanwhile,Loigolactobacillus was significantly positively associated with p H and nitrite in HLJ,Arcobacter was inversely related to p H and nitrite,while Marinomonas was negatively correlated with all physicochemical properties in QH which had the highest salinity.In addition,the 5 main differential metabolites in the 3 samples were acetic acid,4-ethylphenol,2,2,4-trimethyl-1,3-pentanediol diisobutyrate,2,4-tert-butylphenol,and 3-butenenitrile.Among them,the ketones and acids were positively correlated with the core bacteria in HLJ with the lowest salinity,and the main genera in SX were positively associated with various alcohols,while there was a positive correlation between Marinomonas and butyronitrile alcohol in QH with the highest salinity.This study provided a guidance for the differences and correlations of microorganisms,flavor compounds,and quality characteristics from a regional perspective by studying the various quality characteristics of the suancai.
