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
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
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
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
[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
[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
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
Background In this study,the effects of L-leucine(Leu)on rumen fermentation parameters,rumen epithelium development,amino acid composition,rumen bacterial communities and rumen metabolites in beef cattle were investig...Background In this study,the effects of L-leucine(Leu)on rumen fermentation parameters,rumen epithelium development,amino acid composition,rumen bacterial communities and rumen metabolites in beef cattle were investigated.Twenty-four fattening Angus females of similar initial weight(575.5±22.1 kg)were randomly assigned to 2 treatments with 4 replicate pens(3 cattle per pen).They were fed either a basal diet or a basal diet supplemented with 6.0 g L-Leu/100 kg BW/d for 120 d.Results(1)Leu increased the ruminal concentrations of total volatile fatty acid(VFA)(P=0.017),propionate(P=0.023),isovalerate(P=0.001),and branched-chain volatile fatty acid(BCVFA)(P=0.01)at 4 h post-feeding.It also tended to increase acetate(P=0.083)and decrease the ammonia-N(NH_3-N)concentration(P=0.055),but it did not affect ruminal pH(P>0.1).Leu also increased microbial crude protein(MCP)(P=0.026)at 4 h post-feeding,but decreased MCP at 8 h post-feeding(P=0.010).(2)Supplementation with L-Leu increased the ruminal concentrations of phenylalanine(P=0.011),lysine(P=0.034),and tyrosine(P=0.033),while decreasing the cystine concentration(P=0.010).(3)Leu increased the thickness of the stratum spinosum and basal(P<0.05),while decreasing the thickness of the stratum granulosum(P<0.05).(4)Leu upregulated the relative mRNA abundance of genes involved in tight junction proteins(P<0.05)and VFA absorption and metabolism(P<0.01)in the rumen epithelium.This upregulation was positively correlated with the concentrations ruminal isovalerate and BCVFA(P<0.01).(5)L-Leu did not affect the diversity and richness of ruminal microbes(P>0.05),but differential bacterial biomarkers(LEfSe,LDA>2)were either positively or negatively correlated with ruminal MCP,NH_3-N,and BCVFA concentrations(P<0.001).Additionally,differential bacterial metabolites(OPLS-DA,VIP>1.5)were primarily enriched in the amino acid metabolism pathway and the cofactors and vitamins metabolism pathway(P<0.05).Conclusions Dietary supplementation with L-Leu altered rumen fermentation parameters and patterns,improved rumen epithelial morphology,and enhanced the expression of genes related to VFA absorption and metabolism in the rumen epithelium of beef cattle.展开更多
During obesity treatment,clinicians have been burdened by the ever-increasing number of patients and the side effects of drug treatment.Finding new plant-derived active ingredients as an intervention for obesity has b...During obesity treatment,clinicians have been burdened by the ever-increasing number of patients and the side effects of drug treatment.Finding new plant-derived active ingredients as an intervention for obesity has become a research focus.In this study,Plackett-Burman and Central Composite Design experiments,plant-wide target metabolomics technology,simulated human colon fermentation test,and cell experiment in vitro were successively used to investigate the effects of fermented and unfermented polyphenols(FP and UP,respectively)of blue honeysuckle on obesity.After the optimization of the response surface method,polyphenol content((1878.08±14.53)mg/100 g)increased by 2.63 times after Lactobacillus rhamnosus 6224 and Saccharomyces cerevisiae W5 mixed fermentation.There were 23 significantly different metabolites were observed in FP and UP.Of them,7 different metabolites were significantly and positively correlated with short-chain fatty acids(SCFAs),whereas negatively correlated with lipopolysaccharides(LPS).The contents of these 7 metabolites were significantly increased in FP.Furthermore,the effects of FP and UP on the SCFA biosynthesis pathway were different.Cell experiments revealed that polyphenols can significantly promote the secretion of gastrointestinal endogenous hormones and insulin and inhibit interleukin-6 levels.Linear regression analysis revealed SCFAs had a positive regulatory effect on glycolipid metabolism,whereas LPS had a negative effect.Overall,these crucial findings provide an economical and simple method for obtaining blue honeysuckle polyphenols and laying a theoretical foundation for its application in the therapeutic intervention against obesity.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
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
Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols...Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.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
Microbial chain elongation(CE),utilizing anaerobic fermentation for the synthesis of high-value medium chain fatty acids(MCFAs),merges as a promising strategy in resource sustainability.Recently,it has pivoted that th...Microbial chain elongation(CE),utilizing anaerobic fermentation for the synthesis of high-value medium chain fatty acids(MCFAs),merges as a promising strategy in resource sustainability.Recently,it has pivoted that the use of different types of additives or accelerantstowards enhancing the products yield and fermentation quality has got much attention,with carbon-based materials emerging as vital facilitators.Based on bibliometrics insights,this paper firstly commences with a comprehensive review of the past two decades’progress in applying carbon-based materials within anaerobic fermentation contexts.Subsequently,the recent advancements made by different research groups in order to enhance the performance of CE systemperformance are reviewed,with particular focus on the application,impact,and underlying mechanisms of carbon-based materials in expediting MCFAs biosynthesis via CE.Finally,the future research direction is prospected,aiming to inform innovative material design and sophisticated technological applications,as well as provide a reference for improving the efficiency of anaerobic fermentation of MCFAs using carbon-based material,thereby contributing to the broader discourse on enhancing sustainability and efficiency in bio-based processes.展开更多
Soybean meal(SBM)prepared by soybean crushing is the most popular protein source in the poultry and livestock industries(Cai et al.,2015)due to its economic manufacture,high protein content,and good nutritional value....Soybean meal(SBM)prepared by soybean crushing is the most popular protein source in the poultry and livestock industries(Cai et al.,2015)due to its economic manufacture,high protein content,and good nutritional value.Despite these benefits,SBM contains various antigen proteins such as glycinin andβ-conglycinin,which account for approximately 70%of the total proteins of the SBM and reduce digestibility and damage intestinal function(Peng et al.,2018).展开更多
Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropria...Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropriate handling of CFR not only waste valuable bioresources,but may also lead to the cyclosporin A and associated resistance genes into the natural environment,posing a significant threat to ecological system and human health.Land application was an effective way to resource recovery of CFR after aerobic composting(CAC).This study investigated the impact of CAC on soil fertility and environmental safety.The results indicated that CAC could improve soil nutrient contents and enhance enzyme activities.CAC altered the diversity and community composition of soil bacteria,resulting in an increase in the abundance of relevant bacteria beneficial for organic matter decomposition and cyclosporin A degradation.The introduced cyclosporin A(71.69μg/kg)completely degraded within 20 days due to soil biodegradation.The significantly increased abundance of intIl,mdr3,pgp,TSR and pmra in the soil cultivation early stage were restored to the soil background level within 90 days,indicating a reduced risk of antimicrobial resistance.The results demonstrated that reasonable land application of CAC could improve soil fertility without antimicrobial resistance risk,which is helpful for evaluating the resource utilization value and environmental risks of antibiotic fermentation residue after aerobic composting.展开更多
In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA ...In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.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.
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.
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 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 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 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 National Key R&D Program(Grant No.2022YFD1301101-1)National Natural Science Foundation of China(Grant No.32172758)Key Research and Development Program of Ningxia(Grant No.2024BBF01008)。
文摘Background In this study,the effects of L-leucine(Leu)on rumen fermentation parameters,rumen epithelium development,amino acid composition,rumen bacterial communities and rumen metabolites in beef cattle were investigated.Twenty-four fattening Angus females of similar initial weight(575.5±22.1 kg)were randomly assigned to 2 treatments with 4 replicate pens(3 cattle per pen).They were fed either a basal diet or a basal diet supplemented with 6.0 g L-Leu/100 kg BW/d for 120 d.Results(1)Leu increased the ruminal concentrations of total volatile fatty acid(VFA)(P=0.017),propionate(P=0.023),isovalerate(P=0.001),and branched-chain volatile fatty acid(BCVFA)(P=0.01)at 4 h post-feeding.It also tended to increase acetate(P=0.083)and decrease the ammonia-N(NH_3-N)concentration(P=0.055),but it did not affect ruminal pH(P>0.1).Leu also increased microbial crude protein(MCP)(P=0.026)at 4 h post-feeding,but decreased MCP at 8 h post-feeding(P=0.010).(2)Supplementation with L-Leu increased the ruminal concentrations of phenylalanine(P=0.011),lysine(P=0.034),and tyrosine(P=0.033),while decreasing the cystine concentration(P=0.010).(3)Leu increased the thickness of the stratum spinosum and basal(P<0.05),while decreasing the thickness of the stratum granulosum(P<0.05).(4)Leu upregulated the relative mRNA abundance of genes involved in tight junction proteins(P<0.05)and VFA absorption and metabolism(P<0.01)in the rumen epithelium.This upregulation was positively correlated with the concentrations ruminal isovalerate and BCVFA(P<0.01).(5)L-Leu did not affect the diversity and richness of ruminal microbes(P>0.05),but differential bacterial biomarkers(LEfSe,LDA>2)were either positively or negatively correlated with ruminal MCP,NH_3-N,and BCVFA concentrations(P<0.001).Additionally,differential bacterial metabolites(OPLS-DA,VIP>1.5)were primarily enriched in the amino acid metabolism pathway and the cofactors and vitamins metabolism pathway(P<0.05).Conclusions Dietary supplementation with L-Leu altered rumen fermentation parameters and patterns,improved rumen epithelial morphology,and enhanced the expression of genes related to VFA absorption and metabolism in the rumen epithelium of beef cattle.
基金supported by the Key Program of Heilongjiang Provincial Natural Science Foundation of China(ZD2020C008)the National Natural Science Foundation of China(32071519)+2 种基金the Heilongjiang University Graduate Innovation Research Project(YJSCX2022-031HLJU)the Qiqihar Science and Technology Plan Joint Guidance Project(LSFGG-2022037)Scientific Research Project of Ecological Environment Protection of Heilongjiang Provincial Department of Ecological Environment(HST2022TR004)。
文摘During obesity treatment,clinicians have been burdened by the ever-increasing number of patients and the side effects of drug treatment.Finding new plant-derived active ingredients as an intervention for obesity has become a research focus.In this study,Plackett-Burman and Central Composite Design experiments,plant-wide target metabolomics technology,simulated human colon fermentation test,and cell experiment in vitro were successively used to investigate the effects of fermented and unfermented polyphenols(FP and UP,respectively)of blue honeysuckle on obesity.After the optimization of the response surface method,polyphenol content((1878.08±14.53)mg/100 g)increased by 2.63 times after Lactobacillus rhamnosus 6224 and Saccharomyces cerevisiae W5 mixed fermentation.There were 23 significantly different metabolites were observed in FP and UP.Of them,7 different metabolites were significantly and positively correlated with short-chain fatty acids(SCFAs),whereas negatively correlated with lipopolysaccharides(LPS).The contents of these 7 metabolites were significantly increased in FP.Furthermore,the effects of FP and UP on the SCFA biosynthesis pathway were different.Cell experiments revealed that polyphenols can significantly promote the secretion of gastrointestinal endogenous hormones and insulin and inhibit interleukin-6 levels.Linear regression analysis revealed SCFAs had a positive regulatory effect on glycolipid metabolism,whereas LPS had a negative effect.Overall,these crucial findings provide an economical and simple method for obtaining blue honeysuckle polyphenols and laying a theoretical foundation for its application in the therapeutic intervention against obesity.
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.
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the support from the research grants by National Natural Science Foundation of China(32202051)National Key R&D Program of China(2022YFF1100104)the Major Project of Inner Mongolia Science and Technology Department,China(2021ZD0002)。
文摘Whole-grain foods have attracted emerging attention due to their health benefits.Whole grains are rich in bound polyphenols(BPs)linked with dietary fibers,which is largely underestimated compared with free polyphenols.In this study,in vitro simulated gastrointestinal digestion and colonic fermentation models were used to study the release profile and metabolism of BPs of oat bran.Significantly higher level of BPs was released during in vitro colon fermentation(3.05 mg GAE/g)than in gastrointestinal digestion(0.54 mg GAE/g).Five polyphenols were detected via LC-MS and their possible conversion pathways were speculated.Released BPs exhibited chemical antioxidant capacity.16S rRNA sequencing further revealed that Clostridium butyricum,Enterococcus faecalis,Bacteroides acidifaciens were the key bacteria involved in the release of BPs,and this was verified by whole-cell transformation.Our results helped to explain the possible mechanism of the health benefits of BPs in whole grains.
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financially supported by the National Key R&D Program of China(No.2019YFC1906600)the National Natural Science Foundation of China(No.52000132).
文摘Microbial chain elongation(CE),utilizing anaerobic fermentation for the synthesis of high-value medium chain fatty acids(MCFAs),merges as a promising strategy in resource sustainability.Recently,it has pivoted that the use of different types of additives or accelerantstowards enhancing the products yield and fermentation quality has got much attention,with carbon-based materials emerging as vital facilitators.Based on bibliometrics insights,this paper firstly commences with a comprehensive review of the past two decades’progress in applying carbon-based materials within anaerobic fermentation contexts.Subsequently,the recent advancements made by different research groups in order to enhance the performance of CE systemperformance are reviewed,with particular focus on the application,impact,and underlying mechanisms of carbon-based materials in expediting MCFAs biosynthesis via CE.Finally,the future research direction is prospected,aiming to inform innovative material design and sophisticated technological applications,as well as provide a reference for improving the efficiency of anaerobic fermentation of MCFAs using carbon-based material,thereby contributing to the broader discourse on enhancing sustainability and efficiency in bio-based processes.
基金supported by the Ten-thousand Talents Plan of Zhejiang Province(No.2022R52021)the Key Research and Development Program of Zhejiang Province(No.2021C04016)the Pioneer and Leading Goose R&D Program of Zhejiang(No.2022C04020),China.
文摘Soybean meal(SBM)prepared by soybean crushing is the most popular protein source in the poultry and livestock industries(Cai et al.,2015)due to its economic manufacture,high protein content,and good nutritional value.Despite these benefits,SBM contains various antigen proteins such as glycinin andβ-conglycinin,which account for approximately 70%of the total proteins of the SBM and reduce digestibility and damage intestinal function(Peng et al.,2018).
基金supported by the National Natural Science Foundation of China(No.52170138)the National Key Research and Development Program of China(No.2023YFD1900305)+3 种基金Qingdao Agricultural University Doctoral Start-Up Fund(No.6631122003)the Project of Talent IntroductionEducation Program of Youth Innovation Teams in Universities of Shandong Province(2021–05)Shandong Provincial College Youth Innovation Team Program(No.2023KJ169).
文摘Cyclosporin A fermentation residue(CFR)is a type of organic waste generated during the production of cyclosporin A,which are abundant in nutrients including organic matter,phosphorus,nitrogen and potassium.Inappropriate handling of CFR not only waste valuable bioresources,but may also lead to the cyclosporin A and associated resistance genes into the natural environment,posing a significant threat to ecological system and human health.Land application was an effective way to resource recovery of CFR after aerobic composting(CAC).This study investigated the impact of CAC on soil fertility and environmental safety.The results indicated that CAC could improve soil nutrient contents and enhance enzyme activities.CAC altered the diversity and community composition of soil bacteria,resulting in an increase in the abundance of relevant bacteria beneficial for organic matter decomposition and cyclosporin A degradation.The introduced cyclosporin A(71.69μg/kg)completely degraded within 20 days due to soil biodegradation.The significantly increased abundance of intIl,mdr3,pgp,TSR and pmra in the soil cultivation early stage were restored to the soil background level within 90 days,indicating a reduced risk of antimicrobial resistance.The results demonstrated that reasonable land application of CAC could improve soil fertility without antimicrobial resistance risk,which is helpful for evaluating the resource utilization value and environmental risks of antibiotic fermentation residue after aerobic composting.
基金supported by the Natural Science Foundation of Guangdong Province(2022A1515012158)the National Science Foundation of China(41977138)+3 种基金the Construction Project of Teaching Quality and Teaching Reform in Guangdong Province(SJD202001)the General University Project of Guangdong Provincial Department of Education(2021KCXTD070 and 2021ZDZX4072)the Key Project of Social Welfare and Basic Research of Zhongshan City(2020B2010)the Start-up Fund from the Zhongshan Institute at the University of Electronic Science and Technology in China(419YKQN12)。
文摘In-depth knowledge of the microbes responsible for biogenic amine(BA)production during soy sauce fermentation remains limited.Herein,the variations in the BA profiles,microbial communities,and microbes involved in BA production during the fermentation of soy sauce through Japanese-type(JP)and Cantonese-type(CP)processes were compared.BA analysis revealed that the most abundant BA species were putrescine,tyramine,and histamine in the later three stages(1187.68,785.16,and 193.20 mg/kg on average,respectively).The BA profiles differed significantly,with CP samples containing higher contents of putrescine,tyramine,and histamine(P<0.05)at the end of fermentation.Metagenomic analysis indicated that BA-producing genes exhibited different abundance profiles,with most genes,including spe A,spe B,arg,spe E,and tyr DC,having higher abundances in microbial communities during the CP process.In total,15 high-quality metagenome-assembled genomes(MAGs)were retrieved,of which 10 encoded at BA production-related genes.Enterococcus faecium(MAG10)and Weissella paramesenteroides(MAG5)might be the major tyramine producers.The high putrescine content in CP might be associated with the high abundance of Staphylococcus gallinarum(MAG8).This study provides a comprehensive understanding of the diversity and abundance of genes involved in BA synthesis,especially at the species level,during food fermentation.
