In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented...In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.展开更多
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
The self-made mobile fermentation bag for spent white Hypsizygus marmoreus substrate was developed, and the relevant fermentation process was studied. The results showed that under the condition of single addition of ...The self-made mobile fermentation bag for spent white Hypsizygus marmoreus substrate was developed, and the relevant fermentation process was studied. The results showed that under the condition of single addition of Lactobacillus,nitrogen-free extract was degraded into lactic acid, leading to decreased pH value.On day 10, the fermentation effect reached the best with Lactobacillus abundance of 5.12×10~7/ml, lactic acid content of 0.48% and strong acid flavor. At this time, the fermentation material was moist without mildew and agglomeration, and was suitable for livestock and poultry. However, after 10 days, undesirable acids and mildew generated, a large amount of lactic acid bacteria died, and the fermentation material turned black and agglomerated, and became unsuitable for feeding livestock and poultry. Throughout the fermentation process, the pH value first decreased continuously until to 4.0, and then remained stable. During the fermentation of spent white H. marmoreus substrate, the nitrogen-free extract and crude fiber contents decreased, the crude protein content increased, while other indicators remained unchanged.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
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 this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentatio...In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.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
Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion r...Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion requires not only controlling the inflammatory response,but also protecting the skin barrier.The study aimed to explore the potential of fermented oats(FO)as an innovative ingredient in skin care products,focusing on its capacity to alleviate inflammation and repair the skin barrier.Methods:The present study aimed to characterize the active composition and skin care effects of FO,which underwent enzymatic hydrolysis followed by fermentation with Saccharomyces cerevisiae.To evaluate the antiinflammatory properties of FO,we performed experiments to inhibit TNF-α/TNFR1 binding,nitric oxide(NO)release in RAW264.7 macrophage cells and neutrophil aggregation in zebrafish embryos.Additionally,the study evaluated the secretion of inflammatory factors,skin barrier function and moisturizing effects using a UVBirradiated skin model as a surrogate for photodamaged skin.Results:This study reveals that the fermentation process involving Saccharomyces cerevisiae significantly enhances amino acids and their derivatives in FO.Specifically,β-glucan,total protein,and flavonoids in FO increased by 14.78%,39.13%,and 600%,respectively.FO achieved a 79.87%inhibition rate of TNF-α/TNFR1 binding.It also reduced lipopolysaccharide(LPS)-induced NO release in RAW264.7 cells and inhibited neutrophil recruitment in zebrafish embryos.In a capsaicin(CAP)-stimulated skin model,3.5%FO suppressed TRPV1 expression.In a UVB-irradiated 3D skin model,FO decreased the secretion of pro-inflammatory cytokines(IL-1α,IL-6,COX2,NF-κB)and significantly upregulated loricrin(128.57%),filaggrin(336.36%),transglutaminase 1(70.97%),and caspase-14(217.65%).Additionally,FO enhanced moisturizing efficacy by increasing skin moisture content and AQP3 levels.Conclusion:As a novel fermentation ingredient,FO inhibits the expression of inflammatory factors,improves skin tissue morphology,and enhances hydration,achieving multi-faceted soothing and repairing effects.These findings suggest that Saccharomyces cerevisiae-fermented oat extracts hold promise as an innovative ingredient with anti-inflammatory and skin-protective benefits.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
[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
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
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
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
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
In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have i...In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have increased interest in dietary approaches,with a special focus on the intake of fermented foods.This has revived some of the most profound and practical constructs derived from food therapy in Chinese medicine(CM),where food therapy,along with fermented options,actively preserves health and prevents disease.In CM,the spleen and stomach system refers to the postnatal foundation of the body,which controls the processes of chewing,nutrient assimilation,and energy production(qi).The balance between intestinal and overall health is the foundation of psychosomatic well-being and is of utmost importance.Fermented foods can boost the spleen,alleviate stagnant food syndrome,dispel excess fluids,enhance protective functions,and strengthen the immune system.This review aimed to integrate the conceptual and clinical paradigms of CM with those of Western medicine,focusing on the role of fermented foods in gut microbiota regulation.This article discusses prominent fermented foods in CM and their classical functions,alongside the currently available peer-reviewed literature(published within the last 7 years)on their impact on gut flora and other clinical outcomes.Mechanistic considerations regarding the production of probiotics and other active metabolites,such as short-chain fatty acids,and the modulation of the intestinal barrier are discussed.This review also examines multidisciplinary approaches to dietary customs worldwide and outlines the clinical applications of these findings in the context of chronic disease management and gastrointestinal health.展开更多
基金Supported by the National Key Research and Development Program of Traditional Chinese Medicine Modernization Project,China(No.2023YFC3504000)the Science and Technology Development Project of Jilin Province,China(No.20240404043ZP)the Science and Technology Innovation Cooperation Project of Changchun Science and Technology Bureau and Chinese Academy of Sciences,China(No.23SH14)。
文摘In this study,a novel polysaccharide GPA-G 2-H was derived from ginseng.Furthermore,the coherent study of its structural characteristics,fermented characteristics in vitro,as well as antioxidant mechanism of fermented product FGPA-G 2-H on Aβ25-35-induced PC 12 cells were explored.The structure of GPA-G 2-H was determined by means of zeta potential analysis,FTIR,HPLC,XRD,GC-MS and NMR.The backbone of GPA-G 2-H was mainly composed of→4)-α-D-Glcp-(1→with branches substituted at O-3.Notably,GPA-G 2-H was degraded by intestinal microbiota in vitro with total sugar content and pH value decreasing,and short-chain fatty acids(SCFAs)increasing.Moreover,GPA-G 2-H significantly promoted the proliferation of Lactobacillus,Muribaculaceae and Weissella,thereby making positive alterations in intestinal microbiota composition.Additionally,FGPA-G 2-H activated the Nrf 2/HO-1 signaling pathway,enhanced HO-1,NQO 1,SOD and GSH-Px,while inhabited Keap 1,MDA and LDH,which alleviated Aβ-induced oxidative stress in PC 12 cells.These provide a solid theoretical basis for the further development of ginseng polysaccharides as functional food and antioxidant drugs.
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 Education and Research Projects for Yong and Middle-aged Teachers in Fujian Province(JB13188)Longyan Science and Technology Plan Project(2014LY63,2015LY32)Production-study-research Cooperation Project of Longyan University(LC2014010)~~
文摘The self-made mobile fermentation bag for spent white Hypsizygus marmoreus substrate was developed, and the relevant fermentation process was studied. The results showed that under the condition of single addition of Lactobacillus,nitrogen-free extract was degraded into lactic acid, leading to decreased pH value.On day 10, the fermentation effect reached the best with Lactobacillus abundance of 5.12×10~7/ml, lactic acid content of 0.48% and strong acid flavor. At this time, the fermentation material was moist without mildew and agglomeration, and was suitable for livestock and poultry. However, after 10 days, undesirable acids and mildew generated, a large amount of lactic acid bacteria died, and the fermentation material turned black and agglomerated, and became unsuitable for feeding livestock and poultry. Throughout the fermentation process, the pH value first decreased continuously until to 4.0, and then remained stable. During the fermentation of spent white H. marmoreus substrate, the nitrogen-free extract and crude fiber contents decreased, the crude protein content increased, while other indicators remained unchanged.
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.
文摘In this work, Staphylococcus epidermidis (S. epidermidis) was used to prepare the fermentation broths with antioxidant activity. Through the optimization of the carbon source, three kinds of S. epidermidis fermentation broth were obtained and designated as SFB, Gly-SFB, and Glu-SFB, which were cultivated in beef protein medium and the beef protein medium supplemented with glycerol or glucose, respectively. The differences in antioxidant efficacy of SFB, Gly-SFB and Glu-SFB were investigated by evaluating intracellular ROS fluorescence intensity, SOD enzyme activity and MDA concentration. Gly-SFB and Glu-SFB exhibited a greater capacity to eliminate ROS as compared to that of SFB. The intracellular SOD enzyme activity increased as the concentrations of SFB and Gly-SFB increased. Nevertheless, the intracellular SOD enzyme activity was the highest after the treatment with Glu-SFB at the low concentrations. The intracellular MDA content reached a lower value after the treatment with Gly-SFB and Glu-SFB at lower concentrations, which was opposite to the case after the treatment with SFB. WB indicated that the S. epidermidis fermentation broth regulated the expression of relevant proteins in the Nrf2-Keap1 signaling pathway to exhibit the antioxidant effects. This indicates that the S. epidermidis fermentation broth promotes the expression of relevant proteins in the Nrf2-Keap1 signaling pathway, consequently, antioxidant benefits were exerted. The fermentation broth that were prepared by incorporating glycerol or glucose into the culture medium can augment their antioxidant activity.
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.
文摘Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion requires not only controlling the inflammatory response,but also protecting the skin barrier.The study aimed to explore the potential of fermented oats(FO)as an innovative ingredient in skin care products,focusing on its capacity to alleviate inflammation and repair the skin barrier.Methods:The present study aimed to characterize the active composition and skin care effects of FO,which underwent enzymatic hydrolysis followed by fermentation with Saccharomyces cerevisiae.To evaluate the antiinflammatory properties of FO,we performed experiments to inhibit TNF-α/TNFR1 binding,nitric oxide(NO)release in RAW264.7 macrophage cells and neutrophil aggregation in zebrafish embryos.Additionally,the study evaluated the secretion of inflammatory factors,skin barrier function and moisturizing effects using a UVBirradiated skin model as a surrogate for photodamaged skin.Results:This study reveals that the fermentation process involving Saccharomyces cerevisiae significantly enhances amino acids and their derivatives in FO.Specifically,β-glucan,total protein,and flavonoids in FO increased by 14.78%,39.13%,and 600%,respectively.FO achieved a 79.87%inhibition rate of TNF-α/TNFR1 binding.It also reduced lipopolysaccharide(LPS)-induced NO release in RAW264.7 cells and inhibited neutrophil recruitment in zebrafish embryos.In a capsaicin(CAP)-stimulated skin model,3.5%FO suppressed TRPV1 expression.In a UVB-irradiated 3D skin model,FO decreased the secretion of pro-inflammatory cytokines(IL-1α,IL-6,COX2,NF-κB)and significantly upregulated loricrin(128.57%),filaggrin(336.36%),transglutaminase 1(70.97%),and caspase-14(217.65%).Additionally,FO enhanced moisturizing efficacy by increasing skin moisture content and AQP3 levels.Conclusion:As a novel fermentation ingredient,FO inhibits the expression of inflammatory factors,improves skin tissue morphology,and enhances hydration,achieving multi-faceted soothing and repairing effects.These findings suggest that Saccharomyces cerevisiae-fermented oat extracts hold promise as an innovative ingredient with anti-inflammatory and skin-protective benefits.
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 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 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.
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.
文摘In recent years,the gut microbiota has become an integral research topic in human health owing to its impact on digestion,immunity,metabolic processes,and mental health.The possibilities of microbiome treatment have increased interest in dietary approaches,with a special focus on the intake of fermented foods.This has revived some of the most profound and practical constructs derived from food therapy in Chinese medicine(CM),where food therapy,along with fermented options,actively preserves health and prevents disease.In CM,the spleen and stomach system refers to the postnatal foundation of the body,which controls the processes of chewing,nutrient assimilation,and energy production(qi).The balance between intestinal and overall health is the foundation of psychosomatic well-being and is of utmost importance.Fermented foods can boost the spleen,alleviate stagnant food syndrome,dispel excess fluids,enhance protective functions,and strengthen the immune system.This review aimed to integrate the conceptual and clinical paradigms of CM with those of Western medicine,focusing on the role of fermented foods in gut microbiota regulation.This article discusses prominent fermented foods in CM and their classical functions,alongside the currently available peer-reviewed literature(published within the last 7 years)on their impact on gut flora and other clinical outcomes.Mechanistic considerations regarding the production of probiotics and other active metabolites,such as short-chain fatty acids,and the modulation of the intestinal barrier are discussed.This review also examines multidisciplinary approaches to dietary customs worldwide and outlines the clinical applications of these findings in the context of chronic disease management and gastrointestinal health.
