In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), durin...In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), during 12 wk registering their symptoms on the web-application (www.ibs.constant-care.dk). During a control period of the first 6-wk patients were asked to register their IBS-SSS and IBS-QoL on the web-application weekly without receiving any intervention. Thereafter, low fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) diet (LFD) was introduced for the next 6 wk while continuing the registration. Though a small sample size a significant improvement in disease activity (IBS-SSS) was observed during both the control period, median: 278 (range: 122-377), P = 0.02, and subsequently during the LFD period, median: 151 (range: 29-334), P < 0.01. The IBS-QoL solely changed significantly during the LFD period, median: 67 (37-120), P < 0.01. The significant reduction in disease activity during the control period shows a positive effect of the web-application on IBS symptoms when presented as a “traffic light”. However adding the diet reduced IBS-SSS to < 150, inactive to mild symptoms. In the future results from larger scale trials are awaited.展开更多
Irritable bowel syndrome (IBS) is a lifelong condition with a high prevalence among children and adults. As the diet is a frequent factor that triggers the symptoms, it has been assumed that by avoiding the consumptio...Irritable bowel syndrome (IBS) is a lifelong condition with a high prevalence among children and adults. As the diet is a frequent factor that triggers the symptoms, it has been assumed that by avoiding the consumption of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), the symptoms might be improved. Therefore, in the past decade, low FODMAP diet has been intensively investigated in the management of IBS. The capacity of FODMAPs to trigger the symptoms in patients with IBS was related to the stimulation of mechanoreceptors in the small and large intestine. This stimulation appears as a response to a combination of increased luminal water (the osmotic effect) and the release of gases (carbon dioxide and hydrogen) due to the fermentation of oligosaccharides and malabsorption of fructose, lactose and polyols. Numerous studies have been published regarding the efficacy of a low FODMAP diet compared to a traditional diet in releasing the IBS symptoms in adults, but there are only a few studies in the juvenile population. The aim of this review is to analyze the current data on both low FODMAP diet in children with IBS and the effects on their nutritional status and physiological development, given the fact that it is a restrictive diet.展开更多
Cassava peels are rich in lignocellulolytic materials which are not readily amenable to enzymatic hydrolysis;hence, there is a need for a suitable pretreatment method that will support enzymatic hydrolysis. This study...Cassava peels are rich in lignocellulolytic materials which are not readily amenable to enzymatic hydrolysis;hence, there is a need for a suitable pretreatment method that will support enzymatic hydrolysis. This study was designed to investigate lignocellulolytic organisms that would effectively support the bioconversion of organosolv pretreated cassava peels to fermentable sugars. Decaying cassava peels were collected into sterile bottles and microorganisms isolated, characterized and screened for lignocellulolytic enzymes production. Optimum temperature, pH and nutrient sources for enzyme production were determined. Organosolv pretreatment was carried out using methanol with varied concentration of catalyst (0.01 - 3 M), reaction time (15 - 60 min) and substrate size. Crude enzymes (cellulase and xylanase) from the isolates were added to the pretreated peels and bioconversion was monitored by measuring the concentration of reducing sugar and calculating the percentage peel hydrolysis. The fermentable sugars produced were quantified using gas chromatography. Pseudomonas fluorescens and Aspergillus terreus were isolated. P. fluorescens produces 2.8 u/mL of crude enzymes optimally at 50°C and pH 8 while A. terreus produces 3.4 u/mL optimally at 40°C, pH 6. Both isolates utilizes CarboxyMethylCellulose (CMC) and yeast extract as their best carbon and nitrogen sources. Highest percentage of peel hydrolysis was 67% for P. fluorescens at 0.01 M and 0.05 M for A. terreus (94%). Highest concentration of fermentable sugar was produced by A. terreus crude enzyme (331.79 mg/L glucose, 45.3 mg/L rhamnose and 46.52 mg/L xylose). P. fluorescens and A. terreus effectively supported the bioconversion of organosolv pretreated cassava peels to fermentable sugars.展开更多
[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as be...[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.展开更多
The objective of this study was to evaluate the effect of a product consisting of a combination of xylanase and xylo-oligosaccharide(STBIO)on performance and ileal digestibility of broiler chickens fed energy and amin...The objective of this study was to evaluate the effect of a product consisting of a combination of xylanase and xylo-oligosaccharide(STBIO)on performance and ileal digestibility of broiler chickens fed energy and amino acid(AA)deficient diets.Day-old male Ross 308 broiler chicks were randomly allocated to 8 pens per treatment,with 25 chicks per pen.Treatments based on wheat-corn-soybean meal diets were arranged in a 3×2 factorial design:a positive control that met or exceeded nutrient recommendations(PC),a negative control diet with a 50 kcal/kg apparent metabolizable energy(AME)reduction(NC1)and NC1 with a 3%reduction in AA content(NC2),each with or without supplementation of 100 g/t of the STBIO.Body weight gain(BWG),feed intake,feed conversion ratio corrected for mortality(FCR)and the European production efficiency factor(EPEF)were recorded from 0 to 42 d.On d 42,ileal samples were collected to determine dry matter(DM),organic matter(OM),ash,protein and energy digestibility.A significant interaction was observed for BWG and feed intake(P<0.001).The energy and AA reduction reduced(P<0.05)BWG when compared to the PC.The effect of STBIO on BWG was greater in NC1(+451 g/bird)than in NC2(+314 g/bird)or PC(+176 g/bird)diets(P<0.05),and that in NC2 with STBIO was equal to that in PC without STBIO,and that in NC1 with STBIO was equal to that in PC with STBIO.No interactions were observed on the EPEF or FCR;however,STBIO improved EPEF(P<0.001)and FCR(P<0.001)irrespective of the energy reduction or AA density.The intake of digestible DM,OM,ash and energy for the finisher period was increased with STBIO supplementation(P<0.01).A significant interaction was observed for the intake of digestible protein.NC1 and NC2 reduced the intake of digestible protein;however,when STBIO was supplemented,it was improved in both diets to similar levels to the PC.The stimbiotic supplementation improved performance of broiler chickens fed all diets,particularly those deficient in AME and AA.展开更多
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
BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probi...BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.展开更多
This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special...This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.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
Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating ...Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating GHG emissions during ensiling.This work aimed to study the gas production characteristics and techniques for reducing gas emissions during ensiling.Oats and triticale,with Lactiplantibacillus plantarum(LP)or corn meal(CM)addition,were ensiled.The cumulative gas volume rapidly increased and reached to the peak within the first 9 d of ensiling for both forage crops.The highest cumulative gas volume of triticale silage was twice as much as that of oats silage.Triticale silage produced lower carbon dioxide(CO_(2))concentration,higher methane(CH_(4))and nitrous oxide(N_(2)O)concentrations than oats silage within the 28 d of ensiling.Adding LP or CM significantly improved the fermentation quality and decreased the gas volume and GHG concentrations of 2 silages on d 56(except CH_(4)of triticale).At the early stage of ensiling,more Enterobacter,Lactococcus and Leuconostoc related to gas production were observed,and adding LP increased the abundance of Lactobacillus and decreased the abundance of bacteria like Kosakonia,Pantoea,Enterobacter and Lactococcus positively correlated with gas volume,CO_(2)and N_(2)O concentrations.These results suggest that gas formation during ensiling mainly occurs in the first 9 d.Adding LP or CM can significantly improve the fermentation quality and decrease the gas volume.This would benefit to reducing GHG emissions in silage production.展开更多
Whole wheat flour is a food raw material rich in macronutrients,but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.In order to make full use of ...Whole wheat flour is a food raw material rich in macronutrients,but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.In order to make full use of this resource,we first screened twelve cellulase-producing strains,and then extracted soluble dietary fiber(SDF)from whole wheat flour after fermentation with 3 strains of Aspergillus sp.and 2 strains of Bacillus sp.,respectively.The effects of different strains on nutritional characteristics,SDF yield,structure improvement,and antioxidant activity of whole wheat flour were compared.The results showed that fermentation of whole wheat significantly increased the yield of SDF,the content of nutritive active substances,and improved the physicochemical structure and antioxidant activity of SDF in vitro.Scanning electron microscopy(SEM),X-ray diffraction and liquidity characteristics show that the fermentation to make whole wheat SDF has more porous microstructure and crystallinity of lower molecular weight.Fourier transform infrared spectrum showed that there were differences in functional group types between soluble dietary fiber in control group(C-SDF)and soluble dietary fiber in the fermentation group(F-SDF).These changes together improved the hydration performance and antioxidant activity of whole wheat SDF,including water holding capacity,oil holding capacity,cholesterol adsorption,1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)and hydroxyl radical scavenging,and lipase activity inhibition.Bacillus sp.SH and Aspergillus oryzae Y21 are ideal strains for fermentation of improved whole wheat,which has the potential of antioxidant properties while improving nutritional properties and food quality.展开更多
As a major contributor to methane production in agriculture,there is a need for a suitable methane inhibitor to reduce ruminant methane emissions and minimize the impact on the climate.This work aimed to explore the i...As a major contributor to methane production in agriculture,there is a need for a suitable methane inhibitor to reduce ruminant methane emissions and minimize the impact on the climate.This work aimed to explore the influence of cordycepin on rumen fermentation,gas production,microbiome and their metabolites.A total of 0.00,0.08,0.16,0.32,and 0.64 g L^(–1)cordycepin were added into fermentation bottles containing 2 g total mixed ration for in vitro ruminal fermentation,and then the gas produced and fermentation parameters were measured for each bottle.Samples from the 0 and 0.64 g L^(–1)cordycepin addition were selected for 16S rRNA gene sequencing and metabolome analysis.The result of this experiment indicated that the addition of cordycepin could linearly increase the concentration of total volatile fatty acid,ammonia nitrogen,the proportion of propionate,valerate,and isovalerate,and linearly reduce ruminal pH and methane,carbon dioxide,hydrogen and total gas production,as well as the methane proportion,carbon dioxide proportion and proportion of butyrate.In addition,there was a quadratic relationship between hydrogen and cordycepin addition.At the same time,the relative abundance of Succiniclasticum,Prevotella,Rikenellaceae_RC9_gut_group,NK4A214_group,Christensenellaceae_R_(7)_group,unclassified_F082,Veillonellaceae_UCG_001,Dasytricha,Ophryoscolex,Isotricha,unclassified_Eukaryota,Methanobrevibacter,and Piromyces decreased significantly after adding the maximum dose of cordycepin.In contrast,the relative abundance of Succinivibrio,unclassified_Succinivibrionaceae,Prevotellaceae_UCG_001,unclassified_Lachnospiraceae,Lachnospira,Succinivibrionaceae_UCG_002,Pseudobutyrivibrio,Entodinium,Polyplastron,unclassified_Methanomethylophilaceae,Methanosphaera,and Candidatus_Methanomethylophilus increased significantly.Metabolic pathways such as biosynthesis of unsaturated fatty acids and purine metabolism and metabolites such as arachidonic acid,adenine,and 2′-deoxyguanosine were also affected by the addition of cordycepin.Based on this,we conclude that cordycepin is an effective methane emission inhibitor that can change the rumen metabolites and fermentation parameters by influencing the rumen microbiome,thus regulating rumen methane production.This experiment may provide a potential theoretical reference for developing Cordyceps byproduct or additives containing cordycepin as methane inhibitors.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
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
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
Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The...Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.展开更多
Food waste and by-products are generated throughout the food processing and storage chain.In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population,u...Food waste and by-products are generated throughout the food processing and storage chain.In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population,utilizing food from sustainable production chains has become a significant challenge.Additionally,there is a worldwide trend towards consuming natural and healthy foods that are as free from chemical compounds as possible during production,processing,and preparation.Gradually,eating habits have adapted to these new trends,and new foods are being introduced into diets.In this context,research into sustainable practices has emerged worldwide,promoting the increased consumption of plant-based foods.The central idea of this article is connected to global concerns regarding food sources,minimizing waste,and innovatively using every ingredient.Fermentation,a traditional and natural food preservation technique,can be a vital tool for enhancing flavours and textures while increasing nutritional value through the action of specific enzymes.This article aims to highlight the main challenges of using food processing by-products in human nutrition and explore possible strategies to improve their quality through the enzymatic action of microorganisms.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
文摘In the present study we report on changes in irritable bowel syndrome-severity scoring system (IBS-SSS) and irritable bowel syndrome-quality of life (IBS-QoL) in 19 IBS patients, aged 18 to 74 years (F/M: 14/5), during 12 wk registering their symptoms on the web-application (www.ibs.constant-care.dk). During a control period of the first 6-wk patients were asked to register their IBS-SSS and IBS-QoL on the web-application weekly without receiving any intervention. Thereafter, low fermentable oligo-, di-, mono-saccharides and polyols (FODMAP) diet (LFD) was introduced for the next 6 wk while continuing the registration. Though a small sample size a significant improvement in disease activity (IBS-SSS) was observed during both the control period, median: 278 (range: 122-377), P = 0.02, and subsequently during the LFD period, median: 151 (range: 29-334), P < 0.01. The IBS-QoL solely changed significantly during the LFD period, median: 67 (37-120), P < 0.01. The significant reduction in disease activity during the control period shows a positive effect of the web-application on IBS symptoms when presented as a “traffic light”. However adding the diet reduced IBS-SSS to < 150, inactive to mild symptoms. In the future results from larger scale trials are awaited.
文摘Irritable bowel syndrome (IBS) is a lifelong condition with a high prevalence among children and adults. As the diet is a frequent factor that triggers the symptoms, it has been assumed that by avoiding the consumption of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), the symptoms might be improved. Therefore, in the past decade, low FODMAP diet has been intensively investigated in the management of IBS. The capacity of FODMAPs to trigger the symptoms in patients with IBS was related to the stimulation of mechanoreceptors in the small and large intestine. This stimulation appears as a response to a combination of increased luminal water (the osmotic effect) and the release of gases (carbon dioxide and hydrogen) due to the fermentation of oligosaccharides and malabsorption of fructose, lactose and polyols. Numerous studies have been published regarding the efficacy of a low FODMAP diet compared to a traditional diet in releasing the IBS symptoms in adults, but there are only a few studies in the juvenile population. The aim of this review is to analyze the current data on both low FODMAP diet in children with IBS and the effects on their nutritional status and physiological development, given the fact that it is a restrictive diet.
文摘Cassava peels are rich in lignocellulolytic materials which are not readily amenable to enzymatic hydrolysis;hence, there is a need for a suitable pretreatment method that will support enzymatic hydrolysis. This study was designed to investigate lignocellulolytic organisms that would effectively support the bioconversion of organosolv pretreated cassava peels to fermentable sugars. Decaying cassava peels were collected into sterile bottles and microorganisms isolated, characterized and screened for lignocellulolytic enzymes production. Optimum temperature, pH and nutrient sources for enzyme production were determined. Organosolv pretreatment was carried out using methanol with varied concentration of catalyst (0.01 - 3 M), reaction time (15 - 60 min) and substrate size. Crude enzymes (cellulase and xylanase) from the isolates were added to the pretreated peels and bioconversion was monitored by measuring the concentration of reducing sugar and calculating the percentage peel hydrolysis. The fermentable sugars produced were quantified using gas chromatography. Pseudomonas fluorescens and Aspergillus terreus were isolated. P. fluorescens produces 2.8 u/mL of crude enzymes optimally at 50°C and pH 8 while A. terreus produces 3.4 u/mL optimally at 40°C, pH 6. Both isolates utilizes CarboxyMethylCellulose (CMC) and yeast extract as their best carbon and nitrogen sources. Highest percentage of peel hydrolysis was 67% for P. fluorescens at 0.01 M and 0.05 M for A. terreus (94%). Highest concentration of fermentable sugar was produced by A. terreus crude enzyme (331.79 mg/L glucose, 45.3 mg/L rhamnose and 46.52 mg/L xylose). P. fluorescens and A. terreus effectively supported the bioconversion of organosolv pretreated cassava peels to fermentable sugars.
基金Supported by Shandong Natural Foundation(Y2008B10)
文摘[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.
文摘The objective of this study was to evaluate the effect of a product consisting of a combination of xylanase and xylo-oligosaccharide(STBIO)on performance and ileal digestibility of broiler chickens fed energy and amino acid(AA)deficient diets.Day-old male Ross 308 broiler chicks were randomly allocated to 8 pens per treatment,with 25 chicks per pen.Treatments based on wheat-corn-soybean meal diets were arranged in a 3×2 factorial design:a positive control that met or exceeded nutrient recommendations(PC),a negative control diet with a 50 kcal/kg apparent metabolizable energy(AME)reduction(NC1)and NC1 with a 3%reduction in AA content(NC2),each with or without supplementation of 100 g/t of the STBIO.Body weight gain(BWG),feed intake,feed conversion ratio corrected for mortality(FCR)and the European production efficiency factor(EPEF)were recorded from 0 to 42 d.On d 42,ileal samples were collected to determine dry matter(DM),organic matter(OM),ash,protein and energy digestibility.A significant interaction was observed for BWG and feed intake(P<0.001).The energy and AA reduction reduced(P<0.05)BWG when compared to the PC.The effect of STBIO on BWG was greater in NC1(+451 g/bird)than in NC2(+314 g/bird)or PC(+176 g/bird)diets(P<0.05),and that in NC2 with STBIO was equal to that in PC without STBIO,and that in NC1 with STBIO was equal to that in PC with STBIO.No interactions were observed on the EPEF or FCR;however,STBIO improved EPEF(P<0.001)and FCR(P<0.001)irrespective of the energy reduction or AA density.The intake of digestible DM,OM,ash and energy for the finisher period was increased with STBIO supplementation(P<0.01).A significant interaction was observed for the intake of digestible protein.NC1 and NC2 reduced the intake of digestible protein;however,when STBIO was supplemented,it was improved in both diets to similar levels to the PC.The stimbiotic supplementation improved performance of broiler chickens fed all diets,particularly those deficient in AME and AA.
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.
文摘BACKGROUND:Breast hyperplasia is a common benign breast disease mainly caused by endocrine disorders,manifested as abnormal hyperplasia of breast tissue.In recent years,traditional Chinese medicine compounds and probiotics have shown good potential in regulating the endocrine system and improving the intestinal microecology,providing new ideas for the treatment of breast hyperplasia.OBJECTIVE:To explore the effects and mechanisms of traditional Chinese medicine compounds and fermented probiotic compounds on breast hyperplasia in mice,providing new theoretical and experimental bases for the clinical treatment and prevention of breast hyperplasia.METHODS:(1)Network pharmacology tools were used to predict the anti-breast-hyperplasia activity of Herba Gueldenstaedtiae(Euphorbia humifusa),as well as its potential targets and signaling pathways.The databases included:TCMSP,OMIM,GeneCards database,UniProt website,Venny2.1.0 website,Metascape,HERB website,and STRING database,all of which are open-access databases.Network pharmacology can predict and screen key information such as the targets corresponding to the active ingredients of traditional Chinese medicine,disease targets,and action pathways through network analysis and computer-system analysis.Therefore,it has been increasingly widely used in the research of traditional Chinese medicine.(2)A breast hyperplasia model was induced in mice by injecting estrogen and progesterone.Mice in the normal blank group were injected intraperitoneally with normal saline every day.Mice in the model group and drugadministration groups were injected intraperitoneally with estradiol benzoate injection at a concentration of 0.5 mg/kg every day for 25 days.From the 26th day,the injection of estradiol benzoate injection was stopped.Mice in the normal blank group were injected intramuscularly with normal saline every day,and mice in the model group and drug-administration groups were injected intramuscularly with progesterone injection at a concentration of 5 mg/kg for 5 days.After the model was established,each group was given drugs respectively.The normal blank group and the model group were gavaged with 0.2 mL/d of normal saline;the positive blank group(Xiaozheng Pill group)was gavaged with an aqueous solution of Xiaozheng Pill at 0.9 mg/g;the low-,medium-and high-dose groups of Compound Herba Gueldenstaedtiae were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively;the low-,medium-and high-dose groups of traditional Chinese medicine-bacteria fermentation were gavaged with an aqueous solution of the compound medicine at 0.75,1.5,and 3.0 mg/(g·d)respectively.The administration was continuous for 30 days.RESULTS AND CONCLUSION:(1)The results of network pharmacology research showed that the Compound Herba Gueldenstaedtiae(Euphorbia humifusa)contained 46 active ingredients,which were related to 1213 potential targets.After comparison with 588 known breast-hyperplasia targets,it was speculated that 50 of these targets might be related to the direct effect of the compound on breast hyperplasia.(2)After drug intervention,there was no significant change in the high-dose group of Compound Herba Gueldenstaedtiae compared with the normal blank group.The liver indicators of the other intervention groups all significantly decreased(P<0.05).(3)In terms of kidney and uterine indicators,the medium-dose group of Compound Herba Gueldenstaedtiae decreased significantly compared with the normal blank group(P<0.05).In terms of the uterine index,the model group increased significantly compared with the normal blank group(P<0.01).(4)After 1-month drug treatment,the number of lobules and acini in the breast tissue of the Xiaozheng Pill group,the low,medium,and high-dose group of Compound Herba Gueldenstaedtiae,the low,medium,and highdose groups of traditional Chinese medicine-bacteria fermentation decreased,and the duct openings narrowed.With the increase of drug dose,diffuse hyperplasia of breast tissue was significantly improved.(5)The ELISA results showed that compared with the model group,the estrogen level was lower in the medium-dose group of traditional Chinese medicine-bacteria fermentation after the intervention(P<0.05).In addition,the follicle-stimulating hormone level in the low-dose group of Compound Herba Gueldenstaedtiae was lower than that of the model group(P<0.05).(6)The intervention in the mouse model led to changes in the abundance of short chain fatty acids and intestinal flora in all groups.To conclude,the Compound Herba Gueldenstaedtiae and its probiotic fermentation products significantly improved mammary gland hyperplasia in mice by regulating hormone levels,improving the structure of the gut microbiota,and increasing the content of shortchain fatty acids,providing new ideas and potential sources of drugs for the treatment of breast hyperplasia.
基金funded by the Yunnan Key Laboratory of Microbial Resources and Utilization in Universities (Yunnan Education Development [2018] No.135),a research facility dedicated to the study of microbial resources and their utilization in academic settings。
文摘This study explores the impact of coffee flavor influenced by fermentation,microorganisms,and flavor precursors.The microbial processes during fermentation and the resulting chemical transformations were given special attention.The composition and metabolic functions of microbial populations were found to play a crucial role in modifying the composition of coffee beans,leading to the diverse flavors observed in coffee.To control fermentation and enhance the flavor profile of coffee,a clear understanding of microorganisms' roles in fermentation is necessary.Identifying suitable microbial strains for coffee fermentation is essential for developing fermentation techniques that produce high-quality coffee tailored to the taste preferences of different demographics.
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supported by the National Key R&D Program of China(2022YFE0111000-2)。
文摘Greenhouse gas(GHG)production during ensiling not only causes the nutrient losses of silage but also promotes climate warming.However,there is little information on the production of GHG and strategies for mitigating GHG emissions during ensiling.This work aimed to study the gas production characteristics and techniques for reducing gas emissions during ensiling.Oats and triticale,with Lactiplantibacillus plantarum(LP)or corn meal(CM)addition,were ensiled.The cumulative gas volume rapidly increased and reached to the peak within the first 9 d of ensiling for both forage crops.The highest cumulative gas volume of triticale silage was twice as much as that of oats silage.Triticale silage produced lower carbon dioxide(CO_(2))concentration,higher methane(CH_(4))and nitrous oxide(N_(2)O)concentrations than oats silage within the 28 d of ensiling.Adding LP or CM significantly improved the fermentation quality and decreased the gas volume and GHG concentrations of 2 silages on d 56(except CH_(4)of triticale).At the early stage of ensiling,more Enterobacter,Lactococcus and Leuconostoc related to gas production were observed,and adding LP increased the abundance of Lactobacillus and decreased the abundance of bacteria like Kosakonia,Pantoea,Enterobacter and Lactococcus positively correlated with gas volume,CO_(2)and N_(2)O concentrations.These results suggest that gas formation during ensiling mainly occurs in the first 9 d.Adding LP or CM can significantly improve the fermentation quality and decrease the gas volume.This would benefit to reducing GHG emissions in silage production.
基金supported by National Natural Science Foundation of China(32330081).
文摘Whole wheat flour is a food raw material rich in macronutrients,but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.In order to make full use of this resource,we first screened twelve cellulase-producing strains,and then extracted soluble dietary fiber(SDF)from whole wheat flour after fermentation with 3 strains of Aspergillus sp.and 2 strains of Bacillus sp.,respectively.The effects of different strains on nutritional characteristics,SDF yield,structure improvement,and antioxidant activity of whole wheat flour were compared.The results showed that fermentation of whole wheat significantly increased the yield of SDF,the content of nutritive active substances,and improved the physicochemical structure and antioxidant activity of SDF in vitro.Scanning electron microscopy(SEM),X-ray diffraction and liquidity characteristics show that the fermentation to make whole wheat SDF has more porous microstructure and crystallinity of lower molecular weight.Fourier transform infrared spectrum showed that there were differences in functional group types between soluble dietary fiber in control group(C-SDF)and soluble dietary fiber in the fermentation group(F-SDF).These changes together improved the hydration performance and antioxidant activity of whole wheat SDF,including water holding capacity,oil holding capacity,cholesterol adsorption,1,1-diphenyl-2-picrylhydrazyl(DPPH),2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)and hydroxyl radical scavenging,and lipase activity inhibition.Bacillus sp.SH and Aspergillus oryzae Y21 are ideal strains for fermentation of improved whole wheat,which has the potential of antioxidant properties while improving nutritional properties and food quality.
基金financially supported by the National Key Research and Development Program of China(2023YFD2000701)the Natural Science Foundation of Heilongjiang Province,China(YQ2023C011)+1 种基金the Key Research and Development Program of Heilongjiang Province,China(Grant no.2022ZX01A24)the Key Laboratory of Low-carbon Green Agriculture in Northeastern China,Ministry of Agriculture and Rural Affairs of China(LCGANE14)。
文摘As a major contributor to methane production in agriculture,there is a need for a suitable methane inhibitor to reduce ruminant methane emissions and minimize the impact on the climate.This work aimed to explore the influence of cordycepin on rumen fermentation,gas production,microbiome and their metabolites.A total of 0.00,0.08,0.16,0.32,and 0.64 g L^(–1)cordycepin were added into fermentation bottles containing 2 g total mixed ration for in vitro ruminal fermentation,and then the gas produced and fermentation parameters were measured for each bottle.Samples from the 0 and 0.64 g L^(–1)cordycepin addition were selected for 16S rRNA gene sequencing and metabolome analysis.The result of this experiment indicated that the addition of cordycepin could linearly increase the concentration of total volatile fatty acid,ammonia nitrogen,the proportion of propionate,valerate,and isovalerate,and linearly reduce ruminal pH and methane,carbon dioxide,hydrogen and total gas production,as well as the methane proportion,carbon dioxide proportion and proportion of butyrate.In addition,there was a quadratic relationship between hydrogen and cordycepin addition.At the same time,the relative abundance of Succiniclasticum,Prevotella,Rikenellaceae_RC9_gut_group,NK4A214_group,Christensenellaceae_R_(7)_group,unclassified_F082,Veillonellaceae_UCG_001,Dasytricha,Ophryoscolex,Isotricha,unclassified_Eukaryota,Methanobrevibacter,and Piromyces decreased significantly after adding the maximum dose of cordycepin.In contrast,the relative abundance of Succinivibrio,unclassified_Succinivibrionaceae,Prevotellaceae_UCG_001,unclassified_Lachnospiraceae,Lachnospira,Succinivibrionaceae_UCG_002,Pseudobutyrivibrio,Entodinium,Polyplastron,unclassified_Methanomethylophilaceae,Methanosphaera,and Candidatus_Methanomethylophilus increased significantly.Metabolic pathways such as biosynthesis of unsaturated fatty acids and purine metabolism and metabolites such as arachidonic acid,adenine,and 2′-deoxyguanosine were also affected by the addition of cordycepin.Based on this,we conclude that cordycepin is an effective methane emission inhibitor that can change the rumen metabolites and fermentation parameters by influencing the rumen microbiome,thus regulating rumen methane production.This experiment may provide a potential theoretical reference for developing Cordyceps byproduct or additives containing cordycepin as methane inhibitors.
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.
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.
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.
基金supported by the 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)Project of Liaoning Provincial Natural Science Foundation(2024-MS-171)Dalian Polytechnic University to Introduce Talents Research Start-up Funding Project(LJBKY2025058).
文摘Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.
文摘Food waste and by-products are generated throughout the food processing and storage chain.In a world facing climate collapse and limited space for expanding cultivable land needed to feed a growing global population,utilizing food from sustainable production chains has become a significant challenge.Additionally,there is a worldwide trend towards consuming natural and healthy foods that are as free from chemical compounds as possible during production,processing,and preparation.Gradually,eating habits have adapted to these new trends,and new foods are being introduced into diets.In this context,research into sustainable practices has emerged worldwide,promoting the increased consumption of plant-based foods.The central idea of this article is connected to global concerns regarding food sources,minimizing waste,and innovatively using every ingredient.Fermentation,a traditional and natural food preservation technique,can be a vital tool for enhancing flavours and textures while increasing nutritional value through the action of specific enzymes.This article aims to highlight the main challenges of using food processing by-products in human nutrition and explore possible strategies to improve their quality through the enzymatic action of microorganisms.
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.
