Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in ch...Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.展开更多
Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism ...Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism of Val and Ile and reduced availability of Trp in the brain for serotonin synthesis.However,we hypothesized that the negative effect of using CFP in diets for weanling pigs may be overcome if diets are fortified with crystalline sources of Val,Trp,and(or)Ile.Methods Three hundred and twenty weanling pigs were randomly allotted to one of 10 dietary treatments in a com-pletely randomized design,with 4 pigs per pen and 8 replicate pens per treatment.A corn-soybean meal diet and 2 basal diets based on corn and 10%CFP or corn and 20%CFP were formulated.Seven additional diets were formu-lated by fortifying the basal diet with 20%CFP with Ile,Trp,Val,Ile and Val,Ile and Trp,Trp and Val,or Ile,Trp and Val.A two-phase feeding program was used,with d 1 to 14 being phase 1 and d 15 to 28 being phase 2.Fecal scores were recorded every other day.Blood samples were collected on d 14 and 28 from one pig per pen.On d 14,fecal samples were collected from one pig per pen in 3 of the 10 treatments to determine volatile fatty acids,ammonium concen-tration,and microbial protein.These pigs were also euthanized and ileal tissue was collected.Results There were no effects of dietary treatments on any of the parameters evaluated in phase 1.Inclusion of 10%or 20%CFP in diets reduced(P<0.05)final body weight on d 28,and average daily gain(ADG)and average daily feed intake(ADFI)in phase 2 and for the entire experimental period.However,pigs fed the CFP diet supplemented with Val,Ile,and Trp had final body weight,ADFI,ADG and gain to feed ratio in phase 2 and for the entire experiment that was not different from pigs fed the control diet.Fecal scores in phase 2 were reduced(P<0.05)if CFP was used.Conclusions Corn fermented protein may be included by up to 20%in diets for weanling pigs without affecting growth performance,gut health,or hindgut fermentation,if diets are fortified with extra Val,Trp,and Ile.Inclusion of CFP also improved fecal consistency of pigs.展开更多
This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Compar...This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.展开更多
BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.Howeve...BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.However,the evidence of its effects on the Indonesian population remains limited.AIM To investigate the effect of LcS-fermented milk on the gut microbiota and environment of Indonesian elderly houses.METHODS This double-blind,randomized,placebo-controlled trial involved 112 participants from Indonesian elderly houses,spanning a 2-week baseline and 24-week treatment.Participants were randomly assigned to probiotic or placebo groups,consuming fermented milk with or without LcS(>6.5×10^(9)colony-forming units).Fecal samples were collected every three months.Gut microbiota analysis was performed using 16S rRNA gene sequencing and reverse transcription quantitative polymerase chain reaction,while gut environment was assessed by measuring fecal organic acids,amino acid metabolites,and stool frequency.RESULTS Analyses of 16S rRNA gene sequence data at the 3-month period revealed increased Bifidobacterium and Succinivibrio and decreased Rikenellaceae RC9 gut group in the probiotic group.These shifts were associated with significant differences inβ-diversity metrics.The change in Bifidobacterium was confirmed by reverse transcription quantitative polymerase chain reaction,demonstrating higher abundance in the probiotic group than in the placebo group(8.5±1.1 vs 8.0±1.1,log10 bacterial cells/g;P=0.044).At 6-month period,the differences in Succinivibrio and Rikenellaceae RC9 gut group persisted.The probiotic group showed higher butyrate levels than the placebo group at the 6-month period(5.04±3.11 vs 3.95±2.89,μmol/g;P=0.048).The effect on amino acid metabolites and stool frequency was not significant.CONCLUSION Daily intake of LcS positively affects the gut microbiota and environment of people living in Indonesian elderly houses.展开更多
Background Maintaining intestinal health is crucial for the overall well-being and productivity of livestock,as it impacts nutrient absorption,immune function,and disease resistance.Oxidative stress and inflammation a...Background Maintaining intestinal health is crucial for the overall well-being and productivity of livestock,as it impacts nutrient absorption,immune function,and disease resistance.Oxidative stress and inflammation are key threats to intestinal integrity.This study explored the antioxidant,anti-inflammatory,and barrier-strengthening properties of a fermented plant macerate(FPM)derived from 45 local herbs,using a specifically developed fermentation process utilizing the plants'inherent microbiota to enhance bioactivity and sustainability.Results In vitro experiments with IPEC-J2 cells showed that FPM significantly reduced intracellular reactive oxygen species(ROS)levels,improved barrier integrity,and enhanced cell migration under stress.Similar antioxidant effects were observed in THP-1 macrophages,where FPM reduced ROS production and modulated inflammatory responses by decreasing pro-inflammatory cytokines[tumor necrosis factor alpha(TNF-α),monokine induced by gamma interferon(MIG),interferon-inducible T cell alpha chemoattractant(I-TAC),macrophage inflammatory proteins(MIP)-1αand-1β]and increasing anti-inflammatory interleukin(IL)-10 levels.Mechanistic studies with HEK-Blue reporter cell lines revealed that FPM inhibited nuclear factor kappa B(NF-κB)activation via a toll-like receptor(TLR)4-independent pathway.In vivo,FPM significantly reduced ROS levels in Drosophila melanogaster and improved activity and LT50 values in Caenorhabditis elegans under oxidative stress,although it did not affect intestinal barrier integrity in these models.Conclusion The findings indicate that FPM shows promising application as a functional feed supplement for improving intestinal health in livestock by mitigating oxidative stress and inflammation.Further studies,including livestock feeding trials,are recommended to validate these results.展开更多
High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shan...High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shanxi(SX)and Qinghai(QH)in China.Besides,the physicochemical properties such as total number of colonies,p H and total acid content were determined,and the related factors of the differences were analyzed.The salinity of the 3 samples was 1.9%,8.0%and 10.0%,respectively,and the dominant bacterial genera were Loigolactobacillus,Arcobacter,and Marinomonas.Meanwhile,Loigolactobacillus was significantly positively associated with p H and nitrite in HLJ,Arcobacter was inversely related to p H and nitrite,while Marinomonas was negatively correlated with all physicochemical properties in QH which had the highest salinity.In addition,the 5 main differential metabolites in the 3 samples were acetic acid,4-ethylphenol,2,2,4-trimethyl-1,3-pentanediol diisobutyrate,2,4-tert-butylphenol,and 3-butenenitrile.Among them,the ketones and acids were positively correlated with the core bacteria in HLJ with the lowest salinity,and the main genera in SX were positively associated with various alcohols,while there was a positive correlation between Marinomonas and butyronitrile alcohol in QH with the highest salinity.This study provided a guidance for the differences and correlations of microorganisms,flavor compounds,and quality characteristics from a regional perspective by studying the various quality characteristics of the suancai.展开更多
Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects ...Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.展开更多
[Objectives]This study was conducted to improve the poor water-holding capacity(WHC)and high syneresis rate of fermented soy milk by optimizing fermentation process conditions.[Methods]Based on the results of single f...[Objectives]This study was conducted to improve the poor water-holding capacity(WHC)and high syneresis rate of fermented soy milk by optimizing fermentation process conditions.[Methods]Based on the results of single factor experiments,response surface methodology was employed to optimize the fermentation temperature,fermentation time,and starter culture addition for enhancing WHC.The physicochemical properties of fermented soybean milk were analyzed.[Results]The optimal process parameters were determined as follows:fermentation temperature 36℃,fermentation time 8 h,and starter culture addition 5%.Under these conditions,WHC reached(77.18±0.08)%,which was consistent with the theoretical prediction value of(76.75±0.15)%.During fermentation,the pH decreased from(6.6±0.11)to(4.65±0.09),while acidity increased from(16.5±0.04)°T to(81.5±0.08)°T.The viable cell count rose from 1×10^(7)to 29×10^(7)cfu/ml,and WHC was improved significantly from(10.50±0.18)%to(77.40±0.13)%.[Conclusions]This study optimized the fermentation process parameters and revealed physicochemical characteristic changes during soybean milk fermentation,providing a theoretical foundation for industrial production.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
Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and antioxidant.In this study,the effects ...Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and antioxidant.In this study,the effects of inoculation with different starter cultures(Lactiplantibacillus plantarum HN108 and Staphylococcus simulans NJ209)on the free amino acids(FAAs),biogenic amines(BAs)and volatile compounds of fermented sausages were investigated using an amino acid analyzer,ultra performance liquid chromatography and gas chromatography-ion mobility spectrometry,respectively.The pH and carbonyl content of the inoculated group was significantly lower than those in the control group(P<0.05).L.plantarum HN108 significantly reduced the content of FAAs and BAs in fermented sausage production(P<0.05),while S.simulans NJ209 promoted the formation of FAAs(especially bitter amino acids)and exhibited slight BAs-reducing activity.In addition,L.plantarum HN108 promoted the formation of volatile compounds such as ketones,alcohols and alkenes in sausages.In conclusion,L.plantarum HN108 could contribute to reducing the content of putrescine and tyramine and forming the desirable flavor compounds in fermented sausages.Thus,L.plantarum HN108 is expected to be a starter culture that can improve the safety and flavor of fermented sausages.展开更多
Microbial fermented feed possesses a natural fermentation flavor and exhibits good palatability.It is not only easily digestible and absorbable by livestock but also non-toxic.Additionally,it has the capacity to inhib...Microbial fermented feed possesses a natural fermentation flavor and exhibits good palatability.It is not only easily digestible and absorbable by livestock but also non-toxic.Additionally,it has the capacity to inhibit the proliferation of pathogenic bacteria,facilitate the growth and development of animals,and enhance their immune response,disease resistance,and overall production performance.This paper summarizes the selection of common feed materials and microbial strains used in fermented feed,as well as their effects on the growth performance,muscle quality,antioxidant capacity,and immune function of crayfish.The aim of this study is to provide a reference for the further popularization and application ofmicrobialfermented feed in crayfishaquaculture.展开更多
This study aimed to investigate the effects of fermented puffed feather meal(FPFM)on growth performance,serum biochemical indices,meat quality,and intestinal microbiota in Arbor Acres(AA)broilers.A single-factor desig...This study aimed to investigate the effects of fermented puffed feather meal(FPFM)on growth performance,serum biochemical indices,meat quality,and intestinal microbiota in Arbor Acres(AA)broilers.A single-factor design was adopted,and four treatments were administered with five replicates to 240 one-day-old AA broilers.The control group(group A)received a basal diet,while the experimental groups received a basal diet plus 33%(group B),67%(group C)and 100%(group D)FPFM,respectively.Compared with group A,(1)the average daily gain(ADG)in group C decreased(P<0.05),and the feed conversion ratio(FCR)in group D increased(P<0.05);(2)the level of serum urea nitrogen in treatment groups decreased(P<0.05),and the levels of triglyceride,high density lipoprotein,low density lipoprotein,cholesterol,and glucose contents in group D increased(P<0.05)at day 21;(3)the serum immunoglobulin M and immunoglobulin G in group B and the immunoglobulin A in group C increased(P<0.05)at day 21,and the serum immunoglobulin M and immunoglobulin G in group D decreased(P<0.05)at day 42;(4)the share force of breast muscle and thigh muscle in group D increased(P<0.05);(5)the villus height to crypt depth ratio in the jejunum of group B increased(P<0.05)at day 21,and the villus height in group C and D increased(P<0.05)at day 42;(6)the proteobacteria counts in the cecum digesta in treatment groups decreased(P<0.05)at day 21.The basal diet supplemented with 33%FPFM promoted protein metabolism,enhanced immunity and improved meat quality,promoted the digestion and absorption of nutrients,increased intestinal microbial diversity,and improved the content of beneficial bacteria without affecting the growth performance,it was possible to be used as a good substitute for fish meal.展开更多
Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in...Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.展开更多
The diversity of metabolites produced in fermented pine needles at different stages of fermentation has rarely been investigated.In the present study,untargeted metabolomic analysis using GC-MS and LC-MS was performed...The diversity of metabolites produced in fermented pine needles at different stages of fermentation has rarely been investigated.In the present study,untargeted metabolomic analysis using GC-MS and LC-MS was performed to detect metabolites in fermented pine needles at different fermentation stages.A total of 30 samples of pine needles fermented first with yeast(Saccharomyces cerevisiae)and then with a mixed bacterial culture of Lactobacillus fermentum CECT5716 and Bifidobacterium Breve M16V,were used to detect differential metabolites at different stages of fermentation.Pearson’s correlation analysis was used to determine correlations between metabolites and key microbial communities.A total of 708 differential metabolites(430 from LC-MS and 278 from GC-MS analysis)were identified.The PCA and OPLS-DA revealed distinct differences between metabolites at different fermentation stages.Key differential metabolites identified through GC-MS analysis included;Phosphoric acid,D-Fructose,2-O-alpha-mannosyl-D-glycerate,1,3-dihydroxyacetone dimer,Galactosylglycerol,2-Isopropylmalic acid,alpha-D-Galactose,Citrate,4-Hydroxycinnamic acid,and Shikimate.Similarly,key differential metabolites identified through LC-MS included;2-Phenlyethanol,Dimethlglycine,2-Hydroxybenzaldehyde,3-Aminoisobutanoic acid,p-Cresol,Triethylamine,2-Ketobutyric acid,Cytosine,Benzaldehyde,and Creatinine.Annotation of differential metabolites to KEGG pathway enrichment analysis revealed the association of these metabolites with phenylpropanoid,flavonoid,and secondary metabolite biosynthesis.Furthermore,the results showed that three bacterial(Firmicutes,Actinobacteria,and Lactobacillus)and three fungal genera(Penicillium,Candida,and Basidiomycota)significantly correlated with differential metabolites showing synergistic effects.Our study reveals a comprehensive comparison of metabolites at different fermentation stages and provides practical insights into the mechanism of metabolite enrichment in fermented pine needles.展开更多
This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced u...This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced ulcerative colitis in mice.Compared to control group,DSS induction decreased body weight of mice,indexes of Shannon,Simpson,Chao1 and Faith_pd,and increased disease activity index(DAI)and levels of interleukin 1β(IL-1β),IL-6,tumor necrosis factorα(TNF-α)and interferon-γ(IFN-γ);And this induction also led to an increase in Proteobacteria,Verrucomicrobia and Actinobacteria at phylum level,harmful bacterial species richness at genus level,and relative richness of S.sciuri,Desulfovibrio C21_c20,R.gnavus and Akkermansia muciniphila at species level,and a decrease in Firmicutes at phylum level and relative richness of B.acidifaciens in mice.LAB-RRTJ increased body weight of mice with DSS induced ulcerative colitis(UC)and indexes of Shannon,Simpson,Chao1 and Faith_pd,reduced DAI and the content of four infl ammatory factors and improved gut microbiota imbalance in DSS induced UC mice.Besides,the number of operational taxonomic units(OTUs)increased,α-diversity andβ-diversity were restored and similar to those in mice in the control group after LAB-RRTJ treatment.Compared with the positive drug treatment group,LAB-RRTJ has a better effect on regulating gut microbiota diversity in colitis mice.Correlation analysis showed that infl ammatory factors were positively correlated with harmful bacteria and negatively correlated with beneficial bacteria which commonly found in some colitis mice.Taken together,our study demonstrated that LAB-RRTJ could alleviate DSS-induced colitis in mice through the modulation of infl ammatory cytokines and gut microbiota composition.展开更多
Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and test...Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and tested for its potential anti-obesity effects on C.elegans.The worms were fed Escherichia coli OP50(E.coli OP50),glucose,and different concentrations of LFBEP-C1.Body size,lifespan,movement,triglyceride content,and gene expression were analyzed.The results were analyzed using ANOVA and Tukey's multiple comparison test.Results Compared with the model group,the head-swing frequency of C.elegans in the group of LFBEP-C1 at 20μg/mL increased by 33.88%,and the body-bending frequency increased by 27.09%.This indicated that LFBEP-C1 improved the locomotive ability of C.elegans.The average lifespan of C.elegans reached 13.55 days,and the body length and width of the C.elegans decreased after LFBEP-C1 intake.Additionally,LFBEP-C1 reduced the content of lipid accumulation and triglyceride levels.The expression levels of sbp-1,daf-2,and mdt-15 significantly decreased,while those of daf-16,tph-1,mod-1,and ser-4 significantly increased after LFBEP-C1 intake.Changes in these genes explain the signaling pathways that regulate lipid metabolism.Conclusion LFBEP-C1 significantly reduced lipid deposition in C.elegans fed a high-glucose diet and alleviated the adverse effects of a high-glucose diet on the development,lifespan,and exercise behavior of C.elegans.In addition,LFBEP-C1 regulated lipid metabolism mainly by mediating the expression of genes in the sterol regulatory element-binding protein,insulin,and 5-hydroxytryptamine signaling pathways.展开更多
Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 c...Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 cm×30 cm blocks by a fully automatic yellow-storage block compression and packaging machine.The obtained blocks were packaged and sealed with plastic film,and placed in a freely ventilated place for more than 15 d of anaerobic fermentation,so as to obtain compressed fermented chestnut leaf block feed.[Results]Through the detection and analysis of nutritional components in the compressed fermented chestnut leaf block feed in the laboratory,the protein content was equal to or greater than 10.2%,which was 44.68%higher than that of unfermented chestnut leaf feed;the tannin content was equal to or greater than 638 mg/kg,which was 18.41%lower than that of the original feed;and the crude fiber content was equal to or greater than 19.5%,which was 14.09%lower than that of the original feed.[Conclusions]This study improves the palatability of chestnut leaf feed,increases the use efficiency of feed and reduces feeding cost.It is worth popularizing.展开更多
Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free r...Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.展开更多
The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an ini...The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.展开更多
Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considere...Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considered one of the priorities. Nowadays, the fermentation industry has become very popular due to its great benefits in the pharmaceutical industry, the improvement of foodstuffs and the animal feed industry and its improvement. Moreover, microbial fermentation can enhance the content and digestibility of nutrients in nontraditional diets while decreasing the quantity of crude fiber and anti-nutritional elements such as tannins. The functional components (organic acids, bioactive peptides, lactic acid bacteria) found in microbial fermented feed can increase meat production in cattle, pigs, and sheep, and broiler productivity, carcass quality, intestinal health, immunological function, and so on. This paper examines the application study of microbial fermented feed in broiler production and serves as a resource for microbial fermented feed promotion and use in broiler production.展开更多
基金supported by grant from the National Key Research and Development Program of China(2021YFC2101402)the National Natural Science Foundation of China(31972064,32302030)the China Postdoctoral Science Foundation(2023M731334)。
文摘Fermented chili products are popular traditional fermented foods around the world.However,differences in microbial communities in fermented chilies from different regions and how they affect the flavor compounds in chili fermentation have not been reported.In this study,the dynamics of flavor compounds and microbial communities in fermented chilies from Sichuan,Guizhou,and Hunan were systematically investigated by macro-genome sequencing,solid phase microextraction-gas chromatograph-mass spectrometry(SPME-GC-MS),electronic nose,and electronic tongue techniques.Simultaneously,the microbial metabolic mechanisms and the relationship between flavor compounds and microbiome were unraveled through staged and simulated fermentation analysis.The results showed that 53 chemical odorants,including alcohols,esters,aldehydes,and acids,were identified as chemical markers to differentiate the regional samples.A total of 12 microbial species,including Staphylococcus xylosus,unclassified Staphylococcus species,Weissella confusus,Lactococcus cremoris,Lactococcus garvieae,Lactiplantibacillus sakei,Pediciococcus propionicigenes,Pediciococcus idahonensis,Pediciococcus aciditolerans,Nocardioides antri,Debaryomyces hansenii,and Colletotrichum scovillei,were identified as microbial markers to differentiate the regional samples.Correlation analysis showed that Lactobacillaceae was associated with fruity,floral,spicy,and fatty aromas.The electronic nose and tongue analysis results showed that 9 flavor and 8 taste indicators significantly differed between regional samples(P<0.05).Additionally,flavor compounds and microbial diversity were robust under initial selection stress and showed higher diversity under metabolome-microbiome interactions.Importantly,simulated fermentation confirmed that metabolome-microbiome interactions drove the shift in microbial structure,metabolism,and flavor in regionally fermented chilies.These results provide insights into the succession of microbial communities and the formation of flavor compounds in chili fermentation,which may enable the future replication of fermented foods with the same flavor.
基金Financial support for this research from Minnesota Corn Growers Association(Burnsville,MN,USA)Green Plains Energy(Omaha,NE,USA)is greatly appreciated.
文摘Background Diets with high inclusion of corn co-products such as corn fermented protein(CFP)may contain excess Leu,which has a negative impact on feed intake and growth performance of pigs due to increased catabolism of Val and Ile and reduced availability of Trp in the brain for serotonin synthesis.However,we hypothesized that the negative effect of using CFP in diets for weanling pigs may be overcome if diets are fortified with crystalline sources of Val,Trp,and(or)Ile.Methods Three hundred and twenty weanling pigs were randomly allotted to one of 10 dietary treatments in a com-pletely randomized design,with 4 pigs per pen and 8 replicate pens per treatment.A corn-soybean meal diet and 2 basal diets based on corn and 10%CFP or corn and 20%CFP were formulated.Seven additional diets were formu-lated by fortifying the basal diet with 20%CFP with Ile,Trp,Val,Ile and Val,Ile and Trp,Trp and Val,or Ile,Trp and Val.A two-phase feeding program was used,with d 1 to 14 being phase 1 and d 15 to 28 being phase 2.Fecal scores were recorded every other day.Blood samples were collected on d 14 and 28 from one pig per pen.On d 14,fecal samples were collected from one pig per pen in 3 of the 10 treatments to determine volatile fatty acids,ammonium concen-tration,and microbial protein.These pigs were also euthanized and ileal tissue was collected.Results There were no effects of dietary treatments on any of the parameters evaluated in phase 1.Inclusion of 10%or 20%CFP in diets reduced(P<0.05)final body weight on d 28,and average daily gain(ADG)and average daily feed intake(ADFI)in phase 2 and for the entire experimental period.However,pigs fed the CFP diet supplemented with Val,Ile,and Trp had final body weight,ADFI,ADG and gain to feed ratio in phase 2 and for the entire experiment that was not different from pigs fed the control diet.Fecal scores in phase 2 were reduced(P<0.05)if CFP was used.Conclusions Corn fermented protein may be included by up to 20%in diets for weanling pigs without affecting growth performance,gut health,or hindgut fermentation,if diets are fortified with extra Val,Trp,and Ile.Inclusion of CFP also improved fecal consistency of pigs.
基金supported by the Innovation Talents Project of Harbin Science and Technology Bureau(2022CXRCCGO11)。
文摘This study examined the effects of pasteurization(PAS),ultrasonic sterilization(ULS),and microwave sterilization(MWS)on the quality and storage characteristics of brine-fermented tofu(BFT)and fermented tofu(FT).Comparative analysis revealed that MWS had a negligible detrimental effect on the structural integrity and organoleptic properties of BFT and FT,while effectively maintaining its water-holding capacity(WHC)and exhibiting the least impact on its texture.In contrast,PAS and ULS increased hardness and chewiness significantly(P<0.05),but ULS also enhanced the brightness of tofu.Throughout the storage period,the WHC,elasticity,and sensory properties of tofu generally decreased,whereas the hardness and chewiness increased.PAS-BFT and MWS-FT maintained sensory quality for the longest periods of 14 and 12 days respectively,and could be decomposed to more small molecule peptides within 0–8 days and 0–6 days,which are more easily to be absorbed by the body.The findings discovered that MWS is the most suitable method for sterilization of tofu,with superior capability in maintaining the quality,extending shelf life,and improving digestibility of tofu.
基金Supported by the Yakult Honsha Co.,Ltd.,No.1226/FTP-UGM/HK/2018.
文摘BACKGROUND Health maintenance in elderly houses includes management of the gut microbiota and the environment.Lacticaseibacillus paracasei Shirota(LcS)is a probiotic strain that positively affects the human gut.However,the evidence of its effects on the Indonesian population remains limited.AIM To investigate the effect of LcS-fermented milk on the gut microbiota and environment of Indonesian elderly houses.METHODS This double-blind,randomized,placebo-controlled trial involved 112 participants from Indonesian elderly houses,spanning a 2-week baseline and 24-week treatment.Participants were randomly assigned to probiotic or placebo groups,consuming fermented milk with or without LcS(>6.5×10^(9)colony-forming units).Fecal samples were collected every three months.Gut microbiota analysis was performed using 16S rRNA gene sequencing and reverse transcription quantitative polymerase chain reaction,while gut environment was assessed by measuring fecal organic acids,amino acid metabolites,and stool frequency.RESULTS Analyses of 16S rRNA gene sequence data at the 3-month period revealed increased Bifidobacterium and Succinivibrio and decreased Rikenellaceae RC9 gut group in the probiotic group.These shifts were associated with significant differences inβ-diversity metrics.The change in Bifidobacterium was confirmed by reverse transcription quantitative polymerase chain reaction,demonstrating higher abundance in the probiotic group than in the placebo group(8.5±1.1 vs 8.0±1.1,log10 bacterial cells/g;P=0.044).At 6-month period,the differences in Succinivibrio and Rikenellaceae RC9 gut group persisted.The probiotic group showed higher butyrate levels than the placebo group at the 6-month period(5.04±3.11 vs 3.95±2.89,μmol/g;P=0.048).The effect on amino acid metabolites and stool frequency was not significant.CONCLUSION Daily intake of LcS positively affects the gut microbiota and environment of people living in Indonesian elderly houses.
基金funded by Christian Doppler Forschungsgesellschaft(Josef Ressel Center for Phytogenic Drug Research,Wels,Austria)funded by a research project of the Austrian Competence Centre for Feed and Food Quality,Safety and Innovation(FFoQSI,FFG#881882)+1 种基金funded by the Austrian federal ministries BMK and BMDW and the Austrian provinces of Lower Austria,Upper Austria and Vienna within the scope of COMET-Competence Centers for Excellent TechnologiesThe COMET program is handled by the Austrian Research Promotion Agency FFG。
文摘Background Maintaining intestinal health is crucial for the overall well-being and productivity of livestock,as it impacts nutrient absorption,immune function,and disease resistance.Oxidative stress and inflammation are key threats to intestinal integrity.This study explored the antioxidant,anti-inflammatory,and barrier-strengthening properties of a fermented plant macerate(FPM)derived from 45 local herbs,using a specifically developed fermentation process utilizing the plants'inherent microbiota to enhance bioactivity and sustainability.Results In vitro experiments with IPEC-J2 cells showed that FPM significantly reduced intracellular reactive oxygen species(ROS)levels,improved barrier integrity,and enhanced cell migration under stress.Similar antioxidant effects were observed in THP-1 macrophages,where FPM reduced ROS production and modulated inflammatory responses by decreasing pro-inflammatory cytokines[tumor necrosis factor alpha(TNF-α),monokine induced by gamma interferon(MIG),interferon-inducible T cell alpha chemoattractant(I-TAC),macrophage inflammatory proteins(MIP)-1αand-1β]and increasing anti-inflammatory interleukin(IL)-10 levels.Mechanistic studies with HEK-Blue reporter cell lines revealed that FPM inhibited nuclear factor kappa B(NF-κB)activation via a toll-like receptor(TLR)4-independent pathway.In vivo,FPM significantly reduced ROS levels in Drosophila melanogaster and improved activity and LT50 values in Caenorhabditis elegans under oxidative stress,although it did not affect intestinal barrier integrity in these models.Conclusion The findings indicate that FPM shows promising application as a functional feed supplement for improving intestinal health in livestock by mitigating oxidative stress and inflammation.Further studies,including livestock feeding trials,are recommended to validate these results.
基金supported by the Key R&D Project of Ningbo City(2022Z176)the Open Project Program of State Key Laboratory of Food Science and Resources,Jiangnan University(SKLF-KF-202306)。
文摘High-throughput sequencing(HTS)and gas chromatography time-of-flight mass spectrometry(GC-TOF-MS)were used to compare the microbiota structure and metabolic compounds of traditional suancai from Heilongjiang(HLJ),Shanxi(SX)and Qinghai(QH)in China.Besides,the physicochemical properties such as total number of colonies,p H and total acid content were determined,and the related factors of the differences were analyzed.The salinity of the 3 samples was 1.9%,8.0%and 10.0%,respectively,and the dominant bacterial genera were Loigolactobacillus,Arcobacter,and Marinomonas.Meanwhile,Loigolactobacillus was significantly positively associated with p H and nitrite in HLJ,Arcobacter was inversely related to p H and nitrite,while Marinomonas was negatively correlated with all physicochemical properties in QH which had the highest salinity.In addition,the 5 main differential metabolites in the 3 samples were acetic acid,4-ethylphenol,2,2,4-trimethyl-1,3-pentanediol diisobutyrate,2,4-tert-butylphenol,and 3-butenenitrile.Among them,the ketones and acids were positively correlated with the core bacteria in HLJ with the lowest salinity,and the main genera in SX were positively associated with various alcohols,while there was a positive correlation between Marinomonas and butyronitrile alcohol in QH with the highest salinity.This study provided a guidance for the differences and correlations of microorganisms,flavor compounds,and quality characteristics from a regional perspective by studying the various quality characteristics of the suancai.
基金supported by grants from the National Key R&D Program(2023YFD1301303)National Natural Science Foundation of China(32472950,U21A20249)+1 种基金China Agriculture Research System of MOF and MARA(CARS-35)National Center of Technology Innovation for Pigs,Zhejiang Agricultural Talents,Taishan Industrial Leading Talents Project.
文摘Emerging evidence of the beneficial effects of defatted rice bran(DFRB)on gut health has advanced the development of fermented defatted rice bran as a potential functional food.However,less is known about its effects and underlying mechanisms on gut health.In this study,a mouse model together with fecal microbiota transplantation(FMT)was utilized to study the effects and mechanisms of fermented DFRB(FR)on gut barrier function.We found that FR improved the intestinal morphology,gut tight junction proteins,mucin,antimicrobial peptides,and interleukin 22(IL-22)and promoted the gut Clostridium butyricum and butyrate.Notably,correlation analysis indicated gut C.butyricum and butyrate were two FR-induced effectors that improved gut health.FMT results suggested that C.butyricum,butyrate,and fecal microbiota from the FR group all reduced prolyl hydroxylase 2(PHD2)expression by activating peroxisome proliferator-activated receptor gamma(PPARγ)in the mouse colon.This decrease in gut PHD2 subsequently upregulated the hypoxia-inducible factor-1 alpha(HIF-1α)expression,which in turn increased the expression of its targeted downstream tight junction proteins,mucin and antimicrobial peptides,and colonic IL-22 secretion.Overall,FR-derived C.butyricum and butyrate might improve gut barrier function through the HIF-1 signaling pathway,which provides a reference for the application of fermented DFRB as a potential functional food for improving of gut barrier function.
基金Supported by Postgraduate Research Innovation Project of Shaoyang University(CX2023SY026)Natural Science Foundation of Hunan Province(2022JJ50232)Horizontal Scientific Research Project of Shaoyang University(2023HX43).
文摘[Objectives]This study was conducted to improve the poor water-holding capacity(WHC)and high syneresis rate of fermented soy milk by optimizing fermentation process conditions.[Methods]Based on the results of single factor experiments,response surface methodology was employed to optimize the fermentation temperature,fermentation time,and starter culture addition for enhancing WHC.The physicochemical properties of fermented soybean milk were analyzed.[Results]The optimal process parameters were determined as follows:fermentation temperature 36℃,fermentation time 8 h,and starter culture addition 5%.Under these conditions,WHC reached(77.18±0.08)%,which was consistent with the theoretical prediction value of(76.75±0.15)%.During fermentation,the pH decreased from(6.6±0.11)to(4.65±0.09),while acidity increased from(16.5±0.04)°T to(81.5±0.08)°T.The viable cell count rose from 1×10^(7)to 29×10^(7)cfu/ml,and WHC was improved significantly from(10.50±0.18)%to(77.40±0.13)%.[Conclusions]This study optimized the fermentation process parameters and revealed physicochemical characteristic changes during soybean milk fermentation,providing a theoretical foundation for industrial production.
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 the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages,such as inhibiting the growth of undesirable bacteria and antioxidant.In this study,the effects of inoculation with different starter cultures(Lactiplantibacillus plantarum HN108 and Staphylococcus simulans NJ209)on the free amino acids(FAAs),biogenic amines(BAs)and volatile compounds of fermented sausages were investigated using an amino acid analyzer,ultra performance liquid chromatography and gas chromatography-ion mobility spectrometry,respectively.The pH and carbonyl content of the inoculated group was significantly lower than those in the control group(P<0.05).L.plantarum HN108 significantly reduced the content of FAAs and BAs in fermented sausage production(P<0.05),while S.simulans NJ209 promoted the formation of FAAs(especially bitter amino acids)and exhibited slight BAs-reducing activity.In addition,L.plantarum HN108 promoted the formation of volatile compounds such as ketones,alcohols and alkenes in sausages.In conclusion,L.plantarum HN108 could contribute to reducing the content of putrescine and tyramine and forming the desirable flavor compounds in fermented sausages.Thus,L.plantarum HN108 is expected to be a starter culture that can improve the safety and flavor of fermented sausages.
文摘Microbial fermented feed possesses a natural fermentation flavor and exhibits good palatability.It is not only easily digestible and absorbable by livestock but also non-toxic.Additionally,it has the capacity to inhibit the proliferation of pathogenic bacteria,facilitate the growth and development of animals,and enhance their immune response,disease resistance,and overall production performance.This paper summarizes the selection of common feed materials and microbial strains used in fermented feed,as well as their effects on the growth performance,muscle quality,antioxidant capacity,and immune function of crayfish.The aim of this study is to provide a reference for the further popularization and application ofmicrobialfermented feed in crayfishaquaculture.
基金Supported by Harbin Applied Technology Research and Development Project(2016RAXXJ015)。
文摘This study aimed to investigate the effects of fermented puffed feather meal(FPFM)on growth performance,serum biochemical indices,meat quality,and intestinal microbiota in Arbor Acres(AA)broilers.A single-factor design was adopted,and four treatments were administered with five replicates to 240 one-day-old AA broilers.The control group(group A)received a basal diet,while the experimental groups received a basal diet plus 33%(group B),67%(group C)and 100%(group D)FPFM,respectively.Compared with group A,(1)the average daily gain(ADG)in group C decreased(P<0.05),and the feed conversion ratio(FCR)in group D increased(P<0.05);(2)the level of serum urea nitrogen in treatment groups decreased(P<0.05),and the levels of triglyceride,high density lipoprotein,low density lipoprotein,cholesterol,and glucose contents in group D increased(P<0.05)at day 21;(3)the serum immunoglobulin M and immunoglobulin G in group B and the immunoglobulin A in group C increased(P<0.05)at day 21,and the serum immunoglobulin M and immunoglobulin G in group D decreased(P<0.05)at day 42;(4)the share force of breast muscle and thigh muscle in group D increased(P<0.05);(5)the villus height to crypt depth ratio in the jejunum of group B increased(P<0.05)at day 21,and the villus height in group C and D increased(P<0.05)at day 42;(6)the proteobacteria counts in the cecum digesta in treatment groups decreased(P<0.05)at day 21.The basal diet supplemented with 33%FPFM promoted protein metabolism,enhanced immunity and improved meat quality,promoted the digestion and absorption of nutrients,increased intestinal microbial diversity,and improved the content of beneficial bacteria without affecting the growth performance,it was possible to be used as a good substitute for fish meal.
文摘Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.
基金supported by the Hunan Provincial Market Supervision and Administration Bureau Science and Technology Plan Project(Project No.2020kJJH20)the Program for Food Safety Monitoring and Early Warning Open Project of Hunan Provincial Key Laboratory(2020KFJJ01)the Scientific Research Project of Hunan Education Department(20C1910).
文摘The diversity of metabolites produced in fermented pine needles at different stages of fermentation has rarely been investigated.In the present study,untargeted metabolomic analysis using GC-MS and LC-MS was performed to detect metabolites in fermented pine needles at different fermentation stages.A total of 30 samples of pine needles fermented first with yeast(Saccharomyces cerevisiae)and then with a mixed bacterial culture of Lactobacillus fermentum CECT5716 and Bifidobacterium Breve M16V,were used to detect differential metabolites at different stages of fermentation.Pearson’s correlation analysis was used to determine correlations between metabolites and key microbial communities.A total of 708 differential metabolites(430 from LC-MS and 278 from GC-MS analysis)were identified.The PCA and OPLS-DA revealed distinct differences between metabolites at different fermentation stages.Key differential metabolites identified through GC-MS analysis included;Phosphoric acid,D-Fructose,2-O-alpha-mannosyl-D-glycerate,1,3-dihydroxyacetone dimer,Galactosylglycerol,2-Isopropylmalic acid,alpha-D-Galactose,Citrate,4-Hydroxycinnamic acid,and Shikimate.Similarly,key differential metabolites identified through LC-MS included;2-Phenlyethanol,Dimethlglycine,2-Hydroxybenzaldehyde,3-Aminoisobutanoic acid,p-Cresol,Triethylamine,2-Ketobutyric acid,Cytosine,Benzaldehyde,and Creatinine.Annotation of differential metabolites to KEGG pathway enrichment analysis revealed the association of these metabolites with phenylpropanoid,flavonoid,and secondary metabolite biosynthesis.Furthermore,the results showed that three bacterial(Firmicutes,Actinobacteria,and Lactobacillus)and three fungal genera(Penicillium,Candida,and Basidiomycota)significantly correlated with differential metabolites showing synergistic effects.Our study reveals a comprehensive comparison of metabolites at different fermentation stages and provides practical insights into the mechanism of metabolite enrichment in fermented pine needles.
基金supported by Rosa roxburghii industry development program of Guizhou Province,China(QCN2019-261)the National Natural Science Foundation of China(31260379)the National Natural Science Foundation of China(31960485).
文摘This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced ulcerative colitis in mice.Compared to control group,DSS induction decreased body weight of mice,indexes of Shannon,Simpson,Chao1 and Faith_pd,and increased disease activity index(DAI)and levels of interleukin 1β(IL-1β),IL-6,tumor necrosis factorα(TNF-α)and interferon-γ(IFN-γ);And this induction also led to an increase in Proteobacteria,Verrucomicrobia and Actinobacteria at phylum level,harmful bacterial species richness at genus level,and relative richness of S.sciuri,Desulfovibrio C21_c20,R.gnavus and Akkermansia muciniphila at species level,and a decrease in Firmicutes at phylum level and relative richness of B.acidifaciens in mice.LAB-RRTJ increased body weight of mice with DSS induced ulcerative colitis(UC)and indexes of Shannon,Simpson,Chao1 and Faith_pd,reduced DAI and the content of four infl ammatory factors and improved gut microbiota imbalance in DSS induced UC mice.Besides,the number of operational taxonomic units(OTUs)increased,α-diversity andβ-diversity were restored and similar to those in mice in the control group after LAB-RRTJ treatment.Compared with the positive drug treatment group,LAB-RRTJ has a better effect on regulating gut microbiota diversity in colitis mice.Correlation analysis showed that infl ammatory factors were positively correlated with harmful bacteria and negatively correlated with beneficial bacteria which commonly found in some colitis mice.Taken together,our study demonstrated that LAB-RRTJ could alleviate DSS-induced colitis in mice through the modulation of infl ammatory cytokines and gut microbiota composition.
基金supported by the priority academic program development of Jiangsu Higher education institutionsthe National Natural Science Foundation of China [31801538, 32072200]China Postdoctoral Science Foundation[2019M651747].
文摘Objective This study aimed to investigate the lipid-lowering activity of LFBEP-C1 in high glucose-fed Caenorhabditis elegans(C.elegans).Methods In this study,the fermented barley protein LFBEP-C1 was prepared and tested for its potential anti-obesity effects on C.elegans.The worms were fed Escherichia coli OP50(E.coli OP50),glucose,and different concentrations of LFBEP-C1.Body size,lifespan,movement,triglyceride content,and gene expression were analyzed.The results were analyzed using ANOVA and Tukey's multiple comparison test.Results Compared with the model group,the head-swing frequency of C.elegans in the group of LFBEP-C1 at 20μg/mL increased by 33.88%,and the body-bending frequency increased by 27.09%.This indicated that LFBEP-C1 improved the locomotive ability of C.elegans.The average lifespan of C.elegans reached 13.55 days,and the body length and width of the C.elegans decreased after LFBEP-C1 intake.Additionally,LFBEP-C1 reduced the content of lipid accumulation and triglyceride levels.The expression levels of sbp-1,daf-2,and mdt-15 significantly decreased,while those of daf-16,tph-1,mod-1,and ser-4 significantly increased after LFBEP-C1 intake.Changes in these genes explain the signaling pathways that regulate lipid metabolism.Conclusion LFBEP-C1 significantly reduced lipid deposition in C.elegans fed a high-glucose diet and alleviated the adverse effects of a high-glucose diet on the development,lifespan,and exercise behavior of C.elegans.In addition,LFBEP-C1 regulated lipid metabolism mainly by mediating the expression of genes in the sterol regulatory element-binding protein,insulin,and 5-hydroxytryptamine signaling pathways.
基金Supported by The Fourth Batch of High-end Talent Project in Hebei ProvinceCentral Government-guided Local Science and Technology Development Project(226Z5504G)+1 种基金Tangshan Talent Funding Project(A202202005)Agricultural Science and Technology Achievement Promotion Project of Hebei Province(JNK 24083).
文摘Chestnut leaves and bran were evenly mixed according to different mass ratios,and the mixtures were sprayed and inoculated with a certain amount of prepared EM microbial liquid,and then compressed into 70 cm×40 cm×30 cm blocks by a fully automatic yellow-storage block compression and packaging machine.The obtained blocks were packaged and sealed with plastic film,and placed in a freely ventilated place for more than 15 d of anaerobic fermentation,so as to obtain compressed fermented chestnut leaf block feed.[Results]Through the detection and analysis of nutritional components in the compressed fermented chestnut leaf block feed in the laboratory,the protein content was equal to or greater than 10.2%,which was 44.68%higher than that of unfermented chestnut leaf feed;the tannin content was equal to or greater than 638 mg/kg,which was 18.41%lower than that of the original feed;and the crude fiber content was equal to or greater than 19.5%,which was 14.09%lower than that of the original feed.[Conclusions]This study improves the palatability of chestnut leaf feed,increases the use efficiency of feed and reduces feeding cost.It is worth popularizing.
文摘Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.
文摘The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an initial pH of 7.2 before distribution into 8 samples). Samples 1-4 are unfermented cooked while Samples 5-8 were fermented, not cooked. All the 8 prepared samples barely lasted for two weeks, while samples 1, 3 and 7 lasted for six weeks. Total Volatile Base (TVB) ranged higher (24.12 - 29.43) mg/100gm in Samples 1-4 than (14.23 - 18.09) mg/100gm recorded in Samples 5-8. In Samples 1-4, FFA values were not significantly (P > 0.05) different;also followed a narrow range of (6.14 - 6.45)% while higher range of (6.42 - 12.27)% recorded in samples (5-8). Peroxide values (PV) increased in all the 8 samples in the second, fourth and sixth week, however higher values were recorded in Samples 5-8. Acidity generally increased with length (weeks) of fermentation with a gradual drop in pH from 7.2 (in the fresh fish) to pH 4.5 (sample 7), the worst sample at six weeks. Sample 4 with bacteria load of 5.05 × 105 at second week and sample 7 (8.2 × 105) at sixth week became unfit for consumption having exceeded the 5.0 × 105 ICMSF standard for safe fish product. Five bacteria species (Lactobacillus sp, Proteus spp, Staphylococcus aureus, Staphylococcus epidermis, Bacillus sp) with the exception of Proteus spwere not represented in sample 1 (due to salt content). Strong positive correlation (r = 0.97, P < 0.01) exists between PV and FFA. Acidityof the fermented products increased over the weeks with strong negative correlation (r = -0.121, P < 0.01) exists between pH and FFA. Acidity (i.e drop in PH) with increasing rancidity since (r = -0.313, P < 0.05) exists between PV and pH.
文摘Recently, interest in animal production and poultry production in particular has increased, because poultry meat and eggs and their products are more widely consumed than other products. Human health is also considered one of the priorities. Nowadays, the fermentation industry has become very popular due to its great benefits in the pharmaceutical industry, the improvement of foodstuffs and the animal feed industry and its improvement. Moreover, microbial fermentation can enhance the content and digestibility of nutrients in nontraditional diets while decreasing the quantity of crude fiber and anti-nutritional elements such as tannins. The functional components (organic acids, bioactive peptides, lactic acid bacteria) found in microbial fermented feed can increase meat production in cattle, pigs, and sheep, and broiler productivity, carcass quality, intestinal health, immunological function, and so on. This paper examines the application study of microbial fermented feed in broiler production and serves as a resource for microbial fermented feed promotion and use in broiler production.
