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
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
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
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
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
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
This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic...This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic use,the research addresses the underexplored role of rice wine by analyzing homebrewed,herb-infused variants.Using flow injection analysis(FIA)and Fourier-transform infrared spectroscopy(FTIR),the study evaluated antioxidant activity and bioactive compound retention.Results show that naturally fermented,herb-infused rice wines,especially red rice wines fermented with Monascus purpureus,exhibit superior antioxidant properties,suggesting their potential as effective vessels for enhancing the therapeutic benefits of Chinese herbal medicine.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
Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic ...Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethano which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow＇s milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.展开更多
AIM: To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO) on adult women with constipation in Beijing.METHODS: A total of 135 adult females with constipati...AIM: To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO) on adult women with constipation in Beijing.METHODS: A total of 135 adult females with constipation were randomly allocated to consume for 2 wk either 100 g of the test fermented milk or 100 g of an acidified milk containing non-living bacteria (control).Stool frequency,defecation condition scores,stool consistency and food intake were recorded at baseline and after 1 and 2 wk in an intention-to-treat population of 126 subjects.In parallel,safety evaluation parameters were performed.RESULTS: At baseline,no differences were found between groups.Following consumption of test product,stool frequency was significantly increased after 1 wk (3.5 ± 1.5 vs 2.4 ± 0.6,P < 0.01) and 2 wk (4.1 ± 1.7 vs 2.4 ± 0.6,P < 0.01),vs baseline.Similarly,after 1 and 2 wk,of test product consumption,defecation condition (1.1 ± 0.9 vs 1.9 ± 1.2,P < 0.01 and 0.8 ± 1.0 vs 1.9 ± 1.2,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.5 ± 1.1,P < 0.01 and 0.6 ± 0.8 vs 1.5 ± 1.1,P < 0.01,respectively) were significantly improved.Compared with the control group,stool frequency was also significantly increased (3.5 ± 1.5 vs 2.5 ± 0.9,P < 0.01 and 4.1 ± 1.7 vs 2.6 ± 1.0,P < 0.01,respectively),and defecation condition (1.1 ± 0.9 vs 1.6 ± 1.1,P < 0.01 and 0.8 ± 1.0 vs 1.6 ± 1.1,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.4 ± 1.0,P < 0.05 and 0.6 ± 0.8 vs 1.3 ± 1.0,P < 0.01,respectively) significantly decreased after 1 and 2 wk of product consumption.During the same period,food intake did not change between the two groups,and safety parameters of the subjects were within normal ranges.CONCLUSION: This study suggests a beneficial effect of a fermented milk containing B.lactis DN-173010 on stool frequency,defecation condition and stool consistency in adult women with constipation constipated women after 1 and 2 wk of consumption.展开更多
This study was conducted to investigate the effects of fresh fermented soybean meal（FSM） on the growth performance of nursery piglets, nitrogen excretion in feces, and the concentrations of ammonia（NH3） and partic...This study was conducted to investigate the effects of fresh fermented soybean meal（FSM） on the growth performance of nursery piglets, nitrogen excretion in feces, and the concentrations of ammonia（NH3） and particulate matter（PM） in the piggery. A total of 472 nursery piglets（Landrace×Yorkshire,（16.3±0.36） kg body weight） were randomly allocated into two treatments with 236 pigs in each treatment. The pigs were fed the basal diet without fresh FSM（control） or diet containing 10%（100 g/kg） fresh FSM（FSM group）, and the crude protein content of the two groups was consistent. The feeding trial lasted for 28 d. The results showed that the pigs fed fresh FSM had increased（P〈0.05） average daily gain（ADG） compared with the control. There was no significant difference（P〈0.05） in feed to gain ratio（F：G） between the two groups. During the whole experiment, the concentration of NH3 in the piggery decreased（P〈0.05） by 19.0%, and the concentrations of PM（PM（10） and PM（2.5）） in the piggery decreased（P〈0.05） by 19.9% and 11.6%, respectively, in the FSM group, compared with the control. The ammonia nitrogen and nitrite content in feces increased（P〈0.05） by 32.9% and 28.4%, respectively, in the FSM group. The fecal p H declined（P〈0.05） significantly in the FSM group compared with the control. At the end of experiment, total protein（TP） concentration was increased（P〈0.05） significantly and blood urea nitrogen（BUN） concentration was decreased（P〈0.05） for pigs fed the diet with fresh FSM. The results indicated that dietary fresh FSM not only improved the growth performance of nursery piglets, but also reduced the NH3 concentration in the piggery due to nitrogen conversion, and decreased the concentrations of PM（10） and PM（2.5） in the piggery.展开更多
Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the co...Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.展开更多
The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chro...The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases.This paper also summarizes the research status of probiotic fermented fruit and vegetables,and discusses the main achievements of our group in this field and future developments of the related industry.The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables,but also organically combine probiotics and their active metabolites with prebiotics(dietary fiber,etc.),thereby promoting intestinal health as well as preventing and relieving chronic diseases.Fermentation technology provides a new approach to the study of the effect of probiotics on human health,and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry.Thus,fruit and vegetable fermentation technology has excellent market potential.展开更多
Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein sup...Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein supplements replacing animal protein supplements in feeds on the intestinal immune status,intestinal oxidative stress,mucosaassociated microbiota,and growth performance of nursery pigs.Methods Sixty nursery pigs(6.6±0.5 kg BW)were allotted to five treatments in a randomized complete block design with initial BW and sex as blocks.Pigs were fed for 39 d in 3 phases(P1,P2,and P3).Treatments were:Control(CON),basal diet with fish meal 4%,2%,and 1%,poultry meal 10%,8%,and 4%,and blood plasma 4%,2%,and 1%for P1,P2,and P3,respectively;basal diet with soy protein concentrate(SPC),enzyme-treated soybean meal(ESB),fermented soybean meal with Lactobacillus(FSBL),and fermented soybean meal with Bacillus(FSBB),replacing 1/3,2/3,and 3/3 of animal protein supplements for P1,P2,and P3,respectively.Data were analyzed using the MIXED procedure in SAS 9.4.Results The SPC did not affect the BW,ADG,and G:F,whereas it tended to reduce(P=0.094)the ADFI and tended to increase(P=0.091)crypt cell proliferation.The ESM did not affect BW,ADG,ADFI,and G:F,whereas tended to decrease(P=0.098)protein carbonyl in jejunal mucosa.The FSBL decreased(P<0.05)BW and ADG,increased(P<0.05)TNF-α,and Klebsiella and tended to increase MDA(P=0.065)and IgG(P=0.089)in jejunal mucosa.The FSBB tended to increase(P=0.073)TNF-α,increased(P<0.05)Clostridium and decreased(P<0.05)Achromobacter and alpha diversity of microbiota in jejunal mucosa.Conclusions Soy protein concentrate,enzyme-treated soybean meal,and fermented soybean meal with Bacillus could reduce the use of animal protein supplements up to 33%until 7 kg body weight,up to 67%from 7 to 11 kg body weight,and entirely from 11 kg body weight without affecting the intestinal health and the growth performance of nursery pigs.Fermented soybean meal with Lactobacillus,however,increased the immune reaction and oxidative stress in the intestine consequently reducing the growth performance.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 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.
文摘Objective:When the skin is exposed to external stimuli such as ultraviolet radiation,it can lead to dryness and sensitivity,highlighting the importance of skincare.Maintaining skin homeostasis for healthy complexion requires not only controlling the inflammatory response,but also protecting the skin barrier.The study aimed to explore the potential of fermented oats(FO)as an innovative ingredient in skin care products,focusing on its capacity to alleviate inflammation and repair the skin barrier.Methods:The present study aimed to characterize the active composition and skin care effects of FO,which underwent enzymatic hydrolysis followed by fermentation with Saccharomyces cerevisiae.To evaluate the antiinflammatory properties of FO,we performed experiments to inhibit TNF-α/TNFR1 binding,nitric oxide(NO)release in RAW264.7 macrophage cells and neutrophil aggregation in zebrafish embryos.Additionally,the study evaluated the secretion of inflammatory factors,skin barrier function and moisturizing effects using a UVBirradiated skin model as a surrogate for photodamaged skin.Results:This study reveals that the fermentation process involving Saccharomyces cerevisiae significantly enhances amino acids and their derivatives in FO.Specifically,β-glucan,total protein,and flavonoids in FO increased by 14.78%,39.13%,and 600%,respectively.FO achieved a 79.87%inhibition rate of TNF-α/TNFR1 binding.It also reduced lipopolysaccharide(LPS)-induced NO release in RAW264.7 cells and inhibited neutrophil recruitment in zebrafish embryos.In a capsaicin(CAP)-stimulated skin model,3.5%FO suppressed TRPV1 expression.In a UVB-irradiated 3D skin model,FO decreased the secretion of pro-inflammatory cytokines(IL-1α,IL-6,COX2,NF-κB)and significantly upregulated loricrin(128.57%),filaggrin(336.36%),transglutaminase 1(70.97%),and caspase-14(217.65%).Additionally,FO enhanced moisturizing efficacy by increasing skin moisture content and AQP3 levels.Conclusion:As a novel fermentation ingredient,FO inhibits the expression of inflammatory factors,improves skin tissue morphology,and enhances hydration,achieving multi-faceted soothing and repairing effects.These findings suggest that Saccharomyces cerevisiae-fermented oat extracts hold promise as an innovative ingredient with anti-inflammatory and skin-protective benefits.
基金supported by 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financed by the Internal Grant Agency of PalackýUniversity under projects IGA_PrF_2025_027 and IGA_FF_2024_047by the project Sinophone Borderlands-Interaction at the Edges(No.CZ.02.1.01/0.0/0.0/16_019/0000791).
文摘This study examines the historical and medicinal role of alcohol in traditional Chinese medicine(TCM),with particular emphasis on rice wine.After outlining archaeological and textual evidence of alcohol’s therapeutic use,the research addresses the underexplored role of rice wine by analyzing homebrewed,herb-infused variants.Using flow injection analysis(FIA)and Fourier-transform infrared spectroscopy(FTIR),the study evaluated antioxidant activity and bioactive compound retention.Results show that naturally fermented,herb-infused rice wines,especially red rice wines fermented with Monascus purpureus,exhibit superior antioxidant properties,suggesting their potential as effective vessels for enhancing the therapeutic benefits of Chinese herbal medicine.
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.
文摘Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethano which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow＇s milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.
基金Danone (Shanghai) Consulting Co.Ltd115 national science and technology program
文摘AIM: To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO) on adult women with constipation in Beijing.METHODS: A total of 135 adult females with constipation were randomly allocated to consume for 2 wk either 100 g of the test fermented milk or 100 g of an acidified milk containing non-living bacteria (control).Stool frequency,defecation condition scores,stool consistency and food intake were recorded at baseline and after 1 and 2 wk in an intention-to-treat population of 126 subjects.In parallel,safety evaluation parameters were performed.RESULTS: At baseline,no differences were found between groups.Following consumption of test product,stool frequency was significantly increased after 1 wk (3.5 ± 1.5 vs 2.4 ± 0.6,P < 0.01) and 2 wk (4.1 ± 1.7 vs 2.4 ± 0.6,P < 0.01),vs baseline.Similarly,after 1 and 2 wk,of test product consumption,defecation condition (1.1 ± 0.9 vs 1.9 ± 1.2,P < 0.01 and 0.8 ± 1.0 vs 1.9 ± 1.2,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.5 ± 1.1,P < 0.01 and 0.6 ± 0.8 vs 1.5 ± 1.1,P < 0.01,respectively) were significantly improved.Compared with the control group,stool frequency was also significantly increased (3.5 ± 1.5 vs 2.5 ± 0.9,P < 0.01 and 4.1 ± 1.7 vs 2.6 ± 1.0,P < 0.01,respectively),and defecation condition (1.1 ± 0.9 vs 1.6 ± 1.1,P < 0.01 and 0.8 ± 1.0 vs 1.6 ± 1.1,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.4 ± 1.0,P < 0.05 and 0.6 ± 0.8 vs 1.3 ± 1.0,P < 0.01,respectively) significantly decreased after 1 and 2 wk of product consumption.During the same period,food intake did not change between the two groups,and safety parameters of the subjects were within normal ranges.CONCLUSION: This study suggests a beneficial effect of a fermented milk containing B.lactis DN-173010 on stool frequency,defecation condition and stool consistency in adult women with constipation constipated women after 1 and 2 wk of consumption.
基金Project supported by the Key Agricultural Projects of Ningbo Science and Technology Bureau of Zhejiang Province(No.2013C11008),China
文摘This study was conducted to investigate the effects of fresh fermented soybean meal（FSM） on the growth performance of nursery piglets, nitrogen excretion in feces, and the concentrations of ammonia（NH3） and particulate matter（PM） in the piggery. A total of 472 nursery piglets（Landrace×Yorkshire,（16.3±0.36） kg body weight） were randomly allocated into two treatments with 236 pigs in each treatment. The pigs were fed the basal diet without fresh FSM（control） or diet containing 10%（100 g/kg） fresh FSM（FSM group）, and the crude protein content of the two groups was consistent. The feeding trial lasted for 28 d. The results showed that the pigs fed fresh FSM had increased（P〈0.05） average daily gain（ADG） compared with the control. There was no significant difference（P〈0.05） in feed to gain ratio（F：G） between the two groups. During the whole experiment, the concentration of NH3 in the piggery decreased（P〈0.05） by 19.0%, and the concentrations of PM（PM（10） and PM（2.5）） in the piggery decreased（P〈0.05） by 19.9% and 11.6%, respectively, in the FSM group, compared with the control. The ammonia nitrogen and nitrite content in feces increased（P〈0.05） by 32.9% and 28.4%, respectively, in the FSM group. The fecal p H declined（P〈0.05） significantly in the FSM group compared with the control. At the end of experiment, total protein（TP） concentration was increased（P〈0.05） significantly and blood urea nitrogen（BUN） concentration was decreased（P〈0.05） for pigs fed the diet with fresh FSM. The results indicated that dietary fresh FSM not only improved the growth performance of nursery piglets, but also reduced the NH3 concentration in the piggery due to nitrogen conversion, and decreased the concentrations of PM（10） and PM（2.5） in the piggery.
基金supported by the National Natural Science Foundation of China(Nos.31371826 and 31571808)the China Postdoctoral Science Foundation Funded Project(No.2016M592002)
文摘Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture- dependent as well as culture-independent methods, like different high-throughput sequencing （HTS） techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.
基金Financial support from the National Key Research and Development Program of China(2017YFD0400705-2,2017YFD0400503-3)the National Natural Science Foundation of China(31560449 and 31760457)the Jiangxi Provincial Key Research and Development Project(20165ABC28004)are gratefully acknowledged.
文摘The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases.This paper also summarizes the research status of probiotic fermented fruit and vegetables,and discusses the main achievements of our group in this field and future developments of the related industry.The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables,but also organically combine probiotics and their active metabolites with prebiotics(dietary fiber,etc.),thereby promoting intestinal health as well as preventing and relieving chronic diseases.Fermentation technology provides a new approach to the study of the effect of probiotics on human health,and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry.Thus,fruit and vegetable fermentation technology has excellent market potential.
基金awarded and funded by USDA-NIFA Hatch Fund (#02636, Washington DC, USA)North Carolina Agricultural Foundation (#660101, Raleigh, NC, USA)CJ Cheil Jedang (Seoul, Korea)
文摘Background Soy protein supplements,with high crude protein and less antinutritional factors,are produced from soybean meal by different processes.This study evaluated the comparative effects of various soy protein supplements replacing animal protein supplements in feeds on the intestinal immune status,intestinal oxidative stress,mucosaassociated microbiota,and growth performance of nursery pigs.Methods Sixty nursery pigs(6.6±0.5 kg BW)were allotted to five treatments in a randomized complete block design with initial BW and sex as blocks.Pigs were fed for 39 d in 3 phases(P1,P2,and P3).Treatments were:Control(CON),basal diet with fish meal 4%,2%,and 1%,poultry meal 10%,8%,and 4%,and blood plasma 4%,2%,and 1%for P1,P2,and P3,respectively;basal diet with soy protein concentrate(SPC),enzyme-treated soybean meal(ESB),fermented soybean meal with Lactobacillus(FSBL),and fermented soybean meal with Bacillus(FSBB),replacing 1/3,2/3,and 3/3 of animal protein supplements for P1,P2,and P3,respectively.Data were analyzed using the MIXED procedure in SAS 9.4.Results The SPC did not affect the BW,ADG,and G:F,whereas it tended to reduce(P=0.094)the ADFI and tended to increase(P=0.091)crypt cell proliferation.The ESM did not affect BW,ADG,ADFI,and G:F,whereas tended to decrease(P=0.098)protein carbonyl in jejunal mucosa.The FSBL decreased(P<0.05)BW and ADG,increased(P<0.05)TNF-α,and Klebsiella and tended to increase MDA(P=0.065)and IgG(P=0.089)in jejunal mucosa.The FSBB tended to increase(P=0.073)TNF-α,increased(P<0.05)Clostridium and decreased(P<0.05)Achromobacter and alpha diversity of microbiota in jejunal mucosa.Conclusions Soy protein concentrate,enzyme-treated soybean meal,and fermented soybean meal with Bacillus could reduce the use of animal protein supplements up to 33%until 7 kg body weight,up to 67%from 7 to 11 kg body weight,and entirely from 11 kg body weight without affecting the intestinal health and the growth performance of nursery pigs.Fermented soybean meal with Lactobacillus,however,increased the immune reaction and oxidative stress in the intestine consequently reducing the growth performance.
