Lactobacillus from fermented bamboo shoots prevents inflammation in DSS-induced colitis mice via modulating gut microbiome and serum metabolites

Fermented bamboo shoots(FBS)is a region-specific food widely consumed in Southwestern China,with Lactobacillus as the predominant fermenting bacteria.However,the probiotic potential of Lactobacillus derived from FBS reminds largely unexplored,especially for diseases with a low prevalence in areas consuming FBS,namely,inflammatory bowel disease.In this study,Lactiplantibacillus pentosus YQ001 and Lentilactobacillus senioris YQ005 were screening by in vitro probiotic tests to further investigate the probioticlike bioactivity in dextran sulfate sodium(DSS)-induced ulcerative colitis(UC)mouse.They exhibited more positive probiotic effects than Lactobacillus rhamnosus GG in preventing intestinal inflammatory response.The results revealed that both strains improved the abundance of deficient intestinal microbiota in UC mice,including Muribaculaceae and Akkermansia.In the serum metabolome,they modulated the DSS-disturbed levels of metabolites,with significant increment of cinnamic acid.Meanwhile,they reduced the expression levels of interleukin-1β(IL-1β),interleukin-6(IL-6)inflammatory factors and increased zonula occludens-1(ZO-1),Occludin,and cathelicidin-related antimicrobial peptide(CRAMP)in the colon.Consequently,these results demonstrated that Lactobacillus spp.isolates derived from FBS showed promising probiotic activity based on the gut microbiome homeostasis modulation,anti-inflammation and intestinal barrier protection in UC mice.

Effects of Microbial Fermented Feed on Growth and Development of Farmed Crayfish

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.

Effects of Fermented Puffed Feather Meal on Growth Performance,Serum Biochemical Indices,Meat Quality,and Intestinal Microbiota in Broilers

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.

Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke

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.

Barley Protein LFBEP-C1 from Lactiplantibacillus plantarum dy-1 Fermented Barley Extracts by Inhibiting Lipid Accumulation in a Caenorhabditis elegans Model

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.

Effect of fermented Rosa roxburghii Tratt fruit juice on gut microbiota in a dextran sulfate sodium-induced colitis mouse model

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.

Research and Application of Compressed Fermented Chestnut Leaf Feed in Fattening Mutton Sheep

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.

Study Properties of Fermented Camels’ and Goats’ Milk Beverages Fortified with Date Palm (<i>Phoenix dactylifera L</i>.)

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 have harmful effects on human health. Date palm (DP), camels’ milk and goats’ milk have been reported to be used for the prevention and treatment of various diseases in Arab countries. This study was designed to mix date palm 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 improved the composition, viscosity, microbiological quality of fermented camels’ and goats’ milk with nutritional functional values and acceptable sensory attributes.

Acidity/Rancidity Levels, Chemical Studies, Bacterial Count/Flora of Fermented and Unfermented Silver Catfish (<i>Chrysichthys nigrodigitatus</i>)

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.

Research Advance on Application of Microbial Fermented Fodder in Broilers Production: A Short Review

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.

Fermented liquid feed for pigs： an ancient technique for the future

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.

Effect of a fermented milk containing Bifidobacterium lactis DN-173010 on Chinese constipated women

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.

Influence of Probiotic Fermented Fruit and Vegetables on Human Health and the Related Industrial Development Trend

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.

Analysis of Sugar Components of Fermented Rice Wine by Ion Chromatography

[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.

Consuming fermented distillers＇ dried grains with solubles (DDGS) feed reveals a shift in the faecal microbiota of growing and fattening pigs using 454 pyrosequencing

The objective of this study was to investigate pig fed by Bacillus coagulans-fermented distillers＇ dried grains with solubles （DDGS） on the faecal microbial composition and diversity using 454 pyrosequencing. Healthy crossbred （Durocx Yorkshirex Landrace） growing and fattening pigs （n=48）, with an average initial body weight of 65 kg, were divided into two groups （24 replicates per group; four pens per group; six pigs per pen）, and given either DDGS feed as the control, or B. coagulans-fermented DDGS feed as the treatment. Faecal samples were collected on day 0, 7, 14, 21, and 28. DNA was extracted, and the V3-V6 region of the 16S rRNA gene was amplified. The fermented DDGS feed affected the relative abundance of bacteria populations at the phylum, genus, and species levels. At the genus level, the consumption of fermented DDGS feed led to higher relative abundances of faecal Prevotella, Lactobacillus, Clostridium, Bifidobacterium, Roseburia, and Bacillus, and lower relative abundances of faecal Escherichia, Ruminococcus, Dialister, unclassified Lachnospiraceae, unclassified Ruminococcaceae, and unclassified Enterobacteriaceae than in the control. At the species level, the consumption of fermented DDGS feed led to higher relative abundances of faecal Prevotella sp., Lactobacillus johnsonii, Lactobacillus fermentum, Lactobacillus mucosae, Lactobacillus reuteri, Clostridium butyricum, Bifidobacterium sp., and Roseburia sp., and lower relative abundances of faecal Prevotella copri, Escherichia coil, Ruminococcus gnavus, Ruminococcus flavefaciens, and Dialister sp. than in the control. Principal coordinates analysis indicated a distinct separation in the faecal microbial communities of pigs that were fed the fermented and unfermented DDGS feed. Fermented DDGS feed significantly increased the average daily gain （ADG） of pigs, and significantly decreased the average daily feed intake （ADFI） of feed and feed/gain （F/G）. Thus, our results demonstrate a beneficial shift in the faecal microbiota of pigs consuming fermented DDGS feed, with potential applications in livestock production.

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork(Nanx Wudl)on microbiological,biochemical and organoleptic attributes in dry fermented sausages

The effect of a proteolytic starter culture isolated from Nanx Wudl,on microbiological,biochemical and organoleptic attributes of dry fermented sausages was investigated during processing.Based on preliminary screening,the combination of Staphylococcus xylosus SX16 and Lactobacillus plantarum CMRC6,showing excellent proteolytic activity in vitro,was selected as the multi-strain starter(starter LS).For comparison,the single-strain starter culture of L.plantarum CMRC6(starter LB)and non-inoculated control were also tested.During fermentation,lactic acid bacteria and staphylococci dominated the microbiota and suppressed the Enterobacteriaceae growth in LS-inoculated sausages.The addition of LS starter accelerated acidification and proteolysis during ripening,improving the contents of total free amino acids and several essential free amino acids(Phe,Ile and Leu).Volatile compounds analysis revealed that LS-fermented sausage showed the highest abundance of 3-methyl-1-butanol,probably due to the inoculated S.xylosus.The inoculation of LS starter improved the sensory properties of sausages,especially the flavor attribute.Therefore,S.xylosus SX16 and L.plantarum CMRC6 are promising candidates for inclusion as multi-strain starters in the manufacture of gourmet fermented dry sausage.

Effects of Brown Fish Meal Replacement with Fermented Soybean Meal on Growth Performance, Feed Efficiency and Enzyme Activities of Chinese Soft-shelled Turtle, Pelodiscus sinensis

A 120-day feeding experiment was conducted to investigate the effects of partial replacement of brown fish meal (BFM) by fermented soybean meal (FSBM) in diets of Chinese soft-shelled turtle (Pelodiscus sinensis). The turtles (initial mean body weight, (115.52 ± 1.05) g) were fed with three experimental diets, in which 0%, 4.72% and 9.44% BFM protein was replaced by 0%, 3% and 6% FSBM, respectively. Results showed that the feeding rate (FR), specific growth rate (SGR) and feed efficiency ratio (FER) of turtles fed with the diet containing 3% FSBM were not significantly different from the control group (0% FSBM) (P > 0.05). However, FR, SGR and FER of turtles fed with the diet containing 6% FSBM were significantly lower than those of the control group (P < 0.05). No significant differences were observed in the activities of serum glutamic-oxalacetic transaminase and glutamicpyruvic transaminase among dietary treatments (P > 0.05). However, the uric acid concentration in turtles fed with the diet containing 3% or 6% FSBM was significantly lower than that in the control group (P < 0.05). There were no significant differences in the activities of lysozyme, alkaline phosphatase and total superoxide dismutase among dietary treatments (P > 0.05). The results suggested that FSBM could replace 4.72% BFM protein in turtle diets without exerting adverse effects on turtle growth, feed utilization and measured immune parameters.

An initial investigation replacing fish meal with a commercial fermented soybean meal product in the diets of juvenile rainbow trout

The inclusion of PepSoyGen (PSG), a commercially-available fermented soybean meal product, was evaluated with juvenile rainbow trout, Oncorhynchus mykiss in an initial 70-day feeding trial, with a supplemental trial involving a subset of the experimental diets continuing for an additional 40 d. Six diets containing 0%, 10%, 20%, 30%, 40%, or 50% PSG, with the PSG directly replacing fish meal, were used in the first trial. There were no significant differences in weight gain or feed conversion ratio between the fish meal-based control diet and diets containing up to 30% PSG. However, weight gain was significantly reduced and feed conversion ratio significantly increased with the 40% and 50% PSG diets. No health assessment differences were observed in fish receiving any of the diets, and no evidence of gross gut inflammation was evident. There were no significant differences in weight gain or feed conversion ratio among the four dietary treatments ranging from 0% to 30% PSG which were fed for an additional 40 d after the initial 70-d trial (110 days total). Based on these results, juvenile rainbow trout diets can contain up to 30% PSG without any loss of rearing performance, thereby replacing at least 60% of the fish meal.

Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditions was screened out by detecting the effects of different fermentation temperature and time on the active components and antioxidant activity of soybean milk in viro.And then unfermented soybean milk and the soybean milk fermented by different Lactobacillus was given by gavage to D-galactose-induced aging mouse.The activities of GSH,GSH-Px,SOD,CAT and T-AOC in serum,brain and liver of soybean milk fermented by LF-HFY02 were significantly increased,while the content of MDA and the level of AGEs in hippocampal were significantly decreased compared with D-galactose induced group.Further more,the mRNA expression of GSH and SOD in mouse liver were obviously up-regulated by soybean milk fermented by LF-HFY02.The skin tissue structure of mice in the LF-HFY02 fermented soybean milk group was more complete,the collagen fibers were increased and arranged orderly and liver inflammation has improved compared with the model group.And Western blot analysis showed that LF-HFY02 effectively upregulated EGFR,SOD and GSH protein expression in mouse liver.These findings suggest that LF-HFY02 can effectively prevent D-galactose-induced oxidation and aging in mice,and the effect was even better than that of the Lactobacillus delbruechii subsp.bulgaricus and vitamin C.Thus,LF-HFY02 may be potentially employed as a probiotic strain.In conclusion,soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes by regulating gene and protein expression,and finally inhibit the process of tissue cell peroxidation,and improve the oxidative damage of mouse skin and liver.The results could provide a basis for the research and development and industrial production of probiotic-related fermented soybean milk products.

An overview of plant-autochthonous microorganisms and fermented vegetable foods

Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life.Usually,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional properties.This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits.The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.