Oral administration of Moringa oleifera leaf powder relieves oxidative stress,modulates mucosal immune response and cecal microbiota after exposure to heat stress in New Zealand White rabbits

Background:Heat stress(HS)disrupts the gut barrier allowing the uptake of lipopolysaccharide(LPS)and leads to an inflammatory response and changes in gut microbiota composition.Moringa oleifera leaf powder(MOLP)has been proposed to combat HS,yet its alleviate role is currently under investigation.The current study investigated the effects of chronic HS and MOLP supplementation on changes in redox status and immune response of cecal mucosa along with alteration in cecal microbiota.Methods:A total of 21 young New Zealand White(NZW)rabbits(male)about 32 weeks old(mean body weight of 3318±171 g)reared on a commercial pelleted diet were employed;divided into three groups(n=7):control(CON,25°C),heat stress(HS,35°C for 7 h daily),and HS supplemented orally with MOLP(HSM,35°C)at 200 mg/kg body weight per day for 4 weeks.Results:The results demonstrated that MOLP supplementation increased organ index of cecal tissue compared with the HS group(P>0.05).Levels of malonaldehyde(MDA)and activity of superoxide dismutase(SOD)as well as lactate dehydrogenase(LDH)were reduced in the cecal mucosa of the HSM group compared with the HS group.MOLP downregulated the contents of cecal mucosa LPS,several inflammatory markers(TNF-α/IL-1α/IL-1β),and myeloperoxidase(MPO)in the HSM group(P<0.05).Secretory immunoglobulin A(SIgA)was increased in the HSM group compared with the HS group(P<0.05).The transcriptome of cecal mucosa showed that MOLP reduced gene expression relative to several immune factors,including IL-10,IFNG,and RLA,whereas both HS and MOLP increased the gene expression of fat digestion and absorption pathway,including APOA1,FABP1,FABP2,MTTP,andLOC100344166,compared to the CON group(P<0.001).At the phylum level,the relative abundance of Proteobacteria was increased by HS,while Actinobacteria was significantly increased by HSM compared to other groups(P<0.05).At genus level,Papillibacter was higher in abundance in HSM groups compared to CON and HS groups(P<0.05).Higher butyrate concentrations were observed in the HSM group than HS and CON groups(P<0.05).Conclusion:In conclusion,HS in growing rabbits resulted in alteration of cecal microbiota at phyla level as well as increased oxidative stress and expression of mucosal inflammatory genes.Whereas,oral MOLP supplementation elevated the relative weight of cecum,affected their immunological and cecal micro-ecosystem function by improving antioxidant status and down-regulating mucosal tissue inflammatory response.

Effect of Pure Culture Fermentation on Biochemical Composition of <i>Moringa oleifera</i>Lam Leaves Powders

This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves (one and seven-month-old leaves), six times of fermentation and two fermentation temperatures was used for this purpose. One and seven-month-old fresh leaves were dried at 45 ℃ for 24 h, crushed to 1000 μm then fermented at 30℃ and 37℃ for 120 hours with Lactobacillus plantarum A6 at 108 CFU/g. Samples were withdrawn every 24 hours for physico-chemical analyses. Results showed that 7 month-old leaves were richer in iron, proteins, polyphenols and phytates than one month old leaves. The phytates content dropped from 66.92% and 61.95% in the seven and one month-old leaves powders respectively fermented at 37℃, and from 54.15% and 67.95% in the seven and one month-old leaves powders respectively fermented at 30℃. Protein content increased by 26.34% and 24.48% for the 1and 7-month-old leaves powders respectively fermented at 37℃, and by 13.06% and 13.97% for the 1and 7month-old leaves powders respectively, fermented at 30℃. Iron availability increased from 35.97% to 40.57% and 20.74% to 30.98% for the 1and 7-month-old leaves powders respectively, fermented at 37℃ and from 35.97% to 39.79% and 20.76% to 23.72% for the 1and 7-month-old leaves powders respectively, fermented at 30℃. There was a negative correlation between pH, total and reducing sugar contents, time as well as fermentation temperature, whereas there was a positive correlation between total protein content and pepsic digestibility of protein and fermentation time. From these results, fermentation of M. oleifera leaf powder by Lactobacillus plantarum A6 increases protein content, pepsic digestibility of protein and availability of iron and reduces the phytates content of these powders.

辣木叶粉对鹌鹑生产性能、免疫功能及血清抗氧化指标的影响

通过在鹌鹑日粮中添加不同剂量辣木叶粉,探究其对鹌鹑生产性能、免疫功能及血清抗氧化指标的影响。结果表明:添加2%、4%辣木叶粉能显著提高鹌鹑15、21、28日龄体质量(P<0.05),添加4%辣木叶粉能显著提高鹌鹑35日龄体质量(P<0.05);添加2%辣木叶粉能显著提高鹌鹑7～35日龄平均日增质量,显著降低料质量比(P<0.05);添加4%辣木叶粉能显著提高7～35日龄鹌鹑平均日增质量,显著降低料质量比(P<0.05);添加2%、4%、8%辣木叶粉能显著降低鹌鹑7～35日龄料质量比(P<0.05)。21日龄时,添加4%、8%辣木叶粉显著提高鹌鹑脾脏指数、血清总超氧化物歧化酶活力(P<0.05),显著降低血清丙二醛含量(P<0.05);添加8%辣木叶粉显著提高法氏囊指数、血清新城疫抗体水平和总抗氧化能力(P<0.05)。35日龄时,添加4%、8%辣木叶粉显著提高脾脏指数、法氏囊指数、血清新城疫抗体水平、白介素-2含量、γ-干扰素含量和总抗氧化能力(P<0.05),显著降低丙二醛含量(P<0.05);添加8%辣木叶粉显著提高胸腺指数(P<0.05)。综合考虑,4%辣木叶粉为最佳添加剂量。

添加辣木叶粉对小麦粉面团品质的影响

考察不同粒径辣木叶粉对小麦面团品质的影响。采用普通粉碎、超微粉碎技术制备不同粒径的辣木叶粉,采用分光测色计、粉质仪、拉伸仪、黏度仪分析辣木叶粉对小麦面团品质的影响。结果显示添加5%辣木叶粉后,小麦粉的吸水率、糊化温度没有显著变化;形成时间、稳定时间均显著下降;45min醒发后的最大拉伸阻力由234.9 BU下降至130 BU左右,延伸度下降;峰值黏度由531 BU显著下降至303~355 BU,回生值亦下降,衰减值上升。结果表明添加辣木叶粉一定程度减弱了小麦面团的面筋强度和淀粉黏性,但减弱了小麦粉面团的回生,超微粉碎可以减弱辣木叶粉对小麦粉面团的负面影响,研究为辣木叶粉在面制品行业的应用提供了理论参考。

不同水平辣木叶粉饲喂蛋鸡效果评价

试验旨在初步研究'豆粕-玉米'型基础日粮中添加不同水平辣木叶粉对广西青脚麻鸡生产性能、蛋品质、屠宰性能及血液生化指标的影响,探求辣木叶粉在蛋鸡基础日粮中的最适添加比例,以期为辣木在家禽的饲料化利用方面提供科学依据。结果表明:综合评价不同辣木叶粉水平对产蛋鸡蛋品质、屠宰性能及血液生化指标的影响,认为辣木叶粉在蛋鸡日粮中的添加量以10%为宜。

辣木叶粉对茶花鸡器官发育、肠道发育及肠道微生物多样性的影响

试验旨在研究在日粮中添加辣木叶粉对茶花鸡器官发育、肠道发育及肠道微生物多样性的影响。选取450只1日龄茶花鸡,随机分为5组,每组6个重复,每个重复15只鸡。对照1组(CK1组)茶花鸡饲喂基础日粮,对照2组(CK2组)茶花鸡饲喂商品日粮,MOLP5组、MOLP15组、MOLP20组分别在基础日粮中添加5%、15%、20%辣木叶粉。试验期63 d。结果表明,在肉鸡日粮中加入辣木叶粉可以促进茶花鸡的肠道发育和器官发育,提高肠道指数和器官指数,减少弯曲杆菌门(Campylobacterota)、脱硫杆菌门(Desulfobacterota)、疣微菌门(Verrucomicrobiota)丰度;提高了另枝菌属(Alistipes)、Mucispirillum属、Akkermansia等有益菌属在肠道内定植,减少有害菌弯曲菌属(Campylobacter)、脱硫弧菌属(Desulfovibrio)的数量。研究表明,添加辣木叶粉可以改善家禽肠道健康,促进肠道发育,以5%添加量效果较好。

不同菌种发酵对辣木茎叶粉的营养价值及其抗氧化活性的影响

以黑曲霉、产朊假丝酵母、枯草芽孢杆菌为发酵菌种进行固态好氧发酵,在相同条件下比较单一菌种或混菌组合对辣木茎叶粉的营养成分、抗营养成分及抗氧化活性的影响。结果表明,混菌发酵的效果优于单一菌种。与添加等量无菌水的对照组相比较,黑曲霉和枯草芽孢杆菌组合发酵,黑曲霉、枯草芽孢杆菌和产朊假丝酵母三菌混合发酵后的辣木茎叶粉粗蛋白、酸溶蛋白、还原糖、体外蛋白消化率、中性洗涤纤维以及酸性洗涤纤维含量均发生显著变化(p<0.05)。抗营养因子如水解单宁、皂苷、植酸的含量均有所降低,抗氧化活性则显著性提高(p<0.05)。综合考虑,混菌发酵会比单菌发酵具有更广泛的应用前景。选择黑曲霉、枯草芽孢杆菌、产朊假丝酵母三菌混合发酵改善辣木茎叶粉的营养品质,提高其抗氧化活性的能力最佳。