Comparative effects of soy protein concentrate,enzyme‑treated soybean meal,and fermented soybean meal replacing animal protein supplements in feeds on growth performance and intestinal health of nursery pigs

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.

Free Amino Acid Profiles of Fermented Soybean Products Prepared by Bacillus subtilis and Rhizopus oligosporus

Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performed as a part of the program to improve the soybean fermentation, and a use of the co-culture between the bacterium Bacillus subtilis and the fungus Rhizopus oligosporus was selected. For fermentation, the raw soybeans were washed, sterilized by autoclaving, and inoculated with a mixed microbial starter culture of B. subtilis（102 CFU · g-1） and R. oligosporus（102 conidia · g-1）. The Free Amino Acid（FAA） contents were then investigated by using High Performance Liquid Chromatography（HPLC）. The results showed that the amounts of FAAs and essential amino acids in the fermented soybean samples were found at significantly higher concentration when compared to those of the cooked, non-fermented soybean samples（p〈0.05）. These data indicated that an involvement of microbial fermentation helped to accelerate an increase of FAA. The food compositional data were useful as a reference（and/or guidance） for the nutritional value, when compared to other fermented soybeans and related products.

The Effect of Soybean Meal Fermented by Aspergillus usami on Phosphor Metabolism in Growing Pigs

[Objective] The experiment aimed to check the pigs＇ digestive utilization of phosphor and other nutrient components in fermented soy- bean meal. [ Method] 15 8-week old two-way cross growing pigs （average weight was 23.6 kg） were selected and divided randomly into 3 groups, 5 pigs per group. The method of total feces collection was adopted to compare the digestibility of phosphor and other nutrient components in growing pigs fed respectively by fermented soybean meal by Aspergillus usami and normal soybean meal. The experimental design were normal soybean group （NS group, P： 0.087%）, fermented soybean meal group （FS group, P： 0.089%）, normal soybean ＋ fermented soybean meal mixing group （ MS group, P： 0.089% ）. [ Result] The results indicated that the digestibility of growing pigs in FS group was significantly higher than that of NS group. Meanwhile, the digestibility of crude protein was significantly improved. [ Conclusion] The above results indicated that Feeding with soybean meal fermented by Aspergillus usami not only could increase the digestibility of phosphor and protein, but also decrease the excretion of phosphor and nitrogen.

Application of Antimicrobial Bacillus subtilis Strain as a Starter Culture to Improve Qualities and Safety of Fermented Soybean (SIENG) Produced in Cambodia

Fermented foods play a very important role in Cambodian health and nutrition,as well as other developing countries where food preservation methods may be limited.SIENG,a Khmer fermented soybean product,naturally contains both beneficial and pathogenic microorganisms.Traditional fermentation that relies on natural microbial flora and environmental conditions results in variable product quality and can lead to spoilage.A starter culture such as Bacillus subtilis can ensure the safety and stability of the products.The objective of this study is to control the growth of Gram positive pathogens contaminated into traditional fermented soybean(SEING)by using antimicrobial Bacillus subtilis isolated from the same kind of food.Out of 120 SIENG samples,49 B.cereus strains were isolated,and 12 of B.cereus were positively synthesized compared with the lyophilized control enterotoxin.Two of these strains(BTM8-7 and BTM8-8)produced high levels of enterotoxin.We identified five Bacillus strains with the ability to fight against indicator pathogenic microorganisms.Among the five strains,B.CeM6-2 had the highest activity level against Lactobacillus plantrum ATCC 8014 and the largest diameter.B.CeM6-2 tolerated up to 20 h at 30℃ and 22 h at 37℃.In testing the strains with PK and PK-PMSF enzymes,bacteriocin produced by the strain B.CeM6PK untreated and B.CeM6-2PK-PMSF had a significantly stronger ability to suppress all the pathogenic indicators from 0 h to 47 h compared to the B.CeM6-2PK.Moreover,CeM6-2 outperformed the Miyagino strains,as it actively produced bacteriocin that fought against all four indicator strains of Gram positive and lactic acid groups,especially against Listeria monocytogenes,Streptococcus pyrogene,Leuconostoc mesenterids and L.plantarum,from 0 h-58 h and 0 h-40 h at 35℃.CeM6-2(1%)strain had the highest ability to fight against B.cereus at 24 h and at 34 h to 44 h incubation as well.CeM6-2(10:0 mL)and CeM6-2(9:1 mL)have the strongest ability to fight against B.cereus at room temperature(48 h and 72 h).The longer incubation and time at room temperature produce the highest level of bacteriocin.Thus,bacteriocins produced by B.CeM6-2 can be used as a preservative in food processing industries to avoid food spoilage even in higher temperatures and time.

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.

UPLC-QTOF-MS Analysis on Isoflavones in Douchi

Douchi is a kind of traditional Chinese fermented soybean food.Ultra-high performance liquid chromatography quadrupole-time of flight mass spectrometry(UPLC-QTOF-MS)was applied to separate and identify 12 kinds of isoflavones in Douchi within 16 min.The chromatographic separation was carried out on an ACQUITY UPLC HSS T3 column with a gradient elution program where water containing 0.1%formic acid and acetonitrile containing 0.1%formic acid were used as mobile phases.Detection by using electrospray ionization of positive ion mode was applied in the mass spectrometry.Isoflavones were identified by determining the accurate mass and referring to references in this study.

Fermented soybean meal improves the growth performance, nutrient digestibility, and microbial flora in piglets

In order to increase nutritive values of soybean meal(SBM), 3 species of microbes were used to ferment SBM. Through a 3 x 3 orthogonal design and parameter measurements of soybean peptide and antinutritional factor contents in the fermented soybean meal(FSBM), it was estimated that the best microbial proportion of Bacillus subtilis, Hansenula anomala and Lactobacillus casei was 2:1:2 for SBM fermentation(P < 0.05). The further piglet feeding experiment showed that 10% FSBM substitute for SBM had no significant effect on growth performance of suckling piglets(d 7-28)(P> 0.05). However, newlyweaned piglets(d 28-38) fed 10% FSBM and different levels of plasma protein obtained higher average daily gain(ADG) and feed conversion ratio(FCR), compared with those without FSBM but with 6% plasma protein(P < 0.05). Piglets(d 38-68) fed diets supplemented with FSBM and soybean protein concentrate(SBPC) at 3.75% and 7.5% respectively increased nutrient digestibility,fecal enzyme activity and lactic acid bacteria counts, and decreased fecal Escherichia coli counts(P < 0.05), compared with the control. These data indicated that FSBM had positive effects on nutrient digestibility and fecal microflora for piglets.