Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts:a review

Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.

Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso

Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equipment and gives dolo organoleptic properties that are not found in industrial beers. The production process involves several stages, including fermentation, which itself comprises natural lactic fermentation followed by alcoholic fermentation using traditional yeasts, which are not controlled in any way. The general aim of this study is to assess the microbiological quality of these fermentative yeasts in the town of Dédougou, in order to contribute to the health safety of the population and the promotion of these local beers. Twenty samples of fermenting yeast were analyzed according to ISO standards, to isolate enterobacteria, total and faecal coliforms according to standard procedures for isolating these micro-organisms. The isolated strains were identified using the API20E gallery. Microbiological analyses revealed the presence of 51.17% enterobacteria, 45.38% total coliforms and 3.45% thermotolerant coliforms. We counted 40% Escherichia coli, 20% Enterobacter cloacae, 20% Klebsiella pneumoniae and 20% Klebsiella spp. All the strains detected are capable of surviving in hostile conditions and could harm the quality of the dolo, consumer health and cause real collective food poisoning in the town of Dédougou. This enabled us to assess the microbial quality of these yeasts and to propose more suitable measures for producing and preserving dolo under hygienic conditions to protect consumer health.

Yeast hydrolysate attenuates lipopolysaccharide-induced inflammatory responses and intestinal barrier damage in weaned piglets

Background Intestinal inflammation is the main risk factor causing intestinal barrier dysfunction and lipopolysaccharide(LPS)can trigger inflammatory responses in various eukaryotic species.Yeast hydrolysate(YH)possesses multibiological effects and is received remarkable attention as a functional ingredient for improving growth performance and promoting health in animals.However,there is still inconclusive on the protective effects of dietary YH supplementation on intestinal barrier of piglets.This study was conducted to investigate the attenuate effects of YH supplementation on inflammatory responses and intestinal barrier injury in piglets challenged with LPS.Methods Twenty-four piglets(with an average body weight of 7.42±0.34 kg)weaned at 21 days of age were randomly assigned to one of two dietary treatments(12 replications with one pig per pen):a basal diet or a basal diet containing YH(5 g/kg).On the 22nd d,6 piglets in each treatment were intraperitoneally injected with LPS at 150μg/kg BW,and the others were injected with the same amount of sterile normal saline.Four hours later,blood samples of each piglet were collected and then piglets were euthanized.Results Dietary YH supplementation increased average daily feed intake and average daily gain(P<0.01),decreased the ratio of feed intake to gain of piglets(P sponse,evidenced by the increase o=0.048).Lipopolysaccharide(LPS)injection induced systemic inflammatory ref serum concentrations of haptoglobin(HP),adrenocorticotropic hormone(ACTH),cortisol,and interleukin-1β(IL-1β).Furthermore,LPS challenge resulted in inflammatory intestinal damage,by up-regulation of the protein or mRNA abundances of tumor necrosis factor-α(TNF-α),IL-1β,toll-like receptors 4(TLR4)and phosphor-nuclear factor-κB-p65(p-NFκB-p65)(P<0.01),and down-regulation of the jejunal villus height,the protein and mRNA abundances of zonula occludens-1(ZO-1)and occludin(OCC;P<0.05)in jejunal mucosa.Dietary YH supplementation decreased the impaired effects of ACTH,cortisol,HP,IL-1βand diamine oxidase in serum(P<0.05).Moreover,YH supplementation also up-regulated the jejunal villus height,protein and mRNA abundances of ZO-1 and OCC(P<0.05),down-regulated the mRNA expressions of TNF-αand IL-1βand the protein abundances of TNF-α,IL-1β,TLR4 and p-NFκB-p65 in jejunal mucosa in LPS-challenged pigs(P<0.01).Conclusion Yeast hydrolysate could attenuate inflammatory response and intestinal barrier injury in weaned piglets challenged with LPS,which was associated with the inhibition of TLR4/NF-κB signaling pathway activation.

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.

Dairy Farming Conditions and Utilization Levels of Liquid Brewers’ Yeast in Kenya

Dairy production plays an integral part in supporting smallholder farmers’ livelihoods. The desire to increase the number of dairy cattle is not feasible due to the reduced output of feed resources occasioned by climate change. Consequently, the need to increase productivity per cow is inevitable. Conventional protein supplements are costly;hence, the need to explore affordable nutrientdense alternative feed resources. Liquid brewers’ yeast (LBY), a by-product of the brewing industry, is a rich protein supplement in dairy production. This study aimed to assess the dairy farming conditions and utilization levels of LBY as a feed supplement in Githunguri Sub-county, Kiambu. Semi-structured questionnaires were administered to 457 dairy farmers in a cross-sectional survey. The findings revealed that most farmers (94.2%) fed their cattle on established forage/fodder and crop residues with supplementation. Even though 53.1% of the respondents were aware of the use of LBY, only 30.6% utilized it to supplement dairy cows, most of whom (96.0%) used it fresh without preservation. Membership in farmers’ organizations increased awareness of LBY (r = 0.732). Principal component analysis indicated that the benefits of using LBY outweigh the challenges involved with a loading matrix of 0.891 - 0.954 and 0.681 - 0.807, respectively. The low adoption and use levels of LBY as a source of protein supplements were due to low awareness. There is a need for concerted efforts by stakeholders in the industry to increase farmers’ knowledge base on the utilization and effectiveness of LBY in dairy production.

Growth performance,nutrient digestibility,intestinal morphology,cecal mucosal cytokines and serum antioxidant responses of broiler chickens to dietary enzymatically treated yeast and coccidia challenge

Background There is a growing search for natural feed additives to alleviate the deleterious effects of coccidia infection in poultry production.This study aimed to investigate the effect of enzymatically treated yeast(ETY) on the growth performance,nutrient digestibility,intestinal morphology,antioxidative status,and cecal mucosa cytokines of coccidia-challenged broiler chickens.Methods From d 1 to 14 post hatching,480 broiler chickens were allocated to 3 corn-soybean meal-based experimental diets with increasing concentrations of ETY(0,1,or 2 g/kg).The experiment was designed as a randomized complete block design with body weight(BW) used as a blocking factor.On d 14 post hatching,the birds were re-randomized within each of the 3 experimental diets.Each of the 3 diet groups was split into a challenge or no-challenge group.This resulted in a 3 × 2 factorial arrangement of treatments.The coccidia challenge was administered on d 15 by an oral gavage.Results Dietary ETY improved(P < 0.05) the G:F of birds on d 21 regardless of the challenge state and linearly increased(P < 0.01) the apparent ileal digestibility of dry matter(DM),nitrogen,and gross energy(GE).The coccidia challenge decreased(P < 0.05) BW gain and feed intake of broiler chickens and reduced(P < 0.01) the total tract retention of DM,GE,and nitrogen.The coccidia challenge increased(P < 0.01) the mRNA gene expression of TNFα,IL-1β,IL-10,and IL-6 in the cecal mucosa.There was a tendency(P ne = 0.08) for ETY to linearly reduce IL-1β expression.Additionally,ETY supplementation increased(P < 0.05) the geexpression of OCLN.Serum catalase increased(P < 0.05) with dietary ETY in broiler chickens on d 21.Dietary ETY linearly increased(P < 0.05) the ileal villus height to crypt depth ratio,and ileal goblet cell density in broiler chickens.The ileal and excreta oocyst counts decreased(P < 0.01) with increasing supplementation of dietary ETY in coccidia-challenged broiler chickens on d 21.Conclusions Dietary ETY enhanced nutrient utilization and augmented intestinal development in broiler chickens.However,dietary ETY did not completely attenuate the adverse effects of a coccidia challenge in broiler chickens.

A systematic identification of cold tolerance genes in peanut using yeast functional screening system

Peanut(Arachis hypogaea L.)is a thermophilic crop,and low temperature leads to a significant reduction in annual yields.Despite a few cold tolerant germplasms or cultivars have been discovered and developed,molecular mechanisms governing peanut cold tolerance is poorly understood.Identification of keys genes involved in cold tolerance is the first step to address the underlying mechanism.In this study,we isolated and characterized 157 genes with potentials to confer cold tolerance in peanut by using a yeast functional screening system.GO(Gene ontology)and KEGG(Kyoto encyclopedia of genes and genomes)enrichment analysis of these genes revealed that ribosome and photosynthesis proteins might play essential roles in peanut cold response.Transcriptome results indicated that 60 cold tolerance candidate genes were significantly induced or depressed by low temperature.qRT-PCR analysis demonstrated that several candidate genes could be also regulated by salt or drought stress.Individual overexpression of two UDP-glycosyltransferases(AhUGT2 and AhUGT268)in transgenic yeast cells could enhance their tolerance to multiple abiotic stress.In conclusion,this study advances our understanding of the mechanisms associated with the cold stress responses in peanut,and offers valuable gene resources for genetic improvement of abiotic stress tolerance in crops.

Meta-Analysis Study of the Effects of Yeast Probiotic Supplementation on Milk Production and Energy Corrected Milk of Lactating Dairy Cows

The aim of this study was to use a meta-analytic approach to evaluate the effect of commercially available yeast probiotic “Actisaf®; Sc 47” (Saccharomyces cerevisiae CNCM I-4407) produced and marketed by Phileo by Lesaffre on milk performance in dairy cows. Data from 22 trials including 17 with parallel designs and 5 with cross-over designs were collected, and only data with parallel designs were analyzed. From those trials, 4 are published and 13 are from technical reports. In total, 34 comparisons and 1074 dairy cows met the criteria for inclusion in the final analysis of milk yield (MY). For energy corrected milk (ECM), six trials with 12 comparisons and 476 dairy cows met the criteria for inclusion in the final analysis. Because the data are from different trials with different conditions, the statistical model defined includes the fixed effect of the treatment (with vs. without Actisaf® Sc 47) and the random effect of the trial. The meta-analysis showed a moderate heterogeneity for MY and ECM. The random effect meta-analysis showed an estimated mean difference +1.72 kg/d [95% confidence interval (CI): 1.01 to 2.44] and +2.45 kg/d (95% CI: 1.73 to 3.17) for MY and ECM respectively, in favour of Actisaf® Sc 47. The analysis of data without trials conducted under heat stress conditions showed positive effect of Actisaf® Sc 47. The random effect meta-analysis showed an estimated mean difference of +1.69 kg/d [95% CI: 1.24 to 2.14] and +2.92 kg/d (95% CI: 2.45 to 3.40) for MY and ECM respectively, in favour of Actisaf® Sc 47. These observations provide strong evidence that this commercially available yeast probiotic can significantly improve milk performances of dairy cows under different conditions.

ARTP-ALE Optimized Selection of Low Acetaldehyde Producing Brewer's Yeast and Fermentation Validation

Higher levels of acetaldehyde in beer are one of the major concerns in the current beer industry.Yeast produces acetaldehyde during alcoholic fermentation,and its modification significantly affects beer flavor and quality.A different mutant strain with lower acetaldehyde production and improved ethanol tolerance was constructed using the ARTP-ALE mutagenesis strategy with 4-methylpyrazole-disulfiram.As a result of the mutation,the alcohol dehydrogenase activity of the mutant strain decreased to about 71.22%of that of the wild-type strain.At the same time,the fermentation properties and genetic stability of the newly screened strain showed slight differences from the wild-type strain,and there were no safety concerns regarding industrial use of the mutant strain.

不同酵母发酵的白兰地基酒在蒸馏前后的香气分析

本研究旨在探究以不同酵母(71B、KD、F33、K1、FC9DP、D254、FC9)酿造的新疆产区的白兰地基酒及其新蒸馏白兰地原酒在挥发性风味物质及香气特征的差异。通过对不同样品进行全二维气相色谱-飞行时间质谱分析结合感官定量描述分析。结果显示,添加酵母D254的基酒香气物质总量最高,果香、花香、木质香气特征更突出;在蒸馏后,添加酵母FC9和FC9DP的酒样香气属性更为丰富,其中花香、果香、木质香气属性突出,此外,FC9DP酒样香气化合物相对含量也最高。对比蒸馏前后的基酒,结果显示,除了酚类化合物及内酯类化合物,大部分香气化合物的相对含量皆在蒸馏后有所增加,其中FC9DP样品的酯类、醇类、酸类及萜烯类化合物增加最为明显。此外,经过蒸馏,基酒去除了生青味和酸味的不良气味特征,香气品质有所改善。该研究可为白兰地酿造工艺的进一步改进提供数据参考。

橡胶树形成层组织的酵母双杂交cDNA文库构建及HbHDA6互作蛋白筛选

次生乳管是天然橡胶合成和贮存的场所,是由橡胶树树干树皮中维管形成层细胞分裂分化而来。次生乳管的数量与天然橡胶产量直接相关,而这些乳管的数量取决于形成层分化次生乳管的频率(乳管分化能力),是橡胶树产量育种的主要指标。前期研究中,我们发现组蛋白去乙酰化酶(HDA)抑制剂曲古抑菌素A(TSA)能诱导橡胶树乳管分化且组蛋白去乙酰化酶基因(HbHDA6)能够参与橡胶树乳管分化调控。由于组蛋白乙酰化修饰调控橡胶树次生乳管分化的分子机制尚未阐明,因此该文使用冠菌素(COR)诱导橡胶树形成层分化产生次生乳管的实验系统,以分离形成层组织为材料,构建酵母双杂交cDNA文库,以HbHDA6基因为诱饵来筛选酵母双杂交文库,确定与HbHDA6相互作用的蛋白。结果表明:(1)利用Gateway技术构建的均一化COR诱导橡胶树形成层组织的酵母双杂交cDNA文库,初级文库的容量为6.34×10^(6)CFU·mL^(-1),总单克隆数为1.27×10^(7),文库重组率为100%;次级文库的容量为7.72×10^(6)CFU·mL^(-1),总单克隆数为1.54×10^(7),文库重组率为100%。初级文库和次级文库的插入片段平均长度分别为1.1 kb和1.2 kb。(2)成功构建了筛选HbHDA6互作蛋白的pGBKT7-HbHDA6诱饵载体,并确认无自激活活性。(3)使用该诱饵载体对构建的酵母双杂交cDNA文库进行筛选,并通过NCBI_BLAST比对和去除重复以后,获得了22个与HbHDA6发生互作的蛋白,包括CLP1、ERF3、ERF4、HSP82、LARP6a、APT5、PP2A、FBA6等。该研究成果为解析组蛋白乙酰化修饰调控橡胶树次生乳管分化的分子机制提供了理论基础,为转基因改良橡胶树的产胶潜力提供了候选基因,为高性能天然橡胶遗传改良育种提供了新线索。

大豆GmNF-YA13互作蛋白的筛选及鉴定

大豆GmNF-YA13蛋白是一个核转录因子Y(NF-Y),在干旱和高盐响应过程中均发挥重要作用。为研究其抗旱和耐盐的作用机理,寻找GmNF-YA13的互作蛋白,构建pGBKT7-GmNF-YA13诱饵载体,采用酵母双杂交筛选大豆酵母文库,并进行X-α-gal染色验证。结果显示:酵母双杂交获得85个阳性克隆,测序分析后得到36个候选的互作蛋白。功能预测显示互作蛋白主要参与生长发育、胁迫响应、能量代谢、转录调控和信号转导等生物过程。选择GmUVR8、GmCML41、GmFbox13和GmFBA与诱饵pGBKT7-GmNF-YA13进行一对一验证,只有GmFBA能与GmNF-YA13发生相互作用,预示GmNF-YA13功能的发挥需要GmFBA的参与。该结果可为NF-YA抗逆分子网络的研究提供基础。

不同酵母菌对酿造‘北冰红’干红葡萄酒品质影响研究

为探究不同酵母菌对酿造‘北冰红’干红葡萄酒品质影响,分别选用7种酵母菌CEC01、BV818、ViC、ADT、RV171、MST和‘左山二’酵母菌株发酵制备北冰红干红葡萄酒,并对7种干酒中总糖、总酸、花色苷和挥发性香气物质含量进行测试分析,以此判定不同酵母菌种对‘北冰红’干酒品质影响。结果表明:‘左山二’酵母菌株酿造干酒总糖最低,其次是ADT、RV171和MST;安琪酵母CEC01酿造干酒总酸最低,其次是‘左山二’酵母菌株、安琪酵母RV171、VIC;安琪酵母VIC酿造干酒花色苷含量最高,其次是RV171、BV818和MST;通过GC-IMS法在7种干酒中均检测到54种挥发性香气成分,香气成分含量差异较大。安琪酵母ADT酿造干酒酯类最高,甲醇、乙酸最低,RV171酿造干酒乙醇最高,酯类含量略低于ADT酿造的干酒。综合数据分析:以‘左山二’酵母菌株酿造的‘北冰红’干酒酒质最佳,其次为安琪酵母RV171> CEC01> ADT> BV818> MST,依此作为‘北冰红’干酒酿造优势菌株选择的依据。

小麦镉胁迫响应基因TaMYB1的功能分析

【目的】MYB家族成员在植物生长发育、生物胁迫和非生物胁迫等方面发挥重要调控作用,然而,小麦MYB转录因子在重金属镉(Cd)胁迫中的生物学功能研究较少。挖掘小麦Cd胁迫应答相关基因,阐明其在Cd胁迫中的生物学功能,为耐/低Cd小麦品种的选育奠定基础。【方法】构建Cd胁迫小麦根系酵母cDNA文库,筛选获得Cd胁迫应答基因,利用荧光定量PCR技术检测Cd胁迫条件下小麦不同组织中Cd胁迫应答基因的相对表达量;利用病毒诱导的基因沉默对该基因进行功能验证,检测对照和沉默植株的Cd含量、叶绿素含量、丙二醛(MDA)含量、超氧化物歧化酶(SOD)和过氧化物酶(POD)活力等生理生化指标。此外,对Cd胁迫应答基因及其在小麦和其他物种中的同源基因进行生物信息学分析(系统进化关系、序列特征和表达谱)。【结果】Cd胁迫主要抑制小麦根系发育,在添加0.002 mol/L Cd的酵母培养基上筛选Cd胁迫小麦根系酵母cDNA文库获得18个耐Cd转化子,其中5个转化子编码TaMYB1蛋白,转化TaMYB1酵母菌株在高Cd培养基中生长良好,而对照则明显受到抑制。RT-qPCR结果表明,TaMYB1在小麦幼苗中响应Cd胁迫。与对照相比,TaMYB1沉默植株中TaMYB1表达量明显下降,且根系和叶片Cd含量显著低于对照植株,叶绿素含量、SOD、POD活性高于对照植株,MDA含量则低于对照植株。同时,生物信息学分析发现,TaMYB1属于1R-MYB家族成员,具有高度保守的MYB和CC结构域,其包含7个外显子和6个内含子,在拔节期中期的花序和成熟期的花序表达最高,在灌浆前期种子和灌浆中后期种子中表达量最低。【结论】TaMYB1在小麦响应Cd胁迫应答中发挥重要作用。

新疆传统发酵乳制品调研及其发酵微生物种质资源分析

为挖掘新疆传统发酵乳制品的微生物菌种资源,对不同地区传统发酵乳的制作方式及其发酵微生物进行了调研。采集了全疆12个地州及乌鲁木齐周边共45个县165个乡村483份家庭作坊生产的传统发酵乳制品,并对其进行了发酵微生物筛选。从采集的不涉及任何商品发酵剂的新疆传统发酵乳中,共筛选出497株乳酸菌和364株酵母菌,并首次发现了假肠膜明串珠菌、汉逊德巴利酵母和巴氏醋杆菌等菌。此研究成果可为开发新疆传统发酵乳制品的优质菌种资源提供基础。

3株酵母菌的鉴定及用于水果采后保鲜初探

以从贵州省凤冈县仙人岭水果梨、李和葡萄中分离的3株酵母菌XRL-1、XRL-2和XRL-3为研究材料,开展了形态学、生理生化以及分子生物学鉴定,并就其对水果采后保鲜的效果进行了初步研究。结果:XRL-1、XRL-2和XRL-3分别为异常威克汉姆酵母(Wickerhamomyces anomalus)、酿酒酵母(Saccharomyces cerevisiae)和葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),水果保鲜试验表明:XRL-1、XRL-2和XRL-3在枣子和提子的采后保鲜效果上,在第一周差异不显著(p> 0.05),但在第二周差异显著(p <0.05),就枣子采后保鲜效果而言,XRL-1、XRL-2和XRL-3与对照组之间,XRL-1与XRL-2和XRL-3之间差异显著;就提子采后保鲜效果而言,XRL-1与对照组和XRL-3之间差异显著(p <0.05);3株酵母菌对山桃采后保鲜无论在第一周还是第二周均未表现出明显差异。3株酵母菌中以XRL-1(异常威克汉姆酵母)对枣子和提子的采后保鲜效果最佳。

长足大竹象信息素结合蛋白CbuqPBP2互作蛋白的筛选与验证

【目的】筛选长足大竹象(Cyrtotrachelus buqueti)信息素结合蛋白CbuqPBP2的互作蛋白,为实现利用信息物质对长足大竹象种群持续控制提供参考。【方法】利用GST pull-down联合质谱技术,对长足大竹象信息素结合蛋白CbuqPBP2的互作蛋白进行筛选、鉴定和分析,并采用酵母双杂交试验验证了CbuqPBP2与信息素结合蛋白CbuqPBP1的特异性互作。【结果】GST pull-down共筛选出45个与长足大竹象信息素结合蛋白CbuqPBP2特异性结合的候选互作蛋白,包括CbuqPBP1、ND2、CYTB。这些互作蛋白主要参与细胞过程、定位、代谢过程、应激反应以及生物调控等多个生物学过程。使用酵母双杂交体系,构建了pGADT7-PBP1重组猎物质粒与pGBKT7-PBP2重组诱饵质粒,通过诱饵质粒毒性检测和自激活检测,表明重组诱饵质粒对Y2HGold酵母菌无毒性作用。共转化验证结果显示,诱饵质粒pGBKT7-PBP2共转化酵母菌株能够在TDO培养基上生长。【结论】CbuqPBP2和CbuqPBP1之间有相互作用,不同信息素结合蛋白间的互作对深入理解长足大竹象嗅觉感受机制提供了新的思路。

饲料中添加酵母培养物对大口黑鲈生长、肠道健康和免疫力的影响

研究旨在探究饲料中添加酵母培养物“水产益康”对大口黑鲈(Micropterus salmoides)生长性能、肠道健康、免疫力和病菌攻击后存活率等方面的影响,在基础对照饲料中添加质量分数0.1%和0.3%的酵母培养物“水产益康”(分别为0.1%添加组和0.3%添加组),配置3种等氮等脂的实验饲料。将360尾初始质量为(32.37±0.15)g的大口黑鲈分为3个处理,每个处理设3个重复,每个网箱放养40尾鱼,生长实验周期为11周。结果表明:两个添加组的生长性能与对照组相比没有显著差异(P>0.05);在肠道结构方面,0.3%添加组的绒毛长度较对照组显著增加,隐窝深度较对照组显著下降(P<0.05);在肠道微生物方面,两个实验组均较对照组降低了肠道内蓝藻门(Cyanobacteria)及葡萄球菌(Staphylococcus)含量,提高了肠道内梭菌目(Clostridiales)含量;在头肾生化指标方面,0.3%添加组较对照组显著提高了头肾超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和碱性磷酸酶(AKP)活性及溶菌酶(LZM)含量,0.1%添加组也较对照组显著提高了头肾SOD和AKP活性(P<0.05);在血浆生化指标方面,0.3%添加组较对照组显著降低了血浆丙二醛(MDA)含量(P<0.05),SOD活性也有所提高,但没有显著性差异(P>0.05);嗜水气单胞菌(Aeromonas hydrophila)攻毒结果显示,攻毒后两实验组的累计存活率较对照组升高,在252h以后有显著区别(P<0.05)。以上结果表明,饲料中添加0.1%—0.3%培养物对大口黑鲈肠道健康、抗氧化能力、免疫和抗病力有积极作用。

软坚消瘿颗粒联合硒酵母胶囊治疗桥本甲状腺炎的效果及对甲状腺相关抗体水平的影响

目的探讨软坚消瘿颗粒联合硒酵母胶囊治疗桥本甲状腺炎的效果及对甲状腺相关抗体水平的影响。方法选取2019年3月至2022年3月我科收治的150例桥本甲状腺炎患者作为研究对象,随机将其分为对照组和观察组,各75例。对照组采用硒酵母胶囊治疗,观察组采用软坚消瘿颗粒联合硒酵母胶囊治疗。比较两组的治疗效果。结果观察组的治疗总有效率高于对照组,差异具有统计学意义(P<0.05)。治疗后,观察组的甲状腺过氧化物酶抗体(TPOAb)、甲状腺球蛋白抗体(TGAb)、甲状腺微粒体抗体(TMAb)水平低于对照组,差异具有统计学意义(P<0.05)。治疗后,观察组的白细胞介素-10(IL-10)水平高于对照组,白细胞介素-17(IL-17)、白细胞介素-23(IL-23)水平低于对照组,差异具有统计学意义(P<0.05)。治疗后,观察组的丙二醛(MDA)水平低于对照组,超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-Px)水平高于对照组,差异具有统计学意义(P<0.05)。结论软坚消瘿颗粒联合硒酵母胶囊可提高桥本甲状腺炎患者的临床疗效,降低甲状腺相关抗体水平,也能减轻炎症、氧化应激反应,值得推广。