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Fang X, Liu H, Du Y, Jiang L, Gao F, Wang Z, Chi Z, Shi B, Zhao X. Bacillus siamensis Targeted Screening from Highly Colitis-Resistant Pigs Can Alleviate Ulcerative Colitis in Mice. RESEARCH (WASHINGTON, D.C.) 2024; 7:0415. [PMID: 39015206 PMCID: PMC11249912 DOI: 10.34133/research.0415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Accepted: 05/28/2024] [Indexed: 07/18/2024]
Abstract
Ulcerative colitis (UC) is often accompanied by intestinal inflammation and disruption of intestinal epithelial structures, which are closely associated with changes in the intestinal microbiota. We previously revealed that Min pigs, a native Chinese breed, are more resistant to dextran sulfate sodium (DSS)-induced colitis than commercial Yorkshire pigs. Characterizing the microbiota in Min pigs would allow identification of the core microbes that confer colitis resistance. By analyzing the microbiota linked to the disease course in Min and Yorkshire pigs, we observed that Bacillus spp. were enriched in Min pigs and positively correlated with pathogen resistance. Using targeted screening, we identified and validated Bacillus siamensis MZ16 from Min pigs as a bacterial species with biofilm formation ability, superior salt and pH tolerance, and antimicrobial characteristics. Subsequently, we administered B. siamensis MZ16 to conventional or microbiota-deficient BALB/c mice with DSS-induced colitis to assess its efficacy in alleviating colitis. B. siamensis MZ16 partially counteracted DSS-induced colitis in conventional mice, but it did not mitigate DSS-induced colitis in microbiota-deficient mice. Further analysis revealed that B. siamensis MZ16 administration improved intestinal ecology and integrity and immunological barrier function in mice. Compared to the DSS-treated mice, mice preadministered B. siamensis MZ16 exhibited improved relative abundance of potentially beneficial microbes (Lactobacillus, Bacillus, Christensenellaceae R7, Ruminococcus, Clostridium, and Eubacterium), reduced relative abundance of pathogenic microbes (Escherichia-Shigella), and maintained colonic OCLN and ZO-1 levels and IgA and SIgA levels. Furthermore, B. siamensis MZ16 reduced proinflammatory cytokine levels by reversing NF-κB and MAPK pathway activation in the DSS group. Overall, B. siamensis MZ16 from Min pigs had beneficial effects on a colitis mouse model by enhancing intestinal barrier functions and reducing inflammation in a gut microbiota-dependent manner.
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Affiliation(s)
- Xiuyu Fang
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Haiyang Liu
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Yongqing Du
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Lin Jiang
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Feng Gao
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Zhengyi Wang
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Zihan Chi
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Baoming Shi
- College of Animal Science and Technology,
Northeast Agricultural University, Harbin 150030, People’s Republic of China
| | - Xuan Zhao
- College of Animal Science and Technology,
Southwest University, Chongqing 400715, People’s Republic of China
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Yang S, Fan Y, Cao Y, Wang Y, Mou H, Sun H. Technological readiness of commercial microalgae species for foods. Crit Rev Food Sci Nutr 2023; 64:7993-8017. [PMID: 36999969 DOI: 10.1080/10408398.2023.2194423] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/01/2023]
Abstract
Microalgae have great potential as a future source to meet the increasing global demand for foods. Several microalgae are permitted as safety sources in different countries and regions, and processed as commercial products. However, edible safety, economic feasibility, and acceptable taste are the main challenges for microalgal application in the food industry. Overcome such challenges by developing technology accelerates transition of microalgae into sustainable and nutritious diets. In this review, edible safety of Spirulina, Chlamydomonas reinhardtii, Chlorella, Haematococcus pluvialis, Dunaliella salina, Schizochytrium and Nannochloropsis is introduced, and health benefits of microalgae-derived carotenoids, amino acids, and fatty acids are discussed. Technologies of adaptive laboratory evolution, kinetic model, bioreactor design and genetic engineering are proposed to improve the organoleptic traits and economic feasibility of microalgae. Then, current technologies of decoloration and de-fishy are summarized to provide options for processing. Novel technologies of extrusion cooking, delivery systems, and 3D bioprinting are suggested to improve food quality. The production costs, biomass values, and markets of microalgal products are analyzed to reveal the economic feasibility of microalgal production. Finally, challenges and future perspectives are proposed. Social acceptance is the major limitation of microalgae-derived foods, and further efforts are required toward the improvement of processing technology.
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Affiliation(s)
- Shufang Yang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Yuwei Fan
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yue Cao
- Nanomaterials and Technology, Beijing Jiao Tong University, Beijing, China
| | - Yuxin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Haijin Mou
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Han Sun
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
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Cui Y, Peng S, Deng D, Yu M, Tian Z, Song M, Luo J, Ma X, Ma X. Solid-state fermentation improves the quality of chrysanthemum waste as an alternative feed ingredient. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 330:117060. [PMID: 36587550 DOI: 10.1016/j.jenvman.2022.117060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
Chrysanthemum waste (CW) is an agricultural and industrial by-product produced during chrysanthemum harvesting, drying, preservation, and deep processing. Although it is nutritious, most CW is discarded, wasting resources and contributing to serious environmental problems. This work explored a solid-state fermentation (SSF) strategy to improve CW quality for use as an alternative feed ingredient. Orthogonal experiment showed that the optimal conditions for fermented chrysanthemum waste (FCW) were: CW to cornmeal mass ratio of 9:1, Pediococcus cellaris + Candida tropicalis + Bacillus amyloliquefaciens proportions of 2:2:1, inoculation amount of 6%, and fermentation time of 10 d. Compared with the control group, FCW significantly increased the contents of crude protein, ether extract, crude fiber, acid detergent fiber, neutral detergent fiber, ash, calcium, phosphorus, and total flavonoids (p < 0.01), and significantly decreased pH and saponin content (p < 0.01). SSF improved the free and hydrolyzed amino acid profiles of FCW, increased the content of flavor amino acids, and improved the amino acid composition of FCW protein. Overall, SSF improved CW nutritional quality. FCW shows potential use as a feed ingredient, and SSF helps reduce the waste of chrysanthemum processing.
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Affiliation(s)
- Yiyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Su Peng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Dun Deng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Miao Yu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Zhimei Tian
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Min Song
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China
| | - Jingjing Luo
- Guangzhou Pastoral Agriculture and Forestry Co., Ltd, Guangzhou, 511300, China
| | - Xinyan Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China.
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China; State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China; The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, 510640, China; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, 510640, China; Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, 525000, China.
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Yu J, Geng Y, Xia H, Ma D, Liu C, Wu R, Wu J, You S, Bi Y. LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS. J Microbiol Biotechnol 2022; 32:473-483. [PMID: 35058401 PMCID: PMC9628816 DOI: 10.4014/jmb.2111.11018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 12/15/2022]
Abstract
In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.
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Affiliation(s)
- Jinhui Yu
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan 250100, P.R. China
| | - Yun Geng
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan 250100, P.R. China
| | - Han Xia
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan 250100, P.R. China
| | - Deyuan Ma
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan 250100, P.R. China
| | - Chao Liu
- College of Life Science, Shandong Normal University, Jinan 250100, P.R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P.R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P.R. China
| | - Shengbo You
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan 250100, P.R. China,Corresponding authors S. You Phone: + 86-531-83175075 Fax: + 86-531-83178155 E-mail:
| | - Yuping Bi
- Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences, Jinan 250100, P.R. China,College of Life Science, Shandong Normal University, Jinan 250100, P.R. China,
Y. Bi Phone: +86-531-66659781 Fax: + 86-531-66658156 E-mail:
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Fermented Biomass of Arthrospira platensis as a Potential Food Ingredient. Antioxidants (Basel) 2022; 11:antiox11020216. [PMID: 35204099 PMCID: PMC8868207 DOI: 10.3390/antiox11020216] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 02/04/2023] Open
Abstract
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were analysed by means of pH, lactic acid bacteria (LAB) count, lactic acid concentration, microbiological safety, and nutritional composition. Additionally, water and ethanol extracts were prepared on which total phenolic content, DPPH radical scavenging activity, and cellular antioxidant activity were determined. The maximum increase in LAB count and lactic acid concentration and drop in pH was observed in the first 24 h of fermentation. Total phenolic content and DPPH radical scavinging activity of ethanol extracts increased after fermentation compared with NFB. Ethanol extracts of FB have been shown as a potential source of antioxidants, which efficiently lowered oxidation level in the cells of yeast Saccharomyces cerevisiae, as well as the oxidative damage of lipids. Additionally, the level of non-protein nitrogen increased, indicating higher protein bioavailability, and fat content decreased in comparison with NFB. No presence of pathogenic bacteria and low pH indicate enhancement of FB microbiological stability. Therefore, inclusion of fermented A. platensis into food products could lead to added-value foods based on microalgae.
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