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Su S, Wang L, Fu S, Zhao J, He X, Chen Q, Belobrajdic DP, Yu C, Liu H, Wu H, Han P, Yang B, Huang Y, Liu Y, He J. Effects of oat ( Avena sativa L.) hay diet supplementation on the intestinal microbiome and metabolome of Small-tail Han sheep. Front Microbiol 2022; 13:1032622. [PMID: 36590432 PMCID: PMC9801518 DOI: 10.3389/fmicb.2022.1032622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022] Open
Abstract
Supplementation of the sheep diet with oats (Avena sativa L.) improves animal growth and meat quality, however effects on intestinal microbes and their metabolites was not clear. This study aimed to establish the effect of dietary oat supplementation on rumen and colonic microbial abundance and explore the relationship with subsequent changes in digesta metabolites. Twenty Small-tail Han sheep were randomly assigned to a diet containing 30 g/100 g of maize straw (Control) or oat hay (Oat). After 90-days on experimental diets, rumen and colon digesta were collected and microbial diversity was determined by 16S rRNA gene Illumina NovaSeq sequencing and metabolomics was conducted using Ultra-high performance liquid chromatography Q-Exactive mass spectrometry (UHPLC-QE-MS). Compared to Control group, oat hay increased the abundance of Bacteroidetes and Fibrobacteres as well as known short-chain fatty acid (SCFA) producers Prevotellaceae, Ruminococcaceae and Fibrobacteraceae in rumen (p < 0.05). In rumen digesta, the Oat group showed had higher levels of (3Z,6Z)-3,6-nonadienal, Limonene-1,2-epoxide, P-tolualdehyde, and Salicylaldehyde compared to Control (p < 0.05) and these metabolites were positively correlated with the abundance of cecal Prevotellaceae NK3B31. In conclusion, supplementation of the sheep diet with oat hay improved desirable microbes and metabolites in the rumen, providing insight into mechanisms whereby meat quality can be improved by oat hay supplementation.
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Affiliation(s)
- Shaofeng Su
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Liwei Wang
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China,State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot, China
| | - Shaoyin Fu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Jie Zhao
- Center of Reproductive Medicine, The Affiliated Hospital of Inner Mongolia Medical Hospital, Hohhot, China
| | - Xiaolong He
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Qiuju Chen
- Bayannur Institute of Agriculture and Animal Husbandry Science, Bayannur, China
| | | | - Chuanzong Yu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Hongkui Liu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Haiqing Wu
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Pingan Han
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Bin Yang
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Yao Huang
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Yongbin Liu
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot, China,*Correspondence: Yongbin Liu,
| | - Jiangfeng He
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China,State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock, Inner Mongolia University, Hohhot, China,Jiangfeng He,
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Optimisation of Biomass Production and Nutritional Value of Two Marine Diatoms (Bacillariophyceae), Skeletonema costatum and Chaetoceros calcitrans. BIOLOGY 2022; 11:biology11040594. [PMID: 35453793 PMCID: PMC9024967 DOI: 10.3390/biology11040594] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/28/2022] [Accepted: 04/12/2022] [Indexed: 11/30/2022]
Abstract
Simple Summary One of the key constraints that is associated with the production of microalgae biomass and products, is the low yields that are associated with high production costs in microalgae cultivation units. Therefore, the aim of the present work was to improve the biomass productivity of two high-value diatom species, Skeletonema costatum and Chaetoceros calcitrans. To do so, the culture medium that was supplied to the cultures was optimised in a stepwise process, regarding the nutrient’s silicate, nitrate, phosphorus, iron, and micronutrients. For both diatoms, the results that were obtained revealed a significant increase in biomass productivity as well as an improved biochemical profile regarding increased omega-3 fatty acids contents. With this work, the optimise culture media was established for each diatom, thus providing a strategy for lower production costs that were reflected in higher productivities with higher biomass quality. Ultimately this will help improve the application of S. costatum and C. calcitrans in the aquaculture and nutraceutical industries. Abstract S. costatum and C. calcitrans are two cosmopolitan high-value centric diatoms, with a rich nutritional profile. The following work optimised the culture medium of S. costatum and C. calcitrans cultures, respectively, in a stepwise process as follows: 2.4 mM and 1.2 mM of silicate, 4 mM of nitrate, 100 µM of phosphate, 20 and 80 µM iron, and 0.5 mL L−1 of micronutrients. The results that were obtained revealed an increase in biomass productivity with a 1.8- and 3.2-fold increase in biomass that was produced by S. costatum and C. calcitrans, respectively. The biochemical profile showed an increase in high-value PUFAs such as 2.6-fold and 2.3-fold increase in EPA for S. costatum and C. calcitrans, respectively, whilst a 2.6-fold increase in DHA was detected in S. costatum cultures. The present work provides the basic tools for the industrial cultivation of S. costatum and C. calcitrans with enhanced productivity as well as improved biomass quality, two factors which are highly relevant for a more effective application of these diatoms to aquaculture and nutraceutical production.
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Maia IB, Carneiro M, Magina T, Malcata FX, Otero A, Navalho J, Varela J, Pereira H. Diel biochemical and photosynthetic monitorization of Skeletonema costatum and Phaeodactylum tricornutum grown in outdoor pilot-scale flat panel photobioreactors. J Biotechnol 2022; 343:110-119. [PMID: 34856224 DOI: 10.1016/j.jbiotec.2021.11.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 11/25/2021] [Accepted: 11/27/2021] [Indexed: 12/15/2022]
Abstract
Diatoms are currently considered valuable feedstocks for different biotechnological applications. To deepen the knowledge on the production of these microalgae, the diel pattern of batch growth, photosystem II performance, and accumulation of target metabolites of two commercially relevant diatoms, Phaeodactylum tricornutum and Skeletonema costatum, were followed outdoors in 100-L flat panel photobioreactors. S. costatum presented a higher light-to-biomass conversion resulting in higher growth than P. tricornutum. Both fluorescence data and principal component analysis pointed to temperature as a limiting factor for the growth of P. tricornutum. Higher protein and carbohydrate contents were found in P. tricornutum, whereas S. costatum fatty acids were characterized by a higher unsaturation degree. Higher productivities were found at 1 p.m. for protein, lipid, and ash in the case of S. costatum. Overall, S. costatum showed great potential for outdoor cultivation, revealing a broader temperature tolerance and increased biomass productivity than P. tricornutum.
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Affiliation(s)
- Inês B Maia
- CCMAR - Centre of Marine Sciences, University of Algarve, Gambelas, 8005-139 Faro, Portugal; Necton S.A., Belamandil, 8700-152 Olhão, Algarve, Portugal
| | - Mariana Carneiro
- Necton S.A., Belamandil, 8700-152 Olhão, Algarve, Portugal; LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering of the University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Tânia Magina
- Necton S.A., Belamandil, 8700-152 Olhão, Algarve, Portugal
| | - F Xavier Malcata
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering of the University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Ana Otero
- USC - Instituto de Acuicultura y Departamento de Microbiología y Parasitología, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - João Navalho
- Necton S.A., Belamandil, 8700-152 Olhão, Algarve, Portugal
| | - João Varela
- CCMAR - Centre of Marine Sciences, University of Algarve, Gambelas, 8005-139 Faro, Portugal; GreenCoLab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, Faro, Portugal
| | - Hugo Pereira
- GreenCoLab - Associação Oceano Verde, University of Algarve, Campus de Gambelas, Faro, Portugal
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Francezon N, Tremblay A, Mouget JL, Pasetto P, Beaulieu L. Algae as a Source of Natural Flavors in Innovative Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11753-11772. [PMID: 34597023 DOI: 10.1021/acs.jafc.1c04409] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
As a result of their nutritive values, algae have been used as a food resource for centuries, and there is a growing interest to use them as enrichment ingredients in food products. However, food product acceptance by consumers is strongly linked to their organoleptic properties, especially the aroma, taste, and a combination of the two, flavor. With regard to edible algae, "fresh seashore", "seafood-like", "cucumber green", and "earthy" are descriptors commonly used to define their aromas. Several families of molecules participate in the diversity and peculiarities of algal aromas: pungent sulfur compounds and marine halogenated components but also herbaceous fatty acid derivatives and fruity-floral terpenoids. In both macroalgae (seaweeds) and microalgae, these compounds are studied from a chemistry point of view (identification and quantification) and a sensorial point of view, involving sensorial evaluation by panelists. As a whole food, a food ingredient, or a feed, algae are valued for their nutritional composition and their health benefits. However, because the acceptance of food by consumers is so strongly linked to its sensorial features, studies have been performed to explore the aromas of algae, their impact on food, their evolution through processing, and their ability to produce selected aromas using biotechnology. This review aims at highlighting algal aromas from seaweed and microalgae as well as their use, their handling, and their processing in the food industry.
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Affiliation(s)
- Nellie Francezon
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE) 42 Rue Georges Morel, 49070 Beaucouzé, France
| | - Ariane Tremblay
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
| | - Jean-Luc Mouget
- Mer-Molécules-Santé (MMS), FR CNRS 3473 IUML, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Pamela Pasetto
- Institut des Molécules et Matériaux du Mans (IMMM), UMR CNRS 6283, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans Cedex 9, France
| | - Lucie Beaulieu
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Département des Sciences des Aliments, Université Laval, 2425 Rue de l'Agriculture, Québec City, Québec G1V 0A6, Canada
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Liu S, Xu H, Jian S, Xue Q, Lin Z. Molecular Basis of Taste and Micronutrient Content in Kumamoto Oysters ( Crassostrea Sikamea) and Portuguese Oysters ( Crassostrea Angulata) From Xiangshan Bay. Front Physiol 2021; 12:713736. [PMID: 34385935 PMCID: PMC8353274 DOI: 10.3389/fphys.2021.713736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
Oysters are the most extensively cultivated bivalves globally. Kumamoto oysters, which are sympatric with Portuguese oysters in Xiangshan bay, China, are regarded as particularly tasty. However, the molecular basis of their characteristic taste has not been identified yet. In the present study, the taste and micronutrient content of the two oyster species were compared. Portuguese oysters were larger and had a greater proportion of proteins (48.2 ± 1.6%), but Kumamoto oysters contained significantly more glycogen (21.8 ± 2.1%; p < 0.05). Moisture and lipid content did not differ significantly between the two species (p > 0.05). Kumamoto oysters contained more Ca, Cu, and Zn (p < 0.05); whereas Mg and Fe levels were comparable (p > 0.05). Similarly, there was no significant difference between the two species with respect to total amount of free amino acids, umami and bitterness amino acids, succinic acid (SA), and most flavoring nucleotides (p > 0.05). In contrast, sweetness amino acids were significantly more abundant in Portuguese oysters. Volatile organic compounds profiles of the two species revealed a higher proportion of most aldehydes including (2E,4E)-hepta-2,4-dienal in Kumamoto oysters. Overall, Kumamoto oysters contain abundant glycogen, Ca, Zn, and Cu, as well as volatile organic compounds, especially aldehydes, which may contribute to their special taste. However, free amino acid and flavor nucleotides may not the source of special taste of Kumamoto oyster. These results provide the molecular basis for understanding the characteristic taste of Kumamoto oysters and for utilizing local oyster germplasm resources.
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Affiliation(s)
- Sheng Liu
- Institute of Mariculture Breeding and Seed Industry, Zhejiang Wanli University, Ningbo, China.,Zhejiang Key Laboratory of Aquatic Germplasm Resource, Zhejiang Wanli University, Ningbo, China
| | - Hongqiang Xu
- Institute of Mariculture Breeding and Seed Industry, Zhejiang Wanli University, Ningbo, China.,Zhejiang Key Laboratory of Aquatic Germplasm Resource, Zhejiang Wanli University, Ningbo, China
| | - Shoushuo Jian
- Institute of Mariculture Breeding and Seed Industry, Zhejiang Wanli University, Ningbo, China.,Zhejiang Key Laboratory of Aquatic Germplasm Resource, Zhejiang Wanli University, Ningbo, China
| | - Qinggang Xue
- Institute of Mariculture Breeding and Seed Industry, Zhejiang Wanli University, Ningbo, China.,Zhejiang Key Laboratory of Aquatic Germplasm Resource, Zhejiang Wanli University, Ningbo, China
| | - Zhihua Lin
- Institute of Mariculture Breeding and Seed Industry, Zhejiang Wanli University, Ningbo, China.,Zhejiang Key Laboratory of Aquatic Germplasm Resource, Zhejiang Wanli University, Ningbo, China
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Bi S, Chen L, Sun Z, Wen Y, Xue Q, Xue C, Li Z, Sun C, Wei Z, Liu H. Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00807-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Oostlander P, van Houcke J, Wijffels R, Barbosa M. Optimization of Rhodomonas sp. under continuous cultivation for industrial applications in aquaculture. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101889] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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de Oliveira-Júnior RG, Nicolau E, Bonnet A, Prunier G, Beaugeard L, Joguet N, Thiéry V, Picot L. Carotenoids from Rhodomonas salina Induce Apoptosis and Sensitize A2058 Melanoma Cells to Chemotherapy. REVISTA BRASILEIRA DE FARMACOGNOSIA 2020. [DOI: 10.1007/s43450-020-00036-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Yuasa M, Kawabeta K, Eguchi A, Abe H, Yamashita E, Koba K, Tominaga M. Characterization of taste and micronutrient content of rock oysters (Crassostrea nippona) and Pacific oysters (Crassostrea gigas) in Japan. Int J Gastron Food Sci 2018. [DOI: 10.1016/j.ijgfs.2018.06.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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van Houcke J, Altintzoglou T, Linssen J, Luten J. Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas) by Dutch consumers. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4778-4785. [PMID: 29781152 PMCID: PMC6099257 DOI: 10.1002/jsfa.9136] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Revised: 04/24/2018] [Accepted: 05/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Oyster refinement using land-based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters is unknown. The research aim was to gain insight into the importance of oyster quality parameters, drivers for oyster consumption, and acceptance of refined oysters by Dutch consumers, taking into account the information given to them about the product and process. RESULTS Taste, texture, and odor are the most important oyster quality characteristics for Dutch consumers. The outcome of questionnaires showed that willingness to buy and pay is influenced by factors such as the oysters' country of origin, cultivation area, and flavor profile. Refinement did not affect willingness to buy and pay. Furthermore Dutch consumers seem to have a preference for the flavor profile of refined oysters. Consumer evaluation showed that refined Pacific cupped oysters were perceived as sweeter compared with non-refined oysters. When information on the cultivation process was disclosed, overall appreciation of refined oysters by consumers increased. CONCLUSION New insights in the importance of oyster quality characteristics for Dutch consumers are generated that can be used in the development of refined Pacific cupped oysters. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Jasper van Houcke
- Department of Delta Academy, HZ University of Applied SciencesVlissingenThe Netherlands
- Department of Agrotechnology and Food Sciences, Food Quality and DesignWageningen UniversityWageningenThe Netherlands
| | | | - Jozef Linssen
- Department of Agrotechnology and Food Sciences, Food Quality and DesignWageningen UniversityWageningenThe Netherlands
| | - Joop Luten
- Department of Agrotechnology and Food Sciences, Food Quality and DesignWageningen UniversityWageningenThe Netherlands
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