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Wlazło Ł, Nowakowicz-Dębek B, Ossowski M, Łukaszewicz M, Czech A. Effect of Fermented Rapeseed Meal in Diets for Piglets on Blood Biochemical Parameters and the Microbial Composition of the Feed and Faeces. Animals (Basel) 2022; 12:2972. [PMID: 36359096 PMCID: PMC9657538 DOI: 10.3390/ani12212972] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 11/26/2023] Open
Abstract
The study assessed the influence of rapeseed meal (RSM) fermented using Bacillus subtilis 87Y on the feed microbiota, intestinal microbiota, blood biochemical parameters, and content of minerals in the blood plasma and faeces of piglets. Modulation of the microbial composition of feed containing fermented rapeseed meal (FRSM) and of the faeces of pigs consuming it was observed. There was a significant increase in the number of lactic acid bacteria (LAB) and a decrease in the total number of coliforms and Clostridium perfringens in the faeces of animals from the experimental groups. FRSM in the diet of piglets was shown to improve the mineral balance by increasing the levels of P, Ca, and Mg in the blood plasma and reducing their amount in the faeces. A beneficial effect on parameters of protein and lipid metabolism was also noted, resulting in an increase in the levels of total protein (TP) and albumins (ALB) and a reduction in triacylglycerols (TG) and low-density lipoprotein (LDL) cholesterol in the blood plasma of the piglets. The research results indicate that the presence of FRSM in the diet of weaners can be a preventive factor in intestinal dysbiosis and support the maintenance of homeostasis.
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Affiliation(s)
- Łukasz Wlazło
- Department of Animal Hygiene and Environmental Hazards, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 13 Akademicka, 20-950 Lublin, Poland
| | - Bożena Nowakowicz-Dębek
- Department of Animal Hygiene and Environmental Hazards, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 13 Akademicka, 20-950 Lublin, Poland
| | - Mateusz Ossowski
- Department of Animal Hygiene and Environmental Hazards, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 13 Akademicka, 20-950 Lublin, Poland
| | - Marcin Łukaszewicz
- Department of Biotransformation, Faculty of Biotechnology, University of Wroclaw, F. Joliot-Curie 14A, 50-383 Wroclaw, Poland
| | - Anna Czech
- Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 13 Akademicka, 20-950 Lublin, Poland
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Zhou Y, Anoopkumar AN, Tarafdar A, Madhavan A, Binoop M, Lakshmi NM, B AK, Sindhu R, Binod P, Sirohi R, Pandey A, Zhang Z, Awasthi MK. Microbial engineering for the production and application of phytases to the treatment of the toxic pollutants: A review. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 308:119703. [PMID: 35787420 DOI: 10.1016/j.envpol.2022.119703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 06/15/2022] [Accepted: 06/27/2022] [Indexed: 06/15/2023]
Abstract
Phytases are a group of digestive enzymes which are commonly used as feed enzymes. These enzymes are used exogenously in the feeds of monogastric animals thereby it improves the digestibility of phosphorous and thus reduces the negative impact of inorganic P excretion on the environment. Even though these enzymes are widely distributed in many life forms, microorganisms are the most preferred and potential source of phytase. Despite the extensive availability of the phytase-producing microbial consortia, only a few microorganisms have been known to be exploited at industrial level. The high costs of the enzyme along with the incapability to survive high temperatures followed by the poor storage stability are noted to be the bottleneck in the commercialization of enzymes. For this reason, besides the conventional fermentation approaches, the applicability of cloning, expression studies and genetic engineering has been implemented for the past few years to accomplish the abovesaid benefits. The site-directed mutagenesis as well as knocking out have also validated their prominent role in microbe-based phytase production with enhanced levels. The present review provides detailed information on recent insights on the modification of phytases through heterologous expression and protein engineering to make thermostable and protease-resistant phytases.
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Affiliation(s)
- Yuwen Zhou
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - A N Anoopkumar
- Centre for Research in Emerging Tropical Diseases, Department of Zoology, University of Calicut, Kerala, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243 122, Uttar Pradesh, India
| | - Aravind Madhavan
- Rajiv Gandhi Center for Biotechnology, Jagathy, Thiruvananthapuram, 695 014, Kerala, India
| | - Mohan Binoop
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Nair M Lakshmi
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Arun K B
- Rajiv Gandhi Center for Biotechnology, Jagathy, Thiruvananthapuram, 695 014, Kerala, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India; Department of Food Technology, T K M Institute of Technology, Kollam, 691 505, Kerala, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Ranjna Sirohi
- Department of Chemical & Biological Engineering, Korea University, Seoul, 136713, Republic of Korea
| | - Ashok Pandey
- Center for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, 226 001, India; Sustainability Cluster, School of Engineering, University of Petroleum and Energy Studies, Dehradun, 248 007, Uttarakhand, India; Centre for Energy and Environmental Sustainability, Lucknow, 226029, Uttar Pradesh, India
| | - Zengqiang Zhang
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi, 712100, China.
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Changes in the Microbial Community and Biogenic Amine Content in Rapeseed Meal during Fermentation with an Antimicrobial Combination of Lactic Acid Bacteria Strains. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8040136] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The aim of this study was to evaluate the microbial changes and biogenic amine (BA) formation in rapeseed meal (RP) during fermentation with a bacterial starter combination of Lactiplantibacillus plantarum-LUHS122 and -LUHS135, Lacticaseibacillus casei-LUHS210, Lentilactobacillus farraginis-LUHS206, Pediococcus acidilactici-LUHS29, and Liquorilactobacillus uvarum-LUHS245. Sampling was carried out after 12 h and 7, 14, 21, and 28 days of cultivation under conditions of constant changes to the substrate, with a change frequency of 12 h. The highest lactic acid bacteria (LAB) and yeast/mould counts were established in RP fermented for 14 days (8.29 and 4.34 log10 CFU/g, respectively); however, the lowest total enterobacteria count was found in RP fermented for 12 h (3.52 log10 CFU/g). Further metagenomic analysis showed that Lactobacillus spp. were the most prevalent species in fermented RP. The changes in microbial community in RP led to differences in BA formation. Putrescine and phenylethylamine were found in all fermented RP samples, while the contents of some other amines increased with prolonged fermentation. Finally, the use of combined fermentation could ensure Lactobacillus spp. domination; however, other parameters should be controlled due to the formation of undesirable compounds.
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