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Dong Y, Ronholm J, Fliss I, Karboune S. Screening of Lactic Acid Bacteria Strains for Potential Sourdough and Bread Applications: Enzyme Expression and Exopolysaccharide Production. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10270-y. [PMID: 38733464 DOI: 10.1007/s12602-024-10270-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/20/2024] [Indexed: 05/13/2024]
Abstract
Twenty-eight strains of lactic acid bacteria (LAB) were characterized for the ability to express enzymes of interest (including protease, xylanase, α-amylase, laccase, and glucose oxidase) as well as the ability to produce exopolysaccharide (EPS). The screening of enzyme capability for all LAB strains proceeded in a progressive 3-stage manner that helps to profile the efficiency of LAB strains in expressing chosen enzymes (Stage 1), highlights the strains with affinity for flour as the substrate (Stage 2), and discerns strains that can adapt well in a simulated starter environment (Stage 3). The theoretical ability of LAB to express these enzymes was also assessed using Basic Local Alignment Search Tool (BLAST) analysis to identify the underlying genes in the whole genome sequence. By consolidating both experimental data and information obtained from BLAST, three LAB strains were deemed optimal in expressing enzymes, namely, Lb. delbrueckii subsp. bulgaricus (RBL 52), Lb. rhamnosus (RBL 102), and Lb. plantarum (ATCC 10241). Meanwhile, EPS-producing capabilities were observed for 10 out of 28 LAB strains, among which, Lactococcus lactis subsp. diacetylactis (RBL 37) had the highest total EPS yield (274.15 mg polysaccharide/L culture) and produced 46.2% polysaccharide with a molecular mass of more than 100 kDa.
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Affiliation(s)
- YiNing Dong
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, QC, Canada
| | - Jennifer Ronholm
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, QC, Canada
| | - Ismail Fliss
- Department of Food Science, Faculty of Agriculture and Food Sciences, Laval University, Quebec City, QC, Canada
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Montreal, QC, Canada.
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Escobar-Sánchez M, Carrasco-Navarro U, Juárez-Castelán C, Lozano-Aguirre Beltrán L, Pérez-Chabela ML, Ponce-Alquicira E. Probiotic Properties and Proteomic Analysis of Pediococcus pentosaceus 1101. Foods 2022; 12:foods12010046. [PMID: 36613263 PMCID: PMC9818561 DOI: 10.3390/foods12010046] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Pediococcus pentosaceus 1101 was identified by using 16S rRNA and MALDI-Biotyper. The strain was exposed to conditions that resemble the gastrointestinal tract (GT) to evaluate its probiotic properties. That included the growth kinetics, proteolytic and inhibitory activities within a pH range, survival at low pH and in the presence of bile salts, antagonistic activity, cell-adhesion properties, and antibiotic resistance. The evaluation was followed by a genomic and proteomic analysis that involved the identification of proteins obtained under control and gastrointestinal conditions. The strain showed antagonistic activity against Gram-negative and Gram-positive bacteria, high resistance to acidity (87% logarithmic survival rate, pH 2) and bile salts (99% logarithmic survival rate, 0.5% w/v), and hydrophobic binding, as well as sensitivity to penicillin, amoxicillin, and chloramphenicol. On the other hand, P. pentosaceus 1101 has a genome size of 1.76 Mbp, with 1754 coding sequences, 55 rRNAs, and 33 tRNAs. The proteomic analysis showed that 120 proteins were involved in mechanisms in which the strain senses the effects of acid and bile salts. Moreover, the strain produces at least one lytic enzyme (N-acetylmuramoyl-L-alanine amidase; 32 kDa) that may be related to the antimicrobial activity. Therefore, proteins identified might be a key factor when it comes to the adaptation of P. pentosaceus 1101 into the GT and associated with its technological and probiotic properties.
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Affiliation(s)
- Monserrat Escobar-Sánchez
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Ciudad de México 09340, Mexico
| | - Ulises Carrasco-Navarro
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Ciudad de México 09340, Mexico
| | - Carmen Juárez-Castelán
- Cinvestav, Departamento de Genética y Biología Molecular, Ciudad de México 07360, Mexico
| | | | - M. Lourdes Pérez-Chabela
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Ciudad de México 09340, Mexico
| | - Edith Ponce-Alquicira
- Departamento de Biotecnología, Universidad Autónoma Metropolitana Unidad Iztapalapa, Ciudad de México 09340, Mexico
- Correspondence: ; Tel.: +52-55-58044600 (ext. 2676)
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Ali AMM, Gullo M, Rai AK, Bavisetty SCB. Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilactici ATTC 8042. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2718-2726. [PMID: 33124041 DOI: 10.1002/jsfa.10898] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 10/16/2020] [Accepted: 10/30/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio-iron, essential free amino acids, and fatty acids vital for human health. RESULTS Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH), azino-bis (3-ethylbenzothiaziline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P < 0.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio-iron (2-3%) compared with heat-processed CG (85 °C for 15 min), in which bio-iron was reduced by up to 20.3% (P < 0.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n-6 indicated a low level of lipid oxidation. CONCLUSION Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio-iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ali Muhammed Moula Ali
- Department of Food Science, Faculty of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Maria Gullo
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Sri Charan Bindu Bavisetty
- Department of Fermentation Technology, Faculty of Food-Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
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Cizeikiene D, Gaide I, Basinskiene L. Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread. Foods 2021; 10:171. [PMID: 33467006 PMCID: PMC7830237 DOI: 10.3390/foods10010171] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 01/16/2023] Open
Abstract
The application of selected starter cultures with specific properties for fermentation may determine steady lactic acid bacteria (LAB) variety and the characteristics of fermented products that influence nutritional value, the composition of biologically active compounds and quality. The aim of this research was to evaluate the influence of different LAB on the biochemical characteristics of fermented quinoa. Moreover, total phenolic content (TPC), and the antimicrobial and antioxidant activities of protein fractions isolated from quinoa previously fermented with LAB were investigated. Quinoa additives, including quinoa fermented with Lactobacillus brevis, were incorporated in a wheat bread recipe to make nutritionally fortified quinoa-wheat composite bread. The results confirmed that L. plantarum, L. brevis, and L. acidophilus were well adapted in quinoa medium, confirming its suitability for fermentation. LAB strains influenced the acidity, L/D-lactic acid content, enzyme activity, TPC and antioxidant activity of fermented quinoa. The maximum phytase activity was determined in quinoa fermented with L. brevis. The results obtained from the ABTS radical scavenging assay of protein fractions confirmed the influence of LAB strain on the antioxidant activity of protein fractions. The addition of 5 and 10% of quinoa fermented with L. brevis did not affect the total titratable acidity of wheat bread, while 10% of fermented quinoa with L. brevis resulted in a higher specific volume. Fermented quinoa additives increased the overall acceptability of bread compared with unfermented seed additives.
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Affiliation(s)
| | | | - Loreta Basinskiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, 50254 Kaunas, Lithuania; (D.C.); (I.G.)
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Gandhi D, Chanalia P, Bansal P, Dhanda S. Peptidoglycan Hydrolases of Probiotic Pediococcus acidilactici NCDC 252: Isolation, Physicochemical and In Silico Characterization. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-019-10008-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Lancetti R, Sciarini L, Pérez GT, Salvucci E. Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough. Curr Microbiol 2020; 78:255-264. [PMID: 33099682 DOI: 10.1007/s00284-020-02250-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Accepted: 10/09/2020] [Indexed: 11/29/2022]
Abstract
The selection of lactic acid bacteria strains is interesting for the development of sourdough to obtain wheat bread with improved technological and nutritional properties. In this work, the performance of ten different LAB strains isolated from diverse cereals in wheat sourdough was evaluated. Five facultative heterofermentative (Lactobacillus pentosus ES124, Lactobacillus paralimentarius ES259, Lactobacillus plantarum ES137, Lactobacillus plantarum ATCC8014 and Lactobacillus plantarum ES147), three obligately heterofermentative (Lactobacillus brevis ES253, Lactobacillus fermentum ES142 and Lactobacillus fermentum ES148) and two homofermentative (Pediococcus acidilactici ES22 and Enterococcus faecium ES74) lactic acid bacteria strains were evaluated in ten single strain fermentations. Sugar profile, volatile compounds and proteolytic ability of sourdoughs were analyzed. The microbiological counts showed that facultative heterofermentative strains presented higher counts than homofermentative sourdoughs. Monosaccharides (glucose and fructose), maltose and sucrose, isomaltose and dextrin were detected in fermentations with homofermentative strains whilst in those with heterofermentative strains maltose/sucrose, isomaltose and dextrin were found. L. paralimentarius ES259 and L. pentosus ES124 showed the highest diversity of volatile compounds. L. plantarum ES137 and P. acidilactici ES22 were the strains with the highest proteolytic activity. The technological performance allowed us to select LAB as starters to develop breads with specific rheological properties and final quality.
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Affiliation(s)
- Romina Lancetti
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Cátedra de Química Biológica, Córdoba, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Lorena Sciarini
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Cátedra de Química Biológica, Córdoba, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Gabriela T Pérez
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Cátedra de Química Biológica, Córdoba, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Emiliano Salvucci
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Cátedra de Química Biológica, Córdoba, Argentina. .,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
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Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract. Food Chem 2020; 303:125400. [DOI: 10.1016/j.foodchem.2019.125400] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 08/19/2019] [Accepted: 08/20/2019] [Indexed: 12/12/2022]
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Lim YH, Foo HL, Loh TC, Mohamad R, Abdullah N. Comparative studies of versatile extracellular proteolytic activities of lactic acid bacteria and their potential for extracellular amino acid productions as feed supplements. J Anim Sci Biotechnol 2019; 10:15. [PMID: 30886709 PMCID: PMC6404369 DOI: 10.1186/s40104-019-0323-z] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 01/14/2019] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Increasing understanding on the functions of amino acids (AA) has led to new commercial applications and expansion of the worldwide markets. However, the current technologies rely heavily on non-food grade microorganism and chemical synthesis for the production of AA. Several studies reported that lactic acid bacteria (LAB) have the capability of producing AA owing to their well-established proteolytic system and amino acid biosynthesis genes. Hence, the objectives of this study were to explore the extracellular proteolytic activity of LAB isolated from various Malaysian fermented foods and their potential to produce AA extracellularly as feed supplements. RESULTS All the studied LAB isolates were versatile extracellular protease producers, whereby extracellular protease activities were detected from acidic to alkaline pH (pH 5, pH 6.5, pH 8) using qualitative and quantitative proteolytic assays. The highest proteolytic activity at pH 5 (15.76 U/mg) and pH 8 (19.42 U/mg) was achieved by Lactobacillus plantarum RG14, while Lactobacillus plantarum RS5 exhibited the highest proteolytic activity of 17.22 U/mg at pH 6.5. As for the results of AA production conducted in de Man, Rogosa and Sharpe medium and analysed by high pressure liquid chromatography system, all LAB isolates were capable of producing an array of AA. Generally, Pediococcus sp. showed greater ability for AA production as compared to Lactobacillus sp. Moreover, the studied LAB were able to produce a few major feed supplement AA such as methionine, lysine, threonine and tryptophan. P. pentosaceus TL-3 recorded the highest methionine and threonine productivity of 3.72 mg/L/h and 5.58 mg/L/h respectively. However, L. plantarum I-UL4 demonstrated a lysine productivity of 1.24 mg/L/h, while P. acidilactici TP-6 achieved up to 1.73 mg/L/h of tryptophan productivity. CONCLUSION All the 17 studied LAB isolates possessed versatile extracellular proteolytic system and have vast capability of producing various amino acids including a few major feed supplement AA such as methionine, lysine, threonine and tryptophan. Despite AA production was strain dependent, the studied LAB isolates possessed vast potential and can be exploited further as a bio-agent or an alternative amino acids and bioactive peptide producers.
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Affiliation(s)
- Ye Heng Lim
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Hooi Ling Foo
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Teck Chwen Loh
- Department of Animal Sciences, Faculty of Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Rosfarizan Mohamad
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Norhani Abdullah
- Institute of Bioscience, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
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Sah BNP, Vasiljevic T, McKechnie S, Donkor ON. Effect of pineapple waste powder on probiotic growth, antioxidant and antimutagenic activities of yogurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1698-708. [PMID: 27570295 PMCID: PMC4984704 DOI: 10.1007/s13197-015-2100-0] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2015] [Accepted: 11/03/2015] [Indexed: 02/06/2023]
Abstract
Although many fruit by-products are good sources of nutrients, little is known about their prebiotic potential. This research was aimed at establishing the prebiotic effect of pineapple wastes on probiotics including Lactobacillus (L.) acidophilus (ATCC® 4356™), L. casei (ATCC® 393™) and L. paracasei spp. paracasei (ATCC® BAA52™) and the subsequent release of antioxidant and antimutagenic peptides in yogurt during their growth. Oven- and freeze- dried peel and pomace were milled separately into powders and tested for prebiotic activities. The net probiotic growth (1.28-2.14 log cfu/g) in customized MRS broth containing the pineapple powders as a direct carbohydrate source was comparable to MRS broth containing glucose. The powders were also separately added to milk during the manufacturing of yogurt with or without probiotics. An increase (by 0.3-1.4 log cycle) in probiotic populations was observed in the yogurts as a consequence of pineapple powder supplementation. Crude water-soluble peptide extracts, prepared by high-speed centrifugation of the yogurts, displayed remarkable antioxidant activities assessed through in vitro assays, namely scavenging activity of 1,1-diphenyl-2-picrylhydrazyl radicals (IC50 = 0.37-0.19 mg/ml) and hydroxyl radicals (58.52-73.55 %). The peptide extracts also exhibited antimutagenic activities (18.60-32.72 %) as sodium azide inhibitor in the Salmonella mutagenicity test. Together, these results suggest that pineapple by-products exhibited prebiotic properties and could possibly be commercially applied in new functional food formulations.
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Affiliation(s)
- B. N. P. Sah
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - T. Vasiljevic
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - S. McKechnie
- Advanced Food Systems Research Unit, College of Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
| | - O. N. Donkor
- Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University, Werribee Campus, PO Box 14428, Melbourne, VIC 8001 Australia
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Ramos MA, Gonçalves JFM, Batista S, Costas B, Pires MA, Rema P, Ozório ROA. Growth, immune responses and intestinal morphology of rainbow trout (Oncorhynchus mykiss) supplemented with commercial probiotics. FISH & SHELLFISH IMMUNOLOGY 2015; 45:19-26. [PMID: 25865055 DOI: 10.1016/j.fsi.2015.04.001] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Revised: 03/24/2015] [Accepted: 04/01/2015] [Indexed: 06/04/2023]
Abstract
The influence of two commercial probiotics on the growth, innate immune parameters and intestinal morphology of rainbow trout (Oncorhynchus mykiss) juveniles (initial weight: 16.4 ± 0.4 g) was evaluated. Two probiotic types: A, multi-species (Bacillus sp., Pedicoccus sp., Enterococcus sp., Lactobacillus sp.) and B, mono-species (Pediococcus acidilactici) were tested at two levels each (A1: 1.5 g kg(-1), 8.6 × 10(5) CFU g(-1); A2: 3 g kg(-1), 1.6 × 10(6) CFU g(-1); B1: 0.1 g kg(-1), 2.6 × 10(4) CFU g(-1); B2: 0.2 g kg(-1), 7.2 × 10(4) CFU g(-1)) versus an unsupplemented diet (C). Diets were distributed to sextuplicate tanks, three times a day to visual satiation for 8 weeks. Growth performance and immune responses (plasma lysozyme, ACH50, peroxidase and head kidney respiratory burst) were determined at 4 and 8 weeks of feeding. Body composition and intestine morphology were determined at the end of the feeding trial. At 8 weeks, the lower dose of multi-species probiotic (A1) improved growth rate, while both probiotic types improved feed conversion rate compared to the control animals, at the lower dose of multi-species (A1) and at the higher dose of mono-species (B2) probiotics. Body composition did not vary between treatments. At 4 weeks, ACH50 activity was significantly higher in fish fed higher dose of B probiotic (B2, 123.7 ± 50.6 vs 44.1 ± 7.7 U.ml(-1) in control). At 8 weeks, lysozyme activity was higher in fish fed A1 (13.1 ± 5.2 μg ml(-1)) diet compared to fish fed control diet (7.8 ± 1 μg ml(-1)). Plasma peroxidase and head-kidney respiratory burst did not differ among the dietary treatments. Villi length and integrity and goblet cell counting of a cross section of the anterior intestine were not significantly different between groups. Results suggest benefits in zootechnical performance and immune humoral responses using both probiotic types, in a dose dependent manner, without apparent alterations in intestinal morphology.
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Affiliation(s)
- M A Ramos
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal; Instituto Politécnico de Coimbra, ESAC, Escola Superior Agrária de Coimbra, Bencanta, 3040-316 Coimbra, Portugal; CECAV-UTAD - Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal.
| | - J F M Gonçalves
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal; ICBAS - Instituto de Ciências Biomédicas de Abel Salazar, Universidade de Porto, Rua Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal
| | - S Batista
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal; ICBAS - Instituto de Ciências Biomédicas de Abel Salazar, Universidade de Porto, Rua Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal
| | - B Costas
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal
| | - M A Pires
- CECAV-UTAD - Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - P Rema
- CECAV-UTAD - Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
| | - R O A Ozório
- CIIMAR/CIMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Rua dos Bragas, 289, 4050-123 Porto, Portugal; ICBAS - Instituto de Ciências Biomédicas de Abel Salazar, Universidade de Porto, Rua Jorge Viterbo Ferreira n.° 228, 4050-313 Porto, Portugal.
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García-Cano I, Velasco-Pérez L, Rodríguez-Sanoja R, Sánchez S, Mendoza-Hernández G, Llorente-Bousquets A, Farrés A. Detection, cellular localization and antibacterial activity of two lytic enzymes of Pediococcus acidilactici ATCC 8042. J Appl Microbiol 2011; 111:607-15. [DOI: 10.1111/j.1365-2672.2011.05088.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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