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Al Hakeem WG, Cason EE, Adams D, Fathima S, Shanmugasundaram R, Lourenco J, Selvaraj RK. Characterizing the Effect of Campylobacter jejuni Challenge on Growth Performance, Cecal Microbiota, and Cecal Short-Chain Fatty Acid Concentrations in Broilers. Animals (Basel) 2024; 14:473. [PMID: 38338116 PMCID: PMC10854649 DOI: 10.3390/ani14030473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/20/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
This study aimed to understand the effect of C. jejuni challenge on the cecal microbiota and short-chain fatty acid (SCFA) concentration to form a better understanding of the host-pathogen interaction. Sixty broilers were randomly allocated into two treatments: control and challenge. Each treatment was replicated in six pens with five birds per pen. On day 21, birds in the challenge group were orally gavaged with 1 × 108C. jejuni/mL, while the control group was mock challenged with PBS. The C. jejuni challenge had no effect on body weight, feed intake, and feed conversion ratio compared to the control group. On day 28, the C. jejuni challenge decreased the observed features and Shannon index compared to the control group. On the species level, the C. jejuni challenge decreased (p = 0.02) the relative abundance of Sellimonas intestinalis on day 28 and increased (p = 0.04) the relative abundance of Faecalibacterium sp002160895 on day 35 compared to the control group. The C. jejuni challenge did not change the microbial function and the cecal concentrations of SCFA on days 28 and 35 compared to the control group. In conclusion, C. jejuni might alter the gut microbiota's composition and diversity without significantly compromising broilers' growth.
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Affiliation(s)
- Walid G. Al Hakeem
- Department of Poultry Science, The University of Georgia, Athens, GA 3060, USA; (W.G.A.H.); (E.E.C.); (D.A.); (S.F.)
| | - Emily E. Cason
- Department of Poultry Science, The University of Georgia, Athens, GA 3060, USA; (W.G.A.H.); (E.E.C.); (D.A.); (S.F.)
| | - Daniel Adams
- Department of Poultry Science, The University of Georgia, Athens, GA 3060, USA; (W.G.A.H.); (E.E.C.); (D.A.); (S.F.)
| | - Shahna Fathima
- Department of Poultry Science, The University of Georgia, Athens, GA 3060, USA; (W.G.A.H.); (E.E.C.); (D.A.); (S.F.)
| | - Revathi Shanmugasundaram
- Toxicology and Mycotoxin Research Unit, US National Poultry Research Center, Athens, GA 30605, USA;
| | - Jeferson Lourenco
- Department of Animal and Dairy Science, The University of Georgia, Athens, GA 30602, USA
| | - Ramesh K. Selvaraj
- Department of Poultry Science, The University of Georgia, Athens, GA 3060, USA; (W.G.A.H.); (E.E.C.); (D.A.); (S.F.)
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Li L, Li N, Fu J, Liu J, Ping Wen X, Cao H, Xu H, Zhang Y, Cao R. Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar. Food Res Int 2024; 175:113742. [PMID: 38129049 DOI: 10.1016/j.foodres.2023.113742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Traditional bran vinegar brewing unfolds through natural fermentation, a process driven by spontaneous microbial activity. The unique metabolic activities of various microorganisms lead to distinct flavors and qualities in each batch of vinegar, making it challenging to consistently achieve the desired characteristic flavor compounds. Therefore, identifying the critical microbial species responsible for flavor production and designing starter cultures with improved fermentation efficiency and characteristic flavors are effective methods to address this discrepancy. In this study, 11 core functional microbial species affecting the fermentation flavor of Sichuan shai vinegar (Cupei were placed outside solarization and night-dew for more than one year, and vinegar was the liquid leached from Cupei) (SSV), were revealed by combining PacBio full-length diversity sequencing based on previous metagenomics. The effects of environmental factors and microbial interactions on the growth of 11 microorganisms during fermentation were verified using fermentation experiments. Ultimately, the microbial community was strategically synthesized using a 'top-down' approach, successfully replicating the distinctive flavor profile of Sichuan shai vinegar (SSV). The results showed that the interaction between microorganisms and environmental factors affected microorganism growth. Compared with traditional fermentation, the synthetic microbial community's vinegar-fermented grains (Cupei) can reproduce the key flavor of SSV and is conducive to the production of amino acids. In this study, the key flavor of SSV was reproduced through rational design of the synthetic microbial community. This achievement holds profound significance for the broader application of microbiome assembly strategies in the realm of fermented foods.
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Affiliation(s)
- Li Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
| | - Na Li
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Junjie Fu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Jun Liu
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Xue Ping Wen
- College of Biotechnology Engineering, Sichuan University of Science and Engineering, Yibin 644000, China
| | - Hong Cao
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Hongwei Xu
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Ying Zhang
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
| | - Rong Cao
- Sichuan Taiyuanjing vinegar Co., Ltd, Zigong 643000, China
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Chen WY, Wu JH, Wang BN. Intermittent Oxygen Supply Facilitates Codegradation of Trichloroethene and Toluene by Anaerobic Consortia. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2023. [PMID: 37422855 DOI: 10.1021/acs.est.3c02481] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/11/2023]
Abstract
Biodegradation is commonly employed for remediating trichloroethene- or toluene-contaminated sites. However, remediation methods using either anaerobic or aerobic degradation are inefficient for dual pollutants. We developed an anaerobic sequencing batch reactor system with intermittent oxygen supply for the codegradation of trichloroethylene and toluene. Our results showed that oxygen inhibited anaerobic dechlorination of trichloroethene, but dechlorination rates remained comparable to that at dissolved oxygen levels of 0.2 mg/L. Intermittent oxygenation engendered reactor redox fluctuations (-146 to -475 mV) and facilitated rapid codegradation of targeting dual pollutants, with trichloroethene degradation constituting only 27.5% of the noninhibited dechlorination. Amplicon sequencing analysis revealed the predominance of Dehalogenimonas (16.0% ± 3.5%) over Dehalococcoides (0.3% ± 0.2%), with ten times higher transcriptomic activity in Dehalogenimonas. Shotgun metagenomics revealed numerous genes related to reductive dehalogenases and oxidative stress resistance in Dehalogenimonas and Dehalococcoides, as well as the enrichment of diversified facultative populations with functional genes related to trichloroethylene cometabolism and aerobic and anaerobic toluene degradation. These findings suggested that the codegradation of trichloroethylene and toluene may involve multiple biodegradation mechanisms. Overall results of this study demonstrate the effectiveness of intermittent micro-oxygenation in aiding trichloroethene-toluene degradation, suggesting the potential for the bioremediation of sites with similar organic pollutants.
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Affiliation(s)
- Wei-Yu Chen
- Department of Environmental Engineering, National Cheng Kung University, No. 1, University Rd., East District, Tainan City 70101, Taiwan
| | - Jer-Horng Wu
- Department of Environmental Engineering, National Cheng Kung University, No. 1, University Rd., East District, Tainan City 70101, Taiwan
| | - Bing Nan Wang
- Department of Environmental Engineering, National Cheng Kung University, No. 1, University Rd., East District, Tainan City 70101, Taiwan
- Environmental Laboratory and Research, Sinotech Environmental Technology, Ltd., No. 351, Sanzhong Rd., Dashe District, Kaohsiung City 815040, Taiwan
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Mohammadpour H, Cardin M, Carraro L, Fasolato L, Cardazzo B. Characterization of the archaeal community in foods: The neglected part of the food microbiota. Int J Food Microbiol 2023; 401:110275. [PMID: 37295268 DOI: 10.1016/j.ijfoodmicro.2023.110275] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 04/30/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023]
Abstract
Despite the large number of studies conducted on archaea associated with extreme environments, the archaeal community composition in food products is still poorly known. Here, we investigated a new insight into exploring the archaeal community in several food matrices, with a particular focus on determining whether living archaea were present. A total of 71 samples of milk, cheese and its derived brine, honey, hamburger, clam, and trout were analyzed by high-throughput 16S rRNA sequencing. Archaea were detected in all the samples, ranging from 0.62 % of microbial communities in trout to 37.71 % in brine. Methanogens dominated 47.28 % of the archaeal communities, except for brine, which was dominated by halophilic taxa affiliated with the genus Haloquadratum (52.45 %). Clams were found to be a food with high richness and diversity of archaea and were targeted for culturing living archaea under different incubation time and temperature conditions. A subset of 16 communities derived from culture-dependent and culture-independent communities were assessed. Among the homogenates and living archaeal communities, the predominant taxa were distributed in the genera Nitrosopumilus (47.61 %) and Halorussus (78.78 %), respectively. A comparison of the 28 total taxa obtained by culture-dependent and culture-independent methods enabled their categorization into different groups, including detectable (8 out of 28), cultivable (8 out of 28), and detectable-cultivable (12 out of 28) taxa. Furthermore, using the culture method, the majority (14 out of 20) of living taxa grew at lower temperatures of 22 and 4 °C during long-term incubation, and few taxa (2 out of 20) were found at 37 °C during the initial days of incubation. Our results demonstrated the distribution of archaea in all analyzed food matrices, which opens new perspectives to expand our knowledge on archaea in foods and their beneficial and detrimental effects.
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Affiliation(s)
- Hooriyeh Mohammadpour
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale Universit'a 16, 35020 Legnaro, Pd, Italy
| | - Marco Cardin
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale Universit'a 16, 35020 Legnaro, Pd, Italy
| | - Lisa Carraro
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale Universit'a 16, 35020 Legnaro, Pd, Italy
| | - Luca Fasolato
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale Universit'a 16, 35020 Legnaro, Pd, Italy.
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food Science, University of Padua, Viale Universit'a 16, 35020 Legnaro, Pd, Italy
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Selma-Royo M, Calvo-Lerma J, Bäuerl C, Esteban-Torres M, Cabrera-Rubio R, Collado MC. Human milk microbiota: what did we learn in the last 20 years? MICROBIOME RESEARCH REPORTS 2022; 1:19. [PMID: 38046359 PMCID: PMC10688795 DOI: 10.20517/mrr.2022.05] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 04/06/2022] [Accepted: 04/29/2022] [Indexed: 12/05/2023]
Abstract
Human milk (HM) is the gold standard for infant nutrition during the first months of life. Beyond its nutritional components, its complex bioactive composition includes microorganisms, their metabolites, and oligosaccharides, which also contribute to gut colonization and immune system maturation. There is growing evidence of the beneficial effects of bacteria present in HM. However, current research presents limited data on the presence and functions of other organisms. The potential biological impacts on maternal and infant health outcomes, the factors contributing to milk microbes' variations, and the potential functions in the infant's gut remain unclear. This review provides a global overview of milk microbiota, what the actual knowledge is, and what the gaps and challenges are for the next years.
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Affiliation(s)
| | | | | | | | | | - Maria Carmen Collado
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia 46980, Spain
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