plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity

Antioxidant capacity of fermented corn gluten meal in broiler chickens: a solid-state approach with mixed microbial fermentation

Fermentation of feed with probiotic and biofunctional properties has gained global attention for its potential to enhance digestive absorption and improve overall functional quality. This study investigates the antioxidant capacity and expression of antioxidant-related genes in broiler chickens fed with fermented corn gluten meal (FCGM) containing mixed microbial cultures. Seventy-two male Yellow-Feathered broiler chickens were randomly assigned to 2 groups, each consisting of 3 replicates, and were fed experimental diets containing either corn gluten meal or FCGM for 42 d. The antioxidant capacity of FCGM was assessed in vivo. Chickens fed with FCGM exhibited significant increases in serum glutathione concentration, as well as enhanced activities of total superoxide dismutase, glutathione peroxidase, and catalase (CAT) in their serum. Similar trends were observed in the liver, specifically in the activities of glutathione peroxidase and CAT. Additionally, the expression levels of key antioxidant-related genes in the liver, such as glutathione synthase, superoxide dismutase 1, superoxide dismutase 2, CAT, and glutathione peroxidase 1, were examined. The results indicated that FCGM significantly enhanced antioxidant capacity in broiler chickens. This study highlights the potential benefits of utilizing solid-state fermentation with mixed microbial cultures to improve the antioxidant properties of corn gluten meal, thereby contributing to the overall health and well-being of broiler chickens.

Preparation of Glutamine-Enriched Fermented Feed from Corn Gluten Meal and Its Functionality Evaluation

China faces a persistent deficiency in feed protein resources. Enhancing the utilization efficiency of indigenous feed protein resources emerges as a viable strategy to alleviate the current deficit in protein feed supply. Corn gluten meal (CGM), characterized by a high proportion of crude protein and glutamine, is predominantly employed in animal feed. Nonetheless, the water-insolubility of CGM protein hampers its protein bioavailability when utilized as feed material. The aim of this study was to augment protein bioavailability, liberate glutamine peptides from CGM, and produce glutamine-enriched CGM fermented feed. We executed a co-fermentation protocol using Bacillus subtilis A5, Lactobacillus 02002, and acid protease to generate the CGM fermented feed. Subsequent in vivo experiments with broilers were conducted to assess the efficacy of the fermented product. The findings revealed that the soluble protein, glutamine, small peptides, and lactic acid contents in the fermented feed increased by 69.1%, 700%, 47.6%, and 125.9%, respectively. Incorporating 15% and 30% CGM fermented feed into the diet markedly enhanced the growth performance and intestinal health of broilers, positively modulated the cecal microbiota structure, and augmented the population of beneficial bacteria, specifically Lactobacillus. These results furnish both experimental and theoretical foundations for deploying CGM fermented feed as an alternative protein feed resource.

Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis)

Normally, proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing; however, the studies on crustaceans, especially Eriocheir sinensis, remain limited. This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E. sinensis rearing. First, non-fermented feed (NFD) and fermented feed (FD) were produced and assessed, respectively. Then, the "Y" maze feed choice behavior test (180 times; 30 times, 6 rounds) was conducted to assess the attractiveness of these 2 feeds for crabs. Finally, a total of 80 crabs (44.10 ± 0.80 g) were randomly assigned into 2 groups with 4 replicates, and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth, antioxidant capacity, meat flavor, and intestinal microbiota. In this study, FD showed higher levels of crude protein (P < 0.01), soluble protein (P < 0.01), amino acids (P < 0.05), lactic acid (P < 0.001), and lower levels of crude fiber (P < 0.05) and antinutritional factors (agglutinin, trypsin inhibitor, glycinin, and β-conglycinin) (P < 0.001) than NFD. Additionally, FD was more attractive to crabs than NFD (P < 0.01) and it stimulated the appetite of crabs more than NFD (P < 0.05). The growth performance, feed efficiency, and digestive enzyme activity of FD-fed crabs were significantly higher than those of NFD-fed crabs (P < 0.05). The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs, particularly in "sweet" and "umami" tastes. Moreover, the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs (P < 0.05). Fermented feed also affected the diversity and composition of intestinal microflora. The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine. In conclusion, the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E. sinensis rearing.

The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal

The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at two different periods of time, for improvement of nutritional characteristics in piglets’ feeding. The fermentation has reduced the content of two anti-nutritional factors, intact glucosinolates and 3-butyl isothiocyanate, by 51.60–66.04% and 55.21–63.39%, respectively, by fermentation with either Saccharomyces cerevisiae or Saccharomyces boulardii for 24 h. The fermentation by these yeasts also lowered the content of total polyphenolic compounds by 21.58–23.55% and antioxidant activity (DPPH) by 17.03–21.07%. Furthermore, the content of carbohydrates and organic acids has dramatically decreased between 89.20 and 98.35% and between 31.48 and 77.18%, respectively. However, the content of some individual phenolic acids (gallic, p-coumaric, sinapic) and crude protein content (10–13%) has been increased. Thus, the results showed that fermentation with Saccharomyces cerevisiae or Saccharomyces boulardii has reduced the content of antinutritive factors and increased the protein content of the rapeseed meal, without major adverse effects on its overall nutritive value.