Effects of Kluyveromyces marxianus Isolated from Tibetan Mushrooms on the Plasma Lipids, Egg Cholesterol Level, Egg Quality and Intestinal Health of Laying Hens

Zhong, Siqiong; Liu, H.; Zhang, H.; Han, Tao; Jia, Hui; Xie, Yuanhong

doi:10.1590/1806-9061-2015-0070

Cited by 5 publications

(6 citation statements)

References 35 publications

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“…The highest egg weight was observed in hens fed 0.1 and 0.2% yeast culture during the experimental period, and this difference was statistically significant (P<0.05). Our findings corroborate previous studies (Ayanvale et al, 2006;Yalçin et al, 2008;Yalçın et al, 2015;Zhong et al, 2016), but disagree with others (Nursoy et al, 2004;Asli et al, 2007;Hassanein and Soliman, 2010;Gül et al, 2013;Sacakli et al, 2013).…”

Section: Discussionsupporting

confidence: 81%

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The role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hens

et al. 2018

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This study investigated the effects of different levels (0.05, 0.1, and 0.2%) of yeast culture supplementation on body weight, feed intake, feed conversion ratio, egg production, egg weight, egg quality traits, egg yolk fatty acid composition, and microbiological flora in feces. A total of 240 laying hens at 18-19 weeks of age were divided into four groups and fed a basal diet containing 2750 kcal/kg metabolizable energy and 16% crude protein for 16 weeks. The basal diet was supplemented with 0.05, 0.1, and 0.2% commercial yeast culture product obtained from Saccharomyces cerevisiae. The different levels of yeast culture supplementation to the diets did not statistically affect body weight change among the treatments. However, feed intake was lowest in the group fed 0.2% of yeast culture. The highest egg weights were obtained from the groups fed 0.1 and 0.2% yeast culture, when compared with control group. Regarding fatty acid composition, linolenic acid (C18:2 n6) was lowest in the group fed 0.2% yeast culture. However, yeast culture supplementation to the diet did not alter the microbial flora. Yeast culture (S. cerevisiae) supplementation to the diet of laying hens is beneficial for increasing feed intake and egg weight of laying hens without affecting the microbial flora in their digestive system.

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Section: Discussionsupporting

confidence: 81%

“…The best Haugh unit was found in the third trial group (P<0.005). Similarly, previous studies (Ayanwale et al, 2006;Yousefi and Karkoodi, 2007;Asli et al, 2007;Zhong et al, 2016) reported that egg yolk weight was increased by the supplementation of yeast culture.…”

Section: Discussionsupporting

confidence: 65%

The role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hens

et al. 2018

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“…It has traditionally been considered a dairy yeast but whole genome comparisons and studies of Lac12p variation showed that only a subset of K. marxianus strains are adapted to this niche (Ortiz-Merino et al, 2018). Examination of the origins of K. marxianus strains in culture collections shows that the yeast can be isolated from plants, fruits and other non-dairy niches plant sources (Suzuki et al, 2014; Zhong et al, 2016). It can be speculated that the expansion and functional diversification of MFS sugar transporters has its origins in pressures in the evolutionary history of K. marxianus.…”

Section: Discussionmentioning

confidence: 99%

Expansion and Diversification of MFS Transporters in Kluyveromyces marxianus

et al. 2019

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In yeasts, proteins of the Major Superfamily Transporter selectively bind and allow the uptake of sugars to permit growth on varied substrates. The genome of brewer’s yeast, Saccharomyces cerevisiae, encodes multiple hexose transporters (Hxt) to transport glucose and other MFS proteins for maltose, galactose, and other monomers. For sugar uptake, the dairy yeast, Kluyveromyces lactis, uses Rag1p for glucose, Hgt1 for glucose and galactose, and Lac12 for lactose. In the related industrial species Kluyveromyces marxianus, there are four genes encoding Lac12-like proteins but only one of them, Lac12, can transport lactose. In this study, which initiated with efforts to investigate possible functions encoded by the additional LAC12 genes in K. marxianus, a genome-wide survey of putative MFS sugar transporters was performed. Unexpectedly, it was found that the KHT and the HGT genes are present as tandem arrays of five to six copies, with the precise number varying between isolates. Heterologous expression of individual genes in S. cerevisiae and mutagenesis of single and multiple genes in K. marxianus was performed to establish possible substrates for these transporters. The focus was on the sugar galactose since it was already reported in K. lactis that this hexose was a substrate for both Lac12 and Hgt1. It emerged that three of the four copies of Lac12, four Hgt-like proteins and one Kht-like protein have some capacity to transport galactose when expressed in S. cerevisiae and inactivation of all eight genes was required to completely abolish galactose uptake in K. marxianus. Analysis of the amino acid sequence of all known yeast galactose transporters failed to identify common residues that explain the selectivity for galactose. Instead, the capacity to transport galactose has arisen three different times in K. marxianus via polymorphisms in proteins that are probably ancestral glucose transporters. Although, this is analogous to S. cerevisiae, in which Gal2 is related to glucose transporters, there are not conserved amino acid changes, either with Gal2, or among the K. marxianus galactose transporters. The data highlight how gene duplication and functional diversification has provided K. marxianus with versatile capacity to utilise sugars for growth.

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“…Kalsum et al (2012) reported that single probiotic of L. fermentum lowered cholesterol content in egg yolk. The reduction effect of the cholesterol content of the eggs by more than 26% was reported by using Kluyveromyces marxianus M3 strain yeast (Zhong et al, 2016). Khalifa and Noseer (2019) reported that quail fed on combination of probiotics (L. acidophilus, 10 6 cfu and S. cerevisiae 10 2 cfu) with ginger produced the lowest yolk cholesterol (10.6 mg/g) compared to control group (14.1 mg/g).…”

Section: Cholesterol Content In Egg and Meatmentioning

confidence: 98%

“…Manafi et al (2016) stated that the dietary inclusion of B. subtilis and BMD were not effecting the eggshell characteristics i.e., thickness, breaking strength, percentages, and also haugh unit. Zhong et al (2016) stated that supplementation of 0.3% yeast Kluyveromyces marxianus M3 strain on laying hen diet resulted in significant differences in the eggs nutrient composition (increase protein, crude fat level, and dry matter), weights, shell strength, albumen height, and haugh unit. Siadati et al (2018) reported that probiotic treatments (Protexin, Primalac, and Lactobacillus strains) had significant positive effects (P<0.05) on the height of albumen, haugh unit, and internal quality unit (IQU), whereas eggshell, yolk weight, and egg albumen weight of the quails were not affected by the treatments (P>0.05).…”

Section: Quality Of Quail Eggsmentioning

confidence: 99%

Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

Istiqomah

Sakti

Sofyan

et al. 2020

J. Indonesian Trop. Anim. Agric.

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This study aimed to evaluate the administration of Lactobacillus plantarum AKK-30 and Saccharomyces cerevisiae B-18 as probiotics in reducing cholesterol of blood, egg, and meat and also the production performance of laying quail (Coturnix coturnix Japonica). A number of 600 birds of the twenty one-day-old quails were distributed in a completely randomized design with 5 treatments and 6 replications (initial BW= 101.35 ± 1.64 g). Treatments were as follows: A = negative control (basal diet without probiotic), B = 1% of L. plantarum AKK-30 (107 cfu/g), C = 1% of S. cerevisiae B-18 (106 cfu/g), D = 1% of a probiotic consortium, E = positive control (commercial probiotic). Parameters observed were blood biochemistry profiles, product quality, and production performance. The results revealed that administration of 1% S. cerevisiae (C) resulted the lowest cholesterol in blood (101.75 mg/dL) and egg (9.44 mg/g) and while administration of 1% L. plantarum(B) increased meat protein and decreased fat content (P<0.05). Level of blood triglycerides, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) were not different among treatments. Probiotic treatments did not affect the growth performance, quail day production (QDP), feed conversion ratio (FCR) and egg uniformity. However, probiotic increased diameter of egg yolk (P<0.05). It was concluded that administration of single probiotic L. plantarum AKK-30 or S. cerevisiae B-18 improves the quality of laying quail products.

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Effects of Kluyveromyces marxianus Isolated from Tibetan Mushrooms on the Plasma Lipids, Egg Cholesterol Level, Egg Quality and Intestinal Health of Laying Hens

Cited by 5 publications

References 35 publications

The role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hens

The role of yeast culture (Saccharomyces cerevisiae) on performance, egg yolk fatty acid composition, and fecal microflora of laying hens

Expansion and Diversification of MFS Transporters in Kluyveromyces marxianus

Cholesterol-lowering activity of lactic acid bacteria and yeast when used as probiotics in laying quail (Coturnix coturnix Japonica)

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