Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation

Khan, Sher Ali; Zhang, Mingwei; Liu, Lei; Dong, Lihong; Ma, Yongxuan; Wei, Zhencheng; Chi, Jianwei; Zhang, Ruifen

doi:10.1016/j.foodchem.2020.126985

Cited by 36 publications

(10 citation statements)

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“…improve ADG and feed utilization of piglets (16)(17)(18). Yeast culture stimulated intestinal fermentation, increased the yield of volatile fatty acids and the products of bacterial fermentation, and provided some energy for pigs to improve nutrient utilization (19)(20)(21).…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Yucca Schidigera Extract and Oral Candida utilis on Growth Performance and Intestinal Health of Weaned Piglets

Yang

Wang

et al. 2021

Front. Nutr.

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Weaning piglets experienced the transformation from breast milk to solid feed and present the proliferation of pathogens, the presence of diarrhea, poor growth performance and even death. Plant extracts and probiotics have certain potential in improving animal growth performance, antioxidant capacity and immune function. The purpose of this study was to explore the effects of dietary yucca schidigera extract (YSE) and oral Candida utilis (CU) on growth performance and intestinal health weaned piglets. According to a 2 × 2 factorial design with the main factors being CU (orally administered 1 mL of 0.85% saline with or without CU; fed basal diet with or without 120 mg/kg YSE), forty 28 d healthy weaned piglets were randomly allocated into four groups of 10 barrows each: (1) piglets fed basal diet and orally administered 1 mL of 0.85% saline (CON); (2) piglets fed basal diet and orally administered 1 mL 1 × 109 cfu/mL C. utilis in 0.85% saline (CU); (3) piglets fed the basal diet containing YSE (120 mg/kg) and orally administered 1 mL of 0.85% saline (YSE); (4) Piglets fed the basal diet containing 120 mg/kg YSE and 1 mL 1 × 109 cfu/mL C. utilis in 0.85% saline (YSE+CU). This study lasted 28 days and evaluated the effects of dietary YSE and oral CU on growth performance, immunity, antioxidant function, ileal morphology, and intestinal microflora in weaned piglets. Dietary YSE increased ADG, the spleen and lymph node indexes, serum GLU, BUN, T-SOD, T-AOC, CAT concentrations, ileal villus height and villus height/crypt depth, jejunal occludin, and β-definsin-2 concentrations and ileal occludin concentration in weaned piglets (P < 0.05); decreased the diarrhea rate and mortality, rectal pH and urine pH, the BUN and MDA concentrations, crypt depth (P < 0.05); improved the diversity of cecal microflora. Orally CU increased ADG, and ADFI, the T-SOD, T-AOC, and CAT activity, ileal villus height, villus height/crypt depth, jejunum occludin, and β-definsin-2 concentrations (P < 0.05); reduced the diarrhea rate and mortality, urine pH, the BUN and MDA concentrations, crypt depth (P < 0.05); improved the diversity of cecal microflora. Dietary YSE and orally CU increased the T-SOD, T-AOC, and CAT activity, villus height/crypt depth, jejunal occludin concentration; reduced the diarrhea rate of weaned piglets by 28%, gastric pH, ileal pH, cecal pH and urine pH, MDA, crypt depth; improved the diversity of cecal microflora. YSE and CU could improve the growth performance, reduce the diarrhea rate, improve intestinal health, and increase the diversity and abundance of cecal microflora in weaned piglets and expected to be used as antibiotics alternative feed additives in the production of weaned piglets.

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Yucca Schidigera Extract and Oral Candida utilis on Growth Performance and Intestinal Health of Weaned Piglets

Yang

Wang

et al. 2021

Front. Nutr.

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“…Microbial enzymes have the ability to release phenolics from bound forms and to enhance free phenolic content. For example, protease, cellulase, and amylase can hydrolyze the structural components, and facilitate the action of esterase and xylanase, causing the release of insoluble-bound phenolics from their covalent bonds in the cell wall [29,45,50]. Glucosidases are able to release phenolic compounds from their soluble conjugated forms, and are often conjugated to sugars as glycosides [51].…”

Section: Discussionmentioning

confidence: 99%

“…The influence of fermentation on food phenolics has been evaluated in various studies [7,[29][30][31][32], with differences in microorganisms used, food matrixes, and fermentation conditions such as temperature and duration. In our study, fermentation behavior, considering microbial parameters and pH changes, total phenolic content, phenolic profile, and antioxidant activity, was assessed during the fermentation process following a cold storage period of 14 days.…”

Section: Introductionmentioning

confidence: 99%

Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

et al. 2021

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This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage period (24 h, 4th day, 7th day, 14th day), on microbial parameters, pH changes, total phenolic content, phenolic compounds profile, and antioxidant activity of buckwheat water- and milk-based mashes, flavored with cranberries and unflavored. The tested starter Fresco culture effectively fermented the buckwheat products and the viable cell counts of potentially probiotic bacteria were sufficient to demonstrate the health-promoting properties of final products. Lactic acid bacteria had a positive impact on total phenolic compound content, total flavonoid content, and antioxidant activity of buckwheat mashes, whereby final values (14 days) were higher by about 16.9–130.8%, 13.4–37.7%, and 14.5–145.9%, respectively, in comparison to initial values (0 h). Seven phenolic acids (gallic, protocatechuic, vanillic, syringic, caffeic, p-coumaric, and ferulic) and two flavonoids (rutin and quercetin) in buckwheat mashes were measured during the experimental period. The content of quercetin, gallic, and protocatechuic acids increased and, conversely, p-coumaric acid decreased, in all products. Prepared buckwheat fermented products have the potential to meet the criteria for potentially functional foods.

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“…In addition, the researches on piglets and growing-nishing pigs showed that yeast culture could improve the daily gain and feed utilization rate of piglets [14][15][16] . It may be that yeast culture stimulated intestinal fermentation, increased the yield of volatile fatty acids and the end products of bacterial fermentation, and provided some energy for pigs to improve nutrient utilization [17][18][19] .…”

Section: Discussionmentioning

confidence: 99%

Effects of Yucca Shidigera Extract and Candida Utilis on Growth Performance and Intestinal Health of Weaned Piglets

Yang¹,

Wang²,

He³

et al. 2020

Preprint

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BackgroundEconomic benefit is an important goal pursued by animal husbandry industry. The emergence of antibiotics has promoted the development of animal husbandry, but many problems caused by the abuse of antibiotics have caused concerns about the use of antibiotics from all walks of life. Therefore, it is imperative to find alternatives to antibiotics. A large number of studies have shown that plant extracts and probiotics have certain potential in improving animal growth performance, antioxidant capacity and immune function. The purpose of this study was to explore the effects of Yucca Shidigera Extract (YSE) and Candida Utilis (CU) on weaned piglets. We compared and evaluated the effects of YSE and CU on weaned piglets from the aspects of growth performance, immunity, antioxidant function, ileal morphology and microflora changes. Forty 28-day-old healthy weaned piglets (Rongchang pig×Landrace×Large white) were randomly divided into 4 treatments: (1) control group (CON); (2) CU; (3) YSE; (4) CU+YSE. ResultsOur results showed that YSE and CU improved the growth performance by significantly increasing final weight, average daily gain (ADG) (P < 0.05), and there is decreasing trend of feed/gain ratio (P=0.087). The effect of adding YSE or CU alone on growth performance had little difference, and the effect of oral CU was slightly better than that of adding YSE. At the same time, the combination of YSE and CU had a good effect on reducing the diarrhea rate. In addition, both YSE and CU increased the diversity of cecal microflora, and CU increased the diversity more significantly, but did not change the dominant microflora of cecum. We also found that the addition of YSE and CU could maintain the structural integrity of intestinal tissue and regulate intestinal pH, to maintain the level of intestinal-associated immune proteins. At the same time, YSE and CU have certain benefits in regulating intestinal flora. ConclusionYSE and CU can improve the growth performance, reduce the diarrhea rate, improve intestinal health, and increase the diversity and abundance of cecal microflora in weaned piglets. Therefore, they are expected to be used as probiotics in the production of weaned piglets.

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Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation

Cited by 36 publications

References 39 publications

Effects of Dietary Yucca Schidigera Extract and Oral Candida utilis on Growth Performance and Intestinal Health of Weaned Piglets

Effects of Dietary Yucca Schidigera Extract and Oral Candida utilis on Growth Performance and Intestinal Health of Weaned Piglets

Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties

Effects of Yucca Shidigera Extract and Candida Utilis on Growth Performance and Intestinal Health of Weaned Piglets

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