Aspergillus awamori‐fermented mung bean seed coats enhance the antioxidant and immune responses of weaned pigs

Abstract

The potential benefits of Aspergillus-fermented mung bean seed coats (FMSC) for weaned pigs remain unexplored. Both in vitro and in vivo experiments were employed to evaluate the potential of FMSC supplement on the growth, antioxidant and immune responses of weaned pigs. The total polyphenols and DPPH scavenging capability of ethanol extract of FMSC exhibited a greater (p < 0.01) increase than those of pre-fermentation. With the addition of the polyphenol of FMSC extract, an increase in phagocytosis by neutrophils and proliferation of peripheral blood mononuclear cells (PBMC) were found. However, these observations were significantly inhibited (p < 0.05) in those activated cells. Next, 96 weaned pigs were allotted with a randomized complete block design into four dietary treatments, including 0 (control), 600, 1200 or 1800 mg/kg FMSC in a corn-soya bean meal basal diet for a 35-day trial. The pigs were injected with swine enzootic pneumonia (SEP) vaccines at day 3 and day 21 respectively. The results showed that dietary treatment failed to affect growth performance or serum SEP titre. The diet supplemented with 600-1800 mg/kg FMSC decreased faecal lactoferrin on day 21 and increased plasma trolox equivalent antioxidant capacity (TEAC) and erythrocytes catalase activity, as well as decreased (p < 0.01) plasma malondialdehyde (MDA) concentration on day 35. Diet supplementation of 1800 mg/kg FMSC increased phagocytosis by neutrophils and PBMC proliferation induced by pokeweed mitogen (PWM). However, the polymorphonuclear leucocytes (PMN)-positive respiratory burst cells were decreased in the supplementation of 1200 or 1800 mg/kg FMSC respectively. In addition, the serum haptoglobin concentration was decreased in the supplementation with 1200 mg/kg FMSC. Taken together, FMSC enriches polyphenols with antioxidative and immune modulated properties. After feeding FMSC, an improvement in antioxidative capability and immunocompetence was found, implying that FMSC could provide as a feed additive at optimal level 1200 mg/kg for weaned pigs.

A Summary of New Findings on the Biological Effects of Selenium in Selected Animal Species—A Critical Review

“…This is due to the use of various measurement units and, in particular, by a wide variety of analytical methods used [ 269 ]. The authors do not indicate enzymatic activity in blood only in μkat∙L −1 of whole blood [ 270 ], but also in μmol∙g −1 of hemoglobin (Hb) [ 304 ], U∙g −1 of hemoglobin [ 342 ], mmol∙L −1 of serum [ 343 ], IU∙L −1 serum [ 344 ], U∙mL −1 of serum [ 102 ]. There is a vast variety of other reference units found in the literature such as: IU∙L −1 of whole blood, IU∙mL −1 PCV (packed cell volume) [ 269 ], per mg of blood plasma protein, mg of hemoglobin, mL of whole blood as well as mL of blood plasma [ 345 ].…”

“…The GPx activity in samples is most often measured by the method of Paglia and Valentine [ 356 ]—([ 102 , 267 , 271 , 303 , 306 , 342 , 344 , 346 , 357 , 358 , 359 , 360 ]) ( Appendix Table A1 ), which is based on the measurement of the decrease in light absorbance at 340 nm after oxidation of glutathione by cumene hydroperoxide catalyzed by glutathione peroxidase [ 306 ].…”

Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

“…The genus Aspergillus is a group of filamentous fungi with a large number of species that are very important to industrial applications owing to their good fermentation capabilities (Hegde et al, 2006). The most commonly used species of the genus Aspergillus are Aspergillus niger, Aspergillus oryzae and Aspergillus awamori which are commonly applied in fermented food production and generally considered food-grade microorganisms (Dulf et al, 2015;Lee et al, 2015Lee et al, , 2017. The most commonly used species of the genus Aspergillus are Aspergillus niger, Aspergillus oryzae and Aspergillus awamori which are commonly applied in fermented food production and generally considered food-grade microorganisms (Dulf et al, 2015;Lee et al, 2015Lee et al, , 2017.…”

“…They have been widely used to increase the total phenolic content of Radix astragali, berry pomaces, soy sauce and other fermented products (Sheih et al, 2011;Dulf et al, 2015;Peng et al, 2017). The most commonly used species of the genus Aspergillus are Aspergillus niger, Aspergillus oryzae and Aspergillus awamori which are commonly applied in fermented food production and generally considered food-grade microorganisms (Dulf et al, 2015;Lee et al, 2015Lee et al, , 2017.…”

Digestive Morphology of Native Pig Supplemented by Different Levels of Fermented Vigna radiata L.

“…In modern pig husbandry, piglets are forcibly weaned at 3 to 4 weeks of age, which is much shorter than that in the natural suckling habitat of approximately 8 to 12 weeks of nursing. Early weaning of pigs resulted in increased expression of genes related to oxidative stress and immune activation but decreased expression of genes related to macronutrient metabolism and cellular proliferation in the gut (Lee et al, 2016). Mungbean is a warm-season annual highly branched having trifoliate leaves like the other legumes.…”