Pleurotus eryngii root waste and soybean meal co-fermented protein improved the growth, immunity, liver and intestinal health of largemouth bass (Micropterus salmoides)

Xu, Jian-Ming; Gao, Wen-Rong; Liang, Ping; Cai, Guo-He; Yang, Hong-Ling; Lin, Jian-Bin; Sun, Yun-Zhang

doi:10.1016/j.fsi.2024.109551

Fish & Shellfish Immunology

2024

DOI: 10.1016/j.fsi.2024.109551

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Pleurotus eryngii root waste and soybean meal co-fermented protein improved the growth, immunity, liver and intestinal health of largemouth bass (Micropterus salmoides)

Jian-Ming Xu,

Wen-Rong Gao,

Ping Liang

et al.

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2024

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Cited by 2 publications

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A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms

Sivamaruthi,

Sisubalan,

Kesika

et al. 2024

Journal of Food Science

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Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol‐lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost‐effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti‐glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health‐promoting properties.

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A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms

Sivamaruthi,

Sisubalan,

Kesika

et al. 2024

Journal of Food Science

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Effects of Dietary L-glutamic acid on the Growth Performance, Gene Expression Associated with Muscle Growth-Related Gene Expression, and Intestinal Health of Juvenile Largemouth Bass (Micropterus salmoides)

Jiang,

Huang,

Zhou

et al. 2024

Fishes

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The present research examined the impact of L-glutamic acid (Glu) supplementation on the growth performance, muscle composition, gene expression correlated with muscle growth, and intestinal health of largemouth bass. There were 525 fish in total, which were distributed randomly into five groups. Each group had three replicates, and each replicate consisted of 35 fish. Groups with control and experimental diets were assigned glutamic acid amounts of 0.2%, 0.4%, 0.6%, and 0.8%. The findings demonstrated that glutamic acid supplementation enhanced growth performance, feed intake (FI), and condition factor (CF), with the best value being attained at 0.4% Glu. The mean muscle fiber area was increased and the muscle fiber density was decreased in the 0.6% Glu group. The levels of total amino acids and specific amino acids, such as glutamic acid, aspartic acid, leucine, valine, alanine, and glycine, were shown to be higher in the 0.6% Glu group. In the 0.6% Glu group, the mRNA expression levels of atrogin-1, murf-1, foxo3a, and 4e-bp1 were decreased compared to the control group. Conversely, the mRNA expression levels of myf5, myog, myod, s6k1, tor, akt, and pi3k were increased in the 0.6% Glu group compared to the control group. The 0.4% Glu group had higher intestinal amylase, lipase, and protease activities and greater villus height, villus width, and muscle thickness. In summary, Glu can support largemouth bass growth, muscular development, intestinal digestion, and absorption.

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Pleurotus eryngii root waste and soybean meal co-fermented protein improved the growth, immunity, liver and intestinal health of largemouth bass (Micropterus salmoides)

Cited by 2 publications

References 64 publications

A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms

A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms

Effects of Dietary L-glutamic acid on the Growth Performance, Gene Expression Associated with Muscle Growth-Related Gene Expression, and Intestinal Health of Juvenile Largemouth Bass (Micropterus salmoides)

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