scholarly journals Assessment of Intestinal Immunity and Permeability of Broilers on Partial Replacement Diets of Two-Stage Fermented Soybean Meal by Bacillus velezensis and Lactobacillus brevis ATCC 367

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2336
Author(s):  
Chia Fen Tsai ◽  
Li Jen Lin ◽  
Chao Humg Wang ◽  
Ching Sung Tsai ◽  
Shang Chang Chang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soybean Meal ◽  
Fold Increase ◽  
Intestinal Immunity ◽  
Villus Height ◽  
Two Stage ◽  
Fermented Soybean Meal ◽  
Crypt Depth ◽  
Fermented Soybean

The effect of soybean peptides from fermented soybean meal on the intestinal immunity and tight junction of broilers was assessed. Roughly, two-stage fermented soybean meal prepared with Bv and Lb (FSBMB+L), which has nearly three times higher soluble peptides than soybean meal (SBM), and reduced galacto-oligosaccharide (GOS) content and allergen protein. The one-stage fermented by Bv (FSBMB) has the highest soluble peptides, while commercial lactic acid bacteria (FSBML) has the highest Lactic acid bacteria count; these were used to compare the differences in the process. Ross308 broilers (n = 320) were divided into four groups: SBM diet and a diet replaced with 6% FSBMB+L, FSBMB, or FSBML. The growth performance was recorded during the experiment, and six birds (35-day-old) per group were euthanized. Analysis of their jejunum and ileum showed that the fermented soybean meal significantly improved the villus height in the jejunum (p < 0.05) and reduced the crypt hyperplasia. The FSBMB group had the highest reducing crypt depth; however, the FSBMB+L group had the highest villus height/crypt depth in the ileum (p < 0.05). In the jejunum, the relative mRNA of CLDN-1 and Occludin increased 2-fold in the treatments, and ZO-1 mRNA increased 1.5 times in FSBML and FSBMB+L (p < 0.05). Furthermore, the level of NF-κB and IL-6 mRNAs in FSBML increased, respectively, by 4 and 2.5 times. While FSBMB, along with FSBMB+L, had a 1.5-fold increase in the mRNA of IL-10, that of NF-κB increased 2-fold. FSBMB+L and FSBMB singly led to a 2- and 3-fold increase in IL-6 mRNA, respectively (p < 0.05). FSBMB and FSBMB+L can also upregulate MUC2 in the jejunum (p < 0.05). In short, using the soybean peptides from two-stage fermented soybean meal can ameliorate the negative factors of SBM and effectively regulate immune expression and intestinal repair, which will help broilers maintain intestinal integrity.

Fermented Soybean Meal Increases Lactic Acid Bacteria in Gut Microbiota of Atlantic Salmon (Salmo salar)

2017 ◽  
Vol 10 (3) ◽  
pp. 566-576 ◽  
Author(s):  
Natalia Catalán ◽  
Alejandro Villasante ◽  
Jurij Wacyk ◽  
Carolina Ramírez ◽  
Jaime Romero
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Atlantic Salmon ◽  
Gut Microbiota ◽  
Salmo Salar ◽  
Soybean Meal ◽  
Fermented Soybean Meal ◽  
Fermented Soybean ◽  
Atlantic Salmon Salmo Salar

scholarly journals The Effect of Diet with Fermented Soybean Meal on Blood Metabolites and Redox Status of Chickens

2020 ◽  
Vol 20 (2) ◽  
pp. 599-611
Author(s):  
Iwona Sembratowicz ◽  
Robert Chachaj ◽  
Magdalena Krauze ◽  
Katarzyna Ognik
Keyword(s):  
Soybean Meal ◽  
Broiler Chickens ◽  
Body Weight Gain ◽  
Hdl Cholesterol ◽  
Fold Increase ◽  
Redox Status ◽  
Blood Metabolites ◽  
Control Group ◽  
Fermented Soybean Meal ◽  
Fermented Soybean

AbstractThe aim of the study was to determine whether replacing soybean meal with 3% or 6% fermented soybean meal would positively affect blood metabolites and redox status of broiler chickens. The experiment was carried out on 600 broiler chickens assigned to three experimental groups of 200 chickens each (10 replications of 20 individuals each). In the control group, soybean meal (SBM) was the main source of dietary protein, whereas the remaining groups were fed diets in which soybean meal was partially replaced with 3% or 6% fermented soybean meal (FSBM-3%, FSBM-6%). The fermentation of the SBM contributed to an increase of Lactobacillus, content of crude protein, methionine and lysine, and especially over a 30-fold increase in the concentration of lactic acid. The inclusion of 3% or 6% share of FSBM in the diet of chickens contributed to an increase in total antioxidant potential (FRAP) and plasma total glutathione content. In blood of chickens receiving FSBM an increase of total protein and HDL cholesterol content, aspartate aminotransferase activity and a decrease in urea content were noted. In addition to the positive effect on protein and lipid metabolism as well as antioxidant defence, the diet with a 6% share of FSBM improved body weight gain of chickens. In conclusion, it can be suggested that introducing 6% share of FSBM in place of FSM is more justified.

scholarly journals Lactobacillus formosensis sp. nov., a lactic acid bacterium isolated from fermented soybean meal

2015 ◽  
Vol 65 (Pt_1) ◽  
pp. 101-106 ◽  
Author(s):  
Chi-huan Chang ◽  
Yi-sheng Chen ◽  
Tzu-tai Lee ◽  
Yu-chung Chang ◽  
Bi Yu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Soybean Meal ◽  
Type Species ◽  
Diaminopimelic Acid ◽  
Content Type ◽  
Fermented Soybean Meal ◽  
Fermented Soybean ◽  
Link Type ◽  
Type Strains

A Gram-reaction-positive, catalase-negative, facultatively anaerobic, rod-shaped lactic acid bacterium, designated strain S215T, was isolated from fermented soybean meal. The organism produced d-lactic acid from glucose without gas formation. 16S rRNA gene sequencing results showed that strain S215T had 98.74–99.60 % sequence similarity to the type strains of three species of the genus Lactobacillus ( Lactobacillus farciminis BCRC 14043T, Lactobacillus futsaii BCRC 80278T and Lactobacillus crustorum JCM 15951T). A comparison of two housekeeping genes, rpoA and pheS, revealed that strain S215T was well separated from the reference strains of species of the genus Lactobacillus . DNA–DNA hybridization results indicated that strain S215T had DNA related to the three type strains of species of the genus Lactobacillus (33–66 % relatedness). The DNA G+C content of strain S215T was 36.2 mol%. The cell walls contained peptidoglycan of the d-meso-diaminopimelic acid type and the major fatty acids were C18 : 1ω9c, C16 : 0 and C19 : 0 cyclo ω10c/C19 : 1ω6c. Phenotypic and genotypic features demonstrated that the isolate represents a novel species of the genus Lactobacillus , for which the name Lactobacillus formosensis sp. nov. is proposed. The type strain is S215T ( = NBRC 109509T = BCRC 80582T).

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