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This study explores the effects of dietary supplementation with passion fruit peel pectin ( Passiflora edulis ) and red yeast cell walls ( Sporidiobolus pararoseus ) on growth performance, immunity, intestinal morphology, gene expression, and gut microbiota of Nile tilapia ( Oreochromis niloticus ). Nile tilapia with an initial body weight of approximately 15 ± 0.06 g were fed four isonitrogenous (29.09–29.94%), isolipidic (3.01–4.28%), and isoenergetic (4119–4214 Cal/g) diets containing 0 g kg −1 pectin or red yeast cell walls (T1 - Control), 10 g kg −1 pectin (T2), 10 g kg −1 red yeast (T3), and a combination of 10 g kg −1 pectin and 10 g kg −1 red yeast (T4) for 8 weeks. Growth rates and immune responses were assessed at 4 and 8 weeks, while histology, relative immune and antioxidant gene expression, and gut microbiota analysis were conducted after 8 weeks of feeding. The results showed that the combined supplementation (T4) significantly enhanced growth performance metrics, including final weight, weight gain, specific growth rate, and feed conversion ratio, particularly by week 8, compared to T1, T2, and T3 ( P < 0.05). Immunological assessments revealed increased lysozyme and peroxidase activities in both skin mucus and serum, with the T4 group showing the most pronounced improvements. Additionally, antioxidant and immune-related gene expression, including glutathione peroxidase (GPX), glutathione reductase (GSR), and interleukin-1 (IL1), were upregulated in the gut, while intestinal morphology exhibited improved villus height and width. Gut microbiota analysis indicated increased alpha and beta diversity, with a notable rise in beneficial phyla such as Actinobacteriota and Firmicutes in the supplemented groups. These findings suggest that the combined use of pectin and red yeast cell walls as prebiotics in aquaculture can enhance the health and growth of Nile tilapia, offering a promising alternative to traditional practices. Further research is needed to determine optimal dosages for maximizing these benefits. Supplementary Information The online version contains supplementary material available at 10.1038/s41598-024-73194-1.
This study explores the effects of dietary supplementation with passion fruit peel pectin ( Passiflora edulis ) and red yeast cell walls ( Sporidiobolus pararoseus ) on growth performance, immunity, intestinal morphology, gene expression, and gut microbiota of Nile tilapia ( Oreochromis niloticus ). Nile tilapia with an initial body weight of approximately 15 ± 0.06 g were fed four isonitrogenous (29.09–29.94%), isolipidic (3.01–4.28%), and isoenergetic (4119–4214 Cal/g) diets containing 0 g kg −1 pectin or red yeast cell walls (T1 - Control), 10 g kg −1 pectin (T2), 10 g kg −1 red yeast (T3), and a combination of 10 g kg −1 pectin and 10 g kg −1 red yeast (T4) for 8 weeks. Growth rates and immune responses were assessed at 4 and 8 weeks, while histology, relative immune and antioxidant gene expression, and gut microbiota analysis were conducted after 8 weeks of feeding. The results showed that the combined supplementation (T4) significantly enhanced growth performance metrics, including final weight, weight gain, specific growth rate, and feed conversion ratio, particularly by week 8, compared to T1, T2, and T3 ( P < 0.05). Immunological assessments revealed increased lysozyme and peroxidase activities in both skin mucus and serum, with the T4 group showing the most pronounced improvements. Additionally, antioxidant and immune-related gene expression, including glutathione peroxidase (GPX), glutathione reductase (GSR), and interleukin-1 (IL1), were upregulated in the gut, while intestinal morphology exhibited improved villus height and width. Gut microbiota analysis indicated increased alpha and beta diversity, with a notable rise in beneficial phyla such as Actinobacteriota and Firmicutes in the supplemented groups. These findings suggest that the combined use of pectin and red yeast cell walls as prebiotics in aquaculture can enhance the health and growth of Nile tilapia, offering a promising alternative to traditional practices. Further research is needed to determine optimal dosages for maximizing these benefits. Supplementary Information The online version contains supplementary material available at 10.1038/s41598-024-73194-1.
Functional foods significantly affect social stability, human health, and food security. Plants and microorganisms are high-quality chassis for the bioactive ingredients in functional foods. Characterised by precise nutrition and the provision of both nutritive and medicinal value, functional foods serve a as key extension of functional agriculture and offer assurance of food availability for future space exploration efforts. This review summarises the main bioactive ingredients in functional foods and their functions, describes the strategies used for the nutritional fortification and industrial production of functional foods, and provides insights into the challenges and future developments in the applications of plants and microorganisms in functional foods. Our review aims to provide a theoretical basis for the development of functional foods, ensure the successful production of new products, and support the U.N. Sustainable Development Goals, including no poverty, zero hunger, and good health and well-being.
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