Industrial Enzymes as Feed Supplements—Advantages to Nutrition and Global Environment

Rebello, Sharrel; Balakrishnan, Divya; Anoopkumar, A. N.; Sindhu, Raveendran; Pandey, Ashok; Aneesh, Embalil Mathachan

doi:10.1007/978-981-13-3263-0_15

Cited by 10 publications

(4 citation statements)

References 51 publications

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“…The results confirmed that supplementation of poultry feed with immobilized enzymes resulted in a marked increase in the release of reducing sugars compared to free α-amylases. One of the most widely used feed additives in the poultry industry is α-amylase, which can improve starch digestibility and poultry performance . It has been reported that acidic α-amylase from Bacillus subtilis is a good candidate for use as a chicken feed enzyme because of its high thermostability during the pelleting process of feed production .…”

Section: Resultsmentioning

confidence: 99%

Computational Insights into the Selecting Mechanism of α-Amylase Immobilized on Cellulose Nanocrystals: Unveiling the Potential of α-Amylases Immobilized for Efficient Poultry Feed Hydrolysis

Motahar,

Tiyoula,

Motamedi

et al. 2023

Bioconjugate Chem.

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The selection of an appropriate amylase for hydrolysis poultry feed is crucial for achieving improved digestibility and high-quality feed. Cellulose nanocrystals (CNCs), which are known for their high surface area, provide an excellent platform for enzyme immobilization. Immobilization greatly enhances the operational stability of α-amylases and the efficiency of starch bioconversion in poultry feeds. In this study, we immobilized two metagenome-derived α-amylases, PersiAmy2 and PersiAmy3, on CNCs and employed computational methods to characterize and compare the degradation efficiencies of these enzymes for poultry feed hydrolysis. Experimental in vitro bioconversion assessments were performed to validate the computational outcomes. Molecular docking studies revealed the superior hydrolysis performance of PersiAmy3, which displayed stronger electrostatic interactions with CNCs. Experimental characterization demonstrated the improved performance of both α-amylases after immobilization at high temperatures (80 °C). A similar trend was observed under alkaline conditions, with α-amylase activity reaching 88% within a pH range of 8.0 to 9.0. Both immobilized α-amylases exhibited halotolerance at NaCl concentrations up to 3 M and retained over 50% of their initial activity after 13 use cycles. Notably, PersiAmy3 displayed more remarkable improvements than PersiAmy2 following immobilization, including a significant increase in activity from 65 to 80.73% at 80 °C, an increase in activity to 156.48% at a high salinity of 3 M NaCl, and a longer half-life, indicating greater thermal stability within the range of 60 to 80 °C. These findings were substantiated by the in vitro hydrolysis of poultry feed, where PersiAmy3 generated 53.53 g/L reducing sugars. This comprehensive comparison underscores the utility of computational methods as a faster and more efficient approach for selecting optimal enzymes for poultry feed hydrolysis, thereby providing valuable insights into enhancing feed digestibility and quality.

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Section: Resultsmentioning

confidence: 99%

Computational Insights into the Selecting Mechanism of α-Amylase Immobilized on Cellulose Nanocrystals: Unveiling the Potential of α-Amylases Immobilized for Efficient Poultry Feed Hydrolysis

Motahar,

Tiyoula,

Motamedi

et al. 2023

Bioconjugate Chem.

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“…Despite being substrate‐dependent, the use of combinations of enzymes, like amylase, xylanase, and protease, has demonstrated additive or synergistic effects in broilers (Singh et al., 2019). Xylanases hydrolyze the plant cell wall, manipulating the accessibility of gastrointestinal enzymes to the intracellular material (Rebello et al., 2019), and the action of proteases may increase the digestibility of starch and fat (McCafferty et al., 2022). By improving nutrient digestibility, the use of exogenous enzymes can also minimize the probability of harmful microbes interacting with accessible substrates, thereby enhancing the general health of poultry (Ducatelle et al., 2018; O'Neill et al., 2014).…”

Section: Strategies To Control Pathogen Contamination In the Chicken ...mentioning

confidence: 99%

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Chowdhury

Ashrafudoulla

Mevo

et al. 2023

Comp Rev Food Sci Food Safe

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Poultry is thriving across the globe. Chicken meat is the most preferred poultry worldwide, and its popularity is increasing. However, poultry also threatens human hygiene, especially as a fomite of infectious diseases caused by the major foodborne pathogens (Campylobacter, Salmonella, and Listeria). Preventing pathogenic bacterial biofilm is crucial in the chicken industry due to increasing food safety hazards caused by recurring contamination and the rapid degradation of meat, as well as the increased resistance of bacteria to cleaning and disinfection procedures commonly used in chicken processing plants.To address this, various innovative and promising strategies to combat bacterial resistance and biofilm are emerging to improve food safety and quality and extend shelf-life. In particular, natural compounds are attractive because of their potential antimicrobial activities. Natural compounds can also boost the immune system and improve poultry health and performance. In addition to phytochemicals, bacteriophages, nanoparticles, coatings, enzymes, and probiotics represent unique and environmentally friendly strategies in the poultry processing industry to prevent foodborne pathogens from reaching the consumer. Lactoferrin, bacteriocin, antimicrobial peptides, cell-free supernatants, and biosurfactants are also of considerable interest for their prospective application as natural antimicrobials for improving the safety of raw poultry meat. This review aims to describe the feasibility of these proposed strategies and provide an overview of recent published evidences to control microorganisms in the poultry industry, considering the human health, food safety, and economic aspects of poultry production.

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“…Enzymes added to animal feed have in modern days gained popularity, due to the increase in nutrient digestibility that leads to benefit in nutrition, while reducing the environmental impact. The use of various enzymes enhances nutrient utilization from feed ingredients (Adeola and Cowieson, 2011;Aureli et al, 2018;Cowieson and Roos, 2016;Dersjant-Li et al, 2015;Rebello et al, 2019). As summarized by Ohja and colleagues, in addition to the improvement of digestion of nutrients, enzymes can aid in the release of micronutrients (Ojha et al, 2019); and as a result of less undigested food reaching the lower gut and the intestinal microbiota, there is a general improvement of gut health (Bedford and Cowieson, 2012;Ojha et al, 2019).…”

mentioning

confidence: 99%

“…As summarized by Ohja and colleagues, in addition to the improvement of digestion of nutrients, enzymes can aid in the release of micronutrients (Ojha et al, 2019); and as a result of less undigested food reaching the lower gut and the intestinal microbiota, there is a general improvement of gut health (Bedford and Cowieson, 2012;Ojha et al, 2019). Generally, this leads to improved and more sustainable meat production and environmental benefits (Bundgaard et al, 2014;Leinonen and Kyriazakis, 2016;Rebello et al, 2019).…”

mentioning

confidence: 99%

Efficacy and safety profile of a subtilisin protease produced by fermentation in Bacillus licheniformis to be used as a feed additive

Cupi

Thorsen

Elvig-Jørgensen

et al. 2022

Heliyon

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Industrial Enzymes as Feed Supplements—Advantages to Nutrition and Global Environment

Cited by 10 publications

References 51 publications

Computational Insights into the Selecting Mechanism of α-Amylase Immobilized on Cellulose Nanocrystals: Unveiling the Potential of α-Amylases Immobilized for Efficient Poultry Feed Hydrolysis

Computational Insights into the Selecting Mechanism of α-Amylase Immobilized on Cellulose Nanocrystals: Unveiling the Potential of α-Amylases Immobilized for Efficient Poultry Feed Hydrolysis

Current and future interventions for improving poultry health and poultry food safety and security: A comprehensive review

Efficacy and safety profile of a subtilisin protease produced by fermentation in Bacillus licheniformis to be used as a feed additive

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