Influence of dietary supplementation with<i>Bacillus</i>-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters

Wang, Chung-Yi; Lin, Hsin-Tang; Wu, She–Ching

doi:10.1002/jsfa.4450

Cited by 24 publications

(17 citation statements)

References 40 publications

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“…To our knowledge, however, there have been no products of rice bran or half crushed rice on laying performance of birds, and therefore, it is difficult to compare previous data with those determined in this experiment. It is suggested, however, that fermentation processes of plant materials are able to elevate the efficacy of their antioxidant and antiinflammatory properties to a level greater than that in the raw materials (Lee et al, 2008;Wang et al, 2011;Kim et al, 2012). In addition, fermented products were more palatable compared to the original materials as fermentation could produce preferred water soluble vitamin such as B 1 , B 2 and B 12 , and minerals (Kubad et al, 1997).…”

Section: Resultsmentioning

confidence: 99%

“…However, the response of animals to feed containing FRB or FBR with respect to laying performance, blood parameters, and cholesterol in egg yolk has yet to be described. The fermentation of materials with microbial inoculums has been widely adopted to develop novel functional ingredients because this process may promote their functional quality such as antioxidant (Lee et al, 2008;Dini, 2010;Wang et al, 2011;Cao et al, 2012;Kim et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Effects of Dietary Supplementation of Fermented Rice Bran (FRB) or Fermented Broken Rice (FBR) on Laying Performance, Egg Quality, Blood Parameter, and Cholesterol in Egg Yolk of Hy-Line Brown Laying Hens

Kim¹,

박성복²,

Jeon³

et al. 2017

Korean J. Poult. Sci.

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This experiment was aimed at investigating the effects of dietary supplementation with fermented rice bran (FRB) or fermented broken rice (FBR) on egg-laying performance, egg quality, blood parameters, and cholesterol level in egg yolk of Hy-Line Brown egg-laying hens. Altogether, 144 Hy-Line Brown egg-laying hens (32-week-old) were randomly allocated to one of 4 dietary treatment groups, with 4 replicates per treatment. Of them, 3 treatments diets were prepared by supplementing the basal diet with 0.1% probiotics (PRO), 1% fermented rice bran (FRB), or 1% fermented broken rice (FBR) at the expense of corn. Hen-day egg production was higher (P<0.05) in PRO and FRB treatment groups than in the basal treatment groups. However, feed intake, egg weight, egg mass, and feed conversion ratio did not differ among the treatment groups. Additionally, supplementation with FRB or FBR did not affect eggshell strength, eggshell thickness, egg yolk color, and Haugh unit during the feeding trial. There was no significant difference in leukocyte count. Total cholesterol level was lower (P<0.05) in the FRB treatment group than in the basal treatment groups. Asparate aminotransferase, alanine transferase, glucose, and albumin levels were unaffected by dietary supplementation with FRB or FBR. Egg yolk cholesterol level was lower (P<0.05) in the FRB and FBR treatment groups than in the basal treatment groups. In conclusion, dietary supplementation with FRB or FBR improved egg-laying performance, and reduced the levels of total serum cholesterol and cholesterol in egg yolk of Hy-Line Brown egg-laying hens.(Key words: Hy-Line Brown laying hens, laying performance, fermented rice bran, fermented broken rice, total cholesterol) † To whom correspondence should be addressed : magic100@korea.kr

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Supplementation of Fermented Rice Bran (FRB) or Fermented Broken Rice (FBR) on Laying Performance, Egg Quality, Blood Parameter, and Cholesterol in Egg Yolk of Hy-Line Brown Laying Hens

Kim¹,

박성복²,

Jeon³

et al. 2017

Korean J. Poult. Sci.

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“…To our knowledge, however, there have been no data pertaining to the effect of dietary fermentation products of Artemisia species on growth performance of birds, and therefore, it is difficult to compare previous data with those determined in this experiment. It is suggested, however, that fermentation processes of plant materials are able to elevate the efficacy of their antioxidant and anti-inflammatory properties to a level greater than that in the raw materials (Lee et al, 2008;Wang et al, 2011;Cao et al, 2012). Similar improvements in antiinflammatory and anti-allergic activity were also observed for fermented Artemisia products compared with fresh nonfermented Artemisia leaves (Lee et al, 2006;Joh et al, 2010).…”

Section: Growth Performancementioning

confidence: 99%

“…Fermentation of plant materials with a microbial inoculum has been widely adopted to develop novel functional ingredients because this process may promote their functional quality such as antioxidant and anti-inflammatory activity (Lee et al, 2008;Wang et al, 2011;Cao et al, 2012). Likewise, fermentation of Artemisia leaves resulted in greater anti-inflammatory and antiallergic properties compared with those shown in fresh Artemisia leaves (Lee et al, 2006;Joh et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary supplementation of Lactobacillus-fermented Artemisia princeps on growth performance, meat lipid peroxidation, and intestinal microflora in Hy-line Brown male chickens

Kim

Chang

et al. 2012

Poultry Science

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The objective of this experiment was to investigate the effect of dietary supplementation of Lactobacillus-fermented Artemisia princeps (LFA) on growth performance, meat lipid peroxidation, and intestinal microflora in Hy-line Brown male chickens. A total of six hundred twenty-four 1-d-old Hy-Line Brown male chicks were randomly allotted to 3 dietary treatments with 4 replicated pens consisting of 52 chicks. The control diet was formulated to be adequate in energy and nutrients. Two additional diets were prepared by adding 2.5 or 5.0 g/kg of LFA to the control diet. The experimental diets were fed on an ad libitum basis to the birds during 7 wk. Body weight gain and feed intake were recorded at 2 and 7 wk. At the end of the experiment, 2 birds from each treatment were killed by cervical dislocation and the samples for ileal content, breast, and thigh meat were collected for the determination of meat lipid peroxidation and microbial population. Results indicated that increasing inclusion level of LFA in diets improved BW gain (linear and quadratic, P < 0.05) and tended to improve feed efficiency (linear and quadratic, P < 0.10) of birds during 0 to 7 wk. Feeding the diets containing increasing amounts of LFA to birds reduced (quadratic, P < 0.05) thiobarbituric acid-reactive substance (TBARS) values in breast and thigh meat during 15 d of storage. The concentrations of Lactobacillus spp. in the ileal content of birds increased (linear and quadratic, P < 0.05), but those of Salmonella spp. tended to be decreased (quadratic, P < 0.10) as inclusion level of LFA in diets increased. These results suggest that dietary LFA may be used as a functional ingredient to improve growth performance, meat lipid stability, and intestinal health of birds.

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“…Monascus ‐fermented adlay with high contents of mevinolin, α‐tocopherol, and γ‐oryzanol displayed stronger antioxidant activity and hypolipidemic effects than unfermented adlay (Ding, Pu, & Kan, 2017; Pattanagul, Pinthong, Phianmongkhol, & Tharatha, 2008; Yang, Tseng, Lee, & Mau, 2006). Additionally, Wang, Lin, and Wu (2011, 2014) observed that the changes in antioxidant status, lipid metabolism, and intestinal microflora were significantly improved by Bacillus ‐fermented adlay. In previous study, we found that adlay was fermented by B. subtilis , which resulted in high levels of tetramethylpyrazine, γ‐aminobutyric acid, phenolics, flavonoids, triterpenoids, free amino acids, and fatty acids (Wen et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

Wen

Qin

Zeng

et al. 2020

Food Science & Nutrition

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The physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay (BPA) subjected to different drying methods (hot‐air drying, HAD; infrared‐radiation drying, IRD; vacuum drying, VD; microwave‐vacuum drying, MVD; and freeze‐vacuum drying, FVD) were evaluated in this study. Results showed FVD was ideal for maintaining the natural appearance and higher contents of proximate compositions, free fatty acids, tetramethylpyrazine (6.91 mg/g DW), coixol (0.62 mg/g DW), coixenolide (4.21% DW), coixan (35.10% DW), and triterpenoids (17.41 mg/g DW). The higher contents of total phenolics and flavonoids, stronger antioxidant activity, and higher color differences were observed in HAD and IRD samples. MVD displayed the shorter drying time, higher γ‐aminobutyric acid content, and higher retention ratios of tetramethylpyrazine (75.54%), coixol (87.10%), coixenolide (98.57%), and coixan (99.11%). Pearson's correlation coefficient exhibited that the positive correlation between the contents of phenolics and flavonoids and the antioxidant activities of all dried BPA samples was observed (R2 > 0.881, p < .05). Principal component analysis showed that the top three categories of comprehensive quality were FVD‐, MVD‐, and VD‐treated BPA samples. In conclusion, MVD should be a potential preservation method to obtain high‐quality dried BPA for short drying time and high comprehensive quality.

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Influence of dietary supplementation withBacillus-fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters

Abstract: This study has shown that changes in lipid metabolism, antioxidant status and intestinal microflora can be greatly modulated by Bacillus-fermented adlay, suggesting potential novel approaches to the treatment of primary cardiovascular and intestinal diseases.

Cited by 24 publications

References 40 publications

Effects of Dietary Supplementation of Fermented Rice Bran (FRB) or Fermented Broken Rice (FBR) on Laying Performance, Egg Quality, Blood Parameter, and Cholesterol in Egg Yolk of Hy-Line Brown Laying Hens

Effects of Dietary Supplementation of Fermented Rice Bran (FRB) or Fermented Broken Rice (FBR) on Laying Performance, Egg Quality, Blood Parameter, and Cholesterol in Egg Yolk of Hy-Line Brown Laying Hens

Effect of dietary supplementation of Lactobacillus-fermented Artemisia princeps on growth performance, meat lipid peroxidation, and intestinal microflora in Hy-line Brown male chickens

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

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