Research advances in probiotic fermentation of Chinese herbal medicines

Miao, Qin; Pan, Chuyu; Yin, Jia; Wang, Leli; Qu, Lingbo; Yin, Yulong; Wei, Yongjun

doi:10.1002/imt2.93

Cited by 27 publications

(9 citation statements)

References 141 publications

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“…IFN-γ is associated with many infections, and elevated levels of IFN-γ can lead to automotive immune disease ( 45 , 46 ). Chinese medicine residues contain many bioactive substances, such as polysaccharides, volatile oils, flavonoids, alkaloids and glycosides, which can promote the immunity of the body, and the bioactive substances in Chinese medicine can be improved by fermentation ( 47 , 48 ). In our study, adding FCMR enhanced the relative mRNA expression of claudin, occluding, and ZO-1 and decreased the relative mRNA expression of inflammatory markers TNF-α, IFN-γ, 1L-1β, 1L-6 in broiler intestinal mucosa.…”

Section: Discussionmentioning

confidence: 99%

Use of fermented Chinese medicine residues as a feed additive and effects on growth performance, meat quality, and intestinal health of broilers

Zhou

Jiang

et al. 2023

Front. Vet. Sci.

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IntroductionThe purpose of this research was to investigate how dietary supplementation with fermented herbal residues (FCMR) affected birds' development capacity, quality of meat, gut barrier, and cecum microbiota.Methods540 cyan-shank partridge birds aged 47 days were chosen and divided into two groups of six replicates each and 45 birds for each replicate. The control group (CON) received a basal diet, while the trial group decreased a basic diet containing 5% FCMR.Results and discussionThe findings revealed that the addition of FCMR decreased FCR and increased ADG in broilers (P < 0.05). Adding FCMR increased steaming loss in broiler chicken breasts (p < 0.05). Supplementation with FCMR significantly enhanced VH/CD and VH in the bird's intestine (jejunum, duodenum, and ileum) (p < 0.05). In addition, the addition of FCMR significantly down-regulated mRNA expression of INF-γ, IL-6, IL-1β, and TNF-α and up-regulated mRNA expression of ZO-1, Occludin, and Claudin (P < 0.05). Microbial 16S rDNA high-throughput sequencing study revealed that supplements with FCMR modified the cecum microbiota, and α-diversity analysis showed that supplementation with FCMR reduced the cecum bacterial abundance in broilers (P < 0.05). At the phylum level, the relative abundance of Spirochaetota increased considerably following FCMR supplementation (P < 0.05). The broiler cecum's close lot of Prevotellaceae_UCG-001 (P < 0.05), Desulfovibrio, Muribaculaceae, and Fusobacterium (p < 0.05) reduced when FCMR was supplemented. Supplementation with FCMR can promote growth capacity and maintain intestinal health in birds by enhancing gut barrier function and modulating the inflammatory response and microbial composition.

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Section: Discussionmentioning

confidence: 99%

Use of fermented Chinese medicine residues as a feed additive and effects on growth performance, meat quality, and intestinal health of broilers

Zhou

Jiang

et al. 2023

Front. Vet. Sci.

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“…For instance, engineered yeast can now synthesize diverse plant natural products [118][119][120], while probiotic strains can be engineered to possess enhanced functional properties [121]. Furthermore, the design-build-test-learn cycle of synthetic biology has been employed to construct robust and stable probiotic microbiota [122]. These developments have great potential to improve the process of fermented vegetable production and offer ideal probiotic starter cultures for vegetable fermentation.…”

Section: Design Of Robust Stable and Predictable Probiotic Microbiotamentioning

confidence: 99%

Advancing Insights into Probiotics during Vegetable Fermentation

Yuan,

Yang,

Xiao

et al. 2023

Foods

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Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.

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“…In traditional Chinese medicine, microbial fermentation is a critical processing technology that releases a large amount of original active ingredients and synthesizes new substances [16]. This technology has been demonstrated to enhance the clinical efficacy of herbs [17]. Meanwhile, in the food field, how to further enhance the nutritional value and functionality of vegetables, fruits and edible fungi through microbial fermentation has also attracted extensive research interest from scholars [18].…”

Section: Introductionmentioning

confidence: 99%

Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

Gao,

Zhou,

Wang

et al. 2024

Chem. Biol. Technol. Agric.

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Background Oxidative stress is currently one of the main threats to animal health, and flavonoids in forage have good antioxidant activity. However, the impact of fermentation on flavonoids and their antioxidant activity in forage is still unclear. This study aims to investigate the effect of lactic acid bacteria inoculation on the biological transformation of flavonoids in alfalfa silage fermentation and its relationship with antioxidant activity. Results Compared with the raw materials, silage fermentation can increase the total flavonoid content of alfalfa. The addition of Pediococcus pentosaceus (CP115739.1) and Lactiplantibacillus plantarum (CP115741.1) can significantly increase the total flavonoid content in alfalfa silage (P < 0.05). The addition of lactic acid bacteria significantly improved the antioxidant capacity of alfalfa silage (P < 0.05). Pearson correlation analysis showed a significant correlation between total flavonoids and DPPH (R = 0.62, P < 0.05), and a highly significant correlation between total flavonoids and FRAP (R = 0.70, P < 0.01). Compared with natural silage fermentation, the addition of lactic acid bacteria leads to changes in the biological transformation process of flavonoids in alfalfa. Its unique products, 3,7,4′-trioxyflavonoids, as well as acacetin and taxifolin 7-O-rhamnoside, are significantly positively correlated with antioxidant activity. Conclusions Silage fermentation contributes to the transformation of flavonoids, and inoculation with certain lactic acid bacteria can increase the content of flavonoids (including apigenin, luteolin, and other free flavonoids). It is worth noting that after fermentation, the antioxidant capacity of alfalfa is significantly improved, which may be attributed to the biotransformation of flavonoids related to acacetin, 3,7,4′-trihydroxyflavonoids, and taxifolin 7-O-rhamnoside. This study provides a potential pathway for obtaining value-added silage fermentation products by selecting specific lactic acid bacteria inoculants. Graphical Abstract

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Research advances in probiotic fermentation of Chinese herbal medicines

Cited by 27 publications

References 141 publications

Use of fermented Chinese medicine residues as a feed additive and effects on growth performance, meat quality, and intestinal health of broilers

Use of fermented Chinese medicine residues as a feed additive and effects on growth performance, meat quality, and intestinal health of broilers

Advancing Insights into Probiotics during Vegetable Fermentation

Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

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