Stepwise co‐fermented traditional Chinese medicine byproducts improve antioxidant and anti‐inflammatory effects in a piglet model

Author:

Niu Kaimin1ORCID,Wang Haoyang23,Kim Soo‐Ki4ORCID,Wassie Teketay5,Wu Xin125ORCID

Affiliation:

1. Institute of Biological Resources Jiangxi Academy of Sciences Nanchang China

2. Tianjin Institute of Industrial Biotechnology, National Technology Innovation Center of Synthetic Biology Chinese Academy of Sciences Tianjin China

3. Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine Tianjin Agricultural University Tianjin China

4. Department of Animal Science and Technology Konkuk University Seoul Republic of Korea

5. CAS Key Laboratory of Agro‐Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture Chinese Academy of Sciences Changsha China

Abstract

AbstractBACKGROUNDLianhua Qingwen capsule is a traditional Chinese medicine (TCM) formula having antiviral and anti‐inflammatory activities. During capsule production, a large amount of byproducts will be yielded and disposed of as waste by burying. Resourceful utilization of these kinds of TCM byproducts as feed additives through stage‐based co‐fermentation using enzyme and probiotics could reduce environmental stress and resource shortage. The in vitro characterization and the supplementary effects of fermented TCM byproducts (FTCM) for weaned piglets (initial body weight: 7.23 ± 0.33 kg; dose: basal diet + 300 mg kg−1 FTCM) were investigated.RESULTSHigher reducing sugar content, total flavonoid content, flavonoid compounds (e.g. tectoridin, tricetin, flavone, apigenin, naringenin) and total antioxidant activity were determined in the FTCM compared to spontaneously fermented and unfermented materials. Supplementation of the FTCM to piglets did not significantly affect the feed intake, body weight gain and feed/gain ratio, but significantly decreased a proinflammatory cytokine, IL‐8, and increased intestinal total antioxidant activity (TAC) and superoxide dismutase (SOD) activity. Moreover, FTCM supplementation increased α‐diversity of the colonic microbiota accompanied with increased abundance of Prevotella genus and Treponema berlinense species. Correlation analysis indicates that T. berlinense is responsible for the decreased IL‐8 level and enhanced intestinal TAC and SOD activities which might be mediated by a homoserine lactone molecule (3‐oxo‐C14).CONCLUSIONOverall, the stepwise co‐fermentation enriched bioactive compounds within the TCM byproducts and their dietary supplementation did not generate any side effect on growth performance but displayed beneficial effects on enrichment of potential probiotic T. berlinense and relevant functions. © 2023 Society of Chemical Industry.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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