Abstract
Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, Lactobacillus plantarum having antimicrobial effects against poultry pathogens toward formulating an antimicrobial feed additive. Following 24 h of fermentation, the antimicrobial and antiviral activities of CC juice were significantly enhanced against poultry pathogens. However, the antioxidant activity of CC juice was significantly decreased following fermentation. Meanwhile, the compositional changes of CC juice following fermentation were also investigated. The total polyphenol, thiol, and allicin contents were significantly decreased in L. plantarum 24 h-fermented CC juice (LpCC) extract; however, total flavonoids increased significantly following fermentation. The untargeted metabolite profiling of nonfermented CC juice (NCC) and LpCC extracts was carried out using the ultra-high-performance liquid chromatography-linear trap quadrupole-orbitrap-tandem mass spectrometry (UHPLC-LTQ-Orbitrap-MS/MS) followed by multivariate analyses. The score plots of principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) based on UHPLC-LTQ-Orbitrap-MS/MS datasets displayed a clear segregation between the LpCC and NCC samples, which suggests their marked metabolomic disparity. Based on the multivariate analysis, we selected 17 significantly discriminant metabolites belonging to the different chemical classes including alkaloid, flavonols, saponins, fatty acids, amino acids, and organic acids. Notably, the flavonols including the glycosides of quercetin, kaempferol, and isorhamnetin as well as the saponins displayed significantly higher relative abundance in LpCC as compared with NCC. This study provides useful insights for the development of a fermented CC juice based antimicrobial feed additive to combat poultry infections.
Highlights
Poultry is one of the most widespread food industries worldwide and is expanding continuously at an unprecedented rate
It is very disconcerting that antibiotic usage in poultry sector is increasing every year and without any strict regulatory legislation, it is expected to grow by 143% over the 10 years globally [5]
Considering the valuable properties of Chinese chives (CC) as a relatively cheap and rich source of natural antimicrobials compounds, we examined the effects of fermentative bioprocess using an autochthonous isolate on the chemical composition of CC juice toward poultry feed additive development
Summary
Poultry is one of the most widespread food industries worldwide and is expanding continuously at an unprecedented rate. The prevalence of antibiotic resistant pathogens threatens animal and human health coupled with the colossal economic losses worldwide due to treatment failure [3]. In Europe, more than 1500 deaths are directly related to antibiotic use in poultry during 2007 [4]. Several promising antibiotic alternative approaches such as phytogenic additives, prebiotics, probiotics, synbiotics, organic acids, antimicrobial peptides, bacteriophages, antibodies, and feed enzymes have been reported [6]. These alternatives are not individually competent enough to meet the efficiency goals of antibiotics in poultry. The development of an effective as well as broad-spectrum antibiotic alternative without impairing the production is a thrust area of poultry research
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