Effects of Yeast Species and Processing on Intestinal Health and Transcriptomic Profiles of Atlantic Salmon (Salmo salar) Fed Soybean Meal-Based Diets in Seawater.

Jeleel O Agboola,Svein J Horn,Margareth Øverland,Ove Øyås,David Lapeña,Dominic D Mensah,Liv T Mydland,Charles Mcl Press,Magnus Ø Arntzen,Jon Ø Hansen

doi:10.3390/ijms23031675

Jeleel O Agboola, Svein J Horn + Show 8 more

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https://doi.org/10.3390/ijms23031675

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Abstract

The objective of the current study was to examine the effects of yeasts on intestinal health and transcriptomic profiles from the distal intestine and spleen tissue of Atlantic salmon fed SBM-based diets in seawater. Cyberlindnera jadinii (CJ) and Wickerhamomyces anomalus (WA) yeasts were heat-inactivated with spray-drying (ICJ and IWA) or autolyzed at 50 °C for 16 h (ACJ and AWA), followed by spray-drying. Six diets were formulated, one based on fishmeal (FM), a challenging diet with 30% soybean meal (SBM) and four other diets containing 30% SBM and 10% of each of the four yeast fractions (i.e., ICJ, ACJ, IWA and AWA). The inclusion of CJ yeasts reduced the loss of enterocyte supranuclear vacuolization and reduced the population of CD8α labeled cells present in the lamina propria of fish fed the SBM diet. The CJ yeasts controlled the inflammatory responses of fish fed SBM through up-regulation of pathways related to wound healing and taurine metabolism. The WA yeasts dampened the inflammatory profile of fish fed SBM through down-regulation of pathways related to toll-like receptor signaling, C-lectin receptor, cytokine receptor and signal transduction. This study suggests that the yeast species, Cyberlindnera jadinii and Wickerhamomyces anomalus are novel high-quality protein sources with health-beneficial effects in terms of reducing inflammation associated with feeding plant-based diets to Atlantic salmon.

Highlights

IntroductionThe composition of Atlantic salmon (Salmo salar) diets has changed towards the use of more plant ingredients [1] due to limited availability and increased market prices of fishmeal (FM) [2]
Introduction published maps and institutional affilIn recent decades, the composition of Atlantic salmon (Salmo salar) diets has changed towards the use of more plant ingredients [1] due to limited availability and increased market prices of fishmeal (FM) [2]
When comparing fish fed inactivated WA (IWA) and autolyzed WA (AWA) diets with those fed the FM diet, diet, the results showed up-regulated terms related to energy metabolism (Figures 5A and the results showed up-regulated terms related to energy metabolism (Figures 5A and S4A), S4A), while the down-regulated gene ontology (GO) terms were related to the immune response pathway while the down-regulated GO terms were related to the immune response pathway and and oxidation–reduction process (Figures 5B and S4B)

Summary

Introduction

The composition of Atlantic salmon (Salmo salar) diets has changed towards the use of more plant ingredients [1] due to limited availability and increased market prices of fishmeal (FM) [2]. Soybean meal (SBM) is an attractive plant ingredient due to its availability and high protein content as well as its low production cost [3]. Dietary inclusion of SBM induced both local and systemic responses in Atlantic salmon [6,7]. Studies have shown up-regulation of genes associated with increased gut permeability in Atlantic salmon fed SBM-based diets [6,8], which may lead to translocation of opportunistic bacteria to the underlying mucosa [9,10]. The inclusion of SBM in salmon diets can have iations

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