Fermentation By-products Research Articles

El uso de hongos macroscópicos como inmunoestimulantes en peces teleósteos: estado del arte al 2018

Background. Different methods are currently used for the prevention and control of diseases in aquaculture. Prophylaxis with immunostimulants from microscopic fungi provides protection against diseases and increases resistance to parasites. In this context, Basidiomycota fungi could have high potential for use in aquaculture because they contain different compounds, such as fungal proteins, polysaccharides, terpenoids, vitamins, and minerals, which could work as immunostimulants. Goals. Collect and disseminate the information on species of macroscopic fungi that have been used as immunostimulants in the farming of teleost fish and the fungi that have not been tested in fish but have shown positive results in other organisms. Methods. We gather, discuss and compare the experimental, scientific and theoretical literature related to the immunostimulant effect of macroscopic fungi in the cultivation of teleosts, as well as fungi whose stimulating effect has been positive in other organisms. Results. We evaluated more than 50 species of fungi with immunostimulating properties. Nevertheless, in recent years, the effects of only eight species of macromycetes, belonging to the genera Ganoderma, Inonotus, Lentinula, Pleurotus, and Trametes, have been evaluated in 17 published papers regarding the immune response of nine species of fish. Seven of these papers are about isolated glucans, six about crude and alcoholic extracts, two about pulverized basidiomata, and one about a mushroom fermented by-product. Conclusions. Due to the limited information on the immunostimulating effect of macromycetes on fish, more research is needed regarding other fungi species with immunostimulant properties, the correct determination of fungi species, their culture, and in vivo and in vitro tests that confirm their immune system effects on the model organism and target organism.

Whole-cell Immobilization of Engineered Escherichia coli JY001 with Barium-alginate for Itaconic Acid Production

Itaconic acid is an important organic acid and a major component of various polymers. It is used in resins, superabsorbent polymers, and substitutes for petrochemicalbased monomers such as acrylic and methacrylic acids. Itaconic acid is primarily produced by the fungus Aspergillus terreus, which yields a high titer with albeit long fermentation period and by-products. In our previous study, Escherichia coli JY001 was reported to produce itaconic acid using citric acid in whole-cell reaction resulting in higher itaconic acid productivity with less by-products formation. The present study aimed to increase whole-cell enzyme stability and reusability, via immobilization of E. coli JY001 using barium-alginate beads. We optimized the cations, temperature, pH, alginate, BaCl2 concentration, cell density per bead, and CTAB content to improve transfer rate of substrates and products. Under the optimized conditions, immobilized whole cells were stable for four repeated cycles of itaconic acid production. The present results would strengthen the basis for a continuous itaconic acid production.

Engineered global regulator H-NS improves the acid tolerance of E. coli

BackgroundAcid stress is often encountered during industrial fermentation as a result of the accumulation of acidic metabolites. Acid stress increases the intracellular acidity and can cause DNA damage and denaturation of essential enzymes, thus leading to a decrease of growth and fermentation yields. Although acid stress can be relieved by addition of a base to the medium, fermentations with acid-tolerant strains are generally considered much more efficient and cost-effective.ResultsIn this study, the global regulator H-NS was found to have significant influence on the acid tolerance of E. coli. The final OD600 of strains overexpressing H-NS increased by 24% compared to control, when cultured for 24 h at pH 4.5 using HCl as an acid agent. To further improve the acid tolerance, a library of H-NS was constructed by error-prone PCR and subjected to selection. Five mutants that conferred a significant growth advantage compared to the control strain were obtained. The final OD600 of strains harboring the five H-NS mutants was enhanced by 26–53%, and their survival rate was increased by 10- to 100-fold at pH 2.5. Further investigation showed that the improved acid tolerance of H-NS mutants coincides with the activation of multiple acid resistance mechanisms, in particular the glutamate- and glutamine-dependent acid resistance system (AR2). The improved acid tolerance of H-NS mutants was also demonstrated in media acidified by acetic acid and succinic acid, which are common acidic fermentation by-products or products.ConclusionsThe results obtained in this work demonstrate that the engineering of H-NS can enhance the acid tolerance of E. coli. More in general, this study shows the potential of the engineering of global regulators acting as repressors, such as H-NS, as a promising method to obtain phenotypes of interest. This approach could expand the spectrum of application of global transcription machinery engineering.

An Experimental and Theoretical Study on Separations by Vacuum Membrane Distillation Employing Hollow-Fiber Modules

Vacuum membrane distillation (VMD) is an attractive variant of the novel membrane distillation process, which is promising for various separations, including water desalination and bioethanol recovery through fermentation of agro-industrial by-products. This publication is part of an effort to develop a capillary membrane module for various applications, as well as a model that would facilitate VMD process design. Experiments were conducted in a laboratory pilot VMD unit, comprising polypropylene capillary-membrane modules. Performance data, collected at modest temperatures (37 °C to 65 °C) with deionized and brackish water, confirmed the improved system productivity with increasing feed-water temperature; excellent salt rejection was obtained. The recovery of ethanol from ethanol-water mixtures and from fermented winery by-products was also studied, in continuous, semi-continuous, and batch operating modes. At low-feed-solution temperature (27–47 °C), ethanol-solution was concentrated 4 to 6.5 times in continuous operation and 2 to 3 times in the semi-continuous mode. Taking advantage of the small property variation in the module axial-flow direction, a simple VMD process model was developed, satisfactorily describing the experimental data. This VMD model appears to be promising for practical applications, and warrants further R&D work.

GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

Glycerol is one of the most important by-products of alcohol fermentation, and depending on its concentration it can contribute to wine flavor intensity and aroma volatility. Here, we evaluated the potential of utilizing the natural genetic variation of non-coding regions in budding yeast to identify allelic variants that could modulate glycerol phenotype during wine fermentation. For this we utilized four Saccharomyces cerevisiae strains (WE - Wine/European, SA – Sake, NA – North American, and WA – West African), which were previously profiled for genome-wide Allele Specific Expression (ASE) levels. The glycerol yields under Synthetic Wine Must (SWM) fermentations differed significantly between strains; WA produced the highest glycerol yields while SA produced the lowest yields. Subsequently, from our ASE database, we identified two candidate genes involved in alcoholic fermentation pathways, ADH3 and GPD1, exhibiting significant expression differences between strains. A reciprocal hemizygosity assay demonstrated that hemizygotes expressing GPD1WA, GPD1SA, ADH3WA and ADH3SA alleles had significantly greater glycerol yields compared to GPD1WE and ADH3WE. We further analyzed the gene expression profiles for each GPD1 variant under SWM, demonstrating that the expression of GPD1WE occurred earlier and was greater compared to the other alleles. This result indicates that the level, timing, and condition of expression differ between regulatory regions in the various genetic backgrounds. Furthermore, promoter allele swapping demonstrated that these allele expression patterns were transposable across genetic backgrounds; however, glycerol yields did not differ between wild type and modified strains, suggesting a strong trans effect on GPD1 gene expression. In this line, Gpd1 protein levels in parental strains, particularly Gpd1pWE, did not necessarily correlate with gene expression differences, but rather with glycerol yield where low Gpd1pWE levels were detected. This suggests that GPD1WE is influenced by recessive negative post-transcriptional regulation which is absent in the other genetic backgrounds. This dissection of regulatory mechanisms in GPD1 allelic variants demonstrates the potential to exploit natural alleles to improve glycerol production in wine fermentation and highlights the difficulties of trait improvement due to alternative trans-regulation and gene-gene interactions in the different genetic background.

Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate

ABSTRACTFermentation and pitching conditions provide numerous opportunities for the control of the beer's final sensory characteristics. The fermentation temperature and wort aeration rate relate significantly to the formation of many flavor-relevant substances, in particular esters, acids, and higher alcohols. A commercially available ale yeast was selected for fermentation trials investigating fermentation temperature and dissolved oxygen effects. Both parameters were varied in accordance with a central composite design. All obtained data were used for the development of a predictive model for the by-product control in dependence of pitching and fermentation conditions, using regression analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA). It was shown that the selection of certain technological parameters, in particular fermentation temperatures, enhanced specific flavor characteristics such as fruitiness and acidity. Higher fermentation temperatures promoted the formation of many aroma relevant substances, which were clustered in relation to technological parameters and the final flavor perception. Samples fermented at 20°C achieved the highest sensory preference. In addition, specific substances (e.g., acetaldehyde and alcohols) in the final beer correlated with integrals of the cell density curves in dependence of the fermentation time. Fermentation phases in which substances varied corresponding to yeast cell state were detected.

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS.

Dombae is a traditional ferment starter which has been used for starchy based wine production in Cambodia. However, the production technology of rice wine in Cambodia is not optimized. The current study aimed to investigate the microbiota associated in five ferment starters and the effect of a traditional fermentation process using a metagenomics sequencing analysis and HS-SPME-GCMS for the characterization of the aromatic profiles at the end of fermentation. Most of bacteria identified in this study were lactic acid bacteria including Weissella cibaria, Pediococcus sp. MMZ60A, Lactobacillus fermentum, and Lactobacillus plantarum. Saccharomyces cerevisiae and Saccharomycopsis fibuligera were found to be abundant yeasts while the only amylolytic filamentous fungus was Rhizopus oryzae. A total of 25 aromatic compounds were detected and identified as esters, alcohols, acids, ketones and aldehydes. The alcohol group was dominant in each rice wine. Significant changes were observed at the level of microbial communities during fermentation, suggesting microbial succession for the assimilation of starch and subsequently assimilation of fermentation by-products leading to the production of flavor compounds. At this level, the presence of Weissella, Pediococcus, and Lactobacillus genus was strongly correlated with most of the flavor compounds detected.

Favorable energy conversion efficiency of coupling dark fermentation and microalgae production from food wastes

A coupled system of dark fermentation and microalgal cultivation was applied to investigate the hydrogen and lipid production potentials from three main substrates of food waste. Compared with waste proteins and waste fats, waste carbohydrates were more appropriate for energy production, which exhibited the highest cumulative hydrogen volume of 668.3 ± 36.5 mL L−1 and hydrogen yield of 133.66 ± 7.31 mL g−1 substrate. Most by-products of dark fermentation were consumed in algal culture process, and the maximum lipid content and lipid productivity reached 33.2 ± 1.8% and 52.6 ± 1.1 mg L−1 d−1, respectively. The energy conversion efficiency significantly enhanced from 10.14% (dark fermentation) to 24.06% (coupled system). In continuous operation, energy production was steady and efficient, and the average hydrogen production rate of 741.4 mL L−1 d−1 and average lipid concentration of 0.4 g L−1 were obtained. This study provides a promising and sustainable route for efficient energy recovery from waste substrates by using coupled hydrogen and lipid production system in long-term operation.

Meta-proteomic analysis of protein expression distinctive to electricity-generating biofilm communities in air-cathode microbial fuel cells

BackgroundBioelectrochemical systems (BESs) harness electrons from microbial respiration to generate power or chemical products from a variety of organic feedstocks, including lignocellulosic biomass, fermentation byproducts, and wastewater sludge. In some BESs, such as microbial fuel cells (MFCs), bacteria living in a biofilm use the anode as an electron acceptor for electrons harvested from organic materials such as lignocellulosic biomass or waste byproducts, generating energy that may be used by humans. Many BES applications use bacterial biofilm communities, but no studies have investigated protein expression by the anode biofilm community as a whole.ResultsTo discover functional protein expression during current generation that may be useful for MFC optimization, a label-free meta-proteomics approach was used to compare protein expression in acetate-fed anode biofilms before and after the onset of robust electricity generation. Meta-proteomic comparisons were integrated with 16S rRNA gene-based community analysis at four developmental stages. The community composition shifted from dominance by aerobic Gammaproteobacteria (90.9 ± 3.3%) during initial biofilm formation to dominance by Deltaproteobacteria, particularly Geobacter (68.7 ± 3.6%) in mature, electricity-generating anodes. Community diversity in the intermediate stage, just after robust current generation began, was double that at the early stage and nearly double that of mature anode communities. Maximum current densities at the intermediate stage, however, were relatively similar (~ 83%) to those achieved by mature-stage biofilms. Meta-proteomic analysis, correlated with population changes, revealed significant enrichment of categories specific to membrane and transport functions among proteins from electricity-producing biofilms. Proteins detected only in electricity-producing biofilms were associated with gluconeogenesis, the glyoxylate cycle, and fatty acid β-oxidation, as well as with denitrification and competitive inhibition.ConclusionsThe results demonstrate that it is possible for an MFC microbial community to generate robust current densities while exhibiting high taxonomic diversity. Moreover, these data provide evidence to suggest that startup growth of air–cathode MFCs under conditions that promote the establishment of aerobic–anaerobic syntrophy may decrease startup times. This study represents the first investigation into protein expression of a complex BES anode biofilm community as a whole. The findings contribute to understanding of the molecular mechanisms at work during BES startup and suggest options for improvement of BES generation of bioelectricity from renewable biomass.

Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods in bioethanol production and formation of volatile by-products from selected corn cultivars

Corn (Zea mays L.) is a widely used raw material in the production of bioethanol. Creating new cultivars and applying appropriate fermentation techniques to increase production efficiency is still important for bioethanol producers. The purpose of the study presented here was to evaluate the correlation between differentiators of corn cultivars and fermentation methods in view of the efficiency of bioethanol production. The five selected cultivars differed by FAO (Food and Agriculture Organization) number, type of hybrid cultivar, and type of grain. The tested samples generally showed significant (p < 0.05) differences in starch contents. Ethanol fermentation was investigated using separate hydrolysis and fermentation (SHF) as well as simultaneous saccharification and fermentation (SSF) methods The SSF method proved the most effective for the production of bioethanol, regardless of cultivar. The greatest ethanol yield (p < 0.05) was achieved with the semiflint SM Hetman cultivar (81.23% theoretical value) under the SSF process. A negative correlation (p < 0.05) between starch content and ethanol yield was demonstrated. Chromatographic analysis of the raw spirits showed that lower levels of fermentation by-products were detected for the SSF method than for SHF.

The role of butyrate in ethanol‐induced intestinal immune responses and associated gut‐liver injury

PurposeFollowing a physiologic insult, an immune response needs to be adequately mounted and resolved for proper organ function homeostasis. The immune response to ethanol exposure differs based on multiple factors including the duration of ethanol exposure. While chronic ethanol exposure is proinflammatory, acute ethanol can dampen immune responses. Butyrate, a fermentation byproduct of the gut microbiota, influences gut inflammation and immunity. Our prior work reveals butyrate protects against EtOH‐induced intestinal and hepatic injury. This study aimed to determine butyrate's impact on intestinal innate immune responses following chronic‐binge EtOH exposure.MethodsFemale C57BL/6J age‐matched mice were adapted to a control liquid diet for 5 days, then randomly assigned to a 5% v/v (27% total kcal) ethanol‐containing diet or an isocalorically‐substituted maltose dextrin containing diet for EtOH for 10 days. Ethanol‐fed groups were allowed free access to the diet and control mice were pair‐fed. On day 11, mice were orally gavaged a 5 g/kg dose of EtOH or isocaloric maltose and mice were euthanized 9 hours later. Mice were provided equimolar glycerol or tributyrin (5mM) as part of the liquid diet over the 10 days of EtOH exposure as well as added into the EtOH or maltose gavage at a dose of 2.5 mM. Proximal colon was dissected and mRNA and protein expression of markers of immune and inflammatory response and neovasculature were evaluated.ResultsIn response to chronic‐binge EtOH exposure, genes and proteins for immune and inflammatory mediators had decreased expression in proximal colon including markers for leukocytes, macrophages, neutrophils, cytokines and chemokines. Interestingly, EtOH exposure was also associated with decreased mediators of angiogenesis and markers of vasculature. However, mice co‐treated with tributyrin during EtOH exposure had comparable mRNA and protein expression of several key immune and inflammatory parameters and enhanced makers of angiogenesis as pair‐fed control mice. These preserved responses were associated with protection of intestinal tight junction proteins and liver injury.ConclusionThese findings show tributyrin protected against reduced vasculature and blunted immune responses in the proximal colon caused by chronic‐binge ethanol exposure. These data suggest butyrate could be a potential protective supplement to ethanol consumption and future studies investigating role in human models is warranted.Support or Funding InformationNIH NIAAA R00 ‐ 4R00AA023266‐03This abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Short Chain Fatty Acid Delivery: Assessing Exogenous Administration of the Microbiome Metabolite Acetate in Mice

Emerging studies have linked circulating short chain fatty acids (SCFAs), which are gut microbial fermentation byproducts, to positive effects on host physiology. Acetate (AC), the most abundant SCFA, enters the bloodstream via monocarboxylate transporters and diffusion. To study the in vivo effects of AC, various administration methods have been used in mice, but the effects of these methods on plasma AC are unknown. Thus, in this study we quantified changes in plasma AC over time after AC delivery in C57BL/6 mice using one of the three most commonly cited methods: drinking water (DW), intraperitoneal (IP) injection, or oral gavage (OG). Doses were chosen based on the literature. In all cases, the AC Colorimetric Assay Kit (Sigma) was used to detect AC concentration via changes in absorbance at 450nM. We validated this kit by demonstrating a concentration‐dependent increase in absorbance when a known concentration of acetate, but not other SCFAs or lactate (up to 1mM), were added to a sample. 4ul of plasma are required to measure a sample in triplicate. The absorbance mean of the baseline samples was set to one; all subsequent time points were averaged and normalized to one. For DW studies, mice (n=9) were treated with 200mM AC in DW for 21 days. Plasma samples were collected at 7 and 21 days of treatment, along with 7 days before and after treatment. There was no significant change in plasma AC during or following treatment. For IP studies, mice (n=9, 8) received an IP injection of AC at 0.5 or 1.0g/kg and plasma AC levels were measured at 0, 5, 15, 30, 45, 60, 120, and 180 mins. Both doses yielded a transient, sexdependent increase in plasma AC levels. At 0.5g/kg, AC levels were elevated above baseline at 5 and 15 mins in both sexes (p&lt;0.0001) and in males at 30 mins (p&lt;0.02). AC was higher in males than females at 15 mins (p&lt;0.03). AC levels returned to baseline after 1 hr. In the 1g/kg cohort, plasma AC levels elevated above baseline at 5, 15, and 30 mins in both sexes (male p&lt;0.0001, female p&lt;0.02, &lt;0.0001, and &lt;0.05) and in males at 45 mins (p&lt;0.001). Male AC levels were higher than female at 30 mins (p&lt;0.03). AC levels returned to baseline by 3 hrs. Third, mice (n= 8, 8) received an OG of AC at either 1 or 2g/kg; plasma AC levels were measured at 0, 15, 30, 60, 90, 120, 180, and 300 mins. There were no significant sex differences between time points for either dose. For both doses, AC levels peaked at 15 mins (p &lt;0.02). AC remained significantly elevated in the 1g/kg dose until 30 mins (p= 0.007) and in the 2g/kg dose at 60 and 90 mins (p&lt; 0.05). In conclusion, AC delivery in DW at published doses does not elevate plasma AC, but AC is transiently elevated by IP and OG. Unchanged plasma AC by DW indicates that studies which have successfully altered physiology via DW delivery may be activating colonic, rather than systemic, signaling pathways. In addition, we find sex differences in the time course of plasma AC changes. In sum, these time course plasma measurements of AC can contribute to standardization in exogenous SCFA administration in mice, and aid in more precise interpretations of AC effects.Support or Funding InformationNHLBIThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

The Fermentation Culprit

Sitting down to a meal and a glass of wine may seem like you will be well nourished. Most do not care about its nutrients as long as it tastes good. At times indigestion bothers us and we reach for immediate relief. We may wonder what was eaten to cause heartburn and indigestion, but we really don’t know. Well, today is your lucky day in that I will share with you the culprit of fermentation. Realizing that those in the food industry want you to buy their product, they may withhold the truth about the processing process. Preserving food has been going on for centuries and the end always justified the means of doing it. Learning about the byproducts of fermentation was not given that much attention, nor was it suspected that it was harmful

Incorporating fermented by-products of Lactobacillus diolivorans in food grade coatings designed for inhibition of Tyrophagus putrescentiae on dry-cured hams

Distillate solutions that were derived from concentrated ferment of Lactobacillus diolivorans were incorporated into either a carrageenan (CG) and propylene glycol alginate (PGA) gum blend or into a CG, PGA, and xanthan gum (XG) blend. Fermented distillate was produced in a model system to mimic fermentation in food grade coatings to produce 1, 3 propanediol, acetic acid, and lactic acid. Distillate treatments were compared against a 10% propylene glycol treatment, a gum only control, and negative control on 2.5 × 2.5 × 2.5 cm cubes (n = 50) that were dipped into solutions prior to conducting mite bioassays. Coated and control ham cubes were inoculated with 20 adult T. putrescentiae (Schrank), and incubated for 2 and 3 weeks. The distilled treatments with CG + PGA + XG had a 20 fold or greater reduction (P < 0.05) in mite populations than all other treatments with the exception of the 10% PG coated treatments. In addition, there were no differences between treatments with respect to sensory texture, flavor, and moistness. This indicates that fermentation within food grade coatings could be evaluated on the surface of dry-cured ham to determine if the success in a model system could be reproduced in practice.

Sodium Butyrate Inhibits Colorectal Cancer Cell Migration by Downregulating Bmi-1 Through Enhanced miR-200c Expression.

Short-chain fatty acid sodium butyrate (NaB) is the byproduct of bacterial anaerobic fermentation of dietary fiber in the colon, and has been shown to have an antitumor effect on colorectal cancer (CRC). The miR-200 family is a key regulator of the epithelial-mesenchymal transition (EMT). We investigate the role of miR-200s expression on cell migration in NaB-treated CRC cells. HCT116 and LOVO CRC cells treated with NaB depicted reduced cell proliferation, enhanced apoptosis, and cell cycle arrest. NaB inhibited cell migration in the wound healing and transwell assays, and in spheriod cultures while regulating EMT-related protein expression. NaB reciprocally increased miR-200s but reduced expression of their target genes (Bmi-1, Zeb1, EZH2). Cells transfected with miR-200c shRNA displayed a significant blockade of NaB-induced anti-invasive activity. Upregulation of Bmi-1 expression partially reversed the effect of NaB. In addition to inhibition of tumor growth in vivo, qRT-PCR results showed that NaB increased miR-200c/200b/492 expression in the tumor tissues. Immunohistochemistry and Western blotting results demonstrated that NaB decreased Bmi-1 expression in vivo. NaB inhibits CRC cell migration by enhancing miR-200c expression-mediated downregulation of Bmi-1. These findings support the utility of NaB in colorectal cancer therapy.

The prevalence of small intestinal bacterial overgrowth in non-surgical patients with chronic pancreatitis and pancreatic exocrine insufficiency (PEI)

BackgroundSmall intestinal bacterial overgrowth (SIBO) is a condition characterised by symptoms similar to pancreatic exocrine insufficiency (PEI) in chronic pancreatitis patients. SIBO is thought to complicate chronic pancreatitis in up to 92% of cases; however, studies are heterogeneous and protocols non-standardised. SIBO may be determined by measuring lung air-expiration of either hydrogen or methane which are by-products of small bowel bacterial fermentation of intraluminal substrates such as carbohydrates. We evaluated the prevalence of SIBO among a defined cohort of non-surgical chronic pancreatitics with mild to severe PEI compared with matched healthy controls. MethodsThirty-five patients and 31 age-, gender- and smoking status-matched healthy controls were evaluated for SIBO by means of a fasting glucose hydrogen breath test (GHBT). The relationship between SIBO and clinical symptoms in chronic pancreatitis was evaluated. ResultsSIBO was present in 15% of chronic pancreatitis patients, while no healthy controls tested positive (P = 0.029). SIBO was more prevalent in those taking pancreatic enzyme replacement therapy (PERT) (P = 0.016), with proton pump inhibitor use (PPI) (P = 0.022) and in those with alcohol aetiology (P = 0.023). Patients with concurrent diabetes were more often SIBO-positive and this was statistically significant (P = 0.009). There were no statistically significant differences in reported symptoms between patients with and without SIBO, with the exception of ‘weight loss’, with patients reporting weight loss more likely to have SIBO (P = 0.047). ConclusionThe prevalence of SIBO in this study was almost 15% and consistent with other studies of SIBO in non-surgical chronic pancreatitis patients. These data support the testing of patients with clinically-relevant PEI unresolved by adequate doses of PERT, particularly in those patients with concurrent diabetes. SIBO can be easily diagnosed therefore allowing more specific and more targeted symptom treatment.

Storage in high-barrier pouches increases the sulforaphane concentration in broccoli florets.

Sulforaphane is a phytochemical that is usually found in cruciferous vegetables and is known to have a depressive effect on gastric cancer. Preliminary investigations showed that the sulforaphane concentration in broccoli (Brassica oleracea var. italica) florets increased under anoxia. Therefore, in the present study, we examined the effect of different atmospheric conditions on the sulforaphane concentration in broccoli and also tested whether there are concurrent effects on the concentration of ethanol, which is an unfavorable byproduct of fermentation. The sulforaphane concentration in broccoli florets was significantly elevated by 1.9- to 2.8-fold after 2 d of storage under hypoxia at ca. 0% O2 and ca. 24% CO2 at 20°C, whereas no such increase was observed following storage under normoxia at ca. 0% O2 without CO2 at 20°C. Furthermore, after 2 d, the sulforaphane concentration under hypoxia was 1.6- to 2.3-fold higher than that under normoxia. These results suggest that storage under hypoxia with high CO2 levels can elevate the sulforaphane concentration in broccoli florets. However, the elevated sulforaphane concentration could not be maintained beyond 2 d. There was no significant difference in the concentration of ethanol between florets that were stored under hypoxia with/without CO2 or normoxia at 2 d. However, the ethanol concentrations inside the pouches significantly increased between 2 d and 7 d. These findings indicate that the quality of broccoli florets can be improved through storage under hypoxia with high CO2 levels at 20°C for 2 d.

Combined polyhydroxyalkanoates (PHA) and 1,3-propanediol production from crude glycerol: Selective conversion of volatile fatty acids into PHA by mixed microbial consortia

Crude glycerol is an important by-product of the biodiesel industry, which can be converted into volatile fatty acids (VFA) and/or 1,3-propanediol (1,3-PDO) by fermentation. In this study, a selective conversion of VFA to polyhydroxyalkanoates (PHA) was attained while leaving 1,3-PDO in the supernatant by means of mixed microbial consortia selection strategies. The process showed highly reproducible results in terms of PHA yield, 0.99 ± 0.07 Cmol PHA/Cmol S (0.84 g COD PHA/g COD S), PHA content (76 ± 3.1 g PHA/100 g TSS) and 1,3-PDO recovery (99 ± 2.1%). The combined process had an ultimate yield from crude glycerol of 0.19 g COD PHA and 0.42 g COD 1,3-PDO per g of input COD. The novel enrichment strategy applied for selectively transforming fermentation by-products into a high value product (PHA) demonstrates the significance of the enrichment process for targeting specific bio-transformations and could potentially prove valuable for other biotechnological applications as well.

Linking the Gut Microbiota to Bone Health in Anorexia Nervosa.

The purpose of this review is to examine the anorexia nervosa-microbiota-bone relationship, offering a compilation of the relevant human and animal studies that may contribute to a more comprehensive understanding of potential mechanisms involved. Recent studies have implicated fermentation by-products of the gut microbiota in bone metabolism. Compromised bone health often accompanies anorexia nervosa due to energy deficiency and hypoestrogenism. The gut microbiome has been implicated as a link between these conditions and impaired bone growth phenotypes. Current research supports decrements in Firmicutes and short-chain fatty acids with increases in Methanobrevibacter smithii and Proteobacteria in anorexia nervosa. A potential mechanism for microbiome-regulated bone growth is through modulation of insulin-like growth factor-1. Future research should aim to examine short-chain fatty acids, probiotics, and prebiotics as alternative therapies to treat low bone density in anorexia nervosa.

Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients.

Objective:This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products.Materials and methods:Two-stage fermentation with Ch. crassa (inoculated in advance; single-step fermentation) and B. subtilis (inoculated later; two-step fermentation) was conducted on agro-industrial by-products, i.e., banana peel meals, cassava pulp, and rice bran. The pH measurement, microbial enumeration, proximate, and antioxidant analyses were conducted following 4- and 2-days aerobic incubation with Ch. crassa and B. subtilis, respectively.Results:The pH of banana peels and cassava pulp increased with Ch. crassa-fermentation, but then decreased following B. subtilis-fermentation. Chrysonilia crassa-fermentationdid not change, but B. subtilis-fermentation decreased pH of rice bran. The number of lactic acid bacteria was higher in two-stage than in single-stage fermented by-products. Crude protein and fat were higher in fermented than in unfermented banana peels. Crude protein was higher in single- and two-stage fermented, while fat higher in single-stage fermented than in unfermented cassava pulp. Crude fat and ash contents increased with fermentation in rice bran. Single-stage fermentation increased some of amino acids contents in banana peels and cassava pulp. The concentration of polyphenols, tannins, and antioxidant potential of banana peels reduced with fermentation. Total polyphenols and tannins were higher, whereas antioxidant activity was lower in fermented than in unfermented cassava pulp. Total polyphenols, tannins, and antioxidant activity were lower in two-stage than in single-stage fermented and unfermented rice bran.Conclusion:Single-stage fermentation with Ch. crassa improved nutritional characteristics of agro-industrial by-products.