A new strategy for improvement of tamarind seed based chicken diet after microbial detannification and assessment of its safety aspects

Tamarind seed, an abundant agricultural waste, contains a large amount of naturally occurring anti-nutrient, tannin. This study aimed at evaluating the detannification efficiency of tannase producing Bacillus subtilis PAB2 in comparison with enzymatic and conventional physical techniques, and assessment of its health promoting effect in chicken model. Microbial fermentation resulted in lowering of 80.8% tannin, whereas enzymatic and physical treatment removed only 48 and 28.6%, respectively. To assess the health beneficial effects, experimental schedule for poultry chicken model was designed viz., (T1) commercial food, (T2) T1+tamarind seeds, (T3) T1+enzymatic detannified seeds and (T4) T1+ fermented seeds. It was found that physiological indices of chicken in T4 group improved more than T2, but those were comparable with T1 and T3. The level of total plasma protein, albumin and other haematological parameters also significantly (P<0.05) improved in T4 more than T2. The quantities of small intestinal indicator microbes like Escherichia coli, Clostridium perfringens and Yeast sp. in T4 group increased more than T2. Thus, fermentation led to quality improvement of raw tamarind seed which suggested its employment as an alternative feedstock for poultry chicken

Ethnic Preparation of Haria, a Rice-Based Fermented Beverage, in the Province of Lateritic West Bengal, India

Haria is a rice-based fermented beverage that is popular among tribal and low income people in lateritic West Bengal and East-Central India. The principal ingredient of this beverage is low grade boiled rice (Oryza sativa L.), which is mixed with a traditional starter, called bakhar, and fermented within a heat-sterilized earthen pot for 3-4 days. The main aim of this study was to investigate the ethnobotanical importance and traditional process of haria preparation. The method adopted for this study was based on interactive questionnaires and laboratory experiments. It was found that the pH decreased during the course of fermentation with increased titratable acidity of 1.42%. The alcohol content was 2-3% (v/v) in the consumable beverages. This documentation will be useful for further exploitation of haria as a health drink

Modulation of small intestinal homeostasis along with its microflora during acclimatization at simulated hypobaric hypoxia

1098-1105At high altitude (HA) hypobaric hypoxic environment manifested several pathophysiological consequences of which gastrointestinal (GI) disorder are very common phenomena. To explore the most possible clue behind this disorder intestinal flora, the major player of the GI functions, were subjected following simulated hypobaric hypoxic treatment in model animal. For this, male albino rats were exposed to <span style="font-size:9.0pt;mso-bidi-font-size:11.0pt;color:black; mso-fareast-language:EN-IN" lang="EN-GB">55 kPa (~ 4872.9 m) air pressure consecutively for 30 days for 8 h/day and its small intestinal microflora, their secreted digestive enzymes and stress induced marker protein were investigated of the luminal epithelia. It was observed that population density of total aerobes significantly decreased, but the quantity of total anaerobes and <span style="font-size:9.0pt; mso-bidi-font-size:11.0pt;color:black;mso-fareast-language:EN-IN" lang="EN-GB">Escherichia coli<span style="font-size:9.0pt;mso-bidi-font-size:11.0pt; color:black;mso-fareast-language:EN-IN" lang="EN-GB"> increased significantly after 30 days of hypoxic stress<span style="font-size:9.0pt;mso-bidi-font-size: 11.0pt;color:black" lang="EN-GB">. The population density of strict anaerobes like Bifidobacterium sp.<i style="mso-bidi-font-style: normal">, Bacteroides sp. and Lactobacillus sp. and obligate anaerobes like <i style="mso-bidi-font-style: normal">Clostridium perfringens and Peptostreptococcus sp. were expanded along with their positive growth direction index (GDI). In relation to the huge multiplication of anaerobes the amount of gas formation as well as content of IgA and IgG increased in duration dependent manner. The activity of some <span style="font-size:9.0pt;mso-bidi-font-size:11.0pt; mso-fareast-language:EN-IN" lang="EN-GB">luminal <span style="font-size: 9.0pt;mso-bidi-font-size:11.0pt" lang="EN-GB">enzymes from microbial origin like α-amylase, gluco-amylase, proteinase, alkaline phosphatase and β-glucuronidase were also elevated in hypoxic condition. Besides, hypoxia induced in formation<span style="font-size:9.0pt;mso-bidi-font-size:11.0pt;mso-fareast-language: EN-IN" lang="EN-GB"> of malondialdehyde along with significant attenuation <span style="font-size:9.0pt;mso-bidi-font-size:11.0pt;mso-fareast-language: EN-IN" lang="EN-GB">of <span style="font-size:9.0pt;mso-bidi-font-size: 11.0pt" lang="EN-GB">catalase, glutathione peroxidase, superoxide dismutase activity and lowered GSH/GSSG pool in the intestinal epithelia. Histological study revealed disruption of intestinal epithelial barrier with higher infiltration of lymphocytes in lamina propia and atrophic structure. It can be concluded that hypoxia at HA modified GI microbial imprint and subsequently causes epithelial barrier dysfunction which may relate to the small intestinal dysfunction at HA. </span

A Human and Animal Based Study Reveals That A Traditionally Fermented Rice Beverage Alters Gut Microbiota and Fecal Metabolites for Better Gut Health

Fermented rice beverages are consumed globally, especially in Southeast Asia. In India, such beverages are consumed by a substantial population of ethnic communities. In this study, the gut bacterial diversity of rice beverage drinkers from Assam, India (n = 27) was compared with that of nondrinkers (n = 21) with the next-generation sequencing (NGS) of fecal metagenomic 16S rDNA, which indicated changes in 20 bacterial genera. Further, mice (n = 6, per treatment group) were gavaged daily for 30 days with different fractions of the beverage, which included rice beverage (RB), soluble (SF), and insoluble fractions (IF) to determine the effects of different components of the beverage. A comparison of gut bacteria at two time points, 0 and 30 days of treatments, suggested changes in 48 bacterial genera across the different treatment groups in mice. Major bacterial changes were suggestive of functional components associated with gut health, as observed in both humans and mice. Next, the Gas Chromatography&ndash;Mass Spectrometry (GC&ndash;MS) of mice stool after 30 days of treatments showed a total of 68 metabolites, of which hexadecanoic acid, a flavor component of this beverage, was present in the feces of all mouse treatment groups except controls. These metabolites showed treatmentwise clustering in groups in a partial least-squares discriminant analysis (PLS&ndash;DA) plot. Blood endotoxin levels were lower in all treatment groups in the mice compared to those of the controls. The findings of the study are suggestive of the gut modulatory effects of the beverage on the basis of the observed features of the bacterial changes

A Human and Animal Based Study Reveals That a Traditionally Fermented Rice Beverage Alters Gut Microbiota and Fecal Metabolites for Better Gut Health

Fermented rice beverages are consumed globally, especially in Southeast Asia. In India, such beverages are consumed by a substantial population of ethnic communities. In this study, the gut bacterial diversity of rice beverage drinkers from Assam, India (n = 27) was compared with that of nondrinkers (n = 21) with the next-generation sequencing (NGS) of fecal metagenomic 16S rDNA, which indicated changes in 20 bacterial genera. Further, mice (n = 6, per treatment group) were gavaged daily for 30 days with different fractions of the beverage, which included rice beverage (RB), soluble (SF), and insoluble fractions (IF) to determine the effects of different components of the beverage. A comparison of gut bacteria at two time points, 0 and 30 days of treatments, suggested changes in 48 bacterial genera across the different treatment groups in mice. Major bacterial changes were suggestive of functional components associated with gut health, as observed in both humans and mice. Next, the Gas Chromatography–Mass Spectrometry (GC–MS) of mice stool after 30 days of treatments showed a total of 68 metabolites, of which hexadecanoic acid, a flavor component of this beverage, was present in the feces of all mouse treatment groups except controls. These metabolites showed treatmentwise clustering in groups in a partial least-squares discriminant analysis (PLS–DA) plot. Blood endotoxin levels were lower in all treatment groups in the mice compared to those of the controls. The findings of the study are suggestive of the gut modulatory effects of the beverage on the basis of the observed features of the bacterial changes

<span style="mso-bidi-font-size:12.0pt" lang="EN-GB">Potentialities of newly isolated <i style="mso-bidi-font-style:normal">Bacillus subtilis</i> and <i style="mso-bidi-font-style:normal">Lactobacillus sp</i> for curd preparation and a comparative study of its physico-chemical parameters with other marketed curds </span>

910-918Two Bacillus sp. were isolated from the local fermented milk and identified on the basis 16S rRNA sequence profile as Bacillus subtilis AKL1 and by biochemical process as Lactobacillus acidophilus AKL2. These isolates were <span style="mso-bidi-font-weight: bold">used as fresh inoculums for curd preparation individually and in combinations. Different physico-chemical and therapeutic properties of the newly prepared curd were examined and compared with marketed local (sweet and sour) and branded (Mother Dairy and Thackar) curds. The total hydrolyzed peptides, free amino acids, lactic acid were significantly higher, whereas, total solid, ash content, syneresis and free reducing sugar were lower in the curd prepared by a mixture of AKL1 and AKL2 (0.5:0.5, v/v). The antioxidant activity against ABTS+, DPPH•, OH• and Fe3+ were also higher in the newly formulated curd. Polyphenols (85.5µg/g), flavonoids (12.5µg/g) and free aromatic amino acids contents were also higher in AKL1+AKL2. All these components prevent excess protein oxidation that was revealed by SDS-PAGE. The curd also exhibited potent antimicrobial activity against some entero-pathogens like <i style="mso-bidi-font-style: normal">Clostridium perfringens, <i style="mso-bidi-font-style: normal">Escherichia coli, <i style="mso-bidi-font-style: normal">Shigella dysentery, Vibrio cholerae <span style="background:white;mso-bidi-font-weight:bold;mso-bidi-font-style: italic" lang="EN-GB">and Staphylococcus<i style="mso-bidi-font-style: normal"> aureus. It can be concluded that the combination of these Lactobacillus sp. will be a fruitful inoculum for the preparation of curd having better health promoting effects. </span

Analysis of alteration of gut microbial population under the exposure of graded hyperbaric pressures: Application of metagenomic approach

960-968<span style="mso-bidi-language: HI" lang="EN-GB">Gastroenterological disorders are very common at hyperbaric conditions. The present study was conducted to find out the impact of gut flora on the gastrointestinal disorders created at such environmental circumstances. For this, male albino rat were exposed to graded hyperbaric pressures (915 and 1277 mmHg) and large intestinal content was examined for microbial composition using culture based and PCR-DGGE tools. After 30 day exposure, total aerobes (38.54 and 375.57 folds, 1.35 and 1.58 gdi) and E. coli <span style="mso-bidi-font-style: italic">(126.05 and 873.23 folds, 1.31 and 1.44 gdi) were increased whereas total anaerobes (7.01 × 104 and 8.84 × 103 folds, -1.56 and -1.39 gdi), Enterobacter spp. (-2.45 and -1.00 gdi) and Clostridium perfringens (12.88 and 54.16 folds, -1.38 and -1.75 gdi) were decreased significantly in respect to control after exposure of simulated hyperbaric pressures like at 915 and 1277 mmHg, respectively. Metagenomics study revealed an overall reduction in total microbial profile was noted than control at higher level hyperbaric pressure, i.e., 1277 mmHg air pressure for highest duration of exposure. Though, some new bands also appeared which indicated the expansion of dormant or new microbiota, Variation in the numbers of these newly dominated bacteria was correlated to dose and duration of hyperbaric treatment. The histological results clearly indicated that hyperbaric environment induced severe inflammation in the mucosal and submucosal layer of large intestine. Thus, the result suggest that hyperbaric pressure is an important exogenous factor that strongly modulated the intestinal morphology and microbial ecology, and induced several gastrointestinal ailments during hyperbarism. </span

Exploitation of fermented shrimp-shells hydrolysate as functional food: Assessment of antioxidant, hypocholesterolemic and prebiotic activities

924-934In the present study the bioactivities of chitooligosaccharides of fermented shrimp-shell hydrolysate (SSH) in respect to hypocholesterolemic, antioxidant and prebiotic activity were tested in male albino rat. Rats were treated with four different diets, viz., (i) cholesterol-rich (5%) basal diet (ChB), (ii) ChB+10% chitin, (iii) ChB+10% SSH and (iv) control group (without cholesterol). After 4 weeks of treatment, body mass index, liver weight, serum total cholesterol and LDL-cholesterol in groups (ii) and (iii) were decreased significantly than group (i). SSH supplementation significantly resists oxidative stress by reducing the thiobarbituric acid reactive substances and by increasing catalase, superoxide dismutase and free radical scavenging activity. The colonization of Lactobacillus and Bifidobacterium population in small and large intestine were more in group (iii) than other groups. Reduction of Clostridium perfringens population and non-significant changes of E. coli was also noted in SSH supplement group. Histological study revealed that the villus height and villus:crypt of the small intestine were increased significantly in SSH supplemented group (iii) without any diarrheal symptoms. The results demonstrated that the shrimp-shells hydrolysate has hypocholesterolemic effect, can resist lipid peroxidation and can influence the growth of health beneficial microbes, hence can be used as functional food for hypercholesterolemic patients. </span

Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian rice based fermented beverage and its fermentative behavior on rice was evaluated. The isolate grown well in rice and decreased the pH, with an increase of total titratable acidity on account of high yield in lactic acid and acetic acid. The production of alpha-amylase and glucoamylase by the strain reached plateau on 1st and 2nd day of fermentation respectively. The accumulation of malto-oligosaccharides of different degrees of polymerization was also found highest on 4th day. Besides, phytase activity along with accumulation of free minerals also unremittingly increased throughout the fermentation. The fermented materials showed free radical scavenging activity against DPPH radicals. In-vitro characteristics revealed the suitability of the isolate as probiotic organism. The above profiling revealed that probiotic L.fermentum KKL1 have the significant impact in preparation of rice beer and improves its functional characteristics