Probiotics are a group of active microorganisms, which benefit the host by colonizing and changing the composition of host flora. It is of great significance to promote the development of human gastrointestinal nutrition and health by regulating the host mucosal and systemic immune function or regulating the balance of intestinal flora. The purpose of this study is to analyze the production activity of the enzyme, evaluate its biological characteristics and safety as a preventive drug, and provide reference for the research of enzyme production and compound enzyme preparation by probiotics. In this study, four groups of probiotics were set up:
With the increasing serious problems of antibiotic resistance and antibiotic residues, it has become a global research topic to develop green feed additive products which can replace antibiotics. Microbial agents can supplement, adapt, and maintain the balance of intestinal microorganisms, which can be used for disease prevention and treatment, promoting health, and enhancing productivity. In recent years, the mushroom technology in China has developed rapidly, and the large-scale industrial production has gradually developed. The quantity of residual substrate mushroom bran increased rapidly after harvest. The fungus bran was rich in mycelium and rich in nutrients. The rational utilization of edible fungus bran became an urgent problem in the edible fungus industry, and the production of probiotics from mushroom bran provided a solution.
The role of probiotics in reducing gastrointestinal inflammation and preventing colorectal cancer has been widely confirmed. However, the immunomodulatory effect of probiotics on the growth of extraintestinal tumors and its mechanism are still unclear. Here, Li used a mouse model and genome sequencing to study the efficacy of probiotic feeding in controlling liver cancer and the potential mechanism of inhibiting tumor progression. Prohep is a new probiotic mixture, which can significantly slow down the growth of tumor and reduce the tumor volume and weight by 40% compared with the control group. From the point of view of mechanism, the levels of IL-17 cytokines and their main producer Th17 cells decreased sharply, which played a key role in tumor reduction after probiotics feeding. Cell staining showed that the main reason for the decrease of Th17 cells in the probiotics treatment group was the lower migration frequency of Th17 cells in intestinal and peripheral blood [
In order to study the probiotic colonies, Tanaka established an optimized fluorescence in situ hybridization (FISH) method to detect and count the host borne probiotics in abalone intestines. The samples were fixed with 4% paraformaldehyde and hybridized with TAMRA-labeled probe (RPT probe) at 40°C for 3 hours. Strain Ab1 is obviously different from other control bacteria (
To isolate probiotics from pig intestines, Balasingham collected 63 isolates (24 caeca, 24 colonic mucosal scraps, and 15 rectal swabs) from Yorkshire pigs. The isolate was inoculated in Man Rogosa Sharpe broth at 37°C and 5% CO2 for 48 hours, and morphological identification was performed. The colony with gram positive bacilli was selected for further physiological and biochemical identification test. Each selected isolate was tested twice and three times with the standard protocol. The probiotic characteristics among the identified species were determined through a number of tests related to pH tolerance, bile tolerance, and antimicrobial activity. Morphological identification showed that only 23 strains of gram positive bacilli were detected. Physiological tests on these 23 strains further showed that four of them did not show any growth under all the studied conditions. The remaining 19 strains were detected by biochemical methods [
Using the method of single factor experiment, this paper studies the
Compound enzyme preparation is one or more preparations of a single enzyme as the main body being mixed or fermented with other single enzyme preparation to form one or more microorganisms [
At present, the enzyme feed preparations commonly used in livestock and poultry production can be divided into the following categories according to their functional characteristics: (1) compound feed enzymes mainly composed of protein and amylase, which are mainly used to supplement the deficiency of congenital enzymes. (2) Compound feed enzyme mainly composed of
From the beginning of human civilization, fermented milk may have become the first food containing active microorganisms. The concept of probiotics comes from Latin, meaning life. It is produced by organic substances, and the substances can stimulate the development of another substance [
At present, researchers have carried out a large number of in vitro and in vivo experiments to confirm that probiotics have a high antioxidant effect [
In addition to producing antioxidant-related enzymes, probiotics also have other enzyme-related functions. Probiotics can reduce cholesterol, which is directly related to the production of bile salt hydrolase. Bile salt hydrolase can combine with the cholate solution to reduce serum cholesterol [
The cell wall of wheat food is rich in protein, lipids, and polysaccharides without starch. These substances are linked to various chemical bonds, such as peptide bonds. The digestive enzymes in the digestive tract of monogastric animals cannot decompose polysaccharides without starch. Protein and starch in cells are released from cells by preparing nonstarch polysaccharide enzymes, which destroy the structure of the plant cell wall and participate in the normal metabolism of the body. Cellulose can significantly improve the digestibility of cell wall components, increase the dissolution rate of minerals, improve the production efficiency of chicken, and improve the utilization rate of nutrients [
Many metabolites in feed cannot be hydrolyzed by endogenous enzymes. These metabolites have antinutritional effects on animals and prevent the digestion and utilization of nutrients such as protein, fat, and starch. For feeds that have antinutritional effects on animals, such as nonstarch polysaccharides, phytic acid, phytosanitary hemolysin, and protease inhibitors [
There were four groups of probiotics, including CG in the drinking water control group, KJT of
Before the experiment, the chickens were starved for eight hours. When slaughtering, they need to be put on a board, their heads are cut off and killed, and then they are dissected quickly, the gastrointestinal tract is removed, and the whole digestive system separates the two parts of the intestine in the stomach with scissors. The tissue samples were cut with scissors, and part of the connective tissue was removed and washed with cold saline water to remove the remaining contents. Filter paper is used to absorb the water on the surface, and 5 times the volume of cold brine solution is weighed and added. After homogenization, it is used and centrifuged at the speed of 1200 R/min on the ultralow temperature high-speed freezing centrifuge. After the supernatant was taken, it was the original enzyme solution, which was frozen and stored at 30°C. The frozen samples should be avoided to prevent from affecting the enzyme activity.
First, the weighing dish was dried in an oven at 530°C to the weight of the solid and it was weighed. About 2 g of the feed sample was weighed, it was put in the weighing dish and dried for 3 hours, it was transferred to the dryer to cool for half an hour, and it was weighed, it was put in the oven for 45 minutes, and it was moved to the dryer to cool for 20 minutes. Drying was repeated until the weight remains unchanged. The mass lost during drying is the weight of water. The dried feed sample was put into a 100 ml conical flask, 10 ml of homogeneous raw stomach enzyme solution was added, and then 10 ml PBS adjustable solution was added. The pH was adjusted to about 3 with HCI, and then 2 ml of 60 u/ml penicillin was added, once every hour. After adding the rubber cover, the rubber cover was placed in a 25°C constant temperature shaker for 60 times/min and shaken for 2 hours. In the second stage, the conical flask from the shaking table was taken out, sodium hydroxide solution was added, the pH of the system was adjusted to about 6.5, and then 20 ml of intestinal homogenate enzyme solution, 15 ml of PBS adjustable solution, and finally 2 ml of 60 u/ml streptomycin were added, once every two hours. After the rubber cap was added, it was placed in a thermostatic stirrer at 25°C for 60 times/min for 8 hours. In the third stage, 1 ml of 35% trichloroacetic acid was added to the cone, and the enzyme reaction was stopped for 20 minutes. Then, the residue was washed with ethanol and acetone, respectively, with quantitative filter paper of known quality, and the residue was collected and dried and weighed.
Preparation of the reducing sugar curve: 3 ml acetic acid and sodium acetate control solution were absorbed, 2 ml ldns reagent was added and heated in boiling water for 8 minutes, cooled with tap water at room temperature and added 20 ml distilled water to make a typical blank sample. Glucose standard solution with concentrations of 0.3–0.5 mg/ml was prepared by diluting glucose solutions of 1, 2, 3, 4, and 5 ml pipettes to 50 ml with sodium acetate and acetic acid, respectively. 100 ml each of the above standard glucose solutions in the above concentration sequence (two parallel) into the calibration tube were put, and then 1 ml acetic acid, sodium acetate, and 4 ml ldns reagent were added. Electromagnetic oscillation for 3S and heating in boiling water for 5 minutes were done. After that, the samples were cooled with tap water at room temperature; distilled water was added to 30 ml volume, and the OD absorption value was determined at 380 nm. The standard curve was drawn (
After enzymolysis, the sample was filtered into an 80 ml volumetric flask under vacuum. 1 ml of the solid volume filter was taken and 3 ml of acetic acid was added. Sodium acetate adjustable solution and reagent 4 ml LDNS is mixed and boiled in boiling water for 10 minutes. Then, it was diluted to 30 ml with distilled water. After mixing, the color was compared with 380 nm. The content of reducing sugar was calculated. The blank control group was added with 1 ml water, 3 ml acetic acid, and 4 ml sodium acetate-regulating solution. The net yield of reducing sugar = the amount of reducing sugar produced in the enzyme solution−the amount of reducing sugar produced in the blank solution. The compound enzyme after enzymatic hydrolysis of the feed sample is measured. Measurement method: the residue was filtered and digested under vacuum, and finally it was dried to constant weight with nitrogen-free filter paper of known weight in an oven at 100°C, and then the energy value of the residue was weighed and measured.
When analyzing and studying the relationship between experimental data, the relationship between any two variables is called correlation. The correlation among test data includes linear correlation, exponential correlation, and arithmetic correlation. Among them, linear association is the simplest and the most studied one. Other different associations can also be transformed into linear association through specific transformation. The reliability of the results of this study is based on the statistical analysis method of correlation analysis. The experiments of four probiotics and a variety of enzymes on chickens were carried out, and the relationship between them was discussed. In this paper, Pearson correlation factor is calculated by linear correlation analysis. The Pearson correlation factor is used to measure whether all data points belong to a straight line, that is, the description of the correlation between two variables. The calculation formula is as follows:
The Pearson correlation coefficient is between −1 and 1. When the correlation coefficient approaches −1 to 1, the stronger the correlation is, the weaker the correlation will be. Results belonging to 0.8–1 means extremely strong correlation; results belonging to 0.6–0.8 indicate strong correlation; results belonging to 0.4–0.6 indicate moderate correlation; results belonging to 0.2–0.4 indicate weak correlation; and results belonging to 0–0.2 indicate extremely weak correlation or no correlation.
Four experimental groups were set up: control group CG with drinking water, KJT with
Test results of growth performance.
Experiment | Group | Repeat | Treating |
---|---|---|---|
1 | CG | 3 | Drinking water |
2 | KJT | 3 | Drinking water + 0.3% |
3 | DSSJ | 3 | Drinking water + 0.3% |
4 | DB | 3 | Drinking water + 0.3% |
For these experimental objects, the weight of these chickens was detected at 5 days, 10 days, and 15 days respectively, and the weight of these chickens in the corresponding time period was recorded, so as to analyze the influence of different weights produced by different probiotics, as shown in Figure
Weight change pattern.
In the figure, we can clearly see the weight change of the chicken. In these 15 days, the weight gain of the experimental group of
The compound enzyme, which is mainly composed of cellulose and pectinase, may destroy the plant cell wall, release nutrients in the cells, easily contact with digestive enzymes, and eliminate antinutrients in diet, so as to reduce food viscosity and gastrointestinal contents and promote animal digestion and absorption. If the rate of gastric emptying slows down and the amount of digestive juice discharged per unit time decreases, the digestion of nutrients is limited, as shown in Figure
Apparent digestibility.
As can be seen from the figure, most of the available nutrients in the food have been released before they enter the animal body. On the other hand, the decrease of the geometric mean size of food may also increase the intestinal digestibility. In four groups of experiments, the ileum terminal, dry matter, crude protein, and organic compounds were detected. Under the condition of drinking water, the digestibility of these four substances were 67.8%, 72.3%, 54.1%, and 70.4%, respectively. In the third group, the digestibility was the highest, 78.3%, 80.2%, 63.8%, and 79.1%, respectively. The excellent digestive system also led to the heaviest weight of this chicken. Secondly, the digestive capacity of the second group was catalyzed by
After saccharification experiment with
Change of reducing sugar content.
With the passage of time, the content of reducing sugar in the intestinal tract increased significantly in the process of 1–3 hours, indicating that
In the single factor experiment, amylase, acid protease, and neutral protease should be added into the conical flask, respectively, and the enzyme contents are 500, 1000, and 1500 (U/g). Then, the experimental results obtained from the three groups of data are detected, respectively. The in vitro digestibility is affected by different enzyme types and different contents, as shown in Figure
Single factor experiment.
From the data in the figure, it can be seen that the feed digestibility of the enzyme group is higher than that of the control group. The general trend of adding enzyme preparation is rapidly increased and then tend to be gentle, but on the whole, it is gradually increasing. The digestibility of amylase increased from 16% to 39% with the increase of the enzyme content. The digestibility of acid protease increased from 16% to 38%. The digestibility of neutral protease at 1500 (U/g) was 34%. If the enzyme was added later, the digestibility would increase. The enzyme activity will be seriously affected by temperature, too low or too high will make the enzyme lose activity; when the temperature is most appropriate, the enzyme activity is the highest, the impact on digestibility is the best, and the ability to promote digestion is the strongest.
The intestinal tract of chicks is aseptic at birth. After birth, with the environmental contact of lactation and delivery clinic, foreign bacteria gradually enter into the intestine. After attachment and colonization, the intestinal flora is created to maintain its own intestinal microecological balance. Therefore,
Enzyme preparation is a kind of safe, reliable, and pollution-free green feed additive. It has the ability of biocatalysis reaction, which can improve the production efficiency of livestock and poultry, reduce environmental pollution, and save animal feed resources. Enzyme preparation can improve the utilization rate of feed and raw materials by decomposing the antinutritional agents in feed and affect the digestion and metabolism of animals. The flora found in the digestive tract is considered a new nutrient because it is closely related to the health of host diseases, metabolism, and regulation of the immune system. They allow the host to increase the absorption of nutrients and affect energy intake. Studies have shown that there are many factors affecting the distribution and stability of intestinal microflora, such as the changes of environment, seasons, and the role of food additives, so that the intestinal microorganisms affect the development of animals to a certain extent. As a kind of food additive, probiotics play a beneficial role in the intestinal flora. The addition of probiotics can help the host control harmful bacteria and have beneficial effects on intestinal flora. In addition, probiotics can also regulate the immune system to fight against various diseases to produce resistance to diseases.
The evaluation methods of the enzyme nutritional value of compound feed mainly include the in vivo method and in vitro method. The in vivo method is an animal feeding test and metabolism test, also known as the biological method. This is a logical and scientific test method, but it costs a lot of manpower and time. It is seriously affected by external factors (climate, environment, human function, etc.) and it is not easy to evaluate a large amount of feed or food in a short time. The in vitro method was used to simulate the digestive system of monogastric animals to evaluate the nutritional value of food. The method is rapid, simple, labor-saving, and time-saving. In this experiment, the effects of probiotics and complex enzymes on the chicken digestive tract were studied by using this technology. The net yield of reducing sugar and the total energy of the digestive tract residue were taken as indexes. The results showed that the compound enzyme preparation and probiotics played an important role in the growth and development of the chicken.
No data were used to support this study.
The authors declare no conflicts of interest.
Ruokun Yi performed the majority of the experiments and wrote the manuscript. Yanni Pan and Xingyao Long contributed to the data analysis. Xin Zhao and Fang Tan designed and supervised the study and checked the final manuscript.
This research was funded by the Children’s Research Institute of National Center for Schooling Development Programme and Chongqing University of Education (CSDP19FS01103), the Science and Technology Research Program of Chongqing Municipal Education Commission (KJZD-K201901601), and Research Project of Chongqing University of Education (KY2015TBZC), China.