Fermented Soybean Meal Increases Lactic Acid Bacteria in Gut Microbiota of Atlantic Salmon ( Salmo salar )
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Fermented Soybean Meal Increases Lactic Acid Bacteria in Gut Microbiota of Atlantic Salmon (Salmo salar) Natalia Catalán 1 & Alejandro Villasante 1 & Jurij Wacyk 2 & Carolina Ramírez 1 & Jaime Romero 1
# Springer Science+Business Media, LLC, part of Springer Nature 2017
Abstract The main goal of the present study was to address the effect of feeding fermented soybean meal-based diet to Atlantic salmon on gut microbiota. Further, expression of genes of interest, including cathelicidin antimicrobial peptide (cath), mucin 2 (muc2), aquaporin (aqp8ab), and proliferating cell nuclear antigen (pcna), in proximal intestine of fish fed either experimental diet was analyzed. Three experimental diets, including a control fishmeal (30% FM), soybean meal (30% SBM), or fermented soybean meal diet (30% FSBM) were randomly assigned to triplicate tanks during a 50-day trial. The PCR-TTGE showed microbiota composition was influenced by experimental diets. Bands corresponding to genus Lactobacillus and Pediococcus were characteristic in fish fed the FSBM-based diet. On the other hand, bands corresponding to Isoptericola, Cellulomonas, and Clostridium sensu stricto were only observed in fish FM-based diet, while Acinetobacter and Altererythrobacter were detected in fish fed SBM-based diet. The expression of muc2 and aqp8ab were significantly greater in fish fed the FSBM-based diet compared with the control group. Our results suggest feeding FSBM to Atlantic salmon may (1) boost health and growth physiology in fish by promoting intestinal lactic acid bacteria growth, having a prebiotic-like effect, (2) promote proximal intestine health by increasing mucin production, and (3) boost intestinal trans-cellular uptake of water. Further research to better understands the effects of bioactive compounds derived from the fermentation process of plant feedstuff on gut microbiota and the effects on health and growth in fish is required. Keywords Microbiota . Fermented soybean meal . Lactic acid bacteria . Lactobacillus . Pediococcus . Lactococcus . Atlantic salmon
Introduction Over the past years, global forage fisheries production has reached maximum capacity, and cannot expand further. On the contrary, aquaculture industry has showed a sustained growth, becoming the fastest-growing animal foodproducing sector worldwide [14, 42, 48]. The steep growth of aquaculture has caused a concomitant increase in both the demand and the prices of aquafeed ingredients, particularly marine-derived ingredients (i.e., fishmeal and fish oil). It has been estimated that there may not be enough fishmeal to * Jaime Romero [email protected] 1
Laboratorio de Biotecnología, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile
2
Departamento de Producción Animal, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
satisfy the industry demand in the next decades [14, 42]. Therefore, aquaculture industry has made great effort searching for low cost sustainable ingredients to substantially repl
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