TY - JOUR
T1 - Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
AU - Agboola, Jeleel Opeyemi
AU - Schiavone, Marion
AU - Øverland, Margareth
AU - Morales-Lange, Byron
AU - Lagos, Leidy
AU - Arntzen, Magnus Øverlie
AU - Lapeña, David
AU - Eijsink, Vincent G.H.
AU - Horn, Svein Jarle
AU - Mydland, Liv Torunn
AU - François, Jean Marie
AU - MERCADO VIANCO, LUIS ALBERTO
AU - Hansen, Jon Øvrum
N1 - Funding Information:
This work was supported by Foods of Norway, a Centre for Research-based Innovation (the Research Council of Norway; Grant No. 237841/030). BM-L thanks to the Postdoctoral program from the National Research and Development Agency of Chile (ANID-Chile 74200139). We acknowledge Ricardo Tavares Benicio for his technical support during the yeast processing and running of the fish trial. Also, we are grateful to Lars Fredrik Moen, Oskar Bengtsson and Gergely Kosa for their efforts during the fermentation and washing of the yeasts. Mathieu Castex is acknowledged for his insightful review of the final draft of the manuscript.
Publisher Copyright:
© 2021, The Author(s).
Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.
PY - 2021/12
Y1 - 2021/12
N2 - Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.
AB - Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.
UR - http://www.scopus.com/inward/record.url?scp=85101522621&partnerID=8YFLogxK
U2 - 10.1038/s41598-021-83764-2
DO - 10.1038/s41598-021-83764-2
M3 - Article
C2 - 33627754
AN - SCOPUS:85101522621
VL - 11
JO - Scientific Reports
JF - Scientific Reports
SN - 2045-2322
IS - 1
M1 - 4496
ER -