Zhai Jianrong, Wang Bo, Sun Yingpeng, Yang Jianfeng, Zhou Junfeng, Wang Tianyu, Zhang Wenlan, Qi Cai, Guo Yanjun
Qingdao Key Laboratory of Specialty Plant Germplasm Innovation and Utilization in Saline Soils of Coastal Beach, Qingdao Agricultural University, Qingdao, China.
Key Laboratory of National Forestry and Grassland Administration on Grassland Resources and Ecology in the Yellow River Delta, Qingdao Agricultural University, Qingdao, China.
Front Microbiol. 2023 Feb 20;14:1128057. doi: 10.3389/fmicb.2023.1128057. eCollection 2023.
Cyanogenic glycosides (CNglcs) are bioactive plant products involving in plant defense against herbivores by virtue of their abilities to release toxic hydrogen cyanide (HCN). has been shown to be effective in producing -glucosidase, which could degrade CNglcs. However, whether could remove CNglcs under ensiling conditions is still unknown.
In this study, we first investigated the HCN contents in ratooning sorghums for two years, then the sorghums were ensiled with or without the addition of .
Two years' investigation indicated that the contents of HCN in fresh ratooning sorghum were larger than 801 mg/kg FW (fresh weight), which could not be reduced by silage fermentation under safety threshold (200 mg/kg FW). could produce -glucosidase over a range of pH and temperature, which degraded the CNglcs and removed the hydrogen cyanide (HCN) at early days of ratooning sorghum fermentation. The addition of (2.56 × 10 CFU/ml) altered the microbial community, increased bacterial diversity, improved the nutritive qualities, and reduced the HCN contents in ensiled ratooning sorghum lower than 100 mg/kg FW after 60 days of fermentation. Overall, the addition of 150 ml + 50 ml sterile water per 3 kg silage could efficiently remove CNglcs from ratooning sorghum silage.
In conclusion, could produce -glucosidase which degraded the CNglcs during the early days of fermentation, benefiting the ensiling process and improving the utilization of ratooning sorghum.
生氰糖苷（CNglcs）是具有生物活性的植物产物，因其能够释放有毒的氰化氢（HCN）而参与植物对食草动物的防御。已证明[具体物质]在产生β-葡萄糖苷酶方面是有效的，该酶可降解CNglcs。然而，[具体物质]在青贮条件下是否能去除CNglcs仍不清楚。
在本研究中，我们首先对宿根高粱的HCN含量进行了为期两年的调查，然后将高粱在添加或不添加[具体物质]的情况下进行青贮。
两年的调查表明，新鲜宿根高粱中的HCN含量大于801 mg/kg鲜重（FW），在安全阈值（200 mg/kg FW）以下，青贮发酵无法降低该含量。[具体物质]在一定的pH和温度范围内可产生β-葡萄糖苷酶，该酶在宿根高粱发酵初期降解CNglcs并去除氰化氢（HCN）。添加[具体物质]（2.56×10[具体单位] CFU/ml）改变了微生物群落，增加了细菌多样性，改善了营养品质，并使青贮宿根高粱在发酵60天后的HCN含量降低至100 mg/kg FW以下。总体而言，每3 kg青贮料添加150 ml[具体物质]+50 ml无菌水可有效去除宿根高粱青贮中的CNglcs。
总之，[具体物质]可产生β-葡萄糖苷酶，在发酵初期降解CNglcs，有利于青贮过程并提高宿根高粱的利用率。
