State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi, China.
Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.
J Anim Sci. 2023 Jan 3;101. doi: 10.1093/jas/skad193.
Lactobacilli are sensitive to heat, which limits their application as probiotics in livestock production. Lactobacillus rhamnosus LB1 was previously shown to reduce enterotoxigenic Escherichia coli (ETEC) and Salmonella infections in pigs. To investigate its potential in the application, the bacterium was microencapsulated and examined for its survival from feed pelleting and long-term storage as well as its function in modulating pig intestinal microbiota. The in vitro studies showed that freshly microencapsulated Lactobacillus rhamnosus LB1 had viable counts of 9.03 ± 0.049 log10 colony-forming units/g, of which only 0.06 and 0.87 Log of viable counts were reduced after storage at 4 and 22 °C for 427 d. The viable counts of encapsulated Lactobacillus rhamnosus LB1 were 1.06 and 1.54 Log higher in the pelleted and mash feed, respectively, than the non-encapsulated form stored at 22 °C for 30 d. In the in vivo studies, 80 piglets (weaned at 21 d of age) were allocated to five dietary treatments for a 10-d growth trial. The dietary treatments were the basal diet (CTL) and basal diet combined with either non-encapsulated LB1 (NEP), encapsulated LB1 (EP), bovine colostrum (BC), or a combination of encapsulated LB1 and bovine colostrum (EP-BC). The results demonstrated that weaning depressed feed intake and reduced growth rates in pigs of all the treatments during 21 to 25 d of age; however, the body weight gain was improved during 25 to 31 d of age in all groups with the numerically highest increase in the EP-BC-fed pigs during 21 to 31 d of age. Dietary treatments with EP, particularly in combination with BC, modulated pig intestinal microbiota, including an increase in Lactobacillus relative abundance. These results suggest that microencapsulation can protect Lactobacillus rhamnosus LB1 against cell damage from a high temperature during processing and storage and there are possible complementary effects between EP and BC.
乳杆菌对热敏感，这限制了它们在畜牧业生产中作为益生菌的应用。先前的研究表明，鼠李糖乳杆菌 LB1 可减少猪的肠产毒性大肠杆菌（ETEC）和沙门氏菌感染。为了研究其在应用中的潜力，将该细菌进行微囊化，并研究其在饲料制粒和长期储存过程中的存活率，以及其调节猪肠道微生物群的功能。体外研究表明，新鲜微囊化的鼠李糖乳杆菌 LB1 的活菌计数为 9.03±0.049 log10 菌落形成单位/g，其中在 4 和 22°C 下储存 427 d 后，活菌计数仅减少了 0.06 和 0.87 log。在制粒和制浆饲料中，包封的鼠李糖乳杆菌 LB1 的活菌计数分别比在 22°C 下储存 30 d 的非包封形式高 1.06 和 1.54 log。在体内研究中，将 80 头仔猪（21 日龄断奶）分配到五个日粮处理组进行为期 10 天的生长试验。日粮处理组为基础日粮（CTL）和基础日粮分别与非包封 LB1（NEP）、包封 LB1（EP）、牛初乳（BC）或包封 LB1 和牛初乳的组合（EP-BC）组合。结果表明，断奶会降低所有处理组仔猪在 21 至 25 日龄期间的采食量和生长速度；然而，在所有组中，体重在 25 至 31 日龄期间都有所增加，在 21 至 31 日龄期间，以 EP-BC 喂养的仔猪体重增加最多。EP 特别是与 BC 联合使用的日粮处理方式调节了猪的肠道微生物群，包括增加了乳酸杆菌的相对丰度。这些结果表明，微囊化可以保护鼠李糖乳杆菌 LB1 免受加工和储存过程中高温对细胞的损伤，并且 EP 和 BC 之间可能存在互补作用。
