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植物乳杆菌在黄芪固态发酵制备肉鸡饲料中的作用。

The role of Lactobacterium plantarum in solid-state fermentation of Astragalus membranaceus for broiler chicken feed.

作者信息

Li Huan, Kang Yu, Sun Yanting, Bian Chuanzhou, Fan Mingxia, Zhang Han, Zhao Shengzhen, Song Xinghui, Qiao Hongxing

机构信息

Henan University of Animal Husbandry and Economy, Zhengzhou City, Henan Province, China.

Henan Agricultural University, Zhengzhou City, Henan Province, China.

出版信息

AMB Express. 2025 Feb 7;15(1):26. doi: 10.1186/s13568-025-01823-7.

DOI:10.1186/s13568-025-01823-7
PMID:39918717
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11806191/
Abstract

The purpose of this study was to examine the fermentation of A. membranaceus by L. plantarum and its effects on broiler chickens. L. plantarum solid-state fermentation was employed to solve the problem of releasing the active components of A. membranaceus. The effect of L. plantarum on astragalus was examined by measuring the contents of protein, carbohydrate, calycoflavone, and formononetin in A. membranaceus before and after fermentation. The effect of A. membranaceus on L. plantarum was demonstrated by detecting the changes in galactosidase in L. plantarum before and after fermentation. Fermented A. membranaceus was fed to broiler chickens, and the indices of growth performance, antioxidants, immune function, and intestinal short-chain fatty acids were recorded. The results showed that the cellulose and pectin on the surface of A. membranaceus were decomposed by L. plantarum solid-state fermentation, and the macromolecular proteins were degraded into small molecules. A. membranaceus increased the content of galactosidase in L. plantarum. Solid-state fermentation increased the contents of functional sugars, calycosin, and formononetin in A. membranaceus. Fermentation of A. membranaceus significantly improved the production performance of broilers as well as the antioxidant index, immune index, intestinal morphology, and intestinal short-chain fatty acid content.

摘要

本研究的目的是考察植物乳杆菌对膜荚黄芪的发酵作用及其对肉鸡的影响。采用植物乳杆菌固态发酵来解决膜荚黄芪活性成分释放的问题。通过测定发酵前后膜荚黄芪中蛋白质、碳水化合物、毛蕊异黄酮和芒柄花素的含量，考察植物乳杆菌对黄芪的作用。通过检测发酵前后植物乳杆菌中半乳糖苷酶的变化，证明膜荚黄芪对植物乳杆菌的作用。将发酵后的膜荚黄芪喂给肉鸡，并记录生长性能、抗氧化剂、免疫功能和肠道短链脂肪酸等指标。结果表明，植物乳杆菌固态发酵分解了膜荚黄芪表面的纤维素和果胶，大分子蛋白质降解为小分子。膜荚黄芪增加了植物乳杆菌中半乳糖苷酶的含量。固态发酵增加了膜荚黄芪中功能性糖类、毛蕊异黄酮和芒柄花素的含量。膜荚黄芪发酵显著提高了肉鸡的生产性能以及抗氧化指标、免疫指标、肠道形态和肠道短链脂肪酸含量。

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