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Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage

The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial commu...

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Autores principales: Huang, Yinchao, Qiu, Chenchen, Wang, Yimin, Zhang, Wei, He, Liwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9493319/
https://www.ncbi.nlm.nih.gov/pubmed/36160248
http://dx.doi.org/10.3389/fmicb.2022.993750
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author Huang, Yinchao
Qiu, Chenchen
Wang, Yimin
Zhang, Wei
He, Liwen
author_facet Huang, Yinchao
Qiu, Chenchen
Wang, Yimin
Zhang, Wei
He, Liwen
author_sort Huang, Yinchao
collection PubMed
description The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial community after 7, 14, 30 and 60 days fermentation. The addition of TPP resulted in the decrease (P < 0.05) of pH values (5.09 vs. 4.91), dry matter loss (11.77 vs. 8.02% DM), butyric acid concentration (1.64 vs. 1.02% DM) and ammonia-N proportion (13.69 vs. 8.98% CP, on Day 30) of stylo silage as well as the increase (P < 0.01) of lactic acid bacteria population (6.17 vs. 7.54 cfu/g FM) and true protein content (6.03 vs. 7.44% DM), particularly at the first 30 days of ensiling. It somewhat enhanced the antioxidant capacity of style silage at the early stage, and altered the bacterial community of stylo silage, with Clostridium_sensu_stricto_1 and Lachnoclostridium_5 much decreased but Enterobacter and Clostridium still being the dominant genera. It is suggested that TPP could help improve fermentation quality and nutrient preservation of stylo silage, and delay proteolysis process and antioxidant decay.
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spelling pubmed-94933192022-09-23 Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage Huang, Yinchao Qiu, Chenchen Wang, Yimin Zhang, Wei He, Liwen Front Microbiol Microbiology The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial community after 7, 14, 30 and 60 days fermentation. The addition of TPP resulted in the decrease (P < 0.05) of pH values (5.09 vs. 4.91), dry matter loss (11.77 vs. 8.02% DM), butyric acid concentration (1.64 vs. 1.02% DM) and ammonia-N proportion (13.69 vs. 8.98% CP, on Day 30) of stylo silage as well as the increase (P < 0.01) of lactic acid bacteria population (6.17 vs. 7.54 cfu/g FM) and true protein content (6.03 vs. 7.44% DM), particularly at the first 30 days of ensiling. It somewhat enhanced the antioxidant capacity of style silage at the early stage, and altered the bacterial community of stylo silage, with Clostridium_sensu_stricto_1 and Lachnoclostridium_5 much decreased but Enterobacter and Clostridium still being the dominant genera. It is suggested that TPP could help improve fermentation quality and nutrient preservation of stylo silage, and delay proteolysis process and antioxidant decay. Frontiers Media S.A. 2022-09-08 /pmc/articles/PMC9493319/ /pubmed/36160248 http://dx.doi.org/10.3389/fmicb.2022.993750 Text en Copyright © 2022 Huang, Qiu, Wang, Zhang and He. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Huang, Yinchao
Qiu, Chenchen
Wang, Yimin
Zhang, Wei
He, Liwen
Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
title Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
title_full Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
title_fullStr Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
title_full_unstemmed Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
title_short Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
title_sort effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9493319/
https://www.ncbi.nlm.nih.gov/pubmed/36160248
http://dx.doi.org/10.3389/fmicb.2022.993750
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