Effect of Bacillus velezensis T23 solid-state fermentation product on growth, gut and liver health, and gut microbiota of common carp ( Cyprinus carpio) )

文献类型： 外文期刊

第一作者： Chen, Xingyu

作者： Chen, Xingyu;Teame, Tsegay;Luo, Jia;Liu, Yao;Zhou, Qingwen;Zhou, Zhigang;Liu, Shubin;Ding, Qianwen;Yao, Yuanyuan;Yang, Yalin;Ran, Chao;Zhang, Zhen;Teame, Tsegay;Luo, Jia;Liu, Yao;Zhou, Qingwen;Zhang, Zhen;Zhou, Zhigang

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关键词： Bacillus velezensis; Intestinal microbiota; Solid state fermentation product; Gut and liver health

期刊名称：AQUACULTURE （ 影响因子：3.9； 五年影响因子：4.4 ）

ISSN： 0044-8486

年卷期： 2025 年 596 卷

页码：

收录情况： SCI

摘要： Nowadays, the fermented products of probiotics have been playing a significant role in aquaculture and become an emerging research interest. This study evaluated the 0, 0.2, 0.3 and 0.4 g/kg solid state fermentation product of Bacillus velezensis T23 supplemented diets (39 % crude protein and 10 % crude fat) on the growth, lipid metabolism, liver and intestinal health, and gut microbiota of Cyprinus carpio (2.51 +/- 0.01 g) by physiobiochemical, histomorphological and gut microbiome methods. The results showed that in the 0.4 T23 group, the weight gain was significantly increased (p p < 0.05), compared to the control. . In the 0.3 and 0.4 T23 groups, the expressions of lipogenesis-related genes (fas, fas , acc, srebp and ppar gamma) were significantly down-regulated, while the expressions of lipolysis-related ( ppar alpha, lpl, , fabp1 and apo-po) ) genes were up-regulated. Furthermore, the levels of serum ALT and AST were decreased notably (p p < 0.05), whereas T-AOC and SOD activity were increased significantly in the 0.3 and 0.4 T23 groups, compared with the control. Pro-inflammatory genes ( nf-kb , tnf-alpha, and il-1 beta) ) were downregulated in 0.3 and 0.4 T23 groups (p p < 0.05). Anti-inflammatory related genes ( il-10 and tgf-beta) ) were upregulated in 0.3 T23 groups. This result had been supported by liver histomorphology that T23 diets had decreased the levels of liver health biomarkers and intestinal injury and improve the hepatic antioxidant capacity. Dietary supplementation of T23 at a level of 0.3 g/kg increased alpha-diversity- diversity and the relative abundance of Fusobacteriota (phylum) and Cetobacterium (genus). The ratio of "(Fusobacteriota+Firmicutes+Bacteroidota)/ +Firmicutes +Bacteroidota)/ Proteobacteria" in 0.3 and 0.4 T23 groups was significantly increased, compared with the control group. Hence, this study clarified that the addition of solid state fermentation product of B. velezensis T23 to the diet (0.3 and 0.4 g/kg) of common carp improves inflammatory response, liver and gut health, and modulates the intestinal microbiota of carp positively.

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