益生菌短小芽孢杆菌SE5,热灭活(HSE5)或活性(ASE5),在整个学期(0-56天)和中期(29-56天)补充高豆粕(HSM)(36%)饮食,以研究短小芽孢杆菌SE5在改善不良作用中的预防和修复作用。结果表明,HSM显着降低了增重率(WGR),比增长率(SGR),第56天饲料转化率(FCR)增加(P<0.05),而HSE5和ASE5促进了增长业绩。HSE5和ASE5对抗氧化能力和血清免疫具有预防和修复作用,随着总抗氧化能力(T-AOC)的显著增加,超氧化物歧化酶(SOD),谷胱甘肽(GSH),谷胱甘肽过氧化物酶(GSH-PX)活性,丙二醛(MDA)水平降低,酸性磷酸酶(ACP)增加,碱性磷酸酶(AKP),免疫球蛋白M(IgM)和补体3(C3)。HSM损害了肠道健康(破坏了肠道结构,显著提高了血清D-乳酸和二胺氧化酶的含量,并减少了claudin-3和occludin的表达),而HSE5和ASE5在整个学期和中期都有所改善。HSM损害了肠道微生物群并降低了其多样性,HSE5或ASE5改善了肠道微生物群(尤其是在整个足月)。HSE5和ASE5提高了抗炎基因(il-10和tgf-β1)的肠道mRNA表达,并降低了促炎基因(il-1β,il-8、il-12),并促进体液免疫因子相关基因(cd4、igm、mhcII-α)和抗菌肽基因(β-防御素,epinecidin-1和hepcidin-1),并降低NF-κB/MAPK信号通路相关基因的表达(ikk-α,NF-κb,erk-1),提高了MAPK信号通路相关基因p38-α的表达(P<0.05)。总之,热灭活和活性短小芽孢杆菌SE5有效地预防和修复了豆粕在大肠杆菌中的抑制作用,强调了短小芽孢杆菌SE5作为水产养殖中HSM饮食中营养干预剂的潜力。
Probiotic Bacillus pumilus SE5, heat-inactivated (HSE5) or active (ASE5), were supplemented to high soybean meal (HSM) (36 %) diet at whole term (0-56 days) and middle term (29-56 days) to investigate the preventing and repairing effects of B. pumilus SE5 in ameliorating the adverse effects of HSM in Epinephelus coioides. The results suggested that the HSM significantly decreased the weight gain rate (WGR), specific growth rate (SGR), and increased the feed conversion rate (FCR) at day 56 (P < 0.05), while HSE5 and ASE5 promoted the growth performance. The HSE5 and ASE5 showed preventive and reparative functions on the antioxidant capacity and serum immunity, with significantly increased the total antioxidant capacity (T-AOC), superoxide dismutase (SOD), glutathione (GSH), glutathione peroxidase (GSH-PX) activities, and reduced malondialdehyde (MDA) level, and increased acid phosphatase (ACP), alkaline phosphatase (AKP), immunoglobulin M (IgM) and complement 3 (C3). The HSM impaired the intestinal health (destroyed the intestinal structure, significantly increased the contents of serum D-lactic acid and diamine oxidase, and reduced the expressions of claudin-3 and occludin), while HSE5 and ASE5 improved them at whole term and middle term. The HSM impaired the intestinal microbiota and reduced its diversity, and the HSE5 or ASE5 improved the intestinal microbiota (especially at whole term). HSE5 and ASE5 improved the intestinal mRNA expressions of anti-inflammatory genes (il-10 and tgf-β1) and reduced the expressions of pro-inflammatory genes (il-1β, il-8, il-12), and promoted the expressions of humoral immune factor-related genes (cd4, igm, mhcII-α) and antimicrobial peptide genes (β-defensin, epinecidin-1 and hepcidin-1), and decreased the expressions of NF-κB/MAPK signaling pathway-related genes (ikk-α, nf-κb, erk-1), and improved the expressions of MAPK signaling pathway-related gene p38-α (P < 0.05). In conclusion, the heat-inactivated and active B. pumilus SE5 effectively prevented and repaired the suppressive effects of soybean meal in E. coioides, which underscored the potential of B. pumilus SE5 as a nutritional intervention agent in HSM diet in aquaculture.