Effects of Tributyrin on Intestinal Energy Status, Antioxidative Capacity and Immune Response to Lipopolysaccharide Challenge in Broilers

Li, Jiaolong,Hou, Yongqing,Yi, Dan,Zhang, Jun,Wang, Lei,Qiu, Hongyi,Ding, Binying,Gong, Joshua Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.12

This study was carried out to investigate the effects of tributyrin (TB) on the growth performance, pro-inflammatory cytokines, intestinal morphology, energy status, disaccharidase activity, and antioxidative capacity of broilers challenged with lipopolysaccharide (LPS). A total of 160 one-day-old Cobb broilers were allocated to 1 of 4 treatments, with 4 replicated pens per treatment and 10 birds per pen. The experiment consisted of a $2{\times}2$ factorial arrangements of treatments with TB supplementation (0 or 500 mg/kg) and LPS challenge (0 or $500{\mu}g/kg$ body weight [BW]). On days 22, 24, and 26 of the trial, broilers received an intraperitoneal administration of $500{\mu}g/kg$ BW LPS or saline. Dietary TB showed no effect on growth performance. However, LPS challenge decreased the average daily gain of broilers from day 22 to day 26 of the trial. Dietary TB supplementation inhibited the increase of interleukin-$1{\beta}$ (in the jejunum and ileum), interleukin-6 (in the duodenum and jejunum), and prostaglandin $E_2$ (in the duodenum) of LPS-challenged broilers. Similar inhibitory effects of TB in the activities of total nitric oxide synthase (in the ileum) and inducible nitric oxide synthase (in the jejunum) were also observed in birds challenged with LPS. Additionally, TB supplementation mitigated the decrease of ileal adenosine triphosphate, adenosine diphosphate and total adenine nucleotide and the reduction of jejunal catalase activity induced by LPS. Taken together, these results suggest that the TB supplementation was able to reduce the release of pro-inflammatory cytokines and improve the energy status and anti-oxidative capacity in the small intestine of LPS-challenged broilers.

Performance Improvement of Finite Time Parameter Estimation with Relaxed Persistence of Excitation Condition

Li Zhao,Jianhui Zhi,Ningning Yin,Yong Chen,Jin Li,Jiaolong Liu 대한전기학회 2019 Journal of Electrical Engineering & Technology Vol.14 No.2

In this paper, a novel fi nite time parameter estimation method is proposed to solve the parameter estimation problem for a class of linearly parameterized nonlinear systems. The main feature of the proposed method is that the existing method is modifi ed via concurrent learning technique such that the strict persistence of excitation ( PE ) condition on the regression matrix is relaxed to a rank condition on the recorded data. This makes the presented method more practical. Furthermore, the convergence rate is improved signifi cantly by sliding mode technique in fi nite time sense. The simulation results of the existing general nonlinear system illustrate the aforementioned features. Comparison with existing methods from literature proves the eff ectiveness of the proposed method.

Effects of dietary energy sources on early postmortem muscle metabolism of finishing pigs

Yanjiao Li,Changning Yu,Jiaolong Li,Lin Zhang,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.12

Objective: This study investigated the effects of different dietary energy sources on early postmortem muscle metabolism of finishing pigs. Methods: Seventy-two barrow (Duroc×Landrace×Yorkshire, DLY) pigs (65.0±2.0 kg) were allotted to three iso-energetic and iso-nitrogenous diets: A (44.1% starch, 5.9% crude fat, and 12.6% neutral detergent fibre [NDF]), B (37.6% starch, 9.5% crude fat, and 15.4% NDF) or C (30.9% starch, 14.3% crude fat, and 17.8% NDF). After the duration of 28-day feeding experiment, 24 pigs (eight per treatment) were slaughtered and the M. longissimus lumborum (LL) samples at 45 min postmortem were collected. Results: Compared with diet A, diet C resulted in greater adenosine triphosphate and decreased phosphocreatine (PCr) concentrations, greater activity of creatine kinase and reduced percentage bound activities of hexokinase (HK), and pyruvate kinase (PK) in LL muscles (p<0.05). Moreover, diet C decreased the phosphor-AKT level and increased the hydroxy-hypoxia-inducible factor-1α (HIF-1α) level, as well as decreased the bound protein expressions of HK II, PKM2, and lactate dehydrogenase A (p<0.05). Conclusion: Diet C with the lowest level of starch and the highest levels of fat and NDF could enhance the PCr utilization and attenuate glycolysis early postmortem in LL muscle of finishing pigs.

Construction of an Efficient Mutant Strain of Trichosporonoides oedocephalis with HOG1 Gene Deletion for Production of Erythritol

( Liangzhi Li ),( Tianyi Yang ),( Weiqiang Guo ),( Xin Ju ),( Cuiying Hu ),( Bingyu Tang ),( Jiaolong Fu ),( Jingsheng Gu ),( Haiyang Zhang ) 한국미생물 · 생명공학회 2016 Journal of microbiology and biotechnology Vol.26 No.4

The mitogen-activated protein kinase HOG1 (high-osmolarity glycerol response pathway) plays a crucial role in the response of yeast to hyperosmotic shock. Trichosporonoides oedocephalis produces large amounts of polyols (e.g., erythritol and glycerol) in a culture medium. However, the effects of HOG1 gene knockout and environmental stress on the production of these polyols have not yet been studied. In this study, a To-HOG1 null mutation was constructed in T. oedocephalis using the loxP-Kan-loxP/Cre system as replacement of the targeted genes, and the resultant mutants showed much smaller colonies than the wild-type controls. Interestingly, compared with the wild-type strains, the results of shake-flask culture showed that To-HOG1 null mutation increased erythritol production by 1.44-fold while decreasing glycerol production by 71.23%. In addition, this study investigated the effects of citric acid stress on the T. oedocephalis HOG1 null mutants and the wild-type strain. When the supplementation of citric acid in the fermentation medium was controlled at 0.3% (w/v), the concentration of erythritol produced from the wild-type and To-HOG1 knockout mutant strains improved by 18.21% and 21.65%, respectively.

Enhancement of Ribitol Production during Fermentation of Trichosporonoides oedocephalis ATCC 16958 by Optimizing the Medium and Altering Agitation Strategies

Liangzhi Li,Huaxing Zhang,Jiaolong Fu,Chao Hu,Yayue Zheng,Yexian Qiu 한국생물공학회 2012 Biotechnology and Bioprocess Engineering Vol.17 No.2

To maximize the productivity of ribitol, which is an important starting material for the production of one expensive rare sugar, L-ribose, the effects of culture medium and agitation speed on cell growth as well as on the productivity of ribitol were thoroughly investigated in a 7 L fermentor. The maximum volumetric productivity,0.322 g/L/h of ribitol, were obtained at an initial glucose concentration of 200 g/L in a batch culture. Based on the optimum glucose concentration, the ribitol yield conversed from glucose was up to 0.193 g/g when 1% yeast extract was used as a nitrogen source. When the agitation speed was maintained at 200 rpm, the ribitol concentration of 38.60 g/L was collected after 120 h of cultivation time. Additionally, the scheme of two-phase agitation and glucose infusion was employed. To begin, in the first 24 h of fermentation, a high agitation rate at 350 rpm and the initial glucose concentration of 50 g/L were applied, and the biomass concentration of 25.50 g/L was achieved at 36 h of incubation; whereas this value was observed until 60 h in the former batch fermentation methods. Then, in the second phase, with the agitation speed reduced to 150 rpm and the infusion amount of glucose controlled at 150 g/L,the yield of ribitol reached to 65.00 g/L in two-phase agitation fermentation and was 1.68 fold of that obtained in one-stage batch fermentation. To our knowledge, this study first demonstrates its significant effectiveness in improving ribitol production with the application of Trichosporonoides oedocephalis ATCC 16958.

Improvement of FK506 Production by Selection of 4-Aminobutyric Acid-tolerant Mutant and Optimization of its Fermentation Using Response Surface Methodology

Yang, Tianyi,Li, Jiaojiao,Li, Liangzhi,Zhang, Haiyang,Ma, Jing,Chen, Zhi,Hu, Cuiying,Ju, Xin,Fu, Jiaolong 한국응용생명화학회 2014 Applied Biological Chemistry (Appl Biol Chem) Vol.57 No.6

Tacrolimus (FK506), a 23-membered polyketide macrolide with immunosuppressant activity, can be produced by Streptomyces tsukubaensis. We studied a variety of mutant strains of S. tsukubaensis for the microbial production of FK506. The best strain (CZ-19) was obtained from the parent strain LLZ-1 by nitrosoguanidine mutation and 4-Aminobutyric acid (FK506 precursor structure analogs) adaption. In the shake-flask experiments, titer of FK506 by CZ-19 was 532.44 mg/L, increased by 65.13% compared to that of the parent strain. Through single factor experiments and response surface methodology, we further optimized the medium for improved FK506 production by CZ-19 in shake flask culture. The optimal medium for enhanced FK506 production was as follows: 17.19 g/L corn starch, 21.78 g/L glucose, 8.06 g/L peptone, and 18.98 mg/L 4-aminobutyric acid. The predicted FK506 titer was 906.49 mg/L, and the experimental data confirmed the validity of the model. The present study demonstrates that S. tsukubaensis CZ-19 is a promising strain for industrial production of FK506.

Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Maowen Yin,Yang Liu,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.7

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Yin, Maowen,Liu, Yang,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.7

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

Tian Gao,Jiaolong Li,Lin Zhang,Yun Jiang,Ruixue Ma,Lei Song,Feng Gao,Guanghong Zhou 아세아·태평양축산학회 2015 Animal Bioscience Vol.28 No.2

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.

Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

Gao, Tian,Li, Jiaolong,Zhang, Lin,Jiang, Yun,Ma, Ruixue,Song, Lei,Gao, Feng,Zhou, Guanghong Asian Australasian Association of Animal Productio 2015 Animal Bioscience Vol.28 No.2

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.