Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Abstract Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars...

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Autores principales:	Jeleel Opeyemi Agboola, Marion Schiavone, Margareth Øverland, Byron Morales-Lange, Leidy Lagos, Magnus Øverlie Arntzen, David Lapeña, Vincent G. H. Eijsink, Svein Jarle Horn, Liv Torunn Mydland, Jean Marie François, Luis Mercado, Jon Øvrum Hansen
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/9b59b8727733449b92910c22daa39634
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spelling	oai:doaj.org-article:9b59b8727733449b92910c22daa396342021-12-02T13:30:51ZImpact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)10.1038/s41598-021-83764-22045-2322https://doaj.org/article/9b59b8727733449b92910c22daa396342021-02-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-83764-2https://doaj.org/toc/2045-2322Abstract Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.Jeleel Opeyemi AgboolaMarion SchiavoneMargareth ØverlandByron Morales-LangeLeidy LagosMagnus Øverlie ArntzenDavid LapeñaVincent G. H. EijsinkSvein Jarle HornLiv Torunn MydlandJean Marie FrançoisLuis MercadoJon Øvrum HansenNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Jeleel Opeyemi Agboola Marion Schiavone Margareth Øverland Byron Morales-Lange Leidy Lagos Magnus Øverlie Arntzen David Lapeña Vincent G. H. Eijsink Svein Jarle Horn Liv Torunn Mydland Jean Marie François Luis Mercado Jon Øvrum Hansen Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
description	Abstract Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.
format	article
author	Jeleel Opeyemi Agboola Marion Schiavone Margareth Øverland Byron Morales-Lange Leidy Lagos Magnus Øverlie Arntzen David Lapeña Vincent G. H. Eijsink Svein Jarle Horn Liv Torunn Mydland Jean Marie François Luis Mercado Jon Øvrum Hansen
author_facet	Jeleel Opeyemi Agboola Marion Schiavone Margareth Øverland Byron Morales-Lange Leidy Lagos Magnus Øverlie Arntzen David Lapeña Vincent G. H. Eijsink Svein Jarle Horn Liv Torunn Mydland Jean Marie François Luis Mercado Jon Øvrum Hansen
author_sort	Jeleel Opeyemi Agboola
title	Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
title_short	Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
title_full	Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
title_fullStr	Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
title_full_unstemmed	Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
title_sort	impact of down-stream processing on functional properties of yeasts and the implications on gut health of atlantic salmon (salmo salar)
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/9b59b8727733449b92910c22daa39634
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Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

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