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

• Published in: Scientific Reports
• Main Authors: Agboola, Jeleel Opeyemi, Schiavone, Marion, Øverland, Margareth, Morales-Lange, Byron, Lagos, Leidy, Arntzen, Magnus Øverlie, Lapeña, David, Eijsink, Vincent, Horn, Svein Jarle, Mydland, Liv Torunn, François, Jean Marie, Mercado, Luis, Hansen, Jon Øvrum
• Other Authors: Norwegian University of Life Sciences (NMBU), Toulouse Biotechnology Institute (TBI), Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université Fédérale Toulouse Midi-Pyrénées-Institut National des Sciences Appliquées (INSA)-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Lallemand SAS, Équipe Ingénierie pour les sciences du vivant (LAAS-ELIA), Laboratoire d'analyse et d'architecture des systèmes (LAAS), Université Toulouse Capitole (UT Capitole), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université Fédérale Toulouse Midi-Pyrénées-Institut National des Sciences Appliquées (INSA)-Université Toulouse - Jean Jaurès (UT2J)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Toulouse Capitole (UT Capitole), Université Fédérale Toulouse Midi-Pyrénées, University of South-Eastern Norway (USN), Pontificia Universidad Católica de Valparaíso (PUCV), Foods of Norway, a Centre for Research-based Innovation (the Research Council of Norway) 237841/030, Postdoctoral program from the National Research and Development Agency of Chile 74200139
• Format: Article in Journal/Newspaper
• Language: English
• Published: HAL CCSD 2021
• Subjects: [SDV]Life Sciences [q-bio]; Atlantic salmon; Salmo salar
• Online Access: https://hal.inrae.fr/hal-03261870; https://hal.inrae.fr/hal-03261870/document; https://hal.inrae.fr/hal-03261870/file/2021_Agboola_Scientific-Reports.pdf; https://doi.org/10.1038/s41598-021-83764-2

International audience 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.