Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)
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 ), grow...
Published in: | Scientific Reports |
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Main Authors: | , , , , , , , , , , , , |
Other Authors: | , , , , , , , , , , , , , , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
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HAL CCSD
2021
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Subjects: | |
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 |
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ftutoulouse3hal:oai:HAL:hal-03261870v1 |
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openpolar |
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Open Polar |
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Université Toulouse III - Paul Sabatier: HAL-UPS |
op_collection_id |
ftutoulouse3hal |
language |
English |
topic |
[SDV]Life Sciences [q-bio] |
spellingShingle |
[SDV]Life Sciences [q-bio] Agboola, Jeleel Opeyemi Schiavone, Marion Øverland, Margareth Morales-Lange, Byron Lagos, Leidy Arntzen, Magnus Øverlie Lapeña, David Eijsink, Vincent, G H Horn, Svein Jarle Mydland, Liv Torunn François, Jean Marie Mercado, Luis Hansen, Jon Øvrum Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar) |
topic_facet |
[SDV]Life Sciences [q-bio] |
description |
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. |
author2 |
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 de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-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 de Toulouse (UT)-Université de Toulouse (UT)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse) Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université Toulouse - Jean Jaurès (UT2J) Université de Toulouse (UT)-Université Toulouse III - Paul Sabatier (UT3) Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP) Université de Toulouse (UT)-Université Toulouse Capitole (UT Capitole) Université de Toulouse (UT) 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 |
author |
Agboola, Jeleel Opeyemi Schiavone, Marion Øverland, Margareth Morales-Lange, Byron Lagos, Leidy Arntzen, Magnus Øverlie Lapeña, David Eijsink, Vincent, G H Horn, Svein Jarle Mydland, Liv Torunn François, Jean Marie Mercado, Luis Hansen, Jon Øvrum |
author_facet |
Agboola, Jeleel Opeyemi Schiavone, Marion Øverland, Margareth Morales-Lange, Byron Lagos, Leidy Arntzen, Magnus Øverlie Lapeña, David Eijsink, Vincent, G H Horn, Svein Jarle Mydland, Liv Torunn François, Jean Marie Mercado, Luis Hansen, Jon Øvrum |
author_sort |
Agboola, Jeleel Opeyemi |
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 |
HAL CCSD |
publishDate |
2021 |
url |
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 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
ISSN: 2045-2322 EISSN: 2045-2322 Scientific Reports https://hal.inrae.fr/hal-03261870 Scientific Reports, 2021, 11 (1), ⟨10.1038/s41598-021-83764-2⟩ |
op_relation |
info:eu-repo/semantics/altIdentifier/doi/10.1038/s41598-021-83764-2 info:eu-repo/semantics/altIdentifier/pmid/33627754 hal-03261870 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 doi:10.1038/s41598-021-83764-2 PUBMED: 33627754 WOS: 000626812400013 |
op_rights |
http://creativecommons.org/licenses/by/ info:eu-repo/semantics/OpenAccess |
op_doi |
https://doi.org/10.1038/s41598-021-83764-2 |
container_title |
Scientific Reports |
container_volume |
11 |
container_issue |
1 |
_version_ |
1796306447005384704 |
spelling |
ftutoulouse3hal:oai:HAL:hal-03261870v1 2024-04-14T08:09:00+00:00 Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar) Agboola, Jeleel Opeyemi Schiavone, Marion Øverland, Margareth Morales-Lange, Byron Lagos, Leidy Arntzen, Magnus Øverlie Lapeña, David Eijsink, Vincent, G H Horn, Svein Jarle Mydland, Liv Torunn François, Jean Marie Mercado, Luis Hansen, Jon Øvrum 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 de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-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 de Toulouse (UT)-Université de Toulouse (UT)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse) Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université Toulouse - Jean Jaurès (UT2J) Université de Toulouse (UT)-Université Toulouse III - Paul Sabatier (UT3) Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP) Université de Toulouse (UT)-Université Toulouse Capitole (UT Capitole) Université de Toulouse (UT) 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 2021-12 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 en eng HAL CCSD Nature Publishing Group info:eu-repo/semantics/altIdentifier/doi/10.1038/s41598-021-83764-2 info:eu-repo/semantics/altIdentifier/pmid/33627754 hal-03261870 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 doi:10.1038/s41598-021-83764-2 PUBMED: 33627754 WOS: 000626812400013 http://creativecommons.org/licenses/by/ info:eu-repo/semantics/OpenAccess ISSN: 2045-2322 EISSN: 2045-2322 Scientific Reports https://hal.inrae.fr/hal-03261870 Scientific Reports, 2021, 11 (1), ⟨10.1038/s41598-021-83764-2⟩ [SDV]Life Sciences [q-bio] info:eu-repo/semantics/article Journal articles 2021 ftutoulouse3hal https://doi.org/10.1038/s41598-021-83764-2 2024-03-21T17:10:10Z 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. Article in Journal/Newspaper Atlantic salmon Salmo salar Université Toulouse III - Paul Sabatier: HAL-UPS Scientific Reports 11 1 |