Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial commu...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-09-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.993750/full |
| _version_ | 1811275667261620224 |
|---|---|
| author | Yinchao Huang Chenchen Qiu Yimin Wang Wei Zhang Liwen He |
| author_facet | Yinchao Huang Chenchen Qiu Yimin Wang Wei Zhang Liwen He |
| author_sort | Yinchao Huang |
| collection | DOAJ |
| description | The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial community after 7, 14, 30 and 60 days fermentation. The addition of TPP resulted in the decrease (P < 0.05) of pH values (5.09 vs. 4.91), dry matter loss (11.77 vs. 8.02% DM), butyric acid concentration (1.64 vs. 1.02% DM) and ammonia-N proportion (13.69 vs. 8.98% CP, on Day 30) of stylo silage as well as the increase (P < 0.01) of lactic acid bacteria population (6.17 vs. 7.54 cfu/g FM) and true protein content (6.03 vs. 7.44% DM), particularly at the first 30 days of ensiling. It somewhat enhanced the antioxidant capacity of style silage at the early stage, and altered the bacterial community of stylo silage, with Clostridium_sensu_stricto_1 and Lachnoclostridium_5 much decreased but Enterobacter and Clostridium still being the dominant genera. It is suggested that TPP could help improve fermentation quality and nutrient preservation of stylo silage, and delay proteolysis process and antioxidant decay. |
| first_indexed | 2024-04-12T23:43:03Z |
| format | Article |
| id | doaj.art-cd68547a64a949db8c9625779755ac68 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-04-12T23:43:03Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-cd68547a64a949db8c9625779755ac682022-12-22T03:11:57ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-09-011310.3389/fmicb.2022.993750993750Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silageYinchao HuangChenchen QiuYimin WangWei ZhangLiwen HeThe present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial community after 7, 14, 30 and 60 days fermentation. The addition of TPP resulted in the decrease (P < 0.05) of pH values (5.09 vs. 4.91), dry matter loss (11.77 vs. 8.02% DM), butyric acid concentration (1.64 vs. 1.02% DM) and ammonia-N proportion (13.69 vs. 8.98% CP, on Day 30) of stylo silage as well as the increase (P < 0.01) of lactic acid bacteria population (6.17 vs. 7.54 cfu/g FM) and true protein content (6.03 vs. 7.44% DM), particularly at the first 30 days of ensiling. It somewhat enhanced the antioxidant capacity of style silage at the early stage, and altered the bacterial community of stylo silage, with Clostridium_sensu_stricto_1 and Lachnoclostridium_5 much decreased but Enterobacter and Clostridium still being the dominant genera. It is suggested that TPP could help improve fermentation quality and nutrient preservation of stylo silage, and delay proteolysis process and antioxidant decay.https://www.frontiersin.org/articles/10.3389/fmicb.2022.993750/fullantioxidant activitybacterial communityfermentation qualityprotein preservationtea polyphenol |
| spellingShingle | Yinchao Huang Chenchen Qiu Yimin Wang Wei Zhang Liwen He Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage Frontiers in Microbiology antioxidant activity bacterial community fermentation quality protein preservation tea polyphenol |
| title | Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage |
| title_full | Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage |
| title_fullStr | Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage |
| title_full_unstemmed | Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage |
| title_short | Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage |
| title_sort | effect of tea polyphenols on the fermentation quality protein preservation antioxidant capacity and bacterial community of stylo silage |
| topic | antioxidant activity bacterial community fermentation quality protein preservation tea polyphenol |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.993750/full |
| work_keys_str_mv | AT yinchaohuang effectofteapolyphenolsonthefermentationqualityproteinpreservationantioxidantcapacityandbacterialcommunityofstylosilage AT chenchenqiu effectofteapolyphenolsonthefermentationqualityproteinpreservationantioxidantcapacityandbacterialcommunityofstylosilage AT yiminwang effectofteapolyphenolsonthefermentationqualityproteinpreservationantioxidantcapacityandbacterialcommunityofstylosilage AT weizhang effectofteapolyphenolsonthefermentationqualityproteinpreservationantioxidantcapacityandbacterialcommunityofstylosilage AT liwenhe effectofteapolyphenolsonthefermentationqualityproteinpreservationantioxidantcapacityandbacterialcommunityofstylosilage |