Article
Agronomy
Tiantian Yang, Mengsi Du, Xiaobing Wang, Junyong Wang, Jinzhuan Li, Xiaohan Jiang, Rijun Zhang, Dayong Si
Summary: This study investigated the effects of Clostridium butyricum on carcass traits, antioxidant capacity, meat quality, and fatty acid composition of broiler chickens. The results showed that feeding C. butyricum improved liver antioxidant capacity, meat quality, and fatty acid composition in broilers.
Article
Biochemistry & Molecular Biology
Xianshu Luo, Zhuoyu Han, Qing Kong, Yuming Wang, Haijin Mou, Xuefeng Duan
Summary: Hypertension is accompanied by dysbiosis and a decrease in the relative abundance of short-chain fatty acid (SCFA)-producing bacteria. C. butyricum can modulate this dysbiosis and reduce hypertension in spontaneously hypertensive rats (SHR). Butyrate supplementation can also prevent SHR-induced hypertension and inflammation, as well as the decline of SCFA concentrations in the cecum.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Veterinary Sciences
Zhen Li, Lingbo Long, Xu Jin, Yang Li, Qiong Wu, Xingyong Chen, Zhaoyu Geng, Cheng Zhang
Summary: This study investigated the effects of Clostridium butyricum on the growth performance, meat quality and intestinal health of broilers. The results showed that Clostridium butyricum significantly improved the growth performance and meat quality of broilers, as well as promoted intestinal health.
FRONTIERS IN VETERINARY SCIENCE
(2023)
Article
Chemistry, Applied
Jing Tang, Bo Zhang, Dapeng Liu, Kexin Gao, Ye Dai, Suyun Liang, Wentao Cai, Zhinan Li, Zhanbao Guo, Jian Hu, Zhengkui Zhou, Ming Xie, Shuisheng Hou
Summary: The objective of this study was to investigate the effects of riboflavin supplementation on various aspects of duck breast muscle. The results demonstrate that riboflavin supplementation improves growth performance, meat quality, antioxidant capacity, fatty acid composition, and mitochondrial functions. These findings suggest that supplementing duck diets with riboflavin enhances the nutritional and sensory properties of the meat.
Article
Food Science & Technology
Guolin Cai, Yongzhe Geng, Yifan Liu, Shaojie Yang, Xiaomin Li, Haiyan Sun, Jian Lu
Summary: The study explores the structural and antioxidant properties of extracellular polysaccharides (EPS) from the probiotic Clostridium butyricum. The EPS was purified and identified to consist of glucosamine, arabinose, galactosamine, galactose, glucose, and xylose. It exhibited strong antioxidant activity and protective effects on DNA against radiation and oxidation stress. The EPS has great potential for application in the food and cosmetic industry.
JOURNAL OF FOOD SCIENCE
(2023)
Review
Microbiology
Binlong Chen, Diyan Li, Dong Leng, Hua Kui, Xue Bai, Tao Wang
Summary: Sustainable meat production is crucial for providing safe and high-quality protein sources for humans worldwide. The composition and functions of the microbial community play a vital role in the digestion, immune system development, and meat quality of animals. Nutraceuticals have been shown to improve meat quality by altering the intestinal microbiota and regulating host fat deposition and immunity.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Immunology
Chengrui Zhang, Tingyi Hou, Jihong Wang, Qingyuan Yu, Yonggen Zhang, Yukun Sun
Summary: Supplementing C. butyricum can enhance immune function and antioxidant capacity in goats by regulating bacterial communities and blood metabolism, effectively alleviating acute immune stress induced by Lipopolysaccharides (LPS).
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Veterinary Sciences
Xing-Zhou Tian, Jia-Xuan Li, Qing-Yuan Luo, Xu Wang, Mei-Mei Xiao, Di Zhou, Qi Lu, Xiang Chen
Summary: The objective of this study was to investigate the effects of selenium-yeast (SY) on the growth performance, muscle antioxidant activity, meat quality, fatty acid and amino acid profiles in growing goats. The results showed that SY did not significantly affect dry matter intake, growth performance, or muscle chemical composition. However, it did improve meat quality, muscle antioxidant activity, fatty acid and amino acid profiles in the goats.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Food Science & Technology
Lu Dou, Chang Liu, Xiaoyu Chen, Zhihao Yang, Guanhua Hu, Min Zhang, Lina Sun, Lin Su, Lihua Zhao, Ye Jin
Summary: This study evaluated the contributions of Clostridium butyricum on skeletal muscle development, gastrointestinal flora, and meat quality of lambs. The results showed that C. butyricum could change the gastrointestinal flora and affect skeletal muscle development and meat quality of lambs by modulating the gut-muscle axis.
Article
Food Science & Technology
Xingzhou Tian, Jiaxuan Li, Qingyuan Luo, Xu Wang, Tiansong Wang, Di Zhou, Lingling Xie, Chao Ban, Qi Lu
Summary: This study examined the effects of purple corn anthocyanin on goats and found that it improved meat quality, enhanced muscle antioxidant status, and increased the proportion of unsaturated fatty acids in goat muscle.
Article
Food Science & Technology
Qingyuan Luo, Jiaxuan Li, Hui Li, Di Zhou, Xu Wang, Yayuan Tian, Jixiao Qin, Xingzhou Tian, Qi Lu
Summary: This study investigated the effects of dietary supplementation with anthocyanin-rich purple corn pigment on the growth performance, blood biochemical indices, meat quality, muscle amino acids, and fatty acids of growing chickens. The results showed that the consumption of anthocyanins significantly increased the average daily feed intake and average daily gain in chickens. Moreover, chickens receiving anthocyanin-rich pigment had enhanced antioxidant capacity, improved meat quality, and increased levels of essential amino acids and unsaturated fatty acids in muscle. This highlights the potential of anthocyanin-rich purple corn pigment in improving the growth performance and nutritional value of chicken meat.
Article
Nutrition & Dietetics
Qiaoli Cai, Chengjun Hu, Wu Tang, Huijiao Jiang, Meimei Geng, Xingguo Huang, Xiangfeng Kong
Summary: The study indicated that dietary addition with Clostridium butyricum and xylo-oligosaccharides did not alter the growth performance of pigs, but increased carcass trait, meat quality, and muscular nutrient contents.
FRONTIERS IN NUTRITION
(2021)
Article
Immunology
Peijia Li, Xiaoying Chen, Dongqiang Hou, Bing Chen, Kai Peng, Wen Huang, Junming Cao, Hongxia Zhao
Summary: In this study, the effects of dietary supplementation of Clostridium butyricum (CB) on the growth performance, serum biochemistry, antioxidant activity, mRNA levels of immunerelated genes, and resistance to hypoxia stress were investigated in largemouth bass. The results showed that CB supplementation significantly improved the growth performance and resistance to hypoxic stress of largemouth bass by regulating the expression of GH/IGF-1 gene and inflammatory factors and inhibiting TLR22/MyD88 signaling pathway.
FRONTIERS IN IMMUNOLOGY
(2023)
Review
Gastroenterology & Hepatology
Magdalena K. Stoeva, Jeewon Garcia-So, Nicholas Justice, Julia Myers, Surabhi Tyagi, Madeleine Nemchek, Paul J. McMurdie, Orville Kolterman, John Eid
Summary: Clostridium butyricum has been investigated as a probiotic for various human diseases with well-established safety. Its health benefits are mediated through molecular and immune signals that affect multiple organ systems.
Article
Microbiology
Ruizhi Tao, Gangfan Zong, Yehua Pan, Hongxing Li, Peng Cheng, Rui Deng, Wenxing Chen, Aiyun Wang, Shishan Xia, Weibing Tang, Yin Lu, Zhonghong Wei
Summary: This study investigates the effects of two probiotics (Clostridium butyricum and Clostridium tyrobutyricum) on necrotizing enterocolitis (NEC). The results show that C. tyrobutyricum restores intestinal barrier integrity and alleviates inflammation, while C. butyricum exacerbates intestinal damage and promotes immune disorder. These opposite effects may be due to their different modulation of Akkermansia muciniphila levels.