Dietary <i>Lactobacillus casei</i> K17 Improves Lipid Metabolism, Antioxidant Response, and Fillet Quality of <i>Micropterus salmoides</i>
Jinsong Wang,
Zhuoying Zhu,
Shenghao Tian,
Huiyu Fu,
Xiangjun Leng,
Lanming Chen
Affiliations
Jinsong Wang
College of Bioengineering, Jingchu University of Technology, 33 Xiang Shan Road, Jingmen 448000, China
Zhuoying Zhu
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Shenghao Tian
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Huiyu Fu
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Xiangjun Leng
College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
Lanming Chen
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
We previously demonstrated that Lactobacillus casei K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on Micropterus salmoides is unknown. In this study, we investigated the impact of L. casei K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of M. salmoides. We randomly assigned 450 M. salmoides (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 108 CFU/g live L. casei K17 (LB); 1 × 108 live L. casei K17 protected by skim milk powder (MB); 1 × 108 dead L. casei K17 (DB); and L. casei K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of M. salmoides fillets (p p M. salmoides. MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting M. salmoides hepatic cells from injury.
