Community composition, diversity, and metabolism of intestinal microbiota in cultivated European eel (Anguilla anguilla).

The intestinal tract, which harbours tremendous numbers of bacteria, plays a pivotal role in the digestion and absorption of nutrients. Here, high-throughput sequencing technology was used to determine the community composition and complexity of the intestinal microbiota in cultivated European eels during three stages of their lifecycle, after which the metabolic potentials of their intestinal microbial communities were assessed. The results demonstrated that European eel intestinal microbiota were dominated by bacteria in the phyla Proteobacteria and Fusobacteria. Statistical analyses revealed that the three cultured European eel life stages (elver, yellow eel, and silver eel) shared core microbiota dominated by Aeromonas. Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) predictions of metagenome function revealed that the European eel intestinal microbiota might play significant roles in host nutrient metabolism. Biolog AN MicroPlate™ analysis and extracellular enzyme assays of culturable intestinal bacteria showed that the intestinal microbiota have a marked advantage in the metabolism of starch, which is the main carbohydrate component in European eel formulated feed. Understanding the ecology and functions of the intestinal microbiota during different developmental stages will help us improve the effects of fish-based bacteria on the composition and metabolic capacity of nutrients in European eels.

Spatial variation of volatile organic compounds and antioxidant activity of turmeric (Curcuma longa L.) essential oils harvested from four provinces of China.

The objective of this study was to investigate the spatial variation of volatile organic compounds and antioxidant activity of turmeric essential oils (TEOs) harvested from four provinces of China. The major chemical components of these TEOs were analyzed using headspace solid-phase micro-extraction gas chromatography-mass spectrometry. More than forty volatile organic compounds in TEOs were identified, which accounted for 82.09-93.64% of the oil components. The relative abundances of the main volatile organic compounds in TEOs at the genus level were visualized by a heat map. The antioxidant activity of the TEOs of five different origins was characterized by the DPPH free radical scavenging activity, in which the antioxidant activity of the TEOs from Guangxi was superior to those of other sources. Furthermore, the IC50 values of the antioxidants TEOs collected from Guangxi, Sichuan, Yunnan, Changting, and Liancheng were 33.30, 42.5, 35.22, 63.27, and 39.96 mg/mL, respectively, which indicated the excellent free radical scavenging activity of those TEOs. Therefore, the TEOs might be considered as a natural antioxidant with potential applications in food and pharmaceutical industries.