Hexanoic acid addition helps to clarify the possible mechanisms of the increased β-carotene content during alfalfa fermentation

• DOI: 10.1016/j.jia.2024.05.007
• Publication Date: 2024-05-13T15:44:47Z
• Authors: Cheng ZONG; Yu-hong ZHAO; Wan-qi JIANG; Tao SHAO; Xin-yu LIANG; Ai-li WU; Qin-hua LIU
• Keywords: Hexanoic acid; Carotene; Content (measure theory)

The objectives of this study were to evaluate the effect hexanoic acid (HA) supplementations (0, as control, CON; 0.05%, HA1; 0.1%, HA2; 0.2%, HA3) on β-carotene, and ascertain way key factors HA influencing β-carotene content alfalfa (Medicago sativa L.) after ensiled in an oxygen-free dark conditions for 10, 40, 80 d (from May August, 2021). This was achieved by examining dynamic change activities β-carotene-related enzymes, bacterial community succession alfalfa, using operon crtNM identification, crtE gene quantitation, single-molecule real-time sequencing technology. results revealed that when compared with fresh material, terminal silage treated different level 0.2%; weight basis) increased up 2.86%, 85.8%, 159%, 133%, accordingly. Meanwhile, higher levels (0.1% 0.2%) showed superior effects those lower supplementation (0 0.05%). specifically facilitated increase abundance Lactobacillus kullabergensis emergence L. senioris. Multiple linear regression models inferred kullabergensis, apis, saniviri, senioris, peroxidase, phytoene desaturase, lycopene β-cyclase positively regulated β-carotene. Conversely, rennini brevis adjusted negatively. Positive regulations above species enzymes had a stronger role increasing than brevis. In conclusion, may be via multiple positive factors, including 4 special (L. senioris), 3 vegetative (peroxidase, β-cyclase).