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A time-course analysis of secretomes reveals the importance of pectin-degrading enzymes to increase the digestibility of soybean meal. | LitMetric

AI Article Synopsis

  • The global population has reached 8 billion, highlighting the need to optimize agricultural resources by balancing human food and animal feed.
  • Soybean meals are crucial in the circular economy for animal feed, and their digestion can be enhanced using specific enzymes, particularly fungal carbohydrate-active enzymes (CAZymes).
  • The study identifies key fungal enzymes that improve the digestibility of soybean meals by breaking down pectins, emphasizing their role in nutrient release and addressing the challenges of non-starch polysaccharides in animal feed.

Article Abstract

Considering an ever-growing global population, which hit 8 billion people in the fall of 2022, it is essential to find solutions to avoid croplands competition between human food and animal feed. Agricultural co-products such as soybean meals have become important components of the circular economy thanks to their use in animal feed. Their implementation was made possible by the addition of exogenous enzymes in the diet of monogastric animals, especially fungal carbohydrate-active enzymes (CAZymes). Here, we describe a time-course production and analysis of secretomes for the identification of CAZymes able to enhance the digestibility of soybean meals. Functional assays revealed that the release of nutrients and the degradation of pectins in soybean meals can be tightly interconnected. Using a comparative proteomics approach, we identified several fungal pectin-degrading enzymes leading to increased assimilable nutrients in the soluble fraction of soybean meals. Our results reinforce the importance of deconstructing pectic polysaccharides in feedstuffs and contribute to sharpen our understanding of the fungal enzymatic interplays involved in pectin hydrolysis.IMPORTANCEIn the present study, we developed a strategy to identify the key fungal enzymatic activities involved in the improvement of soybean meal (SBM) digestibility. Our data unravel the importance of pectin degradation for the release of nutrients from SBM and provide some insights regarding the degradation of rhamnogalacturonan-I (RG-I) by ascomycetes. Indeed, the hydrolysis of pectins and RG-I by human microbiota is well documented in the literature, but our knowledge of the fungal CAZymes at play for the degradation of soybean pectins remains hitherto underexplored. Due to its wide use in animal feed, improving the digestibility of SBM by enzymatic treatments is a current challenge for feed additive suppliers. Since non-starch polysaccharides and pectins have often been reported for their anti-nutritional role in SBM, we believe this study will provide new avenues toward the improvement of enzymatic cocktails for animal nutrition and health.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11409638PMC
http://dx.doi.org/10.1128/aem.02153-23DOI Listing

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