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This study aimed to explore the effects of neoagarotetraose (NAT) on gut microbiota composition and inflammation after antibiotic treatment. Our results showed that NAT significantly increased the length of colon (P < .01) and decreased the ileocecal valve index (P < .05), and reduced IFN-γ content (P < .01) and downregulated the IFN-γ/IL-4 ratio (P < .01), suggesting that NAT mediated the balance of the Th1/Th2 ratio to maintain the immune equilibrium of the intestinal mucosa. Our data showed that NAT prohibited intestinal inflammation by increasing antimicrobial peptides and gut integrity. Furthermore, NAT administration significantly increased the fecal concentration of total short-chain fatty acids. In addition, NAT had the ability to modulate gut microbiota composition and diversity. In our study, significantly increasedBifidobacterium,LactobacillusandPrevotellawere observed in the NAT group (P < .01). In summary, all of these results demonstrated that NAT was a potential prebiotic for modulating intestinal microbiota and promoting host health. [ABSTRACT FROM PUBLISHER]

In order to produce a fermented seasoning of Antarctic krill juice with pleasant taste and unique flavor, the Antarctic krill juice was fermented by application ofAspergillus oryzae, Streptococcus thermophilus, Saccharomyces cerevisiae, andBacillus licheniformis, respectively. Organic acids and the composition of amino acids in these fermented products were analyzed, as well as the sensory evaluation and taste components analysis. It was found that all four kinds of fermented liquor of Antarctic krill had better flavor, higher amino acid content, unique organic acid content, and higher antioxidant activity. The best flavor and the most abundant nutrition were in the Antarctic krill juice fermented byS. cerevisiae. The amino acid content was up to 1,368.30 mg/100 mL, the scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was 71.308%, and there was a variety of amino acids in this fermented liquor, which contained all eight of the essential amino acids not manufactured by the human body. [ABSTRACT FROM PUBLISHER]