Despite the important role of inflammation-related factors on the occurrence of chronic diseases, there is still conflicting evidence about the effects of the ketogenic diet (KD) on these factors. In order to obtain a better viewpoint, this study aimed to comprehensively investigate the effects of a KD on inflammation-related markers. To find pertinent randomized controlled trials up to August 2023, databases including PubMed/Medline, Web of Science, Scopus, Cochrane Library, and Embase were searched. This study included all randomized controlled trials investigating the effects of a KD on C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α), interleukin (IL)-6, IL-8, and IL-10 levels. Pooled weighted mean difference (WMD) and 95% confidence intervals (CIs) were achieved by random-effects model analysis for the best estimation of outcomes. Forty-four studies were included in this article. The pooled findings showed that a KD has an effect on lowering TNF-α (WMD: −0.32 pg/mL; 95% CI: −0.55, −0.09; P = 0.007) and IL-6 (WMD: −0.27 pg/mL; 95% CI: −0.52, −0.02; P = 0.036) compared with control groups. However, no significant effect was reported for others inflammation marker–related levels. The results of the subgroup analysis showed that, in trials following the KD for ≤8 weeks and in people aged ≤50 years, the reduction in TNF-α levels was significantly higher than in other groups. In addition, in people with a body mass index greater than 30 kg/m² compared to a body mass index ≤30 kg/m², IL-6 levels decreased to a greater extent after receiving the KD. Consequently, adherence to a KD appears to improve some markers associated with inflammation, including TNF-α and IL-6.

Increasing soil salinization can severely restrict local agricultural production. Planting alfalfa is considered an effective measure to ameliorate saline–alkali soil. However, it remains unclear how alfalfa planting years affect the sustained impact on soil and rhizosphere microecology. This study analyzed the effects of alfalfa planted 3, 6, and 8 years ago on soil physicochemical properties and key soil enzyme activities and investigated the rhizosphere microbial community structure and diversity. The results indicate that cultivating alfalfa plants for six years can improve soil physicochemical properties and enhance soil fertility to a certain extent. This is attributed to a higher abundance of plant growth-promoting bacteria, such as Bradyrhizobium and Allorhizobium, as well as degradation bacteria, such as Flavobacterium, Stenotrophomonas, Brevundimonas, and Massilia, in the rhizosphere of alfalfa plants. These microorganisms promote alfalfa growth, improve soil quality, and inhibit the accumulation of autotoxins. This not only maintains high alfalfa yields but also optimizes soil physicochemical properties and enzyme activity, facilitating more effective nutrient cycling and metabolic processes in the soil. However, extending plant growth to 8 years is not beneficial.

The purpose of the present study was to investigate the effect of additives on the fermentation properties of ensiled mixed alfalfa and perennial ryegrass silage in the karst terrain of Southwest China. A mixture of alfalfa and perennial ryegrass was ensiled at a ratio of 3:7 using three experimental treatments: (1) CK (without additives) and distilled water (5 mL kg⁻¹ fresh weight (FW)); (2) FA and formic acid (88%) (5 mL kg⁻¹ FW); and (3) LAB combined with the application of Lactiplantibacillus plantarum and Lentilactobacillus buchneri (2 × 10⁷ cfu/g FW). All samples were packed manually into polyethylene bags, and three polyethylene bags from each treatment were sampled on days 7, 15, and 45. The findings demonstrated that the pH values of all the mixed silages gradually decreased during ensiling. The lactic acid (LA) and acetic acid (AA) contents increased gradually with ensiling time and peaked after 45 days of ensiling. After 45 days of ensiling, the FA and LAB groups effectively preserved the nutrient content of the mixed silage, which presented a reduced neutral detergent fiber and acid detergent fiber content (p < 0.05) and higher water-soluble carbohydrate content (p < 0.05) than the CK group. The fermentation quality of the mixed silages in the FA and LAB groups improved, as indicated by higher (p < 0.05) LA contents and lower (p < 0.05) pH and ammoniacal nitrogen contents after 45 days of ensiling compared to those in the CK group. As fermentation progressed, the abundance of harmful microorganisms (Hafnia obesumbacterium, Enterobacteriaceae, and Sphingomonas) and beneficial microorganisms (Lactiplantibacillus and Lentilactobacillus) decreased and increased, respectively. In addition, compared to those in the CK group, the FA group had higher abundances of “lipid metabolism” and “biosynthesis of antibiotics” and lower abundances of “membrane transport”. Briefly, the results of this study suggest that the incorporation of FA and LAB additives could improve the quality of fermented mixed silage, and that FA is better than LAB. This information is useful for combining forage resources to satisfy the requirements for high-protein feed and for manufacturing ruminant feed annually.

This study investigated the impact of endogenous sodium and potassium ions in plants on the quality of alfalfa silage, as well as the stability of bacterial communities during fermentation. Silage was produced from the fermented alfalfa, and the chemical composition, fermentation characteristics, and microbiome were analyzed to understand their interplay and impact on silage fermentation quality. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1‰ (CK); (b) 1‰–2‰ (LP); (c) 2‰–3‰ (MP); (d) 3‰–4‰ (HP). The results revealed that the pH of silage was negatively correlated with the lactic acid content. With the increase of lactic acid (LA) content increased (26.3–51.0 g/kg DM), the pH value decreased (4.9–5.3). With the increase of salt stress, the content of Na⁺ in silage increased (2.2–5.4 g/kg DM). The presence of endogenous Na⁺ and K⁺ ions in plants significantly affected the quality of alfalfa silage and the dynamics of bacterial communities during fermentation. Increased salt stress led to changes in microbial composition, with Lactococcus and Pantoea showing a gradual increase in abundance, especially under high salt stress. Low pH inhibited the growth of certain bacterial genera, such as Pantoea and Pediococcus. The abundance of Escherichia–Shigella and Comamonas negatively correlated with crude protein (CP) content, while Enterococcus and Lactococcus exhibited a positive correlation. Furthermore, the accumulation of endogenous Na⁺ in alfalfa under salt stress suppressed bacterial proliferation, thereby reducing protein degradation during fermentation. The pH of the silage was high, and the LA content was also high. Silages from alfalfa under higher salt stress had higher Na⁺ content. The alpha diversity of bacterial communities in alfalfa silages showed distinct patterns. Desirable genera like Lactococcus and Lactobacillus predominated in silages produced from alfalfa under salt stress, resulting in better fermentation quality.

Alfalfa cultivated in saline-alkaline soils exhibits a high buffering capacity but low carbohydrate content, posing challenges in the production of high-quality silage feed. This study investigated alfalfa plants grown under varying conditions: mild (QE, salt content 1–2%), moderate (ZE, salt content 2–3%), severe (HE, salt content 3–4%), and non-saline-alkaline (CON, salt content < 1%). Employing a two-factor experimental design, we analyzed the fluctuations in nutritional quality, microbial abundance, and community composition of different salt–alkaline alfalfa materials and silage feeds. Furthermore, we elucidated the fermentation mechanism involved in salt–alkaline alfalfa ensiling. Following a 60-day ensiling period, the ZE and HE treatments led to substantial reductions in pH, acetic acids (AA), branched-chain butyric acids (BA) content, facultative anaerobic bacteria, and Escherichia coli populations (p < 0.05). Conversely, the ZE and HE treatments increased lactic acid (LA) content and the population of lactic acid bacteria (LAB) (p < 0.05). Additionally, these treatments significantly mitigated protein losses in both raw alfalfa and silage feeds (p < 0.05), while remarkably augmenting the water-soluble carbohydrates (WSC), Na⁺, and K⁺ content of alfalfa materials. Sodium ions were found to exert a considerable influence on bacterial community composition during salt–alkaline alfalfa ensiling, with Enterococcus, Lactococcus, and Lactobacillus identified as the predominant fermentative microorganisms. Overall, moderately salt-alkaline alfalfa materials displayed optimal nutritional and fermentation quality, ensuring favorable nutritional attributes and fermentation outcomes under such conditions.