Antibiotics and gut function: historical and current perspectives

Lourenço, Jeferson M.; Seidel, Darren S.; Callaway, Todd R.

doi:10.19103/as.2019.0059.10

Cited by 6 publications

(4 citation statements)

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“…Antibiotics have given significant contributions to the human food production chain during their almost 80 years of use. Such contributions include a reduced incidence of bacterial disease, improved animal health status, and an overall enhancement in production efficiency (1,2). However, due to concerns of antimicrobial resistance and its consequences to human health, the entire food-producing industry is under pressure to remove antibiotics from animal production (3).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Feeding Antibiotic on the Intestinal Microbiota of Weanling Pigs

et al. 2021

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This study investigated the use of carbadox in the diet of nursery pigs. Ten pens of weanling piglets were assigned to 2 treatments: one containing carbadox and another without it. From days 21 to 35 of age, the first group of piglets was fed carbadox at 55 mg/kg of diet; followed by 27.5 mg/kg from days 36 to 49; and 0 mg/kg from days 50 to 63. The second group of pigs was fed a control diet without carbadox from days 21 to 63 of age. On days 35, 49, and 63, fecal samples were collected directly from the rectum of 2 piglets in each pen, and the samples were subjected to microbial DNA sequencing and metagenomic functional analysis using the 16S rRNA gene. Feed conversion from days 21 to 63 was improved (P = 0.04) in the group of piglets fed carbadox. Faith's phylogenetic diversity was similar (P = 0.89) for both groups of piglets on day 35, but it was diminished (P = 0.01) in the carbadox-fed group on day 49; however, following the complete removal of carbadox from their diets, this microbial diversity index was once again found to be similar (P = 0.27) in both groups on day 63. Likewise, abundances of Slackia, Peptococcus, Catenibacterium, Coprococcus, and Blautia were all similar between the two groups (P ≥ 0.40) on day 35, but were smaller in the carbadox group (P ≤ 0.05) on day 49; however, on day 63, abundances of all these genera were once again similar (P ≥ 0.29). Metabolic pathways involved in cellular growth, death, and genetic information processing (translation) were found to be similarly expressed in the microbiota of piglets from both groups on day 35 (P ≥ 0.52), but decreased in the carbadox group on day 49 (P ≤ 0.05), and were similar again in both groups on day 63 (P ≥ 0.51). These results revealed that feeding carbadox to piglets during the first 4 weeks after weaning significantly affected their fecal microbiotas; however, 2 weeks after the removal of carbadox, those changes tended to disappear, indicating that the shifts were carbadox-dependent.

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Section: Introductionmentioning

confidence: 99%

The Effects of Feeding Antibiotic on the Intestinal Microbiota of Weanling Pigs

et al. 2021

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“…The indiscriminate use of antibiotics in poultry farms has heightened public concern about the residual contamination of poultry products. The ban on the sale of antibiotic-based growth promoters on markets in the European Union and many other countries has pushed poultry producers to find suitable alternatives [7].…”

Section: Materials and Research Methodsmentioning

confidence: 99%

Study of the effect of probiotics on the shelf life of chilled broiler meat

Begdildayeva,

Akhmetsadykova,

Nurgazina

et al. 2023

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Poultry meat can be contaminated with a wide range of microorganisms, including those that can spoil the product during chill storage and certain foodborne pathogens. This study aims to investigate the effect of probiotics on the shelf life of shilled broiler meat. The object of the study was fresh broiler meat obtained from broiler chickens fed three different amounts of probiotics, which were isolated from shubat and koumiss. For the control group, birds were fed a basal diet (BD) and drinking water (DW). Chicks in the experimental groups were fed by BD, DW, and probiotics 0.25 mL, 0.5 mL, and 1.0 mL per bird (groups Pro1, Pro2, and Pro3, respectively), for 42 days. Following slaughter, the filets were packed aerobically and stored in temperature-controlled conditions at 4±2ºC. Microbial examinations of meat quality included QMAFAnM, BGKP, pathogenic (Salmonella, Listeria monocytogenes), yeast, and mold. The sensory parameters were used to determine the meat samples' shelf life. Broiler filets had a sensory shelf life of 7 to 9 days. The novelty of this study lies in its focus on the use of probiotics in broiler meat, particularly in the context of Kazakhstan. While probiotics have been studied in a variety of food products, their effect on broiler meat in Kazakhstan has yet to be investigated. As per our results, we can recommend the application of the Pro2 level for the best shelf life, microbial quality, and sensory properties.

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“…Sabio et al (2021) afirman que la Organización Mundial De La Salud (OMS) menciona que el aumento de las bacterias resistentes a los antibióticos es una de las mayores amenazas para la salud mundial, por lo tanto, se necesitan urgentemente nuevos enfoques sin antibióticos para el tratamiento y la prevención de las infecciones bacterianas. Los antibióticos han sido los aditivos más utilizados para mejorar la conversión alimenticia, la tasa de crecimiento y la salud en animales, mejorando tanto la productividad como la rentabilidad en la producciones comerciales tradicionales (Lourenço et al, 2019). Sin embargo, las cepas bacterianas resistentes a los antimicrobianos que se originan en animales se han convertido en un problema cada vez más importante a lo largo de los años, especialmente en lo que respecta a la transmisión a través del suministro de alimentos o el contacto directo con los animales.…”

Section: Introductionunclassified

Viabilidad probiótica y capacidad de inhibición de L. gasseri microencapsulada en L. monocytogenes y S. aureus

Fajardo-Argoti¹,

Gámez²,

Suescún³

2022

Biotecnol. sector agropecuario agroind.

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Lactobacillus gasseri es reconocido como un importante microorganismo comensal, capaz de inhibir múltiples patógenos mediante la producción de sustancias antimicrobianas y por su influencia sobre los mecanismos del sistema inmune a nivel intestinal. Listeria monocytogenes y Staphylococcus aureus, por su parte, son microorganismos zoonóticos potencialmente dañinos que afectan la salud animal y humana, y a su vez, son contaminantes de la cadena alimentaria. En este contexto, se evaluó el efecto de L. gasseri microencapsulada sobre L. monocytogenes y S. aureus. Se determinó el crecimiento bacteriano de la cepa láctica en dos medios de cultivo (MRS-PRO), se llevó a microencapsular en una matriz de inulina-maltodextrina al 15%. Se evaluó la viabilidad en el tiempo y a condiciones gastrointestinales in vitro a los 8,15, 20, 30, y 45 días con valores máximos de 3,3 x 10⁹ UFC/mL. Luego se identificó la morfología de la capsula por microscopia electrónica de barrido (SEM) con tamaños de capsula entre 2,69 y 12,26 µm Finalmente, se estableció la concentración mínima inhibitoria (CMI) para inhibir a los patógenos. Se observó óptimas viabilidades de la cepa láctica en las diferentes condiciones evaluadas, la matriz encapsulante mostró efectividad en la protección de la cepa, dos de los métodos propuestos, demostraron mayor capacidad de inhibición frente a las cepas patógenas. L. gasseri es una cepa aceptable y segura para su aplicación en beneficio de la salud animal y humana.

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Antibiotics and gut function: historical and current perspectives

Cited by 6 publications

References 0 publications

The Effects of Feeding Antibiotic on the Intestinal Microbiota of Weanling Pigs

The Effects of Feeding Antibiotic on the Intestinal Microbiota of Weanling Pigs

Study of the effect of probiotics on the shelf life of chilled broiler meat

Viabilidad probiótica y capacidad de inhibición de L. gasseri microencapsulada en L. monocytogenes y S. aureus

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