Oleuropein using as an Additive for Feed and Products used for Humans

Özkaya, Füğen Durlu; Özkaya, Mücahit Taha

doi:10.4172/2157-7110.1000113

Cited by 17 publications

(11 citation statements)

References 65 publications

(77 reference statements)

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“…Increased percentage of circulating blood mononuclear cells (lymphocytes and monocytes) led to increased C. albicans phagocytosis, and eventually to higher phagocytic % and phagocytic index. These results were in agreement with [37] who reported that Olive leaves extract improved the cellular immune response in grass carp. Also, Ahmed et al, [42] found that addition of oleuropein to diet of layer at any levels resulted in significant (p<0.01) increased in plasma protein, globulin, white blood cells (WBC), and lymphocytes count while heterophils count and H/L ratio significantly (p<0.01) decreased.…”

supporting

confidence: 93%

“…Olive leaves extract (EEOL) proved to have non-carbohydrate prebiotics which in turn are able to stimulate the growth of probiotic bacteria [35], useful for fish growth and feed utilization. In addition, oleuropein, one of the components of EEOL, is able to activate pepsin [36] and improve feed conversion, utilization of nutrients and health status by protecting the epithelial cells in the gastrointestinal tract [37].…”

Section: Discussionmentioning

confidence: 99%

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Effect of Olive Leaves and Propolis Extracts on Growth Performance, Immunological Parameters and Economic Efficiency using Nile Tilapia (Oreochromis niloticus)

Shahin

Eleraky

El-Gamal

et al. 2019

Zagazig Veterinary Journal

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This study aimed to evaluate the effects of olive leaves ether extract (EEOL) and ethanol extract of propolis (EEP) on growth performance, body composition, nutrient digestibility, immunological parameters and economic efficiency in Nile tilapia, Oreochromis niloticus. Three Isonitrogenous (crude protein 35%), isocaloric (Digestable energy, 2900kcal) diets were fed to Nile tilapia averaging 19.7 ±0.94 g. A basal control diet had no additives, second and third diets containing 0.1% EEOL (1g/kg) and 0.4% EEP (4 g/kg) for successive 12 weeks. Results revealed that the dietary addition of EEOL and EEP had significant effects on growth performance parameters and protein utilization (P≤0.029). In addition, dietary supplement of EEP was more prominent than with EEOL and propolis extracts on fish final body gain and protein utilization. The carcass content from dry matter, protein and fat contents recorded higher values in EEOL or EEP supplemented groups. Furthermore, nutrient digestibility was improved by adding EEOL and EEP. The total leucocytes count, lymphocytes %, monocytes %, phagocytic activity, plasma total protein and globulin showed higher levels in fish groups with dietary addition of EEOL and EEP extracts than in fish fed the control diet. In terms of economic analysis, EEOL and EEP extract diet revealed the lowest cost per kg live weight of fish, along with the highest economic return and net profit. Addition of EEOL or EEP extracts to diet resulted in a more economically efficient production than in fish fed the control diet. Our results suggested that the dietary inclusion of EEOL (1g/kg) or EEP extracts (4g/kg) markedly enhanced growth performance, body composition, feed digestibility, immune status and economic efficiency using Nile tilapia.

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supporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Effect of Olive Leaves and Propolis Extracts on Growth Performance, Immunological Parameters and Economic Efficiency using Nile Tilapia (Oreochromis niloticus)

Shahin

Eleraky

El-Gamal

et al. 2019

Zagazig Veterinary Journal

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“…We have entered an age of crisis: of food price spikes and oil price hikes; of scrssambles for land and water; of creeping, insidious climate change. The 2008 spike in food prices pushed some 100 million people into poverty" [28].…”

Section: Global Food Demand or Human Nutrition Crisis?mentioning

confidence: 99%

Potential Impacts of Food and it’s Processing on Global Sustainable Health

Satyanarayana¹,

Pindi²,

Singh³

2012

J Food Process Technol

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Processed foods or modified raw foods made by the addition of hormones, additives, preservatives, other chemical or heat treatments that alter the natural healthy enzymes, fatty acids, vitamins and minerals. In comparison to raw and unprocessed foods processed foods are usually safer, durable and with high level of bioactivity of nutrients. At present, the advancement in food processing methods and techniques is necessary to meet the challenges of food security & safety, nutrition demand and availability of food at the global level. Therefore, the present review comprises the information on different aspects of food processing and the effects of food products on sustainable health of humans by means of several examples of processed foods with change in their nutritional values before and after processing. It is also a well known fact that understanding the chemical basis, structure and texture of foods to be processed can help processing industries to develop novel food products. In support of this fact this article also deals with the future trends and possible changes in food processing industries with the combination of traditional and modern technologies to get the desired nutritional and other qualities in food.

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“…Recent research on the molecular biology and genomics of Lactobacillus has focused on the interaction with the immune system [33,34], anticancer potential, and potential as a biotherapeutic agent in cases of antibiotic-associated diarrhoea, travellers' diarrhoea, pediatric diarrhoea, inflammatory bowel disease [35] and irritable bowel syndrome. Lactobacilli provide the enzyme β-galactosidase which hydrolyzes lactose into lactic acid; it helps in maintaining lactose intolerance (Figure 2).…”

Section: Probioticsmentioning

confidence: 99%

Bacteriocin Producing Probiotic Lactic acid Bacteria

Toomula¹

2011

J Microbial Biochem Technol

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Human intestinal tract is filled with an enormous number of helpful bacteria called probiotic bacteria. Human bodies are actually designed to have symbiotic relationships with these probiotic bacteria. They help in digestion of food, killing harmful microorganisms and keep the body functioning properly in a number of ways. Lactic acid bacteria including Lactobacillus leuconostoc, lactococcus, pediococcus and Bifidobacterium are found throughout the gastrointestinal tract. The beneficial effects of Lactic acid bacteria as probiotic and production of bacteriocin is discussed in this article.

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Oleuropein using as an Additive for Feed and Products used for Humans

Cited by 17 publications

References 65 publications

Effect of Olive Leaves and Propolis Extracts on Growth Performance, Immunological Parameters and Economic Efficiency using Nile Tilapia (Oreochromis niloticus)

Effect of Olive Leaves and Propolis Extracts on Growth Performance, Immunological Parameters and Economic Efficiency using Nile Tilapia (Oreochromis niloticus)

Potential Impacts of Food and it’s Processing on Global Sustainable Health

Bacteriocin Producing Probiotic Lactic acid Bacteria

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