Prebiotic and probiotic agents enhance antibody-based immune responses to Salmonella Typhimurium infection in pigs

Salmonellosis causes significant economic losses to the pig industry and contaminated pork products are an important source of Salmonella for humans. The EU ban on the use of antibiotic growth promoters in pig production, and the emergence of antibiotic resistance has meant there is a pressing need for alternative control strategies for pathogenic bacteria such as S. Typhimurium in pigs. Here, we determined the effects of prebiotic, probiotic and synbiotic diet regimes on antibody responses to oral Salmonella challenge of pigs. The data demonstrate that the inclusion of the probiotic Lactobacillus plantarum B2984 in the diet of piglets (∼1 × 1010 cfu/animal/day) enhanced serum IgM (P<0.001), IgG (P=0.001) and IgA (P=0.039) responses to S. Typhimurium infection including cross-reacting antibodies to S. Enteritidis. Similarly, inclusion of the prebiotic lactulose at 1% (w/w) of the feed on a daily basis in the diet enhanced serum IgM (P=0.010), IgG (P=0.004) and IgA (P=0.046) responses to S. Typhimurium infection and also cross-reacting antibodies to S. Enteritidis. Inclusion of both additives in the synbiotic diet also elicited an enhanced immune response with IgM (P=0.009) and IgG (P=0.046) levels being increased, however a significant interaction of the pre and probiotics was observed when considering the immune responses to S. Typhimurium (IgM P=0.004; IgG and IgA, P<0.001 for interaction). With respect to immune responses, the effects of pre or probiotic administration were the same or reduced in the synbiotic diet compared to when used in isolation. The data support the use of Lactobacillus plantarum B2984 or lactulose as strategies to contribute to the protection of weaned piglets from zoonotic bacterial pathogens, but caution must be taken when combining dietary supplements as combinations can interact

The Role of Probiotics in the Poultry Industry

The increase of productivity in the poultry industry has been accompanied by various impacts, including emergence of a large variety of pathogens and bacterial resistance. These impacts are in part due to the indiscriminate use of chemotherapeutic agents as a result of management practices in rearing cycles. This review provides a summary of the use of probiotics for prevention of bacterial diseases in poultry, as well as demonstrating the potential role of probiotics in the growth performance and immune response of poultry, safety and wholesomeness of dressed poultry meat evidencing consumer’s protection, with a critical evaluation of results obtained to date

Synthesis of derivatives of 6I, 6 IV-dimercapto-α-cyklodextrin

Katedra organické chemieDepartment of Organic ChemistryPřírodovědecká fakultaFaculty of Scienc

Synthesis of derivatives of 6I, 6 IV-dimercapto-α-cyklodextrin

Katedra organické chemieDepartment of Organic ChemistryPřírodovědecká fakultaFaculty of Scienc

The Probiotic BioPlus 2B as an Alternative to Antibiotics in Diets for Broiler Chickens

The main aim of this work was to compare the stimulatory effect of the probiotic BioPlus 2B with that of the antibiotic Avilamycin on the growth and feed conversion in broiler chickens. The growth experiment was performed with one-day-old sexed female and male ROSS 308 hybrid chickens (240 females and 240 males) placed in 24 cages. They were fed the starter diet from Day 1 to Day 14, followed by the grower from Day 15 to Day 35 and the finisher in a loose form from Day 36 to Day 42. Diets and water were available ad libitum. The control slaughter of chickens was performed at the end of the experiment (Day 42) to determine the slaughter yield and the content of inner fat in the final product. The supplementation of the diets used in broiler prefattening and fattening with BioPlus 2B resulted in a 4–5% weight gain (P P P < 0.01) in chickens fed diets containing probiotic and antibiotic products compared to the group of chickens fed the diet not supplemented with a growth promotor. The weight of inner fat in chickens under study did not differ significantly either between experimental groups or between sexes