3 research outputs found
Effect of Dietary Zinc Oxide on Morphological Characteristics, Mucin Composition and Gene Expression in the Colon of Weaned Piglets
The trace element zinc is often used in the diet of weaned piglets, as high
doses have resulted in positive effects on intestinal health. However, the
majority of previous studies evaluated zinc supplementations for a short
period only and focused on the small intestine. The hypothesis of the present
study was that low, medium and high levels of dietary zinc (57, 164 and 2,425
mg Zn/kg from zinc oxide) would affect colonic morphology and innate host
defense mechanisms across 4 weeks post-weaning. Histological examinations were
conducted regarding the colonic morphology and neutral, acidic, sialylated and
sulphated mucins. The mRNA expression levels of mucin (MUC) 1, 2, 13, 20,
toll-like receptor (TLR) 2, 4, interleukin (IL)-1ÎČ, 8, 10, interferon-Îł
(IFN-Îł) and transforming growth factor-ÎČ (TGF-ÎČ) were also measured. The
colonic crypt area increased in an age-depending manner, and the greatest area
was found with medium concentration of dietary zinc. With the high
concentration of dietary zinc, the number of goblet cells containing mixed
neutral-acidic mucins and total mucins increased. Sialomucin containing goblet
cells increased age-dependently. The expression of MUC2 increased with age and
reached the highest level at 47 days of age. The expression levels of TLR2 and
4 decreased with age. The mRNA expression of TLR4 and the pro-inflammatory
cytokine IL-8 were down-regulated with high dietary zinc treatment, while
piglets fed with medium dietary zinc had the highest expression. It is
concluded that dietary zinc level had a clear impact on colonic morphology,
mucin profiles and immunological traits in piglets after weaning. Those
changes might support local defense mechanisms and affect colonic physiology
and contribute to the reported reduction of post-weaning diarrhea
Recommended from our members
A randomised, double-blind, placebo controlled cross-over study to determine the gastrointestinal effects of consumption of arabinoxylanoligosaccharides enriched bread in healthy volunteers
BACKGROUND:
Prebiotics are food ingredients, usually non-digestible oligosaccharides, that are selectively fermented by populations of beneficial gut bacteria. Endoxylanases, altering the naturally present cereal arabinoxylans, are commonly used in the bread industry to improve dough and bread characteristics. Recently, an in situ method has been developed to produce arabinoxylan-oligosaccharides (AXOS) at high levels in breads through the use of a thermophilic endoxylanase. AXOS have demonstrated potentially prebiotic properties in that they have been observed to lead to beneficial shifts in the microbiota in vitro and in murine, poultry and human studies.
METHODS:
A double-blind, placebo controlled human intervention study was undertaken with 40 healthy adult volunteers to assess the impact of consumption of breads with in situ produced AXOS (containing 2.2 g AXOS) compared to non-endoxylanase treated breads. Volatile fatty acid concentrations in faeces were assessed and fluorescence in situ hybridisation was used to assess changes in gut microbial groups. Secretory immunoglobulin A (sIgA) levels in saliva were also measured.
RESULTS:
Consumption of AXOS-enriched breads led to increased faecal butyrate and a trend for reduced iso-valerate and fatty acids associated with protein fermentation. Faecal levels of bifidobacteria increased following initial control breads and remained elevated throughout the study. Lactobacilli levels were elevated following both placebo and AXOS-breads. No changes in salivary secretory IgA levels were observed during the study. Furthermore, no adverse effects on gastrointestinal symptoms were reported during AXOS-bread intake.
CONCLUSIONS:
AXOS-breads led to a potentially beneficial shift in fermentation end products and are well tolerated