Carbohidratos prebióticos derivados de la lactosa

El término prebiótico, definido como ingrediente alimentario no digerible que afecta beneficiosamente al huésped mediante la estimulación del crecimiento y/o la actividad de un número limitado de bacterias en el colón, fue introducido por Gibson y Roberfroid en 1995, sin embargo, hace más de cincuenta años que es conocido el efecto beneficioso de algunos carbohidratos sobre la flora intestinal. Los prebióticos se caracterizan por no ser digeridos por los jugos digestivos y llegar intactos al colon donde son fermentados selectivamente por la microflora colónica considerada beneficiosa (bifidobacterias y lactobacilos) en detrimento de las no deseables (bacteroides, clostridia, E coli) (Roberfroid, 2003; García Peris y Velasco Gimeno, 2007).Este trabajo ha sido financiado por diferentes proyectos de investigación: CYTED N° XI.24; ALIBIRD S-0505/AGR/000153 de la Comunidad de Madrid y CONSOLIDER Ingenio 2010 (FUN-C-FOOD) CSD 2007-00063 del Ministerio de Educación y Ciencia.Peer Reviewe

Swine Production: Probiotics as an Alternative to the Use of Antibiotics

Animal food production is one of the most powerful European economic sectors; however, this sector is facing new challenge due to the development of bacteria with resistant genes, and consequently, restriction on the administration of antibiotics. Limitation, at the moment, is focused on those antibiotics employed in human medicines. Therefore, it is necessary to improve as much as possible animals’ health and reduce diseases. Among others, alternatives include adequate animal handling, hygienic facilities, quality food, or vaccines. Probiotics also arise as a good alternative due to their already known properties as intestinal microbiota modulators, improving the immune functions and reducing the risk and the development of illness. Significant data can found scientific literature that demonstrates probiotics benefits when they are administrated to the animals through diet. However, to be able to apply all these findings in a specific animal species, at a particular production animal life stage and at a industrialize scale, it is necessary to compile and organize reported information. This chapter presents the most recent and relevant finding on the use of probiotics in swine production

Chitosan impregnated gutta-percha points: antimicrobial in vitro evaluation and mechanical properties

Chitosan-impregnated gutta-percha points (ChitGPP) were tested for their ability to inhibit the growth of microorganisms usually involved in root canal infections. Their mechanical properties were also studied and compared with the commonly used commercial points in endodontics. ChitGPP were more efficient in reducing the microbial load than those without chitosan. ChitGPP also possess better tensile and elastic properties than commercial ones. After six months of storage, ChitGPP’s were still able to reduce the bacterial load by 1 log, suggesting that impregnation of gutta-percha points with chitosan could be a good alternative to obtain gutta-percha points with improved antimicrobial properties.info:eu-repo/semantics/publishedVersio