Immunological Mechanisms of Probiotics in Chickens

Redweik, Graham A. J.; Mellata, Melha

doi:10.1007/978-3-030-90303-9_13

Cited by 2 publications

(1 citation statement)

References 93 publications

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“…The probiotics, including largely Lactobacillus, Bacillus, Bifidobacterium, Enterococcus and yeast (e.g. Saccharomyces) (Redweik and Mellata, 2022), are known as live microorganisms, with beneficial effects for consumers if used in adequate amounts (Food and Agriculture Organization and World Health Organization, 2006). According to the description of probiotics, such positive results are produced only if the microbes are alive.…”

Section: Introductionmentioning

confidence: 99%

Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review

Zamanpour,

Bakhtiari Jami,

Afshari

2023

NFS

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Purpose Gamma-aminobutyric acid (GABA) is a four-carbon and nonprotein amino acid, made by various microorganisms, especially lactic acid bacteria (LAB) and probiotics. GABA has various physiological roles, for instance, insomnia, depression, hypotensive activity as well as diuretic effects. The production of GABA-based foods is a favorable result from GABA’s biological and functional properties. The purpose of this study is to investigate different methods of improving GABA production in probiotics and LAB to select the superlative method and bacterial strain. Design/methodology/approach In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered from 2000 to January 11, 2023, with keywords “Optimization” OR “Enhance” OR “Increase” AND “Gamma-aminobutyric acid” OR “GABA” AND “Probiotics” OR “Lactic acid bacteria” and selected according to the purpose of the study. Findings It seems that among all the investigated methods, an effective fermentation procedure with optimal conditions including fermentation medium, 5 L; glutamic acid, 295 g/L; incubation temperature, 32°C; inoculum, 10% (v/v); and agitation, 100 rpm, after 48 h of fermentation led to producing 205,800 mg/L of GABA from the effective bacterial strain Lactobacillus brevis NCL912. Originality/value With a simple but optimized fermentation, L. brevis NCL912 can be used for the efficient GABA production in the pharmacy and food factories.

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Section: Introductionmentioning

confidence: 99%

Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review

Zamanpour,

Bakhtiari Jami,

Afshari

2023

NFS

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Phytogenic Effects on Layer Production Performance and Cytoprotective Response in the Duodenum

Anagnostopoulos¹,

Brouklogiannis²,

Griela³

et al. 2023

Animals

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The aim of this study was to evaluate the effects of a phytogenic premix (PP) on the production performance and critical genes relevant to the detoxification (i.e., aryl hydrocarbon receptor pathway) and antioxidant (i.e., nuclear factor erythroid 2-related factor 2 pathway) response in the duodenum of laying hens. The PP was based on bioactive substances derived from ginger, lemon balm, oregano, and thyme (Anco FIT-Poultry). A total of 385 20 week old Hy-Line Brown layers were assigned to five dietary treatments with seven replicates of 11 hens each for a 12-week feeding trial. The experimental treatments included a corn–soybean meal basal diet with no PP (CON) or supplemented with PP at 500 (P500), 750 (P750), 1000 (P1000), and 1500 mg/kg diet (P1500). The overall (1–12 weeks) laying rate (p < 0.001) and egg mass (p = 0.008) were significantly increased in the P1000 group compared with the CON. At the duodenum, increasing dietary PP inclusion levels beneficially affected (p ≤ 0.05) the expression of the majority of the AhR and Nrf2 pathway genes studied. In conclusion, according to the gene expression analysis, PP inclusion resulted in a reduced requirement for detoxification and an increased antioxidant capacity, with most of the effects seen at the PP inclusion range of 750 to 1000 mg/kg diet.

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Immunological Mechanisms of Probiotics in Chickens

Cited by 2 publications

References 93 publications

Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review

Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review

Phytogenic Effects on Layer Production Performance and Cytoprotective Response in the Duodenum

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