Impact of dietary Spirulina (arthrospira) platensis on growth performance, gene expression and antioxidant status of quail challenged with salmonella enteritidis.

EL-Dayem, Ghada Abd; Saleh, G. M.; Elwahab, Reham Abd El Raouf Abd El

doi:10.21608/mvmj.2021.66416.1040

Cited by 6 publications

(7 citation statements)

References 30 publications

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“…The total polyphenols and flavonoids of SP in the present study are high enough to augment the antioxidant activity of the SP (29.2%, Table 1 ), and this consequently linearly improved the redox status of layers when fed on incremented levels of the SP ( Table 4 ). Furthermore, the increased SP levels in layer diets linearly reduced the inflammation as displayed in our study ( Table 5 ) and reported in other studies [ 63 , 64 ]. It was reported that phenolic compounds and flavonoids can terminate the chain reaction of ROS and similar products before seriously affecting cell viability [ 65 ].…”

Section: Discussionsupporting

confidence: 91%

Hypocholesterolemic, Antioxidative, and Anti-Inflammatory Effects of Dietary Spirulina platensisis Supplementation on Laying Hens Exposed to Cyclic Heat Stress

Al-Otaibi

Abdellatif

Al-Huwail

et al. 2022

Animals

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This study aimed to investigate the role of dietary Spirulina platensis (SP) supplementation in relieving the negative impacts of heat stress (HS) on the productive performance, cholesterol profile, redox status, and inflammatory cytokines of laying hens. A total of 288, 45-wk-old and 1550.7 ± 2.3 g initial body weight, HY-Line W-36 laying hens were housed in two environmental-controlled compartments. Layers were allotted to eight treatments of a two × four factorial design, with six replicates containing six birds per treatment. The temperature in one of the compartments was kept at a thermoneutral condition (24 °C group), while the temperature in the other compartment was raised to a cyclic heat stress of 35 °C from 9:00 a.m. to 5.00 p.m. (35 °C group). Layers in each compartment were fed on one of four experimental diets, containing 0%, 3%, 6%, or 9% SP (SP groups). The trial continued for five weeks. As a result of this study, exposure of laying hens to cyclic HS resulted in a significant (p < 0.05) increase in the total cholesterol (CH), low-density lipoprotein-CH, liver- and egg yolk-CH, ceruloplasmin, malondialdehyde, interleukins (IL-1β and IL-6), and tumor necrosis factor-α, and a significant (p < 0.05) decrease in the high-density lipoprotein-CH, total antioxidant capacity, and reduced glutathione levels. HS negatively (p < 0.05) affected the hen–day egg production (EP, 90.5% vs. 77.0%), egg weight (EW, 61.8 g vs. 56.8 g), feed intake (FI, 111.6 g vs. 101.5 g) and feed conversion ratio (FCR, 2.00 vs. 2.37). As SP levels increased in layer diets, a linear (p < 0.05) improvement response in most of the parameters was obtained in both HS and non-HS layers, recording the best results with 9% SP (e.g., 78.8% vs. 87.6% EP, 56.7 g vs. 61.9 g EW, 103.3 g vs. 110.2 g FI, and 2.38 vs. 2.04 FCR, in 0% vs. 9% SP, respectively). When incorporating SP into the diets of HS-layers, the negative impacts of HS were remarkably relieved (p < 0.05). Therefore, diets containing 9% SP could be used as a promising approach to improve the productive and physiological performance of laying hens, particularly under heat stress conditions.

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Section: Discussionsupporting

confidence: 91%

Hypocholesterolemic, Antioxidative, and Anti-Inflammatory Effects of Dietary Spirulina platensisis Supplementation on Laying Hens Exposed to Cyclic Heat Stress

Al-Otaibi

Abdellatif

Al-Huwail

et al. 2022

Animals

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“…IOP Publishing doi:10.1088/1755-1315/1271/1/012081 6 IL-10 mRNA relative expression ratio in this study showed an increase in the spleen of treated rats compared to controls at 12 and 24 weeks of age (figure 1). Although not significantly different, the increment in the age 12 and 24 weeks in our study aligns with the study that used S. platensis supplementation in quail exposed to Salmonella enteritidis [29]. That study shows an increase in the gene expression of the anti-inflammatory cytokine IL-10.…”

Section: Discussionsupporting

confidence: 90%

“…That study shows an increase in the gene expression of the anti-inflammatory cytokine IL-10. Modifying gene expression in the challenged treated groups demonstrated S. platensis anti-inflammatory and protective effects [29]. S. platensis contains C-phycocyanins and β-carotene, which can inhibit NF-κB activity and reduce TNF-α.…”

Section: Discussionmentioning

confidence: 94%

Supplementation of Spirulina platensis ethanol extract: influence on mRNA expression and prediction of molecular interactions with IL-10

Purba,

Paramita,

Prijanti

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Alleviation of inflammation requires an optimal balance between pro and anti-inflammatory cytokines, in which IL-10 plays a critical role as a major anti-inflammatory cytokine. Studies about the ability of the active component of Spirulina platensis to promote IL-10 expression still vary. This study aims to analyze the effect of S. platensis on IL-10 mRNA expression in healthy rats of emerging adults and young adults. This study used six groups of male Wistar rats aged 12, 18, and 24 weeks treated with 200 mg/kg BW of S. platensis extract and a control group. Molecular interaction was predicted between three bioactive compounds of S. platensis (α-glucan, β-carotene, phycocyanobilin) and tacrolimus (control ligand) with IL-10 protein. The relative expression ratio of IL-10 mRNA increased in the treatment rats at 12 weeks (1.77) and 24 weeks (2.05). In rats aged 18 weeks, there was no increase in the expression ratio of IL-10 mRNA in treated rats compared to controls (0.91). Tacrolimus, the control ligand, has the best affinity as an IL-10 inhibitor (-6.68 kcal/mol), followed by β-carotene (-5.83 kcal/mol). The ethanolic extract of S. platensis can potentially increase the expression of IL-10 mRNA in the rat spleen at 12 and 24 weeks.

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“…The effectiveness of Spirulina’s antibacterial actions in vivo was assessed by Abd El-Dayem et al. ( 56 ) as adding 1 and 2 g of spirulina per kg of diet significantly increased growth performance, antioxidant levels, and the production of the anti-inflammatory cytokine (IL-10) while reducing organ colonization and gene expressions of IL-6, IL-1ß, and TNF-α as compared to positive and negative control groups.…”

Section: Anti-pathogenic Effects Of Spirulina Platensismentioning

confidence: 99%

Potential of Spirulina platensis as a feed supplement for poultry to enhance growth performance and immune modulation

et al. 2023

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Increase in drug resistance as well as ineffective immunization efforts against various pathogens (viruses, bacteria and fungi) pose a significant threat to the poultry industry. Spirulina is one of the most widely used natural ingredients which is becoming popular as a nutritional supplement in humans, animals, poultry and aquaculture. It contains protein, vitamins, minerals, fatty acids, pigments, and essential amino acids. Moreover, it also has considerable quantities of unique natural antioxidants including polyphenols, carotenoids, and phycocyanin. Dietary supplementation of Spirulina can beneficially affect gut microbial population, serum biochemical parameters, and growth performance of chicken. Additionally, it contains polyphenolic contents having antibacterial effects. Spirulina extracts might inhibit bacterial motility, invasion, biofilm formation, and quorum sensing in addition to acting directly on the bacterium by weakening and making the bacterial cell walls more porous, subsequently resulting in cytoplasmic content leakage. Additionally, Spirulina has shown antiviral activities against certain common human or animal viruses and this capability can be considered to exhibit potential benefits against avian viruses also. Spirulan, a calcium-rich internal polysaccharide of Spirulina, is potentially responsible for its antiviral effect through inhibiting the entry of several viruses into the host cells, boosting the production of nitric oxide in macrophages, and stimulating the generation of cytokines. Comparatively a greater emphasis has been given to the immune modulatory effects of Spirulina as a feed additive in chicken which might boost disease resistance and improve survival and growth rates, particularly under stress conditions. This manuscript reviews biological activities and immune-stimulating properties of Spirulina and its potential use as a dietary supplement in poultry to enhance growth, gut health and disease resistance.

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Impact of dietary Spirulina (arthrospira) platensis on growth performance, gene expression and antioxidant status of quail challenged with salmonella enteritidis.

Cited by 6 publications

References 30 publications

Hypocholesterolemic, Antioxidative, and Anti-Inflammatory Effects of Dietary Spirulina platensisis Supplementation on Laying Hens Exposed to Cyclic Heat Stress

Hypocholesterolemic, Antioxidative, and Anti-Inflammatory Effects of Dietary Spirulina platensisis Supplementation on Laying Hens Exposed to Cyclic Heat Stress

Supplementation of Spirulina platensis ethanol extract: influence on mRNA expression and prediction of molecular interactions with IL-10

Potential of Spirulina platensis as a feed supplement for poultry to enhance growth performance and immune modulation

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