Phytobiotics as an alternative to antibiotics in feeding farm birds

Дранников, А. В.; Дерканосова, А. А.; Коротаева, А. А.; Orinicheva, A.A.; Iskusnykh, A Yu; Litvinov, E V

doi:10.1088/1755-1315/640/3/032061

Cited by 5 publications

(2 citation statements)

References 11 publications

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“…Phytocompounds have the ability to bind free radicals, inhibit xenobiotic activation enzymes and activate detoxication enzymes. These compounds have antiviral, antimicrobial and immunomodeling properties, in addition to being able to stimulate appetite and act as flavors [287]. A study by Micciche et al [288] evaluated both preand post-harvest effects of plant-derived essential oils against Campylobacter in poultry production chains, including carvacrol, thymol and cinnamaldehyde.…”

Section: Phytobioticsmentioning

confidence: 99%

An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens

et al. 2023

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Pathogens found in food are believed to be the leading cause of foodborne illnesses; and they are considered a serious problem with global ramifications. During the last few decades, a lot of attention has been paid to determining the microorganisms that cause foodborne illnesses and developing new methods to identify them. Foodborne pathogen identification technologies have evolved rapidly over the last few decades, with the newer technologies focusing on immunoassays, genome-wide approaches, biosensors, and mass spectrometry as the primary methods of identification. Bacteriophages (phages), probiotics and prebiotics were known to have the ability to combat bacterial diseases since the turn of the 20th century. A primary focus of phage use was the development of medical therapies; however, its use quickly expanded to other applications in biotechnology and industry. A similar argument can be made with regards to the food safety industry, as diseases directly endanger the health of customers. Recently, a lot of attention has been paid to bacteriophages, probiotics and prebiotics most likely due to the exhaustion of traditional antibiotics. Reviewing a variety of current quick identification techniques is the purpose of this study. Using these techniques, we are able to quickly identify foodborne pathogenic bacteria, which forms the basis for future research advances. A review of recent studies on the use of phages, probiotics and prebiotics as a means of combating significant foodborne diseases is also presented. Furthermore, we discussed the advantages of using phages as well as the challenges they face, especially given their prevalent application in food safety.

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Section: Phytobioticsmentioning

confidence: 99%

An Overview of the Public Health Challenges in Diagnosing and Controlling Human Foodborne Pathogens

et al. 2023

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“…Cellulase activity with respect to filter paper was found as follows. An incubation mixture containing 50 mg of filter paper, 2.75 ml of a 0.1 M acetate buffer solution, with pH of 4.5 and 0.25 ml of an enzyme solution were incubated for 60 min at t = 40 ° C. Then we determined the reducing sugars using a calibration curve built on glucose [5][6][7][8][11][12].…”

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confidence: 99%

Stabilization of the quality of animal feed premixes during storage by introducing special additives

Дранников

Krestnikova²,

Дерканосова

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Studies of additives (copper chelate, pure culture of microorganisms micromycetes Trichoderma harzianum F114, enzyme preparation of b-mannanase) were carried out. Chelated compound of the trace element copper, its physical and mechanical properties, namely humidity, angle of repose, bulk density, hygroscopic point, average particle size were considered. The technique of cultivation of the microscopic fungus Trichoderma harzianum F114 is presented. The determination of the physical and mechanical properties of the enzyme preparation of b-mannanase (humidity, angle of repose, degrees, bulk density, average particle size, conditional caking) has been shown in the work. For the experiments, we used arbitration methods for assessing the quality of research objects. The components of the premixes should be stable during storage, should not have a pronounced aggressive effect on other biologically active substances, should be evenly distributed in the mass of the finished product, and have a high digestibility for the animal's body. It has been established that the introduction of the studied ingredients into the composition of the premix formulation will not have a negative effect on the quality of the premixes and compound feed.

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