Protective effects of probiotics against tannin-induced immunosuppression in broiler chickens

Abstract

Tannins (TAs) are an anti-nutritional substance commonly used as a natural feed additive for livestock. However, our previous study described the dose-dependent adverse effects of TA on immune responses and growth in chickens. In this study, we evaluated the protective effects of a probiotic preparation (BT) consisting of three different bacteria ( Bacillus mesenteric, Clostridium butyricum, and Streptococcus faecalis ) against TA-induced immunosuppression in chickens. Forty chicks were divided into 4 groups as follows: the CON group (basal diet), BT group supplemented with 3 g BT/kg diet, tannic acid (TA) group supplemented with 30 g TA/kg diet, and BT+TA group supplemented with 3 g BT/kg diet + 30 g TA/kg diet. The feeding trial lasted for 35 days. Lymphocyte subset, macrophage phagocytosis, cytokine mRNA expression, and primary and secondary IgY immune responses were evaluated. BT supplementation significantly improved TA-induced reductions in final body weight, body weight gain, feed intake, and relative weights of lymphoid organs compared with the TA group. Furthermore, in the spleen and cecal tonsil (CT), the relative populations of CD4 + , CD8 + , and CD4 + CD8 + cells in the BT+TA group were significantly ameliorated compared with the TA group. Additionally, comparison with the TA group showed that the chickens in the BT+TA group had an improved relative population of B cells in the CT and that macrophage phagocytosis in the spleen was significantly increased. Chickens in the BT+TA group showed significant increases in IFN-γ and IL-4 mRNA expression in the spleen compared with the TA group. The primary and secondary IgY responses were significantly improved. These results revealed that supplementation with BT protects against TA-induced immunosuppression in chickens.

Effects of Probiotics on Growth and Immunity of Piglets

“…The limitation of this study was a lack of evaluation of food consumption and the food conversion ratio in BT-fed piglets. However, in our previous study, growth promotion of probiotics to BT-fed chicks has been reported [ 14 ]. The body weight in BT-fed chicks was significantly increased in the study, but daily body weight gain and food intake did not significantly change between control and BT-fed chick groups.…”

“…Similarly, probiotic consumption in humans was associated with increased stimulation and activation of multiple immune cell populations, along with increased cytokine production [ 13 , 22 ]. Therefore, these studies reported that probiotics affect both innate and acquired immunity in humans and chicks [ 13 , 14 , 22 , 23 , 24 ]. This study evaluated the effects of probiotics on growth and immune status of liver and secondary lymphoid organ in piglets.…”

“…As an essential component of the innate immune response, phagocytosis is used for both antigen clearance and activation of the inflammatory response prior to antibody production [ 23 , 24 ]. In the previous study, we have described how probiotics improved chicken innate and acquire immunity [ 14 ]. In this study, we found significantly increased phagocytosis of MHC class II + cells in the liver of BT-fed piglets.…”

“…Phagocytosis assay was performed as described in our previous study [ 14 , 21 ]. In brief, small pieces of liver were removed and a cell suspension was made by mincing in HBSS (Sigma-Aldrich) and removing debris with a cell strainer.…”

“…Probiotic bacteria can alter the composition and activity of the gut microbiota, modulate the inflammatory response and improve the nonspecific intestinal barrier [ 7 , 8 , 9 , 10 ]. Research, including our laboratory, have shown that probiotics can activate immunity and prevent or reverse several pathological conditions in domestic animals [ 11 , 12 , 13 , 14 ]. The immunostimulatory effects of probiotics have also been observed in mice, where a significant increase in gut innate immune cells such as macrophages and dendritic cells was observed following oral administration of Lactobacillus casei CRL 43 [ 15 ].…”