Yeast culture has anti-inflammatory effects and specifically activates NK cells

Jensen, Gitte S.; Patterson, Kelly M.; Yoon, I.

doi:10.1016/j.cimid.2007.08.005

Cited by 106 publications

(88 citation statements)

References 22 publications

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“…Yeast culture contains viable cells, cell wall components, metabolites, and the media on which the yeast cells were grown. In a recent in vitro study (Jensen et al 2008), the addition of a soluble fraction of YC showed an antiinflammatory effect in conjunction with activation of natural killer cells and B lymphocytes. In addition, others have reported that yeast products affect nutrient digestibility (Shin et al 2005) and intestinal mucosal development (Zhang et al 2005).…”

Section: Introductionmentioning

confidence: 98%

Efficacy of mannanoligosaccharides and humate on immune response to Avian Influenza (H9) disease vaccination in broiler chickens

2010

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The effect of mannanoligosaccharides (MOS) and Humate (HU) in broiler diets on antibody titers against Avian Influenza virus (AIV) was evaluated. A completely randomized experimental design was used, and chicks were divided into 8 treatment groups, with 4 replicates per treatment and 10 chicks per replicate. Treatments were: 1) negative control group (CTL-), neither vaccinated against AIV nor given additives; 2) positive control (CTL+) or broilers were vaccinated against AIV + 0 additives; 3,4 and 5) CTL+ plus diet supplemented with 0.1, 0.2 and 0.3% HU, respectively; 6,7 and 8) CTL+ plus diet supplemented with 0.1, 0.2 and 0.3% MOS, respectively. For antibody analyses, blood samples were weekly collected by wing veins and the titers of antibody against AIV were measured by haemagglutination-inhibition test (HI). Compared to the positive control, the antibody titers against AIV were determined significantly lower in negative control group from 28 to 42 days of age. The inclusion of MOS resulted in increased antibody titers against AIV in the fourth, fifth and sixth weeks of age. MOS was effective in stimulating the humoral immune responses against AIV vaccine viruses. This study demonstrated an increase in the antibody titers in broilers fed diets containing 0.3% HU. In general, results of this study demonstrated that MOS proved to be much more effective on antibody production against AIV in broiler chicks than HU. Immune function could be modified with dietary HU and MOS supplementation.

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Section: Introductionmentioning

confidence: 98%

Efficacy of mannanoligosaccharides and humate on immune response to Avian Influenza (H9) disease vaccination in broiler chickens

2010

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“…It is interesting to note that mannose was released during the hydrolysis of soyabean meal and wheat middlings; mannose is a well-described immune stimulant (116) . This indicated that when these ingredients were subjected to enzyme hydrolysis, potential exists for active prebiotic release.…”

Section: Post-weaning Colibacillosis In Pigletsmentioning

confidence: 99%

The role of added feed enzymes in promoting gut health in swine and poultry

2013

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The value of added feed enzymes (FE) in promoting growth and efficiency of nutrient utilisation is well recognised in single-stomached animal production. However, the effects of FE on the microbiome of the gastrointestinal tract (GIT) are largely unrecognised. A critical role in host nutrition, health, performance and quality of the products produced is played by the intestinal microbiota. FE can make an impact on GIT microbial ecology by reducing undigested substrates and anti-nutritive factors and producing oligosaccharides in situ from dietary NSP with potential prebiotic effects. Investigations with molecular microbiology techniques have demonstrated FE-mediated responses on energy utilisation in broiler chickens that were associated with certain clusters of GIT bacteria. Furthermore, investigations using specific enteric pathogen challenge models have demonstrated the efficacy of FE in modulating gut health. Because FE probably change the substrate characteristics along the GIT, subsequent microbiota responses will vary according to the populations present at the time of administration and their reaction to such changes. Therefore, the microbiota responses to FE administration, rather than being absolute, are a continuum or a population of responses. However, recognition that FE can make an impact on the gut microbiota and thus gut health will probably stimulate development of FE capable of modulating gut microbiota to the benefit of host health under specific production conditions. The present review brings to light opportunities and challenges for the role of major FE (carbohydrases and phytase) on the gut health of poultry and swine species with a specific focus on the impact on GIT microbiota.

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“…Yeast culture contains viable cells, cell wall components, metabolites, and the media on which the yeast cells were grown [12]. In in vitro study, [13], postulated that the addition of a soluble fraction of yeast culture showed an anti-inflammatory effect in conjunction with activation of natural killer cells and B lymphocytes. In addition, others have reported that yeast products affect nutrient digestibility [14] and intestinal mucosal development [15,8].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Yeast (Saccharomyces cerevisiae) Supplementation on Performance, Carcass Characteristics and Some Metabolic Responses of Broilers

Ahmed¹

2015

AVS

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Abstract:This study was conducted to evaluate the effect of feeding graded levels of yeast on broiler performance, carcass characteristics and some hematological indices. One day old Hubbard broiler chicks (n=160) were randomly allocated to five dietary treatments. Each treatment consisted of 4 replicates of 8 broilers each. The dietary treatments contained 0% yeast (Saccharomyces cerevisiae) as a negative control diet, 0% yeast + 30 ppm Oxytetracyline as a positive control, 1%, 2% and 3% yeast in the starter and finisher diets. During the experimental periods of 6 weeks, feed intake, body weight gain and feed conversion ratio values were calculated. At the end of the experimental period (6 weeks of age), some biochemical and hematological indices, carcass characteristics traits and internal organs weights were recorded. Growth performance parameters were significantly (P≤0.05) affected by experimental diets. Chicks fed either 0 or 3% yeast recorded the highest (P≤0.05) feed intake, however, the best (P≤0.05) body weight gain was obtained by birds fed 0 or 1% dietary yeast compared to the positive control diet. The highest (P≤0.05) feed conversion ratio was reported for birds fed the positive control diet and 3% dietary yeast compared to the negative control diet. The inclusion of different dietary treatments had no significant (P≥0.05) effects on dressing percentage, hot base and relative weights of heart, gizzard and abdominal fat. Nevertheless, birds fed 3% dietary yeast showed significant (P≤0.05) decrease in the relative weight of the liver compared to the negative control diet. Relative weights of breast and thigh were significantly (P≤0.05) higher in birds fed 1% yeast than those fed 3% yeast. There were linear decreases in serum cholesterol and albumin of broilers fed graded levels of dietary yeast. It is concluded that yeast can be included in broiler diet at 1% without detrimental effects on performance, and could therefore serve as a natural substitute for antibiotics.

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Yeast culture has anti-inflammatory effects and specifically activates NK cells

Cited by 106 publications

References 22 publications

Efficacy of mannanoligosaccharides and humate on immune response to Avian Influenza (H9) disease vaccination in broiler chickens

Efficacy of mannanoligosaccharides and humate on immune response to Avian Influenza (H9) disease vaccination in broiler chickens

The role of added feed enzymes in promoting gut health in swine and poultry

Effect of Dietary Yeast (Saccharomyces cerevisiae) Supplementation on Performance, Carcass Characteristics and Some Metabolic Responses of Broilers

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