The aim of this study is to investigate the dynamic gut microbial diversity in weaning swine after administering feed supplemented with probiotic bacteria that specifically inhibit the activity of quorum molecules. Initially, the universal quorum molecule autoinducer-2 (AI-2) bioassay results indicated that AI-2 activity was profoundly inhibited in enterohemorrhagic Escherichia coli (EHEC) O157:H7 in the presence of Lactobacillus acidophilus strain 30SC cell extract, although the growth of EHEC was not affected. Based on plate counting results, bacterial community analysis revealed a specific reduction in coliforms compared to the control, whereas the population of lactobacilli increased in weaning swine in in vivo trials. Supplementation with L. acidophilus strain 30SC did not affect the counts of other communities, such as total aerobes and yeast/mold. In addition, PCR-denaturing gradient gel electrophoresis analysis showed a significant difference in the 16S rRNA gene products after administering L. acidophilus strain 30SC. Selected bands were sequenced, and most of them were identified as uncultured bacterium clones or a Lactobacillus- and Bifidobacterium-specific community. Therefore, our results indicate that quorum-quenching probiotic bacteria can significantly modulate the gut microbiota of swine and these beneficial effects can contribute to the improvement of performance and health in the gastrointestinal tract of weaning pigs.
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http://dx.doi.org/10.1111/asj.12954 | DOI Listing |
Backgrounds: Abuse of feed supplement can cause oxidative stress and inflammatory responses in Gallus gallus. Synbiotics are composed of prebiotics and probiotics and it possess huge application potentials in the treatment of animal diseases.
Methods: This study examined the effect of d-tagatose on the probiotic properties of L.
PLoS One
January 2025
Department of Animal Science, State University of Londrina (UEL), Londrina, Paraná, Brazil.
Chlorella vulgaris has antioxidant, antimicrobial, and anti-inflammatory properties, as well as the probiotic that is important for keeping the intestinal microbiota balanced. The objective was to test the impact of supplementation with microalgae and/or probiotics on broiler chickens' performance, immunity, and intestinal microbiota. The experimental design was in randomized blocks in a 4x2 factorial scheme, with four levels of inclusion of C.
View Article and Find Full Text PDFJ Dev Orig Health Dis
January 2025
Department of Nutrition, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil.
To clarify the effects of kefir in critical periods of development in adult diseases, we study the effects of kefir intake during early life on gut microbiota and prevention of colorectal carcinogenesis in adulthood. Lactating Wistar rats were divided into three groups: control (C), kefir lactation (KL), and kefir puberty (KP) groups. The C and KP groups received 1 mL of water/day; KL dams received kefir milk daily (10 CFU/mL) during lactation.
View Article and Find Full Text PDFVet Dermatol
January 2025
Department of Veterinary Clinic, School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Botucatu, Brazil.
Background: Antimicrobial resistance is increasing each year. For example, in 2019 it was directly responsible for an estimated >1 million deaths. Additionally, the development of new drugs is much slower, generating enormous concerns about responses to infection in the future health scenario.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Food Science and Nutrition Department, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato, Campinas, SP 13083-862 Brazil.
The aim of this study was to assess the gamma-aminobutyric acid (GABA) production in plant-based fermented beverages with kefir cultures (milk and water kefir). Water-soluble extracts of peanut and Brazil nut were evaluated as non-dairy substrates for the development of new bioactive beverages. A total of 12 formulations were developed and evaluated for their chemical composition, physical chemical characterization, and microbiological counts (aerobic mesophilic bacteria, lactobacilli, lactococci and yeasts).
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