In this article we introduce a range of strategies including ingredients, additives and other nutritional strategies that may be of interest for managing gut health.
To facilitate understanding the mechanism of action and expected effectiveness of each strategy, we have classified them in four main mechanisms of action that will be detailed in the following articles: response enhancement immune response, reduces pathogen pressure, stimulates beneficial microflora localized in the intestinal tract and stimulates digestion (Table 1). It is important to mention that some of these strategies are effective due to multifactorial effects, so they can be incorporated into different mechanisms.
Table 1. Classification of Main Mechanisms of Action in Different Strategies to Improve Gut Health.
Probiotics: Live microorganisms that can confer benefits to the host when they are ingested in appropriate form and quantity. Currently, the most popular biological products in pig farming belong to the genera Bacillus, Lactobacillus, Bifidobacterium, Enterococcus and Saccharomyces. They have been reported to enhance immune response, reduce the burden of pathogenic bacteria, stimulate the colonization of beneficial microflora, and stimulate digestion.
Prebiotic: Non-digestible materials that benefit the host by selectively stimulating the growth or activity of a bacterial species (or several bacterial species) in the intestine. The most commonly used prebiotics in pigs are mannan-oligosaccharides (MOS), fructose-oligosaccharides (FOS), inulin or lignocellulose.
Symbiotic: A mixture of probiotics and prebiotics, where the prebiotic improves the survival, colonization or function of probiotic microorganisms. This is a concept that is still not commonly implemented in swine production, mainly because its effects and synergistic effects can be greatly influenced by external conditions. However, they are expected to become more common in the future as molecular analysis techniques expand our understanding. Some combinations used in pigs are FOS and Lactobacillus paracasei (Bomba et al., 2002) or inulin with Enterococcus faecium (Bohmer et al., 2005).
Organic acids (and their salts): Energy-rich products used in animal feed due to their high digestibility, acidifying ability, stimulation of digestive function, antibacterial power and stimulation beneficial microflora. The acids commonly used as animal feed preservatives are formic and propionic. In contrast, acetic, butyric, citric, lactic and fumaric acids are commonly used in diets of young pigs to avoid the occurrence of post-weaning diarrhea, improve digestion and reduce the presence of pathogens.
Enzymes: Exogenous enzymes are included in the diet due to their ability to improve the utilization of dietary nutrients as well as influence the intestinal microbiota. The most commonly used are phytases, xylanases, β- glucanases or proteases.
Nucleotides are the structural units of cellular nucleic acids, purine and pyrimidine bases, and are components of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). Under normal conditions, pigs synthesize nucleotides based on precursors (amino acids), or by decomposing dietary amino acids and nucleotides. However, ingestion of exogenous nucleotides may be beneficial when there is rapid growth, disease, limited nutrient consumption, or endogenous disorders. They are believed to modulate immune response and improve nutrient utilization.
Biologically active proteins and peptides: These are proteins or protein components capable of exerting a pronounced antibacterial or other specific biological activity. They stand out for their potential for gut health:
Glycomacropeptide: Peptide obtained from the digestion of whey with K-casein. It is believed to have immunomodulatory functions, intestinal barrier protection, and antibacterial properties.
Lactoferrin: Glycoprotein found in milk that has a high ability to bind iron. It can perform antibacterial and immunomodulatory activities.
Ovotransferrin: Glycoprotein found in egg whites (albumen) has effects similar to lactoferrin in mammals. It can perform antibacterial and immunomodulatory activities.
Growth factor: Peptide found in body fluids (mainly milk) with the ability to stimulate cell mitosis, the ability to regenerate intestinal morphology and regulate immunity.
Immunoglobulin (Immune Globulin): Protein from milk, animal plasma or chicken eggs. They are biologically active substances that provide passive immunity to animals and are able to prevent the adhesion of pathogenic bacteria to epithelial cells, agglutinate bacteria, neutralize toxins and virus inactivation.
Lysozyme: Protein extracted mainly from eggs or milk, has antibacterial activity against Gram-positive bacteria (causes cell wall lysis) and has immunomodulatory properties.
Amino acids: The use of crystalline amino acids allows for reduced levels of crude protein in the diet (a nutritional strategy to improve gut health), providing a more precise “ideal” protein profile. On the other hand, the amino acids threonine, glutamine, arginine and serine have a prominent role in intestinal health due to their ability to influence the metabolism and structure of the intestine.
Phytogenic (plant extracts): These include aromatic plants (herbs and spices), plant extracts and volatile acids (often called “essential oils”). The main active ingredients are volatile acids (thymol, cinnamaldehyde, β- ioninea and carvacrol) and polyphenolic compounds. They are thought to regulate the immune response and the gut microbiome (which has an antibacterial effect against pathogenic bacteria).
Trace elements or rare elements: They need to be used in minimal quantities to support growth, development and optimal function of the organism. Most important in relation to gut health is zinc, and to a lesser extent copper, which are necessary for many metabolic processes. High levels of zinc oxide (ZnO) (between 2000 and 3500 mg/kg) can improve gut health by reducing pathogens, improving digestion, barrier function and the animal’s immune system. . However, due to environmental problems associated with conventional ZnO, it is being discontinued. Currently, new innovative forms are being introduced with higher therapeutic effects at lower doses such as microencapsulated ZnO.
Functional ingredients
Fermentable fiber: An increase in fermentable fiber provides a substrate for colonic bacterial fermentation, with benefits including a more complex bacterial population that produces more fatty acids Local short chains and changes in gastrointestinal tract and mucosal integrity.
Polyunsaturated fats: Its supplementation, especially with omega-3 essential fatty acids (for example, with fish oil or flaxseed) may provide benefits at the immune level as a structural component of cell membranes, signaling molecules and synthetic precursors of eicosanoids (inflammatory stimulants).
Protein source with high biological value and high digestibility: Easily digestible and palatable protein source is widely used in early-stage pig diets, not only because of its high nutritional value but also its unique properties. impact on intestinal health.
Hydrolyzed intestinal mucosa: It is highly palatable and has bioactive peptides that have antibacterial and immunomodulatory effects.
Spray-dried porcine plasma: Includes immunoglobulins and peptides that impart passive immunity to pigs.
Egg yolks (immunized): From chickens that have been immunized against specific pathogens. In addition to their high-quality protein content, they also contain antibodies capable of neutralizing specific pathogens.
Bovine colostrum: It contains high levels of antibacterial peptides, immunoglobulins and growth factors that help regulate immunity as well as provide passive immunity against pathogens
Whey: It is high in cysteine which provides immunomodulatory effects and contributes to the synthesis of glutathione, a potent intracellular antioxidant.
Adjust your diet
Adjust protein intake: Reducing the amount of protein in the diet reduces bacteria capable of fermentation, limiting the presence of pathogens and inflammation of the intestinal mucosa. However, to reduce protein intake to <180 g/kg, it is necessary to supplement the diet with synthetic essential amino acids.
Pre-fermented diets: Pre-fermented liquid diets are of particular interest. Fermentation by lactic acid bacteria improves the availability of nutrients and has also been reported to modulate the immune response and gut microbiota.
Low buffering value diet: Low buffering value diet to block gastric acid, especially in combination with mineral and protein concentrates. They are especially useful in piglets with limited acidification capacity and can provide benefits such as pathogen reduction and improved digestibility.
Reduce the presence of anti-nutritional factors: Substances in vegetables reduce food intake, reduce digestibility and/or increase food viscosity. Currently on the market there are processed vegetable concentrates that are more nutritious and have lower levels of anti-nutritional factors. For example, hydrolyzed soy protein concentrate.
Author: Emilia Barba
Source: 3tres3.com