Anti-foot-and-mouth disease virus effects of Chinese herbal kombucha in vivo

Enhancement of protective vaccine-induced antibody titer to swine diseases and growth performance by Amino-Zn, yucca extract, and β-mannanase feed additive in wean-finishing pigs

The primary purpose of this research is to determine the effect of Amino-Zn (AZn), Yucca schidigera extract (YE), and β-mannanase enzyme supplementation on growth performance, nutrient digestibility, fecal gas emission, and immune response in pigs. A total of 180 crossbred pigs (6.57 ± 1 kg) were randomly assigned to one of three dietary treatments: CON-corn soybean meal (basal diet); TRT1-CON +1,000 ppm AZn + 0.07% yucca extract (YE) + 0.05% β-mannanase; and TRT2-CON +2,000 ppm AZn + 0.07% YE+ 0.05% β-mannanase for 22 weeks. Each treatment had 12 replicates with 5 pigs per pen. Pigs fed a diet supplemented with AZn, YE, and β-mannanase linearly increased (p < 0.05) BW and average daily gain at weeks 6, 12, 17, and 18. In contrast, the gain-to-feed ratio showed a linear increase (p < 0.05) from weeks 6 to 17 and the overall trial period. Moreover, the inclusion of experimental diets linearly decreased (p > 0.05) noxious gas emissions such as ammonia, hydrogen sulfide, acetic acid, carbon dioxide, and methyl mercaptans. The dietary inclusion of AZn, YE, and β-mannanase significantly increased the serological immune responses to Mycoplasma hyopneumoniae (MH) and foot-and-mouth disease virus (FMDV-O type) at the end of week 6 and porcine circovirus-2 (PCV-2) at week 19. Based on this result, we infer that the combination of AZn, YE, and β-mannanase supplement would serve as a novel in-feed additive to enhance growth performance and act as a boosting agent and immune stimulatory to increase the efficacy of swine vaccinations.

Effects of Chinese herbal feed additives on the sperm quality and reproductive capacity in breeding boars

Currently, Chinese herbal feed additives (CHFA) are commonly utilized in domestic pig farms. However, their impact on the sperm quality and reproductive capacity of imported breeding boars has yet to be thoroughly explored. In this study, the effect of CHFA on the sperm quality and reproductive capacity of the imported Duroc boars was investigated. Sixteen boars were randomly divided into control group and experimental (CHFA treated) group and fed normal or CHFA-levels containing diets, respectively. The sperm quality and reproductive hormone levels were periodically tested, and the reproductive capacity with breeding sows were evaluated. The results showed that the CHFA treated group boars significantly improved sperm volume, sperm concentration, and motility and reduced the sperm abnormalities. Furthermore, the serum levels of reproductive hormone such as follicle-stimulating hormone (FSH), luteinizing hormone (LH), and testosterone (T) in the CHFA treated group were significantly higher than those in the control group. Although there was no significant difference in the initial birth weight of piglets between the two groups, the CHFA treated group had a significantly higher average number of piglets born, the average number of piglets born alive, the number of piglets weaned at 28 days, and the weaning weight compared to the control group. These findings suggest that CHFA can significantly improve the sperm quality of breeding boars and enhance their reproductive hormone levels as well as the reproductive capacity, providing direct evidence for the further application of CHFA in the management of breeding boars in China.

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits

Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.

Chemical Composition of Kombucha

Kombucha is a fermented sweetened tea with a mixed fermenting culture of yeast and acetic acid bacteria. While the history of kombucha is not completely clear, it is now available around the world and has shown an increase in availability and demand in the United States market. The proponents of kombucha consumption tout the varied health benefits it can provide. The final kombucha flavor and composition is a function of both the initial tea used and the fermentation process. While the ascribed benefits are varied and numerous, the number of direct studies has been limited. This review focuses on the current state of understanding of the chemical composition and the potential health effects both positive and negative reported in the literature.

Advances in Kombucha Tea Fermentation: A Review

Kombucha is a carbonated, slightly acidic beverage traditionally produced by the fermentation of sweetened tea by a symbiotic culture of bacteria and yeast (SCOBY). The microbial community of kombucha is a complex one, whose dynamics are still not fully understood; however, the emergence of culture-independent techniques has allowed a more comprehensive insight into kombucha microbiota. In recent times, advancements have been made towards the optimisation of the fermentation process, including the use of alternative substrates, defined starter cultures and the modification of fermentation parameters, with the aim of producing an innovative beverage that is improved in terms of its physiochemical, sensory and bioactive properties. The global kombucha market is rapidly increasing, with the rising popularity of the tea attributed in part to its purported health benefits, despite the lack of research in human subjects to substantiate such claims. Accordingly, the incidence of kombucha home-brewing has increased, meaning there is a requirement for individuals to recognise the potential hazards associated with fermentation and the relevant preventative measures to be undertaken to ensure the safe preparation of kombucha. The aim of this review is to provide an update regarding the current knowledge of kombucha production, microbiology, safety and marketing.

Therapeutic, Prophylactic, and Functional Use of Probiotics: A Current Perspective

Probiotics are considered as the twenty-first century panpharmacon due to their competent remedial power to cure from gastrointestinal dysbiosis, systematic metabolic diseases, and genetic impairments up to complicated neurodegenerative disorders. They paved the way for an innovative managing of various severe diseases through palatable food products. The probiotics' role as a "bio-therapy" increased their significance in food and medicine due to many competitive advantages over traditional treatment therapies. Their prophylactic and therapeutic potential has been assessed through hundreds of preclinical and clinical studies. In addition, the food industry employs probiotics as functional and nutraceutical ingredients to enhance the added value of food product in terms of increased health benefits. However, regardless of promising health-boosting effects, the probiotics' efficacy still needs an in-depth understanding of systematic mechanisms and factors supporting the healthy actions.

Standardized Plant Extract Alleviates the Negative Effects of FMD Vaccination on Animal Performance

Simple Summary

Foot and Mouth Disease (FMD) is among the viral diseases causing poor growth performance and reduced immune status, leading to heavy economic losses in livestock. The vaccination of animals against FMD may lead to vaccination stress, thereby reducing the growth performance of animals. The growth promoting effects of a plant extract (consisting of capsicum and turmeric oleoresins) against FMD vaccinated growing pigs are evaluated in the present study. It was determined that the supplementation of the plant extract significantly improved performance and increased the antibody titer against FMD antigens. However, the immune parameters measured at days 10, 15, 20 and 25 post-FMD vaccination remained unaffected.

Abstract

The present study was conducted to assess the efficacy of a plant extract (PE) on growth performance and immune status in foot and mouth disease (FMD)-vaccinated growing pigs. A total of 120 crossed ((Landrace × Yorkshire) × Duroc) growing pigs with an average initial body weight (BW) of 24.66 ± 2.34 kg and an average age of 70 days were randomized into three groups (10 pens; 4 pigs per pen per treatment) as follows: a nonvaccinated negative control group (NV), a FMD vaccinated group (OV), and a third group received a 0.0125% PE supplement after vaccination (PV), in a 6-week trial. The PV group receiving PE supplementation increased (p < 0.05) the BW compared with the OV group, and average daily gain (ADG) during days 1–14, overall and gain-to-feed ratio (G: F) in days 1–14, and dry matter (DM) digestibility at week 6 were higher (p < 0.05) in the PV compared with the OV group. A significant increase (p < 0.05) in haptoglobin concentration was observed in the OV group compared with the NV group at 25 days postvaccination. The inhibition percentage of antibodies against FMD in the sera reached above 50% in the PV group 5 days earlier than in the OV group. The findings suggest that the inclusion of PE in the diet promoted the performance of vaccinated growing pigs.

Herbal extracts as antiviral agents

Phytotherapy, or herbalism, is defined as the usage of plants or herbs as medication to treat or prevent diseases in human and animals. The usage is gaining more attention among medical practitioners as well as large-scale livestock producers. A number of reports have shown the positive effects of herbal extracts as an antiviral agent used in animal feed or as a prophylaxis and remedy. Besides being a cheaper and safer alternative, the use of herbs may reduce the incidence of drug resistance and may modulate the immune system in preventing viral-related diseases. In this chapter, the antiviral effects of several herbs and their extracts against viruses in terms of the mechanism of action in targeting viral replication steps, the effects in the host and the application in animals will be discussed. The information given may aid in improving the health and increase the production of animals.

Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health

Fermented foods are currently experiencing a re-discovery, largely driven by numerous health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented beverages) have been the subject of intensive research, other plant-based fermented foods that are in some case widely consumed (kimchi/sauerkraut, pickles, kombucha) have received less scientific attention. In this chapter, the current knowledge on the microbiology and potential health benefits of such plant-based fermented foods are presented. Kimchi is the most studied, characterized by primarily acidic fermentation by lactic acid bacteria. Anti-obesity and anti-hypertension properties have been reported for kimchi and other pickled vegetables. Kombucha is the most popular non-alcoholic fermented drink. Kombucha's microbiology is remarkable as it involves all fermenters described in known fermented foods: lactic acid bacteria, acetic acid bacteria, fungi, and yeasts. While kombucha is often hyped as a "super-food," only antioxidant and antimicrobial properties toward foodborne pathogens are well established; and it is unknown if these properties incur beneficial impact, even in vitro or in animal models. The mode of action that has been studied and demonstrated the most is the probiotic one. However, it can be expected that fermentation metabolites may be prebiotic, or influence host health directly. To conclude, plant-based fermented foods and drinks are usually safe products; few negative reports can be found, but more research, especially human dietary intervention studies, are warranted to substantiate any health claim.

Probiotics and Disease: A Comprehensive Summary-Part 4, Infectious Diseases

This article series provides a literature review of the disease-specific probiotic strains studied in published clinical trials in humans and animals. The goal of the series is to provide clinically useful tools. The table design allows for quick access to supportive data and will be helpful as a guide for both researchers and clinicians. The first article (part 1) focused on mental health and neurological conditions and the second article (part 2) explored cultured and fermented foods that are commonly available in the United States. The third article (part 3) explored the relationship between bacterial strains and 2 of the most prevalent diseases we have in modern society, cardiometabolic disease and fatigue syndromes. This fourth article (part 4) elucidates the role of the microbiome in infectious diseases. Future articles will review conditions related to infections of the upper respiratory system and ear, nose, and throat; autoimmunity and dermatological conditions; cancer; and gastrointestinal and genitourinary, followed by an article focused on probiotic supplements. This literature review is specific to disease condition, probiotic classification, and individual strain.