Disease Resistance and the Immune Modulatory Effects on Nile Tilapia

A healthy adult has over 1000 species of bacteria residing in the gut (1). There is great diversity in genera of these bacteria, however the most

Aquaculture can be defined as farming of aquatic organisms such as fish, crustaceans, molluscs and aquatic plants both in freshwater and saltwater. It has a wide range of ownerships from small family business to multimillionaire global industries.1It provides many job opportunities throughout the world. As an example Canadian aquaculture industry valued $ 5 billion Canadian dollars provides more than 130 000 jobs only in Canada.2Accelerated growth of aquaculture causes series of problems to both human health and environment.3Most bacterial species resides both in animals and well as in human will pathogenic to both. transfer of pathogens between the two host species is a common situation for most organisms.4 Most of the developing country aquatic farms are non-hygienic and stressful. This will lead to an increase of bacterial infection among most aquatic species. As a preventative and curative method farmers mix a huge amount of antimicrobial products with the aquatic feed.5 Since aquaculture is a global industry, Implemented laws and regulations are different from country to country. It is very difficult to implement global regulations relating to antimicrobial use.1

Over the years, there have been several studies published on the health effect of yogurt and the bacteria that companies use to produce yogurt. There have been studies done on animals and humans to investigate the benefits. According to The American Journal of Clinical Nutrition, “the United States uses lactic acid producing bacteria known as (LAB) which

The purpose of this study was to identify the unknown bacterium using biochemical tests and various methods that had been learned from previous the microbiology laboratory class. Identifying the unknown bacterium was determined by separating and differentiating possible

More than a century ago the notion of microbiota working as a regulator for health and disease was already in use. They realized that consuming large amounts of fermented milk helped with their longevity. This began the foundation of probiotics. However, the oral probiotics that are used today are at a lower amount than what is contained in the colon. After cycling through the digestive system it is

Probiotics, literally meaning pro life, is the name given to a group of live beneficial microorganisms found today in many foods as well as in supplement form. Examples of probiotics include Lactobacillus acidophilus, Bifidum bacterium and Bifidus regularis. Our bodies are already comprised of the beneficial microorganisms found in probiotics but external factors often significantly reduce or eliminate

Clostridium difficile (C. difficile) is an anaerobic, Gram-positive, bacillus-shaped bacterium that causes the disease Clostridium Difficile Infection (CDI). One of the reasons this particular species is so successful and disease-causing is because it possesses the ability to form spores, which makes it very difficult to eradicate, as these spores are able to survive extreme conditions. C. difficile flourishes in the gastrointestinal tracts of individuals who have been prescribed broad spectrum antibiotics, as these tend to disrupt the normal microbiota. If an individual has previously contracted CDI, the likelihood of future infection(s) is more likely than if it were never contracted, at a rate of ~35%. The aim of this study, which is actually the first of its kind, is to utilize the probiotic Lactobacillus casei Shirota (L. casei Shirota) to attempt to suppress the recurrence of CDI after an initial infection. Probiotics contain a live strain(s) of “healthy” bacteria that help rather than harm an individual, and they work by competing with C. difficile’s

Gut microbiome is one of the densest, most dynamic, and complex microorganism populations located in the body (Costa et al., 2012). Gut microbes act against transient pathogens, aid in digestion and absorption, stimulate the immune system, and support enteroctyes (Suchodoiski et al., 2012). Gut microbiome population differs between species, individuals, and organs (Fraga et al., 2011). It is noted that there are one billion microbes from one drop of cecal fluid, consisting of anaerobic microorganisms such as bacteria, fungi, protozoa, and archae (Fraga et al., 2012). If these microbes are changed, this could result in gastrointestinal disease and even death. Clostridium perfringens, Clostridium difficle, Escherichia coli general and K-12, and Streptococcus bovis/equinus complex (SBEC) are common bacteria found in the microbiome of the hindgut. These strains are considered opportunistic bacteria, and if the immune system becomes compromised by changes to the hindgut microbiome, this will trigger proliferation of harmful and opportunistic bacteria that can cause numerous gastrointestinal

Calcium alginate encapsulation has demonstrated exemplary protective properties for probiotics exposed to low pH conditions [3]. In the above graphs, it can be substantiated that non-encapsulated probiotics (Fig. 1) are compromised immediately when subjected to simulated stomach acid over time. Given approximately 10 minutes, the non-encapsulated probiotic culture viability decreases drastically by 50%. Therefore, it is logical to assume that probiotics contained in yogurt, cheese, milk, and other dairy products are feasibly non-viable post digest. In addition, this situation creates ambiguity for the consumer that purchases an advertised probiotic product that is essentially useless. This review proposes a promising technology that implements the use of

As previously mentioned, the minimum dose of probiotic should contain 106-107 CFUs per gram of the product30, 31. All trials reviewed met or exceeded the minimum amount, however there was no standardized dose, limiting the conclusions that can be drawn from these trials. An additional limitation is the choice to focus only on NEC as the primary outcome. In the neonatal population, NEC often goes hand in hand with sepsis and increases infant mortality and morbidity. Past meta-analyses reported on the outcomes of NEC in addition to sepsis and all cause mortality and morbidity; however, no benefit with probiotic supplementation was shown on decreasing the occurrence of

Recently, the interests in healthy diets that is believed to prevent several diseases has been increased and this makes the study and the development of new functional foods to become more essential. Probiotics and prebiotics are food additives that may have positive results on the composition of gut microbiota and this causes it to be a topic of research (Prado et al, 2008). Normally, most of the probiotic products that has been sold in the market is in the form of fermented milks and yoghurts; however, vegetarian consumers tend to be increased in number in all over the developed countries and this leads to the consumer’s demand of the vegetarian probiotic products (Venter, 1999).

L bulgaricus has shown the ability to cause homofermentation of lactic acid, meaning the lactic acid produced is the on byproduct. In a study conducted by (wheater ,1974) the strains of l bulgaricus grow optimally at temperatures between 45 and 50 degrees Celsius and they do not prefer environments high in salt concentrations

The growth of the Nile tilapia at 28°C was almost double the growth at 24 and 32°C. The optimal water temperature for growth is about 29 to 31°C. Growth at this optimal temperature is typically three times greater than at 22 °C. Fish are unable to survive at temperatures below 10° C, and growth is poor below 20 °C. There is no significant difference of fish performance at 24 and 32°C (El-sayid 2006).

Although lactobacillus plantarum cost are higher this certain strain of lactobacillus is specifically engineered to have more commercial benefits.

Live Lactobacillus casei Shirota strain, cultured and tested in our laboratory, is added to the tank. The temperature of the tank is then reduced until the contents are at 37°C (body temperature). The solution is allowed to ferment in the tank for 6-9 days or until the numbers of Lactobacillus casei bacteria reach their ideal concentration.