Poultry, The, And Its Effect On The Gut And Adaptive Immune Activity ( Galt ) Essay

If you have had recurrent infections and taken antibiotics repeatedly to treat them, you may need to repair your gut. Your gut contains around 70 percent of the immune cells active in your body at any given time, and gut flora play a role in your immune function. Antibiotics kill not only bad bacteria, but also good ones. Probiotics can help your gut recover from the abuse so your immune function can recover from having taken

Dietary fiber is a source of carbohydrate that has benefits for intestinal health. It plays a role in the prevention of disease in the intestine and even throughout the body, such as obesity, type II diabetes, and cardiovascular disease (10). Furthermore, when the bacteria in the gut ferment the fiber, metabolites are produced, which benefit the body. Short chain fatty acids are one major end product of this carbohydrate metabolism, which act to lower the colon’s pH, inhibiting pathogenic bacteria from growing. Some other metabolites include lactate, succinate and formate. Lactate is converted to butyrate by the bacteria in the gut, which induces mucin synthesis, which is a glycoprotein that maintains the gut epithelium integrity. Butyrate also acts to prevent bacterial transport across the epithelium and increases tight junction assembly (11). What this means, is that the fermentation of fiber allows these beneficial metabolites to be produced, causing a cascade of reactions that promote health and gut integrity. This shows the complex beneficial interaction between gut microbiota and fiber intake and its role in promoting health.

Presently, speculations have risen about the amount of antibiotics used in the livestock industry and the desire to consume antibiotic-free meats. What is not understood, however, is the USDA has been monitoring the amount of antimicrobial residue in meats for several years. If unsafe levels are detected the meat is not allowed to be sold for human consumption. Yet, fast food chains such as Subway and Chipotle are claiming to go completely antibiotic free within the next decade. The practicality of this becoming a reality is slim due to the need to control, treat, and prevent diseases. To truly understand the importance of the antibiotic usage in cattle it must first be understood what antibiotics are and the reasons they are used. Additionally, the use of vaccinations should be taken into account for the

coli and Salmonella” (Veldman). This statement allows the reader to see the negative impact of antibiotics used in livestock. Gay Miller elaborates on the subject when speaking with Veldman, saying, “Of course, it raises concerns about resistance issues… but from my perspective the most important thing to reflect on with regard to antibiotic resistance is from a benefit/cost perspective.” Veldman continues to explain that the National Cattleman’s Beef Association Website also says, “…science has not found a link between the use of antibiotics in food animals and development of resistant bacteria that might compromise the efficacy of related antibiotics in human medicine.” These two statements by Veldman and Miller tell the reader that even though there is a chance that certain antibiotics used in livestock could be harmful to consumers, there is no scientific evidence to support

Our formula also contains prebiotics. These guys are what feed the good microbes and help them repopulate. So, while the probiotic is kicking the bad microbes’ butt, our prebiotics, which use a unique combination of Mannan-oligosaccharide (don’t even try to pronounce it) feed the good guys helping them do their job more efficiently.

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

Public Health Nutrition state, "Antibiotics at subtherapeutic levels, as well as arsenic and other metal compounds, are used in animal feeds to promote growth of the animals in IAP" (Walker, Rhubart-Berg, et. al.). The animals health is promoted and they grow faster. Timothy Landers states, "The potential threat to human health resulting from inappropriate antibiotic use in food animals is significant..." The threat towards the consumer is greater when chemicals are used to promote the animal's health, Furthermore, Consumer Reports presented, "Humans are at risk both due to potential presence of superbugs in meat and poultry, and to the general migration of superbugs into the environment, where they can transmit their genetic immunity to antibiotics to other bacteria, including bacteria that make people sick” (Consumer Reports). Although used for a good cause, superbugs can be created and bred where they can eventually infect the consumer. Even though antibiotics promote the health of the animal it causes a huge health risk to the consumer and

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

The use of the first form of microbe-based therapeutics, probiotics, is beneficial for preventing disease. These live microorganisms are known to strengthen the equilibrium of the gut flora by the development of healthy gut

Figure 2: As the unknown was identified as galactose or lactose and the main difference between them was that galactose was monosaccharide, while lactose was disaccharide, Barfoed’s test was performed next. As expected, all monosacharides (fructose, galactose, glucose, xylose) formed a small amount

Lactobacillus bulgaricus bacteria was first isolated from the leaves of a green plant called a snowdrop flower by scientist named makovnkov and Dr. Stamen Grigov.

The bacteria, Lactobacillus Casei, is a “good” bacteria. That means that this bacteria is helpful and does not harm society or the human body. This bacteria is rod shaped and is generally found in the human intestines or mouth as well as fermented plant products. However, this bacteria is also found in dairy products as well as intestinal tracts in animals.This bacteria is also non sporing, non motile, anaerobic, and does not contain cytochromes. The Lactobacillus Casei produces lactic acids that are helpful, For example, the lactic acids help create diary products such as cheeses and yogurts. The Lactobacillus Casei also has digestive benefits, allergy benefits, improves immunity, and improves cholesterol levels.

Probiotics are ingestable microorganisms which gives the consumer a beneficial effect. First coined by the late eli Metchnikoff probiotics are described to be microorganisms which are ingested in small amount to increase the diversity of both flora and fauna inside the human body this reaction in turn affects the adaptation abilities for the human body to react to different surroundings, digest different things, or just improve the antibody or the mechanism that already exists in the human body.

Supplying the proper amount of nutrition for companion birds continues to be a concern for many pet owners and veterinarians today. Many veterinarians see obesity and over and under nutrition as the most prevalent problems facing companion birds (O’Brian, 1988). Many commercial diets for birds are “rarely scrutinized by scientific and regulatory personal” (Stahl, 2013). Most of the research for commercial feeds are done by private corporations rather than the company that makes and supplies the feedstuff. In the 1970’s, malnutrition and importation was considered the most common causes of illness in companion birds which caught the attention of Dr. Milton Scott of Cornell University. He worked on avian research focusing on

The raising of poultry mainly fulfills the purposes of meat,eggs and feather production, and sometimes for religious ceremonies (Scanes et al., 2004). Poultry are efficient converters of feed to food. Food of poultry origin serves the highest nutritional values, with egg being not only delicious but extremely nutritious and balance of all nutrients (Scanes et al., 2004).