Role of Pre-Pro-Postbiotics in Gut Health of Poultry

Published: December 16, 2024
By: Dr. S. Mohammed Zubair M.V.Sc.,(Animal Nutrition) 1, Dr. S. Sridhar M.V.Sc., (Animal Nutrition) 2 / 1 Veterinary Assistant Surgeon and Consultant, Sivagangai, India; 2 Product Manager, OPTIMA POULTRY PVT.LTD., Optima Square,46/2, Dhanalakshmipuram South, Central Studio Road, Singanallur, Coimbatore- 641005, India.

INTRODUCTION:

The gastrointestinal tract, often referred to as "the gut," is a complex system consisting of several components, including the epithelium, the immune arm, and the commensal bacteria. This intricate structure plays a crucial role in the overall health and well-being of animals. Understanding the defense mechanisms of the gut is vital for maintaining optimal gastrointestinal function and preventing the invasion of harmful pathogens. (Kogut et al., 2017)

DEFENCE MECHANISM OF GUT:

The defense mechanisms of the gut work together to protect the body from potential threats, including environmental toxins and pathogenic microbes. These mechanisms include:
Epithelial lining: The epithelium acts as a physical barrier, reducing the exposure of underlying tissues to toxins and pathogens.
Mucosal layer: The gut possesses an outer loose layer that allows microorganisms to colonize, while the inner compact layer repels most bacteria, preventing their invasion.
Anti-microbial peptides: Various anti-microbial peptides, such as defensins, cathelicidins, and C-type lectins, are produced in the gut. These peptides have antimicrobial properties and help in controlling the growth of potentially harmful bacteria.
Tight junctions: Tight junction proteins, including claudins, occludins, and zona occludens protein 1, maintain the integrity of the gut barrier by forming tight seals between epithelial cells, preventing the passage of harmful substances.
Secretory IgA: Intestinal B cells produce secretory immunoglobulin A (IgA), which plays a crucial role in preventing the colonization of pathogens by neutralizing them and promoting their elimination from the gut.
Immune cells: The gut is home to various immune cells, including macrophages, dendritic cells, and different subsets of T cells. These cells play a critical role in identifying and eliminating potential pathogens.
Growth of a diverse microbiota: The gut harbors a complex ecosystem of beneficial bacteria known as the microbiota. The presence of a diverse microbiota helps prevent the colonization of pathogenic bacteria by competitive exclusion and the production of antimicrobial substances.
In light of concerns regarding the development of antibiotic-resistant organisms and their impact on human health, the use of antibiotic growth promoters (AGPs) has been banned in the European Union since January 1, 2006. This ban has spurred efforts to find alternative strategies that provide the benefits associated with AGPs without the associated risks.

Several alternatives to AGPs have been explored, including:

Probiotics: Beneficial bacteria such as Lactobacillus, Bacillus, yeast, and Enterococcus are used to restore and maintain a healthy gut microbiota, promoting a balanced gut environment.
Prebiotics: These are non-digestible food components such as MOS (mannan-oligosaccharides), FOS (fructo-oligosaccharides), GOS (galacto-oligosaccharides), XOS (xylo-oligosaccharides), and beta-glucans that selectively stimulate the growth and activity of beneficial bacteria in the gut.
Organic Acids: Short-chain fatty acids (SCFA) and medium-chain fatty acids (MCFA) are organic acids that have antimicrobial properties and contribute to gut health.
Phyto-biotics: These include essential oils, herbs, insoluble fibre, and plant extracts, which possess antimicrobial properties and can modulate the gut microbiota.
Peptides: Certain peptides have been found to have antimicrobial activity and can be used as alternatives to antibiotics.
Postbiotics: These are metabolic byproducts produced by probiotic bacteria during fermentation, which have various health benefits and contribute to gut health.
Lysozymes: These enzymes have antimicrobial properties and can be used as natural alternatives to antibiotics.
Bacteriophages: Bacteriophages are viruses that can specifically target and kill bacteria, offering a potential alternative to antibiotics.
By exploring and implementing these alternative strategies, veterinarians and researchers aim to maintain gut health and promote animal well-being without relying on AGPs. These approaches provide promising avenues for the development of sustainable and effective interventions to safeguard the health and integrity of the gastrointestinal tract.

PREBIOTICS:

Prebiotics are non-digestible feed ingredients that selectively alter the composition and metabolism of the gut microbiota, providing a health benefit to the host. According to the International Scientific Association for Probiotics and Prebiotics (ISAPP), prebiotics are defined as substrates that are selectively utilized by host microorganisms, conferring a health benefit on the host (Gibson et al., 2017).
The main mechanism of action for prebiotics is the production of short-chain fatty acids (SCFA), primarily butyrate, propionate, and acetate, through fermentation. SCFAs play a vital role in modulating the gut environment by lowering the pH of the gut lumen and providing energy to epithelial cells. This modulation of the gut environment helps regulate inflammation and metabolic functions (Pourabedin et al., 2015).
Ideal prebiotics possess specific characteristics, including resistance to hydrolysis or absorption by mammalian enzymes or tissues, selective enrichment of beneficial bacteria, resistance to acidic pH, stimulation of the growth of beneficial bacteria in the lower gastrointestinal tract (GIT), and beneficial alterations of the intestinal microbiota and their activities. Furthermore, ideal prebiotics should also have positive effects on the luminal or systemic aspects of the host defense system.
Several prebiotics commonly used in animal nutrition, including in poultry, are:
  • Inulin
  • Fructo-oligosaccharides (FOS)
  • Mannan-oligosaccharides (MOS)
  • Galacto-oligosaccharides (GOS)
  • Soya-oligosaccharides (SOS)
  • Xylo-oligosaccharides (XOS)
  • Pyrodextrins
  • Iso-malto-oligosaccharides (IMO)
  • Lactulose
Inulin: Inulin is a type of fructo-oligosaccharide (FOS) with longer-chain molecules.
Fructo-oligosaccharides (FOS): FOS are linear polymers of β-(2-1)-linked fructosyl units, terminated by one glucose residue. In avian species, FOS are not digested in the upper gut.
Mannan-oligosaccharides (MOS): MOS consists of mannose-based oligomers linked together by β-1,4 glycosidic bonds and are found in the cell wall of Saccharomyces yeast. MOS can bind to the mannose-specific lectin of gram-negative pathogens, such as E. coli, promoting their excretion from the intestine and stimulating the immune system.
Galacto-oligosaccharides (GOS) and Soya-oligosaccharides (SOS): These are other oligosaccharides used in poultry nutrition, with potential prebiotic effects.
Xylo-oligosaccharides (XOS): XOS are oligomers composed of xylose units linked through β-(1-4) linkages, which can selectively enrich beneficial bacteria in the gut.
Pyrodextrins and Iso-malto-oligosaccharides (IMO): These are additional types of prebiotic oligosaccharides.
Lactulose: Lactulose is a prebiotic compound used for its beneficial effects on gut health.
Furthermore, commercial prebiotics derived from yeast cells, including cell walls and fermentation products, are available. These products often exhibit both probiotic and prebiotic properties due to the inclusion of both yeast cell wall fragments and residual live yeast cells.
EFFECT OF DIETARY SUPPLEMENTATION OF OLIGOSACCHARIDES FROM NSP ON POULTRY CAECA MICROBIOTA COMPOSITION:
MOA OF PREBIOTICS (Pourabedin and Zhao, 2015)
MOA OF PREBIOTICS (Pourabedin and Zhao, 2015)

PROBIOTICS:

Probiotics, as defined by the International Scientific Association for Probiotics and Prebiotics (ISAPP), are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. These beneficial microorganisms can include bacteria, fungi, and yeast (Hill et al., 2014). The U.S. National Food Ingredient Association further describes probiotics, also known as direct-fed microbials (DFM), as a source of live microorganisms naturally occurring in the host (Miles and Bootwalla, 1991).
Ideal probiotics possess specific characteristics that enable them to effectively confer health benefits. Firstly, they should originate from the host, ensuring compatibility and minimal risk of adverse reactions. Secondly, probiotics should be non-pathogenic, meaning they do not cause harm to the host. This is crucial for their safe use in various applications. Thirdly, probiotics should be able to withstand processing and storage conditions without losing their viability. This ensures that they remain effective throughout production and distribution. Additionally, probiotics should be able to resist the acidic and bile environments of the digestive system, allowing them to reach the intestine in sufficient numbers to exert their beneficial effects. Adhesion to the epithelium or mucus layer of the intestinal tract is another important characteristic, as it facilitates colonization and persistence of probiotic microorganisms. Furthermore, ideal probiotics should have the ability to produce inhibitory compounds, modulate immune responses, and alter microbial activities to promote a healthy gut environment.

Probiotics exert their beneficial effects through various mechanisms:

Competitive exclusion: Probiotics can competitively exclude pathogenic bacteria by occupying binding sites in the intestine. This principle has been demonstrated in studies where pre-treatment with cultured flora from adult chickens prevented the colonization of Salmonella infantis in young chicks (Rantala and Nurmi, 1973). The competitive exclusion principle has also shown protection against other enteropathogens, including E. coli, C. perfringens, Listeria, and Campylobacter spp. (Schneitz, 2005).
Stimulation of the immune system: Certain probiotic strains, such as Lactobacillus and Bifidobacterium, have been found to enhance immune responses in the digestive tract. They can influence the intestinal epithelium to produce antimicrobial peptides and cytokines that regulate immune functions (El-Sharkawy et al., 2020). Probiotics can also enhance phagocytosis and the proliferation of immune cells, such as macrophages and monocytes, and stimulate the production of immunoglobulins and reactive oxygen species (Higgins et al., 2007; Fuller, 1989). Moreover, probiotics directly compete with pathogens for attachment sites, preventing their colonization.
Decreasing the pH of the gastrointestinal tract (GIT) environment: Probiotics contribute to a decrease in pH within the GIT, creating an unfavorable environment for pathogenic bacteria. This acidic environment can inhibit the growth of pathogens and promote the dominance of beneficial microorganisms.
Increased nutrient availability and production of volatile fatty acids (VFA): Probiotics and prebiotics can increase the production of VFA, including acetate, propionate, and butyrate, which serve as an energy source for tissues and contribute to improved growth performance. Butyrate, in particular, plays a regulatory role by selectively directing nutrients to muscle tissue rather than the liver and adipose tissue (Mátis et al., 2015). VFA also promote intestinal health and nutrient absorption by stimulating epithelial cell proliferation.
Stimulation of digestive enzyme activities: Probiotics have the ability to enhance the activities of digestive enzymes, leading to increased nutrient availability within the GIT. This improved nutrient breakdown and absorption can positively impact overall digestion and nutrient utilization.
Production of bacteriocins: Probiotics have the capability to produce bacteriocins, which are bactericidal or bacteriostatic peptides. These compounds, such as colicins, microcins, nicins, and lantibiotics, are primarily produced by Gram-positive bacteria and contribute to inhibiting the growth of pathogens (Diez-Gonzalez, 2007; Lagha et al., 2017).
By harnessing these mechanisms, probiotics can promote a healthy gut environment, improve nutrient utilization, enhance immune function, and protect against pathogenic infections. The use of probiotics in various applications, including human and animal nutrition, holds great potential for improving overall health and well-being. Ongoing research continues to explore new strains and combinations of probiotics, as well as their specific mechanisms of action, to optimize their benefits and expand their applications in different fields.

PROBIOTICS IN POULTRY:

PROBIOTICS IN POULTRY:
EFFECTS OF PROBIOTIC IN POULTRY GUT

POSTBIOTICS:

Postbiotics represent a fascinating and evolving area of research in the field of microbiology and gut health. The term "postbiotic" is derived from the Greek words "post" and "bios," which signify "after" and "life," respectively (Salminen et al., 2021). It refers to a novel class of microbial-derived products that are distinct from live probiotics and their metabolites.
According to the International Scientific Association for Probiotics and Prebiotics (ISAPP), postbiotics are defined as preparations of inanimate microorganisms and/or their components that provide a health benefit to the host. These preparations may consist of inactive microbial cells, along with their metabolites or cell components, which have been scientifically demonstrated to confer positive effects on the host's well-being.
An essential aspect of postbiotics is their requirement to be derived from well-characterized microorganisms or combinations of microorganisms with known genomic sequences. This ensures a precise understanding of the specific microorganisms involved in the production of postbiotic products. Moreover, the manufacturing process of postbiotics should follow a defined and reproducible technological approach for biomass production and inactivation. These measures ensure consistency, quality, and safety in the development of postbiotic preparations.
The cell wall components and cytoplasmic extracts of Lactobacilli species, including L. acidophilus, L. casei, L. fermentum, L. rhamnosus, Lactobacillus paracasei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus gasseri, L. helveticus, Lactobacillus reuteri, and Lactobacillus johnsonii, have shown highly effective postbiotic properties. (Vidal et al., 2002; Matsuguchi et al., 2003; Choi et al., 2006; Kim et al., 2011; Cicenia et al., 2016; Tiptiri-Kourpeti et al., 2016; Johnson et al., 2019).
Bifidobacterium, Faecalibacterium prausnitzii, and Bacillus coagulans possess postbiotic properties (Tejada-Simon and Pestka, 1999; Sokol et al., 2008; Jensen et al., 2010). L. plantarum strains are common postbiotic producers for poultry. Saccharomyces cerevisiae is a yeast species utilized for postbiotic production through anaerobic fermentation and drying (Jensen et al., 2007; Thanh et al., 2009; Thu et al., 2011).
It is important to note that purified microbial metabolites and vaccines do not fall under the category of postbiotics. While microbial metabolites may exhibit health-promoting properties, postbiotics specifically refer to inanimate microorganisms and their components. Vaccines, on the other hand, are designed to elicit an immune response and are not classified as postbiotics.
One intriguing aspect of postbiotics is that they can be derived from either live or inactivated microorganisms. The inactivated version of a microorganism can still be accepted as a postbiotic if it meets the defined criteria. This flexibility widens the scope of applications and potential benefits associated with postbiotics, allowing for a broader range of therapeutic interventions.
Proposed technological paths for the preparation of inanimate cultures composed of whole cells or their fragments, with and without metabolites or fermentation products
 Proposed technological paths for the preparation of inanimate cultures composed of whole cells or their fragments, with and without metabolites or fermentation products
Although the study of postbiotics is relatively new, ongoing research aims to unravel their specific mechanisms of action and explore their diverse applications. Postbiotics have demonstrated potential in various areas, including gut health, immune modulation, metabolic disorders, and skin health. As scientists delve deeper into understanding the intricate interactions between microorganisms and their host, postbiotics hold promise as a valuable tool in promoting human and animal health.
MECHANISM OF ACTION OF POSTBIOTICS
EFFECTS OF POSTBIOTIC IN POULTRY GUT
EFFECTS OF POSTBIOTIC IN POULTRY GUT

Conclusion:

Postbiotics represent a cutting-edge field of study, encompassing preparations of inanimate microorganisms and their components that provide health benefits to the host. With their well-defined origin, reproducible manufacturing processes, and therapeutic effects, postbiotics offer exciting prospects for the development of innovative interventions to improve health and well-being. Further research and technological advancements in this area will undoubtedly contribute to the growth and utilization of postbiotics in diverse fields of healthcare and beyond.

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