Role of omega-3 polyunsaturated fatty acids,citrus pectin,and milk-derived exosomes on intestinal barrier integrity and immunity in animals

The gastrointestinal tract of livestock and poultry is prone to challenge by feedborne antigens,pathogens,and other stress factors in the farm environment.Excessive physiological inflammation and oxidative stress that arises firstly disrupts the intestinal epithelial barrier followed by other components of the gastrointestinal tract.In the present review,the interrelationship between intestinal barrier inflammation and oxidative stress that contributes to the pathogenesis of inflammatory bowel disease was described.Further,the role of naturally existing immunomodulatory nutrients such as the omega-3 polyunsaturated fatty acids,citrus pectin,and milk-derived exosomes in preventing intestinal barrier inflammation was discussed.Based on the existing evidence,the possible molecular mechanism of these bioactive nutrients in the intestinal barrier was outlined for application in animal diets.

Dietary citrus pectin drives more ileal microbial protein metabolism and stronger fecal carbohydrate fermentation over fructooligosaccharide in growing pigs

Fructo-oligosaccharide(FOS)and pectin are known soluble dietary fibers and can influence gut microbiota and consequently modulate gut health.To understand the differential impact patterns of pectin vs.FOS in modulating gut microbiota in the small and large intestine,an ileal-cannulated pig model was adopted to compare the temporal and spatial effects of FOS and citrus pectin(CP)on the gut microbiota.Sixteen terminal ileal-cannulated pigs were randomly divided into 2 groups and fed with a standard diet supplemented with either 3% FOS or 3% CP for 28 d.The CP group and FOS group showed different microbial composition,especially in the feces,with time and location as major factors affecting microbiota in the CP group,and with only location contribution in the FOS group.In the feces,relative to the FOS group,the CP group showed higher abundance of Christensenellaceae R-7 group and Ruminococcaceae UCG-010 and lower abundance of Mitsuokella and Olsenella(adjusted P<0.05),a higher level of shortchain fatty acids and a lower level of lactate at both d 14 and 25(P<0.05),and more copy numbers of genes encoding key enzymes related to propionate(mmd A)and butyrate(BCo AT)production and lactate utilization(Lcd A)(P<0.05),indicating a greater degree of microbial carbohydrate fermentation.In the ileum,as compared with FOS,CP increased the bacteria with high capability of fermenting amino acids,including Escherichia-Shigella and Klebsiella(adjusted P<0.05),and the expression of enzymes responsible for amino acid fermentation(i.e.lysine decarboxylase),as well as the amino acid fermentation products(cadaverine and tyramine)(P<0.05),indicating a greater degree of amino acid fermentation.Overall,our results highlight a differential dynamic impact of dietary CP vs.FOS on microbial composition and metabolism in the gut.The dietary CP has a stronger ability to promote microbial amino acid fermentation in the ileum and carbohydrate fermentation in the feces than FOS.These findings provide a new insight into the role of different fibers in gut nutrition and guidelines for the choice of fibers in manipulating gut health.