Role of nutraceuticals during the transition period of dairy cows: a review

The transition period of dairy cattle is characterized by a number of metabolic, endocrine, physiologic, and immune adaptations, including the occurrence of negative energy balance, hypocalcemia, liver dysfunction, overt systemic inflammatory response, and oxidative stress status. The degree and length of time during which these systems remain out of balance could render cows more susceptible to disease, poor reproductive outcomes, and less efficient for milk production and quality. Studies on both monogastrics and ruminants have reported the health benefits of nutraceuticals(e.g. probiotics, prebiotics, dietary lipids, functional peptides, phytoextracts) beyond nutritional value, interacting at different levels of the animal's physiology. From a physiological standpoint, it seems unrealistic to disregard any systemic inflammatory processes. However, an alternate approach is to modulate the inflammatory process per se and to resolve the systemic response as quickly as possible.To this aim, a growing body of literature underscores the efficacy of nutraceuticals(active compounds) during the critical phase of the transition period. Supplementation of essential fatty acids throughout a 2-month period(i.e. a month before and a month after calving) successfully attenuates the inflammatory status with a quicker resolution of phenomenon. In this context, the inflammatory and immune response scenario has been recognized to be targeted by the beneficial effect of methyl donors, such as methionine and choline, directly and indirectly modulating such response with the increase of antioxidants GSH and taurine. Indirectly by the establishment of a healthy gastrointestinal tract, yeast and yeast-based products showed to modulate the immune response, mitigating negative effects associated with parturition stress and consequent disorders.The use of phytoproducts has garnered high interest because of their wide range of actions on multiple tissue targets encompassing a series of antimicrobial, antiviral, antioxidant, immune-stimulating, rumen fermentation, and microbial modulation effects. In this review, we provide perspectives on investigations of regulating the immune responses and metabolism using several nutraceuticals in the periparturient cow.

Review： Utilization of yeast of Saccharomyces cerevisiae origin in artificially raised calves

Yeast of Saccharomyces cerevisiae（SCY） origin has over long time been incorporated into domestic animal diets. In calves, several products have offered improved performance and health. Although several types of research have been completed, the mode of action of SCY is not clear in calves. Under this review, we have highlighted the works available in the literature on the use of SCY in calves performance, health, immunity, and the gut environment. Both active live yeast and yeast culture have positive effects on growth, rumen, small intestines, immunity and general health of the calf. Specifically, SCY can improve DMI, growth, feed efficiency and reduce diarrhea in calves. Furthermore, subtle improvements are seen in rumen fermentation（increased butyrate production） and rumen papillae growth. These positive results are, however, more pronounced in calves that are under stress or exposed to significant levels of disease-causing agents. There is a need for further research in areas such as gut morphology, gut microbiology and immunity using latest molecular methods to fully understand how SCY helps the growth and development of calves.

Effect of Yeast Culture and Direct-Fed Microbes on the Growth Performance and Rumen Fermentation of Weaner Lambs

The effects of yeast culture and directfed microbes on the growth performance of weaner lambs was examined. Thirty-two Hu lambs with inihtial weight of 22.20 （ ±0.75 ） kg were randomly assigned to one of four treatments： basal diet without additive （control）, added with yeast culture at 15 g/head/d （YEC）, YEC plus Bacillus licheniformis preparation at 2. 3 g/head/d （YBL） or plus Clostridium butyricum preparation at 2. 3 g/head/d （YCB）. The feeding trial lasted 75 d with 15 d for adaptation. Feed intake was not influenced （P 〉0. 05） by treatment. Average daily gain of growing lambs was 102, 114, 90, and 89 g/d in control, YEC, YBL, and YCB, respectively, with no significant difference （P 〉 0.05） among treatments, but the carcass weight of YEC lambs was significantly higher （P 〈 0.05） than that of other treatments. Total volatile fatty acids and acetate to propionate ratio in the rumen were unaffected, although the butyric acid concentration was higher （ P 〈 0.05 ） in the ru men fluid of YCB lambs compared with YEC lambs and slightly higher （ P 〉 0. 05 ） than in controls and YBL lambs. Solid-associated fungi population relative to total rumen bacteria 16S ribosomal DNA was significantly lower （ P 〈 0. 05 ） in YBL lambs （3.55） compared with those on YCB （23.12）. There was little difference in blood glucose and plasma urea-N concentrations among the treatments. Blood concentrations of creatinine and globulin were significantly higher （P 〈0.05） in YBL lambs, compared with the control and YEC-fed animals, and no difference with YCB lambs. Total protein and triglycerides in blood were significantly （P 〈 0.05） higher in YBL lambs, compared with controls. These serum biochemical parameters suggest that treatment increased amounts of absorbable protein but not efficiency of protein utilization and in YBL and YCB lambs. The results indicated that yeast culture improve growth performance, while little advantage could be expected from combining yeast culture with either the B. licheniformis preparation or C. butyricum preparation. More research using lower doses of B. licheniformis prepara- tion or C. butyricum preparation in combination with yeast culture is warranted.

Optimization of Fermentation Condition of Yeast Culture

Culture condition of every phase for fermentation of yeast culture was studied, and its solid and liquid conditions of elaboration were optimized to improve the total counts of living cells. Results showed that microzyme grew best at 30℃ when solid fermented, and the count of the living cells reached the tiptop with pH 5.5. The count of Candida tropicalis could reach 137.96× 10^9 cfu·g^-1, the count of Saccharomyces cerevisia could reach 134.62× 10^9 cfu·g^-1 the best liquid fermentation condition for cell-wall broken was 50℃ for 28 h, the rate of cell-wall broken could reach 80% at least; the rate of vitamin loss in yeast could be the minimun, the loss rate of vitamin B6 in Candida tropicalis and Saccharomyces cerevisiae was 8.71% and 19.54% respectively, the loss rate of vitamin B2 was 19.39% and 13.18%, respectively, and the loss rate of vitamin B6 was 6.3% and 3.04%, respectively.

An overview of probiotic health booster-kombucha tea

Traditional herbal medicine(THM)is a significant division of traditional Chinese medicine(TCM)that plays an important role in maintaining health and disease prevention.WHO has consistently highlighted the significance of traditional,complementary,and alternative medicine in human healthcare.Most people in Eastern Asia will start their day with a cup of tea.The tea provides a nourishing effect,and it has become an inevitable part of life.There are several types of tea,like black tea,green tea,oolong tea,white tea,and herbal tea.Besides the refreshments,it is important to consume beverages that benefit health.One such alternative is a healthy probiotic drink called kombucha,a fermented tea.Kombucha tea is aerobically fermented by infusing sweetened tea with a cellulose mat/pellicle called SCOBY(symbiotic culture of bacteria and yeast).Kombucha is a source of bioactive compounds that include organic acids and amino acids,vitamins,probiotics,sugars,polyphenols,and antioxidants.Currently,studies on kombucha tea and SCOBY are gaining attention for their remarkable properties and applications in the food and health industries.The review gives an overview of the production,fermentation,microbial diversity,and metabolic products of kombucha.The possible implications for human health are also discussed.

Combined yeast culture and organic selenium supplementation during late gestation and lactation improve preweaning piglet performance by enhancing the antioxidant capacity and milk content in nutrient-restricted sows

This study was conducted to investigate the effects of dietary supplementation with yeast culture(YC)and organic selenium(Se)during late gestation and lactation on reproductive performance,milk quality,piglet preweaning performance,antioxidant capacity,and secretion of immunoglobulin in multiparous sows.A total of 160 healthy cross-bred sows(Landrace×Yorkshire,mean parity 4.1±0.3)were randomly assigned to 4 groups as follows:1)high nutrient(HN),3,420 kcal/kg digestible energy(DE)and 18.0%crude protein(CP);2)low nutrient(LN),3,240 kcal/kg DE and 16.0%CP;3)LN+YC,LN diet+10 g/kg YC;4)LN+YC+Se,LN diet+10 g/kg YC+organic Se(1 mg/kg Se).Feeding trials of sows started from d 85 of pregnancy to d 35 of lactation.Compared with sows in the LN group,sows fed the LN+YC+Se diet had greater litter weaning weight,average litter gain,and milk fat content(14-d and25-d milk)(P<0.05).The content of malonaldehyde(MDA)(colostrum and 14-d milk)was lesser,and the activity of glutathione peroxidase(GSH-Px)(colostrum and 25-d milk)was greater when sows were fed the LN+YC+Se diet,compared with sows fed the LN diet(P<0.05).Supplementation of YC and organic Se in the nutrient-restricted diet improved sows’reproductive performance and pig weaning body weight by enhancing the antioxidant capacity and fat content in milk.