Taking advantage of the use of special yeast products.
Animal nutrition is always developing, and nutritionists are looking for functional ingredients that provide additional benefits for animal health. Many functional ingredients are thought to decrease the incidence of certain disease states or extend the lifespan of animals by possessing antioxidant activity, antimicrobial action or immuno-enhancing properties. Specialist yeast products show significant potential to support animal health and well-being, particularly during challenging situations, such as digestive disorders caused by a variety of pathogenic bacteria. To reduce the risk of digestive disorders it is critical to keep the concentrations of potential pathogens low while supporting the desired intestinal microbiota and the natural immune defenses of the animal.
Prebiotic polysaccharides like MOS (Mannan-Oligo-Saccharides) and β-1.3-1.6-glucans are the major components of the commercial yeast cell wall products, commonly named MOS products. Due to their specific affinity, MOS can agglutinate onto type-1-fimbriae of pathogens (e.g. E. coli, Salmonella), and thus prevent the adhesion of respective bacteria on the intestinal wall. Since adhesion presents the first step in microbial invasion, blocking of the fimbriae may prevent or eliminate infection. The β-1.3-1.6-glucans are known to have stimulating effects on the unspecific immune system by activating macrophages and increasing the production of cytokines, which are the initiator of the immune response. Thus, they can reinforce the natural defense against bacteria, viruses, and parasites.
Figure 1: Effect of 1% TechnoMos® on the intracellular superoxide production of leucocytes in vitro (Oxidative burst assay, University Wageningen, 2007)
A closer look at quality aspects
Numerous MOS products are available on the market. Although those materials are primarily derived from Saccharomyces cerevisiae yeast, they differ in their quality depending on origin and processing during manufacturing. The more mannans the product contains, the stronger the pathogen binding effect. Moreover, the starch content should be as low as possible to ensure high purity. There are also...
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