Content available at:
Português (Portuguese (Brazil))
Nutritional immunology is a new science. It will be more effective when the relationship between nutrition and the immune system is better understood. That’s what we’re going to focus on in this review.
Infectious diseases, possibly contagious in swine, avian, bovine, and other species, cause damage, corroborated by the reduction in the use of antibiotics, increasingly legislated. It increases the importance of the immune system.
Currently, there is an intense scientific movement devoted to immune tissue, its development, and functioning, seeking more effective technologies, with resistance to antigens, and ultimately, more production.
In recent decades, Immunosuppressive viruses such as Gumboro disease in birds and circovirus in swine have greatly catapulted the development of veterinary immunology. This coincided with the advent of molecular biology and technological support, high-tech vaccines, and new diagnostic methods.
The identification of dendritic cells, for example, occurred at this time, as well as some specifications of the B cell and some immunoglobulins.
Together with recombinant vaccines, the development of more efficient and safer adjuvants is another example.
The enhancement of the immune response, intestinal or general, and reducing dependence on antibiotics is great. Today there is a multitude of molecules promoted for this and other purposes. Further on, categories of compounds in use are listed.
There are experimental studies to assess their effectiveness; some prove benefits, while others do not, reflecting the lack of adoption of an adequate experimental methodology.
These are the most commonly used categories of compounds:
These effects are welcome in an environment without antibiotic growth promoters, considering a system compatible with proper management and animal welfare.
Strictly speaking, benefits are sought or promoted, such as:
Competition, adsorption, and exclusion of pathogens;
Decreased PH and increased anaerobic activity;
Production of SCFA (short-chain fatty acids);
Reduction of pathogen adherence to enterocyte receptors;
Reduction of intestinal permeability;
Increase of intestinal immunity and regulation of inflammation;
Greater resistance to
TO CONTINUE READING REGISTER IT IS COMPLETELY FREE
Access to articles in PDF Keep u...
