The Living Gut 2nd Edition WN Ewing with contributions by LA Tucker i Manor Farm, Main Street, Thrumpton Nottingham, NG11 0AX, United Kingdom NOTTINGHAM First published 2008 © WN Ewing All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988. Applications for the copyright holder’s written permission to reproduce any part of this publication should be addressed to the publishers. British Library Cataloguing in Publication Data The Living Gut - 2nd Edition Ewing, WN ISBN 978-1-904761-57-0 Disclaimer Every reasonable effort has been made to ensure that the material in this book is true, correct, complete and appropriate at the time of writing. Nevertheless the publishers, the editors and the authors do not accept responsibility for any omission or error, or for any injury, damage, loss or fnancial consequences arising from the use of the book. Typeset by Nottingham University Press, Nottingham Printed and bound by The Cromwell Press, Trowbridge, Wiltshire ii Contents 1 Introduction 1 2 The gastro-intestinal tract 11 3 Gut bacteria and immunity 31 4 Infections of the digestive tract 39 5 Analysing gut microbial populations 51 6 Bio-active feed ingredients 59 7 Live yeast 69 8 Enzymes 79 9 Probiotics/live bacterial supplementation 99 10 Prebiotics/gut active carbohydrates 133 11 Acids 143 12 Botanicals/phytogenics 149 References 159 Index 185 iii About the authors Dr Wesley Ewing has worked on bacterial supplements to improve animal performance and health since the early days of commercial probiotics in the 1980’s. Since then he has travelled within Europe, North America and Asia studying the sector and searching for the best solutions to maximise the performance of The Living Gut. Dr Ewing is a postgraduate of Nottingham University, has worked for Cargill and Provimi in management positions and is now a partner in Context Products Ltd. The author acknowledges the contribution of Dr Lucy Tucker in updating and compiling the 2nd Edition. Dr Tucker received her frst degree in Biological Sciences from the University of Lancaster, and went on to complete a Ph.D. in monogastric nutrition and digestion at Harper Adams University College. Since 1996 she has worked in commercial animal nutrition, specialising in research, development and marketing of technical feed ingredients to improve nutrient delivery and digestion, and promote gastro-intestinal health. Based in New Zealand since 2005, she now works as a consultant nutritionist, refecting her wide-ranging interest in topics allied to nutrition. Special thanks are also due to Dr Juha Apajalahti of Alimetrics, Finland for his contributions to the gut microbial section. iv Introduction 1 1 INTRODUCTION The major function of the gastro-intestinal tract is the absorption of nutrients from the diet to support health and growth. This results from a series of complicated processes in the gastro-intestinal tract. In their simplest form these processes can be considered as hydrolysis and fermentation, with the end products being absorbed through the gut wall. The extent to which these processes take place is infuenced by the nature of the food, with the consequence that feeds and foods have different digestibility values. Furthermore, the digestibility of the material, and ultimately the health of the animal, will also be infuenced by the micro- fora that inhabits the digestive tract. The modern nutritionist frequently seeks to modify these various processes in order to improve health and performance status of the animals to yield better quality food for humans. There are a multitude of hydrolytic enzymes produced endogenously by the gut or present in the feed. These are specifc to certain dietary components – broadly classifed as carbohydrate, fat and protein. The development of the digestive tract and its associated secretions is dependent on the early gastric experiences of the animal. For avian species, it is well known that the longer the onset of frst meal, following hatching, the more retarded the growth of the integral structures of the gut become, and the slower the endogenous secretions (Sklan, 2004). This delay can restrict growth and the affected animal may lag behind its fock mates even through to slaughter age. It also delays the establishment of a suitable and stable gut micro-fora, potentially leaving the younger animal vulnerable to pathogenic challenge and disease. Work with newborn mammals, including pigs, calves and horses, has illustrated the importance of rapidly establishing gut function and bacterial fora in the context of growth and health. In some young animals a particular enzyme, for example amylase, can have low activity at birth but will increase readily with age. In the new born pig, sucrase activity is non-existent and takes approximately 7 or 8 months to reach its maximum. In contrast, the lactase content of the gut is very high at birth, in order to meet the needs for digesting the predominantly milk diet of the young animal. However, its activity falls rapidly and, in the pig for example, declines considerably by 5 weeks of age (Figure 1.1). 2 The Living Gut AMYLASE LIPASE PROTEASE MALTASE ENZYME ACTIVITY PER UNIT OF BODY WEIGHT LACTASE 1 2 3 4 5 6 7 AGE (WEEKS) Figure 1.1 The development of digestive enzymes in a young pig. Micro-organisms present have to adapt to these changing conditions. The gut micro-fora is also inevitably linked to digestion and plays a particularly important role. In most species the micro-fora of the gastro-intestinal tract is substantial and the number of cells in the gastro-intestinal tract vastly exceeds the number of cells in the body. Most of these organisms are anaerobic, many being strictly obligate anaerobes. The micro-organisms colonise the mucosal epithelia either by attachment to the epithelial cells or by their presence in the mucus layers at the base of the villi. By the nature of their position in the tract they are closely associated with the digesta, and involved in digestion. In human and porcine species, gut micro-organisms are most numerous in the caecum and the large intestine, where they play an important role in the fermentation processes. However, the site of fermentation varies depending on species. Birds confne their bacteria to their caeca (hind gut), as do the semi-ruminants, such as rabbits and horses. Control of the niche inhabited by the individual microbial species can be important in maintaining the micro-foral balance, and limit the opportunities for pathogen proliferation. It is not surprising that there have been many attempts to modify the health of the gut and therefore its effciency in both man and his domestic animals. This is now a major focus of nutrition and the related sciences. The extent of success depends on many things, but it is important to recognise that, while the site of breakdown is important, the site of absorption is more so. For example, while the horse has considerable ability to absorb the products of fermentation in the hind gut, the pig, although having considerable capacity for fermentation, is much less able to absorb from the hind gut. Companies and researchers developing gut-active products for the human market have played a particular role, since the last twenty years has seen considerable Introduction 3 challenges to the eating patterns of populations in many parts of the world. While cost of food and feed is still a major consideration, safety and health within the context of perceived healthy eating have assumed major importance. ‘Natural’ and ‘organic’ foods play an increasing part in the advertising and marketing of food today. A growing number of consumers have indicated their willingness to pay a premium for guaranteed ‘antibiotic-free’ meat produced in a ‘natural’ way. These changing attitudes and purchasing decisions have had a signifcant effect on the agricultural industry, especially in the areas of added value food and niche market sectors. This was seen in Great Britain during the 1989 salmonella scare, and the 1990 BSE (Bovine Spongiform Encephalopathy) crisis, when sales of eggs and beef respectively dropped drastically. The modern consumer now has an infuence upon the systems of animal production. This covers topics such as health, welfare and nutrition. Intensifcation of the livestock industry inevitably increases the risk of clinical and sub-clinical enteric diseases. This is mainly due to the higher stocking rates, allowing greater risk of horizontal transmission of diseases, and the fact the animals were bred to perform and grow as cost-effciently as possible, putting extra strain on their physiology and metabolic processes. The increased incidence of new emerging diseases should also be considered. Thus, animals have become more vulnerable to harmful bacteria, such as Escherichia coli, Salmonella spp., Clostridium perfringens and Campylobacter jejunum. As a response to the problems of intensive animal production, there was a considerable reliance on antibiotics as growth promoters for use in feeds. This has engendered other problems however such as bacterial resistance to antibiotics which was recognised quite some time ago. Smith and Halls (1967), showed that infective resistance is probably the most common form of drug resistance in E. coli inhabiting the alimentary tract of humans, calves, pigs and poultry. In a survey of 400 pork and beef carcasses, it was found that the majority yielded drug resistant strains of E. coli., (Walton, 1971). However recent data from Scandinavia has shown that levels of resistant bacteria have fallen as a result of the ban on antibiotic growth promoters (AGPs) in animal feed, although increasing reliance on therapeutic drugs may negate these benefts. Concern regarding food safety has affected the eating habits of people in developed countries. A survey, conducted by the Food Policy Research Unit at the University of Bradford, examined the reasons (Figure 1.2) for consumers eating less meat. When offered eight different reasons which might have caused them to eat less meat, feed antibiotics, animal welfare issues, and the use of growth hormones were mentioned by approximately 10 per cent of consumers while the major reasons were cost and health (Woodward, 1988). 4 The Living Gut NUMBER OF ALTERNATIVES (11.7%) HEALTH (27.1%) ANIMAL WELFARE (6.4%) PRODUCTION METHODS (8.5%) USE OF FEED ANTIBIOTICS (5.3%) TASTE (10.1%) USE OF GROWTH COST (24.5%) HORMONES (6.4%) Figure 1.2 The reasons for eating less meat (% of total prompted responses) after Woodward (1988) The administration of antibiotics to animals or humans at either therapeutic levels for a short time, or sub-therapeutic levels for a prolonged period, will increase the number of antibiotic resistant bacteria in the gastro-intestinal tract. There is always the risk that this could establish a population of virulent bacterial pathogens with antibiotic resistance in both animals and humans (Barton, 2000). To what extent, antibiotic resistant bacteria contribute detrimentally to human health has not been determined conclusively. Nevertheless concerns about bacterial resistance were a major factor in the total prohibition of antibiotic growth promoters in the EU in 2006. Furthermore, more than 2000 types of Salmonella spp. have been identifed, the strain associated with the egg scare in Britain was Salmonella enteritidis PT4. Equally important, however, is Salmonella typhimurium that is often found in animals’ drinking water. Salmonella spp., like many other bacteria, can grow extremely quickly and, under optimum conditions, double in numbers every 15 minutes. Therefore, one strain of pathogen may be controlled while at the same time another develops. A secondary factor has been growing concern over possible antibiotic residues in meat and other animal products. This has led to consumer pressure to reduce further the use of antibiotics in feed. However economically viable animal production necessarily requires high levels of animal performance and good animal health. This has led to an increased interest in alternative ways of enhancing animal performance and helping the animal withstand disease. Effective management of the gastro-intestinal tract is extremely important here. Bacteria resident in the gastro-intestinal tract are broadly classifed into two types, pathogenic and non-pathogenic, although some species may cross from Introduction 5 one group into the other under certain circumstances. There is a delicate balance between benefcial and pathogenic bacteria in the gastro-intestinal tract, and many symbiotic and competitive interactions occur between them. However many gastro-intestinal bacteria are benefcial and essential to a healthy living gut. They are normally and naturally present within the gut of all domestic animals and birds. Pathogenic strains, such as E. coli, cause disease and can reach high numbers in the gastro-intestinal tract when the body’s natural defence mechanisms such as gastric acidity, other bacterial populations and antibody protection are defcient or when either stress or infection reduces their protective effect. A variety of different factors may be considered to be “stresses”, all of which result in a change in the balance of gut fora in favour of the pathogenic species. Gut-active compounds, by various means, typically stabilise this balance in favour of the benefcial bacteria, leading to maintained or improved animal health and performance. Lactobacilli and other lactic acid bacteria are recognised as benefcial bacteria which are also clearly important to man. This association has involved the manufacture of various human foods and also various benefcial interactions in different parts of the body. Interest in the role of the intestinal micro-fora has focused on Lactobacilli, particularly Lactobacillus acidophilus, as lactic acid- producing bacteria assumed generally to be benefcial and non-pathogenic. These are very common organisms in nature, being found in milk, cheese and plant material. They are involved in silage and yoghurt fermentation, and can be found in human saliva Correct maintenance of the gut environment and fora by using the various compounds now available can provide a natural alternative to antibiotics or chemical growth promoters, without the associated problems of tissue residues and therefore the dependence on drugs can be reduced. Some of the major materials capable of enhancing gut function are: • Viable (live) bacteria • Non-viable (dead) bacteria • Live yeast • Yeast by-products • Certain fbres • Enzymes • Other fermentation products, including lactic acid • Mineral or organic acids