Reference Number: 504
Year: 2019
Link: Link to original paper
Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health | Immune response | Lower Inflammation
Nutrition: Fibre | Postbiotic | Probiotic
Intolerance & Sensitivity: Allergies
Lactic Acid Bacteria: Heterofermentative
Summary
We investigate the effects of postbiotic Lactobacillus plantarum RG14 on gastrointestinal histology, haematology, mucosal IgA concentration, microbial population and mRNA expression related to intestinal mucosal immunity and barrier function. Twelve newly weaned lambs were randomly allocated to two treatment groups; the control group without postbiotic supplementation and postbiotic group with supplementation of 0.9% postbiotic in the diet over a 60-day trial. The improvement of rumen papillae height and width were observed in lambs fed with postbiotics. In contrast, no difference was shown in villi height of duodenum, jejunum and ileum between the two groups. Lambs received postbiotics had a lower concentration of IgA in jejunum but no difference in IgA concentration in serum and mucosal of the rumen, duodenum and ileum. In respect of haematology, postbiotics lowered leukocyte, lymphocyte, basophil, neutrophil and platelets, no significant differences in eosinophil. The increase in of IL-6 mRNA and decrease of IL-1?, IL-10, TNF mRNA were observed in the jejunum of lambs receiving postbiotics. Postbiotics also improved the integrity of the intestinal barrier by the upregulation of TJP-1, CLDN-1 and CLDN-4 mRNA. Postbiotic supplementation derived from L. plantarum RG14 in post-weaning lambs enhance the ruminal papillae growth, immune status and gastrointestinal health.
Significance of this study to the baker:
This study details feeds lambs with a novel ‘postbiotic’ to show how it may improve gut barrier integrity. Given the gut barrier is one of our main defence mechanisms between our environment and our internal immune systems, this is rather exciting. Postbiotics are the waste products or by-products of fermentation that occurs within our gut between dietary prebiotics (such as fibre) and the beneficial probiotic bacteria that reside within our gut. Here at the sourdough school, we believe in our 7 core principles, where if we increase consumption of dietary fibre, ensure dietary diversity and even add probiotics to our cultured bakes, then studies like this suggest we can truly nourish our gut and improve our health.
