Fermentable carbohydrates: potential dietary modulators of intestinal physiology, microbiology and immunity in pigs

Publication Type

Book chapter

Authors

Bauer, E., Williams, B.A., Verstegen, M.W.A.,and Mosenthin, R.

Year of publication

2006

Published in

Biology of Nutrition in Growing Animals

Editor

R. Mosenthin, J. Zentek, T. Zebrowska (Eds.)

Pubisher

Elsevier Limited , Edinburgh (UK)

Band/Volume

1./Vol. 4

Series/labeling

Biology of Growing Animals Series

Page (from - to)

33-63

Keywords

animal nutrition, carbohydrate, gastrointestinal tract, pig

Development of the gastrointestinal tract (GIT) microbiota during early life is particularly dynamic, and develops to a dense, complex and stable Community. This bacterial succession involves microbe-microbe and host-microbe interactions and is dependent on host-supplied exogenous and endogenous nutrients. Research into possible alternatives for in-feed antibi-otics has focused mainly on the potentially beneficial activities of the GIT microbiota. Prebiotics, or the fermentable carbohydrates, such as nondigestible oligosaccharides, are con-sidered to have beneficial effects both on the composition and activity of the indigenous GIT microbiota, which can enhance resistance against colonization by pathogens. Additional effects of fermentable carbohydrates may also be derived from their beneficial influence on physiological aspects, including mineral absorption, reduced serum lipid levels, or reduced production of putrefactive substances. Furthermore, the short-chain fatty acids (SCFA) as end products of the fermentation process are well known for their health-promoting effects, including their trophic effects on the intestinal epithelium, and their antibacterial activities. Dietary carbohydrates may also exert immunomodulating effects mediated by changes in the intestinal microbiota, such as promotion of lactic acid bacteria which are considered to stimulate the immune response.