Agriculture and Agri-Food Canada

About: Agriculture and Agri-Food Canada is a facility organization based out in Ottawa, Ontario, Canada. It is known for research contribution in the topics: Population & Soil water. The organization has 10921 authors who have published 21332 publications receiving 748193 citations. The organization is also known as: Department of Agriculture and Agri-Food.

Effects of Lactobacilli on Cytokine Expression by Chicken Spleen and Cecal Tonsil Cells

Abstract: Lactobacillus acidophilus, Lactobacillus reuteri, and Lactobacillus salivarius are all normal residents of the chicken gastrointestinal tract. Given the interest in using probiotic bacteria in chicken production and the important role of the microbiota in the development and regulation of the host immune system, the objective of the current study was to examine the differential effects of these bacteria on cytokine gene expression profiles of lymphoid tissue cells. Mononuclear cells isolated from cecal tonsils and spleens of chickens were cocultured with one of the three live bacteria, and gene expression was analyzed via real-time quantitative PCR. All three lactobacilli induced significantly more interleukin 1β (IL-1β) expression in spleen cells than in cecal tonsil cells, indicating a more inflammatory response in the spleen than in cecal tonsils. In cecal tonsil cells, substantial differences were found among strains in the capacity to induce IL-12p40, IL-10, IL-18, transforming growth factor β4 (TGF-β4), and gamma interferon (IFN-γ). In conclusion, we demonstrated that L. acidophilus is more effective at inducing T-helper-1 cytokines while L. salivarius induces a more anti-inflammatory response.

Chemical and biological transformations for detoxification of trichothecene mycotoxins in human and animal food chains: a review

Abstract: Trichothecene mycotoxins are found worldwide in cereal grains and in animal feed and human food produced from contaminated grains, which creates a food safety risk. Chemical and biological reactions are being evaluated for their usefulness in transforming trichothecene mycotoxins into other, less toxic, compounds for improved safety in food chains. Trichothecene transformation reactions discovered to date include alkalization, oxidation, reduction, hydrolysis, hydration and conjugation. Many of these reactions can change the structures of selected mycotoxins but not necessarily reduce their toxicity. More emphasis should be placed on understanding detoxification reactions, the toxicity of transformation products, and enzymes responsible for the transformations.