Adaptation of Piglets Using Different Methods of Stress Prevention

Simple Summary

Stressful events play a major negative role in the modern technology of weaned piglets. These events include but are not limited to weaning itself, lack of maternal milk, loss of maternal bonding, mixing of different litters, transportation to growing-finishing farms, and housing conditions. Various additives (phenazepam, aminazine, vitamins E and C, the extract Eleutherococcus senticosus, and ultraviolet irradiation) at different doses and combinations with or without ultraviolet irradiation were used to evaluate their effect on the viability and growth rate of piglets after weaning. Content of lipids in the blood and liver, antioxidant activity (AOA) and lipid peroxidation (LPO) significantly decreased or increased with the use of the additives. Feeding a mixture of additives increased survival rate, average daily gain, and live weight at the end of the experiment.

Abstract

The purpose of this study was to evaluate the viability and growth rate of piglets after weaning, the content of lipids in the blood and liver, antioxidant activity (AOA) and lipid peroxidation (LPO) when various additives are used in feed. The experiments were performed on two crosses of piglets obtained from Large White breed sows and Landrace breed boars. Twenty to 28 animals were randomly assigned per group. The following additives were tested: the benzodiazepine phenazepam, the neuroleptic aminazine, vitamins E and C, and the extract Eleutherococcus senticosus (Araliaceae). Different doses and combinations of the additives against ultraviolet irradiation were used. The addition of these substances improved the growth rate and viability of piglets. AOA increased under the influence of all factors studied, especially with the addition of extract of Eleutherococcus in feed in combination with aminazine and UV-irradiation (p < 0.01). However, the addition of Eleutherococcus extract and aminazine intensified LPO (p < 0.01), but use of UV irradiation helped to decrease LPO values (p < 0.01). Feeding a mixture of additives per pig per day of 3 mL of Eleutherococcus extract, 80 mg of 25% tocopherol, and 500 mg of ascorbic acid increased survival rate, average daily gain, and live weight at the end of the experiment. Thus, the use of prophylactic antistress and sedative drugs during weaning helps AOA normalize LPO of red blood cells; enhance post weaning growth of the pigs by 4.8% to 24.6% and increases piglet survival rate by 5% to 5.1%.

Recent trends in the use of food additives in the United Kingdom

The E number system for food additives was introduced in the 1960s and the E was intended to reassure consumers that permitted additives were safe. In the 1980s full ingredient declarations had to be provided on food products for the first time and manufacturers were permitted to use either the name or the number of the additive on the ingredient list. This paper outlines some of the trends in the sourcing, use and labelling of additives since the introduction of full ingredient listing. Generally, sourcing has become more global with a large number of suppliers being based in China. From an initial use of E numbers in ingredient lists, manufacturers are increasingly using the names of additives. This trend is being extended to avoid the use of anything the consumer might consider an additive, particularly in connection with colours and preservatives. Specifically, the colours used in the Southampton study on the impact of food colours on hyperactivity in children have largely been replaced by colouring foodstuffs, and the preservative used in the study, sodium benzoate, has been replaced by potassium sorbate in the majority of soft drinks.

Identification of nanoscale ingredients in commercial food products and their induction of mitochondrially mediated cytotoxic effects on human mesenchymal stem cells

Titanium dioxide (E171) and silicon dioxide (E551) are common additives found in food products, personal-care products, and many other consumer products used in daily life. Recent studies have reported that these food additives (manufactured E171 and E551) contain nanosized particles of less than 100 nm. However, the particle size distribution and morphology of added TiO2 and SiO2 particles are not typically stated on the package label. Furthermore, there is an increasing debate regarding health and safety concerns related to the use of synthetic food additives containing nanosized ingredients in consumer products. In this study, we identified the size and morphology of TiO2 and SiO2 particles in commercially available food products by using transmission electron microscope (TEM). In addition, the in vitro toxicological effects of E171 and E551 on human mesenchymal stem cells (hMSCs), an adult stem cell-based model, were assessed using the MTT assay and a flow cytometry-based JC-1 assay. Our TEM results confirmed the presence of nanoscale ingredients in food products, and the in vitro toxicology results indicated that the nanoscale E171 and E551 ingredients induced dose-dependent cytotoxicity, changes in cellular morphology, and the loss of mitochondrial trans-membrane potential in hMSCs. These preliminary results clearly demonstrated that the nanoscale E171 and E551 particles had adverse effects on hMSCs by inducing oxidative stress-mediated cell death. Accordingly, further studies are needed to identify the specific pathway involved, with an emphasis on differential gene expression in hMSCs.

Monosodium glutamate in chicken and beef stock cubes using high-performance liquid chromatography

In this survey monosodium glutamate (MSG) levels in chicken and beef stock cube samples were determined. A total number of 122 stock cube samples (from brands A, B, C, D) were collected from local markets in Ankara, Turkey. High-performance liquid chromatography with diode array detection (HPLC-DAD) was used for quantitative MSG determination. Mean MSG levels (±SE) in samples of A, B, C and D brands were 14.6 ± 0.2 g kg⁻¹, 11.9 ± 0.3 g kg⁻¹, 9.7 ± 0.1 g kg⁻¹ and 7.2 ± 0.1 g kg⁻¹, respectively. Differences between mean levels of brands were significant. Also, mean levels of chicken stock cube samples were lower than in beef stock cubes. Maximum limits for MSG in stock cubes are not specified in the Turkish Food Codex (TFC). Generally the limit for MSG in foods (except some foods) is established as 10 g kg⁻¹ (individually or in combination).

The impact of food components on the intrinsic dissolution rate of ketoconazole

To accurately predict the in vivo performance of drugs from an in vitro dissolution test, the dissolution conditions used are supposed to be similar to those present in the gastrointestinal milieu. Post-prandial gastric fluid contains partially digested food mixtures consisting of fat, protein and carbohydrate. Despite this, the compendia dissolution medium recommended to simulate the gastric fluid is still composed of a simple solution of hydrochloric acid and sodium chloride with or without the addition of pepsin. Therefore, in this investigation, biorelevant dissolution media were developed to evaluate the impact of food constituents; milk with different fat contents, egg albumin, gelatin, casein, gluten, carbohydrates and amino acids on the intrinsic dissolution behavior of ketoconazole. Most of the food additives that were evaluated enhanced the apparent solubility of the drug but to different extents. The greatest enhancement in dissolution was observed in media containing either neutral amino acids or media based on milk mixtures. The formation of complexes between the drug and the additives most likely accounted for the solubilizing effect and in milk-containing media, the effect was attributed to the whole complex structure of milk rather than simply its fat content. These results highlight the potential effect of the type of ingested meal on drug dissolution and subsequent bioavailability.

New risks from ancient food dyes: cochineal red allergy

This study reports an unusual case of IgE-mediated hypersensitivity to Cochineal red or Carmine red, a coloring agent of natural origin. Although the risk of anaphylactic reactions is well known, since the nineties the use of this additive seems to be nowadays on the rise. The problem of labeling of additives used in handmade food products is highlighted.

The effect of five artificial sweeteners on Caco-2, HT-29 and HEK-293 cells

CONTEXT

Artificial sweeteners (AS) have been associated with tumor development (including colon cancer) in both animals and humans although evidence has been conflicting.

OBJECTIVES

Additional research was thus conducted by studying the effects of 5 AS on the morphology, cell proliferation and DNA in cells by utilizing Caco-2, HT-29 (colon) and HEK-293 (kidney) cell lines.

MATERIALS AND METHODS

Cells were exposed to sodium cyclamate, sodium saccharin, sucralose and acesulfame-K (0-50 mM) and aspartame (0-35 mM) over 24, 48 and 72 hours. Morphological changes were presented photographically and % cell viability was determined by using the MTT cell viability assay. Possible DNA damage (comet assay) induced by the AS (0.1, 1 and 10 mM, treated for 24, 48 and 72 hours) was studied. The appearance of "comets" was scored from no damage to severe damage (0-4).

RESULTS

Cells became flatter and less well defined at higher AS concentrations (>10 mM). At concentrations >10 mM, decreased cell viability was noted with both increasing concentration and increasing incubation time for all cell lines tested. In general, HEK-293 cells seemed to be less affected then the colon cancer cells. Sucralose and sodium saccharin seemed to elicit the greatest degree of DNA fragmentation of all the sweeteners tested in all the cell lines used.

DISCUSSION

Morphological cell alterations, cell viability and DNA fragmentation seemed to be more in the colon cancer cells.

CONCLUSIONS

Further studies have to be performed to clarify mechanisms involved causing these alterations in mammalian cells.

Development of a quantitative GC-FID method for the determination of stearoyl-lactylates (E481/482) in foods

Sodium and calcium salts of stearoyl-lactylates (SLs) are food emulsifiers especially used in bread and bakery products to improve texture. They should be used at the lowest level at which the desired technological effect is achieved in a specific food category and at amounts not exceeding the maximums set by European Commission Regulation No. 1129/2011. In order to be able to evaluate whether these emulsifiers are used correctly but also to evaluate whether the commercial additive formulations comply with legislation, a quantitative GC-FID method was developed. An internal standard (nonadecanoyl-1-lactylate) was synthesized in-house and pure ester standards were isolated from commercial additive formulations. The method showed a limit of detection of 0.04 and a limit of quantification of 0.12 mg esters ml⁻¹. The commercial additive formulations analysed proved to be complex mixtures of free lactic and fatty acids together with only 50-60% esters. Besides SLs important amounts of palmitoyl-lactylates were present. Different food matrices (with low- and high-fat contents) were spiked with commercial SL formulations and recoveries ranged between 85% and 109%. Determination of SLs in commercial foods (such as bakery and bread) indicated that pre-treatment with amylase was essential to determine accurately the SL content due to the interaction of SL with the amylose.

What Are We Putting in Our Food That Is Making Us Fat? Food Additives, Contaminants, and Other Putative Contributors to Obesity

The "chemical obesogen" hypothesis conjectures that synthetic, environmental contaminants are contributing to the global epidemic of obesity. In fact, intentional food additives (e.g., artificial sweeteners and colors, emulsifiers) and unintentional compounds (e.g., bisphenol A, pesticides) are largely unstudied in regard to their effects on overall metabolic homeostasis. With that said, many of these contaminants have been found to dysregulate endocrine function, insulin signaling, and/or adipocyte function. Although momentum for the chemical obesogen hypothesis is growing, supportive, evidence-based research is lacking. In order to identify noxious synthetic compounds in the environment out of the thousands of chemicals that are currently in use, tools and models from toxicology should be adopted (e.g., functional high throughput screening methods, zebrafish-based assays). Finally, mechanistic insight into obesogen-induced effects will be helpful in elucidating their role in the obesity epidemic as well as preventing and reversing their effects.

Chewing gum intake in Europe: a survey of intakes in France, Germany, Italy, Spain and the UK

A limited number of studies have examined chewing gum intakes in Europe. In the current study, chewing gum intakes were estimated in children, adolescents and adults via customised online questionnaires developed to collect data on patterns of chewing gum consumption (including usage, duration and gum variety) in September and October 2011. A total sample of chewing gum consumers composed of 1001 children and 5186 adolescents and adults from five European countries was included in the survey, with 79% and 66% of children and adolescents/adults reporting chewing gum in the previous 3 and 6 months, respectively. The intake of chewing gum on a per g basis was estimated by establishing the mean weights of each form of gum, and using factors for the frequency of chewing gum intake obtained through the online survey. Intakes of chewing gum at the mean, 90th and 95th percentile in children were 1.87, 3.79 and 6.59 g day(-1) (equivalent to 0.75, 1.67 and 2.40 pieces/day), respectively. In adolescents and adults, intakes at the mean, 90th and 95th percentile were 1.87, 5.40 and 8.00 g day(-1) (equivalent to 0.98, 3.00 and 4.00 pieces/day), respectively. Intakes were similar across the five countries. Chewing gum use was significantly higher in older compared with younger children and was significantly higher in adolescents compared with older adults. The data reported herein provide a reliable resource for chewing gum intakes in Europe and will be important for estimating exposure to food additives and flavourings intended for use in chewing gum.

Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection

In shrimps the treatment with sulphiting agents is currently the best option for controlling Melanosis, which is a visual defect of the products that compromises marketability. However, sulphites may cause pseudo-allergic reactions in humans. In this study, 210 samples of shrimps were analysed in order to assess the residual levels of sulphiting agents. A quantifiable sulphites concentration was detected in 76 samples, and these concentrations were higher than the legal limits in eight samples. Considering the important pseudo-allergenic effects caused by these food additives, the non-negligible percentage of 3.8% and the high levels registered in non-compliant samples (up to 1174.1 mg kg(-1)), a strong contrast action based on permanent controls is necessary. Moreover, the levels measured in whole samples were up to four times higher than in the edible parts. These results suggest to consider the introduction of legal limits, related to sulphurous anhydride in the whole product.

Microbial biosurfactants as additives for food industries

Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed.

Review of the regulation and safety assessment of food substances in various countries and jurisdictions

This review compares the regulations, definitions and approval processes for substances intentionally added to or unintentionally present in human food in the following specific countries/jurisdictions: Argentina, Australia, Brazil, Canada, China, the European Union, Japan, Mexico, New Zealand, and the United States. This includes direct food additives, food ingredients, flavouring agents, food enzymes and/or processing aids, food contact materials, novel foods, and nanoscale materials for food applications. The regulatory authority of each target jurisdiction/country uses its own regulatory framework and although the definitions, regulations and approval processes may vary among all target countries, in general there are many similarities. In all cases, the main purpose of each authority is to establish a regulatory framework and maintain/enforce regulations to ensure that food consumed and sold within its respective countries is safe. There is a move towards harmonisation of food regulations, as illustrated by Australia and New Zealand and by Mercosur. The European Union has also established regulations, which are applicable for all member states, to establish a common authorisation procedure for direct food additives, flavourings and enzymes. Although the path for approval of different categories of food additives varies from jurisdiction to jurisdiction, there are many commonalities in terms of the data requirements and considerations for assessment of the safety of use of food additives, including the use of positive lists of approved substances, pre-market approval, and a separation between science and policy decisions. The principles applied are largely reflective of the early work by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) committees and JECFA assessments of the safety of food additives for human and animal foods.

Control of biogenic amines in food--existing and emerging approaches

Biogenic amines have been reported in a variety of foods, such as fish, meat, cheese, vegetables, and wines. They are described as low molecular weight organic bases with aliphatic, aromatic, and heterocyclic structures. The most common biogenic amines found in foods are histamine, tyramine, cadaverine, 2-phenylethylamine, spermine, spermidine, putrescine, tryptamine, and agmatine. In addition octopamine and dopamine have been found in meat and meat products and fish. The formation of biogenic amines in food by the microbial decarboxylation of amino acids can result in consumers suffering allergic reactions, characterized by difficulty in breathing, itching, rash, vomiting, fever, and hypertension. Traditionally, biogenic amine formation in food has been prevented, primarily by limiting microbial growth through chilling and freezing. However, for many fishing based subsistence populations, such measures are not practical. Therefore, secondary control measures to prevent biogenic amine formation in foods or to reduce their levels once formed need to be considered as alternatives. Such approaches to limit microbial growth may include hydrostatic pressures, irradiation, controlled atmosphere packaging, or the use of food additives. Histamine may potentially be degraded by the use of bacterial amine oxidase or amine-negative bacteria. Only some will be cost-effective and practical for use in subsistence populations.

Report of the IWGT working group on strategy/interpretation for regulatory in vivo tests II. Identification of in vivo-only positive compounds in the bone marrow micronucleus test

A survey conducted as part of an International Workshop on Genotoxicity Testing (IWGT) has identified a number of compounds that appear to be more readily detected in vivo than in vitro. The reasons for this property varies from compound to compound and includes metabolic differences; the influence of gut flora; higher exposures in vivo compared to in vitro; effects on pharmacology, in particular folate depletion or receptor kinase inhibition. It is possible that at least some of these compounds are detectable in vitro if a specific in vitro test is chosen as part of the test battery, but the 'correct' choice of test may not always be obvious when testing a compound of unknown genotoxicity. It is noted that many of the compounds identified in this study interfere with cell cycle kinetics and this can result in either aneugenicity or chromosome breakage. A decision tree is outlined as a guide for the evaluation of compounds that appear to be genotoxic agents in vivo but not in vitro. The regulatory implications of these findings are discussed.

Tumoricidal activity of lauryl gallate towards chemically induced skin tumours in mice

Lauryl gallate (antioxidant food additive E-312) prevents the formation of dimethylbenzanthracene-induced skin tumours in mice, and kills, selectively, tumoral cells on established tumours. This results in total remission, after topical application of the compound on the tumoral mass, without affecting the surrounding tissue.

Use of Bacteriocins in Food: Regulatory Considerations

The authority under which a given bacteriocin will be regulated for use in food will depend on the foods in which it is used and the purpose for which it is used. Use of (i) purified bacteriocins, (ii) cells producing bacteriocins, or (iii) genetic expression of bacteriocins in food-producing organisms to serve a preservative effect in processed foods are under the jurisdiction of the Food and Drug Administration (FDA) and are regulated as food ingredients under the Federal Food, Drug, and Cosmetic Act (FFDCA). Under the FFDCA, those substances that are generally recognized as safe (GRAS) by qualified experts (either based on scientific principles or because they have been historically and safely present in food) are exempt from mandatory premarket approval. Substances used in processed food that are not GRAS are defined as "food additives" under the FFDCA and require premarket approval by the FDA. Bacteriocins used in meat products will require an additional suitability assessment by the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). Bacteriocins which are used on whole fruits or vegetables (or genetically expressed in whole fruits and vegetables and intended to act in the whole food) fall within the definition of "pesticide" found in the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA) and are therefore regulated by the Environmental Protection Agency (EPA). Bacteriocins which are genetically expressed in food-producing domestic animals may be regulated as animal drugs if they are intended for use in preventing disease in animals.

Growth inhibition and morphological changes caused by lipophilic acids in mammalian cells

Human (HeLa, Chang liver, L-132, and Intestine 407) and other mammalian (XC, SV3T3, and chick-embryo) cells in tissue culture are at least as sensitive to inhibition by lipophilic acids and nitrite as bacteria. Some of these compounds are the most frequently used antimicrobial food additives. Short-chain fatty acids (up to hexanoate) and parabens induce, at partially inhibitory concentrations, a jagged cell shape in continuous epithelial-like cell lines, such as HeLa, Chang liver, L-132, and Intestine 407. This morphological effect is not mediated or enhanced by butyryl cyclic AMP, which specifically affects fibroblasts.