| dc.description.abstract | The growth of human population increasingly demands food of animal origin, including
pork meat. Intestinal diseases caused by Salmonella spp. and Escherichia coli (E. coli) may
lead to significant economic loss in pigs and often require antibiotic therapy. In the past, swine
industry has largely relied on prophylactic and metaphylactic use of antibiotics to control
gastrointestinal diseases. However, the misuse of antibiotics led to the emergence of antibiotic
resistance and residues in the human food chain may appear, thus threatening human health.
Consequently, it has become pivotal for the swine industry to seek for feed additives that can
contribute to the health of the gastrointestinal tract. Probiotics are promising candidates for this
purpose. Probiotic action is complex, the exact mechanism has been widely studied, but still
needs to be elucidated. Among the beneficial effects exerted by probiotic bacteria are inhibition
of pathogen adhesion, stimulation of heat shock proteins, alteration of cytokine production,
antioxidant properties and enhancement of barrier function. Therefore, this study aims to
examine the effect of multiple probiotic candidates (Enterococcus faecium, Lactobacillus
rhamnosus, Bacillus licheniformis and Bacillus subtilis) in porcine gastrointestinal infection
models, in vitro. Two economically important swine pathogens E. coli and S. enterica serovar
Typhimurium (S. Typhimurium) or lipopolysaccharide (LPS) of S. Typhimurium or E. coli origin
were used to model gastrointestinal infections | en_US |
