Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Curitiba, Brazil.
Departament of Research and Development, Production and Research Centre of Immunobiological Products, Secretaria de Estado da Saúde, Piraquara, Brazil.
Crit Rev Biotechnol. 2021 May;41(3):355-369. doi: 10.1080/07388551.2020.1858019. Epub 2021 Feb 9.
The growing global demand for animal products and processed meat has created a challenge for the livestock sector to enhance animal productivity without compromising product quality. The restriction of antibiotics in animal feeds as growth promoters makes the use of probiotics a natural and safe alternative to obtain functional foods that provide animal health and quality and to maintain food safety for consumers. To incorporate these additives into the diet, detailed studies are required, in which and assays are used to prove the efficacy and to ensure the safety of probiotic candidate strains. Studies on the use of natto as a spore-forming probiotic bacterium in animal nutrition have shown no hazardous effects and have demonstrated the effectiveness of its use as a probiotic, mainly due to its proven antimicrobial, anti-inflammatory, antioxidant, enzymatic, and immunomodulatory activity. This review summarizes the recent scientific background on the probiotic effects of natto in animal nutrition. It focuses on its safety assessment, host-associated efficacy, and industrial requirements.
全球对动物产品和加工肉类的需求不断增长，这给畜牧业带来了挑战，需要提高动物生产力，同时又不影响产品质量。作为生长促进剂的抗生素在动物饲料中的限制，使得益生菌的使用成为一种自然和安全的替代品，可以获得提供动物健康和质量的功能性食品，并为消费者维持食品安全。为了将这些添加剂纳入饮食，需要进行详细的研究，其中 和 测定用于证明功效，并确保益生菌候选菌株的安全性。关于纳豆作为一种形成孢子的益生菌细菌在动物营养中的使用的研究表明没有有害影响，并证明了其作为益生菌的有效性，主要是因为它具有已证明的抗菌、抗炎、抗氧化、酶和免疫调节活性。本综述总结了纳豆在动物营养中作为益生菌的最新科学背景。它侧重于其安全性评估、宿主相关功效和工业要求。
