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ANBI 470 > M5 L1 > Flashcards

M5 L1 Flashcards

1
Q

organic acids are used most commonly in

A

pigs post weaning

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2
Q

organic acids

A

feed additives

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3
Q

list 3 examples of organic acids

A

lactic, propionic & citric acid

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4
Q

what form are organic acids often sold in? Why?

A

salt to reduce corrosive effect of the acid

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5
Q

bacteriostatic vs bacteriocidal

A

bacteriostatic- slows down bacteria
bactericidal- kills bacteria

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6
Q

T or F: organic acids can only either be bacteriostatic or bactericidal, never both

A

T

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7
Q

what 2 organic acids can help reduce salmonella in poultry?

A

lactic & formic acid

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8
Q

organic acid skeleton

A

R-COOH

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9
Q

dissociated acid

A

R-COO + H
- gives up H

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10
Q

non-dissociated acid

A

R-COOH
- accepts H

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11
Q

at low pH in the stomach, organic acids tend to be in the ( ) form. Why?

A

non-dissociated, b/c uncharged organic acids are more easily able to diffuse through lipid based membranes & diffuse into cytosol

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12
Q

pH of cytosol

A

7

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13
Q

2 fates of dissociation

A

1) energy to pump H out
2) denaturation of proteins = cell death

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14
Q

high buffering capacity means

A

greater ability to absorb H ions

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15
Q

a higher pH environment is ( ) effective in killing bacteria

A

less

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16
Q

soluble fibers & fat ( ) gastric retention. Why?

A

increase, b/c longer the diet is retained in the stomach = longer opportunity for organic acid to have its effect

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17
Q

how does aspirin work?

A

it is a weak acid so it is rapidly taken up across the stomach wall & dissociated

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18
Q

pKa of organic acids

A

3-5

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19
Q

what forms of organic acids reach bacterial cytosol

A

non-dissociated

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20
Q

do organic acids added to the diet reach the hind gut? Why?

A

no b/c it will be eaten by bacteria or rapidly diffuse through stomach wall & not make it to distal gut

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21
Q

2 ways to get organic acids to the hind gut?

A

1) protective coatings
2) fermentable fiber

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22
Q

what do fermentable fibers do? (2)

A
  • reduce pH in distal gut
  • have more direct antimicrobial effect
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23
Q

how does protective coatings allow organic acids to get to the hind gut?

A

less organic acid in non-dissociated form = cannot diffuse into bacteria membrane to kill

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24
Q

issue with protective coatings

A

not all will make it to the gut b/c of pKa
- 1/2 are in acid form, 1/2 in base form

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25
Q

microbial origin of organic acids

A

from fermentation of fibre or protected products

26
Q

SPI

A

salmonella pathogencity island

27
Q

colon pH

A

5-6.5

28
Q

propionate & butyrate effect on SPI

A

down regulate expression of genes = less attachment & translocation

29
Q

where are the 2 types of receptors found in colonocytes

A

anti-inflammatory & epithelial growth

30
Q

what is the energy source for coloncytes

A

butyrate

31
Q

function of sodium chlorate

A

reduces E.coli & salmonella

32
Q

what species can sodium chlorate be used in as a feed additive?

A

pigs, cattle, poultry

33
Q

common name for sodium chlorate

A

bleach

34
Q

dissimilatory nitrate reductase functions (3)

A
  • reduces nitrate -> nitrite = gives O2 to drive oxidative metabolism
  • reduces chlorate -> chlorite (to prevent toxic build up)
35
Q

NO3

A

nitrate

36
Q

NO2

A

nitrite

37
Q

any gram negative salmonella or E.coli is not selective by any

A

enterobacteria

38
Q

what family of bacteria can respire anaerobically using nitrate

A

enterobacteriaceae

39
Q

how are microbial fermentation products made

A

made in bacteria by modifying or selecting for natural variance

40
Q

why is lysine used as a microbial fermentation product

A

b/c they make lots of free lysine

41
Q

why is methionine used as a microbial fermentation product?

A

only AA that is made by a chemical process rather than a biological process
- high concentrations of methionine can kill bacteria cells

42
Q

3 functions of functional amino acids

A
  • anti-oxidant capacity
  • precursors for DNA synthesis
  • energy source for cell
43
Q

where is glutamate found

A

small intestine

44
Q

where is butyrate found

A

colon

45
Q

glutamine is a precursor for

A

purines & pyrimidines

46
Q

positive charged AA can insert into

A

negative backbone of DNA

47
Q

polyamines

A

help dissociate DNA -> mRNA

48
Q

5 functions of glutamine

A

1) energy
2) precursor for purines & pyrimidines
3) precursors for polyamines
4) required for NA6P synthesis
5) precursor for argine

49
Q

glycoproteins & function

A

proteins that have carb residues
- reducing opportunity for enzymatic degradation

50
Q

why is arginine important?

A

limiting amino acid in young animals

51
Q

as lactation progresses, free ( ) concentrations increase in milk

A

glutamine

52
Q

5 physiological changes in post weaning gut

A

1) decreased feed intake
2) gut microbiotia are altered
3) bacterial translocation increases
4) villi become shorter
5) crypts increase in depth

53
Q

what happens with shorter villi

A

increased epithelial cell death by necrosis of villi tips or apoptosis

54
Q

what happens with deeper crypts?

A

increased proliferation of stem cells

55
Q

cortisol increases ( ) metabolism during stress = increased requirement

A

glutamine

56
Q

T or F: glutamate is poorly extracted from blood by intestinal tissues

A

T

57
Q

T or F: there is potential for starvation of gut tissue when lumen levels of glutamine are low

A

T

58
Q

3 things that occurred in pigs fed with higher amounts of glutamine

A
  • grew faster
  • longer villi
  • deeper crypts
59
Q

T or F: glutamine is fed in high amounts during post weaning

A

T

60
Q

what 2 things happen with deeper crypts

A

1) increased proliferation of stem cells
2) shor

61
Q

where are stem cells found

A

bottom of epithelial cells

62
Q

3 things that occur with increased glutamine levels fed to post weaning pigs

A

1) high digestion/absorption
2) low nutrient requirements
3) low barrier function

ANBI 470 (23 decks)

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