Wannan labarin wani ɓangare ne na jigon binciken "Amfani da ƙwayoyin cuta, juriya ga ƙwayoyin cuta da ƙwayoyin cuta na dabbobin abinci". Duba duk labarai 13.
Ana ci gaba da buƙatar sinadaran Organic acid a matsayin ƙarin abinci ga dabbobi. Zuwa yanzu, an fi mai da hankali kan amincin abinci, musamman rage yawan kamuwa da cututtukan da ake samu daga abinci a cikin kaji da sauran dabbobi. Ana nazarin wasu sinadarai na Organic a halin yanzu ko kuma ana amfani da su a kasuwa. Daga cikin sinadaran Organic da yawa da aka yi nazari sosai, formic acid yana ɗaya daga cikinsu. Ana ƙara formic acid a cikin abincin kaji don iyakance kasancewar Salmonella da sauran ƙwayoyin cuta masu ɗauke da abinci a cikin abincin da kuma a cikin tsarin narkewar abinci bayan an sha. Yayin da fahimtar inganci da tasirin formic acid akan ƙwayoyin cuta masu ɗauke da abinci ke ƙaruwa, ya zama a bayyane cewa kasancewar formic acid na iya haifar da takamaiman hanyoyin Salmonella. Wannan martanin na iya zama mai rikitarwa lokacin da formic acid ya shiga tsarin narkewar abinci kuma yana hulɗa ba kawai da Salmonella da ke mamaye tsarin narkewar abinci ba har ma da ƙwayoyin cuta na hanji. Bitar za ta bincika sakamakon yanzu da kuma yiwuwar ƙarin bincike kan ƙwayoyin cuta na kaji da abincin da aka yi wa magani da formic acid.
A fannin kiwon dabbobi da kaji, ƙalubalen shine a samar da dabarun gudanarwa waɗanda ke inganta girma da yawan aiki yayin da ake iyakance haɗarin amincin abinci. A tarihi, gudanar da maganin rigakafi a wuraren da ba a kula da su ba ya inganta lafiyar dabbobi, walwala, da yawan aiki (1-3). Daga mahangar aiki, an gabatar da shawarar cewa maganin rigakafi da ake bayarwa a wuraren da ba a kula da su ba yana daidaita martanin mai masaukin baki ta hanyar daidaita flora na ciki (GI) da kuma, bi da bi, hulɗarsu da mai masaukin baki (3). Duk da haka, ci gaba da damuwa game da yuwuwar yaduwar ƙwayoyin cuta masu jure wa maganin rigakafi da kuma yuwuwar alaƙarsu da cututtukan da ba sa jure wa maganin rigakafi a cikin mutane ya haifar da janyewar amfani da maganin rigakafi a hankali a cikin dabbobin abinci (4-8). Saboda haka, haɓaka ƙarin abinci da masu ingantawa waɗanda suka cika aƙalla wasu daga cikin waɗannan buƙatu (inganta lafiyar dabbobi, walwala, da yawan aiki) yana da matuƙar sha'awa daga binciken ilimi da hangen nesa na ci gaban kasuwanci (5, 9). Iri-iri na ƙarin abinci na kasuwanci sun shiga kasuwar abincin dabbobi, gami da probiotics, prebiotics, mai mai mahimmanci da mahaɗan da suka shafi su daga tushen shuke-shuke daban-daban, da sinadarai kamar aldehydes (10-14). Sauran ƙarin abinci na kasuwanci da ake amfani da su a cikin kaji sun haɗa da bacteriophages, zinc oxide, enzymes na waje, samfuran keɓancewa masu gasa, da mahaɗan acidic (15, 16).
Daga cikin ƙarin sinadaran abinci da ake da su a tarihi, aldehydes da Organic acid sun kasance mahadi da aka fi nazari a kansu kuma ake amfani da su a tarihi (12, 17-21). Organic acid, musamman gajerun fatty acids (SCFAs), sanannu ne masu adawa da ƙwayoyin cuta masu cutarwa. Ana amfani da waɗannan Organic acid azaman ƙarin abinci ba wai kawai don iyakance kasancewar ƙwayoyin cuta a cikin matrix na abinci ba, har ma don yin tasiri mai aiki akan aikin gastrointestinal (17, 20-24). Bugu da ƙari, SCFAs ana samar da su ta hanyar fermentation ta hanyar flora na hanji a cikin hanyar narkewar abinci kuma ana tsammanin suna taka rawa ta hanyar injiniya wajen iyawar wasu probiotics da prebiotics don magance ƙwayoyin cuta da aka ci a cikin hanyar narkewar abinci (21, 23, 25).
Tsawon shekaru, nau'ikan fatty acids iri-iri (SCFAs) sun jawo hankali sosai a matsayin ƙarin abinci. Musamman ma, propionate, butyrate, da formate sun kasance batun bincike da dama da aikace-aikacen kasuwanci (17, 20, 21, 23, 24, 26). Yayin da binciken farko ya mayar da hankali kan sarrafa cututtukan da ke cikin abinci a cikin abincin dabbobi da kaji, binciken da aka yi kwanan nan ya mayar da hankali kan inganta aikin dabbobi da lafiyar hanji (20, 21, 24). Acetate, propionate, da butyrate sun jawo hankali sosai a matsayin ƙarin abinci na acid, daga cikinsu akwai formic acid wanda shi ma ɗan takara ne mai kyau (21, 23). An mai da hankali sosai kan batutuwan amincin abinci na formic acid, musamman rage yawan kamuwa da cututtukan da ke cikin abinci a cikin abincin dabbobi. Duk da haka, ana kuma la'akari da wasu amfani da za a iya amfani da su. Babban manufar wannan bita shine a bincika tarihi da matsayin formic acid a yanzu a matsayin mai inganta abincin dabbobi (Hoto na 1). A cikin wannan binciken, za mu bincika tsarin maganin kashe ƙwayoyin cuta na formic acid. Bugu da ƙari, za mu yi nazari sosai kan tasirinsa ga dabbobi da kaji, sannan mu tattauna hanyoyin da za a iya bi don inganta ingancinsa.
Hoto na 1. Taswirar tunani na batutuwan da aka tattauna a cikin wannan bita. Musamman, an mayar da hankali kan waɗannan manufofi na gaba ɗaya: don bayyana tarihi da matsayin formic acid a yanzu a matsayin mai inganta abincin dabbobi, hanyoyin hana ƙwayoyin cuta na formic acid da tasirin amfani da shi akan lafiyar dabbobi da kaji, da kuma hanyoyin da za a iya inganta inganci.
Samar da abinci ga dabbobi da kaji aiki ne mai sarkakiya wanda ya ƙunshi matakai da yawa, ciki har da sarrafa hatsi na zahiri (misali, niƙa don rage girman barbashi), sarrafa zafi don pelleting, da kuma ƙara sinadarai masu gina jiki da yawa a cikin abincin dangane da takamaiman buƙatun abinci mai gina jiki na dabbar (27). Ganin wannan sarkakiya, ba abin mamaki ba ne cewa sarrafa abinci yana fallasa hatsi ga abubuwa daban-daban na muhalli kafin ya isa injin niƙa, yayin niƙa, kuma daga baya yayin jigilar abinci da ciyarwa a cikin abincin da aka haɗa (9, 21, 28). Don haka, tsawon shekaru, an gano rukunin ƙananan ƙwayoyin cuta daban-daban a cikin abincin, gami da ba kawai ƙwayoyin cuta ba har ma da ƙwayoyin cuta, fungi, da yisti (9, 21, 28–31). Wasu daga cikin waɗannan gurɓatattun abubuwa, kamar wasu fungi, na iya samar da mycotoxins waɗanda ke haifar da haɗarin lafiya ga dabbobi (32–35).
Yawan ƙwayoyin cuta na iya bambanta kuma sun dogara ne da wasu hanyoyi da ake amfani da su don warewa da gano ƙwayoyin cuta da kuma tushen samfurin. Misali, yanayin ƙwayoyin cuta na iya bambanta kafin maganin zafi da ke da alaƙa da pelleting (36). Duk da cewa al'adun gargajiya da hanyoyin plating faranti sun ba da wasu bayanai, aikace-aikacen da aka yi kwanan nan na hanyar 16S rRNA ta hanyar kwayoyin halitta (NGS) ya samar da cikakken kimantawa na al'ummar ƙwayoyin cuta na abinci (9). Lokacin da Solanki et al. (37) suka binciki ƙwayoyin cuta na ƙwayoyin cuta na hatsin alkama da aka adana na ɗan lokaci a gaban phosphine, mai kashe kwari, sun gano cewa ƙwayoyin cuta sun fi bambanta bayan girbi da kuma bayan watanni 3 na ajiya. Bugu da ƙari, Solanki et al. (37) (37) sun nuna cewa Proteobacteria, Firmicutes, Actinobacteria, Bacteroidetes, da Planctomyces sune manyan phyla a cikin hatsin alkama, Bacillus, Erwinia, da Pseudomonas sune manyan genera, kuma Enterobacteriaceae sun kasance ƙaramin kaso. Dangane da kwatancen rarrabuwa, sun kammala da cewa feshin phosphine ya canza yawan ƙwayoyin cuta sosai amma bai shafi bambancin fungal ba.
Solanki da abokan aikinsa (37) sun nuna cewa tushen abinci na iya ƙunsar ƙwayoyin cuta masu ɗauke da abinci waɗanda za su iya haifar da matsalolin lafiyar jama'a bisa ga gano Enterobacteriaceae a cikin ƙwayoyin cuta masu rai. Kwayoyin cuta masu ɗauke da abinci kamar Clostridium perfringens, Clostridium botulinum, Salmonella, Campylobacter, Escherichia coli O157:H7, da Listeria monocytogenes an danganta su da abincin dabbobi da silage (9, 31, 38). A halin yanzu ba a san dawwamar sauran ƙwayoyin cuta masu ɗauke da abinci a cikin abincin dabbobi da kaji ba. Ge et al. (39) sun tantance sama da sinadaran abincin dabbobi 200 kuma sun ware Salmonella, E. coli, da Enterococci, amma ba su gano E. coli O157:H7 ko Campylobacter ba. Duk da haka, matrices kamar busasshen abinci na iya zama tushen cutar E. coli mai saurin yaɗuwa. A lokacin da ake bin diddigin tushen barkewar cutar Escherichia coli (STEC) mai samar da guba a shekarar 2016, Crowe et al. (40) sun yi amfani da jerin kwayoyin halitta gaba daya don kwatanta warewar asibiti da warewar da aka samu daga kayayyakin abinci. Dangane da wannan kwatancen, sun kammala da cewa tushen da ya fi dacewa shine garin alkama mai ƙarancin danshi daga masana'antar fulawa. Rashin danshi a cikin garin alkama yana nuna cewa STEC na iya rayuwa a cikin abincin dabbobi mai ƙarancin danshi. Duk da haka, kamar yadda Crowe et al. (40) suka lura, warewar STEC daga samfuran fulawa yana da wahala kuma yana buƙatar hanyoyin rabuwa da immunomagnetic don dawo da isassun ƙwayoyin cuta. Irin waɗannan hanyoyin bincike na iya kuma dagula ganowa da warewar ƙwayoyin cuta masu saurin kamuwa da abinci a cikin abincin dabbobi. Wahalar ganowa na iya kasancewa saboda tsawon lokacin da waɗannan ƙwayoyin cuta ke da shi a cikin ƙananan danshi. Forghani et al. (41) sun nuna cewa garin alkama da aka adana a zafin ɗaki kuma aka yi masa allurar haɗin enterohemorrhagic Escherichia coli (EHEC) serogroups O45, O121, da O145 da kuma Salmonella (S. Typhimurium, S. Agona, S. Enteritidis, da S. Anatum) an ƙididdige su a cikin kwanaki 84 da 112 kuma har yanzu ana iya gano su a cikin makonni 24 da 52.
A tarihi, ba a taɓa ware Campylobacter daga abincin dabbobi da kaji ta hanyar hanyoyin gargajiya ba (38, 39), kodayake ana iya ware Campylobacter cikin sauƙi daga cikin gastrointestinal na kaji da kayayyakin kaji (42, 43). Duk da haka, abincin har yanzu yana da fa'idodinsa a matsayin tushen da zai yiwu. Misali, Alves et al. (44) sun nuna cewa yin allurar abincin kaji mai kitse tare da C. jejuni da kuma adana abincin daga baya a yanayin zafi daban-daban guda biyu na tsawon kwanaki 3 ko 5 ya haifar da murmurewa daga C. jejuni mai rai, kuma a wasu lokuta, har ma da yaduwar su. Sun kammala da cewa C. jejuni zai iya rayuwa a cikin abincin kaji, saboda haka, yana iya zama tushen kamuwa da cuta ga kaji.
Gurɓatar Salmonella ta abincin dabbobi da kaji ta sami kulawa sosai a baya kuma ta kasance abin da ake mayar da hankali a kai a ƙoƙarin da ake yi na haɓaka hanyoyin gano cutar da suka dace da ciyarwa da kuma nemo ingantattun matakan kulawa (12, 26, 30, 45–53). Tsawon shekaru, bincike da yawa sun binciki keɓewa da kuma siffanta Salmonella a wurare daban-daban na ciyarwa da masana'antar ciyarwa (38, 39, 54–61). Gabaɗaya, waɗannan nazarin sun nuna cewa ana iya ware Salmonella daga nau'ikan sinadaran ciyarwa, hanyoyin ciyarwa, nau'ikan ciyarwa, da ayyukan ƙera abinci. Yawan kamuwa da cutar da kuma nau'ikan Salmonella da aka ware suma sun bambanta. Misali, Li et al. (57) sun tabbatar da kasancewar Salmonella spp. An gano ta a cikin kashi 12.5% ​​na samfuran 2058 da aka tattara daga cikakken abincin dabbobi, sinadaran ciyarwa, abincin dabbobi, abincin dabbobi, da ƙarin abincin dabbobi a lokacin tattara bayanai na 2002 zuwa 2009. Bugu da ƙari, nau'ikan serotypes da aka fi gano a cikin kashi 12.5% ​​na samfuran Salmonella da aka gwada suna da inganci sune S. Senftenberg da S. Montevideo (57). A cikin wani bincike da aka yi kan abinci da aka riga aka ci da kuma abincin dabbobi da aka ci a Texas, Hsieh et al. (58) sun ba da rahoton cewa mafi yawan salmonella ya fi yawa a cikin abincin kifi, sai kuma sunadaran dabbobi, inda S. Mbanka da S. Montevideo suka fi yawa. Masana'antar abinci kuma suna gabatar da wurare da dama na gurɓatar abinci yayin haɗawa da ƙara sinadaran (9, 56, 61). Magossi et al. (61) sun sami damar nuna cewa gurɓatar abinci da yawa na iya faruwa yayin samar da abinci a Amurka. A zahiri, Magossi et al. (61) sun gano aƙalla al'adar Salmonella guda ɗaya mai kyau a masana'antar abinci 11 (jimillar wurare 12 na ɗaukar samfur) a jihohi takwas a Amurka. Ganin cewa akwai yiwuwar gurɓatar Salmonella a lokacin sarrafa abinci, jigilar sa, da ciyar da shi a kullum, ba abin mamaki ba ne cewa ana yin ƙoƙari sosai don ƙirƙirar ƙarin abinci waɗanda za su iya ragewa da kuma kiyaye ƙarancin gurɓatar ƙwayoyin cuta a duk tsawon lokacin samar da dabbobi.
Ba a san komai game da tsarin da takamaiman martanin Salmonella ga formic acid yake bayarwa ba. Duk da haka, Huang et al. (62) sun nuna cewa formic acid yana nan a cikin ƙaramin hanjin dabbobi masu shayarwa kuma Salmonella spp. yana iya samar da formic acid. Huang et al. (62) sun yi amfani da jerin maye gurbi na hanyoyin da za a iya gano bayyanar kwayoyin halittar Salmonella virulence kuma sun gano cewa formate na iya aiki azaman sigina mai yaɗuwa don haifar da Salmonella ta mamaye ƙwayoyin epithelial na Hep-2. Kwanan nan, Liu et al. (63) sun ware wani mai jigilar formate, FocA, daga Salmonella typhimurium wanda ke aiki azaman takamaiman tashar formate a pH 7.0 amma kuma yana iya aiki azaman tashar fitarwa mara aiki a babban pH na waje ko azaman tashar shigo da ion mai aiki/hydrogen mai aiki a ƙarancin pH. Duk da haka, an yi wannan binciken akan serotype ɗaya kawai na S. Typhimurium. Tambayar ta kasance ko duk serotypes suna amsawa ga formic acid ta hanyar irin wannan hanyoyin. Wannan ya kasance tambaya mai mahimmanci ta bincike wanda ya kamata a magance shi a cikin nazarin gaba. Ko da kuwa menene sakamakon, ya kasance mai kyau a yi amfani da nau'ikan Salmonella da yawa ko ma nau'ikan nau'ikan kowace nau'in serotype a gwaje-gwajen tantancewa yayin ƙirƙirar shawarwari na gabaɗaya don amfani da ƙarin acid don rage matakan Salmonella a cikin abinci. Sabbin hanyoyin, kamar amfani da barcode na kwayoyin halitta don ƙirƙirar nau'ikan don bambanta ƙananan ƙungiyoyi daban-daban na nau'in serotype iri ɗaya (9, 64), suna ba da damar gano ƙananan bambance-bambance waɗanda zasu iya tasiri ga ƙarshe da fassarar bambance-bambance.
Yanayin sinadarai da kuma nau'in rabuwar tsari suma suna da mahimmanci. A cikin jerin bincike, Beyer et al. (65–67) sun nuna cewa hana Enterococcus faecium, Campylobacter jejuni, da Campylobacter coli suna da alaƙa da adadin dissociated formic acid kuma ba ya dogara da pH ko undissociated formic acid. Siffar sinadaran da ƙwayoyin cuta ke fuskanta suma suna da mahimmanci. Kovanda et al. (68) sun tantance wasu ƙwayoyin cuta masu Gram-negative da Gram-positive kuma sun kwatanta mafi ƙarancin yawan hanawa (MICs) na sodium formate (500–25,000 mg/L) da cakuda sodium formate da free formate (40/60 m/v; 10–10,000 mg/L). Dangane da ƙimar MIC, sun gano cewa sodium formate yana hana ƙwayoyin cuta ne kawai a kan Campylobacter jejuni, Clostridium perfringens, Streptococcus suis, da Streptococcus pneumoniae, amma ba a kan Escherichia coli, Salmonella typhimurium, ko Enterococcus faecalis ba. Sabanin haka, cakuda sodium formate da free sodium formate yana hana dukkan halittu, wanda ya sa marubutan suka kammala da cewa free formic acid yana da yawancin kaddarorin antimicrobial. Zai zama abin sha'awa a bincika rabo daban-daban na waɗannan nau'ikan sinadarai guda biyu don tantance ko kewayon ƙimar MIC ya yi daidai da matakin formic acid da ke cikin cakuda dabarar da kuma amsawa ga 100% formic acid.
Gomez-Garcia da abokan aikinsa (69) sun gwada haɗakar mai mai mahimmanci da acid na halitta (kamar formic acid) akan isolates da yawa na Escherichia coli, Salmonella, da Clostridium perfringens da aka samu daga aladu. Sun gwada ingancin acid na halitta guda shida, gami da formic acid, da mai mai mahimmanci guda shida akan isolates na aladu, suna amfani da formaldehyde azaman iko mai kyau. Gomez-García et al. (69) sun tantance MIC50, MBC50, da MIC50/MBC50 na formic acid akan Escherichia coli (600 da 2400 ppm, 4), Salmonella (600 da 2400 ppm, 4), da Clostridium perfringens (1200 da 2400 ppm, 2), daga cikinsu an gano cewa formic acid ya fi dukkan acid na halitta tasiri akan E. coli da Salmonella. (69) Formic acid yana da tasiri a kan Escherichia coli da Salmonella saboda ƙaramin girman kwayoyin halitta da kuma dogon sarkarsa (70).
Beyer da abokan aikinsa sun binciki nau'ikan Campylobacter da aka ware daga aladu (66) da kuma nau'ikan jejuni na Campylobacter da aka ware daga kaji (67) kuma sun nuna cewa formic acid yana rabuwa a yawan da ya dace da martanin MIC da aka auna don wasu acid na halitta. Duk da haka, an yi tambaya game da ƙarfin waɗannan acid, gami da formic acid, saboda Campylobacter na iya amfani da waɗannan acid a matsayin substrates (66, 67). Amfani da acid na C. jejuni ba abin mamaki bane saboda an nuna yana da metabolism mara glycolytic. Don haka, C. jejuni yana da iyakataccen iko don catabolism na carbohydrate kuma yana dogara ne akan gluconeogenesis daga amino acid da Organic acid don yawancin metabolism na makamashi da ayyukan biosynthetic (71, 72). Wani bincike na farko da Line et al. (73) suka yi amfani da jerin phenotypic wanda ke ɗauke da tushen carbon 190 kuma ya nuna cewa C. jejuni 11168(GS) na iya amfani da Organic acid azaman tushen carbon, yawancinsu matsakaici ne na zagayowar tricarboxylic acid. Ƙarin bincike da Wagli et al. (74) ta amfani da jerin amfani da carbon mai siffar phenotypic ya nuna cewa nau'ikan C. jejuni da E. coli da aka bincika a cikin bincikensu suna iya girma akan acid na halitta a matsayin tushen carbon. Formate shine babban mai ba da electron don metabolism na makamashin numfashi na C. jejuni kuma, saboda haka, babban tushen makamashi ga C. jejuni (71, 75). C. jejuni yana iya amfani da formate a matsayin mai ba da hydrogen ta hanyar membrane-bound formate dehydrogenase complex wanda ke oxidizes formate zuwa carbon dioxide, protons, da electrons kuma yana aiki a matsayin mai ba da electron don numfashi (72).
Acid ɗin Formic yana da dogon tarihi na amfani da shi azaman maganin hana ƙwayoyin cuta, amma wasu kwari kuma suna iya samar da formic acid don amfani da shi azaman maganin hana ƙwayoyin cuta. Rossini et al. (76) sun ba da shawarar cewa formic acid na iya zama wani ɓangare na ruwan acidic na tururuwa da Ray (77) ya bayyana kusan shekaru 350 da suka gabata. Tun daga lokacin, fahimtarmu game da samar da formic acid a cikin tururuwa da sauran kwari ya ƙaru sosai, kuma yanzu an san cewa wannan tsari wani ɓangare ne na tsarin kariya mai rikitarwa a cikin kwari (78). Ƙungiyoyin kwari daban-daban, gami da ƙudan zuma marasa ƙiba, tururuwa masu nuna alama (Hymenoptera: Apidae), ƙwaro na ƙasa (Galerita lecontei da G. janus), tururuwa marasa ƙiba (Formicinae), da wasu tsutsotsi na kwari (Lepidoptera: Myrmecophaga), an san suna samar da formic acid a matsayin sinadarin kariya (76, 78–82).
Tururuwa wataƙila sun fi dacewa da siffa saboda suna da ƙwayoyin acid, ramuka na musamman waɗanda ke ba su damar fesa dafin da ya ƙunshi sinadarin formic acid (82). Tururuwa suna amfani da serine a matsayin abin da ke haifar da su kuma suna adana adadi mai yawa na tsari a cikin glandar gubarsu, waɗanda aka rufe su sosai don kare tururuwa masu masaukin baki daga gubar tsari har sai an fesa su (78, 83). Acid ɗin formic da suke fitarwa na iya (1) zama pheromone mai faɗakarwa don jawo hankalin wasu tururuwa; (2) zama sinadarai na kariya daga masu fafatawa da masu farauta; da kuma (3) aiki a matsayin wakili na antifungal da antibacterial lokacin da aka haɗa shi da resin a matsayin wani ɓangare na kayan gida (78, 82, 84–88). Acid ɗin formic da tururuwa ke samarwa yana da kaddarorin antimicrobial, yana nuna cewa ana iya amfani da shi azaman ƙari na waje. Bruch et al. (88) sun nuna wannan, waɗanda suka ƙara formic acid na roba a cikin resin kuma sun inganta aikin antifungal sosai. Ƙarin shaida game da ingancin formic acid da kuma amfanin halittunsa shine cewa manyan anteaters, waɗanda ba za su iya samar da acid na ciki ba, suna cinye tururuwa da ke ɗauke da formic acid don samar wa kansu da sinadarin formic acid mai ƙarfi a matsayin madadin acid na narkewar abinci (89).
An yi la'akari da kuma nazarin amfani da formic acid a aikace a fannin noma tsawon shekaru da yawa. Musamman ma, ana iya amfani da formic acid a matsayin ƙari ga abincin dabbobi da silage. Ana ɗaukar sodium formate a cikin siffa mai ƙarfi da ruwa lafiya ga dukkan nau'ikan dabbobi, masu amfani da muhalli (90). Dangane da kimantawarsu (90), an ɗauki matsakaicin yawan formic acid daidai yake da 10,000 mg/kg na abinci lafiya ga dukkan nau'ikan dabbobi, yayin da aka ɗauki matsakaicin yawan formic acid daidai yake da 12,000 mg/kg na abinci lafiya ga aladu. An yi nazarin amfani da formic acid a matsayin inganta abincin dabbobi tsawon shekaru da yawa. Ana ɗaukarsa a matsayin yana da ƙimar kasuwanci a matsayin mai kiyaye silage da kuma maganin kashe ƙwayoyin cuta a cikin abincin dabbobi da kaji.
Ƙarin sinadarai kamar acid koyaushe suna da matuƙar muhimmanci wajen samar da silage da kuma kula da abinci (91, 92). Borreani et al. (91) sun lura cewa domin cimma ingantaccen samar da silage mai inganci, ya zama dole a kula da ingancin abinci yayin da ake riƙe da busasshen abu gwargwadon iko. Sakamakon irin wannan ingantawa shine rage asara a dukkan matakai na tsarin silage: daga yanayin aerobic na farko a cikin silo zuwa fermentation na gaba, ajiya da sake buɗe silo don ciyarwa. An tattauna takamaiman hanyoyin inganta samar da silage na fili da kuma fermentation na silage na gaba dalla-dalla a wani wuri (91, 93-95) kuma ba za a tattauna dalla-dalla a nan ba. Babban matsalar ita ce lalacewar oxidative da yisti da molds ke haifarwa lokacin da iskar oxygen ke cikin silage (91, 92). Saboda haka, an gabatar da inoculants na halitta da ƙari na sinadarai don magance mummunan tasirin lalacewa (91, 92). Sauran abubuwan da ake la'akari da su wajen ƙara silage sun haɗa da iyakance yaɗuwar ƙwayoyin cuta da ka iya kasancewa a cikin silage (misali, ƙwayoyin cuta E. coli, Listeria, da Salmonella) da kuma fungi masu samar da mycotoxin (96–98).
Mack da abokan aikinsa (92) sun raba ƙarin sinadarai na acidic zuwa rukuni biyu. Acid kamar propionic, acetic, sorbic, da benzoic acid suna kiyaye daidaiton silage na aerobic lokacin da aka ciyar da dabbobi ta hanyar iyakance girman yisti da molds (92). Mack da abokan aikinsa (92) sun raba formic acid daga wasu acid kuma sun dauke shi a matsayin mai hana ƙwayoyin cuta na clostridia da lalata ƙwayoyin cuta yayin da suke kiyaye amincin furotin na silage. A aikace, nau'ikan gishirin su sune nau'ikan sinadarai da suka fi yawa don guje wa halayen lalata na acid a cikin nau'in da ba na gishiri ba (91). Ƙungiyoyin bincike da yawa sun kuma yi nazarin formic acid a matsayin ƙarin sinadarai na acid don silage. An san Formic acid saboda saurin yuwuwar acid da tasirin hana shi akan haɓakar ƙwayoyin cuta masu cutarwa waɗanda ke rage furotin da carbohydrates masu narkewa cikin ruwa na silage (99). Saboda haka, He da abokan aikinsa (92) sun kwatanta formic acid tare da ƙarin sinadarai na acid a cikin silage. (100) sun nuna cewa formic acid zai iya hana Escherichia coli da rage pH na silage. An kuma ƙara al'adun ƙwayoyin cuta da ke samar da formic da lactic acid a cikin silage don ƙarfafa acidification da samar da organic acid (101). A gaskiya ma, Cooley et al. (101) sun gano cewa lokacin da aka haɗa silage da 3% (w/v) formic acid, samar da lactic da formic acid ya wuce 800 da 1000 mg na organic acid/100 g samfurin, bi da bi. Mack et al. (92) sun sake duba littattafan bincike na ƙarin silage dalla-dalla, gami da nazarin da aka buga tun 2000 waɗanda suka mayar da hankali kan da/ko sun haɗa da formic acid da sauran acid. Saboda haka, wannan bita ba zai tattauna nazarin mutum ɗaya dalla-dalla ba amma zai taƙaita wasu muhimman bayanai game da ingancin formic acid a matsayin ƙarin silage na sinadarai. An yi nazarin formic acid ba tare da buffered ba da buffered kuma a mafi yawan lokuta Clostridium spp. Ayyukansa na dangi (carbohydrate, furotin, da lactate ɗaukar da butyrate fitarwa) suna raguwa, yayin da samar da ammonia da butyrate ke raguwa kuma riƙewar busassun abubuwa yana ƙaruwa (92). Akwai iyakoki ga aikin formic acid, amma amfani da shi azaman ƙarin silage tare da wasu acid ya bayyana ya shawo kan wasu daga cikin waɗannan matsalolin (92).
Acid na Formic zai iya hana ƙwayoyin cuta masu haifar da cututtuka waɗanda ke haifar da haɗari ga lafiyar ɗan adam. Misali, Pauly da Tam (102) sun yi wa ƙananan ƙwayoyin cuta na dakin gwaje-gwaje allurar L. monocytogenes waɗanda ke ɗauke da matakan busassun abubuwa guda uku (200, 430, da 540 g/kg) na ryegrass sannan aka ƙara musu formic acid (3 ml/kg) ko kwayoyin cuta na lactic acid (8 × 105/g) da enzymes na cellulolytic. Sun ba da rahoton cewa duka magungunan sun rage L. monocytogenes zuwa matakan da ba za a iya gano su ba a cikin ƙarancin busassun abubuwa (200 g/kg). Duk da haka, a cikin matsakaicin busassun abubuwa (430 g/kg), har yanzu ana iya gano L. monocytogenes bayan kwana 30 a cikin silage da aka yi wa formic acid magani. Ragewar L. monocytogenes ya bayyana yana da alaƙa da ƙarancin pH, lactic acid, da haɗakar acid marasa rabuwa. Misali, Pauly da Tam (102) sun lura cewa matakan lactic acid da hadewar acid marasa rabuwa suna da matukar muhimmanci, wanda hakan zai iya zama dalilin da yasa ba a ga raguwar L. monocytogenes a cikin kafofin watsa labarai da aka yi wa maganin formic acid daga silages masu dauke da abubuwan da suka fi busassun abubuwa ba. Ya kamata a gudanar da irin wannan bincike a nan gaba don sauran cututtukan silage da aka saba gani kamar Salmonella da pathogenic E. coli. Cikakken nazarin jerin kwayoyin halittar silage na 16S rDNA na dukkan al'ummar ƙwayoyin halittar silage na iya taimakawa wajen gano canje-canje a cikin yawan ƙwayoyin halittar silage da ke faruwa a matakai daban-daban na fermentation na silage a gaban formic acid (103). Samun bayanan microbiome na iya samar da tallafin nazari don yin hasashen ci gaban fermentation na silage da kuma haɓaka mafi kyawun haɗin ƙari don kiyaye ingancin silage.
A cikin abincin dabbobi da aka yi da hatsi, ana amfani da formic acid a matsayin maganin kashe ƙwayoyin cuta don iyakance matakan ƙwayoyin cuta a cikin nau'ikan abincin da aka samo daga hatsi da kuma wasu sinadaran abinci kamar kayayyakin dabbobi. Ana iya raba tasirin da ke kan yawan ƙwayoyin cuta a cikin kaji da sauran dabbobi zuwa rukuni biyu: tasirin kai tsaye ga yawan ƙwayoyin cuta na abincin da kanta da kuma tasirin da ba kai tsaye ba ga ƙwayoyin cuta waɗanda ke mamaye hanyar narkewar abinci ta dabbobi bayan sun cinye abincin da aka yi wa magani (20, 21, 104). A bayyane yake, waɗannan rukunoni biyu suna da alaƙa, saboda raguwar ƙwayoyin cuta a cikin abincin ya kamata ya haifar da raguwar mamaye lokacin da dabbar ta ci abincin. Duk da haka, halayen ƙwayoyin cuta na wani takamaiman acid da aka ƙara a cikin matrix na abinci na iya shafar abubuwa da yawa, kamar abun da ke cikin abincin da kuma yadda aka ƙara acid ɗin (21, 105).
A tarihi, amfani da formic acid da sauran acid masu alaƙa sun fi mayar da hankali kan sarrafa Salmonella kai tsaye a cikin abincin dabbobi da kaji (21). Sakamakon waɗannan nazarin an taƙaita su dalla-dalla a cikin sake dubawa da dama da aka buga a lokuta daban-daban (18, 21, 26, 47, 104–106), don haka wasu daga cikin mahimman abubuwan da aka gano daga waɗannan nazarin ne kawai aka tattauna a cikin wannan bita. Nazari da yawa sun nuna cewa aikin antimicrobial na formic acid a cikin matrices na abinci ya dogara da adadin da lokacin da aka fallasa formic acid, danshi na matrix na abinci, da yawan ƙwayoyin cuta a cikin abincin da kuma hanyar hanjin dabba (19, 21, 107–109). Nau'in matrix na abinci da tushen sinadaran abincin dabbobi suma suna da tasiri ga abubuwan da ke haifar da hakan. Don haka, wasu bincike da dama sun nuna cewa matakan Salmonella Gubar ƙwayoyin cuta da aka ware daga kayayyakin dabbobi na iya bambanta da waɗanda aka ware daga kayayyakin shuka (39, 45, 58, 59, 110–112). Duk da haka, bambance-bambancen martani ga acid kamar formic acid na iya dangantawa da bambance-bambancen rayuwa a cikin serovar a cikin abinci da zafin da ake sarrafa abincin (19, 113, 114). Bambancin martanin serovar ga maganin acid shima na iya zama sanadin gurɓatar kaji tare da abincin da ya gurɓata (113, 115), kuma bambance-bambancen bayyanar kwayoyin halittar ƙwayoyin cuta (116) suma na iya taka rawa. Bambancin haƙurin acid na iya shafar gano Salmonella a cikin hanyoyin al'adu idan ba a adana acid ɗin da ke ɗauke da abinci yadda ya kamata ba (21, 105, 117–122). Tsarin jiki na abincin (dangane da girman barbashi) kuma na iya shafar samuwar formic acid a cikin hanyar narkewar abinci (123).
Dabaru don inganta ayyukan ƙwayoyin cuta na formic acid da aka ƙara a cikin abincin suma suna da matuƙar muhimmanci. An ba da shawarar yawan sinadarin acid ɗin ga sinadaran ciyar da abinci mai gurɓatawa sosai kafin a haɗa su don rage lalacewar kayan aikin niƙa abinci da matsalolin da ke tattare da ɗanɗanon abincin dabbobi (105). Jones (51) ya kammala da cewa Salmonella da ke cikin abincin kafin a tsaftace sinadarai ya fi wahalar sarrafawa fiye da Salmonella da ke hulɗa da abinci bayan an yi maganin sinadarai. An ba da shawarar maganin zafi na abinci yayin sarrafawa a injin niƙa abinci a matsayin sa baki don iyakance gurɓatar abincin Salmonella, amma wannan ya dogara da abun da ke cikin abincin, girman barbashi, da sauran abubuwan da ke da alaƙa da tsarin niƙa (51). Ayyukan ƙwayoyin cuta na acid suma sun dogara da zafin jiki, kuma yanayin zafi mai yawa a gaban acid na halitta na iya samun tasirin hana haɗin gwiwa akan Salmonella, kamar yadda aka gani a cikin al'adun ruwa na Salmonella (124, 125). Nazari da yawa game da abincin Salmonella da ya gurɓata yana goyan bayan ra'ayin cewa yanayin zafi mai yawa yana ƙara tasirin acid a cikin matrix na ciyarwa (106, 113, 126). Amado et al. (127) sun yi amfani da tsarin haɗakarwa na tsakiya don nazarin hulɗar zafin jiki da acid (formic ko lactic acid) a cikin nau'ikan Salmonella enterica da Escherichia coli guda 10 da aka ware daga nau'ikan kiwon shanu daban-daban kuma aka yi musu allurar a cikin ƙwayoyin shanu masu acid. Sun kammala da cewa zafi shine babban abin da ke shafar rage ƙwayoyin cuta, tare da acid da nau'in keɓewar ƙwayoyin cuta. Tasirin haɗin gwiwa tare da acid har yanzu yana mamaye, don haka ana iya amfani da ƙananan yanayin zafi da yawan acid. Duk da haka, sun kuma lura cewa ba a koyaushe ake lura da tasirin haɗin gwiwa ba lokacin da aka yi amfani da formic acid, wanda ya sa suka yi zargin cewa canjin formic acid a yanayin zafi mafi girma ko tasirin buffering na abubuwan da ke cikin matrix na ciyarwa shine abin da ke haifar da hakan.
Iyakance tsawon lokacin da ake ciyar da abinci kafin a ciyar da dabbobi hanya ce ta sarrafa shigar da ƙwayoyin cuta masu ɗauke da abinci cikin jikin dabbar yayin ciyarwa. Duk da haka, da zarar acid ɗin da ke cikin abincin ya shiga cikin hanji, yana iya ci gaba da yin aikin ƙwayoyin cuta. Ayyukan ƙwayoyin cuta na abubuwan da ke ɗauke da acid a cikin hanji na iya dogara ne akan abubuwa da yawa, ciki har da yawan acid na ciki, wurin aiki na hanji, pH da abun da ke cikin iskar oxygen na hanji, shekarun dabbar, da kuma haɗin da ke tsakanin ƙwayoyin cuta na ciki (wanda ya dogara da wurin da hanji ke cikin da kuma girman dabbar) (21, 24, 128–132). Bugu da ƙari, yawan ƙwayoyin cuta masu ɗauke da anaerobic a cikin hanji (wanda ke zama rinjaye a cikin ƙananan hanyoyin narkewar abinci na dabbobi masu ɗauke da gastrointestinal yayin da suka girma) yana samar da acid na halitta ta hanyar fermentation, wanda hakan kuma yana iya yin tasiri mai ƙarfi ga ƙwayoyin cuta masu wucewa da ke shiga cikin hanji (17, 19–21).
Yawancin binciken farko ya mayar da hankali kan amfani da sinadarai masu gina jiki, gami da tsarin, don iyakance Salmonella a cikin sashin gastrointestinal na kaji, wanda aka tattauna dalla-dalla a cikin sake dubawa da yawa (12, 20, 21). Lokacin da aka yi la'akari da waɗannan nazarin tare, za a iya yin wasu muhimman abubuwan lura. McHan da Shotts (133) sun ba da rahoton cewa ciyar da formic da propionic acid ya rage matakan Salmonella Typhimurium a cikin cecum na kaji da aka yi wa allurar ƙwayoyin cuta kuma sun ƙididdige su a cikin kwanaki 7, 14, da 21 na haihuwa. Duk da haka, lokacin da Hume et al. (128) suka lura da propionate mai lakabin C-14, sun kammala da cewa ƙarancin propionate a cikin abincin zai iya isa ga cecum. Har yanzu ba a tantance ko wannan gaskiya ne ga formic acid ba. Duk da haka, kwanan nan Bourassa et al. (134) sun ruwaito cewa ciyar da formic da propionic acid ya rage yawan Salmonella Typhimurium a cikin cecum na kaji da aka yi wa allurar ƙwayoyin cuta, waɗanda aka ƙididdige su a kwanaki 7, 14, da 21 na haihuwa. (132) ya lura cewa ciyar da formic acid a 4 g/t ga kaji masu gasa a lokacin girma na makonni 6 ya rage yawan S. Typhimurium a cikin cecum zuwa ƙasa da matakin ganowa.
Kasancewar formic acid a cikin abinci na iya yin tasiri ga wasu sassan tsarin narkewar kaji. Al-Tarazi da Alshavabkeh (134) sun nuna cewa cakuda formic acid da propionic acid na iya rage gurɓatar Salmonella pullorum (S. PRlorum) a cikin amfanin gona da cecum. Thompson da Hinton (129) sun lura cewa cakuda formic acid da propionic acid da ake samu a kasuwa yana ƙara yawan acid a cikin amfanin gona da gizzard kuma yana kashe ƙwayoyin cuta akan Salmonella Enteritidis PT4 a cikin samfurin in vitro a ƙarƙashin yanayin kiwon dabbobi. Wannan ra'ayi yana da goyan bayan bayanan in vivo daga Bird et al. (135) da aka ƙara formic acid a cikin ruwan sha na kaji broiler a lokacin azumin da aka kwaikwayi kafin jigilar su, kamar yadda kaji broiler da ake sha kafin jigilar su zuwa masana'antar sarrafa kaji. Ƙara sinadarin formic acid a cikin ruwan sha ya haifar da raguwar adadin S. Typhimurium a cikin amfanin gona da epididymis, da kuma raguwar yawan amfanin gona masu kyau na S. Typhimurium, amma ba a cikin adadin epididymis masu kyau ba (135). Ci gaban tsarin isar da abinci wanda zai iya kare sinadarai masu rai yayin da suke aiki a cikin ƙananan hanyoyin narkewar abinci na iya taimakawa wajen inganta inganci. Misali, an nuna cewa microencapsulation na formic acid da ƙari da shi a cikin abincin yana rage adadin Salmonella Enteritidis a cikin abubuwan da ke cikin cecal (136). Duk da haka, wannan na iya bambanta dangane da nau'in dabbobi. Misali, Walia et al. (137) ba su lura da raguwar Salmonella a cikin cecum ko lymph nodes na aladu masu kwanaki 28 da aka ciyar da cakuda formic acid, citric acid, da capsules mai mahimmanci ba, kuma kodayake an rage fitar Salmonella a cikin najasa a rana ta 14, ba a rage shi ba a rana ta 28. Sun nuna cewa an hana watsa Salmonella a kwance tsakanin aladu.
Duk da cewa nazarin formic acid a matsayin maganin kashe ƙwayoyin cuta a kiwon dabbobi ya fi mayar da hankali kan Salmonella da ake samu daga abinci, akwai kuma wasu bincike da ke nuni ga wasu ƙwayoyin cuta na ciki. Nazarin in vitro na Kovanda et al. (68) sun nuna cewa formic acid na iya yin tasiri ga wasu ƙwayoyin cuta na ciki da abinci ke haifarwa, ciki har da Escherichia coli da Campylobacter jejuni. Nazarin da aka yi a baya ya nuna cewa sinadaran halitta (misali, lactic acid) da gauraye na kasuwanci da ke ɗauke da formic acid a matsayin sinadari na iya rage matakan Campylobacter a cikin kaji (135, 138). Duk da haka, kamar yadda Beyer et al. (67) ya lura a baya, amfani da formic acid a matsayin maganin kashe ƙwayoyin cuta a kan Campylobacter na iya buƙatar taka tsantsan. Wannan binciken yana da matsala musamman ga ƙarin abinci a cikin kaji saboda formic acid shine babban tushen kuzarin numfashi ga C. jejuni. Bugu da ƙari, wani ɓangare na yankin gastrointestinal ɗinsa ana tsammanin ya faru ne saboda haɗuwar abinci tare da samfuran fermentation na acid da ƙwayoyin cuta na ciki ke samarwa, kamar formate (139). Wannan ra'ayi yana da wasu tushe. Saboda tsarin yana da sinadarin chemoattractant ga C. jejuni, masu maye gurbi biyu waɗanda ke da lahani a cikin tsarin dehydrogenase da hydrogenase sun rage yawan mamayewar cecal a cikin kaji masu broiler idan aka kwatanta da nau'in C. jejuni na daji (140, 141). Har yanzu ba a san ko menene matakin da ƙarin sinadarin formic acid na waje ke shafar mamayewar hanyoyin ciki ta hanyar C. jejuni a cikin kaji ba. Yawan tsarin gastrointestinal na iya zama ƙasa saboda catabolism na wasu ƙwayoyin cuta na ciki ko kuma sha a cikin babban hanyar ciki, don haka masu canji da yawa na iya yin tasiri ga wannan. Bugu da ƙari, tsarin samfurin samfurin fermentation ne da wasu ƙwayoyin cuta na ciki ke samarwa, wanda zai iya yin tasiri ga jimillar matakan tsarin ciki. Ƙididdige tsarin a cikin abubuwan da ke cikin gastrointestinal da gano kwayoyin halittar formate dehydrogenase ta amfani da metagenomics na iya haskaka wasu fannoni na yanayin halittu na ƙwayoyin cuta masu samar da tsarin.
Roth da abokan aikinsa (142) sun kwatanta tasirin ciyar da kaji masu cin naman kaza da maganin rigakafi na enrofloxacin ko cakuda formic, acetic, da propionic acid akan yawan Escherichia coli mai jure wa maganin rigakafi. An ƙididdige jimlar E. coli isolates da masu jure wa maganin rigakafi a cikin samfuran najasa da aka tattara daga kaji masu cin naman kaza na kwana 1 da kuma a cikin samfuran abubuwan da ke cikin cecal daga kaji masu cin naman kaza na kwanaki 14 da 38. An gwada E. coli isolates don juriya ga ampicillin, cefotaxime, ciprofloxacin, streptomycin, sulfamethoxazole, da tetracycline bisa ga wuraren da aka riga aka ƙayyade ga kowane maganin rigakafi. Lokacin da aka ƙididdige kuma aka siffanta yawan E. coli, babu enrofloxacin ko ƙarin acid cocktail da ya canza jimlar adadin E. coli da aka ware daga ceca na kaji masu cin naman kaza na kwanaki 17 da 28. Tsuntsayen da aka ciyar da abinci mai gina jiki na enrofloxacin sun ƙara yawan E. coli mai jure wa ciprofloxacin-, streptomycin-, sulfamethoxazole-, da tetracycline da kuma raguwar matakan E. coli mai jure wa cefotaxime a cikin ceca. Tsuntsayen da aka ciyar da hadaddiyar giyar sun ragu da adadin E. coli mai jure wa ampicillin da tetracycline a cikin ceca idan aka kwatanta da tsuntsayen da aka ciyar da enrofloxacin. Tsuntsayen da aka ciyar da hadaddiyar giyar sun kuma sami raguwar adadin E. coli mai jure wa ciprofloxacin da sulfamethoxazole a cikin cecum idan aka kwatanta da tsuntsayen da aka ciyar da enrofloxacin. Hanyar da acid ke rage adadin E. coli mai jure wa maganin rigakafi ba tare da rage jimlar E. coli ba har yanzu ba a fayyace ba. Duk da haka, sakamakon binciken da Roth et al. suka yi daidai da na ƙungiyar enrofloxacin. (142) Wannan na iya zama alamar raguwar yaduwar kwayoyin halittar juriyar maganin rigakafi a cikin E. coli, kamar masu hana plasmid da Cabezon et al. suka bayyana (143). Zai zama abin sha'awa a gudanar da cikakken bincike kan juriyar maganin rigakafi da aka yi amfani da shi ta hanyar plasmid a cikin yawan kaji a cikin abincin da ke cikin hanji a gaban ƙarin abinci kamar formic acid da kuma ƙara inganta wannan bincike ta hanyar tantance juriyar gastrointestinal.
Ya kamata a yi amfani da ƙarin abinci mai kyau na ƙwayoyin cuta don magance cututtuka a matsayin mafi kyawun tasiri ga ƙwayoyin cuta na ciki, musamman ga waɗanda ake ganin suna da amfani ga mai masaukin baki. Duk da haka, ƙwayoyin halitta da aka ba da su ta hanyar exogenous na iya yin illa ga ƙwayoyin cuta na ciki da ke zaune a ciki kuma har zuwa wani lokaci yana kawar da kaddarorin kariya daga ƙwayoyin cuta. Misali, Thompson da Hinton (129) sun lura da raguwar matakan lactic acid na amfanin gona a cikin kaji masu kwanciya waɗanda aka ciyar da cakuda formic da propionic acid, suna nuna cewa kasancewar waɗannan ƙwayoyin halitta na waje a cikin amfanin gona ya haifar da raguwar lactobacilli na amfanin gona. Ana ɗaukar lactobacilli na amfanin gona a matsayin shinge ga Salmonella, don haka katsewar wannan ƙwayoyin cuta na gida na iya zama illa ga nasarar rage yawan mallaka na Salmonella na hanyar narkewar abinci (144). Açıkgöz da abokan aikinsa sun gano cewa ƙananan tasirin gastrointestinal na tsuntsaye na iya zama ƙasa. (145) Ba a sami wani bambanci ba a cikin jimlar ƙwayoyin hanji ko Escherichia coli a cikin kaji masu cin abinci na kwanaki 42 waɗanda ke shan ruwan acid mai acidic da formic acid. Marubutan sun ba da shawarar cewa wannan na iya faruwa ne saboda ana samar da tsarin a cikin babban hanji, kamar yadda wasu masu bincike suka lura tare da man kitse mai gajeru (SCFA) wanda aka ba shi ta hanyar exogenously (128, 129).
Kare formic acid ta hanyar wani nau'in ɓoyewa na iya taimaka masa ya isa ga ƙananan hanyoyin ciki. (146) ya lura cewa microencapsulated formic acid ya ƙara yawan adadin short-chain fatty acid (SCFA) a cikin cecum na aladu idan aka kwatanta da aladu da aka ciyar da formic acid ba tare da kariya ba. Wannan sakamakon ya sa marubutan suka ba da shawarar cewa formic acid na iya isa ga ƙananan hanyoyin ciki idan an kare shi da kyau. Duk da haka, wasu sigogi da yawa, kamar yawan formate da lactate, kodayake ya fi na aladu da aka ciyar da abinci mai sarrafawa, ba su bambanta a kididdiga da waɗanda ke cikin aladu da aka ciyar da abinci mai kariya ba. Kodayake aladu da aka ciyar da formic acid ba tare da kariya ba sun nuna kusan sau uku na karuwar lactic acid, adadin lactobacilli bai canza ta kowace magani ba. Bambancin na iya bayyana ga sauran ƙananan ƙwayoyin cuta masu samar da lactic acid a cikin cecum (1) waɗanda ba a gano su ta hanyar waɗannan hanyoyin ba da/ko (2) waɗanda ayyukansu na rayuwa suka shafi, ta haka suna canza tsarin fermentation ta yadda lactobacilli mai zama ke samar da ƙarin lactic acid.
Domin yin nazarin tasirin ƙarin abinci a kan hanyar narkewar abinci ta dabbobin gona daidai, ana buƙatar hanyoyin gano ƙwayoyin cuta masu inganci. A cikin 'yan shekarun nan, an yi amfani da tsarin tsara kwayoyin halitta na gaba (NGS) na kwayar halittar RNA ta 16S don gano ƙwayoyin cuta da kuma kwatanta bambancin al'ummomin ƙwayoyin cuta (147), wanda ya ba da kyakkyawar fahimtar hulɗar da ke tsakanin ƙarin abinci da ƙwayoyin cuta na gastrointestinal na dabbobin abinci kamar kaji.
Nazarce-nazarce da dama sun yi amfani da tsarin microbiome don tantance martanin da ƙwayoyin cuta na ciki na kaza ke bayarwa ga ƙarin abinci. Oakley da abokan aikinsa (148) sun gudanar da wani bincike a kan kaji masu cin abinci na kwanaki 42 da aka ƙara musu nau'in formic acid, propionic acid, da fatty acids masu matsakaicin sarka a cikin ruwan sha ko abincinsu. An ƙalubalanci kaji masu yin rigakafi da nau'in Salmonella typhimurium mai jure wa acid nalidixic kuma an cire ceca ɗinsu a kwanaki 0, 7, 21, da 42 na haihuwa. An shirya samfuran cecal don pyrosequencing 454 kuma an kimanta sakamakon jerin don kwatanta rarrabuwa da kamanceceniya. Gabaɗaya, jiyya ba ta yi tasiri sosai ga matakan cecal microbiome ko S. Typhimurium ba. Duk da haka, jimlar adadin gano Salmonella ya ragu yayin da tsuntsayen suka tsufa, kamar yadda aka tabbatar ta hanyar nazarin ƙwayoyin cuta na microbiome, kuma yawan adadin Salmonella shima ya ragu akan lokaci. Marubutan sun lura cewa yayin da tsuntsayen broilers suka tsufa, bambancin yawan ƙwayoyin cuta na cecal ya ƙaru, tare da manyan canje-canje a cikin flora na ciki da aka lura a duk ƙungiyoyin magani. A cikin wani bincike na baya-bayan nan, Hu et al. (149) sun kwatanta tasirin shan ruwa da ciyar da abinci wanda aka ƙara masa cakuda sinadarai na halitta (formic acid, acetic acid, propionic acid, da ammonium formate) da virginiamycin akan samfuran ƙwayoyin cuta na cecal daga kaji masu broiler da aka tattara a matakai biyu (kwanaki 1-21 da kwanaki 22-42). Kodayake an lura da wasu bambance-bambance a cikin bambancin ƙwayoyin cuta na cecal a tsakanin ƙungiyoyin magani a kwanaki 21 na haihuwa, babu wani bambanci a cikin bambancin ƙwayoyin cuta na α- ko β- a cikin kwanaki 42. Ganin rashin bambance-bambance a cikin kwanaki 42 na haihuwa, marubutan sun yi hasashen cewa fa'idar girma na iya kasancewa saboda kafa ƙwayoyin cuta masu bambancin yanayi da wuri.
Binciken ƙwayoyin cuta da ke mai da hankali kan al'ummar ƙwayoyin cuta na cecal kawai ba zai iya nuna inda yawancin tasirin ƙwayoyin cuta na abinci ke faruwa a cikin hanyar ciki ba. Kwayoyin cuta na sama na kaji masu cin nama na iya zama mafi sauƙin kamuwa da tasirin ƙwayoyin cuta na abinci, kamar yadda sakamakon Hume et al. (128) ya nuna. Hume et al. (128) sun nuna cewa yawancin propionate da aka ƙara a waje an sha shi a cikin babban hanyar ciki na tsuntsaye. Binciken da aka yi kwanan nan kan halayyar ƙwayoyin cuta na ciki suma suna goyon bayan wannan ra'ayi. Nava et al. (150) sun nuna cewa haɗuwar ƙwayoyin cuta na halitta [DL-2-hydroxy-4(methylthio)butyric acid], formic acid, da propionic acid (HFP) sun shafi ƙwayoyin cuta na hanji kuma sun ƙara yawan mulkin mallaka na Lactobacillus a cikin ileum na kaji. Kwanan nan, Goodarzi Borojeni et al. (150) sun nuna cewa haɗin haɗin acid na halitta [DL-2-hydroxy-4(methylthio)butyric acid], formic acid, da propionic acid (HFP) ya shafi ƙwayoyin cuta na hanji da kuma ƙara yawan Lactobacillus a cikin ileum na kaji. (151) sun yi nazarin ciyar da kaji masu broiler cakuda formic acid da propionic acid a cikin taro biyu (0.75% da 1.50%) na tsawon kwanaki 35. A ƙarshen gwajin, an cire amfanin gona, ciki, kashi biyu bisa uku na ileum, da cecum kuma an ɗauki samfura don nazarin adadi na takamaiman flora na ciki da metabolites ta amfani da RT-PCR. A al'ada, yawan acid na halitta bai shafi yawan Lactobacillus ko Bifidobacterium ba, amma ya ƙara yawan Clostridium. A cikin ileum, canje-canjen kawai sune raguwar Lactobacillus da Enterobacter, yayin da a cikin cecum waɗannan flora ba su canza ba (151). A mafi yawan yawan sinadarin Organic acid, an rage yawan sinadarin lactic acid (D da L) a cikin amfanin gona, yawan sinadarin Organic acid guda biyu ya ragu a cikin gizzard, kuma yawan sinadarin Organic acid ya ragu a cikin cecum. Babu wani canji a cikin ileum. Dangane da gajerun kitse mai kitse (SCFAs), sau ɗaya tilo da aka samu a cikin amfanin gona da gizzard na kwayoyin halittar tsuntsayen da aka ciyar da su shine a matakin propionate. Tsuntsayen da suka ciyar da ƙarancin sinadarin Organic acid sun nuna karuwar propionate kusan ninki goma a cikin amfanin gona, yayin da tsuntsayen da suka ciyar da sinadarin Organic acid guda biyu sun nuna karuwar propionate sau takwas da goma sha biyar a cikin gizzard, bi da bi. Karuwar sinadarin acetate a cikin ileum bai kai ninki biyu ba. Gabaɗaya, waɗannan bayanai suna goyon bayan ra'ayin cewa yawancin tasirin amfani da sinadarin Organic acid na waje ya bayyana a cikin yawan amfanin gona, yayin da sinadarin Organic acid bai yi tasiri sosai ga ƙananan ƙwayoyin cuta na ciki ba, wanda ke nuna cewa yanayin fermentation na manyan ƙwayoyin halittar hanji da ke zaune a ciki na iya canzawa.
A bayyane yake, ana buƙatar ƙarin bayani game da ƙwayoyin cuta don bayyana cikakken martanin ƙwayoyin cuta don ƙirƙirar su a cikin hanyar narkewar abinci. Cikakken bincike game da tsarin ƙwayoyin cuta na takamaiman sassan narkewar abinci, musamman sassan sama kamar amfanin gona, na iya samar da ƙarin haske game da zaɓin wasu ƙungiyoyi na ƙwayoyin cuta. Ayyukansu na rayuwa da enzymatic suma na iya tantance ko suna da alaƙa mai adawa da ƙwayoyin cuta da ke shiga cikin tsarin narkewar abinci. Hakanan zai zama abin sha'awa a gudanar da nazarin metagenomic don tantance ko fallasa ga ƙarin sinadarai masu guba a lokacin rayuwar tsuntsaye yana zaɓar ƙwayoyin cuta masu "jure acid", da kuma ko kasancewar da/ko aikin metabolism na waɗannan ƙwayoyin cuta zai wakilci ƙarin shinge ga mamaye ƙwayoyin cuta.
An shafe shekaru da yawa ana amfani da formic acid a matsayin wani sinadari a cikin abincin dabbobi da kuma silage acidification. Ɗaya daga cikin manyan amfaninsa shine aikin maganin ƙwayoyin cuta don iyakance adadin ƙwayoyin cuta a cikin abincin da kuma mamaye su a cikin tsarin narkewar abinci na tsuntsaye. Nazarin in vitro ya nuna cewa formic acid wakili ne mai tasiri wajen kashe ƙwayoyin cuta na Salmonella da sauran ƙwayoyin cuta. Duk da haka, amfani da formic acid a cikin matrices na abinci na iya iyakancewa ta hanyar yawan abubuwan da ke cikin sinadaran abinci da kuma yuwuwar iyawar su ta buffering. Formic acid yana da tasirin ƙin yarda ga Salmonella da sauran ƙwayoyin cuta lokacin da aka sha ta hanyar ciyarwa ko ruwan sha. Duk da haka, wannan ƙin yarda yana faruwa ne musamman a cikin babban tsarin narkewar abinci, saboda yawan formic acid na iya raguwa a cikin ƙananan tsarin narkewar abinci, kamar yadda yake a cikin propionic acid. Manufar kare formic acid ta hanyar rufewa tana ba da damar isar da ƙarin acid zuwa ƙananan tsarin narkewar abinci. Bugu da ƙari, bincike ya nuna cewa cakuda Organic acid ya fi tasiri wajen inganta aikin kaji fiye da sarrafa acid ɗaya (152). Kwayoyin cuta na Campylobacter a cikin tsarin narkewar abinci na iya amsawa ta hanyoyi daban-daban ga tsarin, domin yana iya amfani da tsarin azaman mai ba da gudummawa ta hanyar lantarki, kuma tsarin shine babban tushen kuzarinsa. Ba a san ko ƙara yawan ƙwayoyin cuta a cikin tsarin narkewar abinci zai yi amfani ga Campylobacter ba, kuma wannan bazai faru ba dangane da sauran ƙwayoyin cuta na ciki waɗanda za su iya amfani da tsarin azaman substrate.
Ana buƙatar ƙarin bincike don bincika tasirin formic acid na ciki akan ƙwayoyin cuta na ciki waɗanda ba sa haifar da cututtuka. Mun fi son yin amfani da zaɓi wajen kai hari ga ƙwayoyin cuta ba tare da ɓatar da ƙwayoyin cuta na ciki waɗanda ke da amfani ga mai masaukin baki ba. Duk da haka, wannan yana buƙatar ƙarin bincike mai zurfi game da jerin ƙwayoyin cuta na waɗannan al'ummomin ƙwayoyin cuta na ciki waɗanda ke zaune. Kodayake an buga wasu bincike kan ƙwayoyin cuta na cecal na tsuntsayen da aka yi wa magani da formic acid, ana buƙatar ƙarin kulawa ga al'ummar ƙwayoyin cuta na ciki ta sama. Gano ƙananan halittu da kwatanta kamanceceniya tsakanin al'ummomin ƙwayoyin cuta na ciki a gaban ko rashin formic acid na iya zama bayanin da ba a cika ba. Ana buƙatar ƙarin bincike, gami da metabolomics da metagenomics, don fayyace bambance-bambancen aiki tsakanin ƙungiyoyi masu kama da juna. Irin wannan halayyar yana da mahimmanci don kafa alaƙar da ke tsakanin al'ummar ƙwayoyin cuta na ciki da martanin aikin tsuntsaye ga masu ingantawa bisa ga formic acid. Haɗa hanyoyi da yawa don fayyace aikin ciki daidai ya kamata ya ba da damar haɓaka dabarun ƙarin acid na halitta mafi inganci kuma a ƙarshe inganta hasashen lafiyar tsuntsaye da aiki mafi kyau yayin da yake iyakance haɗarin amincin abinci.
SR ta rubuta wannan bita tare da taimakon DD da KR. Duk marubutan sun ba da gudummawa mai yawa ga aikin da aka gabatar a cikin wannan bita.
Marubutan sun bayyana cewa wannan bitar ta sami kuɗi daga Kamfanin Anitox don fara rubutawa da buga wannan bitar. Masu ba da tallafin ba su da wani tasiri kan ra'ayoyi da sakamakon da aka bayyana a cikin wannan labarin bitar ko kuma a kan shawarar buga ta.
Sauran marubutan sun bayyana cewa an gudanar da binciken ne ba tare da wata alaƙa ta kasuwanci ko ta kuɗi ba wadda za a iya fassara ta a matsayin wata matsala ta sha'awa.
Dr. DD yana so ya yaba da goyon bayan da Jami'ar Arkansas ta samu daga Makarantar Digiri ta Jami'ar Arkansas ta hanyar wani Babban Taron Koyarwa, da kuma ci gaba da goyon bayan Shirin Kimiyyar Kwayoyin Halitta da Kwayoyin Halitta na Jami'ar Arkansas da kuma Sashen Kimiyyar Abinci. Bugu da ƙari, marubutan suna so su gode wa Anitox saboda goyon bayan farko da suka bayar wajen rubuta wannan bita.
1. Dibner JJ, Richards JD. Amfani da masu haɓaka haɓakar ƙwayoyin cuta a fannin noma: tarihi da hanyoyin aiki. Kimiyyar Kaji (2005) 84:634–43. doi: 10.1093/ps/84.4.634
2. Jones FT, Rick SC. Tarihin ci gaban ƙwayoyin cuta da sa ido a cikin abincin kaji. Kimiyyar Kaji (2003) 82:613–7. doi: 10.1093/ps/82.4.613
3. Tsintsiya LJ. Ka'idar hana ƙwayoyin cuta ta masu haɓaka haɓakar ƙwayoyin cuta. Kimiyyar Kaji (2017) 96:3104–5. doi: 10.3382/ps/pex114
4. Sorum H, L'Abe-Lund TM. Juriyar ƙwayoyin cuta a cikin ƙwayoyin cuta da ake samu a abinci—sakamakon katsewar hanyoyin sadarwa na ƙwayoyin cuta a duniya. Mujallar Duniya ta Abinci Mai Ƙwayoyin Halittu (2002) 78:43–56. doi: 10.1016/S0168-1605(02)00241-6
5. Van Immerseel F, Cauwaerts K, Devriese LA, Heesebroek F, Ducatel R. Ƙarin abinci don sarrafa Salmonella a cikin abinci. Mujallar Duniya ta Kimiyyar Kaji (2002) 58:501–13. doi: 10.1079/WPS20020036
6. Angulo FJ, Baker NL, Olsen SJ, Anderson A, Barrett TJ. Amfani da magungunan kashe ƙwayoyin cuta a fannin noma: sarrafa watsa juriya ga ƙwayoyin cuta ga mutane. Taro kan Cututtukan Yaran Yara (2004) 15:78–85. doi: 10.1053/j.spid.2004.01.010
7. Lekshmi M, Ammini P, Kumar S, Varela MF. Yanayin samar da abinci da kuma juyin halittar juriya ga ƙwayoyin cuta a cikin ƙwayoyin cuta na ɗan adam da dabbobi suka samo asali. Ilimin Halittu (2017) 5:11. doi: 10.3390/ƙwayoyin cuta5010011
8. Lourenço JM, Seidel DS, Callaway TR. Babi na 9: Maganin rigakafi da aikin hanji: tarihi da halin da ake ciki a yanzu. A cikin: Ricke SC, edita. Inganta lafiyar hanji a cikin kaji. Cambridge: Burley Dodd (2020). Shafuka 189–204. DOI: 10.19103/AS2019.0059.10
9. Rikicin SC. No. 8: Ciyar da Tsafta. A cikin: Dewulf J, van Immerzeel F, ed. Halittar halittu a cikin Samar da Dabbobi da Magungunan Dabbobi. Leuven: ACCO (2017). Shafi na 144-76.