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- Title
A butirát antibakteriális hatékonyságának in vitro vizsgálata különféle Campylobacter jejuni törzseken.
- Authors
Janka, Petrilla; Gábor, Mátis; Andor, Molnár; Ákos, Jerzsele; László, Pál; Péter, Gálfi; Zsuzsanna, Neogrády; Károly, Dublecz
- Abstract
Background: Although there is a great emphasis on meat safety in the poultry industry, chicken meat is a frequent source of the zoonotic Campylobacter jejuni infections. The possibility of carcass contamination is correlated with the number of C. jejuni bacteria in the intestinal tract of the birds, therefore, controlling bacterial colonization is of special importance already at the flock level. Application of short chain fatty acids could be an alternative strategy meeting the needs of the animals and the requirements of food safety regulations, as well. Objectives: In this study, we aimed to assess the antibacterial efficacy of butyrate on various C. jejuni strains at two pH values (6.0 and 7.4) in vitro, together with enrofloxacin and ampicillin sensitivity. Materials and Methods: Eight C. jejuni strains (7*105 CFU/ml) were incubated in Bolton broth buffer with different concentrations of sodium butyrate for 48 hours. Minimal inhibitory and bactericidal concentrations (MIC and MBC) of butyrate were determined by colony counting on Campylobacter selective agar plates. Conventional agar-diffusion test was used for the evaluation of antibiotic sensitivity. Results and Discussion: Butyrate exerted its inhibitory effect only at 100 mmol/l concentration at pH 7.4, while its effectivity remarkably increased on the lower pH: MIC was detected to be 5 mmol/l and MBC was measured strain-dependently as 5 or 7.5 mmol/l. All tested strains were sensitive to enrofloxacin, only one showed ampicillin-resistance, and all strains with the exception of one showed similar sensitivity to butyrate. Decreased butyrate susceptibility of this single field isolate was associated with ampicillin resistance. Based on our results, it can be stated that butyrate applied in the required concentration and at lower pH acts effectively against most C. jejuni strains in vitro. Hence, it might be a useful tool to reduce enteral C. jejuni colonization. However, several additional factors might influence the antibacterial efficacy of butyrate under in vivo conditions, which should be further analysed.
- Subjects
BOLTON (England); SODIUM butyrate; CAMPYLOBACTER infections; CAMPYLOBACTER jejuni; BACTERIAL colonies; FOOD of animal origin; POULTRY industry
- Publication
Magyar Állatorvosok Lapja, 2021, Vol 143, Issue 1, p57
- ISSN
0025-004X
- Publication type
Article