Explore
Communities in English
Advertise on Engormix

In-vitro digestive assay to understand the effect of probiotics and a prebiotic and essential oil blend on Salmonella Enteritidis

Published: February 7, 2022
By: Ishab Poudel*¹GS, Alamanda Calvert², Pratima Adhikari¹. ¹Mississippi State University, ²BioMatrix International.
This study evaluated the effect of probiotics, a prebiotic and essential oil blend and their combination on the growth of Salmonella Enteritidis (SE) in a digestive assay mimicking three digestive compartments of the poultry digestive tract: crop, proventriculus, and intestine. A poultry commensal Lactobacillus reuteri (LR) and SE strain were utilized. The prebiotic product was included at 0.025% (w/w) and probiotic product, a combination of 3 strains of Bacillus spp., at 2 × 106 cfu/g in the feed. This experiment was a completely randomized design with the treatments: Positive control (PC); PRE = PC + prebiotic; PRO = PC + probiotic; and PRE + PRO. In the crop, 5 g of peaking layer feed (4.5% Ca), 1 ml each of SE (2 × 106 cfu/ ml) and LR (2 × 106 cfu/ml), and 0.03 M hydrochloric acid (HCL) were added. pH was adjusted to 5.2 with HCL as needed and tube mixed by shaking vigorously and incubated for 30 min at 40°C. The proventriculus was simulated by adding pepsin and 1.0 M HCL to reduce the pH to 3.0 and incubated for 45 min at 40°C. Intestinal conditions were simulated by adding pancreatin and sodium bicarbonate to adjust the pH to 6.4 to 6.8 and incubated for 2 h at 40°C. Total bacterial count changes were recorded for each compartment by spread plate technique and incubated at 37°C for 48 h. XLT4 and MRS were used for SE and LR and incubated aerobically and anaerobically, respectively. Heat shock was applied at 80°C for 10 mins before enumerating Bacillus on TSA agar aerobically. Data were logtransformed and subjected to ANOVA using the PROC GLM procedure of SAS (V9.4), means were separated using least-squares means. An interaction between compartment and product occurred for total counts of SE (P< 0.001). In the intestine, PRE, PRO, or PRE+PRO significantly reduced the total count of SE compared to the PC (P< 0.05). Bacillus and LR total counts increased from crop to proventriculus to intestine (P< 0.001). PRE and PRO products were able to reduce growth of SR in-vitro but did not show additive effect. The amount of HCL was more than what has been previously used in similar digestibility assays. Follow-up in-vitro experiments are needed to validate if the efficacy of these products differs when using broiler or layer diets due to dietary Ca buffering capacity.
Key Words: Prebiotic, Probiotic, Digestive assay, in-vitro, Salmonella
Related topics
Authors:
Alamanda Calvert
BioMatrix International
Follow
Ishab Poudel
Mississippi State University
Follow
Pratima Adhikari, Veterinarian, PhD (poultry)
Mississippi State University
Follow
Join to be able to comment.
Once you join Engormix, you will be able to participate in all content and forums.
* Required information
Would you like to discuss another topic? Create a new post to engage with experts in the community.
Create a post
Join Engormix and be part of the largest agribusiness social network in the world.
LoginRegister