Citrus Products Decrease Growth of E. coli O157:H7 and Salmonella Typhimurium in Pure Culture and in Fermentation with Mixed Ruminal Microorganisms In Vitro

Callaway, Todd R.; Carroll, J.A.; Arthington, J. D.; CW, Pratt,; Edrington, Tom S.; Anderson, Robin C.; Galyean, M. L.; Ricke, Steve C.; Crandall, Philip G.; Nisbet, David J.

doi:10.1089/fpd.2008.0088

Cited by 43 publications

(36 citation statements)

References 33 publications

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“…However, in their studies Martin-Peláez et al (25,26) used very high numbers of Salmonella cells (Ͼlog 7.0 CFU), which would not naturally occur during a normal Salmonella infection. Callaway et al (7), using an in vitro simulation technique for ruminal fermentation, found that pectin could significantly reduce the prevalence of Salmonella. This was partially confirmed by our results, but only the relative proportion of Salmonella was reduced with pectin, as was also the case with the hull-less barley cultivars CDC McGwire, CDC Fibar, SH99250, and SB94893.…”

Section: Vol 75 2009 Cereal Carbohydrates and Intestinal Microbial mentioning

confidence: 99%

Effect of Carbohydrate Composition in Barley and Oat Cultivars on Microbial Ecophysiology and Proliferation of Salmonella enterica in an In Vitro Model of the Porcine Gastrointestinal Tract

Pieper

Bindelle

Rossnagel

et al. 2009

Appl Environ Microbiol

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The influence of the carbohydrate (CHO) composition of cereal cultivars on microbial ecophysiology was studied using an in vitro model of the porcine gastrointestinal tract. Ten hull-less barley cultivars, six barley cultivars with hulls, six oat cultivars, and six oat groats that differed in ␤-glucan, nonstarch polysaccharide (NSP), and starch contents and starch type were hydrolyzed enzymatically and incubated for 72 h with pig feces. Fermentation kinetics were modeled, and microbial compositions and short-chain fatty acid (SCFA) profiles were analyzed using terminal restriction fragment length polymorphism and gas chromatography. Cluster analysis and canonical ordination revealed different effects on fermentation and microbial ecology depending on the type of CHO and cultivar. First, in cultivars of barley with hulls and oats, the cellulose and insoluble NSP contents (i) increased Ruminococcus flavefaciens-like and Clostridium xylanolyticum-like phylotypes, (ii) increased acetate production, and (iii) decreased fermentation activity. Second, in hull-less barley cultivars the ␤-glucan, amylose, amylopectin, crude protein, and soluble NSP contents determined the microbial community composition and activity as follows: (i) the amylose contents of the hull-less barley varieties increased the butyrate production and the abundance of Clostridium butyricum-like phylotypes, (ii) the ␤-glucan content determined the total amounts of SCFA, and (iii) the amylopectin and starch contents affected the abundance of Clostridium ramosum-like phylotypes, members of Clostridium cluster XIVa, and Bacteroides-like bacteria. Finally, the effect of CHO on proliferation of Salmonella enterica in the model was determined. Salmonella cell counts were not affected, but the relative proportion of Salmonella decreased with hull-less barley cultivars and increased with oat cultivars as revealed by quantitative PCR. Our results shed light on the complex interactions of cereal CHO with intestinal bacterial ecophysiology and the possible impact on host health.

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Section: Vol 75 2009 Cereal Carbohydrates and Intestinal Microbial mentioning

confidence: 99%

Effect of Carbohydrate Composition in Barley and Oat Cultivars on Microbial Ecophysiology and Proliferation of Salmonella enterica in an In Vitro Model of the Porcine Gastrointestinal Tract

Pieper

Bindelle

Rossnagel

et al. 2009

Appl Environ Microbiol

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“…This is potentially due to the diffusion properties of CBP across the cell envelope of E. coli . Others studies indicate that CBPs decrease E. coli O157:H7 populations from 24 h to 72 h [6, 16]. This study was only conducted for 6 h; an increased duration of the study could have been more beneficial to observe the effects of CBP on the various serotypes.…”

Section: Resultsmentioning

confidence: 98%

“…These results are in accordance with previous studies that have suggested a decrease in O157:H7 populations using other varieties of CBP. A study conducted by Callaway et al supplemented mixed ruminal microorganism fluid media with 0%, 0.5%, 1%, and 2% dried orange pulp and E. coli O157:H7 populations decreased according to increasing concentrations [6]. Reductions in E. coli O157:H7 populations have also been observed when sheep rations were supplemented with 5% or 10% orange peel [16].…”

Section: Resultsmentioning

confidence: 99%

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Effect of Citrus Byproducts on Survival of O157:H7 and Non-O157Escherichia coliSerogroups withinIn VitroBovine Ruminal Microbial Fermentations

Duoss-Jennings

Schmidt

Callaway

et al. 2013

International Journal of Microbiology

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Citrus byproducts (CBPs) are utilized as a low cost nutritional supplement to the diets of cattle and have been suggested to inhibit the growth of both Escherichia coli O157:H7 and Salmonella. The objective of this study was to examine the effects in vitro that varying concentrations of CBP in the powdered or pelleted variety have on the survival of Shiga-toxin Escherichia coli (STEC) serotypes O26:H11, O103:H8, O111:H8, O145:H28, and O157:H7 in bovine ruminal microorganism media. The O26:H11, O111:H8, O145:H28, and O157:H7 serotypes did not exhibit a change in populations in media supplemented with CBP with either variety. The O103:H8 serotype displayed a general trend for an approximate 1log10 reduction in 5% powdered CBP and 20% pelleted CBP over 6 h. There was a trend for reductions in populations of a variant form of O157:H7 mutated in the stx1 and stx2 genes in higher concentrations of CBP. These results suggest that variations exist in the survival of these serotypes of STEC within mixed ruminal microorganism fluid media when supplemented with CBP. Further research is needed to determine why CBPs affect STEC serotypes differently.

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“…Our hypothesis, based on the reported beneficial effects of citrus by-products on Escherichia coli 0157:H7 and Salmo nella Typhimurium in sheep and the antimicrobial properties of DL (2,7), was that we could reduce the concentration of Salmonella with the administration of DL and MOL. Unfortunately, we did not observe any beneficial effects of the citrus products under these experimental conditions.…”

Section: Discussionmentioning

confidence: 99%

Lack of Effect of Feeding Citrus By-Products in Reducing Salmonella in Experimentally Infected Weanling Pigs

Farrow

Edrington

Krueger

et al. 2012

Journal of Food Protection

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The objective of the current research was to determine if feeding the citrus by-products D-limonene (DL) and citrus molasses would reduce the concentration and prevalence of Salmonella in weanling pigs experimentally infected with Salmonella Typhimurium. Twenty crossbred weanling pigs (average body weight [BW], 19.9 kg) were randomly assigned to one of four treatments: control, low-dose DL (1.5 ml/kg of BW per day), high-dose DL (3.0 ml/kg of BW per day), and citrus molasses (0.05 kg/kg of BW per day). Treatments were administered in the feed (twice daily) for 7 days, with one-half of the dose administered at each feeding. Fecal samples were collected twice daily (prior to administration of treatment) and cultured for quantitative and qualitative determination of the challenge strain of Salmonella. Upon termination of the study, pigs were euthanized and tissues from the stomach, ileum, cecum, spiral colon, and rectum, as well as luminal contents, were collected. In addition, the popliteal and ileocecal lymph nodes and liver, spleen, and tonsil tissue were collected for qualitative Salmonella culture. No significant treatment differences (P > 0.05) were observed among treatments for fecal concentration or prevalence of Salmonella throughout the 7-day collection period. Likewise, no treatment differences (P > 0.05) were observed for any of the tissue or luminal content samples collected. Salmonella was not cultured from the muscle-bound popliteal lymph node but was cultured from the mesenteric ileocecal lymph nodes. While there were no effects in the current experiment, future research may examine the effect of a lower challenge dose and/or different administration (dose or duration) of the citrus by-products.

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Citrus Products Decrease Growth of E. coli O157:H7 and Salmonella Typhimurium in Pure Culture and in Fermentation with Mixed Ruminal Microorganisms In Vitro

Cited by 43 publications

References 33 publications

Effect of Carbohydrate Composition in Barley and Oat Cultivars on Microbial Ecophysiology and Proliferation of Salmonella enterica in an In Vitro Model of the Porcine Gastrointestinal Tract

Effect of Carbohydrate Composition in Barley and Oat Cultivars on Microbial Ecophysiology and Proliferation of Salmonella enterica in an In Vitro Model of the Porcine Gastrointestinal Tract

Effect of Citrus Byproducts on Survival of O157:H7 and Non-O157Escherichia coliSerogroups withinIn VitroBovine Ruminal Microbial Fermentations

Lack of Effect of Feeding Citrus By-Products in Reducing Salmonella in Experimentally Infected Weanling Pigs

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