Entry and survival of Salmonella enterica serotype Enteritidis PT4 in chicken macrophage and lymphocyte cell lines

Kramer, Judith M.; Visscher, A.H.; Wagenaar, J.A.; Jeurissen, S.H.M.

doi:10.1016/s0378-1135(02)00304-8

Cited by 20 publications

(10 citation statements)

References 17 publications

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“…In mice, escape from infected cells followed by bacterial spread and distribution in the tissues seems to be crucial for the full expression of Salmonella virulence (36). On the other hand, findings of in vitro studies using macrophage cell lines showed strong cellular infection of avian macrophages by salmonellae and the property of reproduction inside the cell (18,30). In our study, predominantly single bacteria were found in association with macrophages after infection.…”

Section: Discussionsupporting

confidence: 43%

Chicken Cecum Immune Response toSalmonella entericaSerovars of Different Levels of Invasiveness

et al. 2007

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Section: Discussionsupporting

confidence: 43%

Chicken Cecum Immune Response toSalmonella entericaSerovars of Different Levels of Invasiveness

et al. 2007

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“…After infection, S. enteritidis enters several cell types and these cells start to produce cytokines or radicals like NO to respond to the infection. Some cells, like phagocytes, can kill S. enteritidis within a few minutes, but most, like macrophages, T cells, and B cells do not fully clear all bacteria within 48 h (Kramer et al, 2003). Although Salmonella can survive within various cell types (including lymphocytes) for a longer period, phagocytes are the main cells that can actively internalise Salmonella.…”

Section: Discussionmentioning

confidence: 99%

“…The entry and survival of nalidixic acid resistant S. enteritidis PT4 in leukocytes present in cell suspensions isolated from spleen, liver, and caecum was modified from that described previously (Kramer et al, 2001(Kramer et al, , 2003. Single cell suspensions of ileum, caecum, and spleen (1 ml containing 5 Â 10 6 cells) were incubated in triplicate with 100 ml of a fresh overnight culture of S. enteritidis (AE52 Â 10 8 cfu/ml, MOI ¼ 10) for 30 min at 37 C. Then, 200 mg/ml gentamicin was added to kill extracellular bacteria (45 min, 37 C).…”

Section: Entry and Survival Assaymentioning

confidence: 99%

Comparison of natural resistance in seven genetic groups of meat-type chicken

Kramer

Visscher

Wagenaar

et al. 2003

British Poultry Science

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1. Several studies have shown that genetic variation exists in response to various Salmonella strains in mammals and poultry. In the current study immunocompetence traits related to natural resistance to Salmonella were measured in 7 genetic groups of meat-type chickens (in total 296 chickens involved). 2. Variables were measured of both innate (phagocytic activity) and adaptive immune responses that are important after a natural or experimental Salmonella enteritidis infection. Two traditional Old Dutch Breeds (groups 1 and 2), four commercial broiler groups (groups 3 to 6), and one experimental broiler group (group 7) were used. In two periods, birds of each group were killed for examination at ages between 14 and 35 d post hatch. 3. Significant differences between groups were found for most immune variables measured, with significant correlations between several of them. All groups produced an adequate immune response, of either the innate or the adaptive type. 4. In the current study, group 2 showed the highest overall natural resistance, though none of the groups was uniformly superior with respect to all traits measured. 5. In conclusion, for reliable measurements of general immunocompetence or resistance to Salmonella, for example, it is important to measure several aspects of the immune system.

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“…The assay to determine entry and survival of the naladixic acid resistant strain of Salmonella enterica serotype enteritidis PT4 (S. enteritidis, Van Zijderveld et al, 1992) in leukocytes was used to measure the probiotic effect on the leukocytes and was slightly modified from the method described by Kramer et al (2001Kramer et al ( , 2003b. The intestine (ileum and caecum) was isolated, opened longitudinally, rinsed thoroughly with PBS and cut into 0 .…”

Section: Entry and Survival Assaymentioning

confidence: 99%

Immunomodulation by probiotic lactobacilli in layer- and meat-type chickens

Koenen¹,

Kramer²,

Hulst³

et al. 2004

Br. Poultry Sc.

182

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1. The aim of the experiments was to evaluate whether selected probiotic lactobacillus strains have different immunomodulating effects in layer- and meat-type strain chickens. 2. Humoral and cellular specific and non-specific immune responses were studied by experiments on cellular proliferation, entry and survival of Salmonella bacteria in gut and spleen leukocytes, immunoglobulin isotypes and specific immunoglobulin titres. 3. The effects of two different feeding regimes (short and continuous feeding) and doses for administration of lactobacilli were studied. 4. The lactobacillus strains that were evaluated showed modulating effects on the immune system of layer- and meat-type chickens. 5. In meat-type strain chickens the lactobacilli had a stimulating effect when the chickens were young (up to 3 weeks) and the dose was relatively high, whereas in layer-type chickens a lower effective dose and discontinuous administration was also effective. 6. Immunoprobiotic lactobacilli can have a positive effect on humoral and cellular immune responses in layer- and meat-type strain chickens, but the lactobacillus strain to be used, the age of the animals and effective dose of lactobacilli to be administered need to be optimised.

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Entry and survival of Salmonella enterica serotype Enteritidis PT4 in chicken macrophage and lymphocyte cell lines

Cited by 20 publications

References 17 publications

Chicken Cecum Immune Response toSalmonella entericaSerovars of Different Levels of Invasiveness

Chicken Cecum Immune Response toSalmonella entericaSerovars of Different Levels of Invasiveness

Comparison of natural resistance in seven genetic groups of meat-type chicken

Immunomodulation by probiotic lactobacilli in layer- and meat-type chickens

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