Genetic Basis of Salmonella Enteritidis Pathogenesis in Chickens

Shah, Devendra H.; Elder, Jacob R.; Chiok, Kim; Paul, Narayan C.

doi:10.1016/b978-0-12-802582-6.00010-0

Cited by 9 publications

(10 citation statements)

References 125 publications

(179 reference statements)

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“…Fitness of hens and their eggs as hosts for Salmonella serovars, prior to human infection, has been identified in several studies. Salmonella Enteritidis seems to have an exceptional genetic advantage to colonize a hen’s oviduct during systemic infection, allowing the pathogen’s access to the egg through the vertical transmission route ( Guard-Petter et al., 1997 ; Parker et al., 2001 ; Parker et al., 2002 ; Lu et al., 2003 ; Buck J et al., 2004 ; Morales et al., 2005 ; Mizumoto et al., 2005 ; Gantois et al., 2008 ; Shah et al., 2017 ). Wang et al.…”

Section: Introductionmentioning

confidence: 99%

The Role of Egg Yolk in Modulating the Virulence of Salmonella Enterica Serovar Enteritidis

Abdelhamid

Sabag-Daigle

et al. 2022

Front. Cell. Infect. Microbiol.

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Contribution of food vehicles to pathogenicity of disease-causing microorganisms is an important but overlooked research field. The current study was initiated to reveal the relationship between virulence of Salmonella enterica serovar Enteritidis and egg yolk as a hosting medium. Mice were orally challenged with Salmonella Enteritidis cultured in egg yolk or tryptic soy broth (TSB). Additionally, mice were challenged with Salmonella Enteritidis cultured in TSB, followed by administration of sterile egg yolk, to discern the difference between pre-growth of the pathogen and its mere presence in egg yolk during infection. The pathogen’s Lethal dose 50 (LD50) was the lowest when grown in yolk (2.8×102 CFU), compared to 1.1×103 CFU in TSB, and 4.6×103 CFU in TSB followed by administration of sterile yolk. Additionally, mice that orally received Salmonella Enteritidis grown in egg yolk expressed a high death rate. These findings were supported by transcriptional analysis results. Expression of promoters of virulence-related genes (sopB and sseA) in genetically modified Salmonella Enteritidis reporter strains was significantly higher (p < 0.05) when the bacterium was grown in the yolk, compared to that grown in TSB. Sequencing of RNA (RNA-seq) revealed 204 differentially transcribed genes in Salmonella Enteritidis grown in yolk vs. TSB. Yolk-grown Salmonella Enteritidis exhibited upregulated virulence pathways, including type III secretion systems, epithelial cell invasion, and infection processes; these observations were confirmed by RT-qPCR results. The transcriptomic analysis suggested that upregulation of virulence machinery of Salmonella Enteritidis grown in egg yolk was related to increased iron uptake, biotin utilization, flagellar biosynthesis, and export of virulence proteins encoded on Salmonella pathogenicity island 1, 2, 4, and 5. These biological responses may have acted in concert to increase the virulence of Salmonella infection in mice. In conclusion, growth in egg yolk enhanced Salmonella Enteritidis virulence, indicating the significance of this food vehicle to the risk assessment of salmonellosis.

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Section: Introductionmentioning

confidence: 99%

The Role of Egg Yolk in Modulating the Virulence of Salmonella Enterica Serovar Enteritidis

Abdelhamid

Sabag-Daigle

et al. 2022

Front. Cell. Infect. Microbiol.

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“…This inflammation triggers the drainage of water into the gastrointestinal tract and causes diarrhea [5,6]. Meanwhile, the bacteria also spread to other organs through body fluids, eventually infecting blood vessels, lymphatic tissue, the liver, spleen, and peripheral tissues [5,7]. Bird eggs are colonized by S. enteritidis either in the yolk or albumin.…”

Section: Introductionmentioning

confidence: 99%

Effect of red ginger powder (Zingiber officinale var. rubrum) as a feed additive for starter and finisher broiler chicken to increase immunoglobulin A and immunoglobulin Y expression and to prevent intestinal injury due to Salmonella enteritidis infection

et al. 2022

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Background and Aim: Salmonellosis is an infectious disease that often occurs in chickens and is caused by Salmonella enteritidis. The use of antibiotics to prevent this disease can result in the development of resistance in pathogenic bacteria, in addition to the presence of antibiotic residues in consumed carcasses. Red ginger (Zingiber officinale var. rubrum) has active compounds that potentially act as immunomodulators which increase specific and non-specific immune responses through the induction of cytokine production. This study was conducted to determine the effects of red ginger powder mixed in feed for starter and finisher broiler chickens, based on the evaluation of the expression of immunoglobulin A (IgA), histopathologic description of the ileum and cecum, IgA, and immunoglobulin Y (IgY) expression in the spleen, and the isolation count of S. enteritidis in fresh fecal samples. Materials and Methods: A total of 100 starter and 100 finisher Cobb broiler chickens were divided into four groups, designated as T0, T1, T2, and T3, respectively: Group T0 was fed commercial feed with no added 2% red ginger powder or S. enteritidis induction, and served as a negative control; Group T1 was inoculated with a 0.25 mL S. enteritidis oral induction (1 × 107 colony-forming unit [CFU] [0.5 McFarland standard]), and served as a positive control; Group T2 was fed with feed containing 2% red ginger powder; while Group T3 was fed with feed containing 2% red ginger powder and was orally inoculated with S. enteritidis with a dose similar to T1. The normal feed was given on the 1st–7th days. The mixture of 2% red ginger powder was given on the 7th–15th days. The S. enteritidis was induced on the 15th day (1 × 107 CFU). Necropsy was performed on the 16th day and tissues were fixed in 10% formalin and routinely processed for histopathologic and immunohistochemical analyses. The data were analyzed using a one-way analysis of variance test, Tukey's analysis, and the Mann–Whitney U non-parametric statistical analysis test. Results: The 2% red ginger powder was found to significantly (p < 0.05) increase IgA expression and additionally decrease tissue damage in the cecum and ileum. It also increased IgA and IgY expression in the spleen. In addition, a decrease was observed in the S. enteritidis number isolated from finisher fresh feces, but none was found in the isolated starter fresh feces. Conclusion: These findings indicate that the addition of red ginger powder to chicken feed is a potential natural immunomodulator against S. enteritidis infection.

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“…Salmonella encounters the acidic environment of the crop, with a pH of 5, that is maintained and controlled by the bacteria of the genus Lactobacillus [ 17 ]. Subsequently, Salmonella survives the low pH of the proventriculus and gizzard (pH 2.5), and colonize the gut (pH 5.5–8), with highest predilection potential noticed in the ceca [ 18 , 19 , 20 ]. Thus, innovative and cost-effective techniques are needed suitable for deployment under field conditions to control the bacteria in the poultry sector [ 15 , 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

In Vitro and In Vivo Gastrointestinal Survival of Non-Encapsulated and Microencapsulated Salmonella Bacteriophages: Implications for Bacteriophage Therapy in Poultry

et al. 2021

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The therapeutic use of bacteriophages is recognized as a viable method to control Salmonella. Microencapsulation of phages in oral dosage forms may protect phages from inherent challenges of the gastrointestinal tract in chickens. Therefore, the main objective of this study was to assess the survival of Salmonella BP FGS011 (non-encapsulated and microencapsulated) through the gastrointestinal tract under in vitro as well as in vivo conditions after oral administration to 1-day-old chicks. To this end, the phage FGS011 was encapsulated in two different pH-responsive formulations with polymers Eudragit® L100, and Eudragit® S100 using the process of spray drying. Phages encapsulated in either of the two formulations were able to survive exposure to the proventriculus-gizzard in vitro conditions whereas free phages did not. Moreover, phages formulated in polymer Eudragit® S100 would be better suited to deliver phage to the caeca in chickens. In the in vivo assay, no statistically significant differences were observed in the phage concentrations across the gastrointestinal tract for either the free phage or the encapsulated phage given to chicks. This suggested that the pH of the proventriculus/gizzard in young chicks is not sufficiently acidic to cause differential phage titre reductions, thereby allowing free phage survival in vivo.

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Genetic Basis of Salmonella Enteritidis Pathogenesis in Chickens

Cited by 9 publications

References 125 publications

The Role of Egg Yolk in Modulating the Virulence of Salmonella Enterica Serovar Enteritidis

The Role of Egg Yolk in Modulating the Virulence of Salmonella Enterica Serovar Enteritidis

Effect of red ginger powder (Zingiber officinale var. rubrum) as a feed additive for starter and finisher broiler chicken to increase immunoglobulin A and immunoglobulin Y expression and to prevent intestinal injury due to Salmonella enteritidis infection

In Vitro and In Vivo Gastrointestinal Survival of Non-Encapsulated and Microencapsulated Salmonella Bacteriophages: Implications for Bacteriophage Therapy in Poultry

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