Therapeutic Supplementation of Caprylic Acid in Feed Reduces
            <i>Campylobacter jejuni</i>
            Colonization in Broiler Chicks

Santos, F. Solís de los; Donoghue, Annie; Venkitanarayanan, Kumar; Reyes-Herrera, I.; Metcalf, Joel H.; Dirain, Marvin; Aguiar, V. F.; Blore, P. J.; Donoghue, Dan

doi:10.1128/aem.02528-07

Cited by 38 publications

(24 citation statements)

References 30 publications

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“…Similarly, other studies conducted with day old chicks fed diets with different doses of caprylic acid alone have demonstrated significantly higher bacterial clearance in the ceca of birds that received a 0.7% or higher concentration of the fatty acid for last 3 or 7 days of the infection period [64,65,66]. However, two studies have shown that adding different doses of caprylic acid to drinking water or adding capric, caprylic or caproic acids to the feed for 3 days did not change the cecal colonization 11 days post infection in 70 or 27 day old broilers suggesting that the water soluble caprylic acid was absorbed in the intestine and did not reach ceca at levels adequate to clear the bacteria [67,68]. Among other SCFAs, butyrate has been shown to have antibacterial activity against Campylobacter in culture but it had no effect on cecal colonization when it was added to the broiler feed for two weeks prior to the oral challenge with C. jejuni [69,70].…”

Section: Effect Of Fatty Acids On Salmonella and Campylobacter Invmentioning

confidence: 99%

Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections

2013

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Functional innate and acquired immune responses are required to protect the host from pathogenic bacterial infections. Modulation of host immune functions may have beneficial or deleterious effects on disease outcome. Different types of dietary fatty acids have been shown to have variable effects on bacterial clearance and disease outcome through suppression or activation of immune responses. Therefore, we have chosen to review research across experimental models and food sources on the effects of commonly consumed fatty acids on the most common food-borne pathogens, including Salmonella sp., Campylobacter sp., Shiga toxin-producing Escherichia coli, Shigella sp., Listeria monocytogenes, and Staphylococcus aureus. Altogether, the compilation of literature suggests that no single fatty acid is an answer for protection from all food-borne pathogens, and further research is necessary to determine the best approach to improve disease outcomes.

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Section: Effect Of Fatty Acids On Salmonella and Campylobacter Invmentioning

confidence: 99%

Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections

2013

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“…Previous research conducted by our laboratory 15,20,30 and others [31][32][33] have highlighted the variability between trials when evaluating pre-harvest treatments against enteric Campylobacter. Because of this inherent variability associated with Campylobacter colonization studies, results from a single pre-harvest study may not fully evaluate the consistency or effectiveness of a Campylobacter intervention strategy.…”

Section: Advances In Food Technology and Nutritional Sciencesmentioning

confidence: 99%

“…Young chickens were used in this study because previous results from our laboratory demonstrated that young birds can be used as a reliable model to study Campylobacter colonization in market age birds. 15,16 …”

Section: Introductionmentioning

confidence: 99%

Chitosan Supplementation Reduces Enteric Colonization of Campylobacter jejuni in Broiler Chickens and Down-Regulates Expression of Colonization Genes

Arambel¹,

Donoghue²,

Arsi³

et al. 2015

Adv Food Technol Nutr Sci Open J

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Campylobacter is one of the leading causes of foodborne bacterial gastroenteritis worldwide, and poultry is considered as the most common source of human infections. Campylobacter is prevalent in most poultry flocks and a reduction of Campylobacter in poultry would greatly reduce the risk of campylobacteriosis in humans. Unfortunately, efforts to reduce Campylobacter in pre-harvest poultry have been met with limited success. Preliminary studies with the natural compound, chitosan, demonstrate its ability to kill Campylobacter, in vitro. The purpose of this study was to determine the ability of feed supplemented chitosan to reduce enteric Campylobacter colonization in broiler chickens. Additionally, the effect of chitosan on expression of Campylobacter's chicken colonization genes was investigated using real-time quantitative PCR (RT-qPCR). Because chitosan's antimicrobial properties may vary depending upon its molecular weight, selected doses of three molecular weight chitosans were supplemented in the feed and evaluated for efficacy to reduce Campylobacter in chickens. Three replicate trials were conducted, and in each trial, birds were divided into 10 treatments (n=10 birds/treatment) and were fed 0% (controls), 0.25%, 0.5% or 1% (wt./wt.) of a low, medium or high molecular weight chitosan. Birds were fed treated feed for the duration of the study and orally challenged with a four-strain mixture of wild type C. jejuni on day 6. On day 15, the ceca samples were collected for enumeration of Campylobacter. In all three trials, the 0.5% dose of the medium molecular weight chitosan reduced cecal Campylobacter counts (P<0.05). RTqPCR analysis revealed that chitosan down-regulated the expression of chicken colonization genes as compared to control (P<0.05). These results suggest that supplementation of chitosan in feed is a potential strategy to reduce the enteric colonization of Campylobacter in pre-harvest chickens.

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“…In a study that involved day-old chicks supplemented with caprylic acid in feed, Solis de los Santos et al (2008b) reported that 0.7% caprylic acid reduced C. jejuni colonization. Further, the therapeutic potential of caprylic acid for reducing C. jejuni was also explored with supplementation of caprylic acid to 15-d-old chicks 72 h before necropsy.…”

Section: Caprylic Acid On Salmonella Enteritidis and C Jejunimentioning

confidence: 99%

Use of plant-derived antimicrobials for improving the safety of poultry products

et al. 2013

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Salmonella Enteritidis and Campylobacter jejuni are the 2 major foodborne pathogens transmitted through poultry products. Chickens are the reservoir hosts of these pathogens, with their intestinal colonization being the most significant factor causing contamination of meat and eggs. Effective preslaughter strategies for reducing the colonization of birds with these pathogens are critical to improve the microbiological safety of poultry products. An antimicrobial treatment that can be applied through feed represents the most practical and economically viable method for adoption on farms. Additionally, a natural and safe antimicrobial will be better accepted by producers without concerns for toxicity. This symposium talk discussed the potential use of plant-derived, GRAS (generally recognized as safe)-status molecules, caprylic acid, trans-cinnamaldehyde, eugenol, carvacrol, and thymol as feed supplements for reducing cecal populations of Salmonella Enteritidis and C. jejuni in chickens. Additionally, the effect of plant molecules on Salmonella virulence genes critical for cecal colonization in chickens was also discussed.

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Therapeutic Supplementation of Caprylic Acid in Feed Reduces Campylobacter jejuni Colonization in Broiler Chicks

Cited by 38 publications

References 30 publications

Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections

Dietary Fatty Acids and Immune Response to Food-Borne Bacterial Infections

Chitosan Supplementation Reduces Enteric Colonization of Campylobacter jejuni in Broiler Chickens and Down-Regulates Expression of Colonization Genes

Use of plant-derived antimicrobials for improving the safety of poultry products

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