Session Title: The Animal Microbiome
Presentation Date: Monday, August 18, 2008
Poster Board Number: 0381
PROBIOTICS AND PREBIOTICS TO CONTROL SALMONELLA TYPHIMURIUM IN FARM ANIMALS
S. Martín-Peláez1, S. Martín-Orúe1, R.M. La Ragione2, M.J. Woodward2, R.A. Rastall3, G.R. Gibson3, A. Costabile3
1Universitat Auto`noma de Barcelona, Department de Cie`ncia Animal i dels Aliments, Barcelona, Spain, 2Veterinary Laboratories Agency, Department of Food and Environmental Safety, Weybridge, United Kingdom, 3Food Microbial Sciences Unit, School of Chemistry, Food Biosciences and Pharmacy, Reading, United Kingdom
Salmonellosis is considered as one of the most important foodborne illnesses, traditionally associated with the consumption of eggs, poultry and pork meat. Preventing Salmonella contamination in farm products remains a major challenge. With increasing concerns regarding antibiotics use in animals, the use of preventive strategies based on the reinforcement of the natural defences of the animals could turn on a promising alternative. Prebiotics and probiotics in the diet could be an effective tool against Salmonella. The aim of this study was to evaluate the influence of different prebiotics and probiotics on the growth and survival of antibiotic-resistant Salmonella Typhimurium.
In vitro experimental infections were carried out using a batch model of the pig colon to simulate microbial activities of lower gut bacteria. Bacterial groups of interest were evaluated by FISH and SCFA profiles were measured. The potential of lactulose against Salmonella was then evaluated in vivo using an experimental Salmonella Typhimurium pig model. A total of 63 pigs of 15± 0.38 kg body weight were fed for 28 days with lactulose. FISH was used to quantify the main bacterial groups in the pig gut. Lactulose had a stimulatory effect upon colonic lactobacilli at concentrations of 1% in vitro. Pure and batch cultures results showed an inhibition in Salmonella growth in presence of lactulose. The inhibition could be due to the stimulation in the lactic acid bacteria growth in presence of lactulose. This study suggests the potential beneficial properties of this prebiotic to reduce the incidence of gastrointestinal infection.