Magic™ Anti-Salmonella LPS Core Monoclonal Antibody, clone IN049

Salmonella enteritidis can cause significant morbidity and mortality in humans and economic loss in the animal industry. Improving the innate immunity is an effective method to prevent S. enteritidis infection. Pediococcus pentosaceus is a Gram-positive coccus which had probiotics properties. Numerous previously published studies reported that probiotics were beneficial to gut microbiota by changing the intestinal flora structure and inhibiting the harmful microbial growth to enhance the innate immunity. We investigated the immunological effects of P. pentosaceus on Salmonella-infected chickens by the following experiment. A total of 120 broilers from AA line were fed and divided into 2 groups (treated and control groups) for the experiment from day 1. The control group was fed with the basic diet, while the treated group was fed with the basic diet adding P. pentosaceus microcapsule with the bacterial concentration of 1 g/kg in the feed and bacterial counts 2.5x109 CFU/g. All the birds were given with 0.5 ml of S. enteritidis bacterial suspension (10(9) CFU/ml) through oral cavity at day 9. The number of dead birds was recorded and used in the analysis. The bacterial culture method and quantitative real-time PCR analysis were used to evaluate the effects of P. pentosaceus on chickens infected with S. enteritidis and to ascertain the mechanism of the effect. The results showed that the P. pentosaceus could restrain the pathogenicity of S. enteritidis and reduce the death rate from 44.4% to 23.3%. The flora in the caecum exhibited "rising-declining" trends, and the gene (TLR4, MyD88, TRAF6 NF-kappa B, IFN-beta, TNF-a, IL6, and IL8) expression pattern was different between the experimental and control group. P. pentosaceus as a probiotic may competitively inhibit the growth of S. enteritidis and control the inflammatory response through regulating the gene expression which involved in the toll-like receptor pathway and inflammation pathway.

It is difficult to detect a small amount of pathogens present in ready-to-eat foods without enriching it. Although enrichment is needed to increase the bacterial population, the time required for this impedes the rapid detection of pathogens. This study was designed to detect Escherichia coli O157:H7 and Salmonella Typhimurium more quickly and sensitively by concentrating bacteria and DNA. Short-term enrichment was used to increase bacterial number and to recovery injured bacteria. Filtration was used to concentrate pathogens and to lower the detection limit. DNA concentration was performed to improve sensitivity by reducing elution volume. Samples were analyzed using real-time PCR. The results showed filtration after enrichment for 2 h allowed the effective detection of E. coli O157:H7 and S. Typhimurium. S. Typhimurium was detected following enrichment for 1 h when DNA concentration was performed. After validation, enrichment for 3 h was shown to be required for detecting E. coli O157:H7 and S. Typhimurium. With DNA concentration, enrichment for 3 h was necessary for the complete detection of E. coli O157:H7, but that for 2 h was needed for S. Typhimurium. The results of this study indicate that this combined method is a rapid and efficient way of detecting pathogens.