SALMONELLA TYPHIMURIUM INFECTION: ANTIOXIDANT STATUS OF INFECTED POULTRY AND EFFICACY OF TREATMENT WITH KHAYA GRANDIFOLIOLA EXTRACT

丙二醛 抗氧化剂 卡亚 肉鸡 谷胱甘肽过氧化物酶 沙门氏菌 过氧化氢酶 氧化应激 一氧化氮 传统医学 生物 谷胱甘肽 食品科学 医学 生物化学 细菌 内分泌学 遗传学
作者
Elodie Yamako Konack,Jean Baptiste Sokoudjou,Norbert Kodjio,Gabriel Tchuenté Kamsu,Huguette Bocanestine Laure Feudjio,Kana Jean Raphaël,Donatien Gatsing
出处
期刊:Journal of Pharmaceutical and Scientific Innovation [Moksha Publishing House]
卷期号:10 (3): 72-79 被引量:1
标识
DOI:10.7897/2277-4572.103208
摘要

Salmonella infections remain one of the major health problems in both poultry farming and human medicine. In addition, resistance to Salmonella has emerged as a global health problem in both sectors. The present study aimed at evaluating the in vivo antisalmonellal and antioxidant activities of 95° ethanol extract of Khaya grandifoliola using broiler chickens as animal model. Animals were divided into the normal control group, negative control group, positive control group and three test groups treated with the extract at 10, 20 and 40 mg/kg respectively. The antioxidant status of broiler chickens was also evaluated by measuring the concentration of enzymatic antioxidants (catalase, glutathione peroxidase) and biochemical markers (malondialdehyde and nitric oxide). The results showed that infected animals treated with the Khaya grandifoliola extract at 40 mg/kg recovered on day 11 after the beginning of the treatment and on day 13 for those treated at the 10 and 20 mg/kg. The antioxidant assay showed that the infection led to the reduction of enzymatic markers in the body of infected animals, while the treatment increases such makers. The infection resulted in a significant increase in serum and pulmonary malondialdehyde. It also caused a significant decrease in cardiac and pulmonary nitric oxide whereas the treatment depending on the doses of the extract tends to normalize these biochemical markers. The overall results showed that Khaya grandifoliola extract can be successfully used in the treatment of avian salmonellosis as well as the management of the oxidative stress caused by the infection.

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