Abstract
The objective of this study was to measure the effects of chronic exposure to fumonisins via the ingestion of feed containing naturally contaminated corn in growing pigs infected or not with Salmonella spp. This exposure to a moderate dietary concentration of fumonisins (11.8 ppm) was sufficient to induce a biological effect in pigs (Sa/So ratio), but no mortality or pathology was observed over 63 days of exposure. No mortality or related clinical signs, even in cases of inoculation with Salmonella (5 × 104 CFU), were observed either. Fumonisins, at these concentrations, did not affect the ability of lymphocytes to proliferate in the presence of mitogens, but after seven days post-inoculation they led to inhibition of the ability of specific Salmonella lymphocytes to proliferate following exposure to a specific Salmonella antigen. However, the ingestion of fumonisins had no impact on Salmonella translocation or seroconversion in inoculated pigs. The inoculation of Salmonella did not affect faecal microbiota profiles, but exposure to moderate concentrations of fumonisins transiently affected the digestive microbiota balance. In cases of co-infection with fumonisins and Salmonella, the microbiota profiles were rapidly and clearly modified as early as 48 h post-Salmonella inoculation. Therefore under these experimental conditions, exposure to an average concentration of fumonisins in naturally contaminated feed had no effect on pig health but did affect the digestive microbiota balance, with Salmonella exposure amplifying this phenomenon.
Highlights
Mycotoxins are toxic secondary metabolites produced by moulds under favourable conditions and which have caused worldwide concern regarding food and feed safety because of their global status and their harmful effects
Free sphinganine (Sa) and sphingosine (So) concentrations were measured in serum, kidneys and liver at three dates for serum (2, 9 and 63 days following the start of fumonisin exposure) and at day + 9 and day + 63 for the kidneys and liver (Table 1)
This study examines the impact of chronic ingestion of low doses of fumonisins in pigs subjected or not to asymptomatic carriage of Salmonella typhimurium
Summary
Mycotoxins are toxic secondary metabolites produced by moulds under favourable conditions and which have caused worldwide concern regarding food and feed safety because of their global status and their harmful effects. Pigs are considered to be the farm animals which are the most affected by mycotoxins in general. Horses and pigs are the animals that are the most sensitive to fumonisins. They are affected at levels starting at 0.2 mg FB1/kg bw/day. Fumonisin exposure in pigs is mainly due to ingestion of maize contaminated by Fusarium verticillioides. The European Commission has determined maximum levels of fumonisins (FB1 + FB2) in human food varying from 200 to 2000 ppb [1]
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