Effectiveness of boiled Chrysicthys nigrodigitatus against rats-induced Salmonella Typhi infection

Abstract

The decline in efficiency and the frequent toxicity effects observed with antibiotics has urge researchers to turn to food as alternative. The present work aimed at valorizing boiled Chrysicthys nigrodigitatus against Salmonella Typhi infections. Flesh of C. nigrodigitatus was boiled in 4.7 L with a ratio of 1/1.5 (Kg/V) for 17 min at approximately 100 °C. Oil extraction was done using Bligh and Dyer method. In vivo activity of different diets formulated with boiled fish oil, oil + amoxicillin and boiled fish was evaluated on rat-induced Salmonella Typhi infection. The bacterial load in blood, dietary intake and weight gain of treated rats were used to monitor the disease progression. The hematological and lipid parameters were evaluated after treatment. Diets formulated with oil and flesh of C. nigrodigitatus healed the infected rats between the 16th and 18th day. Moreover, the fish-based diet corrected the anorexia involved in the infection, increased the body weight of infected rats and normalizing the levels of red blood (6.01 ± 0.58 × 106 cells/μL) and white blood cells (22.85 ± 1.20 × 103 cells/μL). This diet also lowered total cholesterol (76.44 ± 3.57 mg/dL), LDL-cholesterol (24.32 ± 4.60 mg/dL), atherogenic index (0.850 ± 0.367 mg/dL) and increased HDL-cholesterol level (41.62 ± 3.41 mg/dL). The overall results indicated that boiled C. nigrodigitatus can be used alone or associated to amoxicillin to overcome typhoid fever and regulate the levels of red blood cells, white blood cells, total cholesterol, LDL-cholesterol, atherogenic index and HDL-cholesterol associated in S. Typhi infection.