Presence Of Pectin Research Articles

Host structural carbohydrate induces vector transmission of a bacterial plant pathogen.

Many insect-borne pathogens have complex life histories because they must colonize both hosts and vectors for successful dissemination. In addition, the transition from host to vector environments may require changes in gene expression before the pathogen's departure from the host. Xylella fastidiosa is a xylem-limited plant-pathogenic bacterium transmitted by leafhopper vectors that causes diseases in a number of economically important plants. We hypothesized that factors of host origin, such as plant structural polysaccharides, are important in regulating X. fastidiosa gene expression and mediating vector transmission of this pathogen. The addition of pectin and glucan to a simple defined medium resulted in dramatic changes in X. fastidiosa's phenotype and gene-expression profile. Cells grown in the presence of pectin became more adhesive than in other media tested. In addition, the presence of pectin and glucan in media resulted in significant changes in the expression of several genes previously identified as important for X. fastidiosa's pathogenicity in plants. Furthermore, vector transmission of X. fastidiosa was induced in the presence of both polysaccharides. Our data show that host structural polysaccharides mediate gene regulation in X. fastidiosa, which results in phenotypic changes required for vector transmission. A better understanding of how vector-borne pathogens transition from host to vector, and vice versa, may lead to previously undiscovered disease-control strategies.

Competition of copper and/or calcium in nickel–pectin interaction by potentiometric and voltammetric techniques

The interaction between nickel and pectin extracted from citrus fruit was studied in 0.10 M KNO 3, at pH 5.5 and 25 °C. Differential pulse and/or square wave polarography were used to determine free nickel. For a high coverage degree ( θ) of the pectin by the metal ion a good fitting was observed between experimental results and the model that includes both complex species, ML and ML 2 (M for the metal ion and L for the ligand). In the ML 2 species, Ni(II) interacts with two carboxylate groups of different chains, resulting in an inter-chain association. For low θ values, the formation of ML 2 is hindered due to the repulsion between the negative charges of carboxylic groups in two independent segments of pectin. The influence of calcium or copper ions on the free nickel concentration, in the presence of pectin, may lead to a decrease in free nickel concentration, contrary to what would be expected from direct competition between Ca(II) or Cu(II) and Ni(II) for the pectin binding sites. This is due to the partial neutralisation of the negative carboxylic charges by the positive charges of the divalent cations, which favours NiL 2 formation through the association of independent chains.

Effect of Exopolysaccharides on the Hydrolysis of β-Lactoglobulin by Lactobacillus acidophilus CRL 636 in an in Vitro Gastric/Pancreatic System

An analysis of the peptides generated by hydrolysis of BLG by nonproliferating cells of the strain Lactobacillus acidophilus CRL 636 was carried out. The effect of polysaccharides (pectin, and two EPS synthesized by two Streptococcus thermophilus strains, EPS1190 and EPS804) on BLG digestibility using an in vitro gastric/pancreatic system was analyzed. Polysaccharides are commonly used in the dairy industry to improve food texture; these hydrocolloids may interact with proteins, affecting their digestibility. Nonproliferating cells of Lb. acidophilus CRL 636 were able to hydrolyze 52% of BLG. Twenty-six resulting peptides with molecular masses in the range 544-4119 Da were identified by LC-MS/MS. These peptides resulted mostly from the hydrolysis of the more accessible N-terminal part of BLG. Degradation of BLG by pepsin was poor (8%). When BLG was previously hydrolyzed by Lb. acidophilus CRL 636, peptic hydrolysis was of 54.8%, while when pectin and EPS1190 were added, hydrolysis was higher (58.2 and 57.2%, respectively). Peptides crossing 8 kDa dialysis membranes after trypsin/chymotrypsin hydrolysis were analyzed by HPSEC. The produced peptides were smaller when BLG was hydrolyzed previously by the Lb. acidophilus strain. Moreover, in the presence of pectin, the amount of the larger peptide (3.5 kDa) observed in the size exclusion chromatograms was considerably decreased. Our studies showed that prehydrolysis of BLG by Lb. acidophilus CRL 636 had a positive influence on BLG digestibility and that polysaccharides may change the peptide profile yielded by trypsin/chymotrypsin hydrolysis, releasing smaller size peptides, which are known to be less immune-reactive. Moreover, Lb. acidophilus CRL 636 was able to hydrolyze the main epitopes (41-60, 102-124, and 149-162) of BLG, reducing its allergenic content.

Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

Abstract Carrot pectin methylesterase (PME) and its inhibitor (PMEI) from kiwi fruit were successfully purified by affinity chromatography. Enzyme and inhibitor activity and stability and PME–PMEI complex formation, as influenced by intrinsic product factors (pH and NaCl) and extrinsic process factors (temperature and pressure), were studied. The effect of temperature- or pressure-induced denaturation of PME and PMEI on their respective activities was assessed by estimating inactivation kinetic parameters. PME inactivation obeyed first-order kinetics. The enzyme was rather heat-labile but pressure-stable. PMEI inactivation was best described by a model taking into account a processing-stable PMEI intermediate. The behavior of PME and the PME–PMEI complex at elevated temperature or pressure in the presence of pectin was explored by following methanol formation as a function of treatment time. PME catalytic activity was stimulated up to a certain temperature or pressure level before declining. No conclusive evidence was obtained for a temperature-induced dissociation of the PME–PMEI complex, whereas high pressure exposure caused the complex to separate. Industrial relevance PME activity control is a major point of interest in the quest of obtaining high quality plant-derived food products. The current study demonstrates that both traditional thermal processing and novel high hydrostatic pressure processing allow stimulation as well as inactivation of PME and, hence, directing the PME-catalyzed pectin hydrolysis. An alternative or additional approach to control endogenous PME activity (e.g. to obtain cloud-stable juices) is through enzyme inhibition using kiwi PMEI. In this context, pH and NaCl boundaries for application were established, the existence of a temperature- and pressure-stable PMEI intermediate was shown and the PME–PMEI complex was proven not to be dissociated at mild temperature and pressure levels. These observations endorse the possibility of inhibiting undesirable PME activity remaining after mild processing.

Modulation of the adsorption properties at air–water interfaces of complexes of egg white ovalbumin with pectin by the dielectric constant

The possibility of modulating the mesoscopic properties of food colloidal systems by the dielectric constant is studied by determining the impact of small amounts of ethanol (10%) on the adsorption of egg white ovalbumin onto the air–water interface in the absence and presence of pectin. The adsorption kinetics was monitored using tensiometry. The addition of ethanol resulted in considerably slower adsorption of the protein onto the interface, and this effect was enhanced when the protein was in complex with the pectin. Time-resolved fluorescence measurements demonstrated that in the case of noncomplexed ovalbumin the addition of ethanol resulted in a more condensed protein surface layer where ovalbumin adopted a preferred orientation at the interface. In contrast, the effect of ethanol on the ovalbumin–pectin complex suggested a pronounced multipoint electrostatic interaction between protein and polyelectrolyte and the formation of a more rigid spatial arrangement within the complex, thereby leading to suppressed protein–protein interactions. From this work it is concluded that by the enhanced binding affinity between ovalbumin and pectin a strong effect on the adsorption properties of the protein can be accomplished. This work does therefore illustrate how solvent quality can be exploited effectively to enhance or suppress protein functional behavior in complex applications containing air–water interfaces.

Integration of two essential virulence modulating signals at theErwinia chrysanthemi pelgene promoters: a role for Fis in the growth‐phase regulation

Production of the essential virulence factors, called pectate lyases (Pels), in the phytopathogenic bacterium Erwinia chrysanthemi is controlled by a complex regulation system and responds to various stimuli, such as the presence of pectin or plant extracts, growth phase, temperature and iron concentration. The presence of pectin and growth phase are the most important signals identified. Eight regulators modulating the expression of the pel genes (encoding Pels) have been characterized. These regulators are organized in a network allowing a sequential functioning of the regulators during infection. Although many studies have been carried out, the mechanisms of control of Pel production by growth phase have not yet been elucidated. Here we report that a fis mutant of E. chrysanthemi showed a strong increase in transcription of the pel genes during exponential growth whereas induction of expression in the parental strain occurred at the end of exponential growth. This reveals that Fis acts to prevent an efficient transcription of pel genes at the beginning of exponential growth and also provides evidence of the involvement of Fis in the growth-phase regulation of the pel genes. By using in vitro DNA-protein interactions and transcription experiments, we find that Fis directly represses the pel gene expression at the transcription initiation step. In addition, we show that Fis acts in concert with KdgR, the main repressor responding to the presence of pectin compounds, to shut down the pel gene transcription. Finally, we find that active Fis is required for the efficient translocation of the Pels in growth medium. Together, these data indicate that Fis tightly controls the availability of Pels during pathogenesis by acting on both their production and their translocation in the external medium.

Structure of mixed β-lactoglobulin/pectin adsorbed layers at air/water interfaces; a spectroscopy study

Based on earlier reported surface rheological behaviour two factors appeared to be important for the functional behaviour of mixed protein/polysaccharide adsorbed layers at air/water interfaces: (1) protein/polysaccharide mixing ratio and (2) formation history of the layers. In this study complexes of β-lactoglobulin (positively charged at pH 4.5) and low methoxyl pectin (negatively charged) were formed at two mixing ratios, resulting in negatively charged and nearly neutral complexes. Neutron reflection showed that adsorption of negative complexes leads to more diffuse layers at the air/water interface than adsorption of neutral complexes. Besides (simultaneous) adsorption of protein/polysaccharide complexes, a mixed layer can also be formed by adsorption of (protein/)polysaccharide (complexes) to a pre-formed protein layer (sequential adsorption). Despite similar bulk concentrations, adsorbed layer density profiles of simultaneously and sequentially formed layers were persistently different, as illustrated by neutron reflection analysis. Time resolved fluorescence anisotropy showed that the mobility of protein molecules at an air/water interface is hampered by the presence of pectin. This hampered mobility of protein through a complex layer could account for differences observed in density profiles of simultaneously and sequentially formed layers. These insights substantiated the previously proposed organisations of the different adsorbed layers based on surface rheological data.

Molecular Details of Ovalbumin−Pectin Complexes at the Air/Water Interface: A Spectroscopic Study

To stabilize air-water interfaces, as in foams, the adsorption of surface-active components is a prerequisite. An approach to controlling the surface activity of proteins is noncovalent complex formation with a polyelectrolyte in the bulk phase. The molecular properties of egg white ovalbumin in a complex with pectin in the bulk solution and at air/water interfaces were studied using drop tensiometry (ADT) and time-resolved fluorescence anisotropy techniques. The complex formation of ovalbumin with pectin in the bulk resulted in the formation of a compact structure with a different spatial arrangement depending on the protein/pectin ratio. Complex formation did not provide an altered protein structure, whereas the conformational stability was slightly increased in the complex. In excess pectin, an overall condensed complex structure is formed, whereas at limited pectin concentrations the structure of the complex is more "segmental". The characteristics of these structures did not depend on pH in the 7.0 to 4.5 regime. Interaction with pectin in the bulk solution resulted in a significantly slower adsorption of the protein to the air/water interface. The limited mobility of the protein at the interface was found for both ovalbumin and ovalbumin-pectin complexes. From both the rotational dynamics and total fluorescence properties of the protein in the absence and presence of pectin, it was suggested that the complex does not dissociate at the interface. Ovalbumin in the complex retains its initial "aqueous" microenvironment at the interface, whereas in the absence of pectin the microenvironment of the protein changed to a more nonpolar one. This work illustrates a more general property of polyelectrolytes, namely, the ability to retain a protein in its microenvironment. Insight into this property provides a new tool for better control of the surface activity of complex biopolymer systems.

Application and comparison of two models to study effects of calcium sources in sheep

The aim of this research was to assess and compare two compartmental models by studying effects of different Ca sources on Ca and P metabolism of sheep. Brazilian male sheep (20) were fed a basal diet supplemented with different sources of Ca, being: limestone (L), alfalfa hay (AH), shell meal (OSM) and citrus pulp (CTP). After 21 days, each sheep was given, as a single dose via the right jugular vein, 7.4 MBq of radio-calcium ( 45Ca) and 7.4 MBq of radio-phosphorus ( 32P). Calcium and P metabolism were evaluated by comparing the Vitti–Dias (VD) and Fernández–Lopes (FL) models [Dias, R.S., Kebreab, E., Vitti, D.M.S.S., Roque, A.P., Bueno, I.C.S., France, J., 2006. A revised model for studying phosphorus and calcium kinetics in growing sheep. J. Anim. Sci. 84, 2787–2794; Lopes, J.B., Vitti, D.M.S.S., Abdalla, A.L., Haddad, M.L., Figueredo, A.V., Moraes, R.C.B., 2001. Modelo do fluxo biológico do fósforo de fontes de fosfato em suínos, usando o 32P como marcador. Rev. Bras. Zoot. 30, 165–173], by contrasting flows between gut and plasma, plasma and bone, and plasma and tissue. There were no differences in Ca and P intakes for the treatments. Ca flows from tissue and bone to plasma and vice versa were similar among treatments, though net bone and net tissue Ca retentions were higher for treatments L and OSM and lower, as well as negative, for AH and CTP (P<0.05). Net bone Ca results were consistent between the VD and FL models, although net tissue Ca retention was slightly higher for the VD. The presence of pectin in CTP and oxalate in AH could have affected Ca balance on these treatments. Total Ca absorption was higher (P<0.05) for L with both models. The chemical form of Ca in the different sources affected its metabolism, but did not affect P metabolism. Both models had higher P resorption than P absorption in bone, suggesting that the sheep were mobilizing P. It could be inferred that impaired digestion induced P mobilization from bone to supply P for metabolic needs. Both the VD and FL models had the same pattern for the P flows, and for net bone and tissue P retentions. Both models can be used to assess Ca and P kinetics in ruminants, and both suggest that our sheep tended to be deficient in Ca and P as well as that the inorganic sources of Ca were better utilized.

Evaluation of bioadhesive polymers as delivery systems for nose to brain delivery: In vitro characterisation studies

There is an increasing need for nasal drug delivery systems that could improve the efficiency of the direct nose to brain pathway especially for drugs for treatment of central nervous system disorders. Novel approaches that are able to combine active targeting of a formulation to the olfactory region with controlled release bioadhesive characteristics, for maintaining the drug on the absorption site are suggested. If necessary an absorption enhancer could be incorporated. Low methylated pectins have been shown to gel and be retained in the nasal cavity after deposition. Chitosan is known to be bioadhesive and also to work as an absorption enhancer. Consequently, two types of pectins, LM-5 and LM-12, together with chitosan G210, were selected for characterisation in terms of molecular weight, gelling ability and viscosity. Furthermore, studies on the in vitro release of model drugs from candidate formulations and the transport of drugs across MDCK1 cell monolayers in the presence of pectin and chitosan were also performed. Bioadhesive formulations providing controlled release with increased or decreased epithelial transport were developed. Due to their promising characteristics 3% LM-5, 1% LM-12 pectin and 1% chitosan G210 formulations were selected for further biological evaluation in animal models.

Phase behavior of gelatin in the presence of pectin in water-acid medium

Phase separation of alkaline gelatin in water-acid solutions in the presence of low etherified pectin (ED 38%) were investigated. The effects of the pectin weight fraction in pectin/gelatin mixture (qo) as well as two conditions of complex formation, namely, mixing of the binary biopolymer-solvent systems at pH 3.5 (‘mixing conditions’), or preparation of the ternary gelatin-pectin-water systems at pH 7.5 and their subsequent acidification up to pH 3.5 (‘titration conditions’), on phase equilibrium and macrostructure of the concentrated complex phase were established using phase analysis, and optical microscopy. At qo 0.5 unusual three phase separation took place in the ‘mixing conditions’, leading to formation of supernatant (phase 1), complex coacervate (phase 2) and concentrated pectin solution (phase 3). Possible mechanism of such phenomenon was discussed in term of segregative and aggregative phase separations.

Effect of temperature and pressure on the combined action of purified tomato pectinmethylesterase and polygalacturonase in presence of pectin

As expected, noticeable depolymerization of highly esterified pectin (DE, 80%) catalyzed by tomato polygalacturonase was observed when active tomato pectinmethylesterase was present, which was not the case in absence of tomato pectinmethylesterase. Besides, an increase in polygalacturonase activity was observed up to an optimal pressure level (100–200 MPa) depending on the temperature under study. Only at higher pressures, the rate of enzymatic pectin depolymerization diminished. In presence of active tomato polygalacturonase a higher tomato pectinmethylesterase activity was observed than in absence of tomato polygalacturonase at atmospheric pressure. The pectinmethylesterase catalyzed pectin deesterification accelerates by increasing pressure up to 200 MPa in presence of tomato polygalacturonase. Higher pressures diminished the tomato pectinmethylesterase activity becoming even lower as compared to atmospheric pressure, which is in contrast with the pectinmethylesterase activity studies performed in absence of tomato polygalacturonase. In general, tomato polygalacturonase activity was influenced indirectly by the presence of active tomato pectinmethylesterase and vice versa during thermal and high-pressure treatment. The combination of 40 °C and 400 MPa represents an optimal condition to preserve or improve rheological properties of tomato based products, because at this condition tomato polygalacturonase activity is reduced while pectinmethylesterase activity is maintained.

Production of Polysaccharidases in Different Carbon Sources by Leucoagaricus gongylophorus Möller (Singer), the Symbiotic Fungus of the Leaf-Cutting Ant Atta sexdens Linnaeus

Leucoagaricus gongylophorus, the fungus cultured by the leaf-cutting ant Atta sexdens, produces polysaccharidases that degrade leaf components by generating nutrients believed to be essential for ant nutrition. We evaluated pectinase, amylase, xylanase, and cellulase production by L. gongylophorus in laboratory cultures and found that polysaccharidases are produced during fungal growth on pectin, starch, cellulose, xylan, or glucose but not cellulase, whose production is inhibited during fungal growth on xylan. Pectin was the carbon source that best stimulated the production of enzymes, which showed that pectinase had the highest production activity of all of the carbon sources tested, indicating that the presence of pectin and the production of pectinase are key features for symbiotic nutrition on plant material. During growth on starch and cellulose, polysaccharidase production level was intermediate, although during growth on xylan and glucose, enzyme production was very low. We propose a possible profile of polysaccharide degradation inside the nest, where the fungus is cultured on the foliar substrate.

Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums

The aim of this study was to investigate the thermal stability, foaming and emulsifying properties of egg white and egg yolk constituents (egg yolk plasma and egg yolk granule) in the presence of hydrocolloid gums. Differential scanning calorimetry was used to examine the thermal stability of proteins. Heat denaturation of proteins were not influenced from the presence of anionic pectin and i-carrageenan and neutral guar gum. The residual denaturation enthalpy was observed to decrease as a result of protein aggregation. Thermal treatment have been observed to be detrimental to foaming capacity of egg white, while foam stability was improved. The foam stability was enhanced in the presence of pectin which may provide a strong viscoelastic film together with protein. Emulsifying activity and stability and of egg yolk granule and plasma were reduced after heat treatment. The presence of guar gum improved the emulsifying properties, while both pectin and guar gum reduced the rate and extend of creaming of egg yolk protein – stabilized proteins after heat treatment.

Localization of aluminium in the maize root apex: can morin detect cell wall-bound aluminium?

Morin is a fluorochrome which forms a fluorescent complex with aluminium (Al) and is thus used to localize Al in plant tissues. However, reports about the cellular distribution of Al-apoplastic versus symplastic-based on morin staining are often conflicting. The objective of this work was to investigate whether Al localization with morin staining can show the proper cellular distribution of Al. Fresh root cross-sections were made from root apices of maize (cv. Lixis) treated with 25 muM Al for 6 h and stained with morin. Fluorescence microscopic investigation showed Al-morin fluorescence in the cytosol, but not in the cell wall. This is in contrast to the growing evidence which shows that Al mainly accumulates in the cell wall, especially bound to the pectin matrix. Therefore, in vitro analyses were carried out to study whether morin can form a fluorescent complex with Al, which is bound to pectin, cell wall, and other Al-binding ligands such as phosphate, galacturonate, DNA, and ATP. Compared with the control treatment without Al-binding ligands, fluorescence intensity was reduced by about 10-fold in the presence of pectin and isolated cell walls, but fairly unaffected in the presence of phosphate and galacturonate. Al associated with DNA and ATP also formed a fluorescent complex with morin. This implies that, although Al is mainly accumulated in the cell wall, it cannot be detected with morin as it is tightly bound to cell-wall pectin. Thus, morin staining should not be used to study the distribution of Al between cell compartments.

In vitro 및 In vivo에서 펙틴의 비만 억제 효과

The effects of pectin on obesity was studied using 3T3-L1 pre-adipocytes and rats fed 20% high fat diets. The concentration of leptin released from 3T3-L1 adipocytes in the presence of pectin was significantly decreased by 85% compared to that of the control (p

Effect of hydrocolloids on the thermal denaturation of proteins

The thermal denaturation of bovine serum albumin (BSA), lysozyme and whey protein isolate (WPI) in the presence of hydrocolloids (pectin, guar gum, ι-carrageenan) was investigated. A decrease in the thermal stability of lysozyme was observed in the mixture of protein with ι-carrageenan. The increase in the enthalpy of denaturation (Δ H) of BSA and lysozyme in the presence of hydrocolloids was attributed to the protection of globular proteins against aggregation through blockage of their hydrophobic binding sites by the bulky polysaccharide moeity. Biopolymers had a stabilizing effect on WPI. The thermal stability was the highest in the presence of pectin, whereas the lowest transition temperature was observed in the presence of guar gum. A single transition peak was observed for pure WPI. However, WPI exhibited two transition temperatures when together with pectin and i-carrageenan. WPI was stable against heat denaturation at acidic pH values (pH 4.0), while it was denatured at a low temperature at an alkaline pH (pH 9.0) in the presence of pectin. This was attributed to the formation of extra hydrogen bonding. The increase in the concentration of pectin has little affect on the heat stability of WPI; however, it reduces the cooperativity of transition.

Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions

Abstract The present study was conducted on aromatised fat-free stirred yoghurts and dealt with the influence of some thickeners and sweeteners on aroma compounds release and rheology. Thickeners (starch, pectin, locust bean gum and guar) and sweeteners (fructose, fructo-oligosaccahrides, aspartame and acesulfame) were added and mixed together in fruit preparations, which were then introduced in yoghurt. Different concentrations of thickeners and sweeteners were used in the fruit preparations and were obtained with an experimental design. The headspace composition was assessed by solid-phase microextraction during shear conditions in a closed vessel. Rheological properties of yoghurts were determined to obtain the flow behaviour index n and the consistency index K with the Ostwald law. The presence of pectin in yoghurts, tended to reduce the concentration of aroma compounds in the headspace of the samples. We observed also a significant decrease of aroma compounds in the headspace of yoghurt in the presence of starch. In the case of locust bean gum, a significant increase of flavour release was observed. Sweeteners and guar appeared to have no effect. We concluded that rheological parameters did not explain the difference on aroma release and it seemed that during shear conditions, the composition of fruit preparations showed a major role on aroma release. The influence of aroma compounds characteristics on the flavour release was observed, but experiments must be performed to highlight this observation.

Changes in pectins and MAPKs related to cell development during early microspore embryogenesis in Quercus suber L.

The occurrence and significance of changes in cell wall components and signalling molecules has been investigated during early microspore embryogenesis in cork oak (Quercus suber L.) in relation to cell proliferation and cell differentiation. Microspore embryogenesis has been induced in in vitro anther cultures of Q. suber by the application of a stress treatment of 33 degrees C. After the treatment, microspores at the responsive developmental stage of vacuolate microspore switched towards proliferation and the embryogenesis pathway to further produce haploid plantlets. Ultrastructural and immunocytochemical analysis revealed changes in cell organisation after induction at different developmental stages, the cellular features displayed being in relation to the activation of proliferative activity and the beginning of differentiation in young and late proembryos. Immunogold labelling with JIM5 and JIM7 antibodies showed a different presence of pectin and level of its esterification in cell walls at different developmental stages. Non-esterified pectins were found in higher proportions in cells of late proembryos, suggesting that pectin de-esterification could be related to the beginning of differentiation. The presence and subcellular distribution of Erk 1/2 MAPK homologues have been investigated by immunoblotting, immunofluorescence and immunogold labelling. The results showed an increase in the expression of these proteins with a high presence in the nucleus, during early microspore proembryos development. The reported changes during early microspore embryogenesis are modulated in relation to proliferation and differentiation events. These findings provided new evidences for a role of MAPK signalling pathways in early microspore embryogenesis, specifically in proliferation, and would confer information for the cell fate and the direction of the cell development.

Effects of tylosin on bacterial mucolysis, Clostridium perfringens colonization, and intestinal barrier function in a chick model of necrotic enteritis.

Necrotic enteritis (NE) is a worldwide poultry disease caused by the alpha toxin-producing bacterium Clostridium perfringens. Disease risk factors include concurrent coccidial infection and the dietary use of cereal grains high in nonstarch polysaccharides (NSP), such as wheat, barley, rye, and oats. Outbreaks of NE can be prevented or treated by the use of in-feed antibiotics. However, the current debate regarding the prophylactic use of antibiotics in animal diets necessitates a better understanding of factors that influence intestinal colonization by C. perfringens as well as the pathophysiological consequences of its growth. We report a study with a chick model of NE, which used molecular (16S rRNA gene [16S rDNA]) and culture-based microbiological techniques to investigate the impact of the macrolide antibiotic tylosin phosphate (100 ppm) and a dietary NSP (pectin) on the community structure of the small intestinal microbiota relative to colonization by C. perfringens. The effects of tylosin and pectin on mucolytic activity of the microbiota and C. perfringens colonization and their relationship to pathological indices of NE were of particular interest. The data demonstrate that tylosin reduced the percentage of mucolytic bacteria in general and the concentration of C. perfringens in particular, and these responses correlated in a temporal fashion with a reduction in the occurrence of NE lesions and an improvement in barrier function. The presence of pectin did not significantly affect the variables measured. Thus, it appears that tylosin can control NE through its modulation of C. perfringens colonization and the mucolytic activity of the intestinal microbiota.