Bacteriological and molecular studies of garlic effect on some virulence genes of Escherichia coli of chicken origin.

Ahlam, A. Gharib, Mokhtar, A. Sleim, Mohamed, I. Hegazy, Abdel-wahab, A.M. and Sara, H. Adly.

Abstract


Avian colibacillosis is the most significant infectious bacterial disease of poultry worldwide. Many antimicrobial-resistant Escherichia coli pathogens are increased due to drug overusing in veterinary medicine and animals feed. The objective of this study was to observe the in vitro inhibitory effect of garlic (Allium sativum) as alternative natural agent against Escherichia coli isolates and their virulence genes expression. The antimicrobial effects of aqueous and ethanolic garlic extracts against multidrug-resistant (MDR) E. coli isolates were studied using agar well-diffusion method as well as the minimum inhibitory concentration (MIC) of garlic and consequently their subinhibitory concentration (SIC) (the concentration of garlic that did not inhibit E. coli growth after 24 hr. incubation at 37ºC) were calculated by a modification of broth macrodilution method. The E. coli virulence was assessed via mRNA expression of their genes such as increased serum survival (iss), verotoxine (vt2e) and intimin (eaeA) before and after garlic treatment using reverse transcriptase real time PCR. One hundred and thirteen (46.12%) of 245 isolates were identified as E. coli that were highly recorded in intestinal samples as 64.60% followed by liver 24.77% then heart 10.6%. The most chemotherapeutic resistant 14 E. coli isolates showed high garlic susceptibility rates mainly for aqueous extract and had nine different serotypes, the most predominant one was O146 of 21.42%. The complete inhibition of and downregulating of eaeA and vt2e genes expression were proved respectively in the E. coli treated isolates with garlic SIC (1%). In conclusion, the garlic supplementation through feed can reduce infection by E. coli via decrescent their toxin production and may be the adhesion ability to the intestinal mucosa of the host either animal or human.

Key words


Garlic (Allium sativum)-MIC– E. coli- virulence gene

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