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Evaluation of pyroligneous acid as a therapeutic agent against Salmonella in a simulated gastrointestinal tract of poultry

  • Food Microbiology - Research Paper
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Abstract

Pyroligneous acid (PA) was evaluated as a potential alternative to therapeutic antibiotics in poultry. Antimicrobial activity of PA was studied at acidic pH (2.0) and neutral pH (7.0) of the liquid against Salmonella enterica and Lactobacillus acidophilus. Acidic PA gave a MIC value of 0.8% (v/v) and 1.6% (v/v), and neutralized PA gave a MIC value of 1.6% (v/v) and 3.2% (v/v) against S. enterica and L. acidophilus respectively. Acidic PA was evaluated at different concentrations in a simulated poultry digestive tract and cecal fermentation to study its effect on the cecal microflora and fermentation profile. PA at a concentration of 1.6% (v/v) completely inhibited S. enterica and was also found to have a similar effect on lactobacilli count as compared with the control (p = 0.17). Additionally, PA at this concentration was found not to have a significant effect on acetic acid production after 24 h of cecal fermentation (p = 0.20).

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Abbreviations

GIT:

Gastrointestinal tract

PA:

Pyroligneous acid

SCFA:

Short-chain fatty acids

GC-MS:

Gas chromatography-mass spectrometry

MIC:

Minimum inhibitory concentration

BHI:

Brain heart infusion

MRS:

De Man, Rogosa, and Sharpe

BPLS:

Brilliant green phenol red lactose sucrose

ANOVA:

Analysis of variance

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Funding

This work was supported by the Natural Sciences and Engineering Research Council of Canada (Engage Grant 122842) and Fonds de recherche du Québec - Nature et technologies (FRQNT Equipe).

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Authors and Affiliations

  1. Centre - Eau Terre Environnement, 490, Rue de la Couronne, Québec, QC, G1K 9A9, Canada

    Gayatri Suresh, Tarek Rouissi & Satinder Kaur Brar

  2. Pyrovac Inc, 176-2 rue Damase-Breton, Saint-Lambert-de-Lauzon, QC, G0S 2W0, Canada

    Hooshang Pakdel & Christian Roy

  3. Department of Civil Engineering, Lassonde School of Engineering, York University, North York, Toronto, Ontario, M3J 1P3, Canada

    Satinder Kaur Brar

  4. Guelph Research and Development Centre, Science and Technology Branch, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada

    Moussa Diarra

Authors
  1. Gayatri Suresh
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  2. Hooshang Pakdel
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  4. Satinder Kaur Brar
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  6. Christian Roy
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection, and analysis were performed by Gayatri Suresh and Hooshang Pakdel. The first draft of the manuscript was written by Gayatri Suresh, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Satinder Kaur Brar.

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The authors declare that they have no conflict of interest.

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Responsible Editor: Miliane Moreira Soares de Souza.

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Highlights

• Pyroligneous acid (PA) produced by softwood pyrolysis and analyzed by GC-MS.

• MIC determined for acidic and neutralized PA against S. enterica and Lactobacillus.

• In vitro cecal fermentation with feed with different PA concentrations for 24 h.

• 1.6% (v/v) PA inhibited Salmonella completely and had no effect on Lactobacilli.

• 1.6% (v/v) PA had no significant effect on SCFA production.

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Suresh, G., Pakdel, H., Rouissi, T. et al. Evaluation of pyroligneous acid as a therapeutic agent against Salmonella in a simulated gastrointestinal tract of poultry. Braz J Microbiol 51, 1309–1316 (2020). https://doi.org/10.1007/s42770-020-00294-1

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  • DOI: https://doi.org/10.1007/s42770-020-00294-1

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