Evaluation of antibacterial and therapeutic effects of egg-white lysozyme against Salmonella Typhimurium in ICR mice infected with Salmonella Typhimurium

ABSTRACT

Salmonellosis is a major bacterial zoonosis that causes self-limited enteritis in animals and foodborne disease and typhoid fever in humans. Recently, multi-drug-resistant strains of Salmonella spp. have increased and caused more serious problems in public health. The present study investigated the antibacterial effects of egg-white lysozyme (EWL) against Salmonella (S.) Typhimurium and the therapeutic effects of EWL for murine salmonellosis. Evaluation of the antibacterial effects of EWL against S. Typhimurium revealed a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of EWL of 6.25 and 300 µg/mL, respectively. In the bacterial growth inhibition test, EWL at 300 (p < 0.05) and 600 µg/mL (p < 0.01) significantly inhibited the growth of S. Typhimurium at 4 h postincubation. EWL administration at MIC (LYS-1), MBC (LYS-2) and 2× MBC (LYS-3) for 14 days resulted in mortality of mice infected with S. Typhimurium of 70, 40 and 10%, respectively, while that of control mice (CON) was 90%. Counts of S. Typhimurium in murine spleens were significantly lower in LYS-2 and LYS-3 than CON (p < 0.05). The results of this study indicate that EWL has the potential for treatment of ICR mice infected with S. Typhimurium.