Turmeric is known for its ability to enhance immunity via anti-inflammatory and anti-oxidant effects. Salmonella enterica species contain a large number of pathogenic serotypes that are adapted to a broad range of vertebrate hosts. Our previous study revealed that bioprocessed polysaccharides from the liquid culture Lentinus edodes fungal mycelia containing turmeric (BPP-turmeric) is able to alter chicken macrophage responses and increases chick survival against Salmonella enterica infection. In this study, we examined the immunomodulatory effects of BPP-turmeric on the porcine macrophage 3D4/31 cell line infected with Salmonella enterica subsp. enterica serovar Choleraesuis (S. Choleraesuis) or S. Enteritidis. Our experimental analyses demonstrated that BPP-turmeric (i) does not alter phagocytic and killing activity of 3D4/31 against either Salmonella serotypes, but that it (ii) represses mRNA transcription of interleukin (IL)-6, IL-8, and tumor necrosis factor α in response to Salmonella infection. Collectively, these results imply that BPP-turmeric has an immunomodulatory effect that represses pro-inflammatory cytokine expression in porcine macrophages, suggesting that it may protect swine from salmonellosis via controlling Salmonella-induced hyperinflammation.

Egg yolk immunoglobulin (IgY) is the antibody in egg yolk and can be produced in egg yolk by immunizing hens with antigens. IgY is functionally equivalent to mammalian IgG. It is found in the serum of the chicken and is passed from the mother chicken to the embryo via the egg yolk, a process that results in a high concentration of IgY in the egg yolk. The objective of this study was to evaluate the efficacy of specific IgY against enterotoxigenic Escherichia coli (ETEC) K99, Salmonella Typhimurium and Salmonella Choleraesuis that cause porcine bacterial diseases. To prepare specific IgY, Hy-Line Brown chickens were vaccinated with killed vaccine complex including E. coli K99, S. Typhimurium and S. Choleraesuis. The chicken egg yolk antibodies were purified from egg yolk by ammonium sulfate precipitation and the quality of the final preparation was confirmed by sodium dodecyl sulfate polyacrylamide gel electro-phoresis (SDS-PAGE). Titres of specific IgY in final preparations were measured by an enzyme-linked immunosorbent assay (ELISA). Antibody titers peaked at 3 weeks regardless the bacterial types and the similar patterns of immune response were observed for respective pathogens. In growth inhibitor test, specific IgY showed inhibitory effect on bacterial growth. After 0, 3, 6 and 12 hour of incubation with specific IgY (100 ㎍/㎖, 250 ㎍/㎖, 500 ㎍/㎖), there was a significant decrease in the growth (A 600nm ) of E. coli K99, S. Typhimurium and S. Choleraesuis compared to nonspecific IgY and controls. In BALB/c mice, the effect of specific IgY (100 ㎎/㎏, 250 ㎎/㎏) on bacterial challenges was investigated by intramuscular injection and oral administration of bacteria. Mice treated with specific IgY showed high survival rate though there was no significant differences on blood biochemichal examinations between treated and untreated groups. These results indicate the potential of specific IgY for the treatment of porcine bacterial diseases caused by E. coli K99, S. Typhimurium and S. Choleraesuis.