Effects of Huangqin decoction and its flavor-reducing granules on the relevances of intestinal microflora and inflammatory reaction in chickens infected with Escherichia coli O78
After Huangqin decoction and its flavor-reducing granules were used to feed chickens artificially infected with Escherichia coli O78,the relationships between intestinal microflora and lysozyme,inflammatory factors and Toll-like receptors was studied.The Huangqin decoction and its flavor-reducing granules were prepared.Nineteen-day-old isabella brown chicks were randomly divided into CG,MG,HQT,ADZ,AGC,ASY,AHQ and ENR groups,10 in each group.Five Chinese medicine groups were fed with corresponding granule(500 mg/kg·BW)and the enrofloxacin was added 10 mg/kg·BW in ENR group.After 7 days,each chick of the other 7 groups was injected with 0.6 mL E.coli O78 except the blank control group.After 5 days,the intestinal flora was determined by 16S rDNA sequencing,the levels of lysozyme and inflammatory factors(IL-1β,IL-6,IL-10,TNF-α)in serum were detected by ELISA,the relative expression levels of Toll-like receptors(TLR4,TLR5,TLR15)in spleen were detected by RT-PCR,the correlations were analyzed by Pearson method.The results showed that after the chickens were fed with Huangqin decoction and its flavor-reducing granules,the structure of intestinal microflora was correlated with the contents of lysozyme,inflammatory factors and the relative expression of Toll-like receptors.Huangqin decoction and its flavor-reducing granules could down-regulate the structure of intestinal flora,the levels of lysozyme and inflammatory factors in serum,and the relative expression of Toll-like receptor in spleen of infected chickens,so as to achieve the goal of treating chicken colibacillosis.The results of this study could provide a reference for the systematic study of molecular mechanism of Huangqin decoction and its flavor-reducing granules in treating chicken colibacillosis.
万方数据
维普
