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Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis

The present study was undertaken to clarify the factors that reduce the viable pathogen count in milk collected from the udders of subclinical mastitic cows during preservation. Milk was centrifuged to divide somatic cells (cellular components, precipitates) and antimicrobial peptides (soluble compo...

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Autores principales: KOSHIISHI, Tomoko, WATANABE, Masako, MIYAKE, Hajime, HISAEDA, Keiichi, ISOBE, Naoki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Veterinary Science 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5573827/
https://www.ncbi.nlm.nih.gov/pubmed/28690278
http://dx.doi.org/10.1292/jvms.17-0269
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author KOSHIISHI, Tomoko
WATANABE, Masako
MIYAKE, Hajime
HISAEDA, Keiichi
ISOBE, Naoki
author_facet KOSHIISHI, Tomoko
WATANABE, Masako
MIYAKE, Hajime
HISAEDA, Keiichi
ISOBE, Naoki
author_sort KOSHIISHI, Tomoko
collection PubMed
description The present study was undertaken to clarify the factors that reduce the viable pathogen count in milk collected from the udders of subclinical mastitic cows during preservation. Milk was centrifuged to divide somatic cells (cellular components, precipitates) and antimicrobial peptides (soluble components, supernatants without fat layer); each fraction was cultured with bacteria, and the number of viable bacteria was assessed prior to and after culture. In 28.8% of milk samples, we noted no viable bacteria immediately after collection; this value increased significantly after a 5-hr incubation of milk with cellular components but not with soluble components (48.1 and 28.8%, respectively). After culture with cellular components, the numbers of bacteria (excluding Staphylococcus aureus and Streptococcus uberis) and yeast decreased dramatically, although the differences were not statistically significant. After cultivation with soluble components, only yeasts showed a tendency toward decreased mean viability, whereas the mean bacterial counts of S. uberis and T. pyogenes tended to increase after 5-hr preservation with soluble components. These results suggest that most pathogens in high somatic cell count (SCC) milk decreased during preservation at 15 to 25°C, due to both the cellular components and antimicrobial components in the milk. Particularly, the cellular components more potently reduced bacterial counts during preservation.
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spelling pubmed-55738272017-08-29 Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis KOSHIISHI, Tomoko WATANABE, Masako MIYAKE, Hajime HISAEDA, Keiichi ISOBE, Naoki J Vet Med Sci Physiology The present study was undertaken to clarify the factors that reduce the viable pathogen count in milk collected from the udders of subclinical mastitic cows during preservation. Milk was centrifuged to divide somatic cells (cellular components, precipitates) and antimicrobial peptides (soluble components, supernatants without fat layer); each fraction was cultured with bacteria, and the number of viable bacteria was assessed prior to and after culture. In 28.8% of milk samples, we noted no viable bacteria immediately after collection; this value increased significantly after a 5-hr incubation of milk with cellular components but not with soluble components (48.1 and 28.8%, respectively). After culture with cellular components, the numbers of bacteria (excluding Staphylococcus aureus and Streptococcus uberis) and yeast decreased dramatically, although the differences were not statistically significant. After cultivation with soluble components, only yeasts showed a tendency toward decreased mean viability, whereas the mean bacterial counts of S. uberis and T. pyogenes tended to increase after 5-hr preservation with soluble components. These results suggest that most pathogens in high somatic cell count (SCC) milk decreased during preservation at 15 to 25°C, due to both the cellular components and antimicrobial components in the milk. Particularly, the cellular components more potently reduced bacterial counts during preservation. The Japanese Society of Veterinary Science 2017-07-07 2017-08 /pmc/articles/PMC5573827/ /pubmed/28690278 http://dx.doi.org/10.1292/jvms.17-0269 Text en ©2017 The Japanese Society of Veterinary Science This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial No Derivatives (by-nc-nd) License. (CC-BY-NC-ND 4.0: https://creativecommons.org/licenses/by-nc-nd/4.0/)
spellingShingle Physiology
KOSHIISHI, Tomoko
WATANABE, Masako
MIYAKE, Hajime
HISAEDA, Keiichi
ISOBE, Naoki
Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis
title Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis
title_full Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis
title_fullStr Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis
title_full_unstemmed Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis
title_short Cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis
title_sort cellular and soluble components decrease the viable pathogen counts in milk from dairy cows with subclinical mastitis
topic Physiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5573827/
https://www.ncbi.nlm.nih.gov/pubmed/28690278
http://dx.doi.org/10.1292/jvms.17-0269
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