Effect of long chain fatty acids on Salmonella killing, superoxide and nitric oxide production by chicken macrophages

International Journal of Food Microbiology

Volumn 132, Issue 1, 2009, Pages 67-72

  Babu, Uma ^a   Wiesenfeld, Paddy ^a   Gaines, Dennis ^a   Raybourne, Richard B ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Chicken macrophage functions; Fatty acid uptake; S. typhimurium

Indexed keywords

ARACHIDONIC ACID; DOCOSAHEXAENOIC ACID; GREEN FLUORESCENT PROTEIN; LINOLENIC ACID; LONG CHAIN FATTY ACID; NITRIC OXIDE; POLYUNSATURATED FATTY ACID; STEARIC ACID; SUPEROXIDE;

ANIMAL CELL; ARTICLE; BACTERICIDAL ACTIVITY; CELL VIABILITY; CHICKEN; CONTROLLED STUDY; DIETARY INTAKE; FATTY ACID ANALYSIS; FATTY ACID METABOLISM; FATTY ACID TRANSPORT; FLOW CYTOMETRY; INCUBATION TIME; MACROPHAGE; NONHUMAN; SALMONELLA ENTERICA; SALMONELLA TYPHIMURIUM;

ANIMALS; CELL LINE; CELL SURVIVAL; CHICKENS; FATTY ACIDS; MACROPHAGES; NITRIC OXIDE; POULTRY DISEASES; SALMONELLA INFECTIONS, ANIMAL; SALMONELLA TYPHIMURIUM; SUPEROXIDES;

BACTERIA (MICROORGANISMS); GALLUS GALLUS; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 65449132336     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.03.017     Document Type: Article

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