Bacterial Skin Infections in Livestock and Plant-Based Alternatives to Their Antibiotic Treatment

MALÁ, Lucie, LALOUČKOVÁ, Klára a SKŘIVANOVÁ, Eva. Bacterial Skin Infections in Livestock and Plant-Based Alternatives to Their Antibiotic Treatment. Animals, 2021, 11, Article number 2473. ISSN 2076-2615.
Kateg. publikaceVědecké publikace impaktované
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Due to its large surface area, the skin is susceptible to various injuries, possibly accompanied by the entrance of infective agents into the body. Commensal organisms that constitute the skin microbiota play important roles in the orchestration of cutaneous homeostasis and immune competence. The opportunistic pathogen Staphylococcus aureus is present as part of the normal biota of the skin and mucous membranes in both humans and animals, but can cause disease when it invades the body either due to trauma or because of the impaired immune response of the host. Colonization of livestock skin by S. aureus is a precursor for majority of bacterial skin infections, which range from boils to sepsis, with the best-characterized being bovine mastitis. Antibiotic treatment of these infections can contribute to the promotion of resistant bacterial strains and even to multidrug resistance. The development of antibiotic resistance to currently available antibiotics is a worldwide problem. Considering the increasing ability of bacteria to effectively resist antibacterial agents, it is important to reduce the livestock consumption of antibiotics to preserve antibiotic effectiveness in the future. Plants are recognized as sources of various bioactive substances, including antibacterial activity towards clinically important microorganisms. This review provides an overview of the current knowledge on the major groups of phytochemicals with antibacterial activity and their modes of action. It also provides a list of currently known and used plant species aimed at treating or preventing bacterial skin infections in livestock.

ProjektDlouhodobý koncepční rozvoj výzkumné organizace
OdděleníFyziologie výživy a jakost produkce