Determination of nitric oxcide and total antioxidan capacity levels with time-dependable histological effects in Staphylococcus aureus and Escherichia coli food poi̇soni̇ng models

As a result of food poisoning caused by E. coli and S. aureus, gastrointestinal disorders, fever, and neurological findings can be seen, as well as death in some cases. In the study, a total of 25 rats were divided into 5 groups as Control, EC1, EC2, SA1 and SA2 groups to evaluate the possible histopathological effects on rat tissues with total antioxidant capacity (TAC) and nitric oxide (NO) levels after oral ingestionation of bacteries. The prepared E. coli suspension was given 109 cfu/ml and the S. aureus was 2x108 cfu/ml to the rats by gavage. The rats in the EA1 and SA1 groups were sacrificed 12 hours after of the application, and the rats in the EA2 and SA2 groups 24 hours later under general anesthesia. ELISA technique was used to determine nitric oxide and total antioxidant levels from serum samples. In the histopathological examination, there was a significant difference between the control and all infection groups in terms of liver infiltration (p<0.05), while there was a significant difference between the EC2 and SA2 with the control in terms of enlargement in the sinusoids and vacuolization (p<0,05). There was a significant difference between all groups and the control group in terms of intestinal infiltration, goblet cells, and epithelial damage (p<0,05), but the increase in the number of goblet cells was not statistically significant only in the SA1. Although there was no statistically significant difference between the control and other groups in terms of TAC and NO levels, there were increases. We believe that all these results will provide additional information for the diagnosis of food poisoning. In addition, detection of histopathological damage at 12 and 24 hours after poisoning and increases in TAC and NO levels are very important in terms of planning the treatment in a short time.