Advanced search
1 file | 1.27 MB Add to list

Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro

(2016) BENEFICIAL MICROBES. 7(4). p.585-595
Author
Organization
Abstract
The isolation of potentially probiotic strains and the subsequent study of their properties are very important steps to gain insight in the health benefits ascribed to sugary and milk kefir. The aim of the present study was to characterise fifteen Lactobacillus strains isolated from these beverages by determining some surface properties and their ability to antagonise enterocyte cell damage after Salmonella infection in vitro. Lactobacillus surface properties were determined by hydrophobicity, autoaggregation, and coaggregation assays with Salmonella. In addition, lactobacilli adhesion to Caco-2/TC-7 cells and the effect on Salmonella invasion were evaluated. Finally, the disassembly of F-actin cytoskeleton on intestinal epithelial cells was assayed in vitro when Salmonella infection was performed in the presence of selected Lactobacillus strains. Ten out of the 15 strains showed a high adhesion capacity to Caco-2/ TC-7 cells. Most of the strains were hydrophilic and non-autoaggregating. Strains isolated from sugary kefir were non-coaggregating with Salmonella, while strains Lactobacillus paracasei CIDCA 83120, 83121, 83123, 83124, 8339, 83102 isolated from milk kefir were able to coaggregate after 1 h. L. paracasei CIDCA 8339 and Lactobacillus kefiri CIDCA 83102 were able to diminish Salmonella invasion to the enterocytes. An antagonistic effect on cytoskeleton disruption elicited by the pathogen was also demonstrated. Our results suggest that both strains isolated from milk kefir could be considered as appropriate probiotic candidates.
Keywords
coaggregation, autoaggregation, hydrophobicity, adhesion, invasion, ENTERICA SEROVAR TYPHIMURIUM, S-LAYER PROTEIN, ADHESION ABILITY, GASTROINTESTINAL-TRACT, SURFACE-PROPERTIES, PROBIOTIC STRAINS, AGGREGATION, GRAINS, PATHOGENS, BACTERIA

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 1.27 MB

Citation

Please use this url to cite or link to this publication:

MLA
Zavala, L et al. “Selected Lactobacillus Strains Isolated from Sugary and Milk Kefir Reduce Salmonella Infection of Epithelial Cells in Vitro.” BENEFICIAL MICROBES 7.4 (2016): 585–595. Print.
APA
Zavala, L., Golowczyc, M., Van Hoorde, K., Medrano, M., Huys, G., Vandamme, P., & Abraham, A. (2016). Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro. BENEFICIAL MICROBES, 7(4), 585–595.
Chicago author-date
Zavala, L, MA Golowczyc, Koenraad Van Hoorde, M Medrano, G Huys, Peter Vandamme, and AG Abraham. 2016. “Selected Lactobacillus Strains Isolated from Sugary and Milk Kefir Reduce Salmonella Infection of Epithelial Cells in Vitro.” Beneficial Microbes 7 (4): 585–595.
Chicago author-date (all authors)
Zavala, L, MA Golowczyc, Koenraad Van Hoorde, M Medrano, G Huys, Peter Vandamme, and AG Abraham. 2016. “Selected Lactobacillus Strains Isolated from Sugary and Milk Kefir Reduce Salmonella Infection of Epithelial Cells in Vitro.” Beneficial Microbes 7 (4): 585–595.
Vancouver
1.
Zavala L, Golowczyc M, Van Hoorde K, Medrano M, Huys G, Vandamme P, et al. Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro. BENEFICIAL MICROBES. 2016;7(4):585–95.
IEEE
[1]
L. Zavala et al., “Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro,” BENEFICIAL MICROBES, vol. 7, no. 4, pp. 585–595, 2016.
@article{8515576,
  abstract     = {The isolation of potentially probiotic strains and the subsequent study of their properties are very important steps to gain insight in the health benefits ascribed to sugary and milk kefir. The aim of the present study was to characterise fifteen Lactobacillus strains isolated from these beverages by determining some surface properties and their ability to antagonise enterocyte cell damage after Salmonella infection in vitro. Lactobacillus surface properties were determined by hydrophobicity, autoaggregation, and coaggregation assays with Salmonella. In addition, lactobacilli adhesion to Caco-2/TC-7 cells and the effect on Salmonella invasion were evaluated. Finally, the disassembly of F-actin cytoskeleton on intestinal epithelial cells was assayed in vitro when Salmonella infection was performed in the presence of selected Lactobacillus strains. Ten out of the 15 strains showed a high adhesion capacity to Caco-2/ TC-7 cells. Most of the strains were hydrophilic and non-autoaggregating. Strains isolated from sugary kefir were non-coaggregating with Salmonella, while strains Lactobacillus paracasei CIDCA 83120, 83121, 83123, 83124, 8339, 83102 isolated from milk kefir were able to coaggregate after 1 h. L. paracasei CIDCA 8339 and Lactobacillus kefiri CIDCA 83102 were able to diminish Salmonella invasion to the enterocytes. An antagonistic effect on cytoskeleton disruption elicited by the pathogen was also demonstrated. Our results suggest that both strains isolated from milk kefir could be considered as appropriate probiotic candidates.},
  author       = {Zavala, L and Golowczyc, MA and Van Hoorde, Koenraad and Medrano, M and Huys, G and Vandamme, Peter and Abraham, AG},
  issn         = {1876-2883},
  journal      = {BENEFICIAL MICROBES},
  keywords     = {coaggregation,autoaggregation,hydrophobicity,adhesion,invasion,ENTERICA SEROVAR TYPHIMURIUM,S-LAYER PROTEIN,ADHESION ABILITY,GASTROINTESTINAL-TRACT,SURFACE-PROPERTIES,PROBIOTIC STRAINS,AGGREGATION,GRAINS,PATHOGENS,BACTERIA},
  language     = {eng},
  number       = {4},
  pages        = {585--595},
  title        = {Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro},
  url          = {http://dx.doi.org/10.3920/bm2015.0196},
  volume       = {7},
  year         = {2016},
}

Altmetric
View in Altmetric
Web of Science
Times cited: