Inhibition of Salmonella enterica growth by competitive exclusion during early alfalfa sprout development using a seed-dwelling Erwinia persicina strain EUS78

Kim, Won-Il; Choi, Seok Reyol; Han, Inn Oc; Cho, Su Kyung; Lee, Yeyeong; Kim, Seunghoe; Kang, Byeongsam; Choi, Okhee; Kim, Jin-Woo

doi:10.1016/j.ijfoodmicro.2019.108374

Cited by 24 publications

(16 citation statements)

References 47 publications

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“…Different approaches have been investigated to reduce SE colonization in chickens which include feeding competitive exclusion bacteria ( Stern et al, 2001 ; Revolledo et al, 2006 ; Kim et al, 2020 ) antibiotics ( Chadfield and Hinton, 2004 ), bacteriophages ( Fiorentin et al, 2005 ; Atterbury et al, 2007 ; Nabil et al, 2018 ), vaccines ( Inoue et al, 2008 ; Bearson et al, 2019 ; Wilde et al, 2019 ), plant derived compounds ( Kollanoor-Johny et al, 2012 ; Upadhyaya et al, 2013 , 2015 ; Darre et al, 2014 ; Johny et al, 2017 ), and organic acids ( Xiong et al, 2016 ; Wu et al, 2018 ). However, limited antimicrobial efficacy, toxicity, palatability concerns, or adverse effect on production parameters necessitates the exploration of new antimicrobial compound for controlling Salmonella colonization in chickens.…”

Section: Introductionmentioning

confidence: 99%

Sodium Butyrate Reduces Salmonella Enteritidis Infection of Chicken Enterocytes and Expression of Inflammatory Host Genes in vitro

et al. 2020

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Salmonella Enteritidis (SE) is a facultative intracellular pathogen that colonizes the chicken gut leading to contamination of carcasses during processing. A reduction in intestinal colonization by SE could result in reduced carcass contamination thereby reducing the risk of illnesses in humans. Short chain fatty acids such as butyrate are microbial metabolites produced in the gut that exert various beneficial effects. However, its effect on SE colonization is not well known. The present study investigated the effect of sub-inhibitory concentrations (SICs) of sodium butyrate on the adhesion and invasion of SE in primary chicken enterocytes and chicken macrophages. In addition, the effect of sodium butyrate on the expression of SE virulence genes and selected inflammatory genes in chicken macrophages challenged with SE were investigated. Based on the growth curve analysis, the two SICs of sodium butyrate that did not reduce SE growth were 22 and 45 mM, respectively. The SICs of sodium butyrate did not affect the viability and proliferation of chicken enterocytes and macrophage cells. The SICs of sodium butyrate reduced SE adhesion by ∼1.7 and 1.8 Log CFU/mL, respectively. The SE invasion was reduced by ∼2 and 2.93 Log CFU/mL, respectively in chicken enterocytes (P < 0.05). Sodium butyrate did not significantly affect the adhesion of SE to chicken macrophages. However, 45 mM sodium butyrate reduced invasion by ∼1.7 Log CFU/mL as compared to control (P < 0.05). Exposure to sodium butyrate did not change the expression of SE genes associated with motility (flgG, prot6E), invasion (invH), type 3 secretion system (sipB, pipB), survival in macrophages (spvB, mgtC), cell wall and membrane integrity (tatA), efflux pump regulator (mrr1) and global virulence regulation (lrp) (P > 0.05). However, a few genes contributing to type-3 secretion system (ssaV, sipA), adherence (sopB), macrophage survival (sodC) and oxidative stress (rpoS) were upregulated by at least twofold. The expression of inflammatory genes (Il1β, Il8, and Mmp9) that are triggered by SE for host colonization was significantly downregulated (at least 25-fold) by sodium butyrate as compared to SE (P < 0.05). The results suggest that sodium butyrate has an anti-inflammatory potential to reduce SE colonization in chickens.

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Section: Introductionmentioning

confidence: 99%

Sodium Butyrate Reduces Salmonella Enteritidis Infection of Chicken Enterocytes and Expression of Inflammatory Host Genes in vitro

et al. 2020

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“…One exception to this was the enrichment of E. persicina in spring microbiomes on both DA and TT lettuce as well in microbiomes of samples with lower EcO157 survival. E. persicina inhibited the growth of Salmonella enterica on alfalfa sprouts [ 68 ] and of EcO157 in vitro and on spinach leaves [ 69 ]. While EcO157 did not multiply on cold-stored MAP lettuce, it is possible that an inhibitory factor produced by E. persicina cells present on spring-harvested lettuce impacted EcO157 survival.…”

Section: Discussionmentioning

confidence: 99%

Seasonality, shelf life and storage atmosphere are main drivers of the microbiome and E. coli O157:H7 colonization of post-harvest lettuce cultivated in a major production area in California

Leonard

Šimko

Mammel

et al. 2021

Environmental Microbiome

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Background Lettuce is linked to recurrent outbreaks of Shiga toxin-producing Escherichia coli (STEC) infections, the seasonality of which remains unresolved. Infections have occurred largely from processed lettuce, which undergoes substantial physiological changes during storage. We investigated the microbiome and STEC O157:H7 (EcO157) colonization of fresh-cut lettuce of two cultivars with long and short shelf life harvested in the spring and fall in California and stored in modified atmosphere packaging (MAP) at cold and warm temperatures. Results Inoculated EcO157 declined significantly less on the cold-stored cultivar with short shelf life, while multiplying rapidly at 24 °C independently of cultivar. Metagenomic sequencing of the lettuce microbiome revealed that the pre-storage bacterial community was variable but dominated by species in the Erwiniaceae and Pseudomonadaceae. After cold storage, the microbiome composition differed between cultivars, with a greater relative abundance (RA) of Erwiniaceae and Yersiniaceae on the cultivar with short shelf life. Storage at 24 °C shifted the microbiome to higher RAs of Erwiniaceae and Enterobacteriaceae and lower RA of Pseudomonadaceae compared with 6 °C. Fall harvest followed by lettuce deterioration were identified by recursive partitioning as important factors associated with high EcO157 survival at 6 °C, whereas elevated package CO2 levels correlated with high EcO157 multiplication at 24 °C. EcO157 population change correlated with the lettuce microbiome during 6 °C storage, with fall microbiomes supporting the greatest EcO157 survival on both cultivars. Fall and spring microbiomes differed before and during storage at both temperatures. High representation of Pantoea agglomerans was a predictor of fall microbiomes, lettuce deterioration, and enhanced EcO157 survival at 6 °C. In contrast, higher RAs of Erwinia persicina, Rahnella aquatilis, and Serratia liquefaciens were biomarkers of spring microbiomes and lower EcO157 survival. Conclusions The microbiome of processed MAP lettuce evolves extensively during storage. Under temperature abuse, high CO2 promotes a lettuce microbiome enriched in taxa with anaerobic capability and EcO157 multiplication. In cold storage, our results strongly support a role for season and lettuce deterioration in EcO157 survival and microbiome composition, suggesting that the physiology and microbiomes of fall- and spring-harvested lettuce may contribute to the seasonality of STEC outbreaks associated with lettuce grown in coastal California.

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“…Studies have shown that antioxidant activity and levels of Ca, Se, Fe, K, Ni, total polyamines, and total polyphenols increase during alfalfa seed germination (Taraseviciene et al, 2019;Chiriac et al, 2020a,b;Cigic et al, 2020). Alfalfa sprouts treated with a range of acoustic frequencies showed higher levels of L-ascorbic acid and flavonoids, and higher activity of superoxide dismutase (Kim et al, 2017(Kim et al, , 2020. High concentrations of CO 2 promoted the accumulation of carbohydrates, proteins, fats, and fiber, and increased the contents of vitamins, phenols, flavonoids, and minerals (Almuhayawi et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…However, the nutritional value of alfalfa sprouts has not yet been comprehensively explored. In recent years, research on alfalfa sprouts has mainly focused on microbial contamination (Fedio et al, 2012;Brankatschk et al, 2014;Keshri et al, 2019;Jang et al, 2021;Zheng et al, 2021) and the related evaluation of physical (Michalczyk et al, 2019;Mohammad et al, 2019), chemical (Machado-Moreira et al, 2021;Zhang et al, 2021), and biological (Fong et al, 2017;Kim et al, 2020) controls. Studies on the nutritional quality of alfalfa sprouts have mainly investigated the dynamic changes in their nutritional content, composition, and antioxidant properties, during germination under different conditions.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive transcriptomic and metabolomic profiling reveals the differences between alfalfa sprouts germinated with or without light exposure

Zhang

et al. 2022

Front. Plant Sci.

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Alfalfa sprouts are among the most nutritionally rich foods, and light exposure is a critical factor in determining their biomass and quality. However, detailed metabolic and molecular differences between yellow and green alfalfa sprouts remain unclear. In this study, comprehensive metabolomic and transcriptomic analyses were integrated to evaluate the nutrient composition of alfalfa sprouts during germination with or without light exposure. Differentially expressed genes and differentially accumulated metabolites in green and yellow alfalfa sprouts were significantly enriched in secondary metabolic pathways, such as the isoflavonoid biosynthesis pathway. Green alfalfa sprouts contained a wide variety of lipids, flavonoids, phenolic acids, and terpenoids, among which the top three upregulated were calycosin, methyl gallate, and epicatechin 3-gallate, whereas yellow alfalfa sprouts contained relatively more isoquercitrin. These results provide new insights into the nutritional value and composition of alfalfa sprouts under different germination regimes.

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Inhibition of Salmonella enterica growth by competitive exclusion during early alfalfa sprout development using a seed-dwelling Erwinia persicina strain EUS78

Cited by 24 publications

References 47 publications

Sodium Butyrate Reduces Salmonella Enteritidis Infection of Chicken Enterocytes and Expression of Inflammatory Host Genes in vitro

Sodium Butyrate Reduces Salmonella Enteritidis Infection of Chicken Enterocytes and Expression of Inflammatory Host Genes in vitro

Seasonality, shelf life and storage atmosphere are main drivers of the microbiome and E. coli O157:H7 colonization of post-harvest lettuce cultivated in a major production area in California

Comprehensive transcriptomic and metabolomic profiling reveals the differences between alfalfa sprouts germinated with or without light exposure

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