Inhibitory Effect of Bifidobacteria on the In Vitro Production of Verotoxins by Escherichia coli O157: H7

Kobayashi, Ichiro; Muraoka, Hiroe; Saika, Takeshi; Nishida, Motohiro; Akita, Hironobu; Iwata, Satoshi; Sato, Yoshitake; Sunakawa, Keisuke

doi:10.12938/bifidus1996.20.81

Cited by 3 publications

(6 citation statements)

References 11 publications

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“…However, the compositions and concentrations of VFAs in the cecum were not significantly different between the B. infantis 157F-and B. longum NS-treated mice and the others. It was reported (Kobayashi et al 2001) that some kinds of metabolites produced by the bifidobacteria inhibited Stx production in vitro in addition to lactate and acetate. Our results suggest that bifidobacterial products except for VFAs may be important factors for preventing Stx production and protecting mice from lethal infections with E. coli O157:H7.…”

Section: Discussionmentioning

confidence: 99%

Prevention of Escherichia coli O157:H7 infection in gnotobiotic mice associated with Bifidobacterium strains

Yoshimura

Matsui

Itoh

2009

Antonie van Leeuwenhoek

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Previous reports have shown that Escherichia coli O157:H7 infection is strongly modified by intestinal microbes. In this paper, we examined whether bifidobacteria protect against E. coli O157:H7 infections using gnotobiotic mice di-associated with Bifidobacterium strains (6 species, 9 strains) and E. coli O157:H7. Seven days after oral administration of each Bifidobacterium strain, the mice were orally infected with E. coli O157:H7 and their mortality was examined. Bifidobacterium longum subsp. infantis 157F-4-1 (B. infantis 157F) and B. longum subsp. longum NCC2705 (B. longum NS) protected against the lethal infection, while mice associated with all other Bifidobacterium strains, including type strains of B. longum subsp. infantis and B. longum subsp. longum, died. There were no significant differences in the numbers of E. coli O157:H7 in the faeces among the Bifidobacterium-associated mouse groups. However, the Shiga toxin concentrations in the cecal contents and sera of the GB mice associated with B. infantis 157F and B. longum NS were significantly lower than those of the other groups. However, there were no significant differences in the volatile fatty acid concentrations and histopathological lesions between these two groups. These data suggest that some strains of B. longum subsp. longum/infantis can protect against the lethal infections of E. coli O157:H7 by preventing Shiga toxin production in the cecum and/or Shiga toxin transfer from the intestinal lumen to the bloodstream.

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Section: Discussionmentioning

confidence: 99%

Prevention of Escherichia coli O157:H7 infection in gnotobiotic mice associated with Bifidobacterium strains

Yoshimura

Matsui

Itoh

2009

Antonie van Leeuwenhoek

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“…In animal studies, it has been demonstrated that bifidobacteria are capable of enhancing immunity and preventing invasion of pathogenic E. coli. Antimicrobial substances produced by bifidobacteria were also reported in some in vitro studies (11,14). Acetic acid and lactic acid seem to be the most important factor.…”

Section: Introductionmentioning

confidence: 76%

“…Recently, many reports have described the antagonistic actions of Lactobacillus, Bifidobacterium and fermented milk on pathogenic E. coli (4,9,11,14,16,18,19,24). In animal studies, it has been demonstrated that bifidobacteria are capable of enhancing immunity and preventing invasion of pathogenic E. coli.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory Effects ofBifidobacterium longumon EnterohemorrhagicEscherichia coliO157: H7

Namba

Yaeshima

Ishibashi

et al. 2003

Bioscience Microflora

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The effects of Bifidobacterium longum BB536 (BB536) on Escherichia coli O157:H7 IPH9 (IPH9) were first examined using germ-free mice mono-associated with BB536 (BB536-MA). Thirty-two days after oral challenge with a lethal dose of IPH9, all the non-associated germ-free mice (GF) died, but all the BB536-MA mice survived and the number of IPH9 in the feces was lower than that in GF mice. Second, co-culture experiments with BB536 and IPH9 were performed. The number of IPH9 in the co-culture was less than 1% of that in mono-culture after 24 hr, and the verotoxin concentration also decreased. Culture of IPH9 under various conditions showed that lactate, acetate and the supernatant of BB536 culture had anti-O157 activities even when the pH was neutral, and the supernatant of BB536 culture had stronger inhibitory effects than lactate or acetate against the production of verotoxin. This efficient inhibition of verotoxin may suggest the presence of verotoxin-inhibitory factors in BB536 metabolites in addition to lactate and acetate.

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“…Figure 3 also shows that the growth of E.coli was better inhibited compared to the growth of S. aureus. Escherichia coli has been reported to be strongly inhibited by acetic acid, especially by those produced by some strains of the probiotic species B. longum (Kobayashi et al, 2003;Ibrahim et al, 2005) and could be inferred that the inhibitory effect on E.coli observed in Figure 3 could be due to the presence of organic acid (likely acetic acid) produced by the probiotic strain in the soymilk. As with other short chain fatty acids the undissociated form of the molecule acetic acid mediates the antimicrobial effect by collapsing the electrochemical proton gradient causing bacteriostasis and eventual death of susceptible bacteria.…”

Section: Antimicrobial Effect Of the Isolate Bifidobacterium Longumentioning

confidence: 98%

“…The inhibiting effect of the selected Bifidobacteria species on food borne bacterial pathogens was assayed by the broth culture method described by Visser & Holzapfel (1992) and Kobayashi et al, (2003). Samples were taken from each test tube of soymilk inoculated with 1ml of Bifidobacteria culture and 1ml each of 24h cultures of E. coli and S. aureus respectively, and from each tube of the soymilk samples inoculated with 1ml each of the pure cultures of the pathogenic organisms all stored on the shelf at room temperature, weekly for 5 weeks for counts of the pathogens.…”

Section: Bin Vitro Antagonism Of Bifidobacteria Isolates and Pathogenmentioning

confidence: 99%

Assessment of Physico-chemical Characteristics, Viability and Inhibitory Effect of Bifidobacteria in Soymilk

Ebhodaghe¹,

Adeniran²

2012

JFR

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The study investigated viability of Bifidobacteria isolates from breast-fed infants in soymilk with the aim of producing a beverage with health- improving potentials from an affordable source.

Strains of Bifidobacteria spp isolated from breast-fed babies were identified on the basis of morphological and biochemical characteristics. The pure isolates were inoculated into sterile soymilk and their viability was studied at ambient (28 ± 2^oC) and refrigeration temperatures (4 ± 1^oC) The bifidobacteria isolates were identified as B. adolescentis and Bifidobacterium longum. The inhibitory effects of the Bifidobacteria isolates were tested on Escherichia coli and Staphylococcus aureus. B. longum was found to be viable for 35 days and inhibited Escherichia coli better than Staphylococcus aureus. Changes in the physico-chemical characteristics of the inoculated soymilk were also monitored over the storage period.

Crude protein increased from 1.76 to 2.14% and 1.96% in soymilk samples stored at ambient and refrigeration temperatures respectively.

The study has shown that B. longum which is supported by soymilk exhibits antimicrobial activity against tested food borne pathogens – indicating that probiotic soymilk could be produced from B. longum and soymilk

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Inhibitory Effect of Bifidobacteria on the In Vitro Production of Verotoxins by Escherichia coli O157: H7

Cited by 3 publications

References 11 publications

Prevention of Escherichia coli O157:H7 infection in gnotobiotic mice associated with Bifidobacterium strains

Prevention of Escherichia coli O157:H7 infection in gnotobiotic mice associated with Bifidobacterium strains

Inhibitory Effects ofBifidobacterium longumon EnterohemorrhagicEscherichia coliO157: H7

Assessment of Physico-chemical Characteristics, Viability and Inhibitory Effect of Bifidobacteria in Soymilk

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