Lactobacillus plantarum inhibits growth of Listeria monocytogenes in an in vitro continuous flow gut model, but promotes invasion of L. monocytogenes in the gut of gnotobiotic rats

Bernbom, Nete; Licht, Tine Rask; Saadbye, Peter; Vogensen, Finn K.; Nørrung, Birgit

doi:10.1016/j.ijfoodmicro.2005.10.021

Cited by 24 publications

(21 citation statements)

References 29 publications

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“…The antimicrobial effect of hydrogen peroxide may result from the oxidation of sulfhydryl groups causing denaturing of a number of enzymes, and from the peroxidation of membrane lipids, thus increasing membrane permeability (Condon 1987;Kong and Davison 1980). LAB strains were reported to inhibit the growth of pathogenic bacteria in many studies (Ammor et al 2006;Bernbom et al 2006;Collado et al 2005;Olkowski et al 2008;Santos et al 2003). It may also be due to the production of bacteriocins or bacteriocin-like compounds (González et al 2007).…”

Section: Antibacterial Activitymentioning

confidence: 99%

Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract

Musikasang

Tani

H‐Kittikun

et al. 2009

World J Microbiol Biotechnol

102

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This study was conducted in order to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from intestinal tract of broilers and Thai indigenous chickens. The major properties, including the gastric juice and bile salts tolerance, starch, protein and lipid digesting capabilities, and the inhibition on certain pathogenic bacteria were investigated. Three-hundred and twenty-two and 226 LAB strains were isolated from ten broilers and eight Thai indigenous chickens, respectively. The gastrointestinal transit tolerance of these 548 isolates was determined by exposing washed cell suspension at 41°C to simulated gastric juice (pH 2.5) containing pepsin (3 mg ml -1 ), and to simulated small intestinal juice (pH 8.0) in the presence of pancreatin (1 mg ml -1 ) and 7% fresh chicken bile, mimicking the gastrointestinal environment. The survival of 20 isolates was found after passing through the gastrointestinal conditions. The survival rates of six strains; KT3L20, KT2CR5, KT10L22, KT5S19, KT4S13 and PM1L12 from the sequential study were 43.68, 37.56, 33.84, 32.89, 31.37 and 27.19%, respectively. Twelve isolates exhibited protein digestion on agar plate but no isolates showed the ability to digest starch and lipid. All 20 LAB showed the antimicrobial activity against Salmonella sp., Staphylococcus aureus and Escherichia coli except one strain which did not show the inhibitory activity toward E. coli. Accordingly, five isolates of selected LAB (KT2L24, KT3L20, KT4S13, KT3CE27 and KT8S16) can be classified as the best probiotics and were identified as Enterococcus faecalis, Enterococcus durans, Enterococcus faecium, Pediococcus pentosaceus, and Enterococcus faecium, respectively. The survival rate of microencapsulation of E. durans KT3L20 under simulated small intestine juice after sequential of simulated gastric juice was also investigated. An extrusion technique exhibited a higher survival rate than emulsion technique and free cell, respectively.

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Section: Antibacterial Activitymentioning

confidence: 99%

Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract

Musikasang

Tani

H‐Kittikun

et al. 2009

World J Microbiol Biotechnol

102

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“…Some investigators have investigated survival or activity of bacteriocin-producing strains but not bacteriocin stability in intestinal simulation studies (2,21). While Maré et al (15) confirmed plantaricin production in the ileal section of a gastrointestinal model, the solution used appeared to lack digestive enzymes.…”

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confidence: 99%

“…Others have demonstrated that encapsulated bacteriocins are effective in reducing Campylobacter carriage in poultry and that colicinproducing Escherichia coli reduce E. coli O157 shedding in cattle (5,24,25). However, some bacteriocin-producing strains lack efficacy in vivo (2,10). While the studies outlined above provide indirect evidence that certain bacteriocins can retain bioactivity in the GIT, the investigators did not measure the fate of the bacteriocin peptides in vivo.…”

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confidence: 99%

Fate of the Two-Component Lantibiotic Lacticin 3147 in the Gastrointestinal Tract

Gardiner

Rea

O'Riordan

et al. 2007

Appl Environ Microbiol

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The component peptides of lacticin 3147 were degraded by ␣-chymotrypsin in vitro with a resultant loss of antimicrobial activity. Activity was also lost in ileum digesta. Following oral ingestion, neither of the lacticin 3147 peptides was detected in the gastric, jejunum, or ileum digesta of pigs, and no lacticin 3147 activity was found in the feces. These observations suggest that lacticin 3147 ingestion is unlikely to have adverse effects, since it is probably inactivated during intestinal transit.Lacticin 3147 is a lantibiotic produced by Lactococcus lactis (16,23). Its antimicrobial activity is mediated by the combined action of its component peptides, LtnA1 and LtnA2 (29). Like other bacteriocins, lacticin 3147 has a number of potential applications for both food and biomedicine (8). In particular, it offers advantages for use in foods, and previous studies have demonstrated its efficacy, both as a food biopreservative and in improving food quality (9, 27). While its broad spectrum offers certain advantages, it may also be a cause for concern, given that it has inhibited all gram-positive bacteria tested to date, including prominent members of the resident gut microbiota such as Lactobacillus, Enterococcus, and Streptococcus spp. (23). Indeed, the direct addition of lacticin 3147 to a human fecal fermentation gut model causes a dramatic reduction in gram-positive populations after only 30 min (22). Consequently, the ingestion of lacticin 3147 or other broad-spectrum bacteriocins in foods has the potential to perturb the commensal gut microbiota. Therefore, as part of a risk assessment for bacteriocins with potential applications in foods, it is important to determine their fate in the gastrointestinal tract (GIT) in vivo. This type of information is also important when considering potential therapeutic applications of orally delivered bacteriocins. This study evaluates the fate of lacticin 3147 in the digestive tract, initially by means of in vitro/ex vivo simulation studies and subsequently in vivo using the pig as a model. A food-grade lacticin 3147 ingredient developed in our laboratory to facilitate food applications was employed (17,18). This spray-dried lacticin 3147 skim milk powder was manufactured as described previously (22) and reconstituted (10%, wt/vol) in sterile distilled water to prepare the reconstituted lacticin 3147 skim milk (RLSM) used in experiments.To test lacticin 3147's sensitivity to a range of proteolytic enzymes representative of those found in the mammalian GIT, RLSM was incubated at 37°C for 3 h with 25 mg/ml trypsin,

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“…Various aspects of food-borne listeriosis have been examined using artificial gastrointestinal fluid broth systems (2,11,15,22,25); however, findings may not accurately reflect the specific stages of L. monocytogenes survival in the digestive tract, since those studies did not account for the changing conditions to which pathogens are subjected while in the digestive tract. In this respect, artificial gastrointestinal systems that closely simulate the dynamics of gastrointestinal transit may be valuable instruments for identification of factors affecting the gastrointestinal survival of L. monocytogenes, including strain-to-strain variations.To our knowledge, the use of dynamic gastrointestinal systems in the study of food-borne pathogens is limited (3,4,16). In this study, we examined differences in gastrointestinal survival among 13 L. monocytogenes strains, representing different serotypes and three genotypic lineages (26), using a simulated model of the human stomach and small intestine.…”

mentioning

confidence: 99%

“…To our knowledge, the use of dynamic gastrointestinal systems in the study of food-borne pathogens is limited (3,4,16). In this study, we examined differences in gastrointestinal survival among 13 L. monocytogenes strains, representing different serotypes and three genotypic lineages (26), using a simulated model of the human stomach and small intestine.…”

mentioning

confidence: 99%

Differences in Survival among 13Listeria monocytogenesStrains in a Dynamic Model of the Stomach and Small Intestine

Barmpalia-Davis¹,

Geornaras²,

Kendall

et al. 2008

Appl Environ Microbiol

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Thirteen Listeria monocytogenes strains were compared for the ability to survive in a dynamic gastrointestinal model. Strains displayed various degrees of susceptibility to gastric acidity; however, strain-to-strain variations became evident mainly after 90 min of exposure (pH 2.0). Cell levels transferred to the intestine depended on initial populations, while reductions during intestinal exposure were relatively small for all strains.Strains of Listeria monocytogenes are diverse in serological and molecular features, while serotypes and genetic groups display great diversity in virulence and environmental distribution (14,26). Variations in physiological responses of L. monocytogenes strains have also been reported (9,10,17) and may contribute to virulence heterogeneity, as resistance to stresses is critical for survival within the host (13).The acidity of the stomach is considered a major defense barrier against food-borne infection (24). Subsequently, cells that survive gastric passage and reach the small intestine must withstand the presence of bile and high-osmolarity conditions (13). Various aspects of food-borne listeriosis have been examined using artificial gastrointestinal fluid broth systems (2,11,15,22,25); however, findings may not accurately reflect the specific stages of L. monocytogenes survival in the digestive tract, since those studies did not account for the changing conditions to which pathogens are subjected while in the digestive tract. In this respect, artificial gastrointestinal systems that closely simulate the dynamics of gastrointestinal transit may be valuable instruments for identification of factors affecting the gastrointestinal survival of L. monocytogenes, including strain-to-strain variations.To our knowledge, the use of dynamic gastrointestinal systems in the study of food-borne pathogens is limited (3,4,16). In this study, we examined differences in gastrointestinal survival among 13 L. monocytogenes strains, representing different serotypes and three genotypic lineages (26), using a simulated model of the human stomach and small intestine.Bacteria. To examine the potential contribution of the alternative sigma factor B function in the gastrointestinal survival of L. monocytogenes, tested strains (Table 1) also included 10403S and its in-frame sigB deletion mutant strain, A1-254 (27).Cultures of individual strains were prepared in 100 ml tryptic soy broth without dextrose (Difco, Becton Dickinson, Sparks, MD) supplemented with 0.6% yeast extract (Acumedia, Lansing, MI) (TSBYE-G), inoculated with active cultures of each strain (6.9 to 7.2 log CFU/ml), and incubated for 4 or 16 h (30°C) to investigate potential effects of the age of cells on the survival of each strain.Simulated gastrointestinal fluids. An artificial saliva solution (6.2 g/liter NaCl, 2.2 g/liter KCl, 0.22 g/liter CaCl 2 , and 1.2 g/liter NaHCO 3 ) (18, 19) was autoclaved and cooled to ambient temperature (25°C) Dynamic gastrointestinal system. The simulated gastrointestinal tract (16) (Fig. 1) consisted of ...

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Lactobacillus plantarum inhibits growth of Listeria monocytogenes in an in vitro continuous flow gut model, but promotes invasion of L. monocytogenes in the gut of gnotobiotic rats

Cited by 24 publications

References 29 publications

Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract

Probiotic potential of lactic acid bacteria isolated from chicken gastrointestinal digestive tract

Fate of the Two-Component Lantibiotic Lacticin 3147 in the Gastrointestinal Tract

Differences in Survival among 13Listeria monocytogenesStrains in a Dynamic Model of the Stomach and Small Intestine

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