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

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.

Identification and Growth Characterization of a Novel Strain of Saccharomyces boulardii Isolated From Soya Paste

“…The S. boulardii is moderately susceptible to pathogenic fungus. More than 12 mm zones of inhibition against other organisms were considered as susceptibile to this isolate (26,45). S. boulardii exhibits a wide range of zone of inhibition and it was bacteriostatic for most of the pathogen (4,9,25).…”

Kefir micro-organisms: their role in grain assembly and health properties of fermented milk

“…) and health promoting properties such as inhibition of Salmonella invasion and modulation of proinflammatory response (Zavala et al . ; Bengoa et al . ).…”

“…These changes were evidenced by the presence of a high molecular weight fraction and an increase in the total amount of produced EPS at lower temperature (Bengoa et al 2018a). The fermented milk obtained with these strains has good rheological (Hamet et al 2015) and health promoting properties such as inhibition of Salmonella invasion and modulation of proinflammatory response (Zavala et al 2016;Bengoa et al 2018a). Di et al (2017) studied the EPS produced by L. plantarum YW11 isolated from Tibetan kefir evidencing its antioxidant activity.…”

Characterization of yeasts isolated from traditional kefir grains for potential probiotic properties

“…Kefir consumption has been associated with benefits in management and treatment of gastrointestinal problems, hypertension, allergies, cancers, and ischemic heart disease. Furthermore, antibacterial properties against pathogenic bacteria such as Salmonella have been reported (Zavala et al, 2016). These prophylactic and therapeutic properties are associated with probiotic microorganisms' interactions with the hosts.…”