The influence of diet on lactobacilli in the stomach of the rat

Brownlee, A.; Moss, William T.

doi:10.1002/path.1700820227

Cited by 38 publications

(11 citation statements)

References 4 publications

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“…The lactobacilli isolated from the rat stomach were characteristic of those reported by other workers (Brownlee & Moss 1961) and the fusiform population resembled closely that described by Davis et al (1972). The decrease in the numbers of lactobacilli in the caecal contents supports the findings of Butterworth el al.…”

Section: Discussionsupporting

confidence: 88%

The Effect of Erythrosine on the Surface‐associated Bacteria of the Rat Stomach and Caecum

Adams

Conway

1981

Journal of Applied Bacteriology

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Rats fed the food colour erythrosine had decreased numbers of fusiform bacilli on the caecal surface and of Lactobacillus fermentum on the non-secreting epithelial tissue of the stomach. The effect was concentration dependent. Although for the L. fermentum population a bactericidal effect could not be completely excluded it is possible that erythrosine interfered with the surface association mechanism.

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Section: Discussionsupporting

confidence: 88%

The Effect of Erythrosine on the Surface‐associated Bacteria of the Rat Stomach and Caecum

Adams

Conway

1981

Journal of Applied Bacteriology

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“…Bacteria attached to epithelial surfaces have been demonstrated in the gut of a variety of different vertebrate animals (5,8,13,14), including the pig (20), and it has been suggested that this attachment is an important factor in determining whether a particular organism colonizes the intestinal tract (11,14). It, therefore, seemed likely that the presence of consistently high numbers of lactobacilli and streptococci in the stomach of baby pigs (2) was dependent on their ability to colonize the gastric surface.…”

mentioning

confidence: 99%

Bacteria associated with the gastric epithelium of neonatal pigs

Fuller¹,

Barrow²,

Brooker³

1978

Appl Environ Microbiol

102

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Light and electron microscopy showed lactobacilli and, to a lesser degree, streptococci to be closely associated with the squamous area of the pig stomach known as the pars esophagea. Several different types of extracellular layers were seen on bacteria attached to the epithelial surface. The total number of bacteria per square centimeter did not change with age up to 10 days, and there was no effect of weaning at 2 days. Lactobacillus fermentum, L. salivarius, and Streptococcus salivarius were isolated more frequently from sucking pigs than from those that were early weaned, whereas the reverse was true of L. acidophilus and S. bovis. All isolates recovered from washed macerated pars esophagea adhered to pig esophageal epithelial cells when tested in vitro.

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“…It is well known that bacterial flora are altered by many factors such as diet (1,3,10), animal strain (5,8) and environmental conditions (10). Therefore, attention should be paid to assessment of changes produced by various experimental treatments.…”

Section: Discussionmentioning

confidence: 99%

Reduction of Population Levels of Some Indigenous Bacteria by Lactobacilli in the Gastrointestinal Tract of Gnotobiotic Rats

Watanabe

Morotomi

Kawai

et al. 1977

Microbiology and Immunology

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Effects of each of three indigenous Lactobacillus groups on other bacterial populations were separately investigated in gnotobiotic rats. In the wall of the non-glandular part of the stomach, contents of the stomach and contents of the upper part of the small intestine, some pre-associated indigenous bacteria were reduced to conventional population levels by introducing three groups of lactobacilli : Group I (Lactobacillus acidophilus and related strains), Group II (L. fermentum) and the groups mixed. However, no obvious reduction in cell numbers of the pre-associated bacteria occurred in the case of Group III (L. murini).Lactobacilli are considered to be one of the most important members of the intestinal microflora of rats (6) and mice (2). The lactobacilli in conventional and gnotobiotic rats are most predominant in the stomach and the small intestine. In the cecum, rectum and feces, lactobacilli are also maintained at high population levels.We investigated localization of the indigenous lactobacilli at the species level in a previous report (11). In that report, it was revealed that the lactobacilli consisted of L. acidophilus and related strains, L. fermentum and L. murini, and furthermore these three groups of lactobacilli colonized differently in various parts of the gastrointestinal tract.On the other hand, populations of some indigenous bacteria such as E. coli, staphylococci, streptococci and bacteroides were suppressed in the stomach and the small intestine by the lactobacilli although mechanisms of this suppression are not yet known (6). Therefore, in this study, we investigated Lactobacillus suppression by preparing various gnotobiotic rats to which each of the Lactobacillus groups were separately administered in addition to pre-associated bacteria such as E. coli staphylococci, streptococci, bacteroides and fusiform bacteria. In this report, roles of each Lactobacillus group in the suppression are described by comparing bacterial flora of gnotobiotic rats containing lactobacilli with those of lactobacilli-free gnotobiotic and conventional rats.

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The influence of diet on lactobacilli in the stomach of the rat

Cited by 38 publications

References 4 publications

The Effect of Erythrosine on the Surface‐associated Bacteria of the Rat Stomach and Caecum

The Effect of Erythrosine on the Surface‐associated Bacteria of the Rat Stomach and Caecum

Bacteria associated with the gastric epithelium of neonatal pigs

Reduction of Population Levels of Some Indigenous Bacteria by Lactobacilli in the Gastrointestinal Tract of Gnotobiotic Rats

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