Effect of Lactobacillus plantarum Tennozu-SU2 on Salmonella Typhimurium Infection in Human Enterocyte-Like HT-29-Luc Cells and BALB/c Mice

La investigación tuvo como objetivos aislar e identificar bacterias lácticas (BAL), evaluar la capacidad probiótica in vitro e in vivo de bacterias lácticas aisladas de chicha de molle, para ello se muestreó chichas de molle elaboradas artesanalmente de las provincias de Huanta y Huamanga, aislando 55 cepas BAL e identificando a Lactobacillus plantarum, Lactobacillus maltaromicus y Leuconostoc mesenteroides en base a la coloración Gram, producción de gas, gluconato y fermentación de azúcares. Para evaluar la capacidad probiótica in vitro se realizaron pruebas de antagonismo entre BAL con cuatro microorganismos patógenos (Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028, Staphylococus aureus ATCC 25923 y Candida albicans ATCC 90028), mostrándose que 14 de las 55 cepas BAL producen sustancias inhibitorias de amplio espectro; asimismo, se evaluó la capacidad de tolerancia a condiciones gastrointestinales de cepas BAL, realizando ensayos a diferentes pHs , diferentes concentraciones de sales biliares y extracto gástrico artificial, resultando 25 cepas BAL con capacidad de tolerancia gastrointestinal y se seleccionaron cuatro cepas con mayor diámetro de halos de inhibición y cepas tolerantes a condiciones gastrointestinales siendo las cepas: BL-1 (Lactobacillus plantarum), BL-26 (Lactobacillus maltaromicus), BL-27 (Lactobacillus plantarum) y BL-53 (Lactobacillus maltaromicus), a las cuales se evaluaron la capacidad probiótica in vivo en 20 ratas para luego realizar recuento de BAL en el intestino a los 21 días, encontrándose en el grupo de estudio con BAL a 60x1019 UFC/ mL, mientras en el tratamiento con BAL más yacón a 25x1024 UFC/mL y los tratamientos de yacón y control a 50x1014 UFC/mL de BAL obteniéndose una de ganancia de peso en ratas en el grupo de estudio de BAL más yacón de 46 g, mientras con bacterias lácticas se tuvo 24 g y 16 g en el grupo control y extracto de yacón. En consecuencia esta investigación demuestra que la toma diaria de bebidas fermentadas tradicionales favorece el incremento de Lactobacillus en la microbiota intestinal.

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Fate of Salmonella newport and Salmonella typhimurium Inoculated into Summer Sausage1

Journal of Food Protection ◽

10.4315/0362-028x-44.7.527 ◽

1981 ◽

Vol 44 (7) ◽

pp. 527-530 ◽

Cited By ~ 7

Author(s):

B. A. MASTERS ◽

J. L. OBLINGER ◽

S. J. GOODFELLOW ◽

J. N. BACUS ◽

W. L. BROWN

Keyword(s):

Salmonella Typhimurium ◽

Lactobacillus Plantarum ◽

Starter Culture ◽

Contamination Level ◽

Processing Temperature ◽

Salmonella Newport ◽

Subsequent Decrease ◽

Initial Contamination

Various fermentation schedules and finishing temperatures used in the summer sausage industry were investigated for their ability to eliminate Salmonella newport or Salmonella typhimurium inoculated into raw ingredients during the formulation phase of production. Summer sausage was produced with and without the aid of a starter culture. Use of the starter culture, a Lactobacillus plantarum strain, provided for a more rapid fermentation and subsequent decrease in pH. Elimination of Salmonella was dependent upon the initial contamination level, serotype involved, rate of fermentation and processing temperature.

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Differential Immune Response of Lactobacillus plantarum 286 Against Salmonella Typhimurium Infection in Conventional and Germ-Free Mice

10.1007/5584_2020_544 ◽

2020 ◽

Author(s):

Tizá Teles Santos ◽

Roberta Maria Dos Santos Ornellas ◽

Leonardo Borges Acurcio ◽

Sávio Henrique Cicco Sandes ◽

Andréa Miura da Costa ◽

...

Keyword(s):

Immune Response ◽

Salmonella Typhimurium ◽

Lactobacillus Plantarum ◽

Germ Free

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Inhibitory effect of Lactobacillus plantarum Tennozu-SU2 and Lactococcus lactis subsp. lactis BF1 on Salmonella Typhimurium and Listeria monocytogenes during and post fermentation of soymilk

LWT ◽

10.1016/j.lwt.2018.12.042 ◽

2019 ◽

Vol 102 ◽

pp. 379-384 ◽

Cited By ~ 3

Author(s):

Yutaka Haraguchi ◽

Minori Goto ◽

Takashi Kuda ◽

Mayu Fukunaga ◽

Ayane Shikano ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Salmonella Typhimurium ◽

Lactobacillus Plantarum ◽

Lactococcus Lactis ◽

Inhibitory Effect ◽

Lactococcus Lactis Subsp

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Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection

Beneficial Microbes ◽

10.3920/bm2016.0163 ◽

2017 ◽

Vol 8 (4) ◽

pp. 579-588 ◽

Cited By ~ 13

Author(s):

L.B. Acurcio ◽

S.H.C. Sandes ◽

R.W. Bastos ◽

F.M. Sant’anna ◽

S.H.S.P. Pedroso ◽

...

Keyword(s):

Salmonella Typhimurium ◽

Lactobacillus Plantarum ◽

Transforming Growth Factor ◽

Lactobacillus Rhamnosus ◽

Antagonistic Effect ◽

Lactobacillus Species ◽

Control Group ◽

Probiotic Properties ◽

Necrosis Factor Alpha ◽

Germ Free

Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fermented milks to assess their probiotic properties in a gnotobiotic animal model. Male germ-free Swiss mice received a single oral dose of milk fermented by each sample, and were challenged with Salmonella Typhimurium five days afterwards. Milk fermented by both Lactobacillus strains maintained counts above 108 cfu/ml during cold storage. Lactobacillus strains colonised the gut of the germ-free-mice, maintaining their antagonistic effect. This colonisation led to a protective effect against Salmonella challenge, as demonstrated by reduced pathogen translocation and histological lesions, when compared to control group, especially for Lactobacillus rhamnosus D1. Additionally, mRNA expression of inflammatory (interferon gamma, interleukin (IL)-6, tumour necrosis factor alpha) and anti-inflammatory (transforming growth factor β1) cytokines was augmented in animals previously colonised and then challenged, when compared to other experimental groups. Lactobacillus plantarum B7 colonisation also promoted higher expression of IL-17, showing a proper maturation of colonised germ-free-mice immune system. IL-5 was stimulated by both strains’ colonisation and not by S. Typhimurium challenge.

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