Antagonistic activity of Lactobacillus acidophilus LA10 against Salmonella enterica serovar Enteritidis SE86 in mice

Abstract

Salmonella enterica serovar Enteritidis is one of the main pathogens responsible for foodborne illness in Brazil. Probiotic bacteria can play a role in defense and recovery from enteropathogenic infections. In this study, the ability of Lactobacillus acidophilus LA10 to colonise and exert antagonistic effects in the gastrointestinal tract was tested before and during experimental infection in conventional mice contaminated with S. Enteritidis (SE86). A dose of 0.1 mL containing 108 viable cells of SE86 and L. acidophilus LA10 was orally administered by gavage to mice. The experiment was divided into groups. As a negative control, Group 1 was administered only sterile saline solution. As a positive control, Group 2 was administered only SE86. Group 3 was first administered SE86, and after 10 days, treated with L. acidophilus LA10. Group 4 was first administered L. acidophilus LA10, and after 10 days, challenged with SE86. The results demonstrated that a significant number of SE86 cells were able to colonize the gastrointestinal tract of mice, specifically in the colon and ileum. L. acidophilus LA10 demonstrated an antagonistic effect against SE86, with better results observed for Group 3 over Group 4. Thus, L. acidophilus LA10 shows potential antagonistic effects against S. Enteritidis SE86, especially if administered after infection.

Growth kinetic models of five species of Lactobacilli and lactose consumption in batch submerged culture

“…A common feature of these microorganisms is their antagonistic activity against some pathogens such as salmonella spp., Escherichia coli , Listeria monocytogenes , Clostridium perfringens and Helicobacter hepaticus 6, 7, 8, 9, 10, 11. The capability of L. plantarum and L. reuteri in phytic acid hydrolysis is valuable in bread processing technology 12 .…”

Effect of Lactobacillus sp. isolates supernatant on Escherichia coli O157:H7 enhances the role of organic acids production as a factor for pathogen control

“…It is well documented that Lactobacillus spp. with probiotic properties prevent the growth and toxin production of bacteria such as Campylobacter jejuni, Listeria monocytogenes, Helicobacter pylori, Salmonella, Shigella and Escherichia coli (Jin et al 1996, Kalantzopoulos 1997, Servin & Coconnier 2003, Poppi et al 2008, Scapin et al 2013.…”

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

“…The ability of inhibiting the growth of pathogenic strains is one of the most important probiotic properties common in lactic acid bacteria [12][13][14][15]. Scapin et al [16] have reported similar results in regard to the action of the probiotic strain Lactobacillus acidophilus LA10 against Salmonella Enteritidis SE86 in mice. Bian et al [17] also reported the antagonistic activity of Lactobacillus helveticus isolated from traditional cheese in Sinkiang China against several food borne pathogens.…”