Heat-killed lactobacilli alter both microbiota composition and behaviour

Warda, Alicja K.; Rea, Kieran; Fitzgerald, Patrick; Hueston, Cara M.; González-Tortuero, Enrique; Dinan, Timothy G.; Hill, Colin

doi:10.1016/j.bbr.2018.12.047

Cited by 86 publications

(66 citation statements)

References 62 publications

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“…The composition of the ADR-159 preparation has been previously described as follows (Warda et al, 2018): ADR-159 contains a co-fermentate of Lactobacillus fermentum and Lactobacillus delbrueckii, which also includes culture medium (lactose monohydrate, casein peptone, yeast extract, sodium acetate, dipotassium phosphate). The fermentate is subjected to an extended high-temperature treatment post-production.…”

Section: Diet Preparationmentioning

confidence: 99%

“…Animals and housing conditions used were similar to those previously reported (Warda et al, 2018) with the following modifications. Briefly, 54 eight-week old female C57BL/6 mice (Envigo, United Kingdom) were randomly assigned in groups of 3 or 4 animals to 14 enriched (cardboard tubes and shredded paper) individually ventilated cages for 1 week of acclimatization at 21 ± 1 • C and at a humidity of 55 ± 10%, and with a 12 h light/dark cycle.…”

Section: Animals and Housing Conditionsmentioning

confidence: 99%

“…The potential of heat-killed microorganisms to provide a benefit to humans or animals has been examined in a number of studies (Taverniti and Guglielmetti, 2011;de Almada et al, 2016;Warda et al, 2018). These heat-killed preparations have also been termed "paraprobiotics, " "post-biotics, " or "ghost probiotics" (Taverniti and Guglielmetti, 2011;de Almada et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The administration of microorganisms that have been subjected to a high temperature heat treatment could be advantageous over living microbes in terms of (i) extended shelf life, (ii) not being affected by high or low temperature excursions (allowing for product to be more readily sanitized or even sterilized), (iii) storage and transportation at ambient temperatures, with a consequent potential for uses in less developed regions. Additional advantages include (iv) limited infection risk in vulnerable individuals, (v) no translocation of genetic material for those preparations subjected to a sufficient heating step, and (vi) the ability to be used in combination with antimicrobial agents (Taverniti and Guglielmetti, 2011;de Almada et al, 2016;Warda et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…ADR-159 contains a heat-treated fermentate and microbial biomass generated by two Lactobacillus strains, Lactobacillus fermentum, and Lactobacillus delbrueckii. In previous work, we have demonstrated that an ADR-159 supplemented diet is capable of modifying the microbiome and behavior in healthy male mice (Warda et al, 2018). We used the C. rodentium model of infection and colitis to elucidate the role of ADR-159 in infection and inflammation.…”

Section: Introductionmentioning

confidence: 99%

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Oral Administration of Heat-Treated Lactobacilli Modifies the Murine Microbiome and Reduces Citrobacter Induced Colitis

et al. 2020

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Significant evidence supports a relationship between the gut microbiome, inflammation, host response, and health, including the finding that a number of disorders are associated with disruption of the microbiome. In these disorders, a number of dietary interventions (including prebiotics, live probiotics, or heat-killed microbes) have been proposed to be curative or preventative agents. The use of heat-killed microbes has a number of benefits over living organisms, including reduced infection risk in vulnerable individuals, extended shelf life and the potential for use in combination with antimicrobial agents. We previously reported that murine chow supplemented with 5% ADR-159, a heat-treated fermentate generated by two Lactobacillus strains, altered both behavior and the microbiome of male mice. Now we show that ADR-159 fed female mice also display a similar microbiome shift as determined by 16S rDNA analysis. In particular, we observed a reduction of levels of Turicibacter and Clostridium sensu stricto. These subtle changes in the bacterial component of the microbiome were mirrored by changes in the virome. Extended consumption of the ADR-159 diet had no negative effect on general health and lipocalin 2 levels (LCN2; a proxy for inflammation), but we observed increased IL-17f and decreased IL-12α expression in the colon and decreased short chain fatty acid levels in the ADR-159 fed animals. Four weeks into the diet, half of the animals were dosed with Citrobacter to determine the effect of ADR-159 on infection and on pathogen induced colitis. Overall, our results suggest that while the ADR-159 diet does not prevent Citrobacter infection, it had an effect on Citrobacter-induced inflammation. In contrast to animals fed standard chow, ADR-159 fed animals did not show a reduction of small intestine length and increase of colon crypt depth, which occurred in control mice. These microbiological, histological, and immunological results provide evidence to support the impact of heat-treated microorganisms and their metabolites on the murine microbiome and health.

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Section: Diet Preparationmentioning

confidence: 99%

Section: Animals and Housing Conditionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Oral Administration of Heat-Treated Lactobacilli Modifies the Murine Microbiome and Reduces Citrobacter Induced Colitis

et al. 2020

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Challenges in Development of Prebiotic and Probiotics

Jadhav¹,

Kor²,

Ahmed³

2022

Prebiotics and Probiotics in Disease Regulation and Management

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Heat‐killed Lactobacillus murinus confers neuroprotection against dopamine neuronal loss by targeting NLRP3 inflammasome

Fan

Sheng

et al. 2022

Bioengineering & Transla Med

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The intestinal flora has become very active in studies related to Parkinson's disease (PD) in recent years. The microbe-gut-brain axis is closely related to the maintenance of brain homeostasis as well as PD pathogenesis. Alterations in gut bacteria can contribute to neuroinflammation and dopamine (DA) neurodegeneration. Lactobacillus murinus, a gram-positive bacterium, is a commensal gut bacteria present in the mammalian gut and considered as a potential probiotic due to its beneficial effects, including anti-inflammatory and antibacterial actions. In this study, the effects of live L. murinus and heat-killed L. murinus on DA neuronal damage in rats and the underlying mechanisms were investigated. Data showed that heatkilled L. murinus ameliorated 6-hydroxydopamine-induced motor dysfunctions and loss of substantia nigra DA neurons, while no protection was shown in live L. murinus treatment. At the same time, heat-killed L. murinus reduced the activation of NLRP3 inflammasome in microglia and the secretion of proinflammatory factors, thus inhibiting the development of neuroinflammation. Furthermore, heat-killed L. murinus failed to display its original neuroprotective properties in NLRP3 inflammasome knockout mice. Together, heat-killed L. murinus conferred neuroprotection against DA neuronal loss via the inhibition of microglial NLRP3 inflammasome activation. These findings provide a promising potential for future applications of L. murinus, and also beneficial strategy for PD treatment.

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Heat-killed lactobacilli alter both microbiota composition and behaviour

Cited by 86 publications

References 62 publications

Oral Administration of Heat-Treated Lactobacilli Modifies the Murine Microbiome and Reduces Citrobacter Induced Colitis

Oral Administration of Heat-Treated Lactobacilli Modifies the Murine Microbiome and Reduces Citrobacter Induced Colitis

Challenges in Development of Prebiotic and Probiotics

Heat‐killed Lactobacillus murinus confers neuroprotection against dopamine neuronal loss by targeting NLRP3 inflammasome

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