Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds

Makras, Lefteris; Triantafyllou, Vagelis; Fayol-Messaoudi, Domitille; Adriany, Tom; Ζουμποπούλου, Γεωργία; Tsakalidou, Effie; Servin, Alain L.; Vuyst, Luc De

doi:10.1016/j.resmic.2005.09.002

Cited by 203 publications

(131 citation statements)

References 29 publications

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“…Previous studies have shown that surface properties such as hydrophobicity, surface charge and autoaggregation, and ability to adhere to host cells are the most critical factors to combat pathogens (Ocana and Nader-Macias, 2002). As the first step for LAB colonization is adhesion to the epithelial cell surface and formation of a biofilm (Ocana and Nader-Macias, 2002), there is a significant correlation between bacterial adhesion to the host cell surface and probiotic ability (Del Re et al, 1998, 2000Makras et al, 2006). In this study, we demonstrated these characteristics in LAB isolates from the intestinal tract of Muscovy duck, consistent with previous reports (Calderon et al, 2007;Mountzouris et al, 2007;Reddy et al, 2007;Fraga et al, 2008;Klose et al, 2010).…”

Section: Discussionsupporting

confidence: 91%

Intestinal lactic acid bacteria from Muscovy duck as potential probiotics that alter adhesion factor gene expression

Xie¹,

Bai²,

Xie³

et al. 2015

Genet. Mol. Res.

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ABSTRACT. The purpose of this study was to assess the suitability of lactic acid bacteria (LABs) isolated from Muscovy duck as a potential probiotic. Isolates were identified by targeted polymerase chain reaction and assessed in vitro for probiotic characteristics such as autoaggregation; surface-charge; hydrophobicity; tolerance to acidic pH, bile salts and protease; and expression of genes involved in Caco-2 cell adhesion. The LAB isolates exhibited strong resistance to high bile concentration and acidic pH, produced lactic acid, and bacteriostatic (P < 0.05) were identified as bacilli compared with LAB isolates of cocci. Additionally, the LAB isolates showed high sensitivity to penicillin and tetracycline antibiotics, while they were resistant to ofloxacin, Macrodantin, and cotrimoxazole. The level of F-actin mRNA increased in the groups treated with CM3, Salmonella enterica, and CM3 + S. enterica (P < 0.0001, P < 0.05 and P < 0.05 ). The level of cell adhesion molecule (CAM) and E-cadherin (E-cad) mRNA expression was significantly lower in the treatment group (P < 0.05 for both) than in the control. The F-actin, CAM, and E-cad mRNA levels were significantly lower in the S. enterica and CM3 + S. enterica groups (P < 0.01) than in the CM3 group. Among these, RNA levels were higher in the CM3 + S. enterica than S. enterica group. These results indicate that the natural duck gut microflora is an excellent source for probiotic bacteria and can facilitate the establishment of criteria to select probiotic strains for the prevention of diarrhea.

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Section: Discussionsupporting

confidence: 91%

Intestinal lactic acid bacteria from Muscovy duck as potential probiotics that alter adhesion factor gene expression

Xie¹,

Bai²,

Xie³

et al. 2015

Genet. Mol. Res.

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“…mesenteroides. The antagonistic action of LAB against pathogens such as Salmonella, S. aureus, and E. coli was also confirmed by studies of Makras et al (2006).…”

Section: Antibacterial Activitymentioning

confidence: 71%

Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

Emmanuel¹,

Kalpy-Julien²,

Lessoy³

et al. 2017

Afr. J. Microbiol. Res.

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The various properties of lactic acid bacteria have made them good auxiliary in the manufacturing process in agro food industries and farms. They are widely used as probiotics which can be defined as living microorganisms that have beneficial effects on human health probiotics could replace antibiotic growth promoters in livestock without creating new threats such as that observed with antibiotics. Before their use as probiotics lactic acid bacteria require a perfect knowledge in view to their biochemical and genetic characteristics because it is difficult to differentiate morphologically some Leuconostoc and Lactobacillus strains using morphological characteristics. This study was undertaken in order to evaluate the probiotics potential of Leuconostoc strains isolated from traditional fermented cassava. The results showed that 5 strains of Leuconostoc have antibacterial activity against Staphylococcus aureus (MetiR), Klebsiella pneumoniae (BLSE), Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa. The molecular identification of species using the conserved region of the 16S rRNA helped distinguish the species Leuconostoc mesenteroides. All these results showed that the studied Leuconostoc strains could be used as potential probiotics for the biopreservation of various foods.

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“…Growth and fermentative metabolism of lactic acid bacteria, as a permanent component of raw milk microflora, are offered by a wide variety of fermented dairy products. Besides the most effective inhibitive activity against pathogen and spoilage microorganisms, which includes production of organic acids and subsequent pH decrease, they produce bacteriocins, H2O2, and aromatic compounds and act as a strong competitor for nutritional factors (nicotineamide, biotine or niacine) [23,72,73].…”

Section: Effect Of Ph Value and Lab Presence On S Aureus Growth In Milkmentioning

confidence: 99%

Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

Medveďová¹,

Valı́k²

2012

Structure and Function of Food Engineering

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Kinetic analysis of the antibacterial activity of probiotic lactobacilli towards Salmonella enterica serovar Typhimurium reveals a role for lactic acid and other inhibitory compounds

Cited by 203 publications

References 29 publications

Intestinal lactic acid bacteria from Muscovy duck as potential probiotics that alter adhesion factor gene expression

Intestinal lactic acid bacteria from Muscovy duck as potential probiotics that alter adhesion factor gene expression

Probiotic profiling of Leuconostoc species isolated from a traditional fermented cassava product

Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

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