Microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107

Abstract

Cheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (10 9 cfu in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-κB) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-α, IL-1β, IL-10, and IFN-γ) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-κB expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers.

Grazing and Supplementation of Dietary Yeast Probiotics Shape the Gut Microbiota and Improve the Immunity of Black Fattening Goats (Capra hircus)

“…Studying the animal gut microbiota, Moeller et al (2018) reported that the composition of gut microbiota was different among animals. There are extremely significant differences among the diversity and richness of gut microbiota of horses ( Mshelia et al, 2018 ), rats ( Rolim et al, 2021 ), geese ( Wang et al, 2020 ), cows ( Uchiyama et al, 2020 ), and goats ( Liu et al, 2020 ). To date, there have been only few 16S ribosomal RNA (rRNA) gene sequencing technology-based studies, which have investigated the gut microbiota of small ruminants.…”

Probiotics in the dairy industry—Advances and opportunities

“…A recent study showed beneficial aspects of a probiotic cheese on the gut microbiota. Supplementation of goat cheese containing the probiotic strain L. rhamnosus EM1107 to Salmonella Enteritidis‐challenged rats significantly reduced Salmonella colonization in the intestinal lumen and increased the growth of beneficial bacteria: Blautia and Lactobacillus (Rolim et al., 2021). In a randomized controlled trial, consumption of cheese (30 g/day) containing B. lactis Bi‐07 by 30 constipated women showed relief from constipation (Favretto et al., 2013).…”