The effect of pH on the inhibition of bacterial growth by physiological concentrations of butyric acid: Implications for neonates fed on suckled milk

Sun, Cynthia Q; O’Connor, Charmian J.; Turner, Susan; Lewis, Gillian; Stanley, Roger; Roberton, Anthony M.

doi:10.1016/s0009-2797(98)00025-8

Cited by 89 publications

(52 citation statements)

References 14 publications

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“…Bacteriostatic and bactericidal activities have been ascribed to volatile SCFAs (24,25), and thus the cecal conditions of T-bet −/− Rag2 −/− mice that consumed the BFMP might be inhospitable to K. pneumoniae and P. mirabilis, as suggested by Fig. 2 A and B.…”

Section: Consumption Of B Lactis-containing Fermented Milk Product Cmentioning

confidence: 97%

Bifidobacterium animalis subsp. lactis fermented milk product reduces inflammation by altering a niche for colitogenic microbes

Veiga

Gallini

Beal

et al. 2010

Proc. Natl. Acad. Sci. U.S.A.

197

164

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Intestinal health requires the coexistence of eukaryotic self with the gut microbiota and dysregulated host-microbial interactions can result in intestinal inflammation. Here, we show that colitis improved in T-bet −/− Rag2 −/− mice that consumed a fermented milk product containing Bifidobacterium animalis subsp. lactis DN-173 010 strain. A decrease in cecal pH and alterations in short chain fatty acid profiles occurred with consumption, and there were concomitant increases in the abundance of select lactate-consuming and butyrate-producing bacteria. These metabolic shifts created a nonpermissive environment for the Enterobacteriaceae recently identified as colitogenic in a T-bet −/− Rag2 −/− ulcerative colitis mouse model. In addition, 16S rRNA-based analysis of the T-bet −/− Rag2 −/− fecal microbiota suggest that the structure of the endogenous gut microbiota played a key role in shaping the host response to the bacterial strains studied herein. We have identified features of the gut microbiota, at the membership and functional level, associated with response to this B. lactis -containing fermented milk product, and therefore this model provides a framework for evaluating and optimizing probiotic-based functional foods.

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Section: Consumption Of B Lactis-containing Fermented Milk Product Cmentioning

confidence: 97%

Bifidobacterium animalis subsp. lactis fermented milk product reduces inflammation by altering a niche for colitogenic microbes

Veiga

Gallini

Beal

et al. 2010

Proc. Natl. Acad. Sci. U.S.A.

197

164

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“…The mechanism of caprylic acid-mediated Campylobacter reduction in chicks is not clear but may be due to the diffusion of caprylic acid into bacterial cells in the undissociated form and dissociation within the protoplasm, thereby leading to intracellular acidification (25). A lower intracellular pH can lead to inactivation of intracellular enzymes (28) and inhibition of amino acid transport (9).…”

mentioning

confidence: 99%

Therapeutic Supplementation of Caprylic Acid in Feed Reduces Campylobacter jejuni Colonization in Broiler Chicks

Santos

Donoghue

Venkitanarayanan

et al. 2008

Appl Environ Microbiol

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“…These findings are in agreement with the generally accepted mechanism of their antibacterial action, since the free FAs are believed to be the effective compounds (Lee et al 2015). Fatty acids can pass across the bacterial cell membrane only in free form and subsequently, they can cause the intracellular acidification and bacterial growth inhibition (Sun et al 1998). FAs can also cause the conformational changes in the plasma membrane structure, thus affect the membrane permeability and disrupt the electron transport chain.…”

Section: Discussionmentioning

confidence: 99%

Determination of in vitro antibacterial activity of plant oils containing medium-chain fatty acids against Gram-positive pathogenic and gut commensal bacteria

Hovorková¹,

Laloučková²,

Skřivanová³

2018

Czech J. Anim. Sci.

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Hovorková P., Laloučková K., Skřivanová E. (2018): Determination of in vitro antibacterial activity of plant oils containing medium-chain fatty acids against Gram-positive pathogenic and gut commensal bacteria. Czech J. Anim. Sci., 63, 119-125.Increasing antibiotic resistance has led to a ban on antibiotic use in feed additives in the EU. Therefore, new non-antibiotic, pathogen-inhibiting agents are urgently needed. Inhibitory effects of eight plant oils containing medium-chain fatty acids (MCFAs) were evaluated against Gram-positive pathogenic and beneficial bacteria. The oils tested were palm, red palm, palm kernel (Elaeis guineensis), coconut (Cocos nucifera), babassu (Attalea speciosa), murumuru (Astrocaryum murumuru), tucuma (Astrocaryum vulgare), and Cuphea oil (Cuphea ignea); the method used was broth microdilution, and the findings were expressed as minimum inhibitory concentration (80%). Both hydrolyzed and unhydrolyzed forms of the oils were tested. MCFA hydrolysis was catalyzed by porcine pancreas lipase. The selective effect of the hydrolyzed forms of tested oils was highly evident. While the hydrolyzed oils were active against all tested bacteria (Clostridium perfringens, Enterococcus cecorum, Listeria monocytogenes, and Staphylococcus aureus), at 0.14-4.5 mg/ml, the same oils did not show any effect on commensal bacteria (Bifidobacterium spp. and Lactobacillus spp.). Tucuma and Cuphea seed oils showed the strongest antibacterial activity. Unhydrolyzed forms of all tested oils exerted no antibacterial effect against any test bacteria. This study, thus, forms a basis for the development of selective inhibitors in animal husbandry.

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The effect of pH on the inhibition of bacterial growth by physiological concentrations of butyric acid: Implications for neonates fed on suckled milk

Cited by 89 publications

References 14 publications

Bifidobacterium animalis subsp. lactis fermented milk product reduces inflammation by altering a niche for colitogenic microbes

Bifidobacterium animalis subsp. lactis fermented milk product reduces inflammation by altering a niche for colitogenic microbes

Therapeutic Supplementation of Caprylic Acid in Feed Reduces Campylobacter jejuni Colonization in Broiler Chicks

Determination of in vitro antibacterial activity of plant oils containing medium-chain fatty acids against Gram-positive pathogenic and gut commensal bacteria

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