Characterization and specificity of probiotics to prevent salmonella infection in mice

Authors

  • Ana Andino University of Tennessee, Department of Food Science and Technology, Knoxville TN, 37996, USA;
  • Nan Zhang University of Tennessee, Department of Food Science and Technology, Knoxville TN, 37996, USA;
  • Sandra Diaz-Sanchez University of Tennessee, Department of Food Science and Technology, Knoxville TN, 37996, USA;
  • Carrie Yard University of Tennessee, Department of Food Science and Technology, Knoxville TN, 37996, USA;
  • Sean Pendleton University of Tennessee, Department of Food Science and Technology, Knoxville TN, 37996, USA
  • Irene Hanning University of Tennessee, Department of Food Science and Technology, Knoxville TN, 37996, USA; University of Tennessee, Department of Genome Sciences and Technology, Knoxville TN, 37996, USA

DOI:

https://doi.org/10.31989/ffhd.v4i8.148

Abstract

Background: Probiotic strains of bacteria can prevent Salmonella from causing disease by preventing the pathogen from colonizing the intestines. Two strains of probiotics, Lactobacillus acidophilius and Pediococcus spp, that were obtained from poultry fecal samples have been shown to be efficacious in poultry. The objective of this study was to determine if these strains of probiotics could prevent salmonellosis in a mouse model.

Methods: First, both strains of probiotics were evaluated for in vitro efficacy to inhibit the growth of and interfere with virulence gene regulation in Salmonella enterica. For in vivo efficacy, mice was used which models Typhoid illness. Mice were divided into 2 groups: Control and treatment, Lactobacillus and Pediococcus (LP; 108 Log CFU). Two experiments were conducted. In the first experiment, the mice were treated with LP in water for the first two days of the experiment and challenged with Salmonella at day three. In the second experiment, the LP treatment was given in the water for 10 days and challenge was performed on day 11. In both experiments, at day 20 post-challenge, all mice were sacrificed, intestinal tracts and organs removed and cultured for Salmonella.

Results: The probiotic strains inhibited the growth of Salmonella and down-regulation of virulence genes was noted, but dependent on the strain of Salmonella being evaluated. For the in vivo experiment, the probiotics did not afford the mice protection from infection and increasing the length of time the probiotics were administered did not improve the efficacy of the probiotics.

Conclusions: It appears that these strains of probiotic bacteria are effective against Salmonella in vitro. However, these isolates did not afford protection from Salmonella infection to mice which may be due to host specifity as these isolates were obtained from poultry.

Keywords: Salmonella, Probiotic, Lactobacillus, Pediococcus, Mice

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Published

2014-08-31

Issue

Vol. 4 No. 8 (2014): August 2014

Section

Research Articles

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