Limiting the pathogenesis of Salmonella Typhimurium with berry phenolic extracts and linoleic acid overproducing Lactoba
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Limiting the pathogenesis of Salmonella Typhimurium with berry phenolic extracts and linoleic acid overproducing Lactobacillus casei Zajeba Tabashsum1†, Mengfei Peng2†, Cassendra Bernhardt2, Puja Patel1, Michael Carrion1, Shaik O. Rahaman3, and Debabrata Biswas1,2,4* 1 Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, MD, USA 2 Department of Animal and Avian Sciences, University of Maryland, College Park, MD, USA 3 Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA 4 Center for Food Safety and Security Systems, University of Maryland, College Park, MD, USA
(Received Nov 12, 2019 / Revised Feb 12, 2020 / Accepted Feb 20, 2020)
The growing threat of emergent multidrug-resistant enteric bacterial pathogens, and their adopted virulence properties are directing to find alternative antimicrobials and/or development of dietaries that can improve host gut health and/or defense. Recently, we found that modified Lactobacillus casei (Lc + CLA) with increased production of conjugated linoleic acid has antimicrobial and other beneficial properties. Further, prebiotic alike products such as berry pomace extracts (BPEs), increase the growth of probiotics and inhibit the growth of certain bacterial pathogens. In this study, we evaluated the antibacterial effect of genetically modified Lc + CLA along with BPEs against major enteric pathogen Salmonella enterica serovar Typhimurium (ST). In mixed culture condition, the growth of ST was significantly reduced in the presence of Lc + CLA and/or BPEs. Bacterial cell-free cultural supernatant (CFCS) collected from wild-type Lc or modified Lc + CLA strains also inhibited the growth and survival of ST, and those inhibitory effects were enhanced in the presence of BPEs. We also found that the interaction of the pathogen with cultured host (HD-11 and INT-407) cells were also altered in the presence of either Lc or Lc + CLA strain or their CFCSs significantly. Furthermore, the relative expression of genes related to ST virulence and physicochemical properties of ST was altered by the effect of CFCSs of either Lc or Lc + CLA. These findings indicate that a diet containing synbiotic, specifically linoleic acid, over-produced Lc + CLA and prebiotic product BPEs, might have the potential to be effective in controlling ST growth and pathogenesis. Keywords: prebiotics, probiotics, synbiotics, enteric-pathogen † These authors contributed equally to this work. *For correspondence. E-mail: [email protected]; Tel.: +1-301-405-3791; Fax: +1-301-405-7980 Copyright G2020, The Microbiological Society of Korea
Introduction The increasing trend of enteric bacterial infections, specifically with Salmonella enterica, Campylobacter jejuni, and Listeria monocytogenes, in the US and other developed countries, and the multidrug resistance pattern of these bacterial pathogens have considerably decreased the number of effective antibiotics available for clinicians (Singer et al., 2016). In additio
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