Milk Fermented by Lactobacillus paracasei NCC 2461 (ST11) Modulates the Immune Response and Microbiota to Exert its Prot
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Milk Fermented by Lactobacillus paracasei NCC 2461 (ST11) Modulates the Immune Response and Microbiota to Exert its Protective Effects Against Salmonella typhimurium Infection in Mice Leonardo Borges Acurcio 1 & Sander Wuyts 2 & Sávio Henrique de Cicco Sandes 3 & Felipe Machado Sant’anna 4 & Silvia Helena Sousa Pietra Pedroso 5 & Rafael Wesley Bastos 6 & Diego Carlos dos Reis 7 & Andréa Faria Vieira 5 & Geovanni Dantas Cassali 7 & Sarah Lebeer 2 & Marcelo Resende de Souza 4 & Jacques Robert Nicoli 5
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Probiotics form a promising strategy to maintain intestinal health. Milks fermented with probiotic strains, such as the Lactobacillus paracasei ST11, are largely commercialized in Brazil and form a low-cost alternative to probiotic pharmaceutical formulations. In this study, we assessed the probiotic effects of milk fermented by L. paracasei ST11 (administered through fermented milk) in a Salmonella typhimurium infection model in BALB/c mice. We observed in this murine model that the applied probiotic conferred protective effects against S. typhimurium infection, since its administration reduced mortality, weight loss, translocation to target organs (liver and spleen) and ileum injury. Moreover, a reduction in the mRNA expression of proinflammatory cytokines such as IFN-γ, IL-6, TNF-α and IL-17 in animals that received the probiotic before challenge was observed. Additionally, the ileum microbiota was better preserved in these animals. The present study highlights a multifactorial protective aspect of this commercial probiotic strain against a common gastrointestinal pathogen. Keywords Lactobacillus . Probiotic . Protective effect . Salmonella . Fermented milk
* Leonardo Borges Acurcio [email protected]
Marcelo Resende de Souza [email protected] Jacques Robert Nicoli [email protected]
Sander Wuyts [email protected] Sávio Henrique de Cicco Sandes [email protected]
1
Felipe Machado Sant’anna [email protected]
Department of Veterinary Medicine, Formiga University Center (UNIFOR-MG), Av. Dr. Arnaldo de Senna, 328, Água Vermelha, Formiga, MG 35574-530, Brazil
2
Silvia Helena Sousa Pietra Pedroso [email protected]
Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium
3
Rafael Wesley Bastos [email protected]
Department of General Biology, ICB, UFMG, Belo Horizonte, MG, Brazil
4
Department of Meat and Dairy Products Technology and Inspection, Veterinary School (EV), Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
5
Geovanni Dantas Cassali [email protected]
Department of Microbiology, Biological Science Institute (ICB), Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil
6
Sarah Lebeer [email protected]
Faculty of Pharmaceutical Sciences from Ribeirão Preto (FCFRP), University of São Paulo (USP), Belo Horizonte, MG, Brazil
7
Department of Pathology, ICB, UFMG, Belo Horizonte, MG, Brazil
Diego Carlos dos Reis d
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