Antimicrobial Effect and Probiotic Potential of Phage Resistant  Lactobacillus plantarum  and its Interactions with Zoonotic Bacterial Pathogens

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Abstract

Development of phage-resistant probiotic particularly Lactobacillus is an alternative approach to enhance their beneficial effects as in animal feed supplements. In this study, we developed phage-resistant Lactobacillus plantarum (LP ^+PR ) mutant and compared their antimicrobial effects and probiotic potential against zoonotic bacterial pathogens including Salmonella enterica serovar Typhimurium, enterohemorrhagic Escherichia coli (EHEC), Staphylococcus aureus, and Listeria monocytogenes with phage-sensitive L. plantarum (LP) strain. LP ^+PR strain showed markedly higher growth rate than wild-type LP strain. In co-culture with LP ^+PR and in the presence of cell-free cultural supernatants (CFCSs) of LP ^+PR , the growth of S. Typhimurium, EHEC, S. aureus, and L. monocytogenes were reduced significantly ( P < 0.05). The adhesion ability of LP ^+PR was slightly higher than the LP on human epithelial INT-407 cells. Most importantly, LP ^+PR strain significantly inhibited the adhesive and invasive abilities of all four zoonotic pathogens to INT-407 cells ( P < 0.05). Moreover, real-time qPCR revealed that in the presence of LP ^+PR strain or its CFCSs, expression of virulence genes of these zoonotic bacterial pathogens were suppressed significantly ( P < 0.05). These findings suggest that the LP ^+PR strain is capable of inhibiting major zoonotic bacterial pathogens efficiently and would be a potential candidate for industrial usage in animal production or fermentation.

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Probiotics and their fermented food products are beneficial for health.

S Parvez, K A Malik, S. Ah Kang … (2006)

Probiotics are usually defined as microbial food supplements with beneficial effects on the consumers. Most probiotics fall into the group of organisms' known as lactic acid-producing bacteria and are normally consumed in the form of yogurt, fermented milks or other fermented foods. Some of the beneficial effect of lactic acid bacteria consumption include: (i) improving intestinal tract health; (ii) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; (iii) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and (iv) reducing risk of certain cancers. The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial compounds, competing for pathogen binding and receptor sites as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase. Selection criteria, efficacy, food and supplement sources and safety issues around probiotics are reviewed. Recent scientific investigation has supported the important role of probiotics as a part of a healthy diet for human as well as for animals and may be an avenue to provide a safe, cost effective, and 'natural' approach that adds a barrier against microbial infection. This paper presents a review of probiotics in health maintenance and disease prevention.

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Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature

Sabina Fijan (2014)

Probiotics are defined as live microorganisms, which when administered in adequate amounts, confer a health benefit on the host. Health benefits have mainly been demonstrated for specific probiotic strains of the following genera: Lactobacillus, Bifidobacterium, Saccharomyces, Enterococcus, Streptococcus, Pediococcus, Leuconostoc, Bacillus, Escherichia coli. The human microbiota is getting a lot of attention today and research has already demonstrated that alteration of this microbiota may have far-reaching consequences. One of the possible routes for correcting dysbiosis is by consuming probiotics. The credibility of specific health claims of probiotics and their safety must be established through science-based clinical studies. This overview summarizes the most commonly used probiotic microorganisms and their demonstrated health claims. As probiotic properties have been shown to be strain specific, accurate identification of particular strains is also very important. On the other hand, it is also demonstrated that the use of various probiotics for immunocompromised patients or patients with a leaky gut has also yielded infections, sepsis, fungemia, bacteraemia. Although the vast majority of probiotics that are used today are generally regarded as safe and beneficial for healthy individuals, caution in selecting and monitoring of probiotics for patients is needed and complete consideration of risk-benefit ratio before prescribing is recommended.

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The Role of the Bacterial Flagellum in Adhesion and Virulence

Johanna Haiko, Benita Westerlund-Wikström (2013)

The bacterial flagellum is a complex apparatus assembled of more than 20 different proteins. The flagellar basal body traverses the cell wall, whereas the curved hook connects the basal body to the whip-like flagellar filament that protrudes several µm from the bacterial cell. The flagellum has traditionally been regarded only as a motility organelle, but more recently it has become evident that flagella have a number of other biological functions. The major subunit, flagellin or FliC, of the flagellum plays a well-documented role in innate immunity and as a dominant antigen of the adaptive immune response. Importantly, flagella have also been reported to function as adhesins. Whole flagella have been indicated as significant in bacterial adhesion to and invasion into host cells. In various pathogens, e.g., Escherichia coli, Pseudomonas aeruginosa and Clostridium difficile, flagellin and/or the distally located flagellar cap protein have been reported to function as adhesins. Recently, FliC of Shiga-toxigenic E. coli was shown to be involved in cellular invasion via lipid rafts. Here, we examine the latest or most important findings regarding flagellar adhesive and invasive properties, especially focusing on the flagellum as a potential virulence factor.

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Journal

Journal ID (nlm-ta): Foods

Journal ID (iso-abbrev): Foods

Journal ID (publisher-id): foods

Title: Foods

Publisher: MDPI

ISSN (Electronic): 2304-8158

Publication date (Electronic): 05 June 2019

Publication date Collection: June 2019

Volume: 8

Issue: 6

Electronic Location Identifier: 194

Affiliations

[1 ]Department of Animal and Avian Sciences, University of Maryland, College Park, MD 20742, USA; biovinz@ 123456gmail.com (V.N.); murphy7@ 123456umd.edu (M.P.); salaheen@ 123456umd.edu (S.S.)

[2 ]Biological Sciences Program, University of Maryland, College Park, MD 20742, USA; ztabashs@ 123456terpmail.umd.edu (Z.T.); joselyn0520@ 123456hotmail.com (J.P.)

[3 ]Centre for Food Safety and Security Systems, University of Maryland, College Park, MD 20742, USA

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[* ]Correspondence: dbiswas@ 123456umd.edu ; Tel.: +1-301-405-3791; Fax: +1-301-405-7980

Article

Publisher ID: foods-08-00194

DOI: 10.3390/foods8060194

PMC ID: 6616511

PubMed ID: 31195676

SO-VID: 56a7a2b6-5521-46c2-be3f-a8c6e592c7b9

License:

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

Antimicrobial Effect and Probiotic Potential of Phage Resistant Lactobacillus plantarum and its Interactions with Zoonotic Bacterial Pathogens

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Abstract

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Bacterial extracellular vesicles

Most cited references 39

Probiotics and their fermented food products are beneficial for health.

Microorganisms with Claimed Probiotic Properties: An Overview of Recent Literature

The Role of the Bacterial Flagellum in Adhesion and Virulence

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