Microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107.

Autor:	Rolim FRL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., Oliveira CJB; Department of Animal Science, Center for Agricultural Sciences, Federal University of Paraíba, 58397-000, Areia, Brazil; Global One Health initiative (GOHi), The Ohio State University, Columbus 43210., de Freitas Neto OC; Department of Preventive Veterinary Medicine, Veterinary School, Federal University of Minas Gerais, 31270-901, Belo Horizonte, Brazil., Dos Santos KMO; Brazilian Agricultural Research Corporation (EMBRAPA), 23020-470, Rio de Janeiro, Brazil., Guerra GCB; Department of Biophysics and Pharmacology, Biosciences Center, Federal University of Rio Grande do Norte, 59064-741, Natal, Brazil., Rodrigues RV; Department of Nutrition, Center for Education and Health, Federal University of Campina Grande, 58175-000, Cuité, Brazil., de Assis POA; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., Araújo DFS; Faculty of Health Sciences of Trairi, Federal University of Rio Grande do Norte, 59200-000, Santa Cruz, Brazil., de Carvalho VAG; Department of Morphology, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., Lemos MLP; Department of Animal Science, Center for Agricultural Sciences, Federal University of Paraíba, 58397-000, Areia, Brazil., da Silva NMV; Department of Animal Science, Center for Agricultural Sciences, Federal University of Paraíba, 58397-000, Areia, Brazil., Soares JKB; Department of Nutrition, Center for Education and Health, Federal University of Campina Grande, 58175-000, Cuité, Brazil., Garcia HEM; Department of Morphology, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., de Souza EL; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., Souza FAL; Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, 52171-900, Recife, Brazil., de Barros MEG; Department of Animal Morphology and Physiology, Federal Rural University of Pernambuco, 52171-900, Recife, Brazil., de Oliveira MEG; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil., Queiroga RCRE; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, 58051-900, João Pessoa, Brazil. Electronic address: rcqueiroga@uol.com.br.
Jazyk:	angličtina
Zdroj:	Journal of dairy science [J Dairy Sci] 2021 Jan; Vol. 104 (1), pp. 179-197. Date of Electronic Publication: 2020 Oct 31.
DOI:	10.3168/jds.2020-18820
Abstrakt:	Cheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (10 9 cfu in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-κB) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-α, IL-1β, IL-10, and IFN-γ) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-κB expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers. (Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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