Selected Lactobacillus strains isolated from sugary and milk kefir reduce Salmonella infection of epithelial cells in vitro.
The isolation of potentially probiotic strains and the subsequent study of their properties are very important steps to gain insight in the health benefits ascribed to sugary and milk kefir. The aim of the present study was to characterise fifteen Lactobacillus strains isolated from these beverages by determining some surface properties and their ability to antagonise enterocyte cell damage after Salmonella infection in vitro. Lactobacillus surface properties were determined by hydrophobicity, autoaggregation, and coaggregation assays with Salmonella. In addition, lactobacilli adhesion to Caco-2/TC-7 cells and the effect on Salmonella invasion were evaluated. Finally, the disassembly of F-actin cytoskeleton on intestinal epithelial cells was assayed in vitro when Salmonella infection was performed in the presence of selected Lactobacillus strains. Ten out of the 15 strains showed a high adhesion capacity to Caco-2/TC-7 cells. Most of the strains were hydrophilic and non-autoaggregating. Strains isolated from sugary kefir were non-coaggregating with Salmonella, while strains Lactobacillus paracasei CIDCA 83120, 83121, 83123, 83124, 8339, 83102 isolated from milk kefir were able to coaggregate after 1 h. L. paracasei CIDCA 8339 and Lactobacillus kefiri CIDCA 83102 were able to diminish Salmonella invasion to the enterocytes. An antagonistic effect on cytoskeleton disruption elicited by the pathogen was also demonstrated. Our results suggest that both strains isolated from milk kefir could be considered as appropriate probiotic candidates.
1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET, UNLP), 47 and 116, 1900 La Plata, Argentina.
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Zavala
1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET, UNLP), 47 and 116, 1900 La Plata, Argentina.
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Golowczyc
2 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium.|3 Laboratory of Biochemistry and Brewing, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium.
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van Hoorde
1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET, UNLP), 47 and 116, 1900 La Plata, Argentina.
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Medrano
2 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium.|4 BCCM/LMG Bacteria Collection, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium.
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Huys
2 Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, 9000 Ghent, Belgium.
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Vandamme
1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET, UNLP), 47 and 116, 1900 La Plata, Argentina.|5 Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, UNLP, 47 and 116, 1900 La Plata, Argentina.
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Abraham
D000818:Animals; D001422:Bacterial Adhesion; D018938:Caco-2 Cells; D002460:Cell Line; D020895:Enterocytes / Q000382:microbiology*; D006801:Humans; D057927:Hydrophobic and Hydrophilic Interactions; D000070716:Kefir / Q000382:microbiology*; D007778:Lactobacillus / Q000302:isolation & purification / Q000502:physiology; D008892:Milk / Q000382:microbiology*; D019936:Probiotics / Q000627:therapeutic use*; D012480:Salmonella Infections / Q000628:therapy*
adhesion; autoaggregation; coaggregation; hydrophobicity; invasion