title: Inhibition of Cronobacter sakazakii Adhesion to Caco-2 Cells by Commercial Dairy Powders and Raw Buttermilk.
abstract: Cronobacter sakazakii is a foodborne pathogen that has been associated with severe infections, mainly in neonates. The binding of this bacterium to host cell surfaces represents the first step in the pathogenesis of disease. An ELISA-based assay has been developed using a polyclonal antiserum against C. sakazakii to determine its adhesion to Caco-2 cells. The antiserum used recognized many of the outer membrane proteins of C. sakazakii. A positive correlation was found between the absorbance values obtained by ELISA and the number of bacteria adhered to cells determined by plate counting. The inhibitory effect on bacterial adhesion to cells observed with some dairy products was concentration-dependent. Commercial buttermilk caused the maximal reduction of the adhesion percentage (33.0 ± 5.07) at the highest concentration assayed (20 mg/mL), followed by butter serum (31.9 ± 5.36), skim milk (30.4 ± 5.07), and raw buttermilk (25.6 ± 3.80). In some cases, significant differences (p < 0.05) were found in the inhibition exerted by the different products evaluated. The results obtained in this study demonstrate that dairy products contain some components with the ability to inhibit the adhesion of C. sakazakii to Caco-2 cells.
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain.
authors.forename: Daniel
authors.initials: D
authors.lastname: Ripollés
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain.
authors.forename: Saidou
authors.initials: S
authors.lastname: Harouna
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain.
authors.forename: José A
authors.initials: JA
authors.lastname: Parrón
authors.affiliation: Departamento de Ingenierı́a Agroindustrial, Universidad Autónoma de Chapingo , Texcoco, México.
authors.forename: Irene
authors.initials: I
authors.lastname: Arenales
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain.
authors.forename: Miguel
authors.initials: M
authors.lastname: Calvo
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain.
authors.forename: María D
authors.initials: MD
authors.lastname: Pérez
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain.
authors.forename: Lourdes
authors.identifier: http://orcid.org/0000-0001-5964-823X
authors.initials: L
authors.lastname: Sánchez
mesh_terms: D000818:Animals; D001422:Bacterial Adhesion; D000070696:Buttermilk / Q000032:analysis*; D018938:Caco-2 Cells; D002417:Cattle; D044083:Cronobacter sakazakii / Q000502:physiology*; D004847:Epithelial Cells / Q000382:microbiology; D006801:Humans; D008892:Milk / Q000737:chemistry*
keywords: Cronobacter sakazakii; ELISA-based assay; adhesion to Caco-2 cells; dairy products; milk proteins