Clostridiales in the Gut Against Listeria monocytogenes Infection Through Growth Inhibition.

IF 1.9 2区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Foodborne pathogens and disease Pub Date : 2024-04-01 Epub Date: 2023-12-27 DOI:10.1089/fpd.2023.0049
Liang Guo, Qing Liu, Xianhong Yin
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引用次数: 0

Abstract

Listeria monocytogenes (Lm) mainly infect pregnant women, children, the elderly, and other populations with low immunity causing septicemia and meningitis. Healthy people can tolerate higher doses of Lm and only cause gastrointestinal symptoms such as abdominal pain and diarrhea after infection. Compared to the above population, healthy people have a richer and more diverse gut microbiota. In this study, we show that the microbiota in the large intestine and the feces of mice can significantly inhibit the growth of Lm compared to the microbiota in the small intestine. Bacteria larger than 1 μm in the gut microbiota play an important role in inhibiting Lm growth. 16s rRNA sequencing results show that these bacteria are mainly composed of Clostridiales under the phylum Firmicutes, including Ruminiclostridium, Butyricicoccus, Lachnoclostridium, Roseburia, Coprooccus, and Blautia. Thus, we demonstrate that there are some potential functional bacteria in the gut microbiota that can increase resistance against Lm.

肠道中的梭状芽孢杆菌通过抑制生长防止李斯特菌感染
李斯特菌(Lm)主要感染孕妇、儿童、老人和其他免疫力低下的人群,导致败血症和脑膜炎。健康人可以耐受较高剂量的李斯特菌,感染后仅引起腹痛和腹泻等胃肠道症状。与上述人群相比,健康人的肠道微生物群更为丰富多样。本研究表明,与小肠微生物群相比,小鼠大肠和粪便中的微生物群能显著抑制 Lm 的生长。肠道微生物群中大于 1 μm 的细菌在抑制 Lm 生长方面发挥了重要作用。16s rRNA 测序结果表明,这些细菌主要由固醇菌门下的梭状芽孢杆菌(Clostridiales)组成,包括反刍球菌(Ruminiclostridium)、丁酸球菌(Butyricicoccus)、Lachnoclostridium、Roseburia、Coprooccus 和 Blautia。因此,我们证明肠道微生物群中有一些潜在的功能性细菌可以增强对 Lm 的抵抗力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Foodborne pathogens and disease
Foodborne pathogens and disease 医学-食品科技
CiteScore
5.30
自引率
3.60%
发文量
80
审稿时长
1 months
期刊介绍: Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.
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