Inhibition of Salmonella typhimurium infection in mice fed with live or heat‐killed Lactiplantibacillus plantarum MWFLp‐182

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-08-28 DOI:10.1111/1471-0307.13131

Jia Liu, Peng Sun, Zihan Jin, Hui Nie, Guangqing Mu, Xiaomeng Wu

引用次数: 0

Abstract

The effects of both live and heat‐killed states of Lactiplantibacillus plantarum MWFLp‐182 (L. plantarum MWFLp‐182) isolated from the faeces of long‐lived humans on preventing and relieving Salmonella infection were studied. Evaluation methods included RT‐qPCR measurement of inflammatory factors, histopathological analysis and non‐targeted metabolomics. The results showed that L. plantarum MWFLp‐182 in both states improved body weight loss, organ swelling and ileocolon pathological damage. They also protected against Salmonella infection by regulating key KEGG enrichment pathways and the expression levels of TNF‐a and IL‐6. It is worth noting that the function of live bacteria was better than that of heat‐killed bacteria.

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用植物乳杆菌 MWFLp-182 喂养活体或热处理杀死的小鼠，可抑制鼠伤寒沙门氏菌感染

研究了从长寿者粪便中分离出的植物乳杆菌 MWFLp-182 （L. plantarum MWFLp-182）的活体和热杀状态对预防和缓解沙门氏菌感染的影响。评价方法包括炎症因子的 RT-qPCR 测量、组织病理学分析和非靶向代谢组学。结果表明，两种状态下的植物乳杆菌 MWFLp-182 均能改善体重下降、器官肿胀和回肠结肠病理损伤。它们还通过调节关键的 KEGG 富集通路以及 TNF-a 和 IL-6 的表达水平来防止沙门氏菌感染。值得注意的是，活菌的功能优于热处理杀死的细菌。

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

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.