Abstract
Infections caused by Salmonella serovars are the leading cause of foodborne hospitalizations and deaths in Americans, extensively prevalent worldwide, and pose a considerable financial burden on public health infrastructure and private manufacturing. While a comprehensive review is lacking for delineating the role of dietary components on prevention of Salmonellosis, evidence for the role of diet for preventing the infection and management of Salmonellosis symptoms is increasing. The current study is an evaluation of preclinical and clinical studies and their underlying mechanisms to elaborate the efficacy of bioactive dietary components for augmenting the prevention of Salmonella infection. Studies investigating dietary components such as fibers, fatty acids, amino acids, vitamins, minerals, phenolic compounds, and probiotics exhibited efficacy of dietary compounds against Salmonellosis through manipulation of host bile acids, mucin, epithelial barrier, innate and adaptive immunity and gut microbiota as well as impacting the cellular signaling cascades of the pathogen. Pre-clinical studies investigating synergism and/or antagonistic activities of various bioactive compounds, additional randomized clinical trials, if not curtailed by lack of equipoise and ethical concerns, and well-planned epidemiological studies could augment the development of a validated and evidence-based guideline for mitigating the public health burden of human Salmonellosis through dietary compounds.
Highlights
Despite increased awareness and development of treatments such as antimicrobial interventions in manufacturing and antibiotic therapies in healthcare facilities for over a hundred years, Salmonella serovars are still a major concern in infectious diseases related premature morbidity and mortality [1,2,3,4]
National Antimicrobial Resistance Monitoring System (NARMS) and other epidemiological sampling reveal a widespread presence of multiple drug resistance (MDR) phenotypes of the pathogen in various facilities—as an example, 0.6% of ground meat samples may harbor MDR Salmonella [7] with approximately 7% of them displaying MDR-AmpC phenotype [8]
Several dietary components ranging from polyphenolic compounds, fibers, micronutrients, fatty acids, peptides, and carbohydrates of plant and animal origin had been shown efficacious against Salmonella serovars in various experimental models [22,23,24,25,26,27,28,29,30,31,32]
Summary
Despite increased awareness and development of treatments such as antimicrobial interventions in manufacturing and antibiotic therapies in healthcare facilities for over a hundred years, Salmonella serovars are still a major concern in infectious diseases related premature morbidity and mortality [1,2,3,4]. Several dietary components ranging from polyphenolic compounds, fibers, micronutrients, fatty acids, peptides, and carbohydrates of plant and animal origin had been shown efficacious against Salmonella serovars in various experimental models [22,23,24,25,26,27,28,29,30,31,32] These associations are the result of an array of potential biochemical pathways, very complex and dynamic in nature, including interactions among dietary components, gut epithelium, digestive system, immune system and gut microbiota as affected by various seasons [33,34,35,36,37]. The current work is a review of Salmonella infection studies as affected by various dietary components with discussions of the mechanisms of action and types of preclinical, animal models, and clinical studies employed
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