Abstract
BackgroundCampylobacter spp. are a major cause of bacterial food-borne diarrhoeal disease. This mainly arises through contamination of meat products during processing. For infection, Campylobacter spp. must adhere to epithelial cells of the mucus layer, survive conditions of the gastrointestinal tract, and colonise the intestine of the host. Addition of probiotic bacteria might promote competitive adhesion to epithelial cells, consequently reducing Campylobacter jejuni colonisation. Effect of Lactobacillus spp. (PCS20, PCS22, PCS25, LGG, PCK9) on C. jejuni adhesion, invasion and translocation in pig (PSI cl.1) and chicken (B1OXI) small-intestine cell lines, as well as pig enterocytes (CLAB) was investigated.ResultsOverall, in competitive adhesion assays with PSI cl.1 and CLAB cell monolayers, the addition of Lactobacillus spp. reduced C. jejuni adherence to the cell surface, and negatively affected the C. jejuni invasion. Interestingly, Lactobacillus spp. significantly impaired C. jejuni adhesion in three-dimensional functional PSI cl.1 and B1OXI cell models. Also, C. jejuni did not translocate across PSI cl.1 and B1OXI cell monolayers when co-incubated with probiotics. Among selected probiotics, Lactobacillus rhamnosus LGG was the strain that reduced adhesion efficacy of C. jejuni most significantly under co-culture conditions.ConclusionThe addition of Lactobacillus spp. to feed additives in livestock nutrition might be an effective novel strategy that targets Campylobacter adhesion to epithelial cells, and thus prevents colonisation, reduces the transmission, and finally lowers the incidence of human campylobacteriosis.
Highlights
Campylobacter spp. are a major cause of bacterial food-borne diarrhoeal disease
The co-incubation of pathogenic C. jejuni K49/4 with the PSI cl.1, chicken small-intestine cell line (B1OXI) and pig enterocytes (CLAB) cells resulted in cytotoxic effects, with disruption of the monolayers, when compared to untreated cells
This was most significant for the PSI cl.1 cells, which showed only 40% viability after 24 h (Fig. 1a), indicating that the PSI cl.1 cells were the most sensitive cells to C. jejuni infection
Summary
Campylobacter spp. are a major cause of bacterial food-borne diarrhoeal disease. This mainly arises through contamination of meat products during processing. The control of Campylobacter spp. in poultry is the most important concern for consumers [1, 9] This needs to be achieved without increased use of antibiotics and for that reason, alternative strategies for the reduction of colonisation of Campylobacter spp. are urgently needed. In this context, an effective approach that targets Campylobacter adhesion to the intestinal mucus will prevent colonisation and reduce the bacterial load of Campylobacter spp. in live animals. The consequent reduced transmission from animal carcasses to humans will lower the risk to consumers
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
