Abstract
Red wine pomace products (WPP) have antimicrobial activities against human pathogens, and it was suggested that they have a probable anti-Listeria effect. This manuscript evaluates the intestinal cell monolayer invasive capacity of Listeria monocytogenes strains obtained from human, salmon, cheese, and L. innocua treated with two WPP (WPP-N and WPP-C) of different polyphenol contents using Caco-2 and SW480 cells. The invasion was dependent of the cell line, being higher in the SW480 than in the Caco-2 cell line. Human and salmon L. monocytogenes strains caused cell invasion in both cell lines, while cheese and L. innocua did not cause an invasion. The phenolic contents of WPP-N are characterized by high levels of anthocyanin and stilbenes and WPP-C by a high content of phenolic acids. The inhibitory effect of the WPPs was dependent of the strain and of the degree of differentiation of the intestinal cells line. The inhibition of Listeria invasion by WPPs in the SW480 cell line, especially with WPP-C, were higher than the Caco-2 cell line inhibited mainly by WPP-N. This effect is associated with the WPPs’ ability to protect the integrity of the intestinal barrier by modification of the cell–cell junction protein expression. The gene expression of E-cadherin and occludin are involved in the L. monocytogenes invasion of both the Caco-2 and SW480 cell lines, while the gene expression of claudin is only involved in the invasion of SW480. These findings suggest that WPPs have an inhibitory L. monocytogenes invasion effect in gastrointestinal cells lines.
Highlights
Microbial cross-contamination is a problem in the food industry, and listeriosis outbreaks are a focus of special interest [1,2]
It was observed that the wine pomace products (WPP) obtained from red wine pomace could be used as natural alternative additives due to their antioxidant activity, their ability to improve microbial stability, inhibiting spoilage bacteria growth in foods with low contents of salt [19], and their bactericide capacity against L. innocua, showed in vitro [15]
We evaluated the possible association between the bactericide effect of WPP observed previously and their antivirulence effect in intestinal cells
Summary
Microbial cross-contamination is a problem in the food industry, and listeriosis outbreaks are a focus of special interest [1,2]. The control of L. monocytogenes is difficult due to its ability to tolerate a wide range of temperatures (−1.5–45 ◦ C) and pH (4.3–9.1), salt concentration, and lower water activity. It is a facultative microorganism, resistant to alkaline media and to preservatives, such as sodium nitrate [5,6]. Due to these characteristics, it can be present in a wide range of foods, as well as survive various processing technologies.
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