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Molecules. 2018 May 22;23(5). pii: E1238. doi: 10.3390/molecules23051238.

Evaluation of Lactic Acid Bacteria on the Inhibition of Vibrio parahaemolyticus Infection and Its Application to Food Systems.

Author information

1
Department of Food Science and Technology, HungKuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan. tsaicc@sunrise.hk.edu.tw.
2
Department of Food Science and Technology, HungKuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan. norst.tsai@gmail.com.
3
Department of Food Science and Technology, HungKuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan. yles6428@yahoo.com.tw.

Abstract

This study tested the effect of lactic acid bacteria (LAB) inhibition on Vibrio parahaemolyticus BCRC (Bioresource Collection and Research Center) 10806 and BCRC 12865 in a food model. MTT [3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assays indicated that Caco-2 cells were not damaged after a two-hour treatment with lactic acid bacteria (LAB) and V. parahaemolyticus. The LAB cell culture and supernatant effectively inhibited the growth of V. parahaemolyticus in a food model. ELISA (Enzyme-linked immunosorbent assay) results indicated the significant inhibition of TNF-α; IL-1β; and IL-6; but Lactobacillus plantarum PM 222 and L. plantarum LP 735 did not significantly affect IL-8 levels. Real-time polymerase chain reaction (PCR) results indicated that LAB could inhibit the mRNA expression of proinflammatory cytokines IL-8; IL-6; and TNF-α; which were induced by V. parahaemolyticus. After rat-received LAB; the expression levels of TNF-α; IL-6; and IL-8 in the serum decreased significantly. In intestinal histology; the rat that received L. plantarum PM 222 and L. plantarum LP 010 was able to alleviate the intestinal villi damage caused by V. parahaemolyticus; which also helped reduce cell apoptosis. In conclusion; our results indicate that LAB can inhibit inflammatory responses caused by V. parahaemolyticus and can effectively inhibit the growth of V. parahaemolyticus in food products.

KEYWORDS:

Vibrio parahaemolyticus; adhesion; cytokines; inflammation; lactic acid bacteria

PMID:
29789490
PMCID:
PMC6100599
DOI:
10.3390/molecules23051238
[Indexed for MEDLINE]
Free PMC Article

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