Jump to main content
Jump to site search


Effect of Conjugated Linoleic Acid Overproducing Lactobacillus with Berry Pomace Phenolic Extracts on Campylobacter jejuni Pathogenesis

Abstract

Campylobacter jejuni (CJ) is one of the predominant causative agents of acute gastroenteritis in the US and other developed countries. It causes campylobacteriosis through consumption of raw and undercooked poultry and poultry products. Probiotics and their metabolites such as conjugated linoleic acids (CLAs) play crucial role in improving host health and act as antimicrobials against enteric pathogens. Further, prebiotics or prebiotic-like components such as bioactive phenolics from berry pomace can stimulate the growth of beneficial microbes including Lactobacillus casei (LC) and its metabolites, and competitively inhibit growth of enteric bacterial pathogens. In this study, we aimed to enhance the efficiency of antimicrobial/beneficial activities of LC and the amount of production of bioactive compounds by combining berry pomace phenolic extract (BPPE) and overproducing CLA in L. casei (LC-CLA). In mixed culture condition, LC-CLA in the presence of BPPE reduced the growth of CJ by more than 3 log CFU/ml within 48 h. Cell-free cultural supernatant (CFCS) of LC-CLA in the presence of BPPE also showed reduction of CJ within 24 h significantly. Interaction of CJ with cultured chicken fibroblast cells (DF-1), chicken macrophage (HD-11), and human epithelial cells (HeLa) were altered significantly. Treatments with BPPE and/or CFCS also altered the injured cell number, auto-aggregation capacity and cell surface hydrophobicity of CJ, significantly. Further, combined treatments with BPPE in the presence of LC-CLA altered the expression of multiple virulence genes such as ciaB, cdtB, cadF, flaA, flaB of CJ. Overall, BPPE enhanced the effect of LC-CLA in reduction of CJ survival ability, host cell-pathogen interactions, and virulence gene expression. This finding indicates that BPPE and LC-CLA in combination may be able to prevent colonization of CJ in poultry, reduce cross-contamination of poultry products and control poultry-borne campylobacteriosis in human.

Back to tab navigation

Publication details

The article was received on 25 Sep 2018, accepted on 28 Nov 2018 and first published on 29 Nov 2018


Article type: Paper
DOI: 10.1039/C8FO01863D
Citation: Food Funct., 2018, Accepted Manuscript
  •   Request permissions

    Effect of Conjugated Linoleic Acid Overproducing Lactobacillus with Berry Pomace Phenolic Extracts on Campylobacter jejuni Pathogenesis

    Z. Tabashsum, M. Peng, E. Kahan, S. O. Rahaman and D. Biswas, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01863D

Search articles by author

Spotlight

Advertisements