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KMID : 0379520130290020129
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한국독성학회지
2013 Volume.29 No. 2 p.129 ~ p.135
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A Study on the Prevention of Salmonella Infection by Using the Aggregation Characteristics of Lactic Acid Bacteria
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Kim Min-Soo
Yoon Yeo-Sang
Seo Jae-Gu
Lee Hyun-Gi
Chung Myung-Jun
Yum Do-Young
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Abstract
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Salmonella is one of the major pathogenic bacteria that cause food poisoning. This study investigated whether heat-killed as well as live Lactobacillus protects host animal against Salmonella infection. Live and heat-killed Lactobacillusacidophilus was administered orally to Sprague-Dawley rats for 2 weeks before the rats were inoculated with Salmonella. Rise in body temperature was moderate in the group that was treated with heat-killed bacteria as compared to the Salmonella control group. The mean amount of feed intake and water consumption of each rat in the heat-killed bacteria group were nearly normal. The number of fecal Salmonellae was comparable between the live and the heat-killed L. acidophilus groups. This finding shows that L. acidophilus facilitates the excretion of Salmonella. Moreover, the levels of pro inflammatory cytokines, including tumor necrosis factor (TNF)-alpha and interleukin (IL)-1 beta, in the heat-killed L. acidophilus group were significantly lower when compared to the levels in the Salmonella control group. These results indicate that nonviable lactic acid bacteria also could play an important role in preventing infections by enteric pathogens such as Salmonella.
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KEYWORD
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Salmonella, Lactobacillus acidophilus, Food poisoning, Heat-killed bacteria, Probiotics
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