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Milk Fermented by Lactobacillus paracasei NCC 2461 (ST11) Modulates the Immune Response and Microbiota to Exert its Protective Effects Against Salmonella typhimurium Infection in Mice

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Abstract

Probiotics form a promising strategy to maintain intestinal health. Milks fermented with probiotic strains, such as the Lactobacillus paracasei ST11, are largely commercialized in Brazil and form a low-cost alternative to probiotic pharmaceutical formulations. In this study, we assessed the probiotic effects of milk fermented by L. paracasei ST11 (administered through fermented milk) in a Salmonella typhimurium infection model in BALB/c mice. We observed in this murine model that the applied probiotic conferred protective effects against S. typhimurium infection, since its administration reduced mortality, weight loss, translocation to target organs (liver and spleen) and ileum injury. Moreover, a reduction in the mRNA expression of pro-inflammatory cytokines such as IFN-γ, IL-6, TNF-α and IL-17 in animals that received the probiotic before challenge was observed. Additionally, the ileum microbiota was better preserved in these animals. The present study highlights a multifactorial protective aspect of this commercial probiotic strain against a common gastrointestinal pathogen.

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Funding

This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) (grant number 470451/2011-4) and Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) (grant number APQ-26-11 and BDS-00115-15). We thank Clélia N. Silva for valuable technical support. We also thank ENdEMIC staff, especially to the PhD students Eline Oerlemans, Ilke de Boeck and Wenke Smets for their technical support.

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Authors and Affiliations

  1. Department of Veterinary Medicine, Formiga University Center (UNIFOR-MG), Av. Dr. Arnaldo de Senna, 328, Água Vermelha, Formiga, MG, 35574-530, Brazil

    Leonardo Borges Acurcio

  2. Department of Bioscience Engineering, University of Antwerp, Antwerp, Belgium

    Sander Wuyts & Sarah Lebeer

  3. Department of General Biology, ICB, UFMG, Belo Horizonte, MG, Brazil

    Sávio Henrique de Cicco Sandes

  4. Department of Meat and Dairy Products Technology and Inspection, Veterinary School (EV), Federal University of Minas Gerais, Belo Horizonte, MG, Brazil

    Felipe Machado Sant’anna & Marcelo Resende de Souza

  5. Department of Microbiology, Biological Science Institute (ICB), Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, Brazil

    Silvia Helena Sousa Pietra Pedroso, Andréa Faria Vieira & Jacques Robert Nicoli

  6. Faculty of Pharmaceutical Sciences from Ribeirão Preto (FCFRP), University of São Paulo (USP), Belo Horizonte, MG, Brazil

    Rafael Wesley Bastos

  7. Department of Pathology, ICB, UFMG, Belo Horizonte, MG, Brazil

    Diego Carlos dos Reis & Geovanni Dantas Cassali

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  1. Leonardo Borges Acurcio
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  2. Sander Wuyts
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Correspondence to Leonardo Borges Acurcio.

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Ethical Statement

All experimental procedures were carried out according to the Brazilian National Council for the Control of Animal Experimentation (CONCEA), which are in accordance with the guidelines for the care and use of laboratory animals described by the US National Institutes of Health.

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Appendix 1

Appendix 1

Histopathological aspects of a liver with numerous inflammatory foci (indicated by arrows) (A) and with no inflammatory foci (B). Figure A is from Salmonella challenged group with no probiotic treatment, and B is from a group challenged that received the milk fermented by L. paracasei ST11. Scale: 100 μm.

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Acurcio, L.B., Wuyts, S., de Cicco Sandes, S.H. et al. Milk Fermented by Lactobacillus paracasei NCC 2461 (ST11) Modulates the Immune Response and Microbiota to Exert its Protective Effects Against Salmonella typhimurium Infection in Mice. Probiotics & Antimicro. Prot. 12, 1398–1408 (2020). https://doi.org/10.1007/s12602-020-09634-x

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