PDF(Pubmed)
Abstract：
UNASSIGNED: The study into the interplay between foodborne pathogens and human health, particularly their effects on intestinal cells, is crucial. The importance of lactic acid bacteria (LAB) in promoting a healthy balance of gut microbiota, inhibiting harmful bacteria, and supporting overall gastrointestinal health is becoming more apparent.
UNASSIGNED: Our study delved into the impact of fermenting Woodfordia fruticosa (WF), a plant known for its antimicrobial properties against gastrointestinal pathogens, with LAB. We focused on the influence of this fermentation process on the binding of foodborne pathogens to the gut lining and cytokine production, aiming to enhance gut health and control foodborne infections in HT-29 cells.
UNASSIGNED: Post-fermentation, the WF exhibited improved antimicrobial effects when combined with different LAB strains. Remarkably, the LAB-fermented WF (WFLC) substantially decreased the attachment of pathogens such as L. monocytogenes (6.87% ± 0.33%) and V. parahaemolyticus (6.07% ± 0.50%) in comparison to the unfermented control. Furthermore, WFLC was found to upregulate IL-6 production in the presence of pathogens like E. coli O157:H7 (10.6%) and L. monocytogenes (19%), suggesting it may activate immune responses. Thus, LAB-fermented WF emerges as a potential novel strategy for fighting foodborne pathogens, although additional studies are warranted to thoroughly elucidate WF\'s phytochemical profile and its contribution to these beneficial outcomes.
UNASSIGNED: Our study delved into the impact of fermenting Woodfordia fruticosa (WF), a plant known for its antimicrobial properties against gastrointestinal pathogens, with LAB. We focused on the influence of this fermentation process on the binding of foodborne pathogens to the gut lining and cytokine production, aiming to enhance gut health and control foodborne infections in HT-29 cells.
UNASSIGNED: Post-fermentation, the WF exhibited improved antimicrobial effects when combined with different LAB strains. Remarkably, the LAB-fermented WF (WFLC) substantially decreased the attachment of pathogens such as L. monocytogenes (6.87% ± 0.33%) and V. parahaemolyticus (6.07% ± 0.50%) in comparison to the unfermented control. Furthermore, WFLC was found to upregulate IL-6 production in the presence of pathogens like E. coli O157:H7 (10.6%) and L. monocytogenes (19%), suggesting it may activate immune responses. Thus, LAB-fermented WF emerges as a potential novel strategy for fighting foodborne pathogens, although additional studies are warranted to thoroughly elucidate WF\'s phytochemical profile and its contribution to these beneficial outcomes.
摘要：
■对食源性病原体与人类健康之间相互作用的研究，特别是它们对肠细胞的影响，至关重要。乳酸菌（LAB）在促进肠道菌群健康平衡中的重要性，抑制有害细菌，和支持整体胃肠道健康变得越来越明显。
■我们的研究探讨了发酵伍德福迪亚（WF）的影响，一种以抗胃肠道病原体的抗菌特性而闻名的植物，与LAB我们专注于这种发酵过程对食源性病原体与肠道衬里和细胞因子产生的结合的影响，旨在增强肠道健康并控制HT-29细胞中的食源性感染。
■发酵后，当与不同的LAB菌株组合时，WF表现出改善的抗菌作用。值得注意的是,与未发酵的对照相比，LAB发酵的WF（WFLC）大大降低了病原体的附着，例如单核细胞增生李斯特菌（6.87％±0.33％）和副溶血性弧菌（6.07％±0.50％）。此外，发现WFLC在存在病原体如大肠杆菌O157：H7（10.6％）和单核细胞增生李斯特菌（19％）的情况下上调IL-6的产生，表明它可能会激活免疫反应。因此，LAB发酵的WF成为对抗食源性病原体的潜在新策略，尽管需要更多的研究来彻底阐明WF的植物化学特征及其对这些有益结果的贡献。
■我们的研究探讨了发酵伍德福迪亚（WF）的影响，一种以抗胃肠道病原体的抗菌特性而闻名的植物，与LAB我们专注于这种发酵过程对食源性病原体与肠道衬里和细胞因子产生的结合的影响，旨在增强肠道健康并控制HT-29细胞中的食源性感染。
■发酵后，当与不同的LAB菌株组合时，WF表现出改善的抗菌作用。值得注意的是,与未发酵的对照相比，LAB发酵的WF（WFLC）大大降低了病原体的附着，例如单核细胞增生李斯特菌（6.87％±0.33％）和副溶血性弧菌（6.07％±0.50％）。此外，发现WFLC在存在病原体如大肠杆菌O157：H7（10.6％）和单核细胞增生李斯特菌（19％）的情况下上调IL-6的产生，表明它可能会激活免疫反应。因此，LAB发酵的WF成为对抗食源性病原体的潜在新策略，尽管需要更多的研究来彻底阐明WF的植物化学特征及其对这些有益结果的贡献。
