Effects of a partially digested whey protein concentrate on Salmonella enterica serotype Typhimurium adhesion to Caco-2 cells

• Published in: Food control Vol. 21; no. 8; pp. 1113 - 1120
• Main Authors: Morrissey, Paul E.W., Folan, Michael A., Baird, Alan W., Irwin, Jane A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2010
• Subjects: Anti-adhesive; Antimicrobial; Caseinoglycomacropeptide; Lactoferrin; Salmonella enterica serovar Typhimurium; Whey; Antimicrobial; Salmonella enterica serovar Typhimurium; Lactoferrin; Whey; Anti-adhesive; Caseinoglycomacropeptide
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2010.01.005

The effect of a partially lipase-digested whey protein concentrate (WPD) containing free fatty acids on the adherence of Salmonella enterica serovar Typhimurium to Caco-2 cells was investigated. A short concurrent exposure of the Caco-2 monolayers and WPD caused dose-dependent inhibition of bacterial adhesion. Pre-treatment of S. Typhimurium with WPD resulted in inhibition of adhesion equivalent to that with concurrent administration, whereas treatment with WPD did not significantly inhibit adhesion. WPD was not bactericidal towards S. Typhimurium at up to 50 mg ml −1 for up to 1 h, but was bacteriostatic over 12 h. High concentrations of WPD (>20 mg ml −1) were cytotoxic to newly-confluent cell monolayers, depending on the duration of exposure. Lactoferrin (LF), caseinoglycomacropeptide (CGMP), and gamma globulins all significantly inhibited S. Typhimurium adhesion.