Bifidobacterium longum subsp. infantis ATCC 15697 and Goat Milk Oligosaccharides Show Synergism In Vitro as Anti-Infectives against Campylobacter jejuni

• Published in: Foods Vol. 9; no. 3; p. 348
• Main Authors: Quinn, Erinn M, Slattery, Helen, Walsh, Dan, Joshi, Lokesh, Hickey, Rita M
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 17.03.2020; MDPI
• Subjects: Acetic acid; Adhesion; Antiinfectives and antibacterials; Bacteria; bifidobacterium; Bifidobacterium longum; Campylobacter; Campylobacter jejuni; Carbohydrates; Ethanol; Food science; Functional foods & nutraceuticals; Genetically modified organisms; Glycerol; Goat's milk; Goats; ht-29 cells; Intestine; Lactic acid; Lactose; Metabolism; Metabolites; Milk; milk oligosaccharides; Oligosaccharides; Pathogens; Peptides; Prebiotics; Probiotics; Salmonella; Statistical analysis; synbiotics; Synergism; Synergistic effect; United Kingdom > UK; United States > US; Ireland; milk oligosaccharides; Bifidobacterium; adhesion; synbiotics; HT-29 cells; Campylobacter
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9030348

Bifidobacteria are known to inhibit, compete with and displace the adhesion of pathogens to human intestinal cells. Previously, we demonstrated that goat milk oligosaccharides (GMO) increased the attachment of subsp. ATCC 15697 to intestinal cells in vitro. In this study, we aimed to exploit this effect as a mechanism for inhibiting pathogen association with intestinal cells. We examined the synergistic effect of GMO-treated on preventing the attachment of a highly invasive strain of to intestinal HT-29 cells. The combination decreased the adherence of to the HT-29 cells by an average of 42% compared to the control (non-GMO treated ). Increasing the incubation time of the GMO with the strain resulted in the strain metabolizing the GMO, correlating with a subsequent 104% increase in growth over a 24 h period when compared to the control. Metabolite analysis in the 24 h period also revealed increased production of acetate, lactate, formate and ethanol by GMO-treated . Statistically significant changes in the GMO profile were also demonstrated over the 24 h period, indicating that the strain was digesting certain structures within the pool such as lactose, lacto- -neotetraose, lacto- -neohexaose 3'-sialyllactose, 6'-sialyllactose, sialyllacto- -neotetraose c and disialyllactose. It may be that early exposure to GMO modulates the adhesion of while carbohydrate utilisation becomes more important after the bacteria have transiently colonised the host cells in adequate numbers. This study builds a strong case for the use of synbiotics that incorporate oligosaccharides sourced from goat's milk and probiotic bifidobacteria in functional foods, particularly considering the growing popularity of formulas based on goat milk.