In vitro and in vivo assessments of Artemisia argyi fermented with Lactobacillus plantarum WLPL01 as an alternative anti-Salmonella agent

Immediate attention has been drawn to the discovery of anti-infection strategies to avoid rapid development of antibiotic resistance in pathogens. Our prior study has demonstrated that probiotic Lactobacillus plantarum WLPL01-fermented Artemisia argyi liquid broth could inhibit the growth of Listeri...

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Bibliographic Details
Published in:Food control 2021-08, Vol.126, p.108079, Article 108079
Main Authors: Tao, Xueying, Tian, Linlin, Zhan, Hui, He, Yao, Zhong, Changcheng, Wei, Hua
Format: Article
Language:English
Subjects:
Artemisia argyi fermentation Liquid
Bacteria load
Intestinal barrier
Lactobacillus plantarum
Salmonella typhimurium
Virulence gene
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Summary:Immediate attention has been drawn to the discovery of anti-infection strategies to avoid rapid development of antibiotic resistance in pathogens. Our prior study has demonstrated that probiotic Lactobacillus plantarum WLPL01-fermented Artemisia argyi liquid broth could inhibit the growth of Listeria monocytogenes CMCC54007 and Candida albicans ATCC14053. In this study antagonistic effect of Artemisia argyi fermentation liquid (AAFL) on Salmonella Typhimurium ATCC13311 was systematically evaluated by culture inhibition assay in vitro, adhesion and invasion assays using HT-29 cell line, and measurements of epithelial barrier integrity and cytokines in mice. Results showed that AAFL (50, 25 and 15 mg/mL) significantly inhibited the growth of S. Typhimurium ATCC13311 in vitro (P 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2021.108079