Anti‐adhesive effects of sialic acid and Lactobacillus plantarum on Staphylococcus aureus in vitro

Lu, Yingying; Yang, Yuzhuo; Liu, Lihua; Yu, Tianshu; Zhao, Jingjing; Liu, Libo; Li, Chun

doi:10.1111/jfs.12875

Anti‐adhesive effects of sialic acid and Lactobacillus plantarum on Staphylococcus aureus in vitro

Journal Article · Sun Nov 22 00:00:00 EST 2020 · Journal of Food Safety

DOI:https://doi.org/10.1111/jfs.12875· OSTI ID:1787107

^[1]; Yang, Yuzhuo ^[2]; Liu, Lihua ^[3]; Yu, Tianshu ^[1]; Zhao, Jingjing ^[1]; Liu, Libo ^[1]; Li, Chun ^[1]

Key Laboratory of Dairy Sciences, College of Food Sciences Northeast Agricultural University Harbin China
Dairy Center Heilongjiang Green Food Research Institute Harbin China
Institute of Animal Science (IAS) Chinese Academy of Agricultural Sciences (CAAS) Beijing China

Abstract

Staphylococcus aureus (S. aureus) is a common food‐borne pathogen that causes severe diseases after adhesion to epithelial cells. Lactobacillus inhibits pathogenic bacterial adhesion and infection. In addition, sialic acid (SA) is widely known for its beneficial biological functions. A new way of reducing the occurrence of diseases and curbing the overuse of antibiotics is ingesting prebiotics and probiotics that regulate the intestinal flora. In this study, we first evaluated the anti‐adhesive effects of several strains of Lactobacillus on S. aureus . The study revealed that the S. aureus adhesion was inhibited by all the strains of Lactobacillus . Besides, the rate of inhibition by L. plantarum Z‐4 was significantly higher than other Lactobacillus species . We then investigated the effects of different SA concentrations (40, 100, 150, 200, and 260 μg/ml) on the growth and adhesion characteristics of L. plantarum and S. aureus . The results showed that SA influences bacterial adhesion by regulating the bacteria's growth characteristics. Finally, the effects of SA combined with Lactobacillus on the adhesion of S. aureus were assessed by competition, exclusion and displacement methods. SA with a concentration of 260 μg/mL combined with L. plantarum had the highest inhibition effect on the competition assays. In addition, the expression of S. aureus adhesion‐related genes was reduced. This provides a new perspective on the application of SA and/or L. plantarum and its potential to resist adhesion of S. aureus .

View Accepted Manuscript (Publisher)

Sponsoring Organization:: USDOE

OSTI ID:: 1787107

Journal Information:: Journal of Food Safety, Journal Name: Journal of Food Safety Journal Issue: 1 Vol. 41; ISSN 0149-6085

Publisher:: Wiley-BlackwellCopyright Statement

Country of Publication:: United States

Language:: English

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