Salmonella is a common food-borne pathogen; since lactobacilli show great potential for protecting against Salmonella infections, they are used as dietary supplements in functional foods. The aim of this study is to investigate the strain-specific properties and the involved mechanisms of action of Lactobacillus plantarum towards prevention of Salmonella infection. Mice were pretreated with mixed strains or single strain of Lactobacillus plantarum for 10 d prior to infection with Salmonella typhimurium SL1344, and the survival rates showed that lactobacilli exhibited strain-specific properties for preventing Salmonella infection. Then, in vitro and in vivo studies were carried out to investigate the involved mechanism of the strain-specific properties. The results showed that different Lactobacillus plantarum strains had different effects on inhibiting Salmonella growth, thus preventing adhesion to and invasion of epithelial cells by pathogens and enhancing immune responses. The present study demonstrated strain-specific properties of probiotics to prevent Salmonella infection and elucidated their underlying mechanisms.

中文翻译：

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植物乳杆菌预防沙门氏菌感染的 菌株特异性特性

沙门氏菌是常见的食源性病原体。由于乳酸杆菌具有防止沙门氏菌感染的巨大潜力，因此它们被用作功能性食品中的膳食补充剂。这项研究的目的是调查特定菌株的特性和所涉及的植物乳杆菌对沙门氏菌感染的预防作用机制。在鼠伤寒沙门氏菌SL1344感染之前，用混合或单株植物乳杆菌对小鼠进行预处理10 d ，存活率表明乳酸杆菌具有防止菌株感染沙门氏菌的特异性。然后，在体外并进行了体内研究以研究菌株特异性特性的相关机制。结果表明，不同的植物乳杆菌菌株在抑制沙门氏菌生长方面具有不同的作用，从而防止病原体粘附和侵袭上皮细胞并增强免疫反应。本研究证明了益生菌预防沙门氏菌感染的菌株特异性特性，并阐明了其潜在机制。