Dietary fructo-oligosaccharides and inulin decrease resistance of rats to salmonella: protective role of calcium

@article{tenBruggencate2004DietaryFA,
  title={Dietary fructo-oligosaccharides and inulin decrease resistance of rats to salmonella: protective role of calcium},
  author={Sandra J M ten Bruggencate and Ingeborg M. J. Bovee-Oudenhoven and Mischa L G Lettink-Wissink and Martijn B. Katan and Roelof van der Meer},
  journal={Gut},
  year={2004},
  volume={53},
  pages={530 - 535}
}
Background: We have shown recently that rapid fermentable fructo-oligosaccharides (FOS) decreased resistance of rats towards salmonella. It is not known whether inulin (which is fermented more gradually) has similar effects or whether buffering nutrients can counteract the adverse effects of rapid fermentation. Aims: To compare the effects of dietary inulin and FOS on resistance of rats to Salmonella enterica serovar Enteritidis and to determine whether calcium phosphate counteracts the effects… 

Dietary fructooligosaccharides increase intestinal permeability in rats.

FOS impairs the intestinal barrier in rats, as indicated by higher intestinal permeability, and whether these results can be extrapolated to humans requires further investigation.

Dietary calcium phosphate strongly impacts gut microbiome changes elicited by inulin and galacto-oligosaccharides consumption

Despite the prebiotic’s substantial difference in chemical structure, sugar composition, oligomer size, and the microbial degradation pathway involved in their utilization, inulin and GOS modulated the gut microbiota very similarly, in a manner that strongly depended on the dietary calcium phosphate level.

Impaired barrier function by dietary fructo-oligosaccharides (FOS) in rats is accompanied by increased colonic mitochondrial gene expression

Altered energy metabolism may underly colonic barrier function disruption due to FOS feeding in rats, indicating that dietary FOS influences intestinal mucosal energy metabolism.

Some putative prebiotics increase the severity of Salmonella enterica serovar Typhimurium infection in mice

In vitro fermentation in monocultures revealed that S. Typhimurium SL1344 is capable of fermenting FOS, beta-glucan and GOS with a corresponding decline in pH, which is in accordance with the increased counts of Salmonella in the organs.

Dietary non-digestible carbohydrates and the resistance to intestinal infections

Stimulating the endogenous microflora by intestinal NDC fermentation is often assumed to be beneficial for intestinal health and resistance to infections, but the work presented in this thesis does not support this concept.

Effects of selected non-digestible dietary carbohydrates on the composition of the large intestinal microbiota and susceptibility to salmonella infections

D diets supplemented with FOS or XOS induced a number of microbial changes in the faecal microbiota of mice, including a significant increase in the Bacteroidetes phylum, the Bacteroides fragilis group and in Bifidobacterium spp.

Certain dietary carbohydrates promote Listeria infection in a guinea pig model, while others prevent it.

Significance of Inulin Fructans in the Human Diet.

It is argued that promising avenues for research are particularly in the areas of energy homeostasis and systemic low-grade inflammation in relation to changes in the composition of the intestinal microbiota.

Dietary calcium decreases but short-chain fructo-oligosaccharides increase colonic permeability in rats

Diet did not influence small-intestinal permeability in rats, likely reflecting relatively slow gut microbiota adaptations, and modulation of mucins and/or microbiota is important for the in vivo effects of dietary Ca and scFOS.

Analysis of the intestinal microbiota of oligosaccharide fed mice exhibiting reduced resistance to Salmonella infection.

D diets supplemented with FOS or XOS induced a number of microbial changes in the faecal microbiota of mice, including a significant increase in the Bacteroidetes phylum, the Bacteroides fragilis group and in Bifidobacterium spp.
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In conclusion, in addition to fermentation by yoghurt bacteria, calcium in milk products strongly enhanced the resistance to salmonella infection by lowering luminal cytolytic activity or diminishing the availability of iron for pathogen growth, or both.