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

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Anne Petersen, Peter M.H. Heegaard, Anna L. Pedersen, Jens Bo Andersen, Rikke B. Sørensen, Hanne Frøkiær, Sampo J. Lahtinen, Arthur C. Ouwehand, Morten Poulsen, Tine Rask Licht

Prebiotics are non-digestible food ingredients believed to beneficially affect host health by selectively stimulating the growth of the beneficial bacteria residing in the gut. Such beneficial bacteria have been reported to protect against pathogenic infections. However, contradicting results on prevention of Salmonella infections with prebiotics have been published. The aim of the present study was to examine whether S. Typhimurium SL1344 infection in mice could be prevented by administration of dietary carbohydrates with different structures and digestibility profiles. BALB/c mice were fed a diet containing 10% of either of the following carbohydrates: inulin, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, apple pectin, polydextrose or beta-glucan for three weeks prior to oral Salmonella challenge (107 CFU) and compared to mice fed a cornstarch-based control diet.
Original languageEnglish
JournalBMC Microbiology
Volume9
Issue number245
Pages (from-to)245
Number of pages11
ISSN1471-2180
DOIs
StatePublished - 2009

    Research areas

  • Animals, Body Weight, Cecum, Dietary Carbohydrates, Feces, Fermentation, Haptoglobins, Hydrogen-Ion Concentration, Mice, Mice, Inbred BALB C, Prebiotics, Salmonella Infections, Salmonella typhimurium, Spleen

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