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Prebiotic Effects Of Novel Nondigestible Carbohydrates On Bacterial Community In Presence Of S. Typhimurium In An In Vitro System

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Prebiotics are used to modulate the intestinal microbiota with the possible effect of reducing acute gastroenteritis induced by Salmonella infection.

Objective: Prebiotic effects of nondigestible carbohydrates (NDC) on the microbiota in presence of S. Typhimurium using an in vitro gas fermentation model.

Introduction

Results

Materials & Methods

Salmonella in fermentation medium

Log cfu/ml 2,5 3,5 4,5 5,5 12h 24h

 No effects of the NDC on Salmonella populations

5,9 6,4

Log cfu/ml

6,3

Log cfu/ml

Prebiotic effects of novel nondigestible carbohydrates on bacterial

community in presence of

S.

Typhimurium in an

in vitro

system

Tran T.H.T.1,3, Bindelle J.1, Portetelle D.2, Thewis A.1, Boudry C.1

1 Animal Science Unit and 2 Microbial Biology Unit, Gembloux Agro-Bio Tech, University of Liege, Belgium 3 Wallonie-Bruxelles International, Brussels, Belgium

Even if no effects of the NDC were observed on Salmonella populations, IMO showed the highest prebiotic potential.

Conclusion

in fermentation medium 4,4 4,9 5,4 5,9 6h 12h 24h 72h IMO inuline XOS POS cellobio gluconat blanc inoculum es e Lactobacillus 3,3 4,3 5,3 6h 12h 24h 72h Bifidobacterium

 IMO: high and stable Lactobacillus and Bifidobacterium concentration & Fermentation broth sampling after 6, 12, 24 and 72h Microbiota quantification by qPCR Fresh faeces Nutritive buffer NDC: Inulin Isomaltooligosaccharides (IMO) Xylooligosaccharides (XOS) Pecticoligosaccharides (POS) Cellobiose Gluconate Mucin-covered microcosm (MCM) S. Typhimurium 1,2 x 109CFU/ml Salmonella Lactobacillus Bifidobacterium Clostridium Cluster I Bacteroides

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