In vivo assessment of effect of fermented milk diet on course of infection in mice with bioluminescent Salmonella
In vivo assessment of effect of fermented milk diet on course of infection in mice with bioluminescent Salmonella
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DOI：
10.4315/0362-028x-66.11.2160
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发表时间：
2003-11-01
影响因子：
2
通讯作者：
Griffiths, MW
中科院分区：
文献类型：
--
作者：
Brovko, LY;Vandenende, C;Griffiths, MW
描述了一种评估发酵乳及其成分对活小鼠沙门氏菌感染过程影响的新方法。在用全脂发酵奶（W组）、发酵奶的无细胞部分（S组）或盐水（C组，对照）喂养一段时间后，小鼠通过口服管饲法用生物发光肠炎沙门氏菌菌株进行攻击。胃肠道的定植和随后的感染可以通过使用冷却的慢扫描 CCD 相机对活小鼠进行生物发光成像来跟踪。每组小鼠用适当的产品喂养7天。第八天，所有小鼠均经口感染10(6)个沙门氏菌细胞。感染后第六天，W组和C组的小鼠出现了疾病迹象。 S组中的任何小鼠均未观察到生物发光信号。W组和S组中的小鼠的身体状况正常，但对照组（C组）中的小鼠的健康状况出现了一些恶化——红色。感染后第8天，W组小鼠观察到微弱的生物发光信号，但S组小鼠仍未观察到任何信号。两组小鼠均表现正常，但C组小鼠表现出强烈的感染迹象，并伴有生物发光信号，其身体状况明显恶化。该方法可以实时评估潜在营养制剂对活体动物食源性病原体感染过程的影响。
A novel method for assessing the effect of fermented milk and its components on the course of Salmonella infection in live mice is described. Following a period of feeding with whole fermented milk (group W), a cell-free fraction of fermented milk (group S), or saline (group C, control), mice were challenged by oral gavage with a bioluminescent strain of Salmonella Enteritidis. Colonization of the gastrointestinal tract and subsequent infection could be followed by bioluminescent imaging of live mice with a cooled slow-scan CCD camera. Each group of mice was fed for 7 days with the appropriate product. On the eighth day, all mice were orally infected with 10(6) Salmonella cells. On the sixth day after infection, mice in groups W and C showed evidence of disease. No bioluminescent signal was observed for any of the mice in group S. The physical condition of the mice in groups W and S was normal, but some deterioration in the health of the mice in the control group (group C) occur-red. On the eighth day after infection, a weak bioluminescence signal was observed for the mice in group W, but still no signal was observed for any of the mice in group S. Mice in both of these groups appeared normal, but the mice in group C showed strong evidence of infection and marked deterioration in their physical condition accompanied by a bioluminescence signal. This method allows the assessment of the effects of potential nutraceutical agents on the course of infection by foodborne pathogens in live animals in real time.