Evaluation of Lactic Acid Bacteria on the Inhibition of Vibrio parahaemolyticus Infection and Its Application to Food Systems

This study tested the effect of lactic acid bacteria (LAB) inhibition on Vibrio parahaemolyticus BCRC (Bioresource Collection and Research Center) 10806 and BCRC 12865 in a food model. MTT [3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assays indicated that Caco-2 cells were not damaged after a two-hour treatment with lactic acid bacteria (LAB) and V. parahaemolyticus. The LAB cell culture and supernatant effectively inhibited the growth of V. parahaemolyticus in a food model. ELISA (Enzyme-linked immunosorbent assay) results indicated the significant inhibition of TNF-α; IL-1β; and IL-6; but Lactobacillus plantarum PM 222 and L. plantarum LP 735 did not significantly affect IL-8 levels. Real-time polymerase chain reaction (PCR) results indicated that LAB could inhibit the mRNA expression of proinflammatory cytokines IL-8; IL-6; and TNF-α; which were induced by V. parahaemolyticus. After rat-received LAB; the expression levels of TNF-α; IL-6; and IL-8 in the serum decreased significantly. In intestinal histology; the rat that received L. plantarum PM 222 and L. plantarum LP 010 was able to alleviate the intestinal villi damage caused by V. parahaemolyticus; which also helped reduce cell apoptosis. In conclusion; our results indicate that LAB can inhibit inflammatory responses caused by V. parahaemolyticus and can effectively inhibit the growth of V. parahaemolyticus in food products.