Dietary proteins extend the survival of salmonella dublin in a gastric Acid environment.

Publication: Research - peer-reviewJournal article – Annual report year: 2012

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Dietary proteins extend the survival of salmonella dublin in a gastric Acid environment.. / Birk, Tina; Kristensen, Kim; Harboe, Anne; Hansen, Tina Beck; Ingmer, Hanne; De Jonge, Rob; Takumi, Katsuhisa; Aabo, Søren.

In: Journal of Food Protection, Vol. 75, No. 2, 2012, p. 353-358.

Publication: Research - peer-reviewJournal article – Annual report year: 2012

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Birk, Tina; Kristensen, Kim; Harboe, Anne; Hansen, Tina Beck; Ingmer, Hanne; De Jonge, Rob; Takumi, Katsuhisa; Aabo, Søren / Dietary proteins extend the survival of salmonella dublin in a gastric Acid environment..

In: Journal of Food Protection, Vol. 75, No. 2, 2012, p. 353-358.

Publication: Research - peer-reviewJournal article – Annual report year: 2012

Bibtex

@article{1afa6a174b1943ad9bdf8d397ce6918d,
title = "Dietary proteins extend the survival of salmonella dublin in a gastric Acid environment.",
publisher = "International Association for Food Protection",
author = "Tina Birk and Kim Kristensen and Anne Harboe and Hansen, {Tina Beck} and Hanne Ingmer and {De Jonge}, Rob and Katsuhisa Takumi and Søren Aabo",
year = "2012",
doi = "10.4315/0362-028X.JFP-11-132",
volume = "75",
number = "2",
pages = "353--358",
journal = "Journal of Food Protection",
issn = "0362-028X",

}

RIS

TY - JOUR

T1 - Dietary proteins extend the survival of salmonella dublin in a gastric Acid environment.

A1 - Birk,Tina

A1 - Kristensen,Kim

A1 - Harboe,Anne

A1 - Hansen,Tina Beck

A1 - Ingmer,Hanne

A1 - De Jonge,Rob

A1 - Takumi,Katsuhisa

A1 - Aabo,Søren

AU - Birk,Tina

AU - Kristensen,Kim

AU - Harboe,Anne

AU - Hansen,Tina Beck

AU - Ingmer,Hanne

AU - De Jonge,Rob

AU - Takumi,Katsuhisa

AU - Aabo,Søren

PB - International Association for Food Protection

PY - 2012

Y1 - 2012

N2 - The pH of the human stomach is dynamic and changes over time, depending on the composition of the food ingested and a number of host-related factors such as age. To evaluate the number of bacteria surviving the gastric acid barrier, we have developed a simple gastric acid model, in which we mimicked the dynamic pH changes in the human stomach. In the present study, model gastric fluid was set up to imitate pH dynamics in the stomachs of young and elderly people after ingestion of a standard meal. To model a serious foodborne pathogen, we followed the survival of Salmonella enterica serotype Dublin, and found that the addition of proteins such as pepsin, ovalbumin, and blended turkey meat to the simple gastric acid model significantly delayed pathogen inactivation compared with the control, for which no proteins were added. In contrast, no delay in inactivation was observed in the presence of bovine serum albumin, indicating that protection could be protein specific. The simple gastric acid model was validated against a more laborious and complex fermenter model, and similar survival of Salmonella Dublin was observed in both models. Our gastric acid model allowed us to evaluate the influence of food components on survival of pathogens under gastric conditions, and the model could contribute to a broader understanding of the impact of specific food components on the inactivation of pathogens during gastric passage.

AB - The pH of the human stomach is dynamic and changes over time, depending on the composition of the food ingested and a number of host-related factors such as age. To evaluate the number of bacteria surviving the gastric acid barrier, we have developed a simple gastric acid model, in which we mimicked the dynamic pH changes in the human stomach. In the present study, model gastric fluid was set up to imitate pH dynamics in the stomachs of young and elderly people after ingestion of a standard meal. To model a serious foodborne pathogen, we followed the survival of Salmonella enterica serotype Dublin, and found that the addition of proteins such as pepsin, ovalbumin, and blended turkey meat to the simple gastric acid model significantly delayed pathogen inactivation compared with the control, for which no proteins were added. In contrast, no delay in inactivation was observed in the presence of bovine serum albumin, indicating that protection could be protein specific. The simple gastric acid model was validated against a more laborious and complex fermenter model, and similar survival of Salmonella Dublin was observed in both models. Our gastric acid model allowed us to evaluate the influence of food components on survival of pathogens under gastric conditions, and the model could contribute to a broader understanding of the impact of specific food components on the inactivation of pathogens during gastric passage.

U2 - 10.4315/0362-028X.JFP-11-132

DO - 10.4315/0362-028X.JFP-11-132

JO - Journal of Food Protection

JF - Journal of Food Protection

SN - 0362-028X

IS - 2

VL - 75

SP - 353

EP - 358

ER -