Untreated and Enzyme-Modified Bovine Whey Products Reduce Association of Salmonella Typhimurium, Escherichia coli O157:H7 and Cronobacter malonaticus (formerly Enterobacter sakazakii) to CaCo-2 Cells

Authors

Rachel Halpin, Technological University DublinFollow
D.B. Brady, School of Biomolecular and Biomedical Sciences, University College Dublin
E.D. O’Riordan, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin
M. O’Sullivan, School of Agriculture, Food Science and Veterinary Medicine, University College Dublin

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Agricultural biotechnology and food biotechnology

Publication Details

J Appl Microbiol. 2010 Feb;108(2):406-15. doi: 10.1111/j.1365-2672.2009.04436.x. Epub 2009 Jun 25.

Abstract

Adhesion of a micro-organism to a cell surface is often considered to be the first step in pathogenesis. Inhibiting this process may have therapeutic effects in vivo. This study investigates the inhibitory effects of various bovine whey products on the association of Salm. Typhimurium, E. coli O157:H7 and C. malonaticus (formerly Enterobacter sakazakii) to the human CaCo-2 cell line. Invasion of CaCo-2 cells by Salm. Typhimurium and C. malonaticus was also examined.

DOI

https://doi.org/10.1111/j.1365-2672.2009.04436.x.

Recommended Citation

Halpin, R. et al. (2010) J Appl Microbiol. 2010 Feb;108(2):406-15. doi: 10.1111/j.1365-2672.2009.04436.x. Epub 2009 Jun 25.