Open AccessYeast, beef and pork extracts counteract Clostridium difficile toxin A enterotoxicity
Author(s) -
Duncan Peter I.,
Fotopoulos Grigorios,
Pasche Elisabeth,
Porta Nadine,
Masserey Elmelegy Isabelle,
SanchezGarcia JoseLuis,
Bergonzelli Gabriela E.,
CorthésyTheulaz Irène
Publication year - 2009
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2009.01598.x
Subject(s) - pseudomembranous colitis , toxin , clostridium difficile toxin a , microbiology and biotechnology , clostridium difficile , biology , yeast , colitis , in vivo , proinflammatory cytokine , antibiotics , immunology , biochemistry , inflammation
Clostridium difficile is responsible for a large proportion of nosocomial cases of antibiotic‐associated diarrhoea and pseudomembranous colitis. The present study provides evidence that yeast, beef and pork extracts, ingredients commonly used to grow bacteria, can counteract C. difficile toxin A enterotoxicity in vitro and in vivo . In model intestinal epithelial cells the individual extracts could prevent the toxin A‐induced decrease in epithelial barrier function and partially prevented actin disaggregation and cell rounding. Mice with ad libitum access to individual extracts for 1 week had almost complete reduction in toxin A‐induced fluid secretion in intestinal loops. Concomitantly, the toxin A‐induced expression of the essential proinflammatory mediator Cox‐2 was normalized. Moreover this protective effect was also seen when mice received only two doses of extract by intragastric gavage within 1 week. These results show that yeast, beef and pork extracts have the potential to counteract the intestinal pathogenesis triggered by C. difficile toxin A.