Food Science and Technology Department
Adherence Inhibition of Human Pathogens Campylobacter jejuni and Campylobacter coli by Non-digestible Oligosaccharides
Date of this Version
Ramirez-Hernandez, A. (2014). Adherence Inhibition of Human Pathogens Campylobacter jejuni and Campylobacter coli by Non-digestible Oligosaccharides. Master's Thesis and Dissertation. Food Science and Technology. University of Nebraska-Lincoln.
Adherence is the first and one of the most important steps of bacterial pathogenesis. Natural derived components that inhibit the adherence of pathogens to the surface of epithelial cells have received considered interest. The goal of this research was to assess the anti-adherence activity of mannan oligosaccharides (MOS), pectic oligosaccharides (POS) and cranberry high molecular weight component (HMW) against Campylobacter jejuni and Campylobacter coli. First the anti-adherence activity of MOS and their purified fraction (pMOS) was tested against three strains of C. jejuni and two strains of C. coli. Results shown significant reductions in adherence (up to 70%) of all C. jejuni strains and for C. coli ATCC 43485 in presence of MOS or pMOS (50 mg/mL). The mannan oligosaccharide fraction appear to be the responsible for the anti- adherence activity of MOS. Adherence inhibition (up to 70%) was also observed in presence of HMW at the highest concentration of 5 mg/mL of all the strains except for C. coli ATCC BAA-1061. Additionally, a blend of MOS-HMW did not shown additive effect to inhibit the adherence of all five Campylobacter strains. POS was not effective to inhibit the adherence of any of the strains tested in this study. Invasion inhibition was not observed in the presence of any of the components tested. These results show that naturally derived molecules as MOS and HMW can be used for animal production to reduce pathogens colonization and prevent the onset of human infection.
Advisor. Robert W. Hutkins
A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska. In Partial Fulfillment of Requirements For the Degree of Master of Science, Major: Food Science & Technology, Under the Supervision of Professor Robert W. Hutkins. Lincoln, Nebraska: July 2014
Copyright 2014 Alejandra Ramirez-Hernandez