PREBIOTICS AND SALMONELLOSIS: ROLE OF FRUCTOOLIGOSACCHARIDES AND INULIN

Abstract

Salmonellosis is a worldwide concern emerging as one of the key causes of global diarrheal disorders. Salmonella enterica var Enteritidis and Typhimurium are the two most common serovars associated with potent foodborne illnesses followed by S Enterica Newport and Heidelberg, leading to major economic losses in the food industry. Numerous approaches have been employed for prevention and treatment of the same. Recent studies have highlighted the role of prebiotics in control of the disease. Fructose-based prebiotics including fructooligosaccharides and inulin have been shown to influence the occurrence, progression, severity as well as overall pathogenesis of Salmonellosis. These compounds protect host health via inhibition of pathogen colonization and translocation along with hastened elimination of the microbe. Moreover, these oligosaccharides also improve intestinal histology and alter inflammatory cascades. Indeed, these compounds have been implicated in TGF-β and PPAR-ϒ mediated downregulation of NF-κB dependent inflammation. The effectiveness of these prebiotics is enhanced by stimulation of probiotic dependent increase in short chain fatty acids, anti-microbial compounds as well as antioxidant enzymes. Administration of these fructose-based oligosaccharides have been shown to improve prognosis in human cells, poultry, swine, and certain mice models. Nonetheless, the deleterious effects of the above have also been reported in rodents. The combined efficacy of these prebiotics is therefore dependent of a variety of external and internal factors. A complete understanding of the above may help in generation of novel approaches for combating Salmonella infection.