03229naa a2200409 a 450000100080000000500110000800800410001902400490006010000200010924501960012926000090032552019060033465000160224065000280225665000150228465000270229965000270232665300190235370000230237270000270239570000250242270000210244770000210246870000230248970000240251270000260253670000200256270000230258270000180260570000210262370000200264470000230266470000210268770000230270870000260273177300620275721271532024-05-09       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3168/jds.2020-18820.2DOI1 aROLIM, F. R. L.  aMicrobiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese containing Lactobacillus rhamnosus EM1107.h[electronic resource]  c2021  aCheeses are able to serve as suitable matrices for supplying probiotics to consumers, enabling appropriate conditions for bacteria to survive gastric transit and reach the gut, where they are assumed to promote beneficial processes. The present study aimed to evaluate the microbiological, immunological, and histological changes in the gut of Salmonella Enteritidis-challenged rats fed goat cheese supplemented with the probiotic strain Lactobacillus rhamnosus EM1107. Thirty male albino Wistar rats were randomly distributed into 5 experimental groups with 6 animals each: negative (NC) and positive (PtC) control groups, control goat cheese (CCh), goat cheese added with L. rhamnosus EM1107 (LrCh), and L. rhamnosus EM1107 only (EM1107). All animals, except NC group were challenged with Salmonella Enteritidis (109 colony-forming units in 1 mL of saline through oral gavage). Microbial composition was assessed with high-throughput 16S rRNA sequencing by means of Illumina MiSeq (Illumina, San Diego, CA). Nuclear factor kappa B (NF-?B) from the animal cecum tissue was determined by real-time PCR and interleukins (TNF-?, IL-1?, IL-10, and IFN-?) by means of ELISA. Myeloperoxidase and malondialdehyde levels were determined biochemically. The administration of the L. rhamnosus EM1107 probiotic strain, either as a pure culture or added to a cheese matrix, was able to reduce Salmonella colonization in the intestinal lumen and lessen tissue damage compared with rats from PtC group. In addition, the use of cheese for the probiotic strain delivery (LrCh) was associated with a marked shift in the gut microbiota composition toward the increase of beneficial organisms such as Blautia and Lactobacillus and a reduction in NF-?B expression. These findings support our hypothesis that cheeses might be explored as functional matrices for the efficacious delivery of probiotic strains to consumers.  aGoat cheese  aLactobacillus rhamnosus  aProbiotics  aSalmonella Enteritidis  aTecnologia de Alimento  aGut microbiome1 aOLIVEIRA, C. J. B.1 aFREITAS NETO, O. C. de1 aSANTOS, K. M. O. dos1 aGUERRA, G. C. B.1 aRODRIGUES, R. V.1 aASSIS, P. O. A. de1 aARAUJO, D. F. de S.1 aCARVALHO, V. A. G. de1 aLEMOS, M. L. P.1 aSILVA, N. M. V. da1 aSOARES, J. K.1 aGARCIA, H. E. M.1 aSOUZA, E. L. de1 aSOUZA, F. de A. L.1 aBARROS, M. E. G.1 aOLIVEIRA, M. E. G.1 aQUEIROGA, R. C. R. E.  tJournal of Dairy Sciencegv. 104, n. 1, p. 179-197, 2021.