Bread Feeding Is a Robust and More Physiological Enteropathogen Administration Method Compared to Oral Gavage

Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis

BACKGROUND

Cereals are known to trigger for wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS). Inflammatory processes and intestinal barrier impairment are suspected to be involved in NCWS, although the molecular triggers are unclear.

AIMS

We were interested if different bread types influence inflammatory processes and intestinal barrier function in a mouse model of inflammatory bowel disease.

METHODS

Epithelial caspase-8 gene knockout (Casp8ΔIEC) and control (Casp8fl) mice were randomized to eight groups, respectively. The groups received different diets for 28 days (gluten-free diet, gluten-rich diet 5 g%, or different types of bread at 50 g%). Breads varied regarding grain, milling and fermentation. All diets were isocaloric.

RESULTS

Regardless of the diet, Casp8ΔIEC mice showed pronounced inflammation in colon compared to ileum, whereas Casp8fl mice were hardly inflamed. Casp8fl mice could tolerate all bread types. Especially yeast fermented rye and wheat bread from superfine flour but not pure gluten challenge increased colitis and mortality in Casp8ΔIEC mice. Hepatic expression of lipopolysaccharide-binding protein and colonic expression of tumor necrosis factor-α genes were inversely related to survival. The bread diets, but not the gluten-rich diet, also decreased colonic tight junction expression to variable degrees, without clear association to survival and inflammation.

CONCLUSIONS

Bread components, especially those from yeast-fermented breads from wheat and rye, increase colitis and mortality in Casp8ΔIEC mice highly susceptible to intestinal inflammation, whereas control mice can tolerate all types of bread without inflammation. Yet unidentified bread components other than gluten seem to play the major role.

The use of foodborne infection to evaluate bacterial pathogenesis and host response

Foodborne bacterial infections are a major cause of gastrointestinal illness. Murine models have been widely used to interrogate bacterial pathogenesis and host response to better understand the pathogens that cause gastrointestinal disease. Humans are usually exposed to these pathogens through consumption of contaminated food products. However, most murine models of foodborne infection rely on oral gavage to deliver pathogens directly into the stomach. While expedient, the gavage procedure may lead to microabrasions in the esophagus that allow direct access of the pathogen to the blood, which can alter bacterial pathogenesis and the host response under study. In this chapter, the alternative approach of foodborne infection through the consumption of inoculated food is described using the human pathogen Listeria monocytogenes (Lm). A detailed protocol of this methodology is provided with details of assessing bacterial burden and the host immune response. Translation of these methods to other foodborne pathogens will allow a more accurate assessment of bacterial pathogenesis and host immunity in more physiologic murine models.