Type 2 diabetes increases susceptibility to invasive Salmonella Typhimurium despite butyrate supplementation
Non-typhoidal Salmonella is a major cause of bacterial foodborne illness leading to acute gastroenteritis. In individuals with type 2 diabetes (T2D), Salmonella infection is more likely to cause life-threatening extraintestinal infections. The mechanism underlying this susceptibility remains unclear. In this study, 8-week-old TALLYHO mice were fed either a chow or high-fat diet (HFD, 45% fat) for…
Type 2 diabetes patients are more susceptible to invasive Salmonella Typhimurium infections, even with butyrate supplementation, according to a recent study. Non-typhoidal Salmonella is a leading cause of foodborne illness resulting in acute gastroenteritis, and T2D patients often experience more severe extraintestinal infections due to Salmonella.
Researchers induced type 2 diabetes in mice by feeding them a high-fat diet for eight weeks, leading to increased weight and diabetic blood glucose levels over time. Both groups of infected mice experienced salmonellosis symptoms, but the disease progression was more rapid and unusual in diabetic mice. Elevated blood glucose levels also led to higher levels of gut-derived lipopolysaccharides entering the bloodstream.
Further analysis of intestinal short-chain fatty acid (SCFA) profiles revealed lower butyrate levels in HFD mice compared to those on a chow diet. Butyrate, known for its role in maintaining gut health and suppressing Salmonella invasion genes, was administered orally to some mice. While butyrate supplementation improved intestinal health in healthy mice, it did not reduce the spread of Salmonella in diabetic mice.
These findings offer new insights into how type 2 diabetes impacts the pathogenesis of enteric salmonellosis.
Written by urgent.news from bioRxiv's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
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