Salmonella Adhesion, Invasion and Cellular Immune Responses Are Differentially Affected by Iron Concentrations in a Combined In Vitro Gut Fermentation-Cell Model

Open Access

Peer-reviewed

Research Article

Alexandra Dostal,

Affiliation Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
⨯
Mélanie Gagnon,

Affiliation Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
⨯
Christophe Chassard,

Affiliation Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
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Michael Bruce Zimmermann,

Affiliation Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
⨯
Liam O'Mahony,

Affiliation Swiss Institute of Allergy and Asthma Research, University of Zurich, Davos, Switzerland
⨯
Christophe Lacroix

* E-mail: christophe.lacroix@hest.ethz.ch

Affiliation Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
⨯

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Salmonella typhimurium
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Effluent
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Salmonella
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Gut bacteria
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Fermentation
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Cytokines
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Immune response
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Salmonellosis
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