Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

Microorganisms - Tập 8 Số 3 - Trang 380
Hassan Rabah1,2, Fillipe Luiz Rosa Do Carmo3, Rodrigo Dias de Oliveira Carvalho4, Bárbara Fernandes Cordeiro3, Sara Heloísa da Silva3, Emiliano Rosa Oliveira3, Álvaro Cantini Nunes3, Denise Carmona Cara3, Ana Maria Caetano Faria3, Gilles Garric2, Marielle Harel-Oger2, Yves Le Loir2, Vasco Azevedo3, Guillaume Bouguen5,6, Gwénaël Jan2
1Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire (France)
2STLO - Science et Technologie du Lait et de l'Oeuf (65, rue de Saint Brieuc 35042 Rennes - France)
3UFMG - Universidade Federal de Minas Gerais = Federal University of Minas Gerais [Belo Horizonte, Brazil] (Av. Antônio Carlos, 6627, Pampulha - Belo Horizonte - MG - CEP 31270-901 BRAZIL - Brésil)
4Sechenov First Moscow State Medical University (8-2 Trubetskaya st., Moscow 119991, Russia - Russie)
5CIC - Centre d'Investigation Clinique [Rennes] (Rue Henri Le Guilloux - Pavillon Clémenceau 35033 Rennes Cedex 9 - France)
6NuMeCan - Nutrition, Métabolismes et Cancer (Campus Villejean (Bât 8) - CHU Rennes (Bât 15) - Université de Rennes 1, 2 Avenue du Professeur Léon Bernard, 35043 Rennes, France - France)

Tóm tắt

Backgrounds and Aims. Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations in the gut microbiota. Consumption of immunomodulatory strains of probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major vectors for bacteria consumption. New evidences revealed anti-inflammatory effects in selected strains of Propionibacterium freudenreichii. We thus hypothesized that consumption of a functional cheese, fermented by such a strain, may exert a positive effect on IBD. Methods. We investigated the impact of cheese fermented by P. freudenreichii on gut inflammation. We developed an experimental single-strain cheese solely fermented by a selected immunomodulatory strain of P. freudenreichii, CIRM-BIA 129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. Consumption of both cheeses was investigated with respect to prevention of Dextran Sodium Sulphate (DSS)-induced colitis in mice. Results. Consumption of the single-strain experimental cheese, or of the industrial Emmental, both fermented by P. freudenreichii CIRM-BIA 129, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both treatments, in a preventive way, reduced small bowel Immunoglobulin A (IgA) secretion, restored occludin gene expression and prevented induction of Tumor Necrosis Factor α (TNFα), Interferon γ (IFNγ) and Interleukin-17 (IL-17). Conclusions. A combination of immunomodulatory strains of starter bacteria can be used to manufacture an anti-inflammatory cheese, as revealed in an animal model of colitis. This opens new perspectives for personalised nutrition in the context of IBD.

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