Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti‐inflammatory cheese

Molecular Nutrition and Food Research - Tập 60 Số 4 - Trang 935-948 - 2016
Coline Plé1, Jérôme Breton1, Romain Richoux2, Marine Nurdin2, Stéphanie-Marie Deutsch3, Hélène Falentin3, Christine Hervé4, Victoria Chuat3, Riwanon Lemée4, Emmanuelle Maguin5, Gwénaël Jan3, Benoît Foligné1
1Lactic Acid Bacteria & Mucosal Immunity - CIIL
2Actalia - division produits laitiers
3Science et Technologie du Lait et de l'Oeuf
4Laboratoires Standa
5Département Microbiologie et Chaîne Alimentaire

Tóm tắt

Scope: Inflammatory bowel disease (IBD) constitutes a growing public health concern in western countries. Bacteria with anti‐inflammatory properties are lacking in the dysbiosis accompanying IBD. Selected strains of probiotic bacteria with anti‐inflammatory properties accordingly alleviate symptoms and enhance treatment of ulcerative colitis in clinical trials. Such properties are also found in selected strains of dairy starters such as Propionibacterium freudenreichii and Lactobacillus delbrueckii (Ld). We thus investigated the possibility to develop a fermented dairy product, combining both starter and probiotic abilities of both lactic acid and propionic acid bacteria, designed to extend remissions in IBD patients.

Methods and results: We developed a single‐strain Ld‐fermented milk and a two‐strain P. freudenreichii and Ld‐fermented experimental pressed cheese using strains previously selected for their anti‐inflammatory properties. Consumption of these experimental fermented dairy products protected mice against trinitrobenzenesulfonic acid induced colitis, alleviating severity of symptoms, modulating local and systemic inflammation, as well as colonic oxidative stress and epithelial cell damages. As a control, the corresponding sterile dairy matrix failed to afford such protection.

Conclusion: This work reveals the probiotic potential of this bacterial mixture, in the context of fermented dairy products. It opens new perspectives for the reverse engineering development of anti‐inflammatory fermented foods designed for target populations with IBD, and has provided evidences leading to an ongoing pilot clinical study in ulcerative colitis patients.

Từ khóa


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Molecular Nutrition and Food Research

Tập 60 Số 4

935-948

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