Title :

Cheese starter Propionibacterium freudenreichii modulates inflammation: role of surface components?

Author(s) :

Foligné, Benoît [Auteur]
Université de Lille, Droit et Santé
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Le Maréchal, Caroline [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Péton, Vincent [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Breton, Jérôme [Auteur]
Université de Lille, Droit et Santé
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Guyomarc'H, Fanny [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Dewulf, Joëlle [Auteur]

Lactic Acid Bacteria & Mucosal Immunity - CIIL
Lortal, Sylvie [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Pot, Bruno [Auteur]
Université de Lille, Droit et Santé
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Falentin, Hélène [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Deutsch, Stéphanie-Marie [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Jan, Gwénaël [Auteur correspondant]
Science et Technologie du Lait et de l'Oeuf [STLO]

Conference title :

The 7 International Yakult Symposium 2013 (The Intestinal Microbiota and Probiotics: Exploting Their Influence on Health)

City :

Londres

Country :

Royaume-Uni

Start date of the conference :

2013-04-22

Publication date :

2013

Keyword(s) :

propionibacterium freudenreichii
fromage
probiotique
aliment santé
microflore digestive
immunomodulation
comparaison

English keyword(s) :

fromage propionibacterium freudenreichii inflammation intestin probiotique microbiote
probiotic
health food
simile

HAL domain(s) :

Sciences du Vivant [q-bio]/Alimentation et Nutrition
Sciences du Vivant [q-bio]/Ingénierie des aliments

English abstract : [en]

Dairy propionibacteria, mainly Propionibacterium freudenreichii, are consumed in high amounts within cheeses. They are also known as probiotics able to modulate the gut microbiota and the corresponding metabolic activities. ...
Show more >Dairy propionibacteria, mainly Propionibacterium freudenreichii, are consumed in high amounts within cheeses. They are also known as probiotics able to modulate the gut microbiota and the corresponding metabolic activities. Their immunomodulatory properties, analyzed here on human PBMCs, displayed a remarkable variability, depending on the P. freudenreichii strain. Moreover, such modulating properties varied depending on the culture medium considered, i.e. laboratory culture medium versus fermented dairy product. Selected anti-inflammatory strains were further tested in 2 distinct mice experimental colitis models, revealing significant protection and confirming for these cheese starter bacteria (i) probiotic potential and (ii) predictive value of immune-based selection criteria. The role of surface component, including surface exopolysaccharide (EPS) and surface exposed proteins (SEPs), in this modulation, was investigated. We showed that presence of EPS abrogates immunomodulation while presence of key SEPs determines nature and intensity of this modulation. These key SEPs are being identified, as well as the mechanisms leading to their variability. These results open new perspectives for propionibacteria selection aiming at probiotic applications and new mechanistic explanation of their effects on the digestive tract.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Non spécifiée

Popular science :

Non

Collections :

• Centre d'Infection et d'Immunité de Lille (CIIL) - U1019 - UMR 9017

Source :

Harvested from HAL