Cheese starter Propionibacterium freudenreichii ...
Type de document :
Communication dans un congrès avec actes: Autre communication scientifique (congrès sans actes - poster - séminaire...)
Titre :
Cheese starter Propionibacterium freudenreichii modulates inflammation: role of surface components?
Auteur(s) :
Foligné, Benoît [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Université de Lille, Droit et Santé
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]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Université de Lille, Droit et Santé
Guyomarc'H, Fanny [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Dewulf, Joëlle [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Centre National de la Recherche Scientifique [CNRS]
Lortal, Sylvie [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Pot, Bruno [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Université de Lille, Droit et Santé
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]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Université de Lille, Droit et Santé
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]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Université de Lille, Droit et Santé
Guyomarc'H, Fanny [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Dewulf, Joëlle [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Centre National de la Recherche Scientifique [CNRS]
Lortal, Sylvie [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Pot, Bruno [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Université de Lille, Droit et Santé
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]
Titre de la manifestation scientifique :
The 7 International Yakult Symposium 2013 (The Intestinal Microbiota and Probiotics: Exploting Their Influence on Health)
Ville :
Londres
Pays :
Royaume-Uni
Date de début de la manifestation scientifique :
2013-04-22
Date de publication :
2013
Mot(s)-clé(s) :
propionibacterium freudenreichii
fromage
probiotique
aliment santé
microflore digestive
immunomodulation
comparaison
fromage
probiotique
aliment santé
microflore digestive
immunomodulation
comparaison
Mot(s)-clé(s) en anglais :
fromage propionibacterium freudenreichii inflammation intestin probiotique microbiote
probiotic
health food
simile
probiotic
health food
simile
Discipline(s) HAL :
Sciences du Vivant [q-bio]/Alimentation et Nutrition
Sciences du Vivant [q-bio]/Ingénierie des aliments
Sciences du Vivant [q-bio]/Ingénierie des aliments
Résumé en anglais : [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. ...
Lire la suite >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.Lire moins >
Lire la suite >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.Lire moins >
Langue :
Anglais
Comité de lecture :
Oui
Audience :
Non spécifiée
Vulgarisation :
Non
Source :