Title :

Immunomodulation properties of multi-species fermented milks

Author(s) :

Foligne, Benoit [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Parayre-Breton, Sandrine [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Cheddani, Redouane [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Famelart, Marie-Hélène [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Madec, Marie-Noelle [Auteur]
Science et Technologie du Lait et de l'Oeuf [STLO]
Plé, Coline [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Breton, Jérôme [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Dewulf, Joëlle [Auteur]
Lactic Acid Bacteria & Mucosal Immunity - CIIL
Jan, Gwénaël [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]

Journal title :

Food Microbiology

Pages :

60-69

Publisher :

Elsevier

Publication date :

2016

ISSN :

0740-0020

English keyword(s) :

produit laitier
propionibacteria
propionibacterium freudenreichii
immunomodulation
lait fermenté
anti inflammatoire
bactérie lactique

HAL domain(s) :

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

English abstract : [en]

Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB)for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probioticproperties but ...
Show more >Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB)for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probioticproperties but little is still known about their individual and/or synergistic beneficial effects within dairymatrices. In the context of a rising incidence of Inflammatory Bowel Diseases, it has become crucial toevaluate the immunomodulatory potential of bacteria ingested in large numbers via dairy products. Wetherefore selected different strains and combinations of technological LAB and PAB. We determined theirimmunomodulatory potential by IL-10 and IL-12 induction, in human peripheral blood mononuclearcells, on either single or mixed cultures, grown on laboratory medium or directly in milk. Milk wasfermented with selected anti-inflammatory strains of LAB or PAB/LAB mixed cultures and the resultingbacterial fractions were also evaluated for these properties, together with starter viability and optimumtechnological aspects. The most promising fermented milks were evaluated in the context of TNBS- orDSS-induced colitis in mice. The improvement in inflammatory parameters evidenced an alleviation ofcolitis symptoms as a result of fermented milk consumption. This effect was clearly strain-dependent andmodulated by growth within a fermented dairy product. These findings offer new tools and perspectivesfor the development of immunomodulatory fermented dairy products for targeted populations.Show less >

Language :

Anglais

Peer reviewed article :

Oui

Audience :

Internationale

Popular science :

Non

Collections :

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

Source :

Harvested from HAL