Is cheese a good delivery vehicle for the anti-inflammatory [i]Propionibacterium freudenreichii[/i] probiotic?
Résumé
Propionibacterium freudenreichii is a beneficial Actinobacterium, (GRAS & QPS status). It is exploited in the food industry for vitamins production and in Swiss type cheeses manufacturing, such as Emmental (1). Dairy propionibacteria have several probiotic features, including strain-dependent anti-inflammatory properties (Interleukine 10 induction by immune cells) (2). Previous studies showed surface protein (S- layer proteins) are involved in these properties (2), particularly the protein SlpB (Data no published).
A monoxenic cheese, fermented by P.freudenreichii only, was developed. Consumption of this cheese reduced severity of chemically induced colitis in mice model (3). This shows the probiotic potential of P.freudenreichii for helping of Inflammatory Bowel Diseases (IBD) treatment. We assume cheese may be the best delivery vehicle of anti-inflammatory potential of P.freudenreichii to digestive tract. Indeed, we presume cheese enhances propionibacteria resistance to stress conditions during digestion. The presence of caseins matrix may exert a protective effect, allowing undamaged bacteria and surface proteins to reach the digestive tract.
The experimental strategy chosen was to evaluate propionibacteria resistance and slpB protein proteolysis during in vitro digestion, in different delivery vehicles increasingly concentrated in dairy proteins: culture on milk ultrafiltrate (UF), culture on milk and a monoxenic cheese. P.freudenreichii viability and S-layer proteins susceptibility to proteolysis was followed in the different matrix during in vitro digestion. Two anti-inflammatory strains were used for this experiment: CIRM-BIA 129 and CIRM-BIA 118 (4).
This will be correlated with in vivo experiments in the perspective to promote dairy products fermented by propionibacteria as probiotics for target populations.