Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: reverse engineering development of an anti-inflammatory cheese. - Archive ouverte HAL Accéder directement au contenu
Communication Dans Un Congrès Année : 2018

Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: reverse engineering development of an anti-inflammatory cheese.

Gwénaël Jan

Résumé

Introduction: Inflammatory bowel disease (IBD) constitute 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. 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: We developed a single-strain L. delbrueckii-fermented milk and a two-strain P. freudenreichii and L. delbrueckii-fermented experimental pressed cheese using strains previously selected for their anti-inflammatory properties. Results: Consumption of these experimental fermented dairy products protected mice against TNBS-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. Discussion: 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. Together, the results of this study show the feasibility of the development of fermented milk and cheese with anti-inflammatory properties. The bacteria used are responsible for these anti-inflammatory properties and at the same time assure fermentation, in contrast to probiotic dairy products available today which rely on different bacteria for fermentation and for immune modulation. Accordingly, Lactobacillus casei BL23 was shown to attenuate mice colitis when provided in a fermented milk, yet not in a nutrient-free buffer [43]. Thus, the designed/tailored functional fermented dairy product is more than a food probiotic carrier [44]. Designer fermented milks and cheeses, developed by a reverse engineering strategy using such “2-in-1” strains, open new perspectives for clinical trials on IBD such as ulcerative colitis, in conjunction with usual treatments. This work has provided evidences leading to an ongoing pilot clinical study in IBD patients. This work was part of the “SURFING” project, Starter SURFace against INflammation of the Gut, Grant Number: ANR-2010-ALIA-016, financed by the French National Agency for Research. We thank the CRITT Santé Bretagne for assistance in writing the ANR Grant. We also thank Stéphanie Ferreira, Frédéric Texier, Geoffrey Vauvy and Louise-Eva Vandenborght, from Genoscreen, for carrying out and crucial help in metagenomic data analysis. We thank André Bondance and Mark Hent’hal for fruitful advice.
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Dates et versions

hal-01856170 , version 1 (09-08-2018)

Identifiants

  • HAL Id : hal-01856170 , version 1
  • PRODINRA : 439291

Citer

Gwénaël Jan. Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: reverse engineering development of an anti-inflammatory cheese.. ICOBM 2018 : International Conference on Beneficial Microbes: Microbes for the Benefit of Mankind, Jul 2018, Sarawak, Malaysia. ⟨hal-01856170⟩
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