Assessment of the Probiotic Potential of a Dairy Product Fermented by Propionibacterium freudenreichii in Piglets
Cousin, Fabien J. | Foligné, Benoît | Deutsch, Stéphanie-Marie | Massart, Sébastien | Parayre, Sandrine | Le Loir, Yves | Boudry, Gaëlle | Jan, Gwénaël
Dairy propionibacteria, including Propionibacterium freudenreichii, display promising probiotic properties, including immunomodulation. These properties are highly strain-dependent and rarely studied in a fermented dairy product. We screened 10 strains, grown in a newly developed fermented milk ultrafiltrate, for immunomodulatory properties in vitro. The most anti-inflammatory strain, P. freudenreichii BIA129, was further tested on piglets. P. freudenreichii-fermented product improved food intake and growth of piglets. Colonic mucosa explants of treated pigs secreted less interleukin 8 (−25%, P < 0.05) and tumor necrosis factor α (−20%, P < 0.05), either in basal conditions or after a lipopolysaccharide challenge. By contrast, the gut structure, barrier function (measured ex vivo in Ussing chambers), microbial diversity (assessed by 16S rRNA pyrosequencing), and colonic short-chain fatty acid content were unchanged, assuming maintenance of normal intestinal physiology. In conclusion, this work confirms in vivo probiotic properties of dairy propionibacteria-fermented products, which are promising for the prevention or healing of inflammatory bowel diseases.
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