Immunomodulation properties of multi-species fermented milks
Foligne, Benoit | Parayre-Breton, Sandrine | Cheddani, Redouane | Famelart, Marie-Hélène | Madec, Marie-Noelle | Plé, Coline | Breton, Jérôme | Dewulf, Joëlle | Jan, Gwénaël | Deutsch, Stéphanie-Marie | Lactic Acid Bacteria & Mucosal Immunity - CIIL ; Centre d’Infection et d’Immunité de Lille - INSERM U 1019 - UMR 9017 - UMR 8204 (CIIL) ; Institut Pasteur de Lille ; Pasteur Network (Réseau International des Instituts Pasteur)-Pasteur Network (Réseau International des Instituts Pasteur)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Lille-Centre Hospitalier Régional Universitaire [CHU Lille] (CHRU Lille)-Centre National de la Recherche Scientifique (CNRS)-Institut Pasteur de Lille ; Pasteur Network (Réseau International des Instituts Pasteur)-Pasteur Network (Réseau International des Instituts Pasteur)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Lille-Centre Hospitalier Régional Universitaire [CHU Lille] (CHRU Lille)-Centre National de la Recherche Scientifique (CNRS) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | This work received funding from the Regional Council for Brittany via the CBB D eveloppement call for projects. The authors would like to thank “Actalia Dairy Products” for supplying the ITG P20 strain of P. freudenreichii and Laboratoires Standa for providing the industrial starters.
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Показать больше [+] Меньше [-]Английский. 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.
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