Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese
Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese
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DOI：
10.1002/mnfr.201500580
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发表时间：
2016-04-01
影响因子：
5.2
通讯作者：
Foligne, Benoit
中科院分区：
文献类型：
--
作者：
Ple, Coline;Breton, Jerome;Foligne, Benoit
范围：炎症性肠病 (IBD) 是西方国家日益严重的公共卫生问题。 IBD 伴随的菌群失调缺乏具有抗炎特性的细菌。在临床试验中，选定的具有抗炎特性的益生菌菌株可以相应地缓解症状并增强溃疡性结肠炎的治疗。这些特性也存在于某些乳制品发酵剂菌株中，例如费氏丙酸杆菌和德氏乳杆菌 (Ld)。因此，我们研究了开发一种发酵乳制品的可能性，该产品结合了乳酸菌和丙酸菌的发酵剂和益生菌能力，旨在延长 IBD 患者的缓解时间。方法和结果：我们使用先前因其抗炎特性而选择的菌株，开发了单菌株 Ld 发酵牛奶和双菌株 P. freudenreichii 和 Ld 发酵实验性压榨奶酪。食用这些实验性发酵乳制品可以保护小鼠免受三硝基苯磺酸诱发的结肠炎，减轻症状的严重程度，调节局部和全身炎症，以及结肠氧化应激和上皮细胞损伤。作为对照，相应的无菌乳制品基质未能提供这种保护。结论：这项工作揭示了这种细菌混合物在发酵乳制品中的益生菌潜力。它为针对 IBD 目标人群设计的抗炎发酵食品的逆向工程开发开辟了新的视角，并为正在进行的溃疡性结肠炎患者试点临床研究提供了证据。
Scope: Inflammatory bowel disease (IBD) constitutes 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 (Ld). 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 and results: We developed a single-strain Ld-fermented milk and a two-strain P. freudenreichii and Ld-fermented experimental pressed cheese using strains previously selected for their anti-inflammatory properties. Consumption of these experimental fermented dairy products protected mice against trinitrobenzenesulfonic acid 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. Conclusion: 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.