168 results on '"Jan, Gwénaël"'
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2. From taste to purchase: Understanding the influence of sensory perceptions and informed tasting on plant-based product purchases - An extension of the theory of planned behavior
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Mustapa, Muhammad Adzran Che, Kallas, Zein, Silande, Charles, Gagnaire, Valérie, Jan, Gwénaël, López-Mas, Laura, and Aguiló-Aguayo, Ingrid
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- 2024
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3. Comprehensive probiogenomics analysis of the commensal Escherichia coli CEC15 as a potential probiotic strain
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da Silva, Tales Fernando, Glória, Rafael de Assis, de Sousa, Thiago Jesus, Americo, Monique Ferrary, Freitas, Andria dos Santos, Viana, Marcus Vinicius Canário, de Jesus, Luís Cláudio Lima, da Silva Prado, Ligia Carolina, Daniel, Nathalie, Ménard, Olivia, Cochet, Marie-Françoise, Dupont, Didier, Jardin, Julien, Borges, Amanda Dias, Fernandes, Simone Odília Antunes, Cardoso, Valbert Nascimento, Brenig, Bertram, Ferreira, Enio, Profeta, Rodrigo, Aburjaile, Flavia Figueira, de Carvalho, Rodrigo Dias Oliveira, Langella, Philippe, Le Loir, Yves, Cherbuy, Claire, Jan, Gwénaël, Azevedo, Vasco, and Guédon, Éric
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- 2023
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4. Fat matters: Fermented whole milk potentiates the anti-colitis effect of Propionibacterium freudenreichii
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Mantel, Marine, da Silva, Tales Fernando, Gloria, Rafael, Vassaux, Danièle, Vital, Kátia Duarte, Cardoso, Valbert Nascimento, Fernandes, Simone Odília Antunes, Guédon, Éric, Le Loir, Yves, Faria, Ana Maria Caetano, Rolli-Derkinderen, Malvyne, Azevedo, Vasco, and Jan, Gwénaël
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- 2023
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5. Development of innate immune memory by non-immune cells during Staphylococcus aureus infection depends on reactive oxygen species
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Chaumond, Emmanuel, primary, Peron, Sandrine, additional, Daniel, Nathalie, additional, Le Gouar, Yann, additional, Guédon, Éric, additional, Williams, David L., additional, Le Loir, Yves, additional, Jan, Gwénaël, additional, and Berkova, Nadia, additional
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- 2023
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6. Different culture media and purification methods unveil the core proteome of Propionibacterium freudenreichii-derived extracellular vesicles
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Rodovalho, Vinícius de Rezende, primary, da Luz, Brenda Silva Rosa, additional, Nicolas, Aurélie, additional, Jardin, Julien, additional, Briard-Bion, Valérie, additional, Folador, Edson Luiz, additional, Santos, Anderson Rodrigues, additional, Jan, Gwénaël, additional, Loir, Yves Le, additional, Azevedo, Vasco Ariston de Carvalho, additional, and Guédon, Éric, additional
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- 2023
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7. Inflammatory bowel disease therapeutic strategies by modulation of the microbiota: how and when to introduce pre-, pro-, syn-, or postbiotics?
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Lê, Amélie, primary, Mantel, Marine, additional, Marchix, Justine, additional, Bodinier, Marie, additional, Jan, Gwénaël, additional, and Rolli-Derkinderen, Malvyne, additional
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- 2022
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8. Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments
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Jan, Gwénaël, primary, Tarnaud, Florian, additional, do Carmo, Fillipe Luiz Rosa, additional, Illikoud, Nassima, additional, Canon, Fanny, additional, Jardin, Julien, additional, Briard-Bion, Valérie, additional, Guyomarc'h, Fanny, additional, and Gagnaire, Valérie, additional
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- 2022
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9. A Unique Enhancement of Propionibacterium freudenreichii’s Ability to Remove Pb(II) from Aqueous Solution by Tween 80 Treatment
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George, Fanny, primary, Titécat, Marie, additional, Barois, Nicolas, additional, Daniel, Catherine, additional, Garat, Anne, additional, Jan, Gwénaël, additional, and Foligné, Benoît, additional
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- 2022
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10. SlpB Protein Enhances the Probiotic Potential of L. lactis NCDO 2118 in Colitis Mice Model
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Belo, Giovanna A., primary, Cordeiro, Bárbara F., additional, Oliveira, Emiliano R., additional, Braga, Marina P., additional, da Silva, Sara H., additional, Costa, Bruno G., additional, Martins, Flaviano dos S., additional, Jan, Gwénaël, additional, Le Loir, Yves, additional, Gala-García, Alfonso, additional, Ferreira, Enio, additional, Azevedo, Vasco, additional, and do Carmo, Fillipe L. R., additional
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- 2021
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11. Lyophilized Symbiotic Mitigates Mucositis Induced by 5-Fluorouracil
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Savassi, Bruna, primary, Cordeiro, Bárbara F., additional, Silva, Sara H., additional, Oliveira, Emiliano R., additional, Belo, Giovanna, additional, Figueiroa, Alessandra Gomes, additional, Alves Queiroz, Maria Izabel, additional, Faria, Ana Maria Caetano, additional, Alves, Juliana, additional, Silva, Tales Fernando da, additional, Campos, Gabriela Munis, additional, Esmerino, Erick A., additional, Rocha, Ramon S., additional, Freitas, Monica Q., additional, Silva, Marcia C., additional, Cruz, Adriano G., additional, Vital, Kátia Duarte, additional, Fernandes, Simone O.A., additional, Cardoso, Valbert N., additional, Acurcio, Leonardo Borges, additional, Jan, Gwénaël, additional, Le Loir, Yves, additional, Gala-Garcia, Alfonso, additional, do Carmo, Fillipe Luiz R., additional, and Azevedo, Vasco, additional
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- 2021
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12. Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model
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Cordeiro, Barbara Fernandes, Alves, Juliana de Lima, Angeli Belo, Giovanna, Oliveira, Emiliano Rosa, Braga, Marina P., Lemos, Luisa, Guimaraes, Jonas T., Silva, Ramon Lima, Rocha, Ramon S., Jan, Gwénaël, Silva, Marcia C., Freitas, Mônica Q., Esmerino, Erik A., Gala Garcia, Alfonso, Ferreira, Ennio, Faria, Anna Maria C., Cruz, Adriano G., Azevedo, Vasco, Rosa Do Carmo, Fillipe Ruiz, Instituto de Ciencias Biologicas [Minas Gerais], Universidade Federal de Minas Gerais [Belo Horizonte] (UFMG), Massachusetts General Hospital, Harvard Medical School [Boston] (HMS), Fluminense Federal University [Niterói], Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and This work was supported by the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).
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functional food ,cheese ,Lactococcus lactis ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,colitis ,inflammatory bowel disease ,[SDV]Life Sciences [q-bio] ,digestive system diseases ,probiotic ,[SDV.MHEP]Life Sciences [q-bio]/Human health and pathology - Abstract
International audience; Inflammatory bowel diseases (IBDs) constitute disturbances of gastrointestinal tract that cause irreversible changes in the structure and function of tissues. Ulcerative colitis (UC), the most frequent IBD in the population, is characterized by prominent inflammation of the human colon. Functional foods containing probiotic bacteria have been studied as adjuvants to the treatment or prevention of IBDs. The selected probiotic strain Lactococcus lactis NCDO 2118 (L. lactis NCDO 2118) exhibits immunomodulatory effects, with promising results in UC mouse model induced by dextran sodium sulfate (DSS). Additionally, cheese is a dairy food that presents high nutritional value, besides being a good delivery system that can be used to improve survival and enhance the therapeutic effects of probiotic bacteria in the host. Therefore, this work investigated the probiotic therapeutic effects of an experimental Minas Frescal cheese containing L. lactis NCDO 2118 in DSS-induced colitis in mice. During colitis induction, mice that consumed the probiotic cheese exhibited reduced in the severity of colitis, with attenuated weight loss, lower disease activity index, limited shortening of the colon length, and reduced histopathological score. Moreover, probiotic cheese administration increased gene expression of tight junctions’ proteins zo-1, zo-2, ocln, and cln-1 in the colon and increase IL-10 release in the spleen and lymph nodes. In this way, this work demonstrates that consumption of probiotic Minas Frescal cheese, containing L. lactis NCDO 2118, prevents the inflammatory process during DSS-induced colitis in mice, opening perspectives for the development of new probiotic functional foods for personalized nutrition in the context of IBD.
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- 2021
13. A Unique Enhancement of Propionibacterium freudenreichii 's Ability to Remove Pb(II) from Aqueous Solution by Tween 80 Treatment.
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George, Fanny, Titécat, Marie, Barois, Nicolas, Daniel, Catherine, Garat, Anne, Jan, Gwénaël, and Foligné, Benoît
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AQUEOUS solutions ,PROPIONIBACTERIUM ,LEAD abatement ,POLYSORBATE 80 ,BIOREMEDIATION - Abstract
Microbial agents have promise for the bioremediation of Pb(II)-polluted environments and wastewater, the biodecontamination of foods, and the alleviation of toxicity in living organisms. The dairy bacterium Propionibacterium freudenreichii is poorly able to remove Pb(II) from aqueous solution at 25 ppm, ranging from 0 to 10% of initial concentration. Here, we report on an original strong enhancement of this activity (ranging from 75% to 93%, p < 0.01) following the addition of a polysorbate detergent (Tween
® 80) during or either shortly after the growth of a P. freudenreichii culture. We evaluated the optimal Tween® 80 concentration for pretreatment conditions, documented the role of other detergents, and explored the possible mechanisms involved. Our results reveal a novel, environmentally friendly, low-cost pretreatment procedure for enhancing the selective removal of lead from water by probiotic-documented bacteria. [ABSTRACT FROM AUTHOR]- Published
- 2022
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14. Environmental Conditions Modulate the Protein Content and Immunomodulatory Activity of Extracellular Vesicles Produced by the Probiotic Propionibacterium freudenreichii
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Rodovalho, Vinícius, Da Luz, Brenda, Nicolas, Aurélie, do Carmo, Fillipe Luiz Rosa, De Carvalho Azevedo, Vasco, Jardin, Julien, Briard-Bion, Valérie, Jan, Gwénaël, Le Loir, Yves, de Carvalho Azevedo, Vasco Ariston, Guédon, Eric, Cellular and Molecular Genetics Laboratory, Institute of Biological Sciences, Universidade Federal de Minas Gerais, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and financial support from INRAE (Rennes, France) and Institut Agro(Rennes, France). V.R.R. and B.S.R.L. were supported by the International Cooperation Program CAPES/COFECUB at the Federal University of Minas Gerais funded by CAPES–the Brazilian Federal Agency for the Support and Evaluation of Graduate Education of the Brazilian Ministry of Education (number 99999.000058/2017-03 and 88887.179897/ 2018-00, respectively).
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comparative proteomics ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,growth conditions ,protein-protein interactions ,immunomodulation ,membrane vesicle ,NF-κB ,EV ,anti-inflammatory - Abstract
International audience; Propionibacterium freudenreichii is a probiotic Gram-positive bacterium with promising immunomodulatory properties. It modulates regulatory cytokines and mitigates the inflammatory response in vitro and in vivo. These properties were initially attributed to specific bacterial surface proteins. Recently, we showed that extracellular vesicles (EVs) produced by P. freudenreichii CIRM-BIA129 mimic the immunomodulatory features of parent cells in vitro (i.e., modulating NF-κB transcription factor activity and interleukin-8 release), which underlies the role of EVs as mediators of the probiotic effects of the bacterium. The modulation of EV properties, and particularly of those with potential therapeutic applications, such as the EVs produced by the probiotic P. freudenreichii, is one of the challenges in the field to achieve efficient yields with the desired optimal functionality. Here, we evaluated whether the culture medium in which the bacteria are grown could be used as a lever to modulate the protein content and, hence, the properties of P. freudenreichii CIRM-BIA129 EVs. The physical, biochemical, and functional properties of EVs produced from cells cultivated on laboratory yeast extract lactate (YEL) medium and cow milk ultrafiltrate (UF) medium were compared. UF-derived EVs were more abundant and smaller in diameter, and they displayed more intense anti-inflammatory activity than YEL-derived EVs. Furthermore, the growth media modulated EV content in terms of both the identities and abundances of their protein cargos, suggesting different patterns of interaction with the host. Proteins involved in amino acid metabolism and central carbon metabolism were modulated, as were the key surface proteins mediating host-propionibacterium interactions. IMPORTANCE Extracellular vesicles (EVs) are cellular membrane-derived nanosized particles that are produced by most cells in all three kingdoms of life. They play a pivotal role in cell-cell communication through their ability to transport bioactive molecules from donor to recipient cells. Bacterial EVs are important factors in hostmicrobe interactions. Recently, we have shown that EVs produced by the probiotic P. freudenreichii exhibited immunomodulatory properties. We evaluate here the impact of environmental conditions, notably culture media, on P. freudenreichii EV production and function. We show that EVs display considerable differences in protein cargo and immunomodulation depending on the culture medium used. This work offers new perspectives for the development of probiotic EV-based molecular delivery systems and reinforces the optimization of growth conditions as a tool to modulate the potential therapeutic applications of EVs.
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- 2021
15. Assessment of Pb(II), Cd(II), and Al(III) Removal Capacity of Bacteria from Food and Gut Ecological Niches: Insights into Biodiversity to Limit Intestinal Biodisponibility of Toxic Metals
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George, Fanny, primary, Mahieux, Séverine, additional, Daniel, Catherine, additional, Titécat, Marie, additional, Beauval, Nicolas, additional, Houcke, Isabelle, additional, Neut, Christel, additional, Allorge, Delphine, additional, Borges, Frédéric, additional, Jan, Gwénaël, additional, Foligné, Benoît, additional, and Garat, Anne, additional
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- 2021
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16. Intracellular osmoprotectant concentrations determine Propionibacterium freudenreichii survival during drying
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Gaucher, Floriane, Rabah, Houem, Kponouglo, Koffigan, Bonnassie, Sylvie, Pottier, Sandrine, Dolivet, Anne, Marchand, Pierre, Jeantet, Romain, Blanc, Philippe, Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-INSTITUT AGRO Agrocampus Ouest, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Bioprox, Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, Bba, Université de Rennes (UR), Institut des Sciences Chimiques de Rennes (ISCR), Université de Rennes (UR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Biosit : biologie, santé, innovation technologique (SFR UMS CNRS 3480 - INSERM 018), Université de Rennes (UR)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Plate-forme Rennaise d'Imagerie et Spectroscopie Structurale et Métabolique (PRISM), Université de Rennes (UR)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), 2016/0937, Association Nationale de la Recherche et de la Technologie, 2016/0937, Bioprox, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Université de Rennes (UNIV-RENNES), Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Ecole Nationale Supérieure de Chimie de Rennes (ENSCR)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Cliquet, Catherine, AGROCAMPUS OUEST-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées - Rennes (INSA Rennes), and Institut National des Sciences Appliquées (INSA)-Université de Rennes (UNIV-RENNES)-Institut National des Sciences Appliquées (INSA)-Ecole Nationale Supérieure de Chimie de Rennes-Centre National de la Recherche Scientifique (CNRS)
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séchage ,propionibacterium freudenreichii ,osmoadaptation ,viabilité ,stress ,tréhalose ,Osmoadaptation ,Cross Protection ,Spray-drying ,Ingénierie des aliments ,Sodium Chloride ,Stress ,stress osmotique ,procédé de production ,Cheese ,Osmotic Pressure ,Propionibacteria ,capacité d'adaptation ,Food and Nutrition ,Food engineering ,Desiccation ,Microbial Viability ,Probiotics ,Microbiology and Parasitology ,Trehalose ,stress oxydatif ,food and beverages ,probiotique ,Adaptation, Physiological ,[SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology ,Carbon ,Microbiologie et Parasitologie ,Culture Media ,Betaine ,Applied Microbial and Cell Physiology ,Freeze Drying ,Viability ,Alimentation et Nutrition ,[SDV.IDA.SMA]Life Sciences [q-bio]/Food engineering/domain_sdv.ida.sma ,[SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology ,Cross-protection - Abstract
International audience; Propionibacterium freudenreichii is a beneficial bacterium widely used in food as a probiotic and as a cheese-ripening starter. In these different applications, it is produced, dried, and stored before being used. Both freeze-drying and spray-drying were considered for this purpose. Freeze-drying is a discontinuous process that is energy-consuming but that allows high cell survival. Spray-drying is a continuous process that is more energy-efficient but that can lead to massive bacterial death related to heat, osmotic, and oxidative stresses. We have shown that P. freudenreichii cultivated in hyperconcentrated rich media can be spray-dried with limited bacterial death. However, the general stress tolerance conferred by this hyperosmotic constraint remained a black box. In this study, we modulated P. freudenreichii growth conditions and monitored both osmoprotectant accumulation and stress tolerance acquisition. Changing the ratio between the carbohydrates provided and non-protein nitrogen during growth under osmotic constraint modulated osmoprotectant accumulation. This, in turn, was correlated with P. freudenreichii tolerance towards different stresses, on the one hand, and towards freeze-drying and spray-drying, on the other. Surprisingly, trehalose accumulation correlated with spray-drying survival and glycine betaine accumulation with freeze-drying. This first report showing the ability to modulate the trehalose/GB ratio in osmoprotectants accumulated by a probiotic bacterium opens new perspectives for the optimization of probiotics production.
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- 2020
17. Data from a proteomic analysis highlight different osmoadaptations in two strain of Propionibacterium freudenreichii
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UCL - SSS/DDUV/BCHM - Biochimie-Recherche métabolique, Gaucher, Floriane, Bonnassie, Sylvie, Rabah, Houem, Leverrier, Pauline, Pottier, Sandrine, Jardin, Julien, Briard-Bion, Valérie, Marchand, Pierre, Jeantet, Romain, Blanc, Philippe, Jan, Gwénaël, UCL - SSS/DDUV/BCHM - Biochimie-Recherche métabolique, Gaucher, Floriane, Bonnassie, Sylvie, Rabah, Houem, Leverrier, Pauline, Pottier, Sandrine, Jardin, Julien, Briard-Bion, Valérie, Marchand, Pierre, Jeantet, Romain, Blanc, Philippe, and Jan, Gwénaël
- Abstract
The article presents a proteomic data set generated by a comparative analysis of the proteomes of Propionibacterium freudenreichii, comparing the CIRM-BIA 129 and CIRM-BIA 1025 strains. The two strains were cultivated until the beginning of the stationary phase in a chemical defined medium (MMO), and in this medium in the presence of NaCl, with or without glycine betaine. Whole-cell proteins were extracted, trypsinolyzed and analyzed by nano LC-MS/MS, prior to identification and classification by function using the X!Tandem pipeline software and the proteomic data from NCBI.nlm.nigh.gov. Quantification of proteins was then carried out in order to detect change in their expression depending on the culture medium. This article is related to the research article entitled "Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii". The comparative proteomic analysis of the two strains reveal strain-dependent and medium-dependent stress proteomes in the probiotic P. freudenreichii.
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- 2020
18. Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome
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Tarnaud, Florian, primary, Gaucher, Floriane, additional, do Carmo, Fillipe Luiz Rosa, additional, Illikoud, Nassima, additional, Jardin, Julien, additional, Briard-Bion, Valérie, additional, Guyomarc’h, Fanny, additional, Gagnaire, Valérie, additional, and Jan, Gwénaël, additional
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- 2020
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19. Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice
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Rabah, Houem, primary, do Carmo, Fillipe Luiz Rosa, additional, Carvalho, Rodrigo Dias de Oliveira, additional, Cordeiro, Barbara Fernandes, additional, da Silva, Sara Heloisa, additional, Oliveira, Emiliano Rosa, additional, Lemos, Luisa, additional, Cara, Denise Carmona, additional, Faria, Ana Maria Caetano, additional, Garric, Gilles, additional, Harel-Oger, Marielle, additional, Le Loir, Yves, additional, Azevedo, Vasco, additional, Bouguen, Guillaume, additional, and Jan, Gwénaël, additional
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- 2020
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20. Data from a proteomic analysis highlight different osmoadaptations in two strain of Propionibacterium freudenreichii
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Gaucher, Floriane, primary, Bonnassie, Sylvie, additional, Rabah, Houem, additional, Leverrier, Pauline, additional, Pottier, Sandrine, additional, Jardin, Julien, additional, Briard-Bion, Valérie, additional, Marchand, Pierre, additional, Jeantet, Romain, additional, Blanc, Philippe, additional, and Jan, Gwénaël, additional
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- 2020
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21. Probiotic Propionibacterium freudenreichii requires SlpB protein to mitigate mucositis induced by chemotherapy
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do Carmo, Fillipe Luiz Rosa, primary, Rabah, Houem, additional, Cordeiro, Barbara Fernandes, additional, Silva, Sara Heloisa da, additional, Pessoa, Rafaela Miranda, additional, Fernandes, Simone Odília Antunes, additional, Cardoso, Valbert Nascimento, additional, Gagnaire, Valérie, additional, Deplanche, Martine, additional, Savassi, Bruna, additional, Figueiroa, Alessandra, additional, Oliveira, Emiliano Rosa, additional, Fonseca, Caio César, additional, Queiroz, Maria Izabel Alves, additional, Rodrigues, Núbia Morais, additional, Sandes, Sávio Henrique de Cicco, additional, Nunes, Álvaro Cantini, additional, Lemos, Luisa, additional, Alves, Juliana de Lima, additional, Faria, Ana Maria Caetano, additional, Ferreira, Ênio, additional, Le Loir, Yves, additional, Jan, Gwénaël, additional, and Azevedo, Vasco, additional
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- 2019
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22. Smart design of functional fermented dairy foods
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Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).
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matrice fromagère ,Microbiology and Parasitology ,aliment fermenté ,Ingénierie des aliments ,bactérie probiotique ,santé humaine ,fermented foods ,probiotique ,allégations nutritionnelles et de santé ,Microbiologie et Parasitologie ,bactérie propionique ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,Alimentation et Nutrition ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food and Nutrition ,Food engineering ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Abstract
Smart design of functional fermented dairy foods . STLOpendays
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- 2019
23. MAMP and PRR Interaction at the Centre of Probiotic/Host Interaction
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Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
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propionibactera ,PRR ,receiver ,réponse immunitaire ,bifidobacteria ,modèle ,adhésion ,interaction moléculaire ,microbiote ,Food and Nutrition ,numerical models ,adhésion bactérienne ,aliment fermenté ,Microbiology and Parasitology ,probiotique ,inflammation de l'intestin ,lactobacillus ,MAMP ,bacterial adhesion ,immunologic reactions ,Microbiologie et Parasitologie ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,molecular interaction ,Alimentation et Nutrition ,propionibacterium freudenreichii ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,récepteur ,probiotic - Abstract
Probiotic microorganisms may affect human health, partly by modulating the immune response. They are commensals, part of the natural human microbiota, or provided within fermented foods or within food supplements. As an example, some of them colonize the digestive tract at early stages of life and play a key role in the maturation of the immune system. Accordingly, a lack of implantation of these beneficial bacteria correlates with immune and inflammatory disorders, which constitute a growing health concern and are gradually understood, in the light of variations of the gut microbiota structure. Potential applications of probiotic bacteria further involve the treatment of diarrhoea caused by rotavirus, of allergy, of eczema, of irritable bowel syndrome and of inflammatory bowel diseases. The mechanisms underlying interactions between probiotic bacteria and the host thus constitute a hot topic. Surface molecules of probiotic bacteria play a central role in these interactions. Referred to as Microbe-associated Molecular Pattern (MAMP), these key molecules are recognized by corresponding pattern recognition receptors (PRR), present at the surface of the host cells. The role of MAMPs includes adhesion and modulation of the gut associated immune system, prior to that of the systemic immune system, by mediating a host/bacteria cross-talk. MAMPs include surface proteins, glycoproteins, lipoproteins, pilins, flagellins, as well as surface associated polysaccharides. Host PRRs, which can perceive MAMPs, include Toll-like receptors (TLR), as well as the C type lectin DC-specific intercellular adhesion molecule 3-grabbing non-integrin (DC-SIGN). They may be present at the surface of epithelial cells, and of dendritic cells. This oral presentation will illustrate the key role of probiotics’ MAMPs through examples of bifidobacteria, lactobacilli, and of propionibacteria. It will present textbook cases spanning from molecular to in vivo studies. Scientific data acquired during the last decade indeed place interactions between MAMP and PRR at the Centre of Probiotic/Host Interaction. The corresponding mechanisms are currently elucidated.
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- 2019
24. Survival and metabolic activity of selected strains of Propionibacterium freudenreichii in the gastrointestinal tract of human microbiota-associated rats
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Lan, Annaïg, Bruneau, Aurelia, Philippe, Catherine, Rochet, Violaine, Rouault, Annette, Hervé, Christophe, Roland, Nathalie, Rabot, Sylvie, and Jan, Gwénaël
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- 2007
25. The cheese matrix modulates the immunomodulatory properties of P. freudenreichii CIRM-BIA 129 in healthy piglets
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Rabah, Houem, Ferret-Bernard, Stéphanie, Jeantet, Romain, Huang, Song, Le Normand, Laurence, Cousin, Fabien, Gaucher, Floriane, Boudry, Gaëlle, Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Nutrition, Métabolismes et Cancer (NuMeCan), Institut National de la Recherche Agronomique (INRA)-Université de Rennes (UR)-Institut National de la Santé et de la Recherche Médicale (INSERM), Aliments Bioprocédés Toxicologie Environnements (ABTE), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU)-Université de Rouen Normandie (UNIROUEN), Normandie Université (NU), ProdInra, Archive Ouverte, Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Santé et de la Recherche Médicale (INSERM), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Rennes 1 (UR1), and Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)
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modèle animal ,sphingomyeline ,matière grasse du lait ,interaction physicochimique ,Ingénierie des aliments ,micelle de caséine ,human health ,immunomodulation ,fat globule ,sphingomyelin ,microscopie à force atomique ,milk protein ,protéine du lait ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,animal modèle ,Food and Nutrition ,Food engineering ,propionbacterium freudenreichii ,ComputingMilieux_MISCELLANEOUS ,milk fat globules ,aliment fermenté ,santé humaine ,[SDV.IDA] Life Sciences [q-bio]/Food engineering ,probiotique ,animal models ,[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition ,Alimentation et Nutrition ,propionibacterium freudenreichii ,globule lipidique ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,probiotic - Abstract
International audience; Introduction Propionibacterium freudenreichii (PF) is a beneficial bacterium, used as Swiss-type cheeses starter. PF exerts several beneficial effects, including anti-inflammatory modulation. This feature relies on several metabolites and on surface proteins. PF emerges as a suitable candidate to develop fermented functional foods. As it is established, the probiotic properties are strain-dependent, however the delivery vehicle effect is barely explored. Aim In this study, our purpose is to explore how the cheese matrix impact its immunomodulatory properties on model of healthy piglets. Methods Three groups of weaned piglets were fed during 2 weeks with PF in form of a culture or of a fermented cheese and compared to a control group fed with sterile cheese. PF’s metabolic activity was assessed by short chain fatty acids dosage and microbiota modulation. Immune cells from small intestinal mesenteric nodes (MLNC) and blood (PBMC) were extracted. The basal cytokines secretion and T lymphocytes phenotypes were evaluated. Then, the immune cells were ex vivo stimulated by pro-inflammatory and anti-inflammatory stimuli and the cytokine response was determined. Results PF was metabolically active in piglets’ colon and enhanced bifidobacteria population and SCFAs production, without significant difference between the two delivery vehicles. PF decreased the secretion of TNFα and IL-10 secretion only by PBMC. In MLNC, PF cheese enhanced Treg and Th2 populations and sustained Th17 population. PF culture enhanced decreased Th17 population in MLNC. In PBMC, PF ingestion enhanced Treg and Th2 populations, without difference between the two delivery vehicles. Ex vivo stimulation of PBMC and MLNC showed a difference in immunomodulation of PF, according the delivery vehicle. Conclusion These results provide new insights into the cheese matrix effect on P. freudenreichii' probiotic functionalities. Such data showed the relevance to take in account the delivery vehicle to develop functionnal foods.
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- 2018
26. Probiotics already in your fridge?
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Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
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Microbiology and Parasitology ,aliment fermenté ,microbiote digestif ,fromage ,bactérie probiotique ,santé humaine ,human health ,probiotique ,Microbiologie et Parasitologie ,lactobacillus ,inflammation de l'intestin ,microbiote ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,propionibacterium - Abstract
Probiotics already in your fridge?. 14.congrès national de la Société Française de Microbiologie (SFM)
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- 2018
27. In vitro assessment of P. freudenreichii adaptation to caecal environment
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Rabah, Houem, Gaucher, Floriane, ROSA DO CARMO, Fillipe Luiz, Maillard, Marie-Bernadette, Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Bioprox, Instituto de Ciências Biológicas, and Universidade Federal do Pará, Belém
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proteolysis ,Microbiology and Parasitology ,aliment fermenté ,protéines de surface ,Propionibacterium freudenreichii ,fromage Suisse ,probiotique ,intestin ,protéolyse ,microbiote ,bactérie probiotique ,santé humaine ,digestion ,human health ,proteolyse ,Microbiologie et Parasitologie ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,propionibacterium freudenreichii ,fromage type suisse ,intestine - Abstract
Introduction Propionibacterium freudenreichii (PF) is a Swiss-type cheeses starter and has versatile probiotic properties due to various beneficial metabolites. PF recently emerged as a suitable candidate to develop fermented functional foods. Delivery of viable bacteria to the colon is crucial for in situ beneficial metabolites production. The delivery vehicle was shown to influence P. freudenreichii tolerance towards digestive stresses. It is also suggested to influence PF adaptation to the colon environment. In addition, during digestion, the delivery vehicle may prevent or allow proteolysis of surface proteins. These surface proteins are generally thought to contribute to bacteria tolerance towards environmental stresses. Aim This study aimed at evaluating PF (strain CIRM-BIA 129) adaptation to the caecal environment, according to the delivery vehicle. Besides, we evaluated PF survival in the caecal environment after removal of bacterial surface proteins by enzymatic proteolysis. We address the plausible role of S-layer protein SlpB in PF adaptation and survival. Methods Caecal medium was prepared from caecal contents recovered from piglets. PF pellets were harvested from cultures in Yeast Extract-Lactate (YEL), in Milk ultrafiltrate, or from cheese. Wild-type and SlpB KO mutant PF were further compared with respect to survival in caecal medium. Bacterial pellets were also submitted to surface proteins proteolysis to mimic digestion. Cultures were incubated 50 h at 37°C in anaerobiosis. Survival was monitored by plate counting, optical density and by live/dead fluorescence labeling. Results PF survival decreased in the caecal medium with a similar rate, whatever the growth medium tested. However, optical density was stable and the epifluorecence images did not show dead bacteria. Reduced survival rate was not due to significant cell death.PF seemed rather to enter a viable but nonculturable state in the caecal medium. Surprisingly, proteolytic removal of surface layer proteins enhanced PF culturable state in caecal medium. In addition, the mutation of SlpB did not change PF culturable state but surface proteins proteolysis enhanced also PF KO SlpB s culturable state. Conclusion These results indicate that surface proteins proteolysis during digestion may enhance PF survival and metabolic activity within the caecal medium. A comparative proteomic analysis will address the molecular mechanisms involved in enhanced survival.
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- 2018
28. Sélectionner des bactéries « 2-en-1 » pour les aliments fermentés probiotiques de demain
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Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
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Microbiology and Parasitology ,aliment fermenté ,Ingénierie des aliments ,bactérie probiotique ,santé humaine ,fermented foods ,digestion ,probiotique ,human health ,Microbiologie et Parasitologie ,propriété fonctionnelle ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,functional property ,Alimentation et Nutrition ,propionibacterium freudenreichii ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food and Nutrition ,Food engineering ,starter ,levain ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,inflammation de l'intestin - Abstract
Objectif : Identifier des bactéries qui possèdent à la fois des propriétés techno-fonctionnelles (levain) et des propriétés bio-fonctionnelles (probiotiques) pour orienter les fermentations vers des aliments fermentés probiotiques répondant aux besoins de populations cibles. Contexte . Les bactéries en transit dans notre tractus digestif ont un impact sur des facteurs clés de notre santé : immunité, inflammation, digestion, motilité, sensibilité et perméabilité de l’intestin. . Certains microorganismes sélectionnés probiotiques exercent un effet bénéfique sur l’un de ces paramètres clés, lorsqu’il est perturbé, mais n’ont pas de potentiel techno-fonctionnel reconnu. . Nous consommons beaucoup de bactéries, dans nos aliments fermentés, qui sont sélectionnées pour leurs propriétés techno-fonctionnelles, sans que leur potentiel bio-fonctionnel soit connu. Résultats publiés : . Le laboratoire INRA STLO a mis en évidence des propriétés bio-fonctionnelles, souches-dépendantes, chez la bactérie Propionibacterium freudenreichii utilisée comme levain d’affinage fromager. . Le laboratoire INRA MICALIS a fait de même chez les bactéries Lactobacillus delbrueckii et Streptococcus thermophilus utilisées comme levain des yaourts et de certains fromages. . STLO a identifié les molécules responsables de l’effet anti-inflammatoire de P. freudenreichii, a montré leur production au sein du fromage. . La combinaison de souches sélectionnées de P. freudenreichii et de L. delbrueckii a permis à ces deux équipes de mettre au point un fromage efficace in vivo à prévenir la colite. Perspectives de valorisation pour les entreprises d’une part, et de projets de recherche, d’autre part 9 lignes maximum . L’indentification de souches « 2-en-1 » au sein des espèces bactériennes utilisées en fermentation ouvre la voie à la mise au point d’aliments fermentés fonctionnels. . Bactéries propioniques et lactiques sélectionnées permettent d’envisager une large gamme d’aliments fonctionnels. . Un premier fromage fonctionnel immunomodulateur est en essai clinique dans le cadre d’un projet régional précompétitif . L’indentification des mécanismes immunomodulateurs impliqués offre des perspectives de développement de molécules actives
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- 2018
29. Les propriétés anti-inflammatoires de la bactérie probiotique Propionibacterium freudenreichii révélée de l’in vitro à l’in vivo grâce au fromage
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Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
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système immunitaire ,Ingénierie des aliments ,fromage ,fermented foods ,human health ,immunomodulation ,produit laitier ,microbiote ,intestin ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food and Nutrition ,Food engineering ,maladie inflammatoire ,aliment fermenté ,propionibacterium freudenreichii ,probiotique ,intestine ,Microbiology and Parasitology ,santé humaine ,Microbiologie et Parasitologie ,inflammatory disease ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,dairy product ,Alimentation et Nutrition ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,probiotic - Abstract
Introduction et but de l’étude: Les maladies inflammatoires chronique de l’intestin (MICI) sont reliées à divers facteurs, incluant le fond génétique, le système immunitaire, l’alimentation et d’autres facteurs environnementaux. Le microbiote intestinal est impliqué dans les MICI. La consommation de bactéries probiotiques sélectionnées peut induire ou prolonger des rémissions dans le cas de MICI telles que la RCH (rectocolite hémorragique). L’effet des bactéries consommées massivement dans les aliments fermentés est encore peu pris en compte. L’actinobactérie Propionibacterium freudenreichii est couramment consommée dans les fromages à pâte pressée cuite, ainsi que dans des compléments alimentaires probiotiques. Un grand nombre de souches sont disponibles pour cette espèce. Le but de cette étude était de 1) rechercher l’aptitude de certaines souches à induire la cytokine modulatrice IL-10, au niveau de cellules immunitaires humaines (PBMC), 2) développer un fromage expérimental « monosouche » avec la souche la plus immunomodulatrice de P. freudenreichii et 3) de tester l’impact de la consommation de ce fromage dans le contexte de la colite induite chez la souris. Matériel et méthodes: Les propionibactéries ont été cultivées sur ultrafiltrat de lait de vache supplémenté en peptone de caséine puis conservées à -20°C dans du PBS glycérolé (1 milliard de bactéries par mL). La colite aigue a été induite par administration intra-rectale de TNBS (100 mg/kg de poids corporel) et les animaux euthanasiés après 3 jours d’induction. L’inflammation a été quantifiée par mesure des score macroscopique Wallace et microscopique Ameho. Les résultats sont exprimés comme des moyennes ± SEM. Résultats et Analyse statistique : La consommation de ce fromage a protégé les souris de la colite aigue induite. L’induction de marqueurs locaux et systémiques de l’inflammation était réduite par la consommation du fromage. IL-6 : 366,17 ± 134 versus 1726,7 ± 548 pour le placebo (p ˂ 0,05). SAA : 29 812 ± 2 909 versus 9 535 ± 2 909 pour le placebo (p ˂ 0,05). La consommation de fromage a également conduit à une forte diminution de l’expression colique des gènes Il6, Cox2 et Hmox, des scores cliniques et anatomopathologiques. En revanche, cette consommation a restauré l’expression de Pparg et de Zo1. Globalement, ces résultats démontrent un effet protecteur du fromage fermenté par P. freudenreichii, et pas du fromage placébo stérile, vis-à-vis de l’induction de la colite aigüe. Conclusion: Cette étude confirme le potentiel probiotique précédemment décrit pour la bactérie alimentaire P. freudenreichii. Elle propose un nouveau produit laitier fermenté, et ouvre de nouvelles perspectives, pour des études pré-cliniques et cliniques ultérieures, visant la prévention et/ou l’aide au traitement de maladies inflammatoires.
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- 2018
30. Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii
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Gaucher, Floriane, primary, Gagnaire, Valérie, additional, Rabah, Houem, additional, Maillard, Marie-Bernadette, additional, Bonnassie, Sylvie, additional, Pottier, Sandrine, additional, Marchand, Pierre, additional, Jan, Gwénaël, additional, Blanc, Philippe, additional, and Jeantet, Romain, additional
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- 2019
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31. Propionibacterium freudenreichii CIRM-BIA 129 Osmoadaptation Coupled to Acid-Adaptation Increases Its Viability During Freeze-Drying
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Gaucher, Floriane, primary, Kponouglo, Koffigan, additional, Rabah, Houem, additional, Bonnassie, Sylvie, additional, Ossemond, Jordane, additional, Pottier, Sandrine, additional, Jardin, Julien, additional, Briard-Bion, Valérie, additional, Marchand, Pierre, additional, Blanc, Philippe, additional, Jeantet, Romain, additional, and Jan, Gwénaël, additional
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- 2019
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32. Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive Stresses
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Gaucher, Floriane, primary, Bonnassie, Sylvie, additional, Rabah, Houem, additional, Marchand, Pierre, additional, Blanc, Philippe, additional, Jeantet, Romain, additional, and Jan, Gwénaël, additional
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- 2019
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33. Comparative secretome analyses of two Trichoderma reesei RUT-C30 and CL847 hypersecretory strains
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Lignon Sabrina, Mollé Daniel, Jan Gwénaël, Dolla Alain, Margeot Antoine, Herpoël-Gimbert Isabelle, Mathis Hughes, Sigoillot Jean-Claude, Monot Frédéric, and Asther Marcel
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Fuel ,TP315-360 ,Biotechnology ,TP248.13-248.65 - Abstract
Abstract Background Due to its capacity to produce large amounts of cellulases, Trichoderma reesei is increasingly been researched in various fields of white biotechnology, especially in biofuel production from lignocellulosic biomass. The commercial enzyme mixtures produced at industrial scales are not well characterized, and their proteinaceous components are poorly identified and quantified. The development of proteomic methods has made it possible to comprehensively overview the enzymes involved in lignocellulosic biomass degradation which are secreted under various environmental conditions. Results The protein composition of the secretome produced by industrial T. reesei (strain CL847) grown on a medium promoting the production of both cellulases and hemicellulases was explored using two-dimensional electrophoresis and MALDI-TOF or LC-MS/MS protein identification. A total of 22 protein species were identified. As expected, most of them are potentially involved in biomass degradation. The 2D map obtained was then used to compare the secretomes produced by CL847 and another efficient cellulolytic T. reesei strain, Rut-C30, the reference cellulase-overproducing strain using lactose as carbon source and inducer of cellulases. Conclusion This study provides the most complete mapping of the proteins secreted by T. reesei to date. We report on the first use of proteomics to compare secretome composition between two cellulase-overproducing strains Rut-C30 and CL847 grown under similar conditions. Comparison of protein patterns in both strains highlighted many unexpected differences between cellulase cocktails. The results demonstrate that 2D electrophoresis is a promising tool for studying cellulase production profiles, whether for industrial characterization of an entire secretome or for a more fundamental study on cellulase expression at genome-wide scale.
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- 2008
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34. The Cheese Matrix Modulates the Immunomodulatory Properties of Propionibacterium freudenreichii CIRM-BIA 129 in Healthy Piglets
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Rabah, Houem, primary, Ferret-Bernard, Stéphanie, additional, Huang, Song, additional, Le Normand, Laurence, additional, Cousin, Fabien J., additional, Gaucher, Floriane, additional, Jeantet, Romain, additional, Boudry, Gaëlle, additional, and Jan, Gwénaël, additional
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- 2018
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35. Growth in Hyper-Concentrated Sweet Whey Triggers Multi Stress Tolerance and Spray Drying Survival in Lactobacillus casei BL23: From the Molecular Basis to New Perspectives for Sustainable Probiotic Production
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Huang, Song, primary, Gaucher, Floriane, additional, Cauty, Chantal, additional, Jardin, Julien, additional, Le Loir, Yves, additional, Jeantet, Romain, additional, Chen, Xiao Dong, additional, and Jan, Gwénaël, additional
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- 2018
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36. Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice
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Cordeiro, Bárbara F., primary, Oliveira, Emiliano R., additional, da Silva, Sara H., additional, Savassi, Bruna M., additional, Acurcio, Leonardo B., additional, Lemos, Luisa, additional, Alves, Juliana de L., additional, Carvalho Assis, Helder, additional, Vieira, Angélica T., additional, Faria, Ana M. C., additional, Ferreira, Enio, additional, Le Loir, Yves, additional, Jan, Gwénaël, additional, Goulart, Luiz R., additional, Azevedo, Vasco, additional, Carvalho, Rodrigo D. de O., additional, and do Carmo, Fillipe L. R., additional
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- 2018
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37. Mutation of the Surface Layer Protein SlpB Has Pleiotropic Effects in the Probiotic Propionibacterium freudenreichii CIRM-BIA 129
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do Carmo, Fillipe L. R., primary, Silva, Wanderson M., additional, Tavares, Guilherme C., additional, Ibraim, Izabela C., additional, Cordeiro, Barbara F., additional, Oliveira, Emiliano R., additional, Rabah, Houem, additional, Cauty, Chantal, additional, da Silva, Sara H., additional, Canário Viana, Marcus V., additional, Caetano, Ana C. B., additional, dos Santos, Roselane G., additional, de Oliveira Carvalho, Rodrigo D., additional, Jardin, Julien, additional, Pereira, Felipe L., additional, Folador, Edson L., additional, Le Loir, Yves, additional, Figueiredo, Henrique C. P., additional, Jan, Gwénaël, additional, and Azevedo, Vasco, additional
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- 2018
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38. Extractable Bacterial Surface Proteins in Probiotic–Host Interaction
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do Carmo, Fillipe L. R., primary, Rabah, Houem, additional, De Oliveira Carvalho, Rodrigo D., additional, Gaucher, Floriane, additional, Cordeiro, Barbara F., additional, da Silva, Sara H., additional, Le Loir, Yves, additional, Azevedo, Vasco, additional, and Jan, Gwénaël, additional
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- 2018
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39. Une utilisation innovante du lactosérum pour la production et le séchage de bactéries probiotiques
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Jeantet, Romain, Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
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lactosérum ,technologie laitière ,aliment fermenté ,Ingénierie des aliments ,probiotique ,innovation technologique ,lyophilisation ,développement durable ,bactérie probiotique ,procédé de séchage ,Alimentation et Nutrition ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food and Nutrition ,Food engineering ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition - Abstract
National audience; Notre alimentation comporte environ 30 % d’aliments fermentés qui incluent fromages, yaourts, autres laits fermentés, saucisson et produits végétaux fermentés. Leur élaboration, autrefois traditionnelle et empirique, repose aujourd’hui sur l’utilisation pragmatique de bactéries bénéfiques, véritables ouvrières microscopique de la production de ces aliments. Ces bactéries sont intentionnellement introduites dans les aliments, de façon à maîtriser les fermentations alimentaires, et ceci pour deux raisons principales. Premièrement, les matières premières comme le lait sont aujourd’hui de plus en plus pauvres en bactéries, ce qui nécessite un ensemencement important pour démarrer les fermentations (on parle d’ailleurs de « starters », levain en français, au sujet de ces bactéries bénéfiques). Deuxièmement, cet ensemencement permet de contrôler la qualité du produit fermenté, au plan hédonique comme au plan des bénéfices pour la santé. En effet, nous disposons d’un nombre croissant d’évidence d’un rôle bénéfique de certaines espèces bactériennes pour la santé, dénommées alors bactéries « probiotiques ». Des scientifiques de l’UMR STLO ont récemment montré que certaines souches de bactéries fromagères présentaient des propriétés exceptionnellement prometteuses à la fois en tant que « starter » et en tant que « probiotique », ouvrant ainsi de nouvelles perspectives en termes de produits laitiers fonctionnels fermentés [1 brevet, 2]. Disposer à tout moment de bactéries bénéfiques caractérisées Les professionnels de l’aliment fermenté doivent disposer de bactéries bénéfiques faciles à stocker et mettre en œuvre dans leurs produits. Celles-ci sont majoritairement produites et conservées sous la forme de stocks déshydratés, qui sont ensuite réhydratés dans le produit pour démarrer la fermentation. Ces poudres sont relativement faciles à stocker et à mettre en œuvre. Leur production, en revanche, pose des problèmes en termes de développement durable. A l’échelle industrielle, les bactéries sont cultivées sur un milieu de culture, puis séparées de ce milieu épuisé, lavées, récoltées et remises en suspension dans un milieu de séchage. Ces suspensions sont dans la majorité des cas ensuite congelées avant lyophilisation (séchage sous vide, au froid). Ce procédé génère des milieux de culture épuisés qui doivent être retraités. Il consomme par ailleurs une quantité importante d’énergie pour l’élimination de l’eau par lyophilisation. Une alternative séduisante à ce procédé est le séchage par pulvérisation (air chaud), largement utilisé pour la production de poudres laitières au niveau industriel. La limite majeure de cette méthode de séchage appliquée aux cultures de bactéries bénéfiques est la grande fragilité de celles-ci vis-à-vis de la chaleur. Ainsi, peu de bactéries bénéfiques survivent au séchage par atomisation. Le séchage « 2-en-1 », une innovation majeure Nous avons mis au point un procédé « 2-en-1 » de culture et séchage sur lactosérum de fromagerie hyperconcentré. L’idée de départ est simple : puisqu’il est difficile de retirer l’eau après la culture des bactéries, essayons de cultiver avec moins d’eau dans la culture. Utilisons pour cela un coproduit de l’industrie laitière abondant : le lactosérum. Nous avons donc réalisé des cultures de bactéries bénéfiques sur du lactosérum 4 fois concentré. Les bactéries s’y développent, et elles acquièrent en plus une résistance exceptionnelle à la chaleur, par un mécanisme dit de « réponse adaptative » induit par ce nouveau milieu de culture [3]. Elles résistent donc parfaitement au séchage par pulvérisation grâce aux mécanismes d’adaptation [4], et présentent une survie accrue au cours du stockage. Les cultures sur lactosérum hyperconcentré sont directement séchées par pulvérisation sans étape de récolte ni d’élimination du milieu, puisque celui-ci est de qualité alimentaire, ce qui simplifie l’application du procédé et limite les risques de contamination. Ce séchage, sur un produit à teneur réduite en eau, se fait à des températures plus basses, en consommant moins d’énergie. Cette nouvelle méthode de production et de conservation de bactéries bénéfiques [5. brevet] permet de cultiver et de sécher « 2-en-1 » différentes bactéries dans une formulation laitière prête à l’emploi. Cette innovation offre de nouvelles perspectives pour la production de bactéries probiotiques à bas coût et pour leur usage étendu en nutrition humaine ou animale.
- Published
- 2016
40. La microbiologie du lait et de sa transformation
- Author
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Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and Institut National de Recherche Agronomique (INRA). UMR Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage (1348).
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bactérie lactique ,Microbiology and Parasitology ,aliment fermenté ,technologie laitière ,Ingénierie des aliments ,emmental ,microbiologie du lait ,bactérie probiotique ,fromage ,santé humaine ,probiotique ,lait ,Microbiologie et Parasitologie ,produit laitier ,aliment santé ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,Alimentation et Nutrition ,propionibacterium freudenreichii ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Food and Nutrition ,Food engineering ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,inflammation de l'intestin - Abstract
La microbiologie du lait et de sa transformation
- Published
- 2015
41. Propionibacterium freudenreichii Surface Protein SlpB Is Involved in Adhesion to Intestinal HT-29 Cells
- Author
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do Carmo, Fillipe L. R., primary, Rabah, Houem, additional, Huang, Song, additional, Gaucher, Floriane, additional, Deplanche, Martine, additional, Dutertre, Stéphanie, additional, Jardin, Julien, additional, Le Loir, Yves, additional, Azevedo, Vasco, additional, and Jan, Gwénaël, additional
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- 2017
- Full Text
- View/download PDF
42. Dairy Propionibacteria: Versatile Probiotics
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Rabah, Houem, primary, Rosa do Carmo, Fillipe, additional, and Jan, Gwénaël, additional
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- 2017
- Full Text
- View/download PDF
43. Identification of proteins involved in the anti-inflammatory properties of Propionibacterium freudenreichii by means of a multi-strain study
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Deutsch, Stéphanie-Marie, primary, Mariadassou, Mahendra, additional, Nicolas, Pierre, additional, Parayre, Sandrine, additional, Le Guellec, Rozenn, additional, Chuat, Victoria, additional, Peton, Vincent, additional, Le Maréchal, Caroline, additional, Burati, Julien, additional, Loux, Valentin, additional, Briard-Bion, Valérie, additional, Jardin, Julien, additional, Plé, Coline, additional, Foligné, Benoît, additional, Jan, Gwénaël, additional, and Falentin, Hélène, additional
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- 2017
- Full Text
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44. Data from an integrative approach decipher the surface proteome of Propionibacterium freudenreichii
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Le Maréchal, Caroline, Peton, Vincent, Plé, Coline, Vroland, Christophe, Jardin, Julien, Briard-Bion, Valérie, Durant, Gaël, Chuat, Victoria, Loux, Valentin, Foligné, Benoit, Deutsch, Stéphanie-Marie, Falentin, Hélène, and Jan, Gwénaël
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- 2014
- Full Text
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45. Les bactéries propioniques laitières : une source de probiotiques encore inexplorée ?
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Jan, Gwénaël
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nutrition ,Alimentation et Nutrition ,Microbiology and Parasitology ,Food and Nutrition ,bactérie probiotique ,santé humaine ,Microbiologie et Parasitologie ,produit laitier - Abstract
Les bactéries propioniques laitières utilisées pour la fabrication de certains fromages sont sélectionnées sur la base de critères techno-fonctionnels (adaptation au process, texture et arôme générés) mais rarement sur la base de leurs effets santé. Or, des données scientifiques récentes indiquent que certaines souches de bactéries pourraient avoir un effet probiotique et donc exercer un effet bénéfique sur la santé. Des effets sur le tube digestif, sur la modulation de la carcinogenèse et de l’inflammation ont été étudiés. Ces données désignent les produits laitiers fermentés comme vecteurs efficaces et pratiques d’apport de bactéries probiotiques dans un contexte où les maladies chroniques gagnent en incidence.
- Published
- 2014
46. Fine-tuned characterization of Staphylococcus aureus Newbould 305, a strain associated with mild and chronic mastitis in bovines
- Author
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Péton, Vincent, Bouchard, DAMIEN, Almeida , Sintia, Rault, Lucie, Falentin, Hélène, Jardin, Julien, Jan, Gwénaël, Hernandez, David, François, Patrice, Schrenzel, Jacques, Azevedo, Vasco, Miyoshi, Anderson, Berkova, Nadejda, Even, Sergine, and Le Loir, Yves
- Subjects
staphylococcus aureus ,cytotoxine ,mammite ,souche bactérienne ,génomique ,virulence ,cellule épithéliale ,exoprotéine ,caractérisation génomique ,infection chronique ,santé animale ,Alimentation et Nutrition ,Microbiology and Parasitology ,Food and Nutrition ,mammites ,caractérisation souche bactérienne ,Microbiologie et Parasitologie - Abstract
S. aureus is a major aetiological agent of ruminant mastitis worldwide. The chronic nature of S. aureus mastitis makes it difficult to cure and prone to resurgence. In order to identify the bacterial factors involved in this chronicity, Newbould 305 (N305), a strain that can reproducibly induce mild and chronic mastitis in an experimental setting, was characterized in depth. We employed genomic and proteomic techniques combined with phenotype characterization, in order to comprehensively analyse N305. The results were compared with data obtained on S. aureus RF122, a strain representative of the major clone involved in severe bovine mastitis worldwide. Five mobile genetic elements were identified in the N305 genome as carrying virulence factors which correlated with phenotypic features such as cytotoxicity, mammary epithelial cell invasion or host-adaptation. In particular, the presence and characteristics of surface exposed proteins correlated well with the greater adhesion and internalization capacities of N305 in bovine mammary epithelial cells. N305 also displayed less diversity of toxin genes but secreted larger quantities of these toxins, associated with a higher cytotoxicity potential. Our data are consistent with the invasiveness and host-adaptation features which contribute to the chronicity of S. aureus mastitis. Mobile genetic elements, exoproteins and surface exposed proteins constitute good targets for further research to explore the underlying mechanisms related to mastitis chronicity.
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- 2014
47. Hyperconcentrated Sweet Whey, a New Culture Medium That Enhances Propionibacterium freudenreichii Stress Tolerance
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Huang, Song, primary, Rabah, Houem, additional, Jardin, Julien, additional, Briard-Bion, Valérie, additional, Parayre, Sandrine, additional, Maillard, Marie-Bernadette, additional, Le Loir, Yves, additional, Chen, Xiao Dong, additional, Schuck, Pierre, additional, Jeantet, Romain, additional, and Jan, Gwénaël, additional
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- 2016
- Full Text
- View/download PDF
48. The probiotic Propionibacterium freudenreichii as a new adjuvant for TRAIL-based therapy in colorectal cancer
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Cousin, Fabien J., primary, Jouan-Lanhouet, Sandrine, additional, Théret, Nathalie, additional, Brenner, Catherine, additional, Jouan, Elodie, additional, Le Moigne-Muller, Gwénaëlle, additional, Dimanche-Boitrel, Marie-Thérèse, additional, and Jan, Gwénaël, additional
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- 2016
- Full Text
- View/download PDF
49. Fermented dairy products in the context of digestive cancer : the case of [i]Propionibacterium freudenreichii[/i], a cheese starter bacterium with pro-apoptotic properties
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Cousin, Fabien, Brenner, Catherine, Jouan-Lanhouet, Sandrine, Lagadic-Gossmann, Dominique, corcos, Laurent, Rabot, Sylvie, Dimanche-Boitrel, Marie-Thérèse, Jan, Gwénaël, ProdInra, Archive Ouverte, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire d'Excellence en Recherche sur le Médicament et l'Innovation Thérapeutique [Châtenay-Malabry] (LabEx LERMIT), Université Paris-Sud - Paris 11 (UP11)-Institut National de la Santé et de la Recherche Médicale (INSERM), Université Paris-Sud - Paris 11 (UP11), Institut de recherche en santé, environnement et travail (Irset), Université d'Angers (UA)-Université de Rennes (UR)-École des Hautes Études en Santé Publique [EHESP] (EHESP)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), U 10187-ECLA Team Faculté de medecine, Institut National de la Santé et de la Recherche Médicale (INSERM), MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Université d'Angers (UA)-Université de Rennes 1 (UR1), and Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-École des Hautes Études en Santé Publique [EHESP] (EHESP)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique )
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[SDV.MHEP] Life Sciences [q-bio]/Human health and pathology ,food and beverages ,[SDV.IDA] Life Sciences [q-bio]/Food engineering ,probiotique ,traitement ,[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition ,[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology ,microbiote ,lait fermenté ,intestin ,propionibacterium freudenreichii ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,cancer ,santé ,[SDV.MP] Life Sciences [q-bio]/Microbiology and Parasitology ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,[SDV.MHEP]Life Sciences [q-bio]/Human health and pathology - Abstract
Background and objectives.[br/] Dairy propionibacteria are isolated from various ecological niches, including soil, grass, silage, rumen, raw milk and dairy plants, showing great adaptability and robustness. Used as ripening starters in Swiss type cheeses, these food grade bacteria are described as nutraceutical producers and they release into the external medium short chain fatty acids (SCFA), folic acid, cobalamin and the bifidogenic 1,4- dihydroxy-2-naphthoic acid (DHNA). These compounds are known to play a pivotal role in the modulation of intestinal physiology through diet. Considering the pro-apoptotic potential of some of these metabolites, we investigated the potential of dairy products fermented by the main species, Propionibacterium freudenreichii, to prevent colon carcinogenesis. Methods.[br/] We developed a new fermented milk. Taking advantage of milk fractions, high and stable populations of P. freudenreichii were obtained in this product. It was tested in vitro on gastric HGT-1 and colic HT-29 cells with respect to the typical hallmarks of apoptosis. In vivo, the fermented milk was evaluated in piglets with respect to general health parameters and in human microbiota-associated rats, treated or not with dimethylhydrazine (DMH), with respect to intestinal proliferation and apoptosis. Results. Fermented milk induced cell death in both gastric and colon cancer cells. Cellular and molecular characterization of cells dying in response to SCFA treatment revealed cell cycle arrest, drop in intracellular ATP, depolarization of mitochondria, translocation of key apoptosis proteins, processing of caspases and fragmentation of the nucleus. Interestingly, the new fermented milk was shown to potentiate the cytotoxic effect of molecules used in cancer chemotherapy. In accordance, it modulated expression of key apoptotic proteins. In vivo, the fermented milk was evaluated in piglets. Daily oral gavage led to high colic P. freudenreichii populations, to modulation of the intestinal microbiota and modulation of intestinal cytokines. Promotion of piglets’ growth also revealed general probiotic effects of fermented milk. Considering that propionibacteria were metabolically active in the intestine, we further investigated their impact on colon carcinogenesis (induced by dimethylhydrazine, DMH) in human microbiota-associated rats. Consumption of selected strains of propionibacteria resulted in enhanced apoptotic depletion of DMH damaged epithelial cells, yet had no effect on neither proliferation nor apoptosis in healthy rats. Conclusions and perspectives.[br/] These results open new perspectives in the field of colon cancer cells prevention and/or treatment. The synergy with pro-apoptotic chemotherapy molecules suggests that such a fermented product may be proposed as a food supplement to enhance the effects of anticancer treatments.
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- 2013
50. A dairy vector exclusively fermented by dairy propionibacteria: a new model to study probiotic potentialities in vivo
- Author
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Cousin, F, Louesdon, S, Le Normand, L, Boudry, G, Jouan-Lanhouet, Sandrine, Mater, D, Dimanche-Boitrel, Marie-Thérèse, Jan, Gwénaël, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Syndifrais, Centre National Interprofessionnel de l'Economie Laitière (CNIEL), Systèmes d'élevage, nutrition animale et humaine (SENAH), Institut de recherche en santé, environnement et travail (Irset), Université d'Angers (UA)-Université de Rennes (UR)-École des Hautes Études en Santé Publique [EHESP] (EHESP)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), Alimentation Adaptions Digestives, Nerveuses et Comportementales (ADNC), Institut National de la Recherche Agronomique (INRA), Alimentation Adaptions Digestives, Nerveuses et Comportementales, Université d'Angers (UA)-Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-École des Hautes Études en Santé Publique [EHESP] (EHESP)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Structure Fédérative de Recherche en Biologie et Santé de Rennes ( Biosit : Biologie - Santé - Innovation Technologique ), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
- Subjects
bactérie ,lait fermenté ,aliment fonctionnel ,[SDV]Life Sciences [q-bio] ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,bactérie propionique ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,[INFO]Computer Science [cs] ,probiotique ,produit laitier ,ComputingMilieux_MISCELLANEOUS - Abstract
International audience
- Published
- 2011
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