1. Beneficial Propionibacteria within a Probiotic Emmental Cheese Impact on Dextran Sodium Sulphate-Induced Colitis in Mice
- Author
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Fillipe Luiz Rosa do Carmo, Gwénaël Jan, Marielle Harel-Oger, Yves Le Loir, Ana Maria Caetano Faria, Rodrigo Dias de Oliveira Carvalho, Luisa Lemos, Houem Rabah, Bárbara Fernandes Cordeiro, Denise Carmona Cara, Sara Heloisa da Silva, Guillaume Bouguen, Vasco Azevedo, Emiliano Rosa Oliveira, Gilles Garric, Jonchère, Laurent, 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), Pôle Agronomique Ouest, Régions Bretagne et Pays de la Loire, Universidade Federal de Minas Gerais [Belo Horizonte] (UFMG), Sechenov First Moscow State Medical University, Nutrition, Métabolismes et Cancer (NuMeCan), Université de Rennes (UR)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre d'Investigation Clinique [Rennes] (CIC), Université de Rennes (UR)-Hôpital Pontchaillou-Institut National de la Santé et de la Recherche Médicale (INSERM), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, 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), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES), Université de Rennes 1 (UR1), Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Hôpital Pontchaillou-Institut National de la Santé et de la Recherche Médicale (INSERM), and Université de Rennes (UNIV-RENNES)-Université de Rennes (UNIV-RENNES)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
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0301 basic medicine ,Streptococcus thermophilus ,colitis ,[SDV]Life Sciences [q-bio] ,Gut flora ,Inflammatory bowel disease ,law.invention ,Probiotic ,0302 clinical medicine ,law ,Lactobacillus ,Food science ,lcsh:QH301-705.5 ,Propionibacterium freudenreichii ,Microbiology and Parasitology ,food and beverages ,probiotique ,Microbiologie et Parasitologie ,3. Good health ,[SDV] Life Sciences [q-bio] ,dextran ,Alimentation et Nutrition ,030211 gastroenterology & hepatology ,probiotic ,Microbiology (medical) ,Biology ,allégations nutritionnelles et de santé ,Microbiology ,Article ,cheese ,03 medical and health sciences ,food ,inflammatory bowel disease ,Virology ,medicine ,Food and Nutrition ,food.cheese ,Colitis ,intestine ,biology.organism_classification ,medicine.disease ,Emmental cheese ,030104 developmental biology ,lcsh:Biology (General) ,propionibacteria ,inflammation ,colite inflammatoire ,Emmental ,colite ,emmental ,inflammation de l'intestin - Abstract
Backgrounds and Aims. Inflammatory Bowel Diseases (IBD), including Ulcerative Colitis (UC), coincide with alterations in the gut microbiota. Consumption of immunomodulatory strains of probiotic bacteria may induce or prolong remission in UC patients. Fermented foods, including cheeses, constitute major vectors for bacteria consumption. New evidences revealed anti-inflammatory effects in selected strains of Propionibacterium freudenreichii. We thus hypothesized that consumption of a functional cheese, fermented by such a strain, may exert a positive effect on IBD. Methods. We investigated the impact of cheese fermented by P. freudenreichii on gut inflammation. We developed an experimental single-strain cheese solely fermented by a selected immunomodulatory strain of P. freudenreichii, CIRM-BIA 129. We moreover produced, in industrial conditions, an Emmental cheese using the same strain, in combination with Lactobacillus delbrueckii CNRZ327 and Streptococcus thermophilus LMD-9, as starters. Consumption of both cheeses was investigated with respect to prevention of Dextran Sodium Sulphate (DSS)-induced colitis in mice. Results. Consumption of the single-strain experimental cheese, or of the industrial Emmental, both fermented by P. freudenreichii CIRM-BIA 129, reduced severity of subsequent DSS-induced colitis, weight loss, disease activity index and histological score. Both treatments, in a preventive way, reduced small bowel Immunoglobulin A (IgA) secretion, restored occludin gene expression and prevented induction of Tumor Necrosis Factor &alpha, (TNF&alpha, ), Interferon &gamma, (IFN&gamma, ) and Interleukin-17 (IL-17). Conclusions. A combination of immunomodulatory strains of starter bacteria can be used to manufacture an anti-inflammatory cheese, as revealed in an animal model of colitis. This opens new perspectives for personalised nutrition in the context of IBD.
- Published
- 2020