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Rabah Houem - One of the best experts on this subject based on the ideXlab platform.
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“The delivery of Propionibacterium freudenreichii CIRM-BIA 129 and of its immunomodulatory proteins by the Cheese matrix to the digestive tract”
2019Co-Authors: Rabah HouemAbstract:Propionibacterium freudenreichii CIRM-BIA 129 (Pf) est une bactérie bénéfique utilisée comme levain fromager. Elle présente en outre de nombreuses potentialités probiotiques souche-dépendantes, dont la modulation de l’inflammation. Cette propriété résulte de la production de divers métabolites. Les protéines de surface S-layer (Slps), dont la protéine majoritaire SlpB, y jouent également un rôle immunomodulateur. Les propriétés « 2-en-1 », c’est-à-dire à la fois fermentaires et probiotiques, font de Pf un bon candidat pour développer des fromages fonctionnels, afin de prévenir les maladies inflammatoires intestinales. L’objectif de cette thèse était d’étudier l’impact de la matrice fromagère sur les propriétés immunomodulatrices de Pf, via ses protéines Slps, par comparaison à une culture sur ultrafiltrat de lait (UF). Les études conduites in vitro suggèrent que les bactéries provenant du fromage auraient une meilleure capacité de tolérance aux stress gastriques et duodénaux, mais elleauraient une moindre capacité de survie dans le côlon, par comparaison à des bactéries provenant d’une culture sur UF. De plus, la protéolyse digestive des protéines de surface améliore la survie de Pf dans le côlon. Parallèlement, l’étude de digestion in vitro a montré que la protéolyse des protéines de surface a seulement été réduite par la matrice fromagère. Cette protéolyse conduit à l’abolition des effets anti-inflammatoires des protéines Slps, qui ne sont pas exprimées de novo dans l’environnement colique. Ces résultats obtenus in vitro étaient cohérents avec l’étude in vivo qui a montPropionibacterium freudenreichii CIRM-BIA 129 (Pf) is a beneficial bacterium used as a Cheese Starter. It moreover displays versatile strain-dependent probiotic properties, including the modulation of inflammation. This property results from the production of various metabolites. S-layer surface proteins (Slps), including the major SlpB protein, also play an immunomodulatory role. The "2-in-1" properties, i.e. both fermentative and probiotic properties, make Pf a suitable candidate to develop functional Cheeses, in order to prevent inflammatory bowel diseases. The aim of this thesis was to study the impact of the Cheese matrix on the immunomodulatory properties of Pf, mediated by its Slps proteins, compared to a culture on milk ultrafiltrate (MUF). In vitro studies suggest that the bacteria from the Cheese would have a better ability to tolerate gastric and duodenal stresses, but would have less ability to survive in the colon, compared to bacteria from a MUF culture. In addition, thethe digestive proteolysis of surface proteins improves survival of Pf in the colon. In parallel, the in vitro digestion study showed that proteolysis of surface proteins was only limited by the Cheese matrix. This proteolysis leads to the abolition of the anti-inflammatory effects of Slps proteins, which are not de novo expressed in the colonic environment. These results, obtained in vitro, were consistent with the in vivo study, which showed that MUF culture and Cheese delivered similar amounts of metabolically active bacteria to the piglets’ colon. This in vivo study showed, however, that
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« La vectorisation de Propionibacterium freudenreichii et de ses protéines immunomodulatrices par la matrice fromagère vers le tube digestif »
2019Co-Authors: Rabah HouemAbstract:Propionibacterium freudenreichii CIRM-BIA 129 (Pf) est un levain fromager et détient plusieurs potentialités probiotiques, dont l’immunomodulation. Cette propriété résulte de la production de divers métabolites bénéfiques et de la présence de protéines de surface S-layer (Slps). Cette propriété « 2-en-1 », c’est-à-dire à la fois fermentaire et probiotique, fait de Pf un bon candidat pour développer des fromages fonctionnels, afin de prévenir les maladies inflammatoires intestinales. L’objectif de cette thèse était d’étudier l’impact de la matrice fromagère sur les propriétés immunomodulatrices de Pf, via ses protéines Slps, par comparaison à une culture sur ultrafiltrat de lait (UF). Les études conduites in vitro suggèrent que la vectorisation par le fromage module la viabilité de Pf lors de la digestion ainsi que dans le côlon. Nous avons montré aussi que la matrice fromagère limite la protéolyse des protéines Slps lors de la digestion gastrique et duodénale. L’étude in vivo a montré que les deux matrices de vectorisation, le fromage et l’UF, présentent des effets anti-inflammatoires différents. Finalement, un emmental a été fabriqué en sélectionnant des souches immunomodulatrices de bactéries lactiques et propioniques. Son ingestion a protégé des souris d’une colite chimiquement induite. Ce travail montre que les propriétés immunomodulatrices de Pf sont matricedépendantes, tout comme elles sont souchedépendantes. Il souligne de plus le potentiel offert par l’utilisation d’un fromage de type emmental probiotique comme un levier pour prévenir les maladies inflammatoires intestinales.Propionibacterium freudenreichii CIRM-BIA 129 (Pf) is a Cheese Starter and has several probiotic potentialities, including immunomodulation. This property results from the production of various beneficial metabolites, and from the presence of S-layer surface proteins (Slps). The "2-in-1" property, i.e. both fermentative and probiotic properties, makes Pf a suitable candidate to develop functional Cheeses, in order to prevent inflammatory bowel disease. The aim of this thesis was to study the impact of the Cheese matrix on the immunomodulatory properties of Pf, mediated by its Slps proteins, compared to a culture on milk ultrafiltrate (MUF). In vitro studies suggest that Pf viability is affected by the delivery vehicle, Cheese matrix or MUF during digestion as well as in the colon. We also showed that the Cheese matrix limits Slps proteins proteolysis during gastric and duodenal digestion. The in vivo study showed that the two delivery vehicles, Cheese and MUF, display different antiinflammatory effects. Finally, an industrial-scale Emmental Cheese was manufactured using selected immunomodulatory strains of lactic and propionic acid bacteria. It also highlights the potential of using Emmental probiotic Cheese as a lever to prevent inflammatory bowel disease
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Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii
'Elsevier BV', 2019Co-Authors: Gaucher Floriane, Rabah Houem, Bonnassie Sylvie, Leverrier Pauline, Pottier Sandrine, Jardin Julien, Briard-bion Valérie, Marchand Pierre, Jeantet Romain, Blanc PhilippeAbstract:International audiencePropionibacterium freudenreichii is a beneficial bacterium used as a Cheese Starter and as a probiotic. Indeed, selected strains of P. freudenreichii combine both technological and health-promoting abilities. Moreover, during large-scale industrial production of dried bacteria and during consumption, P. freudenreichii may undergo different stressful processes. Osmotic adaptation was shown to enhance P. freudenreichii tolerance towards stresses, which are encountered during freeze-drying and during digestion. In this report, we compared the osmoadaptation molecular mechanisms of two P. freudenreichii strains. Both osmotolerance and osmoadaptation were strain-dependent and had different effects on multiple stress tolerance, depending on the presence of osmoprotectants. Availability of glycine betaine (GB) restored the growth of one of the two strains. In this strain, osmotic preadaptation enhanced heat, oxidative and acid stresses tolerance, as well as survival upon freezedrying. However, addition of GB in the medium had deleterious effects on stress tolerance, while restoring optimal growth under hyperosmotic constraint. In the other strain, neither salt nor GB enhanced stress tolerance, which was constitutively low. Accordingly, whole cell proteomics revealed that mechanisms triggered by salt in the presence and in the absence of GB are different between strains. Osmotic adjustment may thus have deleterious effects on industrial abilities of P. freudenreichii. Biological significance: Propionibacteria are found in various niches including fodder, silage, rumen, milk and Cheeses. This means adaptation towards different ecological environments with different physicochemical parameters. Propionibacterium freudenreichii, in particular, is furthermore used both as dairy Starter and as probiotic and is thus submitted to high scale industrial production. Production and subsequent stabilization still need optimization. Drying processes like freeze-drying are stressful. Osmotic adjustments may modulated tolerance towards drying. However, they are strain-dependent, medium-dependent and may either reduce or increase stress tolerance. A case-by-case study, for each strain-medium thus seems necessary. In this work, we identify key proteins involved in osmoadaptation and give new insights into adaptation mechanisms in P. freudenreichii. This opens new perspectives for the selections of strains and for the choice of the growth medium composition
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La vectorisation de Propionibacterium freudenreichii CIRM-BIA 129 et de ses protéines immunomodulatrices par la matrice fromagère vers le tube digestif
HAL CCSD, 2019Co-Authors: Rabah HouemAbstract:Propionibacterium freudenreichii CIRM-BIA 129 (Pf) is a beneficial bacterium used as a Cheese Starter. It moreover displays versatile strain-dependent probiotic properties, including the modulation of inflammation. This property results from the production of various metabolites. S-layer surface proteins (Slps), including the major SlpB protein, also play an immunomodulatory role. The "2-in-1" properties, i.e. both fermentative and probiotic properties, make Pf a suitable candidate to develop functional Cheeses, in order to prevent inflammatory bowel diseases. The aim of this thesis was to study the impact of the Cheese matrix on the immunomodulatory properties of Pf, mediated by its Slps proteins, compared to a culture on milk ultrafiltrate (MUF). In vitro studies suggest that the bacteria from the Cheese would have a better ability to tolerate gastric and duodenal stresses, but would have less ability to survive in the colon, compared to bacteria from a MUF culture. In addition, thethe digestive proteolysis of surface proteins improves survival of Pf in the colon. In parallel, the in vitro digestion study showed that proteolysis of surface proteins was only limited by the Cheese matrix. This proteolysis leads to the abolition of the anti-inflammatory effects of Slps proteins, which are not de novo expressed in the colonic environment. These results, obtained in vitro, were consistent with the in vivo study, which showed that MUF culture and Cheese delivered similar amounts of metabolically active bacteria to the piglets’ colon. This in vivo study showed, however, that tPropionibacterium freudenreichii CIRM-BIA 129 (Pf) est une bactérie bénéfique utilisée comme levain fromager. Elle présente en outre de nombreuses potentialités probiotiques souche-dépendantes, dont la modulation de l’inflammation. Cette propriété résulte de la production de divers métabolites. Les protéines de surface S-layer (Slps), dont la protéine majoritaire SlpB, y jouent également un rôle immunomodulateur. Les propriétés « 2-en-1 », c’est-à-dire à la fois fermentaires et probiotiques, font de Pf un bon candidat pour développer des fromages fonctionnels, afin de prévenir les maladies inflammatoires intestinales. L’objectif de cette thèse était d’étudier l’impact de la matrice fromagère sur les propriétés immunomodulatrices de Pf, via ses protéines Slps, par comparaison à une culture sur ultrafiltrat de lait (UF). Les études conduites in vitro suggèrent que les bactéries provenant du fromage auraient une meilleure capacité de tolérance aux stress gastriques et duodénaux, mais elleauraient une moindre capacité de survie dans le côlon, par comparaison à des bactéries provenant d’une culture sur UF. De plus, la protéolyse digestive des protéines de surface améliore la survie de Pf dans le côlon. Parallèlement, l’étude de digestion in vitro a montré que la protéolyse des protéines de surface a seulement été réduite par la matrice fromagère. Cette protéolyse conduit à l’abolition des effets anti-inflammatoires des protéines Slps, qui ne sont pas exprimées de novo dans l’environnement colique. Ces résultats obtenus in vitro étaient cohérents avec l’étude in vivo qui a mon
R.p. Ross - One of the best experts on this subject based on the ideXlab platform.
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a multibacteriocin Cheese Starter system comprising nisin and lacticin 3147 in lactococcus lactis in combination with plantaricin from lactobacillus plantarum
Applied and Environmental Microbiology, 2017Co-Authors: Susan Mills, Colin Hill, Wilco C Meijer, Carmel Griffin, Paula M Oconnor, L M Serrano, R.p. RossAbstract:Functional Starter cultures demonstrating superior technological and food safety properties are advantageous to the food fermentation industry. We evaluated the efficacies of single- and double-bacteriocin-producing Starters of Lactococcus lactis capable of producing the class I bacteriocins nisin A and/or lacticin 3147 in terms of Starter performance. Single producers were generated by mobilizing the conjugative bacteriophage resistance plasmid pMRC01, carrying lacticin genetic determinants, or the conjugative transposon Tn5276, carrying nisin genetic determinants, to the commercial Starter L. lactis CSK2775. The effect of bacteriocin coproduction was examined by superimposing pMRC01 into the newly constructed nisin transconjugant. Transconjugants were improved with regard to antimicrobial activity and bacteriophage insensitivity compared to the recipient strain, and the double producer was immune to both bacteriocins. Bacteriocin production in the Starter was stable, although the recipient strain proved to be a more efficient acidifier than transconjugant derivatives. Overall, combinations of class I bacteriocins (the double producer or a combination of single producers) proved to be as effective as individual bacteriocins for controlling Listeria innocua growth in laboratory-scale Cheeses. However, using the double producer in combination with the class II bacteriocin producer Lactobacillus plantarum or using the lacticin producer with the class II producer proved to be most effective for reducing bacterial load. As emergence of bacteriocin tolerance was reduced 10-fold in the presence of nisin and lacticin, we suggest that the double producer in conjunction with the class II producer could serve as a protective culture providing a food-grade, multihurdle approach to control pathogenic growth in a variety of industrial applications.IMPORTANCE We generated a suite of single- and double-bacteriocin-producing Starter cultures capable of generating the class I bacteriocin lacticin 3147 or nisin or both bacteriocins simultaneously via conjugation. The transconjugants exhibited improved bacteriophage resistance and antimicrobial activity. The single producers proved to be as effective as the double-bacteriocin producer at reducing Listeria numbers in laboratory-scale Cheese. However, combining the double producer or the lacticin-producing Starter with a class II bacteriocin producer, Lactobacillus plantarum LMG P-26358, proved to be most effective at reducing Listeria numbers and was significantly better than a combination of the three bacteriocin-producing strains, as the double producer is not inhibited by either of the class I bacteriocins. Since the simultaneous use of lacticin and nisin should reduce the emergence of bacteriocin-tolerant derivatives, this study suggests that a protective Starter system produced by bacteriocin stacking is a worthwhile multihurdle approach for food safety applications.
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an application in cheddar Cheese manufacture for a strain of lactococcus lactis producing a novel broad spectrum bacteriocin lacticin 3147
Applied and Environmental Microbiology, 1996Co-Authors: M P Ryan, Colin Hill, R.p. RossAbstract:Lactococcus lactis DPC3147, a strain isolated from an Irish kefir grain, produces a bacteriocin with a broad spectrum of inhibition. The bacteriocin produced is heat stable, particularly at a low pH, and inhibits nisin-producing (Nip+) lactococci. On the basis of the observation that the nisin structural gene (nisA) does not hybridize to DPC3147 genomic DNA, the bacteriocin produced was considered novel and designated lacticin 3147. The genetic determinants which encode lacticin 3147 are contained on a 63-kb plasmid, which was conjugally mobilized to a commercial Cheese Starter, L. lactis subsp. cremoris DPC4268. The resultant transconjugant, DPC4275, both produces and is immune to lacticin 3147. The ability of lacticin 3147-producing lactococci to perform as cheddar Cheese Starters was subsequently investigated in Cheesemaking trials. Bacteriocin-producing Starters (which included the transconjugant strain DPC4275) produced acid at rates similar to those of commercial strains. The level of lacticin 3147 produced in Cheese remained constant over 6 months of ripening and correlated with a significant reduction in the levels of nonStarter lactic acid bacteria. Such results suggest that these Starters provide a means of controlling developing microflora in ripened fermented products.
Marika Mikelsaar - One of the best experts on this subject based on the ideXlab platform.
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a new probiotic Cheese with antioxidative and antimicrobial activity
Journal of Dairy Science, 2004Co-Authors: Epp Songisepp, Tiiu Kullisaar, Pirje Hutt, T Brilene, Mihkel Zilmer, P Elias, Marika MikelsaarAbstract:Abstract The aim of our study was to develop an original probiotic Cheese based on the Estonian open-texture, smear-ripened, semisoft Cheese "Pikantne." Cheese was produced by two methods using Cheese Starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10 9 cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobacillus was added into milk simultaneously with Starter cultures (Cheese A) and into drained curd (Cheese B). After addition of probiotic L. fermentum ME-3, the Cheese composition, flavor, and aroma were comparable to the control Cheese (score values=4.5, 4.2, and 3.7 for control Cheese, Cheese A, and Cheese B, respectively). Cheese A, which had good sensory properties, was chosen for further testing of viability and probiotic properties. The probiotic strain was found to withstand the technological processing of Cheese, surviving and sustaining moderate antimicrobial and high antioxidative activity throughout ripening and storage (the ripened Cheese contained approximately 5×10 7 cfu/g viable ME-3 cells), although the viability of the ME-3 strain incorporated into the Cheese showed a slight decrease between d 24 and 54 after Cheese preparation. Semisoft Cheese "Pikantne" serves as a suitable carrier of antimicrobial and antioxidative L. fermentum ME-3.
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a new probiotic Cheese with antioxidative and antimicrobial activity
Journal of Dairy Science, 2004Co-Authors: Epp Songisepp, Tiiu Kullisaar, Pirje Hutt, T Brilene, Mihkel Zilmer, P Elias, Marika MikelsaarAbstract:Abstract The aim of our study was to develop an original probiotic Cheese based on the Estonian open-texture, smear-ripened, semisoft Cheese "Pikantne." Cheese was produced by two methods using Cheese Starter cultures (Probat 505) in combination with 0.04% of probiotic Lactobacillus fermentum strain ME-3 (10 9 cfu/mL) with high antimicrobial activity and antioxidative properties. The probiotic Lactobacillus was added into milk simultaneously with Starter cultures (Cheese A) and into drained curd (Cheese B). After addition of probiotic L. fermentum ME-3, the Cheese composition, flavor, and aroma were comparable to the control Cheese (score values=4.5, 4.2, and 3.7 for control Cheese, Cheese A, and Cheese B, respectively). Cheese A, which had good sensory properties, was chosen for further testing of viability and probiotic properties. The probiotic strain was found to withstand the technological processing of Cheese, surviving and sustaining moderate antimicrobial and high antioxidative activity throughout ripening and storage (the ripened Cheese contained approximately 5×10 7 cfu/g viable ME-3 cells), although the viability of the ME-3 strain incorporated into the Cheese showed a slight decrease between d 24 and 54 after Cheese preparation. Semisoft Cheese "Pikantne" serves as a suitable carrier of antimicrobial and antioxidative L. fermentum ME-3.
Colin Hill - One of the best experts on this subject based on the ideXlab platform.
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a multibacteriocin Cheese Starter system comprising nisin and lacticin 3147 in lactococcus lactis in combination with plantaricin from lactobacillus plantarum
Applied and Environmental Microbiology, 2017Co-Authors: Susan Mills, Colin Hill, Wilco C Meijer, Carmel Griffin, Paula M Oconnor, L M Serrano, R.p. RossAbstract:Functional Starter cultures demonstrating superior technological and food safety properties are advantageous to the food fermentation industry. We evaluated the efficacies of single- and double-bacteriocin-producing Starters of Lactococcus lactis capable of producing the class I bacteriocins nisin A and/or lacticin 3147 in terms of Starter performance. Single producers were generated by mobilizing the conjugative bacteriophage resistance plasmid pMRC01, carrying lacticin genetic determinants, or the conjugative transposon Tn5276, carrying nisin genetic determinants, to the commercial Starter L. lactis CSK2775. The effect of bacteriocin coproduction was examined by superimposing pMRC01 into the newly constructed nisin transconjugant. Transconjugants were improved with regard to antimicrobial activity and bacteriophage insensitivity compared to the recipient strain, and the double producer was immune to both bacteriocins. Bacteriocin production in the Starter was stable, although the recipient strain proved to be a more efficient acidifier than transconjugant derivatives. Overall, combinations of class I bacteriocins (the double producer or a combination of single producers) proved to be as effective as individual bacteriocins for controlling Listeria innocua growth in laboratory-scale Cheeses. However, using the double producer in combination with the class II bacteriocin producer Lactobacillus plantarum or using the lacticin producer with the class II producer proved to be most effective for reducing bacterial load. As emergence of bacteriocin tolerance was reduced 10-fold in the presence of nisin and lacticin, we suggest that the double producer in conjunction with the class II producer could serve as a protective culture providing a food-grade, multihurdle approach to control pathogenic growth in a variety of industrial applications.IMPORTANCE We generated a suite of single- and double-bacteriocin-producing Starter cultures capable of generating the class I bacteriocin lacticin 3147 or nisin or both bacteriocins simultaneously via conjugation. The transconjugants exhibited improved bacteriophage resistance and antimicrobial activity. The single producers proved to be as effective as the double-bacteriocin producer at reducing Listeria numbers in laboratory-scale Cheese. However, combining the double producer or the lacticin-producing Starter with a class II bacteriocin producer, Lactobacillus plantarum LMG P-26358, proved to be most effective at reducing Listeria numbers and was significantly better than a combination of the three bacteriocin-producing strains, as the double producer is not inhibited by either of the class I bacteriocins. Since the simultaneous use of lacticin and nisin should reduce the emergence of bacteriocin-tolerant derivatives, this study suggests that a protective Starter system produced by bacteriocin stacking is a worthwhile multihurdle approach for food safety applications.
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an application in cheddar Cheese manufacture for a strain of lactococcus lactis producing a novel broad spectrum bacteriocin lacticin 3147
Applied and Environmental Microbiology, 1996Co-Authors: M P Ryan, Colin Hill, R.p. RossAbstract:Lactococcus lactis DPC3147, a strain isolated from an Irish kefir grain, produces a bacteriocin with a broad spectrum of inhibition. The bacteriocin produced is heat stable, particularly at a low pH, and inhibits nisin-producing (Nip+) lactococci. On the basis of the observation that the nisin structural gene (nisA) does not hybridize to DPC3147 genomic DNA, the bacteriocin produced was considered novel and designated lacticin 3147. The genetic determinants which encode lacticin 3147 are contained on a 63-kb plasmid, which was conjugally mobilized to a commercial Cheese Starter, L. lactis subsp. cremoris DPC4268. The resultant transconjugant, DPC4275, both produces and is immune to lacticin 3147. The ability of lacticin 3147-producing lactococci to perform as cheddar Cheese Starters was subsequently investigated in Cheesemaking trials. Bacteriocin-producing Starters (which included the transconjugant strain DPC4275) produced acid at rates similar to those of commercial strains. The level of lacticin 3147 produced in Cheese remained constant over 6 months of ripening and correlated with a significant reduction in the levels of nonStarter lactic acid bacteria. Such results suggest that these Starters provide a means of controlling developing microflora in ripened fermented products.
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Cheese Starter Cultures
Cheese: Chemistry Physics and Microbiology, 1993Co-Authors: Timothy M. Cogan, Colin HillAbstract:The use of Starter cultures (often simply called Starters) containing lactic acid bacteria (LAB) is an essential requirement in the manufacture of most Cheeses. These cultures are called Starters because they initiate or ‘start’ the production of lactic acid, their primary purpose in Cheese manufacture. Acid production, combined with heating and stirring of the curd/whey mixture, causes the casein curd to synerese and expel moisture (whey) from the coagulum to produce a product—Cheese—with a much lower water content (87% down to 35–60%), a lower pH (6·6 down to 4·6–5·2), and consequently a much longer shelf-life than milk. Acid production during Cheese manufacture has other effects besides gel syneresis, e.g. it affects the activity, denaturation and retention of the coagulant in the Cheese, curd strength, the extent of dissolution of colloidal calcium phosphate and inhibits the growth of many species of pathogenic and defect-producing bacteria. These aspects are considered in other chapters in these volumes and will not be considered further here. In this chapter, we will attempt to provide a broad understanding of the physiology, metabolism, genetics and propagation of Starter cultures. It is not intended to be an exhaustive review but we would hope to indicate the likely direction of future research.
Gwenael Jan - One of the best experts on this subject based on the ideXlab platform.
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the Cheese matrix modulates the immunomodulatory properties of propionibacterium freudenreichii cirm bia 129 in healthy piglets
Frontiers in Microbiology, 2018Co-Authors: Houem Rabah, Stephanie Ferretbernard, Song Huang, Laurence Le Normand, Fabien J Cousin, Floriane Gaucher, Romain Jeantet, Gaelle Boudry, Gwenael JanAbstract:Propionibacterium freudenreichii is a beneficial bacterium, used as a Cheese Starter, which presents several probiotic properties. It is established that its probiotic functionalities are strain-dependent, but whether they also depend on the delivery vehicle. In this study, we explored in healthy piglets how the Cheese matrix affects the immunomodulatory properties of P. freudenreichii. During two weeks, three groups of weaned piglets consumed, respectively, P. freudenreichii as a liquid culture (PF-culture), P. freudenreichii under the form of a Cheese (PF-Cheese), or a control sterile Cheese matrix (Cheese-matrix). The in vivo metabolic activity of P. freudenreichii was assessed by determining short chain fatty acids (SCFA) concentration and bifidobacteria population in faeces. Whatever the delivery vehicle, P. freudenreichii was metabolically active in piglets’ colon and enhanced both bifidobacteria and SCFA. P. freudenreichii consumption decreased the secretion of TNFα and of IL-10 by peripheral blood mononuclear cells (PBMC). It did not alter IL-10, IFNγ, IL-17 and TNFα secretion in mesenteric lymph node immune cells (MLNC). PF-Cheese enhanced significantly Treg phenotype while PF-culture decreased significantly Th17 phenotype in PBMC and MLNC. Remarkably, only PF-Cheese induced an increase of Th2 phenotype in PBMC and MLNC. Ex vivo stimulation of PBMC and MLNC by lipopolysaccharides and concanavalin A emphasized the difference in the immunomodulatory responses between PF-culture and PF-Cheese group. This study shows the importance to consider the delivery vehicle for probiotic administration. It confirms the anti-inflammatory potential of P. freudenreichii. It opens new perspectives for the use propionibacteria-fermented products as preventive agents for inflammatory bowel diseases and intestinal infectious diseases.