کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4362698 1301508 2016 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Immunomodulation properties of multi-species fermented milks
ترجمه فارسی عنوان
خواص ایمنی تخمیر شیرهای تخمیر شده چند نوع
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Dairy starters display different immunoproperties according to the growth medium.
• Evaluation of immunomodulatory properties of multi-species cultures is possible.
• We studied the immunomodulatory properties of the bacteria present in a fermented milk.
• Propionibacterium freudenreichii is anti-inflammatory, whatever the growth medium.
• Colitis symptoms were reduced as a result of fermented milk consumption.

Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy matrices. In the context of a rising incidence of Inflammatory Bowel Diseases, it has become crucial to evaluate the immunomodulatory potential of bacteria ingested in large numbers via dairy products. We therefore selected different strains and combinations of technological LAB and PAB. We determined their immunomodulatory potential by IL-10 and IL-12 induction, in human peripheral blood mononuclear cells, on either single or mixed cultures, grown on laboratory medium or directly in milk. Milk was fermented with selected anti-inflammatory strains of LAB or PAB/LAB mixed cultures and the resulting bacterial fractions were also evaluated for these properties, together with starter viability and optimum technological aspects. The most promising fermented milks were evaluated in the context of TNBS- or DSS-induced colitis in mice. The improvement in inflammatory parameters evidenced an alleviation of colitis symptoms as a result of fermented milk consumption. This effect was clearly strain-dependent and modulated by growth within a fermented dairy product. These findings offer new tools and perspectives for the development of immunomodulatory fermented dairy products for targeted populations.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 53, Part A, February 2016, Pages 60–69
نویسندگان
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