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Combining selected immunomodulatory Propionibacterium freudenreichii and Lactobacillus delbrueckii strains: Reverse engineering development of an anti-inflammatory cheese.

Authors
  • Plé, Coline1
  • Breton, Jérôme1
  • Richoux, Romain2
  • Nurdin, Marine2
  • Deutsch, Stéphanie-Marie3, 4
  • Falentin, Hélène3, 4
  • Hervé, Christophe5
  • Chuat, Victoria3, 4, 6
  • Lemée, Riwanon5
  • Maguin, Emmanuelle7, 8
  • Jan, Gwénaël3, 4
  • Van de Guchte, Maarten7, 8
  • Foligné, Benoit1
  • 1 Institut Pasteur de Lille, Lactic Acid Bacteria & Mucosal Immunity, Center for Infection and Immunity of Lille, Lille, France. , (France)
  • 2 Actalia Produits Laitiers, Agrocampus Ouest, Rennes cedex, France. , (France)
  • 3 Science et Technologie du Lait et de l'Œuf, INRA, Rennes, France. , (France)
  • 4 Agrocampus Ouest, Rennes, France. , (France)
  • 5 Laboratoires Standa, Caen, France. , (France)
  • 6 CIRM-BIA, Centre Internationale de Ressources Microbiennes-Bactéries d'Intérêt Alimentaire, Rennes, France. , (France)
  • 7 INRA, Jouy-en-Josas, France. , (France)
  • 8 AgroParisTech, UMR Micalis, Jouy-en-Josas, France. , (France)
Type
Published Article
Journal
Molecular Nutrition & Food Research
Publisher
Wiley (John Wiley & Sons)
Publication Date
April 2016
Volume
60
Issue
4
Pages
935–948
Identifiers
DOI: 10.1002/mnfr.201500580
PMID: 26640113
Source
Medline
Keywords
License
Unknown

Abstract

This work reveals the probiotic potential of this bacterial mixture, in the context of fermented dairy products. It opens new perspectives for the reverse engineering development of anti-inflammatory fermented foods designed for target populations with IBD, and has provided evidences leading to an ongoing pilot clinical study in ulcerative colitis patients.

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