A large scale in vitro screening of Streptococcus thermophilus strains revealed strains with a high anti-inflammatory potential

Junjua, Maira; Kechaou, Noura; Chain, Florian; Awussi, Ahoefa Ablavi; Roussel, Yvonne; Perrin, Clarisse; Roux, Émeline; Langella, Philippe; Bermúdez‐Humarán, Luis G.; Roux, Yves Le; Châtel, Jean-Marc; Dary-Mourot, Annie

doi:10.1016/j.lwt.2016.02.006

Cited by 30 publications

(29 citation statements)

References 37 publications

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“…This Emmental cheese was manufactured at an industrial scale in a local cheese maker's plant and starter bacteria were selected for their immunomodulatory properties: P. freudenreichii CIRM-BIA 129 [20], L. delbrueckii subsp. lactis CNRZ327 [23] and S. thermophilus LMD9 [25]. At the end of ripening, propionibacteria constituted the main flora, above 10 9 CFU.g −1 , which is typical of Emmental cheese [41,42], and the strain P. freudenreichii CIRM-BIA 129 was the only one detected, as shown by PFGE analysis.…”

Section: Discussionmentioning

confidence: 80%

“…Therefore, the aim of this study was to evaluate the beneficial impact of an Emmental, made using three selected anti-inflammatory strains P. freudenreichii CIRM-BIA 129 [20], Lactobacillus delbrueckii subsp. lactis CNRZ327 [23], and Streptococcus thermophilus LMD-9 [25], in the context of Dextran Sodium Sulphate (DSS)-induced colitis in mice.…”

Section: Introductionmentioning

confidence: 99%

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Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

et al. 2020

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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 α (TNFα), Interferon γ (IFNγ) 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.

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Section: Discussionmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

et al. 2020

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“…Furthermore, it has been confirmed that S. thermophilus has various health benefits such as antiinflammatory activity, antimicrobial activity, antioxidant activity, as well as immunomodulation (Junjua et al, 2016;Cui et al, 2017;Uriot et al, 2017). These probiotic effects have a close relationship with the biologically active molecules produced by S. thermophilus such as EPS and bacteriocins (Hols et al, 2005;Junjua et al, 2016;Cui et al, 2017;Uriot et al, 2017).…”

Section: Introductionmentioning

confidence: 92%

Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk

Cui

Zhang

et al. 2020

Front. Microbiol.

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Streptococcus thermophilus plays important roles in the dairy industry and is widely used as a dairy starter in the production of fermented dairy products. The genomes of S. thermophilus strains CS5, CS9, CS18, and CS20 from fermented milk in China were sequenced and used for biodiversity analysis. In the present study, the phylogenetic analysis of all 34 S. thermophilus genomes publicly available including these four strains reveals that the phylogenetic reconstruction does not match geographic distribution as strains isolated from the same continent are not even clustered on the nearby branches. The core and variable genes were also identified, which vary among strains from 0 to 202. CS9 strain contained 127 unique genes from a variety of distantly related species. It was speculated that CS9 had undergone horizontal gene transfer (HGT) during the long evolutionary process. The safety evaluation of these four strains indicated that none of them contains antibiotic resistance genes and that they are all sensitive to multiple antibiotics. In addition, the strains do not contain any pathogenic virulence factors or plasmids and thus can be considered safe. Furthermore, these strains were investigated in terms of their technological properties including milk acidification, exopolysaccharide (EPS) and γ-aminobutyric acid (GABA) production, and in vitro survival capacity in the gastrointestinal tract. CS9 possesses a special eps gene cluster containing significant traces of HGT, while the eps gene clusters of CS5, CS18, and CS20 are almost the same. The monosaccharide compositional analysis indicated that crude EPS-CS5, EPS-CS9, EPS-CS18, and EPS-CS20 contain similar monosaccharide compositions with different ratios. Furthermore, CS9 was one of a few GABA-producing strains that could ferment glutamate to produce GABA, which is beneficial for improving the acid tolerance of the strain. CS18 has the most potential for the production of fermented food among these four strains because of its fast growth rate, rapid acidifying capacity, and stronger acid and bile salt resistance capacity. This study focused on the genome analysis of the four new S. thermophilus strains to investigate the diversity of strains and provides a reference for selecting excellent strains by use of the genome data.

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“…In addition to its role in milk fermentation, it plays an important role in enhancing the flavor and texture of yogurt ( 4 – 6 ). Streptococcus thermophilus was also reported to have various health benefits, such as antimicrobial activity ( 7 ), anti-inflammatory potential ( 8 ), a role in the alleviation of lactose intolerance ( 3 ), gastroprotective effects ( 9 ), and antioxidant and immunomodulation activities ( 3 ).…”

Section: Announcementmentioning

confidence: 99%

Draft Genome Sequence of Streptococcus thermophilus Strain CBC-S77, Isolated from Homemade Dairy Foods in Bulgaria

Shehata

Chandler

Newmaster

2020

Microbiol Resour Announc

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A large scale in vitro screening of Streptococcus thermophilus strains revealed strains with a high anti-inflammatory potential

Cited by 30 publications

References 37 publications

Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

Beneficial Propionibacteria within a Probiotic Emmental Cheese: Impact on Dextran Sodium Sulphate-Induced Colitis in Mice

Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk

Draft Genome Sequence of Streptococcus thermophilus Strain CBC-S77, Isolated from Homemade Dairy Foods in Bulgaria

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