Surface proteins of Propionibacterium freudenreichii are involved in its anti-inflammatory properties

Maréchal, Caroline Le; Péton, Vincent; Plé, Coline; Vroland, Christophe; Jardin, Julien; Briard‐Bion, Valérie; Durant, Gaël; Chuat, Victoria; Loux, Valentin; Foligné, Benoît; Deutsch, Stéphanie-Marie; Falentin, Hélène; Jan, Gwénaël

doi:10.1016/j.jprot.2014.07.018

Cited by 93 publications

(115 citation statements)

References 67 publications

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“…A surface protein extract from P. freudenreichii ITG P20 drastically reduced the induction of cytokines IL-12, IFN-c and TNF-a when applied in conjunction with the proinflammatory Lactococcus lactis MG1363 (Le Maréchal et al 2015). In our group the effect of SLP from L. kefiri on activation of antigen presenting cells (macrophages and dendritic cells) is being assessed in presence and absence of TLR-agonist.…”

Section: Interaction With the Immune Systemmentioning

confidence: 99%

Role of S-layer proteins in bacteria

Gerbino

Carasi

Mobili

et al. 2015

World J Microbiol Biotechnol

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S-layers are paracrystalline bidimensional arrays of proteins or glycoproteins that overlay the cell surface of several genus and species of bacteria and archaea. As the outermost layer of several genus and species of microorganisms, S-layer proteins (SLP) are in direct contact with bacterial environment and thus may be involved in many of their surface properties, including adherence to various substrates, mucins and eukaryotic cells, aggregation and coaggregation with yeasts and other bacteria. In addition, SLP have been reported to be responsible for the bacterial protection against detrimental environmental conditions and to play an important role in surface recognition or as carriers of virulence factors. In this mini-review, we bring together the latest evidences about functional and mechanical properties of bacterial SLP from two different perspectives: (A) their role on bacterial adherence to different substrates and surfaces, and (B) their role as mechanical barriers in bacterial harmful environments.

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Section: Interaction With the Immune Systemmentioning

confidence: 99%

Role of S-layer proteins in bacteria

Gerbino

Carasi

Mobili

et al. 2015

World J Microbiol Biotechnol

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“…Out of a selection of 23 strains of P. freudenreichii, a continuum from strains having no immunomodulatory effect to strains with a very marked anti-inflammatory one was observed ex vivo on fresh human peripheral blood mononuclear cells (PBMCs) using Il-10 induction as a marker (Foligné et al 2013). Accordingly, the strain inducing the highest level of IL-10 ex vivo protected mice from induced colitis in vivo, either consumed as a pure culture (Le Marechal et al 2015) or as an experimental semi-hard cheese (Plé et al 2015). In contrast, strains which failed to induce IL-10 ex vivo also failed to protect from colitis in vivo (Jan, unpublished results, ANR project ANR-2010-ALIA-016 "SURFING").…”

Section: Immunomodulation By Dairy Bacteriamentioning

confidence: 99%

“…In contrast, strains which failed to induce IL-10 ex vivo also failed to protect from colitis in vivo (Jan, unpublished results, ANR project ANR-2010-ALIA-016 "SURFING"). The surface compounds involved in this immunomodulation are strain-specific surface proteins of the S-layer-type (Le Marechal et al 2015). By contrast, some P. freudenreichii strains produce a surface beta-glucan exopolysaccharide after growth in a dairy-based medium and display no immunomodulatory properties, while the mutational inactivation of this exopolysaccharide capsule leads to anti-inflammatory properties of the mutant strains (Deutsch et al , 2012.…”

Section: Immunomodulation By Dairy Bacteriamentioning

confidence: 99%

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Thierry

Valence

Deutsch

et al. 2015

Dairy Sci. & Technol.

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Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the manufacture of cheeses and other fermented dairy products. Bacterial species used as starters are mainly chosen according to their intrinsic properties: the milk acidifying capacity for LAB starters and the aromatizing properties of PAB, for example. Beyond the general characteristics of a bacterial species, many key phenotypic traits determining their interest for dairy applications depend on the strain within a given species. Through some examples, this review illustrates how the choice of a bacterial strain with specific technological characteristics, within a given species of LAB or PAB, can determine the final properties in the end product. This concerns the technological properties of cheeses, such as flavour, texture, and opening formation, and their functional properties, such as inhibition of undesirable microorganisms and health properties. When known, the genetic determinants of the diversity are presented. This review emphasizes the importance of preserving and exploring microbial resources at the intraspecific level, as an unending source of diversity for innovation in food fermentation.

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“…Internalin-like proteins have been described in other bacteria, including food-grade bacteria like L . casei or Propionibacterium freudenreichii [25], but their biological function remains unclear [39, 40]. Of note, L .…”

Section: Discussionmentioning

confidence: 99%

Contribution of sortase SrtA2 to Lactobacillus casei BL23 inhibition of Staphylococcus aureus internalization into bovine mammary epithelial cells

et al. 2017

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Probiotics have been considered as a promising strategy to prevent various diseases in both humans and animals. This approach has gained interest in recent years as a potential means to control bovine mastitis. In a previous study, we found that several L. casei strains, including BL23, were able to inhibit the internalization of S. aureus, a major etiologic agent of mastitis, into bovine mammary epithelial cells (bMEC). This antagonism required a direct contact between L. casei and bMEC or S. aureus, suggesting the inhibition relied on interactions between L. casei cell surface components and bMEC. In this study, we have investigated the impact of some candidates which likely influence bacteria host cell interactions. We have shown that L. casei BL23 fbpA retained its inhibitory potential, indicating that L. casei BL23 antagonism did not rely (solely) on competition between S. aureus and L. casei fibronectin-binding proteins for adhesion to bMEC. We have then investigated the impact of four sortase mutants, srtA1, srtA2, srtC1 and srtC2, and a double mutant (srtA1-srtA2) on L. casei BL23 inhibitory potential. Sortases are responsible for the anchoring on the bacterial cell wall of LPXTG-proteins, which reportedly play an important role in bacteria-host cell interaction. All the srt mutants tested presented a reduced inhibition capacity, the most pronounced effect being observed with the srtA2 mutant. A lower internalization capacity of L. casei srtA2 into bMEC was also observed. This was associated with several changes at the surface of L. casei BL23 srtA2 compared to the wild type (wt) strain, including altered abundance of some LPXTG- and moonlighting proteins, and modifications of cell wall structure. These results strongly support the role of sortase A2 in L. casei BL23 inhibition against S. aureus internalization. Deciphering the contribution of the cell surface components altered in srtA2 strain in the inhibition will require further investigation.

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Surface proteins of Propionibacterium freudenreichii are involved in its anti-inflammatory properties

Cited by 93 publications

References 67 publications

Role of S-layer proteins in bacteria

Role of S-layer proteins in bacteria

Strain-to-strain differences within lactic and propionic acid bacteria species strongly impact the properties of cheese–A review

Contribution of sortase SrtA2 to Lactobacillus casei BL23 inhibition of Staphylococcus aureus internalization into bovine mammary epithelial cells

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