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Microbiology: Current Research 2017
Volume 1 Issue 2
Notes:
Microbes Infection 2017
September 28-29, 2017 | London, UK
Microbes Infection
38th Annual congress on
Gwenael Jan, Microbiology: Current Research 2017
Why buy probiotics while they are already in
your fridge? The 2-in-1 effect of dairy bacteria
as both immune modulators and cheese starters
Scope: Inflammatory bowel diseases (IBD) constitute a
growing public health concern in western countries. Bacteria
with anti-inflammatory properties are lacking in the dysbiosis
accompanying IBD. Selected strains of probiotic bacteria with
anti-inflammatory properties accordingly alleviate symptoms
and enhance treatment of ulcerative colitis in clinical trials.
Such properties are also found in selected strains of dairy
starters such as Propionibacterium freudenreichii. Cheese
constitutes an important source of bacteria, which can have
beneficial effects, depending on the species or strain. We
thus investigated the possibility to develop a fermented dairy
product, combining both starter and probiotic abilities of
propionic acid bacteria, designed to extend remissions in IBD
patients.
Methods & Results: We developed a single-strain P.
freudenreichii-fermented experimental pressed cheese using a
strain previously selected for its anti-inflammatory properties.
Key immunomodulatory P. freudenreichii surface proteins
were expressed within the cheese matrix, as evidenced by in
situ proteomics. Consumption of this experimental fermented
dairy product protected mice against TNBS-induced colitis,
alleviating severity of symptoms, modulating local and
systemic inflammation, as well as colonic oxidative stress and
epithelial cell damages. As a control, the corresponding sterile
dairy matrix failed to afford such protection.
Biography
Gwénaël Jan focuses his research activity on the “2-in-1” properties of selected strains
of dairy bacteria, both as starters for fermented dairy products, and as probiotic benefi-
cial microbes. Following a PhD in Rennes University and Post-doc inAberdeen Institute
of Medical Sciences, he joined INRA in 1998 to study probiotic abilities of dairy propi-
onibacteria. In close collaboration with INSERM, Pasteur Institute, Rennes University
Hospital, as well as with dairy industry stakeholders, he develops a research activity
spanning from food technology and molecular microbiology to preclinical and clinical
investigations.
Gwenael Jan
Agrocampus Ouest, France