Dairy propionibacteria as human probiotics: A review of recent evidence

Autor: Gwénaël Jan, Fabien J. Cousin, Denis D. G. Mater, Benoît Foligné
Přispěvatelé: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre National Interprofessionnel de l'Economie Laitière [Paris] (CNIEL), Centre d’Infection et d’Immunité de Lille - INSERM U 1019 - UMR 9017 - UMR 8204 (CIIL), Centre National de la Recherche Scientifique (CNRS)-Centre Hospitalier Régional Universitaire [Lille] (CHRU Lille)-Université de Lille-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut Pasteur de Lille, Réseau International des Instituts Pasteur (RIIP)-Réseau International des Instituts Pasteur (RIIP), Institut Pasteur de Lille, Réseau International des Instituts Pasteur (RIIP)-Réseau International des Instituts Pasteur (RIIP)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Lille-Centre Hospitalier Régional Universitaire [Lille] (CHRU Lille)-Centre National de la Recherche Scientifique (CNRS), Centre d’Infection et d’Immunité de Lille (CIIL) - U1019 - UMR 8204 (CIIL), Réseau International des Instituts Pasteur (RIIP)-Réseau International des Instituts Pasteur (RIIP)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)
Jazyk: angličtina
Rok vydání: 2011
Předmět:
probiotic
propionibacteria
short-chain fatty acid
review
propionibacterium
Propionibacterium
Health benefits
Probiotic
Biochemistry
produit laitier
law.invention
03 medical and health sciences
law
Intestinal inflammation
intestin
Propionibacteria
Short-chain fatty acid
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Food science
030304 developmental biology
2. Zero hunger
0303 health sciences
biology
acide gras
030306 microbiology
business.industry
biology.organism_classification
Food safety
probiotique
[SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology
revue
3. Good health
Biotechnology
Intestinal motility
Agricultural sciences
Experimental strategy
bactérie propionique
Cancer development
business
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Sciences agricoles
Food Science
Zdroj: Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2011, 91 (1), pp.1-26. ⟨10.1051/dst/2010032⟩
Dairy Science & Technology, 2011, 91 (1), pp.1-26. ⟨10.1051/dst/2010032⟩
Dairy Science and Technology 1 (91), 1-26. (2011)
ISSN: 1958-5586
1958-5594
DOI: 10.1051/dst/2010032⟩
Popis: International audience; Probiotics have been the subject of intensive research, mainly focusing on bifidobacteria and lactic acid bacteria. However, there is evidence that dairy propionibacteria also display probiotic properties, which as yet have been underestimated. The aim of this paper is to review recent data which report probiotic characteristics of dairy propionibacteria and to distinctly organise them based on the experimental strategy employed: ranked from in vitro evidence to in vivo trials, which is a new approach. In addition to the selection criteria for probiotics in areas such as food safety, technological and digestive stress tolerance, many potential health benefits have been described which include modulation of microbiota and metabolic activity in the gut, modulation of intestinal motility and absorption, impact on intestinal inflammation, modulation of the immune system and potential modulation of risk factors for cancer development. The robust nature of dairy propionibacteria towards technological stresses should allow their future use in various fermented probiotic foods. Among the probiotic properties of dairy propionibacteria described in the literature, some of these properties are different from those reported for bifidobacteria and lactic acid bacteria. However, supplementation with dairy propionibacteria in randomised, placebo-controlled, double-blind human trials has mainly involved mixtures of propionibacteria with probiotic bacteria from other genera. Clinical studies involving the use of dairy propionibacteria alone are lacking. Such studies will allow the specifically observed health benefits to be attributed to dairy propionibacteria. This, in turn, will allow the investigation of the synergistic effects with other probiotic bacteria or beneficial food components.
Databáze: OpenAIRE
Externí odkaz: