INRA, UMR1253 Science et Technologie du Lait et de l'Œuf, F-35042 Rennes, France.
Food Microbiol. 2012 Oct;32(1):135-46. doi: 10.1016/j.fm.2012.05.003. Epub 2012 May 19.
Dairy propionibacteria display probiotic properties which require high populations of live and metabolically active propionibacteria in the colon. In this context, the probiotic vector determines probiotic efficiency. Fermented dairy products protect propionibacteria against digestive stresses and generally contain a complex mixture of lactic and propionic acid bacteria. This does not allow the identification of dairy propionibacteria specific beneficial effects. The aim of this study was to develop a dairy product exclusively fermented by dairy propionibacteria. As they grow poorly in milk, we determined their nutritional requirements concerning carbon and nitrogen by supplementing milk ultrafiltrate (UF) with different concentrations of lactate and casein hydrolysate. Milk or UF supplemented with 50 mM lactate and 5 g L(-1) casein hydrolysate allowed growth of all dairy propionibacteria studied. In these new fermented dairy products, dairy propionibacteria remained viable and stress-tolerant in vitro during minimum 15 days at 4 °C. The efficiency of milk fermented by the most tolerant Propionibacterium freudenreichii strain was evaluated in piglets. Viability and SCFA content in the colon evidenced survival and metabolic activity of P. freudenreichii. This work results in the design of a new food grade vector, which will allow preclinical and clinical trials.
乳制品丙酸杆菌具有益生菌特性，需要在结肠中存在大量活的和代谢活跃的丙酸杆菌。在这种情况下，益生菌载体决定了益生菌的效率。发酵乳制品可以保护丙酸杆菌免受消化应激，通常含有复杂的乳酸和丙酸菌群混合物。这使得无法确定乳制品丙酸杆菌特有的有益作用。本研究旨在开发一种专门由乳制品丙酸杆菌发酵的乳制品。由于它们在牛奶中生长不良，我们通过用不同浓度的乳酸盐和酪蛋白水解物补充牛奶超滤物（UF）来确定它们对碳和氮的营养需求。牛奶或 UF 补充 50mM 乳酸盐和 5g/L 酪蛋白水解物可允许所有研究的乳制品丙酸杆菌生长。在这些新的发酵乳制品中，乳制品丙酸杆菌在 4°C 下至少 15 天的体外保持存活和耐受应激。最耐受的丙酸杆菌属菌株发酵牛奶的效率在仔猪中进行了评估。结肠中的存活率和 SCFA 含量表明丙酸杆菌属在体内的存活和代谢活性。这项工作设计了一种新的食品级载体，将允许进行临床前和临床试验。
