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Assessment of the probiotic potential of a dairy product fermented by Propionibacterium freudenreichii in piglets.

  • 2012-08-03
  • Journal of Agricultural and Food Chemistry 60(32)
    • Fabien J. Cousin
    • B. Foligné
    • S. Deutsch
    • S. Massart
    • S. Parayre
    • Y. Le Loir
    • G. Boudry
    • G. Jan

Abstract

Dairy propionibacteria, including Propionibacterium freudenreichii , display promising probiotic properties, including immunomodulation. These properties are highly strain-dependent and rarely studied in a fermented dairy product. We screened 10 strains, grown in a newly developed fermented milk ultrafiltrate, for immunomodulatory properties in vitro. The most anti-inflammatory strain, P. freudenreichii BIA129, was further tested on piglets. P. freudenreichii -fermented product improved food intake and growth of piglets. Colonic mucosa explants of treated pigs secreted less interleukin 8 (-25%, P < 0.05) and tumor necrosis factor α (-20%, P < 0.05), either in basal conditions or after a lipopolysaccharide challenge. By contrast, the gut structure, barrier function (measured ex vivo in Ussing chambers), microbial diversity (assessed by 16S rRNA pyrosequencing), and colonic short-chain fatty acid content were unchanged, assuming maintenance of normal intestinal physiology. In conclusion, this work confirms in vivo probiotic properties of dairy propionibacteria-fermented products, which are promising for the prevention or healing of inflammatory bowel diseases.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Propionibacterium freudenreichii MAK10P23FMaintenance of Normal Intestinal FunctionNeutral
Small
Propionibacterium freudenreichii MAK10P23FReduced Interleukin-8 SecretionBeneficial
Moderate
Propionibacterium freudenreichii MAK10P23FReduced Tumor Necrosis Factor AlphaBeneficial
Moderate
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