Combining selected immunomodulatory XXXX and @entity6043 strains: Reverse engineering development of an anti-inflammatory cheese.

@entity1 @entity32 @entity19 @entity31 @entity6636 @entity29 @entity1960 @entity20455 @entity880 @entity6043 @entity10776 @entity6137
SCOPE: @entity29 ( @entity29 ) constitute a growing public health concern in western countries. Bacteria with anti-inflammatory properties are lacking in the @entity6636 accompanying @entity29 . Selected strains of probiotic bacteria with anti-inflammatory properties accordingly alleviate symptoms and enhance treatment of @entity31 in clinical trials. Such properties are also found in selected strains of dairy starters such as @entity20455 and @entity6043 . We thus investigated the possibility to develop a fermented dairy product, combining both starter and probiotic abilities of both @entity880 and @entity6137 bacteria, designed to extend remissions in @entity29 @entity1 . METHODS AND RESULTS: We developed a single-strain @entity6043 -fermented milk and a two-strain @entity20455 and @entity6043 -fermented experimental pressed cheese using strains previously selected for their anti-inflammatory properties. Consumption of these experimental fermented dairy products protected @entity19 against @entity10776 -induced @entity1960 , alleviating severity of symptoms, modulating local and systemic @entity32 , as well as colonic oxidative stress and epithelial cell damages. As a control, the corresponding sterile dairy matrix failed to afford such protection. CONCLUSION: This work reveals the probiotic potential of this bacterial mixture, in the context of fermented dairy products. It opens new perspectives for the reverse engineering development of anti-inflammatory fermented foods designed for target populations with @entity29 , and has provided evidences leading to an ongoing pilot clinical study in @entity31 @entity1 . This article is protected by copyright. All rights reserved.
