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Propionic bacteria that produce an anti-inflammatory protein

Propionic acid bacteria are widely used in the manufacture of cheese, where they play a key role in ripening. They also have proven anti-inflammatory properties as they release anti-inflammatory proteins. When consumed in an appropriate formulation, they can reach the colon alive, where they are metabolically active and can modulate the microbiota and inflammation.

Une bactérie propionique aux propriétés anti-inflammatoires
Updated on 12/06/2018
Published on 10/25/2018

Context

The propionic bacteria used in cheese manufacturing may have beneficial effects on health and notably local effects in the colon, where they are metabolically active. Working on mice, a research team based in Rennes has demonstrated a protective effect against acute colitis of Propionibacterium freudenreichii.

The SlpB protein, one of the surface proteins in P. freudenreichii, plays a crucial role in cell binding (do Carmo et al., 2017). It induces the secretion of anti-inflammatory interleukins (IL-6, IL-10) and reduces the induction of pro-inflammatory cytokines (IL12, IFNƔ and TNFα) by human cells.

Advantages

  • GRAS bacteria, known to be safe, used in cheese manufacture
  • Local effects in the digestive tract
  • Binding, immunomodulatory and anti-inflammatory properties of SlpB.

Applications

  • Treatment and prevention of inflammatory diseases such as IBD
  • Functional foods or ingredients.

Download the datasheet
See other opportunities for transfer on the dedicated Inra Transfert website

Contact(s)
chargée de valorisation Inra transfert:
Héloïse Simonson (+33 (0)6 47 05 15 98)

Patents

  • WO 2015/011250 “Vectors for producing and secreting substance of interest by bacteria and applications thereof”.
  • EP20150736194 “Anti-inflammatory properties of a surface protein of Propionibacterium freudenreichii”.

Type of transfer anticipated

Licence or licensing option with R&D programme  
TRL 3