Viabilité, propriétés technologiques et effets anti-inflammatoires et anti-obésité de nouvelles souches probiotiques dans les produits laitiers

Authors: Demers Mathieu, Véronique
Advisor: Fliss, IsmaïlSt-Gelais, Daniel
Abstract: Chronic Inflammation can play an important role in the development of the pathogenesis related with obesity. It has been demonstrated that some probiotics (Lactobacillus, Bifidobacterium) can prevent obesity and inflammation by reducing the liberation of LPS by intestinal epithelial cell. Probiotic have reduced adipose cells weight (size) by decrease the liberation of pro-inflammatory cytokine (IL-6, TNF-α). No dairy product containing anti-inflammatory and anti-obesity probiotics are currently available in North America. The viability of probiotic is important during the manufacture and the storage of dairy product since cheese (50 g) and yogurt (100 g) must contain at least 109 colony forming unity (cfu) of the specific probiotic strain with health claims. This study focuses on the viability and technological, anti-inflammatory and anti-obesity properties of new probiotic strains in low-fat yogurt and Cheddar cheese. To obtain a good viability, it is important to select the best combination of thermophilic strains to constitute a yogurt starter or Lactococcus strains to constitute a cheese starter to be compatible with probiotics. Bifidobacteria strains had more difficult to maintain a target population of 109 bacteria per serving cheese or yogurt than lactobacilli strains. Among five probiotic candidates, Bifidobacteria animalis ssp. lactis Bf141 and Lactobacillus rhamnosus Lb102 have demonstrated the best anti-obesity and technological properties in dairy products. The both probiotic strains survived to the gastrointestinal passage. The reduction of body weight gain and white adipose tissue of mice was more important with probiotics milks than milk without probiotic. Weight reduction was greater with Bf141 strain. The anti-obesity effect was greater with milks than with yogurts. Milk was therefore a better vector than yogurt for probiotic bacteria with anti-obesity effect.
Document Type: Thèse de doctorat
Issue Date: 2015
Open Access Date: 23 April 2018
Grantor: Université Laval
Collection:Thèses et mémoires

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