In Vivo Study of Probiotic and Anti-Candida Albicans Properties of Lactobacillus Rhamnosus Lcr35®

Abstract : Probiotics are defined by the Food and Agriculture Organization and the World Health Organization as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host” (1). Lactobacillus rhamnosus Lcr35® strain, marketed as a probiotic for its anti - Candida albicans properties (2,3), is genetically and physiologically well - characterized. Moreover, ingredients included in formulations containing Lcr35®, are able to increase its probiotic effects. However, mechanisms of action of Lcr35®, as other probiotics, a re still unknown and knowledge about these mechanisms are becoming a priority today. In order to investigate the molecular mechanisms involved in the Lcr35® strain probiotic properties, in vivo studies using C. elegans have been carried out on: (i) nematode survival in presence of the probiotic strain, potentialized or not, (ii) preventive and curative effects of Lcr35® on C. elegans against C. albicans infection and (iii) transcriptomic approaches used to identify the signaling pathways and the molecular mechanisms involved in anti C. albicans effect of Lcr35®. C. albicans pathogenicity is generally related to hyphae formation, which induce host cell destruction. A recent publication (4) has shown a reduction in C. albicans pathogenicity by a preventive treatment of the worm with a Lactobacillus paracasei, but without a significant reducing of filamentation. Thereby, experiments on reduction of filamentation of C. albicans by Lcr35® will be achieved. In closing, our studies on Lcr35® curative effects against C.albicans will be the first to be performed, as there is no paper on this subject Related publications: 1. FAO & WHO. Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria. Food Nutr. Pap. (2001). doi:10.1201/9781420009613.ch16 2. Nivoliez, A. et al. Influence of manufacturing processes on in vitro properties of the probiotic strain Lactobacillus rhamnosus Lcr35®. J. Biotechnol. 160, 236–241 (2012). 3. Nivoliez, A. et al. Influence of manufacturing processes on cell surface properties of probiotic strain Lactobacillus rhamnosus Lcr35®. Appl. Microbiol. Biotechnol. 99, 399–411 (2015). 4. de Barros, P. P. et al. Lactobacillus paracasei 28.4 reduces in vitro hyphae formation of Candida albicans and prevents the filamentation in an experimental model of Caenorhabditis elegans. Microb. Pathog. 117, 80–87 (2018).
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Submitted on : Wednesday, November 21, 2018 - 11:10:19 AM
Last modification on : Thursday, March 21, 2019 - 3:08:03 PM

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Cyril Poupet, Adrien Nivoliez, Olivier Camares, Stéphanie Bornes. In Vivo Study of Probiotic and Anti-Candida Albicans Properties of Lactobacillus Rhamnosus Lcr35®. C. elegans SPAMS Meeting, Jun 2018, Madison, United States. ⟨http://conferences.union.wisc.edu/ceaging/⟩. ⟨hal-01929449⟩

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