Propionibacterium freudenreichii MAK10P23F and Reduced Inflammation

• Identification of proteins involved in the anti-inflammatory properties of Propionibacterium freudenreichii by means of a multi-strain study

  • 2017-04-13
  • Scientific Reports 7(1)
  • • S. Deutsch
    • M. Mariadassou
    • P. Nicolas
    • S. Parayre
    • Rozenn Le Guellec
    • Victoria Chuat
    • V. Péton
    • C. Le Maréchal
    • J. Burati
    • V. Loux
    • V. Briard-Bion
    • J. Jardin
    • C. Ple
    • B. Foligné
    • G. Jan
    • H. Falentin

  • PubMed: 28406170
  • DOI: 10.1038/srep46409

  1 Insight on

  • Reduced Inflammation

  • Low evidence

  Propionibacterium freudenreichii, a dairy starter, can reach a population of almost 10^9 propionibacteria per gram in Swiss-type cheese at the time of consumption. Also consumed as a probiotic, it displays strain-dependent anti-inflammatory properties mediated by surface proteins that induce IL-10 in leukocytes.

  Effect

  Beneficial

  Effect size

  Large