Propionibacterium freudenreichii is a probiotic bacterium mainly known for its use in cheese fermentation, but it has also been investigated for potential health benefits, including effects on inflammatory bowel diseases such as colitis. Scientific interest in this strain largely stems from its ability to produce short-chain fatty acids (SCFAs), particularly propionate, which have known anti-inflammatory properties in the gut. Several preclinical studies in animal models of colitis (such as dextran sulfate sodium-induced colitis in mice) have shown that administration of P. freudenreichii can reduce inflammatory markers, improve mucosal integrity, and decrease disease severity. These effects are thought to be mediated through SCFA production and modulation of immune responses.

However, clinical evidence in humans remains limited. A few small pilot studies and clinical trials have included P. freudenreichii as part of multi-strain probiotic formulations, showing some promise in reducing symptoms or maintaining remission in ulcerative colitis, but the data are neither robust nor specific to this strain alone. Systematic reviews and meta-analyses of probiotics for colitis generally highlight strains from other genera (such as Lactobacillus and Bifidobacterium) as having more consistent evidence. Thus, while there is scientific rationale and some supportive preclinical evidence, the overall clinical evidence for P. freudenreichii in treating colitis is currently limited and warrants further study.