Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Propionibacterium freudenreichii ssp. shermanii is a probiotic bacterium traditionally used in cheese production, notably Emmental cheese. Recent research has explored its potential benefits in inflammatory bowel disorders (IBD), such as Crohn's disease and ulcerative colitis. The scientific evidence supporting its use is emerging but still limited in scope and quality.

Preclinical studies have demonstrated that P. freudenreichii can exert anti-inflammatory effects in animal models of colitis. These effects are thought to be mediated by the production of short-chain fatty acids (notably propionate and acetate), and unique anti-inflammatory compounds called "propionins." These metabolites can help modulate the immune response, reduce pro-inflammatory cytokines, and promote gut barrier integrity. In vitro studies have shown that this bacterium can downregulate inflammatory mediators such as IL-8 in human intestinal epithelial cells.

Human clinical evidence remains sparse. A few small clinical trials and pilot studies have used P. freudenreichii as part of multistrain probiotic formulations in IBD patients, with some reports of improved symptoms and reduced inflammation. However, these studies are generally underpowered and often confounded by the use of other probiotic strains, making it difficult to attribute benefits solely to P. freudenreichii.

In summary, there is a scientific rationale and some early evidence for the use of P. freudenreichii ssp. shermanii in IBD, but the current level of evidence is low and more rigorous clinical trials are needed.

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