Ulcerative colitis (UC) is an immune mediated chronic inflammatory bowel disease that results at least in part of an abnormal immune response to environmental factors including the intestinal microbiota. Thus, use of probiotics (microorganisms that are believed to provide health benefits when consume) may restore the gastrointestinal microbiota and reduce intestinal inflammation. Propionibacterium freudenreichii is used for the production of fermented food products (cheese). Some selected strains have strong anti-inflammatory properties. Use of cheese based on a monoxenic culture of anti-inflammatory strain of Propionibacterium freudenreichii may decrease disease activity during ulcerative colitis.
Study Type
INTERVENTIONAL
Allocation
NA
Purpose
TREATMENT
Masking
NONE
Enrollment
7
CHU de Rennes
Rennes, France
Response rate
Response rate is defined by a decrease of at least two points of the Simple Clinical Colitis Index (SCCI)
Time frame: Week 8
Rate of clinical response
Time frame: Week 4
Rate of clinical remission
Clinical remission rate is defined by a SCCI\<3
Time frame: Week 4
Rate of clinical remission
Clinical remission rate is defined by a SCCI\<3
Time frame: Week 8
Rate of mucosal healing
Mucosal Healing is defined by a Mayo endoscopic subscore of 0 or 1
Time frame: Week 8
Rate of deep (clinical and endoscopic) remission
Deep remission is defined clinically and by endoscopic exams
Time frame: Week 8
Side effects
Assessment of adverse events
Time frame: Week 8
Rate of response based on presence of Proprionibacterium freudenreichii in stools at week 0
Proprionibacterium freudenreichii analysis in stools
Time frame: Week 8
Remission rate based on presence of Proprionibacterium freudenreichii in stools at week 0
Proprionibacterium freudenreichii analysis in stools
Time frame: Week 8
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