ArticleAIMS microbiology2025
Cheese starter cultures attenuate inflammation in the in vitro Caco-2 model.
Article in AIMS microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Development of Predictive Models for Long-Term Endoscopic Response to Ustekinumab in Crohn's Disease Based on Plasma Proteomics.Journal of inflammation research · 2025Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Chronic inflammation is identified to be an underlying pathophysiology in different conditions including inflammatory bowel disease (IBD). Since the aberrant interaction of the mucosal immune system with the dysbiotic flora has been reported to contribute to IBD development, probiotics have been studied for potential prophylaxis and treatment. In this regard, fermented dairy foods are a rich source of probiotics and bioactive compounds. However, limited studies have determined the impact of fermented dairy products in the context of chronic inflammation. In particular, a potential role for dairy starter cultures is not well studied. Hence, in this study we evaluated the anti-inflammatory effect of two cheese starter cultures (
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