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enterococcus faecium CRL183
- Development stage
- Preclinical
- Lead developer
- Centro de Referencia para Lactobacilos
- Modality
- Synthetic Biology Platforms → Engineered Microbial Therapeutics → Microbiome Therapeutics, Fresh FMT → Fecal Microbiota Transplantation (FMT) → Microbiome Therapeutics, Yeast Strains → Single Strain Products → Live Biotherapeutic Products → Microbiome Therapeutics, Bacterial Strains → Single Strain Products → Live Biotherapeutic Products → Microbiome Therapeutics, Defined Consortia → Multi-strain Products → Live Biotherapeutic Products → Microbiome Therapeutics, Frozen FMT → Fecal Microbiota Transplantation (FMT) → Microbiome Therapeutics, Genetically Modified Bacteria → Engineered Microbial Therapeutics → Microbiome Therapeutics, Microbial Metabolites → Microbiome-Derived Products → Microbiome Therapeutics, Microbial Proteins → Microbiome-Derived Products → Microbiome Therapeutics, Complex Communities → Multi-strain Products → Live Biotherapeutic Products → Microbiome Therapeutics
- Administration
- Oral
01
Overview
Enterococcus faecium CRL183 is a probiotic bacterial strain originally isolated from artisanal cheese and extensively studied by the Centro de Referencia para Lactobacilos (CERELA) in Argentina. It is primarily investigated for its potential to improve lipid profiles, specifically by increasing HDL-cholesterol and reducing triglycerides, thereby offering a potential adjuvant strategy for cardiovascular disease prevention. The strain is often incorporated into functional foods like fermented milk or yogurt. Its mechanism involves the modulation of gut microbiota and potential interaction with bile acid metabolism via bile salt hydrolase activity, though its direct impact on atherosclerosis remains a subject of ongoing research.
- Other names
- E. faecium CRL183Enterococcus faecium strain CRL183
02
Targets
BSH (Bile salt hydrolase)
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