Toxicological safety evaluation of live Anaerobutyricum soehngenii strain CH106

Jos F.M.L. Seegers*, Ismail Sahin Gül, Stijn Hofkens, Sonja Brosel, Gudrun Schreib, Jara Brenke, Claudia Donath, Willem M. de Vos

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)


The gut commensal Anaerobutyricum soehngenii is an anaerobe that can produce both propionate and butyrate, metabolites that have been shown to have a positive effect on gut and overall health. Murine and human dose finding studies have shown that oral intake of A. soehngenii has a positive influence on peripheral insulin resistance, thereby reducing the risk of type 2 diabetes. A recent human intervention provided support for the mode of action of A. soehngenii as it affected gene expression in the duodenum, stimulated the secretion of GLP-1 and improved insulin sensitivity. For these reasons A. soehngenii has been proposed as a food ingredient. Before introducing this bacterium to the food chain, however, it must be established that oral intake of live A. soehngenii bacteria does not pose any health risk. As part of the safety analysis of A. soehngenii strain CH106, we performed genotoxicity assays to determine its mutagenic potential (bacterial reverse mutation and in vitro mammalian cell micronucleus tests) and a 90-day subchronic toxicity study in rats to determine overall toxicity potential. The results of both genotoxicity studies were negative, showing no genotoxic effects. For the 90-day subchronic toxicity study, no adverse events were registered that could be attributed to the feeding with A. soehngenii strain CH106. Even at the highest dose, which exceeds the expected daily human intake more than 100-fold, no adverse events were observed. These result support the conclusion that the use of A. soehngenii strain CH106 as a food ingredient is safe.

Original languageEnglish
Pages (from-to)244-257
JournalJournal of Applied Toxicology
Issue number2
Early online date29 Jun 2021
Publication statusPublished - 2022


  • Anaerobutyricum soehngenii
  • beneficial microorganism
  • food ingredient
  • genotoxicity
  • microbiota
  • safety
  • subchronic toxicity


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