Project partners:
• Institute for Biological Research "Siniša Stanković" – National Institute of the Republic of Serbia, University of Belgrade (IBISS)
• Institute of Molecular Genetics and Genetic Engineering, University of Belgrade (IMGGE)
• Phytonet DOO

Period: January – December 2025

Project coordinator: Dr. Ana Đorđević, Principal Research Fellow, Head of the Depatment of Biochemistry

Key team members:
• Dr. Danijela Vojnović Milutinović, IBISS, University of Belgrade
• Dr. Ana Teofilović, Senior Research Associate, IBISS, University of Belgrade
• Miloš Vratarić, Research Assistant, IBISS, University of Belgrade
• Dr. Ivana Strahinić, Principal Research Fellow, IMGGE, University of Belgrade,
• Dr. Nemanja Stanisavljević, Senior Research Associate, IMGGE, University of Belgrade,
• Dr. Bojan Pavlović, Chief Executive Officer, Phytonet doo

About the project:

Metabolic dysfunction-associated steatotic liver disease (MASLD) is the most prevalent liver disease in the Western world imposing an estimated annual economic burden of up to EUR 75 billion in Europe. It is often associated with alterations in the gut microbiota, making probiotic bacteria a potential treatment. An animal study showed that oral administration of the probiotic strain Lactobacillus helveticus BGRA43 reduces hepatic steatosis in obese mice, normalizes the level of the ALT enzyme, lowers key proinflammatory mediators in the liver, and limits lipogenesis in hepatocytes. In contrast to conventional liver support therapies, Lactobacillus helveticus BGRA43 works by restoring balance within the gut-liver axis.

A clinical trial with a dietary supplement LiverDophilus^®, based on Lactobacillus helveticus BGRA43 is currently underway to confirm its benefits for human health. Further development of Lactobacillus helveticus BGRA43 in the form of fermented dairy products, e.g. yogurt, sour milk, is planned.

The project launches Lactobacillus helveticus BGRA43 as the strategically positioned probiotic LiverDophilus^®, which is an innovative solution for the treatment of MASLD. The further development of fermented dairy products will bring functional foods to the market, both of which represent a unique segment in the liver health sector.