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This study aimed to evaluate the impact of probiotics on inflammation in newly weaned beef steers following LPS treatment.

November 25, 2025The Journal of ImmunologyOpen Access

Probiotics may decrease inflammation caused by lipopolysaccharide treatment as measured by haptoglobin concentration 9205

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Randomised trial shows probiotics lowered haptoglobin in beef steers after bacterial infection, indicating improved immune status.

This study aimed to evaluate the impact of probiotics on inflammation in newly weaned beef steers following LPS treatment.
Three hundred sixty beef steers were divided into control and probiotic treatment groups.
Probiotics were administered at 50mg/head/day for six weeks post-weaning.
Blood samples were collected to measure haptoglobin concentrations after LPS and sham treatments.
Control-fed cattle showed a 771ng/ml increase in haptoglobin after LPS treatment, compared to 369ng/ml in sham-treated.
Probiotic-fed cattle had a 301ng/ml increase in haptoglobin post-LPS treatment vs. 110ng/ml in sham.
Probiotics modulated inflammation, resulting in lower haptoglobin responses compared to controls.

Chitko-McKown et al. (2025) studied this question.

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