Interventions with fermented milk products, which contain lactic acid bacteria (LAB), have been shown to attenuate GI inflammation in a mouse model of colitis though various mechanisms such as altering the gut microbiome to reduce colitogenic microbes [39], reducing production of Th1-type cytokines [40], reducing IL-6 by a polysaccharide peptidoglycan component of LAB [41], reducing IL-6 and TNF-α expression by fatty acids produced during LAB fermentation of milk [42], and activation of epidermal growth factor receptor on intestinal epithelial cells [43]. The gene discussed is EGFR; the disease is colitis.