Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Lactococcus lactis is a lactic acid bacterium commonly used in the fermentation of dairy products and is increasingly studied for its potential probiotic benefits. Regarding the support or treatment of food allergies, there is some emerging scientific evidence, primarily from preclinical (animal) studies and very limited human data, suggesting that Lactococcus lactis may help modulate immune responses involved in allergic reactions. Specifically, studies have shown that oral administration of L. lactis strains engineered to express allergens or immunomodulatory molecules can reduce allergic symptoms in animal models, such as mice sensitized to food allergens like ovalbumin or peanut protein. These effects are believed to be mediated by a shift from a Th2-dominated immune response (which promotes allergy) to a more balanced Th1/Th2 response or increased regulatory T cell activity.

However, robust clinical evidence in humans is lacking. While some small-scale clinical trials with other lactic acid bacteria (such as Lactobacillus or Bifidobacterium) have shown modest benefits in reducing symptoms of food allergies or atopic dermatitis, similar high-quality clinical trials specifically for Lactococcus lactis are rare. Therefore, while there is a scientific rationale and preliminary evidence, the overall quality and quantity of evidence supporting the use of L. lactis for treating or preventing food allergies in humans is limited at this time, meriting a low-to-moderate evidence rating.

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