Synopsis

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

Lactobacillus kefiri is a probiotic bacterium commonly found in kefir, a fermented milk product. There is a scientific basis for using probiotics, including L. kefiri, to help mitigate some side effects of antibiotics, particularly antibiotic-associated diarrhea (AAD). Antibiotics disrupt the natural gut microbiota, often leading to gastrointestinal complaints such as diarrhea. Several clinical studies and meta-analyses have established that certain strains of Lactobacillus (such as L. rhamnosus GG and L. casei) can reduce the incidence and severity of AAD. However, for L. kefiri specifically, the direct clinical evidence is limited but emerging.

Preclinical studies and in vitro experiments indicate that L. kefiri is capable of surviving gastric transit, adhering to intestinal cells, and inhibiting pathogens, suggesting a potential role in restoring gut microbial balance after antibiotic use. Small-scale human studies have shown that kefir consumption (which includes L. kefiri among other microbes) can improve gut microbiota diversity and reduce gastrointestinal symptoms. However, the evidence is not as robust or specific as it is for other Lactobacillus species, and larger, well-controlled clinical trials are needed to confirm these effects for L. kefiri alone.

In summary, the use of L. kefiri for supporting gut health during or after antibiotic therapy is grounded in scientific plausibility and limited clinical data, but the overall strength of direct evidence remains modest.

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