Synopsis

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

Lactobacillus delbrueckii, particularly its subspecies such as L. delbrueckii subsp. bulgaricus, is a well-known lactic acid bacterium used in dairy fermentations, especially yogurt. Its use in supporting or treating Inflammatory Bowel Disorders (IBD), including Crohn’s disease and ulcerative colitis, is primarily based on its probiotic properties. Several clinical studies and experimental models have explored the effects of probiotics containing L. delbrueckii (often in combination with other strains like Streptococcus thermophilus and Lactobacillus acidophilus) on IBD outcomes.

Evidence suggests that L. delbrueckii can help modulate gut microbiota, enhance mucosal barrier function, and reduce inflammatory cytokine production. However, most clinical trials have evaluated mixed probiotic formulations rather than L. delbrueckii alone, making it difficult to isolate its specific effects. Some studies have shown modest improvements in symptoms and inflammatory markers in IBD patients consuming probiotic yogurts containing L. delbrueckii, but systematic reviews and meta-analyses generally find the evidence to be limited or of low quality.

In summary, the use of Lactobacillus delbrueckii for IBD is supported by plausible mechanisms and some positive clinical signals, but the overall scientific evidence is weak to moderate (2/5) and largely based on combination products rather than definitive studies of this species alone.

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