Synopsis

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

Lactococcus lactis is a lactic acid bacterium commonly used in the dairy industry for fermentation. Its use in supporting or treating lactose intolerance is primarily based on its ability to produce the enzyme β-galactosidase (lactase), which breaks down lactose into glucose and galactose. Scientific studies have demonstrated that certain strains of L. lactis can survive gastrointestinal transit and retain lactase activity in the gut, albeit less robustly than traditional probiotic species like Lactobacillus acidophilus or Bifidobacterium spp. A small number of clinical and in vitro studies suggest that fermented dairy products containing live L. lactis may modestly improve lactose digestion and reduce symptoms in lactose-intolerant individuals. The proposed mechanism is the delivery of microbial lactase that supplements the host's own deficient enzyme.

However, evidence specific to L. lactis is limited. Most clinical trials on probiotics for lactose intolerance focus on other genera, and L. lactis is rarely the sole probiotic tested. The overall effect size is generally smaller compared to other lactic acid bacteria. Thus, while there is a scientific rationale and some supportive evidence, the quality and quantity of data is moderate to low, leading to a rating of 2 out of 5 for evidence strength.

In summary, L. lactis has a plausible mode of action and some scientific support for use in lactose intolerance, but it is not the best validated probiotic for this condition.

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