Evidence supporting the use of: Lactiplantibacillus plantarum
For the health condition: Lactose Intolerance

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactiplantibacillus plantarum is a probiotic bacterium commonly found in fermented foods and used as a dietary supplement. Its use for lactose intolerance is based on scientific findings that some strains of L. plantarum can produce β-galactosidase, the enzyme required to break down lactose into glucose and galactose, thus aiding lactose digestion. Several in vitro and animal studies have demonstrated that certain strains of L. plantarum can survive passage through the gastrointestinal tract and retain lactase activity, potentially improving lactose digestion and reducing symptoms of lactose intolerance.

However, the evidence in humans is less robust and somewhat strain-specific. Some small clinical trials and pilot studies have reported improvements in lactose tolerance and reduced symptoms (such as bloating and diarrhea) in lactose-intolerant individuals consuming L. plantarum-containing fermented foods or supplements. For example, consumption of yogurt or other dairy products fermented with L. plantarum sometimes leads to better lactose digestion compared to non-fermented dairy. Despite these promising findings, larger and more rigorous human clinical trials are needed to fully confirm efficacy and determine the most effective strains and dosages.

Overall, the use of L. plantarum for lactose intolerance is supported by a moderate level of scientific evidence (rated 3/5), particularly for certain strains, but it is not yet a universally established or first-line intervention for this condition.

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