Evidence supporting the use of: Lactobacillus bulgaricus
For the health condition: Lactose Intolerance

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Synopsis

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

Lactobacillus bulgaricus is one of the primary bacterial strains used in the fermentation of yogurt. Its use in supporting or treating lactose intolerance is supported by some scientific evidence, though it is not the most robust among probiotics. The mechanism relies on L. bulgaricus’s ability to produce the enzyme lactase (β-galactosidase), which breaks down lactose, the sugar in milk that many lactose-intolerant individuals cannot digest efficiently. During yogurt production, these bacteria partially digest lactose, making yogurt easier to tolerate than unfermented milk for many people. Additionally, after ingestion, some live L. bulgaricus may continue to aid in lactose digestion in the gut.

Clinical studies indicate that consuming yogurt containing live cultures, including L. bulgaricus, can improve lactose digestion and reduce symptoms such as bloating, diarrhea, and abdominal pain in lactose-intolerant individuals. However, the contribution of L. bulgaricus specifically (as opposed to other yogurt cultures like Streptococcus thermophilus) is less well delineated. Most research evaluates yogurt as a whole, not isolated strains, and thus the evidence for L. bulgaricus alone is moderate. Overall, there is scientific validation for its use in fermented dairy products for lactose intolerance, but the direct evidence for supplementation with L. bulgaricus alone is less clear.

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