Synopsis

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

Lactococcus lactis is a lactic acid bacterium widely used in the dairy industry, primarily in cheese and fermented milk production. The scientific rationale for its use in supporting or treating lactose intolerance lies in its ability to produce the enzyme β-galactosidase (lactase), which breaks down lactose into glucose and galactose. Several in vitro and animal studies have demonstrated that L. lactis can survive gastrointestinal transit and exhibit lactase activity in the gut. Some human studies have shown that fermented dairy products containing L. lactis can reduce symptoms of lactose intolerance by pre-digesting lactose during fermentation and possibly by continuing to break down lactose in the intestine after ingestion.

However, while these findings are promising, the overall evidence in humans is moderate rather than strong. Most clinical trials involve fermented dairy products as a whole, making it difficult to isolate the effects of L. lactis from other lactic acid bacteria, such as Lactobacillus species. Additionally, not all strains of L. lactis have the same capacity for lactase production. Therefore, while there is scientific support for the use of L. lactis in alleviating symptoms of lactose intolerance, especially as part of fermented dairy foods, the evidence base is not as robust or consistent as for some other probiotic strains or enzyme supplements.

In summary, the use of L. lactis to support lactose intolerance is scientifically plausible and supported by moderate evidence, mainly when included in fermented dairy foods rather than as a standalone supplement.

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