Lactobacillus paracasei

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Other names for lactobacillus paracasei

L. paracasei
Lactobacillus paracasei Strains (e.g., L. paracasei 8700:2)
Probiotic Culture
lacticaseibacillus paracasei

Synopsis of lactobacillus paracasei

Lactobacillus paracasei is a robust, gram-positive, lactic acid-producing bacterium widely used in probiotic supplements and functional foods for its broad health-supportive properties. Closely related to L. casei, this species is distinguished by its ability to survive stomach acidity and bile exposure, enabling it to reach and colonize the intestines effectively. It naturally inhabits the human gastrointestinal tract and is commonly found in fermented dairy products, including yogurt, kefir, and aged cheeses.

Modern research has identified L. paracasei as a key probiotic for digestive support, immune regulation, and skin health. Specific strains have shown efficacy in reducing allergic responses, modulating inflammation, protecting against infections, and improving barrier function in the gut. Some strains, like L. paracasei Shirota or L. paracasei CNCM I-1518, have been studied for their ability to alleviate symptoms of seasonal allergies, prevent antibiotic-associated diarrhea, and support respiratory health. It is also being explored for its role in managing eczema and other inflammatory skin conditions via the gut-skin axis.

Its inclusion in probiotic formulas is often targeted toward enhancing gut resilience, reducing immune hypersensitivity, and promoting overall microbial balance.

Historical Use:
Though L. paracasei itself wasn’t isolated and named until relatively recently (late 20th century), its benefits were unknowingly harnessed through the traditional fermentation of milk and plant-based foods for centuries. Across Europe, Central Asia, and the Middle East, fermented dairy and vegetable products were staple foods, valued not only for preservation but also for their health-enhancing properties. These foods—such as cultured buttermilk, kefir, and pickled vegetables—often fostered beneficial strains of bacteria like L. paracasei.

In folk medicine, sour milk and fermented drinks were frequently used to calm the stomach, relieve intestinal upset, and rebuild strength during convalescence. They were often prescribed to children and the elderly or used as a restorative after illness. While ancient healers and traditional medical systems like Ayurveda or Greek humoral medicine did not identify individual bacterial strains, they effectively practiced microbial therapy in dietary form.

The scientific characterization of L. paracasei began in the 20th century, spurred by the rise of microbiology and interest in probiotic-rich foods. As probiotic research expanded, L. paracasei emerged as a resilient and multifunctional species with diverse health applications—bringing full circle the traditional wisdom of using fermented foods for vitality, now refined through targeted strain identification and clinical validation.

Lactobacillus paracasei is used for these health conditions

Acid Indigestion (Scientific)
Allergies (food) (Scientific)
Allergies (respiratory) (Scientific)
Antibiotics (alternatives to) (Scientific)
Antibiotics (side effects of) (Scientific)
Anxiety (Scientific)
Anxiety Disorders (Scientific)
Colitis (Scientific)
Constipation (adults) (Scientific)
Diarrhea (Scientific)
Digestion (poor) (Scientific)
Eczema (Scientific)
Gastritis (Scientific)
Infection (bacterial) (Scientific)
Infection (viral) (Scientific)
Inflammatory Bowel Disorders (Scientific)
Irritable Bowel Syndrome (Scientific)
Lactose Intolerance (Scientific)
Leaky Gut Syndrome (Scientific)
Rhinitis (Scientific)
Rhinitis, Allergic (Scientific)
Ulcers (Scientific)
Urinary Tract Infections (Scientific)
Vaginitis (Scientific)

lactobacillus paracasei is used to support these body systems

Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Large Intestines (Colon) (Scientific)
Peyer’s patches (Scientific)
Small Intestines (Scientific)

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