Evidence supporting the use of: Leuconostoc
For the health condition: Irritable Bowel Syndrome
Synopsis
Source of validity: Scientific
Rating (out of 5): 2
Leuconostoc is a genus of lactic acid bacteria commonly found in fermented foods and sometimes included in probiotic formulations. Its use in supporting or treating Irritable Bowel Syndrome (IBS) is grounded in scientific exploration, though the evidence is limited and not robust. Clinical studies investigating probiotics for IBS have primarily focused on genera like Lactobacillus and Bifidobacterium. However, some multi-strain probiotic products that include Leuconostoc species (such as Leuconostoc mesenteroides) have been tested in small-scale studies and have shown modest benefits in improving IBS symptoms, likely due to their ability to modulate gut microbiota, produce short-chain fatty acids, and inhibit pathogenic bacteria. A few clinical trials and reviews (e.g., in Beneficial Microbes and World Journal of Gastroenterology) mention Leuconostoc as a minor component in multi-strain probiotics with some reported symptom relief, but they do not attribute specific effects to this genus alone. Overall, while Leuconostoc is present in some probiotic interventions for IBS, direct high-quality evidence for its efficacy as a primary or standalone treatment is lacking. Its use is thus scientifically motivated but evidence remains preliminary and indirect, justifying a low-to-moderate rating.
Other ingredients used for Irritable Bowel Syndrome
2'-FucosyllactoseAkkermansia muciniphila
Aloe vera
alpha-galactosidase
alpha-pinene
amino acids
bacillus clausii
bacillus coagulans
bacillus subtilis
benegut perilla (proprietary)
beta caryophyllene
bifidobacterium bifidum
bifidobacterium breve
bifidobacterium infantis
bifidobacterium lactis
bifidobacterium longum
bilberry
bio ecolian (proprietary)
blackberry
Indian frankincense
butyrate triglyceride
chen pi
chia seed
chlorella
cinnamon
turmeric
curcumin
fennel
flaxseed
fructooligosaccharides (FOS)
fruit and vegetable blend (proprietary)
ginger
green banana
green tea
guar gum
cellulose
inulin
isomalto-oligosaccharide
L-glutamine
lactobacillus acidophilus
lactobacillus brevis
lactobacillus bulgaricus
lactobacillus casei
lactobacillus fermentum
lactobacillus gasseri
lactobacillus helveticus
lactobacillus paracasei
lactiplantibacillus plantarum
lactobacillus reuteri
lactobacillus rhamnosus
lactobacillus salivarius
lactococcus lactis
lovage
marshmallow
oat
pectin
Peppermint
plum fruit
pomegranate
potato starch
butyric acid
psyllium
quercetin
resveratrol
saccharomyces boulardii
slippery elm bark
spearmint leaf
streptococcus thermophilus
tributyrin
vitamin D
xylooligosaccharides
zinc
hyssop
atractylodes
ferula assafoetida
anise
holarrhena antidysenterica
fumaria parviflora
chrysanthemum
senna
white oak
Algae
Agastache
Asafoetida
Alexandrian senna
Agrimonia pilosa
Betony
Bifidobacterium
Bacillus indicus
Bifidobacterium adolescentis
Boswellic Acid
Bayleaf
Belleric myrobalan
Bran
Boswellia
Bacillus licheniformis
black salt
Bifidobacterium animalis
Bitter principals
Bacteria
Bifidobacteria
Bacillus
Cumin
Coriander
Citron
Cannabidiol
Clerodendrum indicum
Dragonhead
Dichrostachys glomerata
Enterococcus
Enzyme Blend
Fig
Fiber
Frangula
Glucooligosaccharides
Galactomannan
Galactooligosaccharides
hemicellulose
Indian Coraltree
Kluyveromyces marxianus
Lactobacillus plantarum
Lactobacillus pentosus
Lactobacillus sakei
Lactobacillus kefiranofaciens
Lactobacillus kefiri
Lactococcus rhamnosus
Lactococcus casei
Locust Bean Gum
Lactobacillus delbrueckii
Lactobacillus johnsonii
Lactobacillus
L. lactis
Lysimachia
Leuconostoc
methylcellulose
Mentha haplocalyx
Mucilage
Malva sylvestris
Meadowsweet
Nardostachys
Oligosaccharides
Operculina turpethum
Phellodendron
Pediococcus pentosaceus
Propionibacterium freudenreichii
Probiotics
Pediococcus acidilactici
portulaca
Pimpinella
Plectranthus amboinicus
Palmitoylethanolamide (PEA)
Quince
Rubus
Rhus coriaria
Rhubarb
Salvia
Sanguisorba
Slippery Elm
Sagebrush
Savory
Viburnum
Yacon
Zingerone