Evidence supporting the use of: Bacillus subtilis natto
For the health condition: Lactose Intolerance

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Bacillus subtilis natto, a probiotic bacterium used in the fermentation of the traditional Japanese food natto, has been investigated for its potential benefits in supporting digestive health, including lactose intolerance. The rationale is that certain probiotics can help improve lactose digestion by either producing lactase (the enzyme that breaks down lactose) or by modifying the gut microbiota to favor lactose-digesting bacteria. There is some preliminary scientific evidence suggesting that Bacillus subtilis strains, including those used in natto, may aid in the digestion of lactose indirectly by altering the gut flora or supporting gut health in general. However, most clinical studies on probiotics and lactose intolerance focus on strains of Lactobacillus and Bifidobacterium, which are more directly linked to lactose breakdown and symptom reduction.

For Bacillus subtilis natto specifically, limited in vitro (lab-based) studies have shown it can survive gastrointestinal transit and influence gut microbial communities, but direct human clinical trials assessing its impact on lactose intolerance symptoms are scarce. A handful of commercial probiotic products containing B. subtilis natto are marketed for digestive support, but the evidence for their specific effect on lactose intolerance in humans remains weak and indirect. Overall, while there is a plausible scientific basis for potential benefit, the direct evidence supporting B. subtilis natto as an effective treatment for lactose intolerance is limited and not as robust as for other probiotic species.

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Products containing Bacillus subtilis natto

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