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

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Synopsis

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

Lactobacillus delbrueckii subsp. bulgaricus is one of the primary bacterial species used in the fermentation of yogurt. Its use in supporting or treating lactose intolerance is scientifically justified primarily because of its role in producing the enzyme beta-galactosidase (lactase) during fermentation. This enzyme breaks down lactose into simpler sugars (glucose and galactose) that are more easily absorbed by individuals with lactose intolerance.

Scientific studies have shown that consuming yogurt containing live cultures, including L. delbrueckii bulgaricus, improves lactose digestion and reduces symptoms such as bloating, gas, and diarrhea in lactose-intolerant individuals. The live bacteria can continue to produce lactase in the gut, further aiding in lactose breakdown. However, the evidence is not as strong for the use of isolated L. delbrueckii bulgaricus supplements; most studies focus on the consumption of fermented dairy products containing this bacterium in combination with Streptococcus thermophilus.

Meta-analyses and clinical trials (e.g., Savaiano et al., 1984; Szilagyi et al., 2006) support the beneficial role of yogurt with live cultures in lactose intolerance, but the effect is attributed to the overall product rather than L. delbrueckii bulgaricus alone. Therefore, while there is moderate scientific evidence supporting its use (especially in yogurt), the evidence for isolated supplementation is less robust.

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