Evidence supporting the use of: Lactobacillus delbrueckii (ssp not specified)
For the health condition: Lactose Intolerance

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Synopsis

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

Lactobacillus delbrueckii, particularly the subsp. bulgaricus, is scientifically validated as a probiotic that can aid in the digestion of lactose and thus support individuals with lactose intolerance. The key mechanism is the production of the enzyme beta-galactosidase (lactase) by these bacteria. When present in fermented dairy products such as yogurt, L. delbrueckii helps break down lactose into glucose and galactose, which are more readily absorbed in the human gut. Several clinical studies have shown that individuals with lactose intolerance tolerate yogurt containing live cultures, including L. delbrueckii, better than unfermented milk. This improved tolerance is attributed to the bacterial lactase activity, which continues in the gastrointestinal tract and compensates for the host’s lactase deficiency.

According to a 2010 review in the Journal of Dairy Science, the presence of live L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus in yogurt is responsible for the enhanced digestibility of lactose. The 2017 EFSA (European Food Safety Authority) panel also concluded that live yogurt cultures improve lactose digestion, with L. delbrueckii being central to this effect. However, most evidence is indirect (from yogurt studies rather than isolated bacteria), and not all subspecies or strains have been studied. Overall, scientific evidence justifies the use of L. delbrueckii (especially in fermented dairy) as supportive for lactose intolerance, but direct supplementation with isolated strains is less studied, hence the rating of 3/5.

More about Lactobacillus delbrueckii (ssp not specified)
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