Evidence supporting the use of: L. lactis (unspecified)
For the health condition: Leaky Gut Syndrome

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Synopsis

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

Lactococcus lactis is a lactic acid bacterium commonly used in food fermentation, particularly in cheese production. Its use in supporting or treating "Leaky Gut Syndrome" (increased intestinal permeability) is primarily justified by emerging preclinical and limited clinical scientific evidence. Some in vitro and animal studies have shown that L. lactis strains can modulate the gut microbiota, enhance mucosal barrier function, and influence immune responses, which are mechanisms relevant to intestinal permeability. For example, a few studies have demonstrated that L. lactis can upregulate tight junction proteins and reduce inflammation in experimental models. However, robust clinical trials in humans specifically addressing "Leaky Gut Syndrome" are lacking.

A handful of small human studies and case reports suggest potential benefit in related conditions such as inflammatory bowel disease, but these data are preliminary and not directly focused on "Leaky Gut Syndrome" as a standalone diagnosis. Therefore, while there is some scientific rationale and early-stage evidence for the use of L. lactis in supporting gut barrier integrity, the overall quality and quantity of evidence is limited. Most probiotic guidelines do not currently recommend L. lactis specifically for leaky gut, and regulatory authorities do not recognize it as a validated treatment. In summary, the use of L. lactis for Leaky Gut Syndrome is supported by preliminary scientific evidence, but further research is needed before it can be considered a standard or evidence-based therapy.

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Products containing L. lactis (unspecified)

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