Lactobacillus helveticus

What is Lactobacillus helveticus?

Lactobacillus helveticus (L. helveticus) is a lactic acid producing probiotic bacterium that is naturally present in the human gastrointestinal tract. It has a long history of use in traditional food fermentation, such as in the making of cheese and yogurt. More recently this bacterium's impressive probiotic properties and health benefits have gained increasing attention, leading to further research into its potential effects and greater use of it as an ingredient in supplements.

Health Benefits:

Supports Digestive Health

L. helveticus supports the maintenance of a healthy balanced gut flora, and through this effect may contribute to digestive comfort. For instance, one study found that treatment with L. helveticus effectively restored the gut microbiota of mice with an Escherichia coli infection and through this relieved symptoms such as diarrhoea, weight loss and intestinal damage. It has been suggested that L. helveticus may influence the gut microbiota through the production of lactic acid and bacteriocins which can make the gut inhospitable for many different harmful pathogens.

Boosts Immune System Function

Research indicates that L. helveticus may positively contribute to immune system function. Not only can L. helveticus help to reduce the occurrence and severity of gastrointestinal infections, but this potent probiotic may also have immunostimulatory effects. For example, one study found evidence that the cell-free supernatant of L. helveticus-fermented β-casein-enriched medium can influence the proliferation of lymphocytes, which play a key role in fighting infections and destroying abnormal cells (like cancer).

Typical Use:

Beyond its use in the production of some fermented foods, L. helveticus is commonly used in health supplements, typically in probiotic formulations alongside other probiotic strains.