Lactobacillus fermentum is a beneficial bacterium, a type of probiotic. It is a Gram-positive lactic acid bacterium found naturally in the human digestive tract and present in fermenting animal and plant materials, including sourdough and cocoa fermentation.
Key Contributions to Health
Lactobacillus fermentum offers various health benefits, particularly for digestive health, immune system support, and women’s health. It contributes to a balanced gut flora, which can alleviate constipation and normalize gut flora. Some strains have also shown promise in reducing inflammation in the colon.
Beyond digestive support, L. fermentum enhances both innate and adaptive immunity. Its consumption can increase immunoglobulin A (IgA), which helps combat infectious diarrhea, and it also improves the function of natural killer (NK) cells. These immune-modulating properties suggest its potential as a co-adjuvant to improve vaccine efficacy.
Lactobacillus fermentum is researched for its role in women’s health, specifically in managing mastitis, an inflammatory breast condition during lactation. Studies indicate certain strains can improve mastitis symptoms by reducing Staphylococcus spp. in breast milk, a primary cause of the condition. This probiotic has also been shown to reduce the incidence of lactational mastitis by approximately 51%. L. fermentum supports breast health in nursing mothers and helps maintain vaginal flora balance, reducing discomfort from bacterial or yeast imbalances. Some research suggests it may also contribute to infant immunity by reducing the incidence of gastrointestinal and respiratory infections in infants.
How It Works in the Body
Lactobacillus fermentum exerts its beneficial effects through several mechanisms. It functions through colonization and competition. It establishes itself in the gut and competes with harmful bacteria for resources and space, preventing their overgrowth. This competitive exclusion helps maintain a healthy microbial balance.
The bacterium also produces beneficial compounds. It synthesizes lactic acid, which lowers the pH in the intestine, creating an unfavorable environment for many pathogenic microbes. L. fermentum can also produce short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate, which serve as an energy source for intestinal cells and have anti-inflammatory properties. Additionally, some strains can produce bacteriocins, antimicrobial peptides that inhibit certain pathogens.
Furthermore, L. fermentum engages in immune modulation. This interaction promotes balance and resilience, helping the body maintain a balanced immune response.
Sources and Considerations for Use
Lactobacillus fermentum is naturally present in various fermented foods. Common sources include certain yogurts, kefir, and fermented vegetables. It is also found in sourdough and cocoa fermentation processes.
In addition to food sources, Lactobacillus fermentum is widely available in probiotic supplements. These supplements come in various forms, such as capsules, tablets, and powders, with dosages typically ranging from 1 to 10 billion Colony-Forming Units (CFU) per day, although some products may contain higher amounts. The specific strain and dosage can vary significantly among products, and some labels might still list it under its former classification, Lactobacillus fermentum, rather than the updated Limosilactobacillus fermentum.
When considering L. fermentum supplementation, it is generally recommended to follow product-specific directions regarding dosage and administration, such as whether it should be swallowed whole, chewed, or mixed with liquid. Consistency in taking probiotics is often advised for optimal effects. It is also important to store probiotics according to label instructions to maintain their viability. Consulting a healthcare professional before starting any new supplement is advisable, particularly for individuals with specific health conditions, weakened immune systems, or those who are pregnant or breastfeeding, as individual responses to probiotics can vary.