- L. helveticus is a member of the Lactobacillus family and is a widely used probiotic. The outstanding features of L. helveticus include:
- Improves the digestive system and is helpful in the treatment of lactose intolerance
- Competes with and eradicates harmful bacteria from the GI tract
- Stimulates the immune system and makes it stronger
- Has anti-mutagenic potential and helps the immune system in the destruction of tumorous cells
- Has the ability to lower blood pressure, as it secretes a specific tripeptide that resembles angiotensin-converting-enzyme (ACE)
- Has an anti-inflammatory action
- Aids in improving mood and alleviating stress
- Produces bacteriocin, which is the key antimicrobial compound
- Has shown antitumor and anticancer properties
- Improves quality of sleep
- Improves the absorption of calcium into the bones
- Is beneficial in the control and treatment of diarrhea
L. helveticus is a supreme probiotic. According to Jauhiainen et al. (2005), consumption of L. helveticus (LBK-16H) fortified milk proved to be beneficial in lowering the blood pressure of hypertensive individuals. It provides a convenient yet effective dietary treatment for hypertension with no side effects. L. helveticus has the ability to modulate an immune response. It can increase the population of T-cells and reduces the level of cytokines linked with inflammatory reactions (Yamashita et al., 2014). L. helveticus-supplemented fermented milk has shown better results as a calcium source. This probiotic increases the absorption of calcium in bones and is prescribed to patients suffering from osteoporosis or postmenopausal bones deterioration (Narva, 2004).
L. helveticus has the ability to improve the environment of the gut and enhances the digestive process. Regular use of the L. helveticus-based probiotic has shown full recovery from weakness of gut muscles due to malnutrition. People suffering from lactose intolerance have benefited from the use of L. helveticus supplements. It has also shown promising results in the prevention and control of diarrhea symptoms and abdominal discomfort. According to Messaoudi et al. (2016), the regular use of L. helveticus in combination with B. longum, showed a visible decrease in stress and depression in hospital patients. The use of this probiotic has shown to relieve anxiety symptoms and related disorders. These psychological effects are related to the anti-inflammatory effects of L. helveticus, and these effects are amplified when a combination of probiotics is used. L. helveticus produce anti-inflammatory compounds that control and reduce the amount of pro-inflammatory cytokines in the serum. Moreover, Goehler et al. (2007) expressed that the use of probiotics can directly affect the brain and alter mood by modulating the activity of the amygdala, septum, and periaqueductal gray regions of the brain.
L. helveticus is a fierce competitor and produces a strong antimicrobial compound that halts and restricts the growth of other “bad bacteria”. L. helveticus colonizes the GI tract and improves the digestive process by producing acids that lower the pH and optimize the functions of many digestive enzymes. It provides a permeability barrier to the gut epithelium and restricts the entry of any harmful bacteria into the bloodstream. Thus, the use of L. helveticus-based probiotics has positive effects in individuals suffering from lactose intolerance.
Goehler, L.E., Lyte, M., Gaykema, R.P.A. (2007). Infectioninduced viscerosensory signals from gut enhance anxiety: implication for psychoneuroimmunology. Brain Behav Immun, 21:721-6.
Jauhiainen, J., Vapaatalo, H., Poussa, T., Kyronpalo S., Rasmussen, M. and Korpela, R. (2005). Lactobacillus helveticus Fermented Milk Lowers Blood Pressure in Hypertensive Subjects in 24-h Ambulatory Blood Pressure Measurement. Am J Hypertens, 18 (12), 1600-1605.
Narva, M. (2004). Effects of Lactobacillus Helveticus Fermented Milk and Milk-Derived Bioactive Peptides (CPP, IPP, and VPP) on Calcuim and Bone Metabolism. Institute of Biomedicine, Pharmacology. University of Helsinki.
Messaoudi, M., Violle, N., Jean-François, B., Desor, D., Javelot, H. & Rougeot, C. (2011). Beneficial psychological effects of a probiotic formulation (Lactobacillus helveticus R0052 and Bifidobacterium longum R0175) in healthy human volunteers. Gut Microbes 2(4), 256-261
Yamashita, M., Ukibe, K., Uenishi, H., Hosoya, T., Sakai, F. and Kadooka, Y. (2014). Lactobacillus helveticus SBT2171, a cheese starter, regulates proliferation and cytokine production of immune cells. 97 (8), 4772–4779