Lactobacillus: Our gut's best friends

Lactobacillus is a genus of bacteria commonly found in various environments, including the human body. These beneficial bacteria belong to the lactic acid bacteria group, known for converting milk sugars into lactic acid. Lactobacillus species are naturally present in the human gut and mouth, as well as in fermented foods like yogurt, kefir, sauerkraut, and kimchi. They play an essential role in maintaining a healthy balance of the gut microbiota.

In the human gut, Lactobacillus bacteria are vital for various functions. They help maintain a balanced and diverse microbiome, which supports digestion and nutrient absorption. One of their primary roles is the production of lactic acid, which lowers the gut's pH, creating an environment less hospitable to harmful pathogens. This action inhibits the growth of harmful bacteria and fungi, thereby promoting a healthy gut environment.

The benefits of Lactobacillus are extensive. These bacteria aid in digestion, particularly by breaking down lactose, making them especially beneficial for individuals with lactose intolerance. Additionally, Lactobacillus strengthens the gut barrier function, reducing the risk of leaky gut syndrome, which is associated with inflammation and various health issues. They also play a key role in modulating the immune system by promoting anti-inflammatory responses and enhancing antibody production, helping the body defend against infections.

Regular consumption of Lactobacillus-rich foods or probiotics offers numerous health benefits. These include improved digestive health, relief from diarrhea (especially antibiotic-associated), reduced symptoms of irritable bowel syndrome, and potential protection against urinary tract infections and yeast infections. Overall, Lactobacillus significantly supports a well-functioning digestive and immune system, contributing to overall health and well-being.

Japanese people have a taste for healthy food deeply rooted in their ancient culture and cuisine. Despite Japan not being among the world's top dairy consumers, it has a longstanding love for Bulgarian yogurt. Since 1972, when Bulgarian lactobacilli strains were first imported into the country, the Japanese conglomerate Meiji Holding has been manufacturing Bulgarian yogurt.

Today, these probiotic products are consumed by over 40 million Japanese citizens, making up an impressive 38% of the population.

This LB-backed dietary tradition has become synonymous with robust health and longevity.

From a research perspective, Meiji established Meiji Dairies Corp. to advance its expertise in probiotics. Over the years, it has conducted more than 350 clinical trials and patented numerous potent strains. Meiji now produces 700 tons of yogurt daily across its 29 factories and distributes 32 dairy products containing Bulgarian bacterial species.

Since 1972, when LB yogurt first appeared in Japan, the country's life expectancy at birth has increased by almost 20% (16.3 years). In light of this, it is plausible to hypothesize a correlation between the increased life expectancy of the Japanese population and the health benefits of probiotic yogurt.