Lactococcus Lactis Powder 15g

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Lactococcus lactis has numerous benefits for the human immune system. It can stimulate mucosal immunity against respiratory tract pathogens and offer protection against non-respiratory pathogens such as malarial parasites, HPV , and HIV. It can also be used to deliver therapeutics like cytokines into the body due to its survival in the harsh conditions of the gastrointestinal tract. Research has shown that yoghurt fermented with Lactococcus lactis can provide immune benefits by activating plasmacytoid dendritic cells and natural killer cells, resulting in improved immunity and reduced susceptibility to infection. It can also enhance resistance to pneumococcal infection and protect against lung injuries, improving survival rates in infected mice. Moreover, kefir isolated Lactococcus lactis can protect cells from C. difficile toxins. A study even showed that engineered secretion of interleukin (IL) 10 in Lactococcus lactis can help treat inflammatory bowel disease (IBD) in mice with colitis ^{(1, 3)}.

Similarly, Lactococcus lactis has been found to possess anti-inflammatory properties that can decrease the production of nitric oxide and pro-inflammatory cytokines. This characteristic has led researchers to explore its potential as a treatment for IBD. As mentioned, the administration of IL-10-secreting Lactococcus lactis resulted in a 50% decrease in colitis in mice, highlighting its potent anti-inflammatory effects. Other studies have also shown that Lactococcus lactis can increase the production of IL-6, which can have both pro and anti-inflammatory effects and sustained IL-10 production in colonic tissue. IL-10 is a strong inhibitor of pro-inflammatory cytokines, further supporting the anti-inflammatory properties of Lactococcus lactis ⁽²⁾.

One notable aspect of Lactococcus lactis is its ability to produce nisin, an antibiotic-like compound that effectively combats a broad spectrum of Gram-positive bacteria. These bacteria include dangerous food-borne pathogens like Staphylococcus, Listeria, and Clostridium. Studies have shown that nisin targets the cell membrane of these bacteria. Although naturally occurring in cheese made with Lactococcus lactis ssp. lactis, nisin can also be used as a preservative in low pH foods. Due to its inability to be chemically synthesised, Lactococcus lactis strains are often utilised for this purpose ⁽¹⁾.

Furthermore, research has shown that Lactococcus lactis can play a beneficial role in reducing the severity of allergic responses. Both live and heat killed Lactococcus lactis have been found to be effective in reducing allergic responses in mice, by decreasing the Th2 response and inducing a Th1-polarising program in dendritic cells. Additionally, Lactococcus lactis has been shown to significantly attenuate atopic oesophageal and bronchoalveolar eosinophilic inflammation in mice. Likewise, Lactococcus lactis has been found to restore oral tolerance in mice, thereby reducing local and systemic allergic outcomes such as IL-4 and IgE, which are exacerbated by ethanol consumption. Moreover, oral treatment of new born pigs with Lactococcus lactis has been found to significantly reduce the frequency of allergy by dampening the Th-2 immune response ⁽³⁾. While this is promising, further research is needed to determine if this can be applied to humans.