Lactobacillus helveticus is a rod-shaped bacteria of the Genus Lactobacillus. The word Genus refers to a classification that is below “Family” but above “Species.” This bacteria produces lactic acid.
Lactobacillus helveticus is usually shortened to L.helveticus, which is the term we will primarily use in this article.
In the human body
Lactobacillus helveticus is found naturally in the human gut. These bacteria create colonies in the Gastrointestinal and urogenital systems. In this article, we will stick to the GI systems (gastrointestinal systems). In the GI system, L.helviticus is responsible for regulating the digestive system, improving bowel movements, and normalize the assimilation of nutrients within the gut. Because the L.helveticus is found inside the lower GI tract, it also assists in helping the body fight off pathogens and different harmful organisms.
Despite having established a permanent colony within our GI tract, the numbers of L.helveticus can sometimes drop sharply. This drop can happen if we have been taking antibiotics for a prolonged period, some forms of dieting, and becoming stressed.
Fortunately, there are external sources of fresh L.helveticus we can draw on in those circumstances.
In cheese and fermented foods
They use lactobacillus helveticus, most commonly, in the production of American Swiss cheese and Emmental cheese. However, it is sometimes also used in the production of other varieties of cheese (including Parmesan, Provolone, Mozzarella, Romano, and Cheddar).
They add lactobacillus helveticus to the cheese to produce a nutty flavour in the cheese and prevent any bitterness. In Emmental cheese, the lactobacillus helveticus is used in conjunction with the Propionibacterium culture, which produces carbon dioxide gas, which creates the holes. [i]
In dairy products, it is common to pasteurize them before they are distributed. However, it is possible to add back the L.helveticus before the sale, artificially. Some well-known brands add L.helveticus to their products as a positive marketing move that stresses the digestive benefits.
Other products will also have L.helveticus in them, fermented products. Examples would include pickles, sauerkraut, and olives. Kambucha tea, Kimchi, Miso paste, and Umeboshi plums (also fermented products) can be a source of L.helveticus.
It is better to find a source of L.helveticus from natural foods if at all possible, but if not, then there are a range of probiotic supplements on the market today. Since using artificial means to add L.helveticus is more precise than relying on natural foods, it is possible to administer the probiotics that you introduce to your body in a more controlled way.
It is possible to purchase L.helveticus in a variety of formats, with both single and multi blend options. You can also choose the dosage that you administer and add a high dose of microorganisms or a lower one, according to your needs. The user can also decide how to deliver the bacteria, either by liquid drops, powders, or solid form tablets. [ii]
In our original question, “What is lactobacillus helveticus & health benefits?” there is a second part of the subject. So far, we have concentrated on what L.Helveticus is, and how we can control the amount we have in our system, we shall now take a closer look at the health benefits.
Humans have consumed foods that contained L.helveticus for most of our time on earth, unaware of the properties listed within those foods. Today, however, there is a greater awareness of the importance of the health of our digestive system, and we are paying more attention to this subject.
A more significant concern at finding more natural ways of maintaining our bodies, relying more on food than pharmaceuticals, has also grown.
L. helveticus was isolated early in the 20th century and was classified as part of the Bacillus genus. It was not correctly identified and classified for some time. It was only when greater interest in probiotics came to the fore that enough research was done to correct the misclassification.
These days we are very concerned with our gastrointestinal health, and many people have spent time looking at L.helveticus in closer detail.
List of benefits of L.helveticus
Through research, it has been discovered that this microorganism has a long list of benefits for man and that we humans are getting a much better deal in our mutual relationship than we thought.
1. Probiotics inside the gut lead to an improved decomposition and absorption of dairy products because of the increase in peptides when probiotics are present.
2. Probiotics are a great boon to those suffering from lactose intolerance as a result of this first benefit.
3. L.helveticus can also promote the production of hydrogen peroxide in the body. This production assists greatly with immunity protection against all types of pathogens, no matter how they are acquired (ingestion or airborne).
4. L.helveticus also fights off viruses and helps to stop them as well as microbes and fungi from developing full-blown colonies.
5. The list goes on to a clear link with immunomodulatory properties (for example, reductions in inflammation, restoration of mucosal unity, and antimutagenic effects over time.
6. We are moving away from the gut for a moment. Some research has also associated L.helveticus with assisting with tackling bacterial vaginosis because L.helveticus increases the production of hydrogen peroxide when it meets pathogen infections.
7. Lactobacillus helveticus has even been credited with having a positive impact on our oral care too.
8. Finally, L.helviticus has been connected with cardiovascular health. I could go on and on talking about this beautiful probiotic that does so much for us.
When reviewing this topic, I find it amazing that something so small can have such a significant impact on ou health in so many ways. This article is part of a series that looks at other enzymes and components of our digestive system. I heartily suggest that you take a look at them and understand how all these parts fit together to benefit our health.
[ii] Probiotics America