LACTOBACILLUS HELVETICUS LAFTI^® L10 : A MICROBIOTA STRAIN WITH PROVEN EFFICACY ON INTESTINAL COMFORT AND AGAINST CANDIDIASIS

Lactobacillus helveticus, an isolated Gram+ rod-shaped bacterium, is a lactic acid bacterium widely used in the manufacture of fermented dairy products. It is notably present in Swiss Emmental cheese, hence its Latin name « helveticus ». In addition to their use in the manufacture of certain cheeses, some strains of L. helveticus also have beneficial properties for intestinal health¹ and in cases of candidiasis².

The registered strain of L. helveticus LAFTI^® L10 is resistant to gastric acidity and bile³, and is characterised by strong adhesion to the intestinal epithelium⁴, making it the strain of choice for improving intestinal comfort and combating candidiasis.

In vivo gastrointestinal models have shown the ability of L. helveticus LAFTI^® L10  to:

• Support natural defences by competing with pathogens such as Listeria monocytogenes, E. coli and Candida albicans ⁵
• Act in synergy with prebiotic fibres: FOS and inulin ⁶
• Modulate the pro-inflammatory response: decrease in colonic myeloperoxidase (MPO) activity, decrease in the production of the inflammatory mediator LTB4, increase in glutathione levels and support antioxidant metabolism ³.

In a clinical study of 60 adults, L. helveticus LAFTI^® L10 significantly reduced occasional gastrointestinal upset ⁷.

In addition, a mechanistic study showed that L. helveticus LAFTI^® L10 prevented colonisation by C. albicans, the main pathogen responsible for vaginal bacteriosis².

*CFU: Colony Forming Units

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(4) Lallemand internal report
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