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Lactobacillus kefirgranum

Also known as: Lactobacillus kefirgranum, L. kefirgranum, Limosilactobacillus kefirgranum

Overview

Lactobacillus kefirgranum is a lactic acid bacteria (LAB) species originally isolated from kefir grains, particularly those of Japanese and European origin. It is characterized as homofermentative, producing primarily DL-lactic acid without gas. On MLR agar, it forms white, dry, and compact colonies. While taxonomically validated, research on L. kefirgranum is currently limited to taxonomic studies and in vitro characterization. There are no clinical trials specifically evaluating its effects as a standalone probiotic. Its potential benefits are largely extrapolated from research on kefir itself, a fermented milk drink containing a complex community of bacteria and yeasts. Further research is needed to determine its specific role and efficacy as a probiotic.

Benefits

Currently, there is a lack of direct clinical evidence supporting specific health benefits of Lactobacillus kefirgranum from randomized controlled trials (RCTs). Potential benefits are inferred from studies on kefir, which contains L. kefirgranum along with other microorganisms. These potential benefits include: * **Antimicrobial activity:** Kefir has demonstrated antimicrobial effects against various pathogens in meta-analyses. This suggests that L. kefirgranum, as a component of kefir, may contribute to pathogen inhibition, although strain-specific data is lacking. Evidence quality is moderate, based on meta-analyses of kefir studies. * **Gut microbiota modulation:** As a lactic acid bacterium, L. kefirgranum may theoretically contribute to the modulation of gut microbiota. However, there is no direct evidence to support this claim for this specific strain. Evidence quality is low, based on general understanding of LAB mechanisms.

How it works

The primary mechanism of action for Lactobacillus kefirgranum is believed to be through the production of lactic acid, which lowers the pH of its environment, inhibiting the growth of some undesirable microorganisms. It may also contribute to competitive exclusion, where it competes with pathogens for nutrients and adhesion sites in the gut. However, the specific molecular targets and bioavailability of L. kefirgranum have not been well-characterized. Its effects are primarily studied in the context of kefir, where it interacts with other bacteria and yeasts.

Side effects

Lactobacillus kefirgranum is generally considered safe, as it belongs to the lactic acid bacteria (LAB) group, many of which have GRAS (Generally Recognized As Safe) status. However, there are no documented adverse effects specifically for L. kefirgranum in the literature. As a precaution, there is a theoretical risk of bacteremia in immunocompromised individuals, which is a general risk associated with the consumption of live bacteria. There is no available data on drug interactions for this specific strain. Individuals with severely compromised immune systems should consult with their healthcare provider before consuming products containing L. kefirgranum.

Dosage

There is no established clinical dosing for Lactobacillus kefirgranum as a standalone supplement. Research concentrations used in in vitro studies involving kefir extracts range from 0.01 to 1000 mg/mL. In traditional kefir beverages, viable counts of bacteria, including L. kefirgranum, typically range from 10^4 to 10^8 CFU/mL. Since L. kefirgranum is typically consumed as part of kefir, dosage is dependent on the kefir product. More research is needed to determine appropriate and effective dosages of L. kefirgranum when administered in isolation.

FAQs

Is this strain clinically validated?

No, there are currently no human clinical trials specifically evaluating Lactobacillus kefirgranum. Evidence is limited to microbial characterization and extrapolation from kefir studies.

How does it compare to Lactobacillus kefiranofaciens?

Lactobacillus kefirgranum differs from Lactobacillus kefiranofaciens in colony morphology and fermentation profile, as determined in taxonomic studies.

Can it survive gastric transit?

The ability of Lactobacillus kefirgranum to survive gastric transit is currently unknown, as there is no strain-specific data on acid and bile tolerance.

What are the best food sources of this bacteria?

Lactobacillus kefirgranum is primarily found in kefir grains, particularly those used to make traditional kefir beverages. It is not commonly found in other food sources.

Research Sources

https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/00207713-44-3-435 – This taxonomic study established Lactobacillus kefirgranum as a novel species based on the characterization of 14 LAB strains isolated from kefir grains. The study focused on microbial characterization and did not include any clinical correlation.
https://pmc.ncbi.nlm.nih.gov/articles/PMC8566050/ – This meta-analysis of 45 studies demonstrated the antimicrobial efficacy of kefir against various pathogens. While the study highlights the potential benefits of kefir, it does not provide strain-specific data for Lactobacillus kefirgranum.
https://www.mdpi.com/2311-5637/11/3/150 – This global metagenomic analysis reviewed the presence of Lactobacillus kefirgranum in various geographical locations. The study found that the identification of L. kefirgranum was not consistent across different regions and was dependent on the detection method used.
https://pmc.ncbi.nlm.nih.gov/articles/PMC8540521/ – This article discusses the health benefits of kefir and its role in modulating the gut microbiota. It highlights the complex microbial composition of kefir and its potential to influence immune responses, but does not focus specifically on Lactobacillus kefirgranum.
https://www.frontiersin.org/journals/immunology/articles/10.3389/fimmu.2021.643420/full – This review explores the immunomodulatory effects of kefir and its potential to influence immune responses. It discusses the complex microbial composition of kefir and its potential to interact with the host immune system, but does not focus specifically on Lactobacillus kefirgranum.