Feb 09, 2022
The Health Benefits of Lactobacillus Casei
Lactobacillus Casei or L. Casei is a lactic acid bacteria widely known for its anti-inflammatory properties, immunity-boosting abilities, and postive probiotic health effects on the digestive system. It belongs to the Lactobacillus species and is closely related to another well-known bacterium, Lactobacillus Rhamnosus. L. Casei naturally occurs in cows and is present in their fresh milk and colostrum (the first milk for mammal babies). Lactobacillus Casei is also an integral part of the microbiome in human GI tracts and reproductive systems .
The scientific and Latin name is Lactobacillus Casei, but like most strains from the Lactobacillus group, it recently received a new name. After being scrutinized once DNA analysis improved, it wasn’t nearly as closely related as once thought. To reflect the new finding, researchers renamed it Lacticaseibacillus Casei .
The Clear Story of Lactobacillus Casei
Lactobacillus Casei was discovered in 1916 by Professor S. Orla-Jensen. He first identified lactic acid bacteria in beer brewing and later in dairy products. Later, Hansen and Lessel requested listing L. Casei as a novel species, but it was reviewed for reclassification in the coming decades multiple times . In 1930, Dr. Minoru Shirota of Japan isolated one strain from over 300 lactic acid bacteria and he named it Lactobacillus Casei Shirota (LcS). In 1935 Dr. Shirota created a fermented milk drink to support healthy digestion and a robust immune system .
Historically, Lactobacillus Casei use is primarily for fermenting products. It's been the subject of many studies reviewing its use as a starter culture that kicks off the fermentation process in various foods and drinks. Starters are used primarily in bread and cheese making. L. Casei is considered GRAS (generally recognized as safe) by the FDA (US Food and Drug Authority) and is listed as QPS (qualified presumption of safety) with the EFSA (European Food Safety Authority). Lactobacillus casei is a member of the LCG (Lactobacillus Casei Group) that includes Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus. These closely related species are some of the most studied and recognized strains because they are part of the commercial, industrial, and health industries .
Lactobacillus Casei is an affordable option used to preserve and ferment foods as well as improve flavor and texture. For example, L. Casei gives Swiss cheese the tangy flavor that distinguishes it from other cheeses. In the winemaking industry, L. Casei starts fermentation and adds flavor, but too much can spoil the wine, giving it an off-taste called “mousy.” Wine is considered a hostile environment, much like the human digestive tract, but strains like L. Casei are naturally tolerant to acids, ethanol and phenolic compounds. This tolerance led to a study evaluating strains belonging to Lactobacillus, including Lactobacillus Casei, against the effects of saliva, stomach acids and bile. L. Casei shows high resistance to the harsh acids found in the human GI tract. 
The list of where Lactobacillus Casei and many of its closely related friends like to hang out is quite extensive. L. Casei is often found in the digestive tract and reproduction organs of humans, cows, horses, pigs, bees and most invertebrate and vertebrate animals. It's in many foods and beverages such as sourdough bread, many dairy products, most cheeses, tofu and the list goes on. Places you'll find naturally occurring Lactobacillus Casei is in nutrient-rich sewage and silage (fermented crops fed to livestock).
Benefits of Lactobacillus Casei
In the 1990s, researchers found that taking an L. Casei dietary supplement could suppress fecal enzymes and absorption of harmful chemicals that may become carcinogenic. It's suggested that probiotics, through a plethora of scientific evidence, like lactic acid bacteria like L. Casei might help prevent colon cancer by attaching themselves to carcinogens and rendering them inactive. Researchers also noted positive changes in the GI tract’s metabolic activity and the recipient’s immune system. Further research is needed to study the enzyme activity and reduction in cancer risks associated with lactic acid bacteria (LAB) .
In 2001, Lactobacillus Casei was one of the lactobacilli microorganisms identified in dairy products to increase the immune response in humans. This finding makes probiotic bacteria ideal for many health issues . A study done in Argentina in 2002 showed great promise using Lactobacillus Casei to reduce chronic diarrhea. Daily supplementation is needed to receive the most benefit from L. Casei; otherwise, symptoms return.  Lactobacillus Casei successfully treats infectious diarrhea (rotavirus, E. coli, norovirus, etc.), Traveler's diarrhea, and antibiotic-induced diarrhea .
Drinking L. Casei fermented milk successfully maintained a healthy balance of good and bad gut bacteria, reduced digestive issues and lowered cortisol in academically stressed-out college students. That same milk drank daily by pregnant mothers improved their bathroom habits and helped speed up the healing of hemorrhoids caused by childbirth .
L. Casei reduced symptoms of small bowel injuries due to aspirin use. It has proven to reduce or eliminate intestinal inflammation due to conditions such as Ulcerative Colitis, Celiac disease, Crohn’s and inflammatory bowel disease (IBD). It reduces the inflammation of the intestinal lining caused by E. Coli . During a study by Z. Zakostelska et al. in 2011, patients orally received live L. Casei severe intestinal inflammation. The results showed it could strengthen the gut barrier and improve movement through the digestive tract .
As more clinical trial researchers study the anti-inflammatory properties of L. Casei, it may also help with a plethora of health issues, including the following:
- Rheumatoid arthritis (RA)
- Lyme disease
- Vaginal & urinary infections
- Ear infections
- Colds, flu & respiratory infections
- Skin conditions such as acne, eczema & dermatitis
- Allergies & hives
- H. pylori infections
- Fever blisters 
- Oral health issues (gingivitis, canker sores)
How is Lactobacillus Casei Used?
As one of the most studied lactic acid bacteria, Lactobacillus Casei is widely used to reduce inflammation throughout the body but especially within the digestive system. It's beneficial in promoting cytokines, the proteins responsible for launching an immune response against harmful pathogens or tumor cells . L. Casei can function as an antioxidant in the human body, preventing damage caused by free radicals, which improves the immune system and may reduce the risk of cancer and heart disease. L. Casei is a case study in the benefits of probiotics.
Levilactobacillus Casei is available in the following forms:
- Cocoa/dark chocolate
- Dairy products
- Soy products (soy milk, tempeh, tofu & miso)
- Palm wine
- Fruit juices
- Fermented vegetables (beets, kraut, kimchi)
- Fermented beverages (water kefir, kefir & kombucha)
- Fermented meats
- Cereal mash (beer brewing)
- Commercial probiotic drinks
- Anti-inflammation dietary supplements
Choosing a healthy anti-inflammatory lifestyle includes eating well, exercising and getting a good night's rest. Supplementing your healthy eating with a Lactobacillus Casei dietary supplement provides benefits such as reducing inflammation associated with arthritis, inflammatory bowel syndrome, lupus and other intestinal and autoimmune disorders.
Why Clear Probiotics Utilizes Lactobacillus Casei
Adding a high-quality inflammation supplement as part of your daily routine supports healthy immunity and maintains normal cytokine levels. Clear Probiotics chooses to include L. Casei in our Clear Inflammatory Response probiotic supplement because of the ongoing research showing how its positive health effects and, specifically, how it successfully reduces inflammation throughout the body, especially within the digestive tract, which helps improve gut motility. The effectiveness of probiotics is rooted in deep scientific research. Other health benefits associated with Lactobacillus Casei are strengthening the immune system and improving its response to harmful pathogens.
The Science of Lactobacillus Casei / The Research Behind L. Casei
Lactobacillus casei relieves liver injury by regulating immunity and suppression of the enterogenic endotoxin-induced inflammatory response in rats cotreated with alcohol and iron.
An investigation about liver damage caused by excessive alcohol drinking and iron use shows that Lactobacillus Casei could reduce symptoms like inflammation and intestinal injury.
Anti-inflammatory effect of Lactobacillus casei on Shigella-infected human intestinal epithelial cells.
Shigella infections attack the intestinal mucosa causing dysentery. Untreated, this can be fatal, especially in babies and weakened adults. Lactobacillus casei can downgrade inflammation to stabilize the gi tract.
Probiotic Strain Lactobacillus casei BL23 Prevents Colitis-Associated Colorectal Cancer.
Chronic inflammation and an imbalanced gut flora increase the risk of colon cancer. Probiotic use is beginning to find its usefulness in treating preventing cancer.
How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses
L. casei, L. paracasei, and L. rhamnosus are often found in milk and long ripening cheeses like parmesan, gruyere and Swiss. The texture, flavor and aroma come from the LABs.
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