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Lactobacillus paracasei is a gram-positive lactic acid bacterium, commonly used in dairy products and probiotics. Both L. paracasei and its fermented products are effective immunomodulators, they alleviate allergies, prevent gastric mucosal lesions and inhibit fat tissue accumulation [1].

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A significant reduction of nasal symptoms and improved quality of life were achieved in patients with Japanese cedar pollinosis, who received L. paracasei when pollen scattering was low. However, the effects were limited during the peak period [2].

According to some researchers, L. paracasei may help reinforce skin barrier function, inhibit water loss, decrease skin sensitivity and modulate the skin immune system leading to the preservation of skin homeostasis [13].

Fermented milk with L. paracasei promoted intestinal epithelial cell growth and intestinal epithelial integrity to strengthen the intestinal barrier against chemical and inflammatory stimuli-induced damage [28].

Water extract of L. paracasei reduced body weight in obese rats. It decreased the formation of lipid plaques in the aorta, reduced fat cell size and inhibits fat absorption, thereby reducing fat production (lipogenesis) [51].

Lactobacillus paracasei is a type of lactic acid bacteria that is frequently employed in the fermentation of dairy items. It is present not only in the human gastrointestinal tract and mouth, but also in foods like yoghurt, as well as naturally fermented vegetables and milk (1). Lactobacillus paracasei has been extensively studied for its beneficial effects on human health and researchers have found that this probiotic strain of bacteria could enhance the immune system and gut microbiota and decrease allergic reactions and skin sensitivity (2).

Epigenetics probiotic Lactobacillus paracasei is produced in a vegan friendly and convenient delayed release capsule. Recommended daily dose is 1 serving per day taken after a meal, or as directed by a healthcare practitioner. This product is not intended to be used as an alternative to a varied diet.

Lactobacillus paracasei may also have allergy-reducing effects. In patients with Japanese cedar pollinosis, Lactobacillus paracasei supplementation resulted in a reduction of nasal symptoms and improved quality of life, especially during periods of low pollen scattering. Likewise, studies conducted on mice have also shown the allergy-reducing properties of Lactobacillus paracasei. It has been found to balance the Th1/Th2 responses, induce Th1 and regulatory responses, and supress airway inflammation while down regulating allergen-specific immune responses. Furthermore, administrating Lactobacillus paracasei to mothers during gestation/lactation has been found to protect against airway inflammation in offspring in mice. These findings suggest that Lactobacillus paracasei may be a promising supplement for individuals suffering from allergies. It could potentially provide relief from nasal symptoms and improve quality of life, particularly during times of low pollen scattering (2).

Similarly, Lactobacillus paracasei has been shown to significantly improve allergic rhinitis. In individuals with a medical history of allergic rhinitis to grass pollen, Lactobacillus paracasei fermented milk was found to reduce nasal congestion and nasal itching. Additionally, in children with perennial allergic rhinitis, Lactobacillus paracasei supplementation improved symptoms such as sneezing, itchy nose, and swollen eyes. Likewise, Lactobacillus paracasei has also been found to improve the quality of life of individuals with persisted allergic rhinitis wo were being treated with an oral H1-antihistamine. While, nasal symptoms did not change, other symptoms consistently improved. Moreover, in human subjects with allergic rhinitis induced by house dust mites, heat-killed Lactobacillus paracasei was effective in improving overall quality of life. These findings suggest that this probiotic strain may be a beneficial supplement for individuals with allergic rhinitis and could potentially reduce nasal symptoms and relieve itching and swelling of the eyes (2).

Recent research has suggested that probiotics such as Lactobacillus paracasei can play a vital role in promoting skin health. Studies have demonstrated that heat-killed Lactobacillus paracasei can improve atopic dermatitis in adult patients. Furthermore, it has been suggested that Lactobacillus paracasei may help strengthen the skin barrier function, reduce water loss, and decrease skin sensitivity by modulating the immune system. This modulation can lead to the preservation of skin homeostasis, which is essential for maintaining healthy skin. In addition, studies have shown that Lactobacillus paracasei can decrease skin sensitivity and improve barrier function recovery, leading to better water retention in women. These findings highlight the potential of probiotics such as Lactobacillus paracasei in promoting skin health and the need for further research in this area (2).

Finally, Lactobacillus paracasei has also been found to have antioxidant properties. A recent study has highlighted the ability of this probiotic to reduce plasma antioxidant levels and neutralise excess free radicals in athletes who experienced oxidative stress due to intense physical activity over a period of four weeks. This suggests that Lactobacillus paracasei supplementation could have a protective effect against oxidative stress in physically active individuals (3). Top of Form

While lactobacillus paracasei is well tolerated and safe for most people, individuals with weakened immune systems, damaged heart valves and people having digestive surgery should consult their healthcare practitioner before use (4).

L. paracasei is similar to other strains of Lactobacillus bacteria, including L. casei and L. rhamnosus. However, each strain is differentiated from one another by the way in which it ferments and the different criteria required for growth. L. paracasei has been found to show specific differences compared to other Lactobacillus species, particularly in its ability to withstand higher temperatures.

Studies in mice have also shown that L. paracasei enhances immune system function by increasing the production of cytokines. It also boosts the activity of natural killer cells, lymphocyte proliferation and antibody production. This powerful probiotic has even been found to ameliorate the symptoms of influenza virus infection in mice, and increase the survival rate of mice infected with E.coli.

Alongside its immune-boosting properties, L. paracasei can help to inhibit harmful pathogens such as Shigella dysenteriae, Staphylococcus aureus, Cronobacter sakazakii, Escherichia coli, and Candida albicans. Supplementation of fermented milk containing L. paracasei was found to lead to improved gut microbiota, with higher populations of healthy Lactobacilli bacteria. Yeast infections such as Candida were also inhibited. Lactobacillus paracasei also helps with dental health, inhibiting the growth and spread of bacteria associated with periodontal disease.

The anti-inflammatory properties of L. paracasei are also very important. As well as fighting off infection, L. paracasei modulates inflammatory processes in the body by increasing the release of pro-inflammatory chemicals called cytokines. It also helps to stimulates the innate immune system.

When it comes to digestion, Lactobacillus paracasei is often included in probiotic formulas for improving gut health. It helps to boost the number of beneficial Bifidobacteria and Lactobacilli in the gut, while also reducing harmful bacteria.

At the same time, L. paracasei helps to strengthen the intestinal barrier and improve absorption of nutrients from food. When taken in conjunction with other probiotic strains, it can promote intestinal epithelial cell growth and protect the intestinal barrier from chemicals and pathogens.

Lactobacillus paracasei isolated from healthy humans showed antibacterial and anticandidal activities against oral pathogens such as S. mutans, S. salivarius, Streptococcus sanguis, Staphylococcus aureus, Actinomyces viscosus, P. gingivalis, Candida albican, Candida tropicalis, and Candida grabata [14]. The strongest antimicrobial activity was attributed to L. paracasei, Lactobacillus plantarum, L. rhamnosus, and L. salivarius isolated from the persons who had chronic periodontitis or health periodontium [15]. Lactobacilli isolated from the caries-free instead of caries-prone subjects had a significantly superior capacity to suppress the growth of S. mutans; L. paracasei was one of the Lactobacillus species with the maximum interference activity against S. mutans in vitro [16].

According to these findings, a new product containing probiotics L. paracasei aimed to reduce S. mutans was designed. However, its ability for reduction of cariogenic pathogens in human is unclear. A randomized human study to evaluate the efficacy of this probiotic L. paracasei for dental health is necessary.

It should be noted that there were differences among various lactobacilli with regard to their abilities to cause dental caries. Some Lactobacillus species were identified in deep caries dentin and were related to dental caries progression. For example, Lactobacillus acidophilus and Lactobacillus casei Shirota might be strong agents in dental caries progression for their adhesive ability to dental surface [25]. However, it had been suggested that not all strains of Lactobacillus spp. had a caries-inducing effect [3]. In this study, the oral tablet contained L. paracasei extract that were not considered cariogenic. The elevation of count levels in lactobacilli could be reasonably considered as its well colonization in oral cavity under intervention instead of increasing caries risk [24].

Along with L. paracasei, the well-documented Lactobacillus GG was not considered cariogenic and had been shown to exert inhibitory activity against Streptococcus sobrinus at pH values below 5 [26]. The investigators also found that Lactobacillus GG did not ferment sucrose and thus did not promote caries. In addition, in vitro studies had shown that other lactobacilli, such as Lactobacillus fermentum and L. salivarius, had an inhibiting effect on the growth of S. mutans [27] and P. gingivalis [10]. All the lactobacilli except Lactobacillus jensenii produced bacteriocin against at least one of the indicator organisms. The ability of Lactobacillus spp. to protect their host against certain diseases by inhibiting the growth of potential pathogens was evident [15]. 041b061a72

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