Lactobacillus acidophilus is a non-pathogenic -- meaning noninfectious -- bacterial strain that naturally grows in the digestive tracts of humans and in the vagina of women. Because of some of the specifics of the bacterial species' metabolism, L. acidophilus helps to prevent infection of the human body by other bacteria. It also plays a valuable role in food production.
Lactobacillus Acidophilus
Lactobacillus acidophilus is a rod-shaped bacterial species that not only doesn't infect humans, but actually shares a symbiotic relationship with human hosts. By living in the digestive tract and vagina of humans, the bacteria have access to a ready supply of food -- they can digest much of the undigested food matter that passes into your lower gut. Their presence in the body helps to prevent pathogenic, or infectious, bacteria from being able to grow, because of increased competition for food and resources.
Metabolism
One of the characteristics of acidophilus that makes it very useful -- particularly to women -- is that the bacteria produce acid as they digest sugars. The acid, called lactic acid, helps increase the acidity of the surrounding fluid, explain Drs. Reginald Garrett and Charles Grisham in their book "Biochemistry." The vagina, for instance, is slightly more acidic than many mucous membranes because of the presence of L. acidophilus. This helps prevent infection.
Use in Food
The ability of L. acidophilus to make lactic acid from sugar accounts for its utility in the food industry. One sugar that acidophilus metabolizes effectively is lactose, which occurs in milk and other dairy products. Humans take advantage of this by culturing milk with the bacteria, which digest the sugar and generate lactic acid. The lactic acid then reacts with milk proteins, producing a creamy texture. The lactic acid itself has a sour flavor. In this way, the bacteria transform milk into yogurt.
Supplementation
Because of Lactobacillus acidophilus' ability to digest lactose effectively, some researchers have wondered whether this bacterial characteristic might make it an effective supplement for sufferers of lactose intolerance. In a 1995 article published in the "Journal of Dairy Science," Dr. R. Montes and colleagues report that patients with lactose intolerance reported fewer symptoms after consuming milk containing acidophilus than after consuming milk without the bacteria. Some sufferers of lactose intolerance, therefore, may respond to bacterial supplementation.
References
- "Biochemistry"; Reginald Garrett, Ph.D., and Charles Grisham, Ph.D.; 2007
- "Journal of Dairy Science"; Effect of Milks Inoculated With Lactobacillus Acidophilus or a Yogurt Starter Culture in Lactose-Maldigesting Children; R. Montes et al.; August 1995
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