0038 Health benefits of Lactobacillus helveticus in dairy foods

Lactic acid bacteria (LAB) are often used as a starter culture in the production of cheeses. These LAB produce biopeptides by breaking down proteins in milk that have positive effects on the functions of the body. One specific LAB, Lactobacillus helveticus, which is used in the production of many Italian cheeses such as Swiss, Provolone, Mozzarella, and Parmesan, has many extremely valuable health benefits. Lactobacillus helveticus is able to survive after being eaten, and adheres to epithelial cells in the gastrointestinal tract. Because of this, L. helveticus can stimulate the digestive tract and reduce lactose intolerance, and inhibit the absorption of some pathogens while also increasing the absorption of certain nutrients. However, the two most valuable benefits of L. helveticus are its nontumorogenic and nonhypertensive properties. Lactobacillus helveticus has been shown in research studies to inhibit the growth of colon cancer cells and breast cancer cells in vivo. Because of these studies, L. helveticus is being considered to be a potential anticancer treatment. Further, L. helveticus is an angiotensin converting enzyme (ACE) Inhibitor, meaning that it prevents the release of Angiotensin II, which constricts blood vessels. This keeps blood vessels and the heart healthy, which prevents high blood pressure. From all angles of human health, L. helveticus has many benefits when consumed.