L. Reuteri
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Kefir’s hidden gem: the health benefits of l. reuteri
Besides kefir, L. reuteri can also be found in other fermented foods, such as:
Sauerkraut
Kimchi
Kombucha
Miso -
L. Reuteri protects from ionizing radiation
L. Reuteri (KCTC 3594 and KCTC 3678) should help with acne via killing acne causing bacteria.
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@AinmBeo
I made this yogurt. It’s mild, I like it
How much do you eat of it? Since I read about some concerns maybe I should just try it out first?Also, do you use the whey for anything specific?
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@happyhanneke
I have 4 oz a day.
I dump the whey and lactic acid. -
Tryptophan can go down the kynurenine, pathway, the serotonin pathway or the indole pathway.
L . Reuteri increases Tryptophan metabolism into the indole pathway, which lowers its availability for the serotonin pathway.
Not only that, the metabolites of this specific pathway have anti-inflammatory effects. They treat experimental colitis.
One even acts on the pro-metabolic PXR , similarly to pregnenolone or progesterone."As expected, the expression of Pxr (also known as Nr1i2), a receptor for IPA [41], and PXR target genes Ugt1a1 and Cyp3a11 increased markedly in the colon of DSS-treated mice in response to L. reuteri (Fig. 1E)."
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@Mauritio I have a lot of thoughts about these results because what if actually milk. Most people take L. Reuteri through yogurt, so...maybe milk is more responsible than the strain.
Also, in the case where someone takes a probiotic pill with it in there, what is the difference between people who consume dairy alongside it or across the day versus people who don't...
I took homemade L. Reuteri yogurt before peating while on carnivore. It didn't really improve much for me during that time. I enjoyed eating it though in comparison to all the meat that I was eating.
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L. Reuteri increases Vitamin D. Maybe by increasing cholesterol conversion into vitamin D since it also lowers cholesterol.
"L. reuteri NCIMB 30242 increased serum 25-hydroxyvitamin D by 14.9 nmol/L, or 25.5%, over the intervention period, which was a significant mean change relative to placebo of 17.1 nmol/L, or 22.4%, respectively (P = .003)."
https://pubmed.ncbi.nlm.nih.gov/23609838/ -
Beneficial bacteria inhibit cachexia
Muscle wasting, known as cachexia, is a debilitating condition associated with chronic inflammation such as during cancer. Beneficial microbes have been shown to optimize systemic inflammatory tone during good health; however, interactions between microbes and host immunity in the context of cachexia are incompletely understood. Here we use mouse models to test roles for bacteria in muscle wasting syndromes. We find that feeding of a human commensal microbe, Lactobacillus reuteri, to mice is sufficient to lower systemic indices of inflammation and inhibit cachexia.
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J jhp referenced this topic on
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D DavidPS referenced this topic
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I assume the added inulin is mainly meant to help build the consistency of the product. As a sort of thickener.
I had seen that some people use (potato) starch instead of inulin in their L. reuteri recipes.Having had neither potato starch nor inulin at home I just threw a tablespoon of dextrose at my mixture, so that the reuteri won't run out of nutrients (the natural lactose content).
Accidentally, whilst looking for GABA-producing microbacteria (L. reuteri does not contribute, the small amount it produces merely helps its acid resistance. But it feeds of glutamine for that, much more than off glutamate),
I discovered that L. reuteri strain LGM (most similar to WHH1689) does not even eat inulin!
(see "LR" in table C below)
Regulation of serotonin production by specific microbes from piglet gut
So what's behind that story of adding inulin to feed the reuteri?
It seems to be untrue. The added inulin will feed other commensal bacteria, perhaps already in the fermentation batch, definitely once in the gut - yet it's seemingly no substrate for reuteri!
In fact, L. reuteri expresses inulosucrase as an enzyme which converts sucrose (saccharose, i.e. table sugar) to inulin, which other bacteria may then feed off.Wouldn't it then be better to add lactose, sucrose or maltose to L. reuteri recipes?
And just be honest about inulin acting not as a substrate for reuteri but on its own as a prebiotic on other bacteria as well as helping with consistency?
Or are there such drastic differences between the L. reuteri strains that ATCC PTA 6475 is able to feed off inulin? -
@CrumblingCookie I've been making L. Reuteri yogurt without the inulin or any other added prebiotic and it comes out great. I also make some batches with raw milk and it tastes just the same as the batches where I heat the milk. I'm not sure why people heat the milk to 180 F for 30 minutes. Bringing it up to 165 F for 15 seconds should be good enough to kill competing bacteria, 180 F for 10 denatures the protein and makes it set thicker, though my raw milk gets thick enough. I use goats milk.
