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Lactobacillus casei Zhang is a specific probiotic strain isolated from traditional home-made koumiss (fermented horse milk) in Inner Mongolia, China. [9] It is being investigated for its potential health benefits, which primarily stem from its ability to modulate the gut microbiome. [13, 14] Research has shown that L. casei Zhang can mitigate gut dysbiosis, restore the population of beneficial bacteria that produce short-chain fatty acids (SCFAs) like butyrate, and increase levels of nicotinamide. [1, 2, 13] These effects lead to reduced inflammation and have shown potential in ameliorating kidney injury. [1] A Phase 1 clinical trial has suggested that it can slow the decline of kidney function in patients with chronic kidney disease. [1, 3] It is also under investigation for other conditions, including gout, hyperuricemia, and peritoneal fibrosis. [6, 13]
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