Tag: Oxalobacter formigenes

According to nutritional science, dietary oxalates, also known as oxalic acid, serve no essential function for human health and are primarily associated with risks rather than benefits. These organic compounds are produced naturally by plants and the human body, but their impact on human physiology is far from positive.

It is a common misconception that certain foods are "high in Oxalobacter formigenes," but in reality, this bacterium is not a component of food; instead, it is a native resident of the human gut microbiome. This article explores the dietary strategies to foster an environment where this beneficial microbe can thrive.

According to a 2020 review in *Applied and Environmental Microbiology*, humans and other mammals lack the enzymes to metabolize oxalate, relying instead on gut bacteria for degradation. We explore the question: is there an enzyme that breaks down oxalates, and how does it work?

While the human body does not produce its own enzymes to break down oxalates, specific microorganisms in our gut are equipped to do so. These microbial-derived enzymes are vital for metabolizing dietary oxalates and preventing their accumulation, a process central to reducing the risk of kidney stones and other health issues.

According to a recent study, the gut microbiome of kidney stone patients often shows lower levels of oxalate-degrading bacteria compared to healthy individuals. This growing body of evidence suggests that understanding what probiotics reduce oxalates could offer a promising strategy for managing hyperoxaluria and mitigating the risk of calcium oxalate kidney stones.

According to research, humans lack the enzymes necessary to break down oxalate on their own. The key enzyme that breaks oxalates is oxalyl-CoA decarboxylase, found in certain gut bacteria that metabolize oxalate as their main energy source.

According to the National Kidney Foundation, more than half a million people seek emergency care for kidney stones every year. A major contributing factor to the most common type of kidney stone is calcium oxalate, making it crucial for at-risk individuals to understand **what decreases oxalate absorption** through their diet.

Calcium oxalate accounts for approximately 80% of kidney stones, a common and painful health issue. This has driven research into the gut-kidney axis, raising the question: can probiotics help reduce oxalates by influencing intestinal metabolism and potentially reducing kidney stone formation?

Over 80% of kidney stones are composed of calcium oxalate, highlighting the importance of the body's mechanisms for managing this compound. However, humans do not produce the enzymes required to break down oxalates and instead rely on beneficial gut bacteria to perform this vital function.

An estimated 10-15% of the global population experiences kidney stone disease in their lifetime, with calcium oxalate stones being the most common type. For many at risk, the gut microbiome plays a crucial role, and understanding **what probiotics break down oxalates** is a critical component of nutritional management.