Lyophilized Bryndza cheese capsules increase butyrate-producing gut bacteria in recreational athletes: A randomized controlled trial

Bryndza, a traditional sheep cheese from Eastern Europe, is a natural source of probiotic lactic acid bacteria (LAB). This study investigated the effects of encapsulated bryndza probiotic capsules on the gut microbiome and metabolome of young athletes. Recreational runners ( n = 26 experimental; n = 18 control) completed an 8-week intervention. Participants in the experimental group consumed Bryndza capsules. Stool samples and body composition were collected before and after intervention. Microbiota composition was analyzed by 16S rRNA gene sequencing, and fecal metabolites were measured using nuclear magnetic resonance spectroscopy. Bryndza capsules contained viable LAB, including Lacticaseibacillus paracasei , Lactococcus lactis , Leuconostoc mesenteroides , and Enterococcus species. No changes in body composition were observed. In the experimental group, butyrate-producing bacteria, such as Anaerostipes hadrus , Eubacterium ventriosum , and Faecalibacterium prausnitzii , increased significantly. Our findings indicate that lyophilized and encapsulated Bryndza retains probiotic activity and positively modulates the gut microbiome, particularly by enhancing butyrate-producing bacteria. • Encapsulated Bryndza preserved viability of traditional probiotic strains. • Bryndza capsules increased butyrate-producing gut bacteria in recreational runners. • Probiotic effect observed without increasing lactic acid bacteria in stool. • No coliform overgrowth confirmed microbiological safety of Bryndza capsules.