The GI tract is a finely balanced environment where roughly 300 different strains of bacteria compete for space and nutrients. When there is a healthy balance (eubiosis), few symptoms exist. However, dysbiosis can occur when an over-abundance of potentially harmful organisms prevail. The natural flora balance can be upset by medications (such as antibiotics, oral contraceptives, etc.), drinking chlorinated water, or eating too many processed foods.

Probiotics have been extensively studied and are characterized as having broad health benefits including (1) increasing populations of healthy bacteria following microflora imbalance; (2) supporting healthy bowel function; (3) increasing the production of important short chain fatty acids that provide energy to the GI lining; (4) creating a strong immune barrier and boosting immune function; (5) aiding in the digestion of difficult to break down compounds like lactose and casein; and (6) increasing detoxification of harmful compounds.

Because probiotics are live organisms, there are many challenges associated with manufacturing and distributing probiotic supplements. For a probiotic to be effective, it must be shelf stabile through the expiration date and shown to survive passage through the harsh GI environment to the intestines for maximum benefit. The microorganisms in this product are first protected, sealed, and then freeze dried away from moisture, heat, light and oxygen. This puts the bacteria into a state of “hibernation,” allowing them to remain dormant, until they are exposed to moisture in the GI tract. This product also contains probiotic strains that have been strategically selected based on research supporting their survivability and adherence to the intestinal tract.

Lactobacillus acidophilus is a beneficial bacteria strain that is normally found in the human intestinal tract and mouth, and is commercially used in dairy products for the production of acidophilus-type yogurt. L. acidophilus ferments various carbohydrates producing lactic acid, a short chain fatty acid that increases the absorption and bioavailability of minerals. This includes calcium, copper, magnesium and manganese. ^[1] The production of lactic acid also promotes health by creating an inhospitable environment for invading microbes. ^[1] L. acidophilus has been shown to protect intestinal cells by competing for adhesion space in the GI against harmful bacteria, such as E. coli. ^[2] The L. acidophilus La-14 strain has been specifically chosen for use in this product because of its strong adherence and survival attributes. It has been demonstrated to tolerate exposure to stomach acid, bile salts and the ability to withstand antibiotics including Ciproflaxin, Polymyxin B and Tetracycline. ^[2]

Lactobacillus plantarum is a beneficial bacteria commonly found in fermented foods including sauerkraut, pickles, brined olives and sourdough. L. plantarum has been found to compete against strains of Clostridium difficile and Clostridium perfringens, due to the production of bacteriocins (lethal proteins) that inhibit bacterial growth. ^[3] Studies have also demonstrated that L. plantarum helps boost the immune response by stimulating Th1-mediated immunity. ^[4]

Bifidobacteria lactis is predominantly found in the colon. A double-blind, randomized placebo-controlled trial on subjects receiving B. lactis or placebo for 8 weeks found that B. lactis supported a balanced immune response in individuals hypersensitive to environmental allergens. ^[5] Studies examining immune development and dietary supplementation with B. lactis have shown that B. lactis supports GI health by reducing intestinal permeability. ^[6]

Among the lactobacillus species, Lactobacillus salivarus, has been shown to produce bacteriocins that inhibit the growth of H. pylori. ^[7] L. salivarus can withstand high concentrations of acids allowing L. salivarus to adhere and survive in the stomach and bind to gastric epithelial cells, while producing high amounts of pathogen-inhibiting lactic acid. ^[7]

The immune regulating properties of Lactobacillus casei have been reported in several studies. L. casei has been shown to regulate inflammatory pathways and reduce oxidative stress, indicating an antioxidant effect. ^[8] L. casei has also been shown to support immune function by increasing natural killer (NK) cell activity and support healthy inflammatory balance. ^[9]

Bifidiobacterium bifidum is predominantly found in the colon. Bifidobacterium is a normal resident of healthy infant GI tracts and usually colonizes within 4 days of life. ^[10] B. bifidum has been shown to effectively compete with harmful bacteria such E. coli, Staphyolococcus aureus and Camplylobacter jejuni suggesting that B. bifidum’s lactic acid and acetic acid production provides an antagonistic action against pathogens to help maintain microflora balance. ^[11]

1. Lipski E. (1996) Digestive Wellness. New Canaan, CT: Keats Publishing.
2. Danisco. Lactobacillus acidophilus La-14 probiotic identity card.
3. Schoster A, Kokotovic B, Permin A, Pedersen PD, Bello FD, Guarabassi L. In vitro inhibition of Clostridium difficile and Clostridium perfringens by commercial probiotic strains. Anarobe 2013; 20:36-41.
4. Chytilová M, Mudroňová D, Nemcová R, Gancarčíková S, Buleca V, Koščová J, Tkáčiková L. Anti-inflammatory and immunoregulatory effects of flax-seed oil and Lactobacillus plantarum – BiocenolTM LP96 in gnotobiotic pigs challenged with enterotoxigenic Escherichia coli. Res Vet Sci 2013 Feb 25. pii: S0034-5288(13)00056-8.
5. Singh A, Hacini-Rachinel F, Gosoniu M, et al. Immune- modulatory effect of probiotic Bifidobacterium lactis NCC2818 in individuals suffering from seasonal allergic rhinitis to grass pollen: an exploratory, randomized, placebo-controlled clinical trial. Eur J Clin Nut 2013 Feb;67(2):161-7.
6. Lewis MC, Patel DV, Fowler J, Duncker S, Zuercher AW, Mercenier A, Bailey M. Dietary supplementation with Bifidobacterium lactis NCC2818 from weaning reduces local immunoglobulin production in lymphoid-associated tissues but increases systemic antibodies in healthy neonates. Br J Nutr 2013;11:1-10.
7. Yuji Aiba MT, Nobuyuki Suzuki, Abu M A, Kabir, MD, Atushi Takagi MD, and Yasuhiro Koga. Lactic Acid- Mediated Suppression of Helicobacter pylori by the Oral Administration of Lactobacillus salivarius as a Probiotic in a Gnotobiotic Murine Model. Am J Gastroenterol 1998; 93(11):2097-2101.
8. Amdekar S, Singh V, Kumar A, Sharma P, Singh R. Lactobacillus casei and lactobacillus acidophilus regulate inflammatory pathway and improve antioxidant status in collagen-induced arthritic rats. J Interferon Cytokine Res 2013;33(1):1-8.
9. Dong H, Rowland I, Thomas LV, Yagoob P. Immunomodulatory effects of a probiotic drink containing Lactobacillus casei Shirota in healthy volunteers. Eur J Nutr 2013; Jan 10.
10. Bezirtzoglou E, Stavropoulou. Immunology and probiotic impact of the newborn and young children intestinal microflora. Anaerobe 2011; Dec;17(6):369-74.
11. Fooks LJ, Gibson GR. Mixed culture fermentation studies on the effects of symbiotics on the human intestinal pathogens Campylobacter jejuni and Escherichia coli. Anaerobe 2003;9(5):231-42.