Probiotics strains (lactic acid bacteria)
Bifidobacterium bifidum is a prominent probiotic micro-organism that takes up residence primarily in the mucous membrane lining of the large intestine (colon), where it can be found at high concentrations, and in the vaginal tract. Bifidobacterium bifidum prevents the colonization of invading pathogenic bacteria such as E. coli, Clostridium, and Salmonella by attaching to the intestinal wall, crowding out and competing with these unfriendly bacteria and yeasts for nutrients. Bifidobacterium bifidum also produces lactic and acetic acids, which lower the intestinal pH and further inhibit the pathogens from growing. Research on Bifidobacteria has established that these organisms enhance the assimilation of minerals such as iron, calcium, magnesium and zinc. Strains of this species have been used in the production of foods such as cultured milks, and in therapeutic preparations for the treatment of: - digestive disorders in infants, enterocolitis, constipation, cirrhosis of the liver, imbalance of intestinal flora following antibiotic therapy, and for the promotion of intestinal peristalsis. Common synonyms for this bacterium are Bacillus bifidus, Bacterium bifidum, Lactobacillus bifidus, and Lactobacillus parabifidus.
Bifidobacterium longum is a probiotic bacteria that inhabits the large intestine. Research suggests that bifidobacteria species can improve the nutritional value of foods. Bifidobacerial strains have the ability to produce B vitamins and contain the enzymes; digestive, casein phosphatase and lysozyme. Clinical studies suggest that Bifidobacterium longum reduces the frequency of gastrointestinal disorders (diarrhoea, nausea, constipation etc.) and helps digestive functioning and comfort.
Bifidobacterium breve is one of the most important bacteria that live in the human intestine; it helps to keep the digestive system running smoothly, inhibits the growth of harmful bacteria and boosts the immune system. Bifidobacterium breve is also an important organism in the synthesis of vitamins D and K. It is more abundant in babies and children than in adults, and adheres to the intestines very well.
Bifidobacterium lactis has been reported to be useful for supporting and balancing a healthy intestinal flora, for reducing the incidence of diarrhoea and intestinal infections, for promoting the absorption of nutrients, for supporting the immune system, for maintaining cholesterol levels and for detoxifying the intestine, the blood and the liver. Unlike most of Bifidobacterium species, it has high tolerance to oxygen, salts and acids.
Lactobacillus acidophilus is a probiotic bacterium that is one of the most important micro-organisms in the small intestine of humans. Studies suggest that some sub-strains of Lactobacillus acidophilus may help control intestinal infections (therefore helping to reduce the onset of diarrhoea), and improve the digestion of milk products by breaking down milk sugar (lactose). They may also provide an inhibitory response towards some types of cancer, stimulate the immune response against unwanted intestinal micro-organisms including viruses, and may help control serum cholesterol levels. It performs many critical functions including inhibiting pathogenic organisms and preventing them from multiplying and colonizing. It is well documented that L. acidophilus produces natural antibiotics like lactocidin, acidophilin, etc., which enhance resistance or immunity. L. acidophilus has known antimicrobial activity against Staphylococcus aureus, Salmonella, E.coli and Candida albicans.
Lactobacillus caseiis a probiotic bacterium which has been used for centuries in traditional cultured milks in Asia, such as the Yakult beverage from Japan. It is a highly prolific organism and has strong resistance to digestive enzymes. Lactobacillus casei is closely related to the L. rhamnosus and L. acidophilus strains with some of the same immuno-modulating effects as other Lactobacilli. L. casei has several health-promoting effects provided through the production of bacteriocins (compounds that inhibit the growth of pathogenic bacteria in the small intestine). It’s strong tolerance to gastric and bile salts, allow it to reach and adhere to intestines.
Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, cured olives, korean kimchi, nigerian ogi, sourdough and other fermented plant materials, and also in some cheeses and fermented sausages. Lactobacillus plantarum is a gram positive bacterium that produces lactic acid in the human gastrointestinal tract. Studies show that Lactobacillus plantarum decreases pain, abdominal bloating, flatulence and constipation in patients with irritable bowel syndrome. Lactobacillus plantarum secretes the naturally occurring antibiotic lactolin, and is also known to have the ability to synthesize the amino acid L-lysine, which has beneficial anti-viral activities. L. plantarum also produces glycolytic enzymes shown to degrade cyanogenic glycosides and is effective in eliminating nitrate while producing nitric oxide. This probiotic can preserve key nutrients, vitamins, and antioxidants, eliminate toxic components from food, and eradicate pathogens such as S. aureus and Enterococci.
Lactobacillus rhamnosus was originally isolated from the intestinal tract of humans, and thus has good adherence to intestinal membrane. It differs from Lactobacillus casei in that it is generally less tolerant to digestive enzymes and is more transient in the human intestine. Lactobacillus rhamnosus has been used to deliver and release lactase enzyme throughout the stomach and small intestine to hydrolyze (break down) lactose. Studies suggest that Lactobacillus rhamnosus stimulates an immune response against foreign intestinal organisms, and prevents rotoviral or Clostridium difficile-induced diarrhoea. It normally inhabits in small intestine, and is known for its strong tolerance to acids and bile salts. It also increases the immunoglobulins such as IgA, IgG, and IgM, and stimulates the immune system to modulate immune responses. It’s efficacy for immune related diseases such as atopic dermatitis and asthma, is under investigation.
Enterococcus faecium has been shown to be important in the nutritional support of diarrhoeal diseases, especially in cases where pathogenic microbes, such as rotavirus, invade the bowel. This particular organism only transiently colonizes the GI tract. A recent study indicated that an E. faecium-containing yogurt was able to significantly lower LDL cholesterol. E. faecium has been researched extensively by the World Health Organization and declared safe. E. faecium has a good tolerance to high temperature and good stability in ambient temperature.
Streptococcus thermophilus is known to be efficient in breaking down lactose by producing the enzyme lactase, and is thus a good supplement for people who are lactose-intolerant. Cytokine production is stimulated in tissue-cultured cells, by this bacterium. Other research suggests that Streptococcus thermophilus can improve the nutritional value of foods by making micronutrients available to the host. As it is not of human origin, it has a relatively low rate of adherence to the intestinal membrane, but its fast growth and acid formation make it a useful strain for the recovery of the intestinal balance.
