Lactobacillus acidophilus (La-14)

Lactobacillus acidophilus is (La-14) a beneficial bacterial strain that is normally found in the intestinal tract and mouth and is commercially used in dairy products for the production of acidophilus-type yogurt. L. acidophilus ferments various carbohydrates to produce lactic acid, which increases the absorption and bioavailability of minerals. This includes calcium, copper, magnesium and manganese. The production of lactic acid also promotes health by creating an inhospitable environment for invading microbes. L. acidophilus has been shown to protect intestinal cells by competing for adhesion space in the gut against harmful bacteria.

Lactobacillus plantarum (Lp-115)

Lactobacillus plantarum is 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 in experimental animal models.

Bifidobacterium lactis (BI-04)

Bifidobacterium lactis is predominantly found in the colon. Studies examining dietary supplementation with B. lactis have shown that it supports GI health by reducing intestinal permeability.

Lactobacillus salivarius (Ls-33)

Lactobacillus salivarius has been shown to produce bacteriocins which inhibit the growth of Helicobacter pylori in a transgenic mouse model. It can withstand high concentrations of acids, therefore allowing it to adhere and survive in the stomach and bind to gastric epithelial cells, while producing high amounts of pathogen-inhibiting lactic acid.

Lactobacillus casei (Lc-11)

Lactobacillus casei has been seen to help support intestinal/gastrointestinal health with improvement in stool consistency in patients with constipation.

Bifidobacterium bifidum (Bb-02)

Bifidobacterium bifidum has been shown in culture studies to effectively compete with harmful bacteria such as E. coli, S. aureus and Camplylobacter jejuni, which suggests B. bifidum's lactic acid and acetic acid production provides an antagonistic action against pathogens to help maintain microflora balance.

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Clinical Applications

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Program Details

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