Probiotic Organisms And Their Uses

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Probiotic Organisms

 

The following are microorganisms considered to be human Probiotics:

 

Lactobacillus species: L. acidophilus, L. amylovorus, L. brevis, L.

casei, L. casei subsp. rhamnosus (Lactobacillus GG), L. caucasicus,

L. crispatus, L. delbrueckii subsp. bulgaricus (L. bulgaricus), L.

fermentum (L. fermenti), L. gasseri, L. helveticus, L. johnsonii, L.

lactis, L. leichmannii, L. paracasei, L. plantarum, L. reuteri, L.

rhamnosus

 

Bifidobacterium species: B. adolescentis, B. bifidum, B. breve, B.

infantis, B. lactis (B. animalis), B. licheniformis, B. longum

 

Other lactic acid bacteria: Enterococcus faecium, Lactococcus lactis,

Leuconstoc mesenteroides, Pediococcus acidilactici, Streptococcus

thermophilus

 

Nonlactic acid bacteria: Bacillus subtilis, Escherichia coli strain

nissle, Saccharomyces boulardii, Saccharomyces cerevisiae

Lactobacillus organisms are normal inhabitants of the human intestine

and vagina. They are the main ones that produce lactic acid in the

digestive tract, which is important for overall health. Some

nutritional benefits gained from lactic acid include an improved

nutritional value of food, control of intestinal infections, improved

digestion of lactose, control of some types of cancer, and control of

serum cholesterol levels.

 

Lactobacilli are gram-positive facultative anaerobes; non-spore

forming; and non-flagellated, rod or coccobacilli. To date, some 56

species of Lactobacillus have been identified.

 

 

L. acidophilus is the most commonly known probiotic bacterium. It is

found primarily in the small intestine where it produces natural

antibiotics called " lactocidin " and " acidophilin " . These increase

immune resistance against such harmful bacteria and fungi as Candida

albicans, Salmonella, E. coli, and Staphylococcus aureus.

L. acidophilus implants itself on the intestinal walls, as well as on

the lining of the vagina, cervix, and urethra, thereby preventing

other organisms from multiplying to the extent that they can cause

infections. For years, it was assumed that it was the most beneficial

form of the " good " bacteria; but recent research has revealed that L.

rhamnosus may be just as important.

 

L. acidophilus helps control intestinal infections, thus reducing the

potential of diarrhea and other infections or diseases. It also

inhibits some types of cancer and helps control serum cholesterol

levels. However, reaching the intestines is the problem because the

L. acidophilus found in most commercial yogurts cannot live with

stomach acids and bile.

 

 

L. amylovorus is a bacterium found normally in the intestinal tract

of animals and humans, as well as in the mouth and vagina of humans.

It can sometimes be found in acidophilus milk, but it is mainly being

studied as a potential for a silaging agent and a commercial producer

of lactic acid.

 

L. brevis is a lactic acid-producing organism important in the

synthesis of vitamins D and K. Research studies have shown that L.

brevis decreases intestinal permeability (leaky gut syndrome),

improves intestinal micro flora, and has a positive effect on the

intestinal immune system. A recent study showed that this friendly

bacterium also has a positive effect in eliminating the ulcer-causing

bacteria Heliobacter pylori.

 

L. bulgaricus is an important bacterium used in fermenting yogurt. It

helps produce lactic acid, thereby providing a good environment for

other beneficial bacteria to grow, especially Lactobacilli and

Bifidobacterium. It was the first organism to be implicated in

providing benefits to human health and so named after its discoverer,

a Bulgarian scientist, when he isolated it from yoghurt cultures in

1908.

L. bulgaricus is considered to be a transient microorganism. This

means that it does not implant itself in the intestinal tract, but

roams throughout providing an important protective role. Studies

indicate that certain strains of L. bulgaricus improve the digestion

of milk, and stimulates the production of " interferon " and " tumor

necrosis factor " , regulators of the immune system. L. bulgaricus

assists in the metabolism of lipids (fats) and may help control

cholesterol levels. It also produces natural antibiotic substances

and helps reduce the proliferation of less desirable microorganisms.

 

 

L. caseii is closely related to L. acidophilus and L. rhamnosus. It

secretes a substance called " peptidoglycan " , which supports the

natural defences of the body and stimulates immune responses in the

intestinal tract. L. casei has demonstrated effectiveness in

increasing circulating IgA (immunoglobulin A) in infants infected

with rotavirus and has shortened the duration of associated diarrheal

episodes.

As with many of the Lactobacillus strains, this one also has some of

the same immune-enhancing effects provided through the production

of " bacteriocins " , compounds that inhibit the growth of pathogenic

bacteria in the small intestine. In a 2003 issue of the Journal of

Nutrition Health and Aging, fermented milk containing the probiotic

L. caseihad a positive effect on lessening winter infections in the

elderly. It is a highly prolific organism and has strong resistance

to digestive enzymes.

 

 

L. caseii rhamnosus (Lactobacillus GG) is a name given in honor its

discoverers, Drs. Sherwood Gorbach and Barry Golden who isolated the

bacterium in 1985. Lactobacillus GG does survive and grow in the

acidic environment of the digestive tract. Once there, it shows an

exceptional ability to adhere to the intestinal mucosa and

proliferate.

According to the November 1999 Journal of Pediatrics, when it was

given to children who were taking antibiotics for minor bacterial

infections, Lactobacillus GG reduced the number and severity of the

bouts of diarrhea, including those hospitalized with rotavirus. It

has also been successful in eradicating Clostridium difficile in

patients with relapsing colitis. During research

experiments,Lactobacillus GG demonstrated the ability to inhibit

chemically induced intestinal tumors, as well as binding to some

chemical carcinogens.

 

Lactobacillus GG and Bifidobacterium lactis were found to produce

significant improvement of atopic eczema in children with food

allergies. Lactobacillus GG along with other lactic acid bacteria,

including strains of Lactobacillus acidophilus, Lactobacillus

bulgaricus, Bifidobaterium longum and Streptococcus thermophilus,

have also demonstrated antioxidative ability, especially the

chelation of metal ions, particularly iron and copper.

 

 

L. caucasicus is commonly found in kefir – a word likely originating

from the Turkish word " Keif " which means " good feeling " . The

scientific name " caucasicus " comes from the area of the Caucasus

Mountains where shepherds diets consisted mainly of kefir and who

often lived to be over 100 years of age.

 

L. crispatus is a part of the normal vaginal microflora.

Lactobacillus organisms help keep the vagina free from infection by

producing hydrogen peroxide, a substance that is highly acidic. When

the ecology of the vagina is disrupted through infection, douching,

or poor hygiene, for example, Lactobacillican die off, leading to a

condition known as bacterial vaginosis. In recent studies, L.

acidophilus, L. crispatus, and L. delbrueckii subspecies delbrueckii

all inhibited bacterial vaginosis-associated species in vitro,

causing researchers to conclude that these probiotics might be useful

for vaginal recolonization in women with recurrent symptoms. There

are vaginal suppositories available in some countries that promote

this bacterium to increase vaginal acidity. These suppositories also

hold promise as another protective agent against such diseases as

gonorrhea and AIDS.

 

L. fermenti is one of the " friendly flora " bacteria useful in

protecting the vaginal area from vaginitis. It is used in making

sourdough bread, yogurt, and kefir.

 

L. gasseri appears to be the main Lactobacillus species that inhabits

the human gastrointestinal tract, havving a good survival rate, even

in the elderly. Other probiotic organisms (S. thermophilus and L

bulgaricus) did not survive when the elderly were given yogurt or

pasteurized yogurt. Tests have revealed that L. gasseri plays a

significant role in reducing gastic inflammation and in suppressing

H. pylori, the ulcer-causing bacterium.

 

L. helveticus is often used in making Swiss-type cheeses to enhance

flavour. It is also added specifically to certain fermented milks.

The surprising thing about this bacterium is in the studies conducted

on post-menopausal women by the University of Helsinki (2004), L.

helveticus proved to have significant effects on bone density and in

preventing trabecular bone loss when compared to other milk products

that did not contain the organism. In addition, by adding L.

helveticus, the results proved to increase bone formation of

osteoblasts (bone cells), as well as serum calcium concentrations.

The conclusion was that L. helveticus produces superior active

components not found elsewhere. In a separate study by the same

university, the bacterium also demonstrated some effect on

hypertension by lowering blood pressure somewhat.

 

L. johnsonii is an important probiotic because it survives passage

through the digestive tract. It adheres to intestinal cells, blocking

the colonization of potentially pathogenic bacteria. L. johnsonii

stimulates important mechanisms of the body's natural immune

defences, demonstrating the ability to produce an increase in the

phagocytic activity of peripheral blood monocytes and granulocytes.

Studies have shown that when fermented products containing this

organism were eaten, colonization of the small intestine by E. coli

was reduced significantly. In addition, a single oral dose of L.

johnsonii was sufficient to suppress all aspects of colonization and

persistence of C. perfringens and may be a valuable tool in

controling the endemic disease of necrotic enteritis common in the

poultry industry. C. perfringens can cause lesions in chicks and food

poisoning in humans. Preliminary studies have shown that L. johnsonii

may also have a protective effect against Campylobacter jejuni. L.

johnsonii has shown not only to help stimulate the immune system but

also to help with lactose intolerance and traveller's diarrhea.

 

 

L. lactis is used in the making of some cheeses, as well as in

starter cultures for making fermented milk products. The bacterium

appears to inhibit both gram positive (eg. listeria) and gram

negative (eg. E. coli) pathogens.

 

L. leichmannii is another bacterium that helps to produce lactic acid

and is often used to determine the concentrations of vitamin B12 in

products. Normally present in rye grain, it is one of the bacteria

use in making German rye bread.

 

L. paracasei is both acid and bile resistant, meaning it survives the

journey through the gastrointestinal tract to lodge in the

intestines. Recent research indicates that it is effective in the

prevention and treatment of certain types of diarrhea, as well as

irritable bowel syndrome. In addition, it has the ability to alter

the activity of the intestinal micro flora, modulate the immune

system, and perhaps reduce the risk of some cancers.

Studies have also been done as to its effects on the intestinal

microflora of the elderly. When fermented milk products containing L.

paracasei were consumed twice daily, dramatic reductions in the

occurrences of Clostridium difficile and Helicobacter pylori were

noticed in the elderly. In addition, it was also noticed that there

was an increase in the numbers of other Lactobacillus strains.

 

In other studies from the University of Nebraska, it was found that

the transport of L. paracasei was reduced significantly with the use

of glucose, fructose, and sucrose, but that other mono-, di-, and

trisaccharides did not affect it nearly as much.

 

 

L. plantarum has been studied for the treatment of recurrent

Clostridium difficile-associated diarrhea and for Candida yeast

infections. A particular strain called " 299v " , derived from sour

dough and used to ferment sauerkraut and salami, has demonstrated

that it can improve the recovery of patients with enteric bacterial

infections. The adherence of this bacterium reinforces the barrier

function of the intestinal mucosa, thus preventing the attachment of

the pathogenic bacteria.

L. plantarum has many significant uses including:

 

Preserving key nutrients, vitamins, and antioxidants

Manufacturing vitamins B1, B2, B3, B5, B6, B12, vitamins A and K, and

short chain of fatty acids

Helping to produce " lactolin " , a natural antibiotic

Contributing to the destruction of moulds, viruses, and parasites

Eradicating such pathogens as Staphylococcus aureus from fermented

food

Helping to maintain healthy cholesterol and triglycerine levels

Increasing the number of immune system cells

Providing protection from such environmental toxins as pesticides and

pollutants

Reducing toxic waste at the cellular level

Stimulating the repair mechanism of cells

Synthesizing the anti-viral amino acid, L-lysine

Producing glycolytic enzymes which degrade cyanogenic glycosides

Eliminating toxic components from food including nitrates

 

L. reuteri is naturally found in the intestinal flora of animals, as

well as in humans, including breast milk. This bacterium strengthens

the immune system and helps to maintain the equilibrium of other

friendly microorganisms because it secretes an antibacterial

substance called " reuterin " . According to a 1997 issue of the Journal

of Pediatric Gastroenterology and Nutrition, L. reuteri is an

effective treatment for rotaviral diarrhea in children.

 

L. rhamnosus is closely related to L. caseii and L. acidophilus but

more transient. It is a healthier species of " good bacteria " and

easily colonizes in the lining of the intestines and in the vaginal

tract. It is very prolific and has a high tolerance for bile salts

and digestive enzymes, meaning it survives the digestive process.

Certain strains of this organism have been shown to stimulate an

immune response against foreign intestinal organisms, as well as

preventing rotoviral or Clostridium difficile-induced diarrhea. Some

of its other abilities include:

 

Relieves hypersensitivity reactions and intestinal inflamation in

individuals with exzema and food allergies, especially those caused

by a " leaky gut " condition

Stabilizes over a wide range of temperatures and pH levels

Inhibits the growth of bad bacteria, especially Streptococci and

Clostridia

Enhances the immune system

Demonstrates anti-tumor activity

Assists those with lactose intolerance by releasing the lactase

enzyme in the stomach and small intestine that breaks down the

lactose molecule

Demonstrates significant health benefits, especially in infants and

the elderly

Produces the desirable lactic acid

 

L. salivarius is most abundant in the mouth and gums (hence its

scientific name), but it is also flourishes in the lining of the

small intestine. It is important in helping to normalize the flora of

the gut, especially in those with chronic bowel conditions. In one

study printed in the American Journal of Gastroenterology (1998),

only L. salivarius, and not L. casei or L. acidophilus, was able to

produce high amounts of lactic acid and completely inhibited the

growth of H. pylori in a mixed culture.

L. salivarius appears to help digest protein and may assist in the

breakdown of any incompletely digested proteins and their undesirable

by-products left in the gut which can cause putrefication. L.

salivarius is classified as a facultative bacterium, which means that

it can survive and grow in both anaerobic (without oxygen) and

aerobic (with oxygen) environments, although its main effects take

place in anaerobic conditions. This is a decided advantage over the

well-known Lactobacillus acidophilus, which has little or no growth

in an aerobic environment. L. salivarius is a very resilient

bacterium which doubles its population every twenty minutes.

 

Bacillus strains are found in soil, manure, and plant matter. Most

species are harmless; but others are not only harmful, but can be

deadly. Some strains are used to make antibiotics while others are

used as insecticides. The two that are considered to be probiotics

and, therefore, beneficial, are listed below.

 

 

B. lichenformis is a soil-based organism that has proven to

inactivate such lipid-enveloped viruses as HIV (human

immunodeficiency virus), SIV (simian immunodeficiency virus), HHV-6

[A and B] (human herpes virus), EBV (Epstein-Barr virus), and CMV

(Cyto-megalo-virus – related to herpes). It also is effective against

other organisms including bacteria, mycoplasmas (a type of bacteria),

and fungi.

This ability is attributed to its production of " surfactin " , a

substance that has an antibiotic effect. In one follow-up of the

effects of soil-based organisms on 100 people, all but one reported

some sort of improvement. While many noticed improvements in the

first two weeks, some required up to 2 or 3 months of use before they

found benefit.

 

 

B. subtilis is a non-pathogenic bacterium that is widespread in soil,

water, and air. Certain strains are known to control the growth of,

or inhibit, harmful bacteria and fungi.

Bifidobacterium strains are common in the natural flora of human and

animal digestive systems. Some strains show a tendency to inhibit the

growth of such harmful bacteria as Salmonella. As probiotics, they

stimulate the immune system, aid in digestion, and assist in the

absorption of food ingredients and nutrients. They are also capable

of synthesizing some vitamins.

 

Bifidobacteria are gram-positive anaerobes; non-motile, non-spore

forming and catalase-negative. They have various shapes, including

short, curved rods, club-shaped rods, and bifurcated Y-shaped rods.

Their name is derived from the way they often exist; that is in a Y-

shaped or bifid form. Bifidobacteria are classified as lactic acid

bacteria,and, to date, about 30 species have been isolated.

 

Breastfed newborns begin to colonize bifidobacteria within days of

birth. However, populations begin to decline with advancing age

unless they are supplemented in the diet. Bifidobacteria are

influenced by a number of factors, including diet, antibiotics, and

stress.

 

 

B. adolescentis inhabits the lower large intestine and appears to

have anti-tumor effects. B. adolescentis shares similar

characteristics with B. breve. Along with B. infantis and B. longum,

B. adolescentis accounts for almost 99% of the cultivatable flora.

They have strong effects against gram negative bacteria and prevent

the colonization of invading pathogens by competing for nutrients and

attachment sites. At the same time, they increase vitamin production

and calcium absorption. These beneficial bacteria also help ferment

over 20 kinds of carbohydrates into lactic acid.

 

B. bifidum (also known as Bacillus bifidus, Bacterium bifidum,

Lactobacillus bifidus, and Lactobacillus parabifidus) resides mainly

in the lining of the large intestine and the vaginal tract.

Strains of this species have been used in the production of certain

fermented foods and in therapeutic preparations for the treatment of

the following: digestive disorders in infants, enterocolitis,

constipation, cirrhosis of the liver, imbalance of intestinal flora

following antibiotic therapy, and for promotion of intestinal

peristalsis.

 

In hospitalized children, it has been shown that supplementation of

infant formula milk with Bifidobacterium bifidum and Streptococcus

thermophilus reduced rotavirus shedding and episodes of diarrhea.

 

B. bifidum is the most beneficial form of lactic acid and acetic acid

production. It has the ability to:

 

Digest lactose

Ferment indigestible fibers, thereby producing more energy

Synthesize some vitamins, especially several of the B vitamins

Assist in mineral absorption, especially iron, calcium, magnesium,

and zinc

Inhibit the growth of Salmonella, Bacillus cereus, Staphylococcus

aureus, Candida albicans, Campylobacter jejuni, Listeria, Shigella,

E. coli and Clostridium by crowding them out and eating the nutrients

they need

Fight bad bacteria by lowering the intestinal pH through its

production of fatty acids, lactic acid, and acetic acid

Absorb large quantities of ferrous ions, thereby inhibiting the

growth of bad bacteria that use it for food

Help decompose nitrosamines (cancer-causing substances) and suppress

the production of nitrosamines in the intestines

Help lower serum cholesterol

 

B. breve is probably the most common bifidobacterium in infants but

remains in the gut throughout adulthood. It is a lactic acid-

producing bacterium found in the small and large intestines. B. breve

shares many common characteristics with B. adolescentis. B. breve

assists in the production of the natural antibiotic

called " lactobrevin " . It appears to have an affinity for absorbing

carcinogenics, especially those produced by charred meats. It

tolerates bile acid well thereby surviving its trip through the

digestive system. It has been shown that B. breve was able to

eradicate Campylobacter jejuni from the stools of children with

enteritis, although less rapidly than in those treated with

erythromycin.

B. infantis is also known as B. lactentis, B. liberorum, and

Actinomyces parabifidus. B. infantis is found mainly in the large

intestines of infants (and thus its scientific name), but it can also

be found in adults and in the vaginal tract of women. This bacterium

is important because it has proven to stimulate the production of

such immune agents as cytokines. Like other bifidobacteria species,

this one can produce acids that may retard the colonization of the

colon by certain foreign or harmful bacteria including Clostridia,

Salmonella, and Shigella.

B. lactis (Bifidobacterium animalis subsp. lactis) is a strain of

friendly bacteria known to stimulate the immune response. According

to researchers in New Zealand, B. lactis proved to be an effective

means of enhancing cellular immunity in the elderly. Those who

consumed fermented products containing this bacterium showed a

significant increase in the proportions of total, helper, and

activated T lymphocytes, as well as natural killer cells. In

addition, their immune cells' ability to phagocytize (engulf and

destroy) invaders and the tumor cell killing ability of their natural

killer cells was also increased. The greatest improvements in

immunity were found in those subjects who previously had poor immune

responses before receiving B. lactis.

This strain appears to resist acid digestion and the action of bile

salts, thus surviving intestinal transit to reach the colon in

significant numbers. B. lactis also helps to relieve constipation and

prevents diarrhea, especially in children. It also has the ability to

decrease chronic inflammation of the sigmoid colon. In addition, its

anti-microbial properties decrease the effect of negative bacteria,

especially Clostridium.

 

B. longum is found in high concentrations in the large intestine. It

helps prevent the colonization of invading pathogenic bacteria by

attaching to the intestinal wall and crowding out unfriendly bacteria

and yeasts. Along with other microorganisms, it produces lactic and

acetic acids that lower the intestinal pH, which further inhibits

undesirable bacteria.

In studies, B. longum was found to reduce the frequency of such

gastrointestinal disorders as diarrhea and nausea during antibiotic

use and can improve the nutritional value of foods. Some strains have

the ability to produce B vitamins, as well as digestive, casein

phosphatase, and lysozyme enzymes. It also increases calcium

absorption. B. longum has a strong antitumor activity by regulating

markers and reducing incidence of colon tumors.

 

Enterococcus strains are found in the intestines of animals and

humans. They are gram-positive, facultative anaerobic cocci of the

Streptococcaceae family; spherical to ovoid in shape and occur in

pairs or short chains. They are also catalase-negative, non-spore

forming, and usually nonmotile.

 

In most cases, they cause no infection. In some people though,

enterococci can cause serious infections, especially those found in

the urinary tract (UTIs), wounds, and the blood. Vancomycin is often

the " last resort " antibiotic used to treat enterococcal infections,

but even this is becoming ineffective as new strains are formed.

 

A new strain called " Enterococcus faecalis TH10 " is proving to be

highly effective against even the most deadly antibiotic-resistant

bacterial strains, including MRSA (methicillin-resistant

Staphylococcus aureus). Enterococcus faecium SF68 is another

probiotic strain that has been used in the management of diarrheal

illnesses.

 

E. faecium should not be confused with the pathogenic strain called

Enterococcus faecalis. Although often uses synonymously, preliminary

studies have shown that E. faecalis has virulent factors while E.

faecium does not. E. faecalis is found mainly in animals other than

humans, but it can be found in humans as a pathogen.

E. faecium is an important nutritional support in the event of

diarrheal diseases, especially in cases when such pathogenic

microbes,as rotavirus, invade the bowel. It is a transient bacterium

so needs to be replaced continually. In several studies, it has

proved resistant to a wide variety of antibiotics and proved to be

more effective than L. acidophilus in shortening the duration of

diarrheal episodes. However, because of the concern over the

similarities in the Enterococcus (Staphylococcus) strains, many

fermented foods manufacterers have stopped adding E. faecium to their

products.

Lactococcus strains are lactic acid producers and commonly used to

sour milk. They are gram-positive facultative anaerobes. Several

strains are being used or are being developed as protiotics.

 

L. lactis (formerly known as Streptococcus lactis) has the ability to

synthesize both folate and riboflavin, two important B vitamins. It

is one of the most important microorganisms used in the dairy

industry, particularly in cheese making, since it produces copious

amounts of lactic acid. Scientists are now experiementing with it by

creating a genetically modified version which secretes " interleukin

10 " . This is expected to provide a therapeutic approach for

inflammatory bowel disease. However, the release of any genetically

modified organism always raises many safety concerns.

Leuconostoc strains may be found in various environments. The genus

belongs to the lactic acid-producing family of bacteria used in

fermenting foods to increase their nutritive quality. Some strains

produce the characteristic flavor in cultured milk products and

vegetables (sauerkraut)

 

..

L. mesenteroides is the organism most often used in fermenting

vegetables, particularly in the making of pickles and sauerkraut

where it initiates the desirable lactic acid. It is also used in the

fermentation of sour dough bread, sorghum beer, all fermented milks,

and cassava. It differs from other lactic acid species in that it can

tolerate fairly high concentrations of salt and sugar (up to 50%

sugar). It also initiates growth in vegetables more rapidly over a

range of temperatures and salt concentrations than any other lactic

acid bacteria.

 

L. mesenteroides produces carbon dioxide and acids which rapidly

lower the pH and inhibit the development of undesirable micro-

organisms. The carbon dioxide produced replaces the oxygen, making

the environment anaerobic and suitable for the growth of subsequent

species of lactobacillus. Removal of oxygen also helps to preserve

the colour of vegetables and stabilizes any ascorbic acid that is

present.

Pediococcus strains are found in foods, on plants, and as beer-

spoilage agents. They produce inactive lactic acid and are used

mainly for making fermented vegetables, mashes, beer, and wort.

 

P. acidilactici is a specific strain of lactic acid-producing

bacteria helping to keep a proper balance of microflora in the

digestive system. The organism has been used to control Listeria

monocytogenes in temperature-abused vacuum-packaged wieners.

Saccharomyces strains are beneficial yeast organisms used in making

beer, bread, and as a nutritional supplement.

 

S. boulardii is a lactic acid yeast that does not promote the growth

of Candida albicans nor is it related to the Candida yeast species

which cause infections in the gastrointestinal and urinary tracts. In

fact, studies have shown it prevents Candida from spreading. However,

prescription antifungals should not be taken at the same time as

supplements with S. boulardii since these will kill it as well.

Alcohol will also inactivate this organism.

S. boulardii is considered to be a non-pathogenic, non-colonizing

baker's yeast species which is closely related to brewer's yeast (S.

cervesiae). S. boulardii is a unique probiotic in that it is known to

survive gastric acidity and is not adversely affected or inhibited by

antibiotics or does not alter or adversely affect the normal flora in

the bowel. For this reason, other friendly probiotic organisms can be

taken at the same time as S. boulardii.

In a study published in a 2003 issue of the European Journal of

Gastroenterology and Hepatology, S. boulardii proved to be helpful in

ulcerative colitis. Studies suggest that it also protects the gut

from amebas and cholera. In addition, it has proven to alleviate the

diarrhea caused by Clostridium difficile, Crohn's disease, and that

of other causes. S. boulardii has been found to secrete a protease

which digests two protein exotoxins, toxin A and toxin B, which

appear to mediate diarrhea and colitis caused by Clostridium

difficile.

 

In Europe, S. boulardii is sold in capsules over-the-counter for the

treatment of diarrhea and for preventing and treating various other

digestive disorders.

 

 

S. cerevisiae is commonly known as baker's or budding yeast used in

making bread and beer. " Budding " refers to how the yeast multiplies.

It is also the strain that makes the nutritional dried supplement

known as " Brewer's Yeast " . Some nutritional yeasts are made from the

by-products of breweries, distilleries, or paper mills; but a

superior kind should be that which is grown on a base of molasses.

This gives it a higher content of vitamins and minerals, as well as

other beneficial components. Brewer's nutritional yeast also does not

contribute to Candida yeast infections.

Streptococcus strains are mostly noted pathogens causing illnesses

that range from sore throats to rheumatic fever. However, there is

one beneficial strain which is found in cultured milk products.

 

S. thermophilus, in combination with L. bulgaricus, is used

commercially to produce yogurt. This organism is known to be

efficient in breaking down lactose, a desirable trait for those who

are lactose-intolerant. S. thermophilus is found in fermented milk

products, especially in the production of yogurt. S. salivarus

subspecies thermophilus type 1131 is another probiotic strain.

S. thermophilus is a gram-positive facultative anaerobe; cytochrome-,

oxidase- and catalase-negative; nonmotile, non-spore forming and

homofermentative; an alpha-hemolytic species of the viridans group;

and, classified as a lactic acid bacteria.

S. thermophilus is known to destroy such pathogens as Pseudomonas, E.

coli, Staphylococcus aureus, Salmonella, and Shigella. This activity

is likely because of its ability to produce " methanol acetone " , a

potent anti-pathogenic agent. In addition, it stimulates the

production of " cytokine " which are involved with the immune system.

Other research suggests that S. thermophilus can improve the

nutritional value of foods by making micronutrients available to the

host. In hospitalized children, it has been shown that

supplementation of infant formula milk with Bifidobacterium bifidum

and Streptococcus thermophilus reduced rotavirus shedding and

episodes of diarrhea.

 

Other

 

Escherichia coli (E. coli) is a very familiar bacterium. Although

found everywhere, including the human body, E. coli strains are

usually harmless; but some can cause diarrheal diseases and even

death. However, their presence in the human intestine is necessary

for normal health and development. Some strains help synthesize B

vitamins and vitamin K. Keeping the intestines healthy with

probiotics will automatically keep this one in check so that its

numbers will not get out of hand to where it becomes a pathogen.

Escherichia coli strain nissle 1917 is the most studied probiotic

strain of E. coli. Its name is derived from the fact that it was

isolated from a World War I soldier who survived a particularly

severe outbreak of diarrhea.

The Nissle strain has been found to reduce significantly allergy

incidences in children by the age of ten. The use of this strain in

treating Crohn's disease and ulcerative colitis is generating some

attention. In well-controlled, double-blind trials, Nissle was found

to be as effective as the drug mesalazine in maintaining periods of

remission in these patients. In addition, it was found to inhibit

adhesion of the pathogenic strains of E. coli, isolated from patients

with Crohn's disease. These findings validate the long-time belief

that probiotics in general, and this strain in particular, play a

significant role in preventing and curing many cases of Crohn's

disease and ulcerative colitis.

 

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