Benefits and functions of the different lactic bacteria strains
There are many health benefits that can be derived from using LB17 live
probiotics. Listed below are some of the primary benefits:
Lactic Bacteria produces specific natural antibiotics that inhibits and eliminate pathogenic bacterium. For
example, Lactobacillus acidophilus produces acidophiline, L. bulgaricus produces bulgarican,
other lactobacilli produce lactocidine, lactobacilline, hydrogen peroxide, bacterial peptides, lactic streptococci
produce nisin and streptococcins. These are all anti-septic to pathogenic bacterium.
It has also been shown that lactic bacteria, in particular Streptococcus faecium, colonize the intestinal mucosa
preventing its attachment by other harmful microbes. This protects the integrity of the digestive system
eliminating the onset of many digestive disorders.
Different lactic bacteria provides different specific benefits and this is the primary reason to use a probiotic
that contains as many different strains of lactic bacteria to ensure all the essential beneficial effects are
secured for a truely healthy digestive system. A summary of these beneficial effects associated with the different
strains of the lactic bacteria are listed below:
populates the small intestines. It enables preconjugation of bile acids to assist in better digestion of food
and nutrients consumed which leads to production of lactic acid, hydrogen peroxide, and other byproducts that
make the environment hostile for undesired organisms. L. acidophilus also produces Vitamin B12, lactase, the
enzyme that breaks down milk sugar (lactose) into simple sugars. People who are lactose intolerant do not
produce this enzyme. Other benefits include reduction of blood pressure and anti-tumour. L. acidophilus is the
colonizer, the inhabitant that constitutes the first line of defense against alien invaders, as well as
opportunistic organisms like yeasts (Candida albicans)
L. amylovorus produces strong L-lactic acid slowly. The L-lactic acid helps to reduce cholesterol and has an
anti-cancer effect. L. amylovorus products the enzyme amylase that helps to break down starch and
L. casei also produces L-lactic acid that helps increase salt tolerance. It is useful as acid-producing starter
cultures for milk fermentation, and as specialty cultures for the intensification and acceleration of flavor
development in certain bacterial-ripened cheese varieties. It is not only an inhibiting activator in tumor cells
but it also has a beneficial stimulating activity in normal cells. L. casei is very beneficial to lactose
intolerant individuals in their consumption of diary products. L. casei was reported in Microbiology &
Immunology to have the most potent protective activity against the potentially lethal Listeria bacteria than any
other \ beneficial bacteria
Lactobacillus plantarum (2 strains)
L. plantarum improves mucosal and liver status. It also improves the immunological status of mucosa and reduces
mucosal inflammation and an excellent alternative to antibiotics. L. plantarum also decreases abdominal bloating in
patients with IBS and can also decrease fibrinogen concentrations in the blood.
L. fermentum is a well-characterized probiotic strains with efficacy in the prevention and treatment of urogenital
infections in women. It also produces hydrogen peroxide (H2O2) and inhibited the growth of intestinal and
L. brevis is frequently used as starter culture in silage fermentation, sourdough and lactic-acid-fermented types
of beer. Ingestion of L. brevis has been found to improve human immune function, increase intestinal microflora and
decreases intestinal permeability.
L. buchneri has been demonstrated to improve aerobic stability of silages by reducing the growth of yeasts and
therefore help to prevent spoilage from moulds. L. buchneri has also been shown in studies to produce high levels
of acetic acid.
L. bulgaricus is extremely proteolytic, i.e., it is able to split proteins for easy digestion and absorption. it is
especially "famous" for alleviating digestive problems (including acid reflux) and taming a runaway appetite,
everyone can benefit greatly from it. L. bulgaricus is recommended for overall support of the friendly bacteria,
enhanced digestibility of milk products and other proteins, production of natural antibiotic substances, inhibition
of undesirable organisms, maximum effectiveness of waste disposal, colon cleaning without disrupting friendly
bacteria, and effective immune enhancement.
B. longum has the unique property of metabolizing or degrading nitrates by an intracellular enzymatic activity. In
journal Cancer Research it had been reported that dietary intake of B. longum significantly inhibits the
development and growth of colon, liver and breast cancers in laboratory animal models. Certain strains in animal
studies had been documented as possessing the ability to counteract cancer-causing compounds in the
B. bifidum has been cited in the medical journal Immunopharmacology and Immunotoxicology that their presence in the
intestine of infants is an indication of health. It also has the ability to protect the body against the
devastation of rotavirus diarrhea and that it modifies the gut flora and is a supportive therapy for intestinal
infections and intestinal disturbances. B. bifidum has immune strengthening properties as reported in the American
Journal of Clinical Nutrition especially in relation to colon health and its suppressive effect on tumors. It
reports that B. bifidum is well tolerated without side effects, reducing the inflammatory response of the colon and
stimulating the body's fluid immunity. Biological & Pharmaceutical Bulletin reported information confirming the
anti-ulcer effects of B. bifidum when administered orally.
The Pediococcus bacterium are not yet fully understood and commonly confused as harmful pathogens. However, recent
studies and researches now confirm their beneficial properties in a number of the strains particularly of those
used in LB17. They produce bacteriocin (anti-bacterial material) and increase salt tolerance. Studies have found
that they might be useful for control of enteric pathogens.
is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented
dairy foods, including yogurt and Mozzarella cheese. Its role as a probiotic is useful in alleviating symptoms
of lactose intolerance and other gastrointestinal disorders. it is also good for promoting health in general and
for longevity. The bacteria also appear to reduce the amount of nitrite (cancer causing chemical) in the
Lactococcus lactis (formerly known as Streptococcus
L. lactis is one of the most important micro-organisms involved in the dairy industry. It is
a non-pathogenic bacterium that is critical for manufacturing dairy products like buttermilk, yogurt and cheese.
The cytokine interleukin-10 (IL-10) has shown promise in clinical trials for treatment of inflammatory bowel
disease (IBD). The research with mouse showed that the therapeutic dose of IL-10 can be reduced by localized
delivery of a bacterium to secrete the cytokine. Intragastric administration of IL-10-secreting Lactococcus
lactis caused a 50% reduction in colitis in mice treated with dextran sulfate sodium and prevented the onset of
colitis in IL-10/ mice. This approach may lead to better methods for cost-effective and long-term management of
IBD in humans.
The above information is provided for general educational purposes only. It is not
intended to replace competent health care advice received from a knowledgeable healthcare professional. You
are urged to seek healthcare advice for the treatment of any illness or disease.
Health Canada and the FDA (USA) have not evaluated these
statements. This product is not intended to diagnose, treat, cure, or prevent any disease.