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FACTS & FALLACIES ABOUT PROBIOTICS

Particularly Concerning the Beneficial Aspects ofThe DDS-1 Strain of Lactobacillus acidophilus

Human beings eat food to deriveenergy and nutrition for the purpose ofsustenance, growth and reproduction. In fact,this is true for all living systems, such asplants, microorganisms and animals. In thecase of animals, the food is partially digestedin the alimentary canal, mouth and stomachand finally in the intestine, where thepartially digested food is ultimatelymetabolized by millions and millions ofmicroorganisms working simultaneously andsynergistically. It has been said that there aremore bacteria in and on one person at onetime than there are people on this earth.Fortunately, however, less than one percent ofall the known types of microorganisms areundesirable or pathogenic.

A healthy intestine is one whichmaintains a critical balance between variousgroups of these bacteria such as lactobacilli,streptococci, clostridia, coliform andbacteriodes. Any sub-optimal or unhealthyconditions like stress, onset of disease,ingestion of antibiotics and/or medicines, andimproper food and rest, and harmfulenvironmental conditions may endanger thisfine balance in the intestinal flora, resulting inthe reduction of the friendly or beneficialbacteria like lactobacilli and bifidobacteria inthe gut.

For centuries the lactic acid bacteriahave been used for the preservation of foodfor human consumption. It has been welldocumented that certain types of lactobacilliand bifidobacteria are essential or desirablefor optimal health. Metchnikoff (1) was

perhaps the first researcher, and he concludedin 1908 that the long life span of the Balkanswas due to the ingestion of large quantities oflactobacilli and other lactic organismsthrough fermented foods, which inhibitpathogens and detoxify their system.

For nearly a hundred years researchhas been conducted on lactobacillic cultures,and many amazing facts about their"probiotic" nature have been established.Probiotic refers to those microorganismswhich may prevent or reduce the effect of aninfection caused by a pathogenic organism.In fact, such probiotic aspects have beenconsequently related closely to the beneficial,nutritional and therapeutic properties ofthese organisms.

RESEARCH FACTS ABOUT L. ACIDOPHILUSAt the University of Nebraska

research on Lactobacillus acidophilus wasstarted as early as 1925. For the past 45 years,scientists headed by the author have workedon L. acidophilus, L. bifidus (now renamed asBifidobacterium bifidum) and other lacticcultures and have published more than 60scientific papers on these cultures. They havedemonstrated conclusively that there existconsiderable differences among differentstrains of L. acidophilus. In fact, the samestrain grown under different conditionswould show different properties. Theyobserved that a specially isolated andcultured strain of L. acidophilus, which theycalled DDS-1, grown and produced underspecific conditions has properties of greatsignificance for digestion and nutrition andfor physiological health and disease.

The beneficial properties of the DDS-1 strain of L. acidophilus based on researchdocumented in internationally reputable,refereed journals are as follows:

• Production of enzymes such as proteases,which help digest proteins, and lipases, todigest fat (2,3).

• Production of B vitamins which are

biocatalysts in food digestion, particularlyfolic acid and B12 (4,5).

• Improvement of the digestibility of food foranimals (6).

• Production of the natural antibioticAcidophilin which was patented by theauthor (7,8,9).

• Inhibition of the growth of 23 toxicproducing microorganisms (9,10).

• Certain yogurt cultures (L. bulgaricus and S.thermophilus) appear to possess greatpotential as anticarcinogenic and antitumorproperties (11,12).

• Help in the alleviation of lactose intolerancecaused by the deficiency of the enzymelactase. Such L. acidophilus cultures producesignificant quantities of lactase which mayhelp digest lactose more fully and therebyreduce the possibility of bad breath, bloating,gas formation and stomach cramps (13,14).

Additional research with lactobacillifrom this laboratory as well as by otherscientists has revealed that:

• L. acidophilus, by virtue of their inhibitinggastrointestinal- and uro-pathogens, mayhelp reduce the occurrence of diarrhea andurinary& vaginal infection (15,16, 17).

• L. acidophilus helps enhance calciummetabolism and thus may be related to theirhypocholesteremic and anticarcinogeniceffect (18,19).

• L. acidophilus helps reduce serum cholesterollevels (18,10).

• L. acidophilus helps alleviate dermatitis andother skin disorders by modifying andimproving gastrointestinal microbial balance(21).

Originally WrittenBy Dr. Khem M Shahani

Professor, Food Science & TechnologyUniversity of Nebraska

Lincoln, NE 68583-0919

of manufacture and storage. Normally,microorganisms such as L. acidophilus areaffected adversely by heat, moisture orhumidity, light and air. The unique process ofmanufacturing the DDS-1 strain coupled withthe addition of a suitable cryoprotectant andspecially designed natural stabilizer protectthe microorganisms against moisture, light,heat and oxygen (from air), providing astability unsurpassed as far as is known.

RESPONSIBILITIES OF THE FOODSUPPLEMENT ADVOCATE

As indicated above, all the differentacidophilus products are not alike in that they

do not have similar properties. Similarly, aknown strain of L. acidophilus, even the DDS-1strain of L. acidophilus manufactured bydifferent methods, will not have similarproperties and stability.

There exist numerous foodsupplements on the market which do notmeet the standards claimed on their labels.The consumer has every right to demand thatthe product one purchases actually meets thestandards or the claims made for thatproduct. It is therefore a serious responsibilityof the health professional, and of the healthfood-store as well, to make sure that themanufacturer and/or the supplier provides

documented proof, preferably published in apeer-reviewed scientific journal orpublication, that the claims made for theproduct were indeed substantiated by tests orresearch done with that product.

BIBLIOGRAPHY

1. Metchnikoff, Eli. 1908. The Prolongation of Life. Ed. P. Chalmers Mitchell, G. P.Putnam’s Sons,The Knickerbocker Press, New York & London.

2. Lee, H., B. A. Friend, and K. M. Shahani. 1988. Factors affecting the protein qualityof yogurt and acidophilus milk. J. Dairy Sci. 71:3203-3214.

3. Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1987. Therapeutic role of dietarylactobacilli and lactobacillic fermented dairy products. FEMS Microbiol. Rev., 46:343-356.

4. Shahani, K. M. and A. D. Ayebo. 1980. Role of dietary lactobacilli in gastrointesti-nal microecology. Proc. VI Intern’l Symp. Intestinal Microecol. Arn. J. Clin. Nutr.33:2448-2457.

5. Rao, D. R. and K. M. Shahani. 1987. Vitamin content of cultured dairy products.Cultured Dairy Prod. J. 22(1):6-10.

6. Pollman, D. S., D. M. Danielson, W. B. Wren, E. R. Peo, and K. M. Shahani. 1980.Influence of Lactobacillus acidophilus inoculum on guotobiotic and conventionalpigs. J. Ani. Sci., 51:629-637.

7. Shahani, K. M., J. R. Vakil, and A. Kilara. 1976. Natural antibiotic activity of L. aci-dophilus and bulgaricus. I. Cultural conditions for the production of antibiosis.Cultured Dairy Prod. J., 11(4):14-17.

8. Shahani, K. M., J. R. Vakil, and A. Kilara. 1977. Natural antibiotic activity of L. aci-dophilus and bulgaricus. II. Isolation of acidolophilia from L. acidophilus CulturedDairy Prod. J. 12(2):8-11.

9. Shahani, K. M., J. R. Vakil, and R. C. Chandan. 1972. Antibiotic acidophilus and theprocess for preparing the same. U. S. Patent

3,689,640. Sept. 5.

10. Reddy, G.V., K. M. Shahani, B. A. Friend, and R. C. Chandan, 1983. Natural antibiot-ic activity of L. acidophilus and bulgaricus. III. Production and partial purification ofbulgarican from L. bulgaricus. Cultured Dairy Pro. J., 18(2):15-19.

11. Fernandes, C. F., K. M. Shahani, W. L. Staudinger and M. A. Amer. 1991. Mode oftumor suppression by Lactobacillus acidophilus. J. Nutr. Medicine, 2:25-34.

12. Bottazzi,V., B. A. Friend, and K. M. Shahani. 1985. Properta anti-tumorali dei bat-teri lattici e degl. alimenti fermentati con batteri lacttici. Il Latte, 10:873-879.

13. Fernandes, C. F., and K. M. Shahani. 1989. Lactose intolerance and its modulationwith Lactobacilli and other microbial supplements. J. Appl. Nutr., 41:50-64.

14. Gilliland, S. E. 1990. Health and Nutritional benefits from lactic acid bacteria.FEMS Microbiol. Rev. 87:175-188.

15. Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1988. Control of diarrhea by lac-tobacilli. J. Appl. Nutr.40:32-43.

16. Fernandes, C. F., K. M. Shahani, and M. A. Amer. 1988. Effect of nutrient media andbile salts on growth and antimicrobial activity of L. acidophilus. J. Dairy Sci., 71:3222-3228.

17. Chan, R. C.Y., G. Reid, R.T. Irvin, A.W. Bruce, and I.W. Costerton. 1985. Competitiveexclusion of uropathogens from human uroepithelial cells by Lactobacillus. Infect.Immun., 47:84-89.

18. Kaup, S. M., K. M. Shahani, and M. A. Amer. 1987. Bioavailability of calcium inyogurt. Milchweissenschaft, 42:513-516.

19. Lipkin, M., and H. Newmark. 1985. Effect of added dietary calcium on colonicepithelial cell proliferation in subjects with high risk for familiar colonic cancer. N.Engl. J. Med., 313:1381-1384

20. Danielson, A.D., E.R.Peo, Jr., K.M. Shahani, A.J.Lewis, P.J.Whalen, and M.A.Amer.1989. Anticholesteremic property of L. acidophilus yogurt fed to mature boars. J. Ani.Sci. (In Press).

21. Ionescu, G., E.W. Jeaht, R. Linebeck, and K. M. Shahani. 1988. Orale Lactobazillenbei atopischem ekzem. Ortho Suppl. 2:1-4.

22. DeSimone, C. et al., 1986. The adjuvant effect of yogurt on gamma interferon byCon-A stimulated human lymphocytes. Nutr. Repts. Intern’l., 33:419-333.

23. Perdigon, G. et al., 1986. Effect of peritoneally administered lactobacilli onmicrophage. Infect. Immun. 53:404-410.

24. Shahani, K. M., C. F. Fernandes and M. A. Amer. 1987. Effect of yogurt on intestin-al flora and immune responses. Proc. Symp. on Yogurt-Union of Belgian DairyIndustry, pp. 57-67.

25. Fernandes, C. F. and K. M. Shahani. 1990. Anticarcinogenic and immunologicalproperties of dietary lactobacilli. J. Food Prot., 53:704-710.

26. Bhatia, V. 1991. Growth optimization of Lactobacillus acidophilus in whey, M.S.Thesis, Univ. of Nebraska, Lincoln.

27. Gilliland, S. E. and M. L. Speck. 1977. Enumeration and identity of lactobacilli indietary products. J. Food Prot. 40:760-762.

28. Brennan, M., B. Wanismail, and B. Ray. 1983. Prevalence of viable Lactobacillusacidophilus in dried commercial products. J. Food Prot. 46:887-892.

29. Kilara, A., K. M. Shahani, and N. K. Das. 1976. Effect of cryoprotective agents onfreeze-drying and storage of lactic cultures Cultured Dairy Prod. J., 11:8-12.

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• L. acidophilus Aids in the production and/oraugmentation of immune bodies and theirfunctions (22,23,24,25).

It is probable that the observedvariations in the anticarcinogenic,hypocholesterolytic and antibiotic effects oflactobacilli may be related to the extent of theproduction and/or activation of immunefactors in the animal. In general, lactobacillilack any antifungal activity. However, theobserved beneficial effect of certainlactobacilli on candidiasis under certainconditions may be, in part at least, related tothe immunological augmentation oractivation in the host.

CHRONOLOGY OF THREE GENERATIONS OFPROBIOTICS

There were possibly only four or fiveprobiotic microbial supplements on thenational market prior to the 1980’s. Of theseearly products I can recall only Lactinex andSetebaid. Although Setebaid was fairlyexpensive, it had no live organisms, and Idon’t think it is on the market any more. Thenby the early 1980’s several newer L.acidophilus products appeared on the marketin the form of liquid, powder, capsules andtablets. As far as it could be ascertained,American Cultures and Enzyme Systems (laterrenamed as Nebraska Cultures) was perhapsthe first to come out with a true "Non-Dairy"acidophilus (containing no milk componentssuch as lactose, casein, or any other milkprotein). By mid 1980 numerous otheracidophilus products and multi- microbialsupplements were developed - likeacidophilus with bifidus, faecium, bulgaricus,rhamnosus, lactis, and others.

ADDITIONAL CRITERIA OF FACTUALLYBENEFICIAL ACIDOPHILUS

To assure that L. acidophiluspossesses these nutritional and therapeuticproperties, it must implant and multiplyrapidly in the gut to avoid its being expungedentirely. Hence for gut inhabitation L.acidophilus must not only be able to tolerateand pass through the high stomach activity(low pH), but also be able to grow andproliferate at physiological levels of bile saltsand adhere to the intestinal epithelial cells.

L. acidophilus strains are known todiffer tremendously in their ability to grow inthe presence of bile salts. Bile salts, producedby the gall bladder, are essential in helping toemulsify fat before it can be digested in theintestine (16). The DDS-1 strain of L.acidophilus has been reported to be highlyresistant to several commonly knownantibiotics like penicillin, streptomycin,

aureomycin, etc. Such antibiotic resistance ofthis strain is of paramount importancebecause it can be taken while or soon after anindividual has been on antibiotic therapy.Common antibiotic therapy not only kills thepathogenic bacteria but also kills "friendlybacteria" like lactobacilli and streptococci andmay upset gastrointestinal microbial balance.The DDS-1 strain of L. acidophilus may thushelp in restoring the optimal microbialbalance in the gut.

FALLACIES ABOUT ACIDOPHILUSPRODUCTS

The literature is replete with studiesconcerning the beneficial role of lactobacilli ingeneral and L. acidophilus in particular.Nevertheless, there exist numerous reportsindicating divergent, and sometimes,conflicting observations. It has beenestablished that such conflicting results mayvery well be due to the different strains used,different methods of manufacture orpropagation employed, and of course, due tothe different techniques used by differentscientists. As indicated earlier and shown inFigures 1-3, even the same strain grownunder different conditions may have differentproperties (26). Similarly, the DDS-1 strain ofL. acidophilus manufactured by methodsother than those used in the research ofShahani may have different characteristicsand properties.

Consequently, all L. acidophilusproducts on the market are not alike. Somecannot even survive human stomach fluids.Many products contain extremely low levelsof living and stable L. acidophilus cells. Somemanufacturers give numbers of live cells atthe time of formulation, packaging, orbottling, but after manufacturing and storagethe number of live cells can drop to almostzero.

As part of our ongoing researchprogram on probiotics at the University ofNebraska, more than 155 acidophilusproducts collected from U.S.A. and abroadwere examined and enumerated (Table 1).Almost 70 to 80% of the samples did notmeasure up to numerical claims, and in fact,nearly 50% of the samples did not have even10% of the claimed number of livemicroorganisms. For example, if the productwas supposed to have 5 billion/gm, it mightnot have even 500 million/gm. More than 40to 50% of the product had more than onespecies of acidophilus. Several products evenhad microorganisms belonging to a genusother than Lactobacillus. For example, inaddition to L. acidophilus they hadStreptococcus lactis. Several of the samples

even had undesirable or pathogenicorganisms present. These were not only ourobservations; at least two or three papers inscientific journals authored by very renownedmicrobiologists reported essentially similarresults (27,28). Also, almost all acidophilusproducts carry promotional material withsimilar claims without any literatureidentifying the research work and where itwas published, or whether it was published inany peer-reviewed reputable journal.

Following any antibiotic therapy oruse, the number of beneficial or desirablegastrointestinal microflora (such asacidophilus or bifidobacteria) goes down andratio of the undesirable to desirable bacteriagoes up. This is because the desirable bacterialike acidophilus and bifidobacteria, beingGram +ve, are more severely killed by most ofthe commonly used antibiotics. It is at thistime that supplements of desirable bacteriaare most needed. If, instead of takingsupplementary bacteria that have beenproven to be desirable, one takessupplements of bacteria of unproven benefit,one may be actually helping the undesirableorganisms to continue their predominance.

MANUFACTURE OF FREEZE DRIEDL. ACIDOPHILUS

The DDS-1 strain of L. acidophilus ismanufactured by an exclusive, unique processinvolving growth in a well-defined and highlynourishing medium for this special strain. Inthe manufacturing process themicroorganisms are concentrated first byremoving unspent liquid medium bysedimentation, ultrafiltration, reverseosmosis, and/or centrifugation. To the intactcell concentrate is then added a definitecryoprotectant before freezing to prevent"freezer damage" to the bacteria (29).

Following freezing, the mass isfreeze-dried in a specially designed unit. Thefinal product is then subjected to finescreening and quality control involving atleast 15 to 20 tests. When the product passesall the rigorous tests, it is then mixed with anatural stabilizer to prevent the loss of itsviability during packaging, shipping, storage,marketing and consumption. As far as isknown, the viability of the cells is notdamaged at all during sedimentation,ultrafiltration, reverse osmosis orcentrifugation, unless the processingequipment is faulty and/or the processor isnot properly trained.

STABILITYThe DDS-1 strain of L. acidophilus is

highly stable even under adverse conditions

Percentage

70-90%

20-40%

40-60%

10-20%

1-5%

1%

Description

Below numerical claims

Below 10% if the numerical claims

More than one species

Non-acidophilus Lactobacillus

Undesirable Mircoorganisms

No acidophilus, not even Lactobacillus

TABLE 1. OVERALL SURVEY EVALUATION