NEBRASKA PROBIOTICS OF CHOICE...
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NEBRASKA CULTURES ™ FACTS & FALLACIES ABOUT PROBIOTICS Particularly Concerning the Beneficial Aspects of The DDS-1 Strain of Lactobacillus acidophilus Human beings eat food to derive energy and nutrition for the purpose of sustenance, growth and reproduction. In fact, this is true for all living systems, such as plants, microorganisms and animals. In the case of animals, the food is partially digested in the alimentary canal, mouth and stomach and finally in the intestine, where the partially digested food is ultimately metabolized by millions and millions of microorganisms working simultaneously and synergistically. It has been said that there are more bacteria in and on one person at one time than there are people on this earth. Fortunately, however, less than one percent of all the known types of microorganisms are undesirable or pathogenic. A healthy intestine is one which maintains a critical balance between various groups of these bacteria such as lactobacilli, streptococci, clostridia, coliform and bacteriodes. Any sub-optimal or unhealthy conditions like stress, onset of disease, ingestion of antibiotics and/or medicines, and improper food and rest, and harmful environmental conditions may endanger this fine balance in the intestinal flora, resulting in the reduction of the friendly or beneficial bacteria like lactobacilli and bifidobacteria in the gut. For centuries the lactic acid bacteria have been used for the preservation of food for human consumption. It has been well documented that certain types of lactobacilli and bifidobacteria are essential or desirable for optimal health. Metchnikoff (1) was perhaps the first researcher,and he concluded in 1908 that the long life span of the Balkans was due to the ingestion of large quantities of lactobacilli and other lactic organisms through fermented foods, which inhibit pathogens and detoxify their system. For nearly a hundred years research has been conducted on lactobacillic cultures, and many amazing facts about their "probiotic" nature have been established. Probiotic refers to those microorganisms which may prevent or reduce the effect of an infection caused by a pathogenic organism. In fact, such probiotic aspects have been consequently related closely to the beneficial, nutritional and therapeutic properties of these organisms. RESEARCH FACTS ABOUT L. ACIDOPHILUS At the University of Nebraska research on Lactobacillus acidophilus was started as early as 1925. For the past 45 years, scientists headed by the author have worked on L. acidophilus, L. bifidus (now renamed as Bifidobacterium bifidum) and other lactic cultures and have published more than 60 scientific papers on these cultures. They have demonstrated conclusively that there exist considerable differences among different strains of L. acidophilus. In fact, the same strain grown under different conditions would show different properties. They observed that a specially isolated and cultured strain of L. acidophilus, which they called DDS-1, grown and produced under specific conditions has properties of great significance for digestion and nutrition and for physiological health and disease. The beneficial properties of the DDS- 1 strain of L. acidophilus based on research documented in internationally reputable, refereed journals are as follows: • Production of enzymes such as proteases, which help digest proteins, and lipases, to digest fat (2,3). • Production of B vitamins which are biocatalysts in food digestion, particularly folic acid and B12 (4,5). • Improvement of the digestibility of food for animals (6). • Production of the natural antibiotic Acidophilin which was patented by the author (7,8,9). • Inhibition of the growth of 23 toxic producing microorganisms (9,10). • Certain yogurt cultures (L. bulgaricus and S. thermophilus) appear to possess great potential as anticarcinogenic and antitumor properties (11,12). • Help in the alleviation of lactose intolerance caused by the deficiency of the enzyme lactase. Such L. acidophilus cultures produce significant quantities of lactase which may help digest lactose more fully and thereby reduce the possibility of bad breath, bloating, gas formation and stomach cramps (13,14). Additional research with lactobacilli from this laboratory as well as by other scientists has revealed that: • L. acidophilus, by virtue of their inhibiting gastrointestinal- and uro-pathogens, may help reduce the occurrence of diarrhea and urinary& vaginal infection (15,16, 17). • L. acidophilus helps enhance calcium metabolism and thus may be related to their hypocholesteremic and anticarcinogenic effect (18,19). • L. acidophilus helps reduce serum cholesterol levels (18,10). • L. acidophilus helps alleviate dermatitis and other skin disorders by modifying and improving gastrointestinal microbial balance (21). Originally Written By Dr. Khem M Shahani Professor, Food Science & Technology University of Nebraska Lincoln, NE 68583-0919 of manufacture and storage. Normally, microorganisms such as L. acidophilus are affected adversely by heat, moisture or humidity, light and air. The unique process of manufacturing the DDS-1 strain coupled with the addition of a suitable cryoprotectant and specially designed natural stabilizer protect the microorganisms against moisture, light, heat and oxygen (from air), providing a stability unsurpassed as far as is known. RESPONSIBILITIES OF THE FOOD SUPPLEMENT ADVOCATE As indicated above, all the different acidophilus products are not alike in that they do not have similar properties. Similarly, a known strain of L. acidophilus, even the DDS-1 strain of L. acidophilus manufactured by different methods, will not have similar properties and stability. There exist numerous food supplements on the market which do not meet the standards claimed on their labels. The consumer has every right to demand that the product one purchases actually meets the standards or the claims made for that product. It is therefore a serious responsibility of the health professional, and of the health food-store as well, to make sure that the manufacturer and/or the supplier provides documented proof, preferably published in a peer-reviewed scientific journal or publication, that the claims made for the product were indeed substantiated by tests or research 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 quality of 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 dietary lactobacilli 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 conventional pigs. 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 Cultured Dairy Prod. J. 12(2):8-11. 9. Shahani, K. M., J. R. Vakil, and R. C. Chandan. 1972. Antibiotic acidophilus and the process 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 of bulgarican 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 of tumor 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 modulation with 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 and bile 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. Competitive exclusion 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 in yogurt. Milchweissenschaft, 42:513-516. 19. Lipkin, M., and H. Newmark. 1985. Effect of added dietary calcium on colonic epithelial 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 Lactobazillen bei atopischem ekzem. Ortho Suppl. 2:1-4. 22. DeSimone, C. et al., 1986. The adjuvant effect of yogurt on gamma interferon by Con-A stimulated human lymphocytes. Nutr. Repts. Intern’l., 33:419-333. 23. Perdigon, G. et al., 1986. Effect of peritoneally administered lactobacilli on microphage. 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 Dairy Industry, pp. 57-67. 25. Fernandes, C. F. and K. M. Shahani. 1990. Anticarcinogenic and immunological properties 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 in dietary products. J. Food Prot. 40:760-762. 28. Brennan, M., B. Wanismail, and B. Ray. 1983. Prevalence of viable Lactobacillus acidophilus 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 on freeze-drying and storage of lactic cultures Cultured Dairy Prod. J., 11:8-12. PROBIOTICS OF CHOICE ™ 1911 Trenton Court Walnut Creek, California 94596 ph 925.935.0922 fax 925.935.0962 [email protected] www.nebraskacultures.com We welcome your inquiries about our products and services. NEBRASKA CULTURES ™ © Nebraska Cultures, Inc. Probiotics of Choice and the microscope logo are trademarks of Nebraska Cultures,Inc. All rights reserved.
Transcript of NEBRASKA PROBIOTICS OF CHOICE...
NEBRASKAC U L T U R E S
™
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.
P R O B I O T I C S O F C H O I C E ™
1911 Trenton CourtWalnut Creek, California 94596
ph 925.935.0922fax 925.935.0962
We welcome your inquiries about our products and services.
NEBRASKAC U L T U R E S
™
© Nebraska Cultures, Inc. Probiotics of Choice and the microscope logo are trademarks of Nebraska Cultures,Inc. All rights reserved.
• 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
