Ortho Biotic

Lactobacillus acidophilus is 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, such as E. coli. The L. acidophilus strain in Ortho Biotic has been specifically chosen because of its  strong adherence and survival attributes in the GI tract. It has been  demonstrated in vitro to tolerate exposure to gastric acid and bile  salts, and has the ability to withstand antibiotics including  Ciproflaxin, Polymyxin B and Tetracycline. 

Lactobacillus paracasei has been shown to protect against the harmful effects of bacteria such as Staphylococcus aureus (S. aureus). L. paracasei colonizes the intestinal tract by reinforcing defense mechanisms that  support an immune response. It does this by supporting T-helper cell  production and secreting secretory IgA (sIgA), an antibody critical for  supporting intestinal immunity. L. paracasei Lpc-37 is a gastric  acid-resistant strain and has been shown in vitro to withstand  antibiotics such as Ciproflaxin and Vancomycin. 

Bifidobacterium bifidum has been shown 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. 

Bifidobacterium lactis is predominantly found in the colon. A double-blind, randomized placebo-controlled trial on subjects receiving B. lactis or placebo for eight weeks found that B. lactis supported a balanced immune response in individuals hypersensitive to  environmental allergens. Studies examining immune development and  dietary supplementation with B. lactis have shown that it supports GI health by reducing intestinal permeability. 

Lactobacillus plantarum is a 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. Studies have also demonstrated that L. plantarum helps boost the immune response by stimulating Th1-mediated immunity.

Lactobacillus rhamnosus has been proven to have remarkable survivability in the acid and bile environments in the GI tract. L. rhamnosus is particularly useful because of its ability to adhere to cells, enhance microflora balance, and inhibit pathogen adherence. L. rhamnosus was also found to positively affect inflammatory and immune gene signaling of over 1,700 genes when administered in high doses. 

Saccharomyces boulardii is a probiotic yeast that was first  isolated from the skin of the tropical fruits lychee and mangosteen in  1923 by French scientist Henri Boulard, following the observation that  mangosteen consumption controlled occasional diarrhea in natives of  Southeast Asia. S. boulardii plays a role in supporting immune  defense by increasing levels of sIgA, creating a first line of defense  that helps bind and clear harmful bacteria.