A carefully assembled cast of probiotic organisms arrayed to meet our diverse population’s needs, each strain has a slightly different profile to maximize the environment for strains already in the gut.
PRObiotic 225 takes probiotic potency to the next level for some of the more challenging cases. Each extra-strength packet is guaranteed to have 225 billion cfu's at the time of expiration. PRObiotic 225 is formulated to travel easily and requires no refrigeration to retain maximum potency.
PRObiotic 225 is a multistrain probiotic and each strain has been specially selected for it's unique metabolic activity and ability to support normal intestinal ecology.
Strength and durability are key elements of probiotic efficacy. The hardy strains chosen for PRObiotic 225 have been researched and verified to survive the harshness of the GI environment and withstand a variety of pH ranges.
Lactobacillus acidophilus (La-14)
Lactobacillus acidophilus is a beneficial bacteria strain that is normally found in the human intestinal tract and mouth, and is commercially used in dairy products for the production of acidophilus-type yogurt. L. acidophilus ferments various carbohydrates producing lactic acid, a short chain fatty acid that 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 GI tract against harmful bacteria, such as E. coli. The L. acidophilus La-14 strain has been specifically chosen for use in PROBiotic 225 because of its strong adherence and survival attributes. It has been demonstrated to tolerate exposure to stomach acid, bile salts and antibiotics, including Ciproflaxin, Polymyxin B and Tetracycline.
Lactobacillus plantarum (Lpc-115)
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.
Bifidobacterium lactis (BI-04)
Bifidobacteria lactis is predominantly found in the colon. A double-blind, randomized, placebo-controlled trial on subjects receiving B. lactisor 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 salivarus (Ls-33)
Among the Lactobacillus species, Lactobacillus salivarus, has been shown to produce bacteriocins that inhibit the growth of H. pylori. L. salivarus can withstand high concentrations of acids allowing it to adhere and survive in the stomach and bind to gastric epithelial cells, while producing high amounts of pathogen-inhibiting lactic acid.
Lactobacillus casei (Lc-11)
The immune regulating properties of Lactobacillus casei have been reported in several studies. L. casei has been shown to regulate inflammatory pathways and reduce oxidative stress, indicating an antioxidant effect. L. casei has also been shown to support immune function by increasing natural killer (NK) cell activity and support healthy inflammatory balance.
Bifidobacterium bifidum (Bb-02)
Bifidiobacterium bifidum is predominantly found in the colon. Bifidobacterium is a normal resident of healthy infant GI tracts and usually colonizes within four days of life. B. bifidum has been shown to effectively compete with harmful bacteria such E. coli, Staphyolococcus aureus and Camplylobacter jejuni suggesting that B. bifidum’s lactic acid and acetic acid production provides an antagonistic action against pathogens to help maintain microflora balance.
