The GI tract is a finely balanced environment where roughly 500 different strains of bacteria compete for space and nutrients. When there is a healthy balance (eubiosis), few symptoms exist. However, dysbiosis can occur when an overabundance of potentially harmful organisms prevail. The natural microflora balance can be upset by medications (such as antibiotics, oral contraceptives, etc.), excessive alcohol consumption, or poor dietary intake.

Probiotics have been extensively studied and are characterized as having broad GI benefits by increasing the population of healthy bacteria following microflora imbalance and are proposed to help in lactose digestion.1 Being intestinal bacteria, their metabolism of undigested carbohydrates can produce short chain fatty acids which provides energy to the cells of the intestine.2

Because probiotics are live organisms, there are many challenges associated with manufacturing and distributing probiotic supplements. For a probiotic to be effective, it must be shelf stable through the expiration date and precisely delivered to the intestinal tract, where it can have maximum benefit. BioShield technology is an innovative manufacturing

process developed to ensure consistent and reliable results. The microorganisms in Probiotic 225 are protected, sealed and freeze dried away from moisture, heat, light and oxygen. This allows the bacteria to remain dormant until they are exposed to moisture in the GI tract. By utilizing advanced encapsulation technology, the probiotic organisms are preserved and released on-target for maximum benefit.

Lactobacillus acidophilus (La-14)
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.3 L. acidophilus has been shown to protect intestinal cells by competing for adhesion space in the gut against harmful bacteria. The L. acidophilus strain in Probiotic 225 has been specifically chosen because of its strong adherence and survival attributes in the GI tract.

Lactobacillus plantarum (Lp-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 in experimental animal models.4