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PROBIO ENZYME is a comprehensive probiotic supplement that combines three fundamental groups of beneficial microorganisms (five different strains) and delivers a clinically relevant amount of at least 1 billion Colony Forming Units per capsule. In addition, PROBIO ENZYME contains a broad-range carbolytic blend of 11 non-animal derived enzymes.

The first group of probiotics is comprised of lactic-acid producing bacteria from genus Lactobacillus: Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum. Only selected strains from each species are utilized in the formula based on both their health-promoting properties and the ability of specific strains to withstand aggressive factors of stomach content, pancreatic juice and bile.

L.acidophilus is a typical inhabitant of a healthy human intestine, and is also found in numerous health-sustaining fermented foods such as kefir, fermented milk, soft cheeses1. L.casei is found in dairy-based fermented foods and is a part of a healthy microbial community of the human gastrointestinal track.[1] L. plantarum, however, is found in non-dairy fermented foods such as sauerkraut, kimchi, Ethiopian kocho, Nigerian ogi, Tanzanian togwa, gerkins, pickled vegetables, pickled olives, sourdough bread and fermented teas1. L. plantarum is typically present in the gut of healthy individuals who customarily consume fermented foods and usually absent from the gastrointestinal flora of individuals consuming typical American diet devoid of fermented foods.

Lactic-acid producing probiotic microorganisms play a role of tremendous importance in the maintenance of human health. The probiotic concept was born in the early 20th century by the Russian scientist Élie Metchnikoff (Nobel Prize, 1908). Dr. Metchnikoff proposed that the health, well-being and longevity of Balkan populations were attributable to their consumption of large quantities of fermented milk that contains beneficial microorganisms that belong to the genus Lactobacillus.[2]

There are several common mechanisms of how lactic-acid producing probiotics are capable of supporting human health. Among the most apparent mechanisms is assistance in lactose breakdown which is carried out either by bacteria themselves or indirectly via secretion of additional lactase. In human gastrointestinal tract high concentrations of enzyme lactase are physiologically present in neonates. Post weaning, a genetically programmed and irreversible reduction of its activity occurs in the majority of the population. This makes lactose-metabolizing probiotics especially attractive for those individuals who may experience various manifestations of lactose intolerance.[3]

Another mechanism includes inherent antagonism between probiotic flora and potentially harmful gastrointestinal microorganisms. By lowering pH, releasing bacteriocins, competing for attachment to colonic mucosa and fighting for nutrients, probiotic flora make the intestine less hospitable for undesirable bacteria and fungi, including urease-producing microorganisms.[4]

Another aspect of probiotics’ health effect is related to the immune system function. The gastrointestinal tract is infiltrated by immunocompetent cells. They constantly scan intestinal content for antigens and get exposure to molecules that influence the immune system status. The constant exchange between immune system and gastrointestinal flora is essential to proper immune function at large.[5]

Ability of certain probiotics to bind with bile acids and thus influence lipid absorption from the gut plays an important role in maintaining healthy cholesterol metabolism. This phenomenon has been confirmed in numerous well-executed clinical trials.[6]

Last, but not least, lactic-acid producing bacteria generate short-chain fatty acids (SFCA) such as acetic, propionic and butyric. SCFAs, particularly butyrate, are utilized as a direct energy source for enterocytes.[7] Because of their trophic properties SCFAs are considered to contribute significantly to the maintenance of the integrity of the colonic mucosa and its barrier function.[8]

The second group of probiotics is represented by Saccharomyces boulardii (correct nomenclature Saccharomyces cerevisiae subsp. boulardii) named after a French microbiologist Henri Boulard who first isolated it from the fruit of Chinese Litchi tree. Although technically a yeast, and a subspecies of S. cerevisiae, this microorganism has different properties compared to a typical Baker’s yeast.[9] A non-sporulating form of yeast, S. boulardii has been successfully utilized in clinical practice for over thirty years. Undoubtedly validated in large state-of-the-art clinical trials, S. boulardii is most useful in supporting normal regularity and consistency of intestinal elimination.[10,11]

S. cerevisiae and Candida species are continuously present in the human intestine and are not considered pathogens under regular conditions. However, they may attribute to health issues if they overgrow due to the change of intestinal environment, lack of competition from other intestinal inhabitants or lack of control by the intestinal immune system. S. boulardii, explicitly transitional, is highly effective in competing with other yeast and yeast-like microorganisms such as Candida albicans.[12-14]

Another beneficial aspect of S. boulardii as a probiotic is related to the ability of this microorganism to support normal intestinal disaccharidase activity.[15] Disaccharidases such as lactase, sucrase and maltase are high molecular weight brush border glycoproteins with rapid turnover rates sensitive to changes in the intestinal environment. Secreted by enterocytes, these enzymes are necessary for normal carbohydrate digestion and transport.

S. boulardii also produces polyamines spermine and spermidine known for their trophic effect on the intestinal epithelium. They help nourish enterocytes and support healthy intestinal wall integrity, the front line for the body’s defense system.[16] Among other effects of S. boulardii on the intestinal epithelium is support of healthy production of IgA as a part of non-specific resistance function of the immune system.[17]

The third group of probiotics in PROBIO ENZYME is often referred to as Soil Based Organisms. This implies that these microorganisms only live in the soil. Often misunderstood, Soil Based Organisms have not been considered a part of normal human intestinal microflora until recently. While the spores are undoubtedly present in large numbers in the soil its presence there forms just one part of an intricate life cycle using the gut of host animals and humans to complete this cycle. Therefore, these spore forming microorganisms are now regarded as a part of normal transitional flora of the human intestine.[18] Spore-forming bacilli can be detected in the feces of about 80% of healthy subjects at low levels. While numerically it might be a minor group, it’s relevance to the microbial equilibrium should not be neglected.[19]

PROBIO ENZYME contains non-pathogenic soil-derived spore forming microorganism called Bacillus subtilis. Before commercial utilization of modern sterilization techniques Bacillus subtilis was commonly present in food supply. While some of its microbial relatives are known to be responsible for food spoilage, this non-toxin producing microorganism has been used in fermentation and food preservation for centuries, and with quite remarkable health benefits. One of the healthiest foods on Earth, natto is produced from soybeans using Bacillus subtilis. While lactic-acid bacteria acidify the environment in which they grow, B.subtilis does the opposite, it makes it more alkaline. Accordingly, this type of fermentation is called alkaline fermentation. Unlike lactic acid bacteria, that acidify the lower portions of GI tract, B.subtilis supports healthy, more alkaline pH of the upper portions of the intestine. Supplementation with Bacillus subtilis supports normal utilization of nutrients in the gut. Through production of enzymes catalase and subtilisin B. subtilis enhances growth and viability of lactic-acid producing bacteria thus supporting healthy balance in the gastrointestinal tract as a whole.[20-22]

Besides probiotic microorganisms, PROBIO ENZYME contains a broad-range carbolytic blend of 11 non-animal derived enzymes. The ability of our digestive juices to break down complex carbohydrates is generally restricted to starch-type polysaccharides with alpha-glucan configuration.[23] Other types of complex carbohydrates are considered indigestible and a large portion of these fibers reach lower parts of the small intestine and colon where they are aggressively fermented by microflora resulting in the production of gas. Gas generation from fiber is considered to be a part of normal physiology, but might become excessive and uncomfortable, depending on the amount, the type of fibers and the type of microflora that occupies these portions of the GI tract. It might become even more uncomfortable for the host if this fermentation takes place in the upper region of small intestine. Occasional bloating and discomfort following consumption of starchy meals might be a hint that such fermentation takes place.[24] Carbolytic enzymes such as found in PROBIOENZYNE help to break down these types of indigestible polysaccharides.

Finally, a blend of traditional herbs, fruits and peels is added to PROBIO ENZYME formula for additional antioxidant benefits.

In conclusion, PROBIO ENZYME offers a comprehensive probiotic solution that includes three types of microorganisms: lactic-acid bacteria, beneficial yeast and probiotic soil-based spore formers. Besides typical probiotic benefits, this combination offers a multi-faceted approach to supporting a healthy intestinal mucosa by a combination of nourishing and enzymatic mechanisms.

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