Lactobacillus bulgaricus GLB44

Last updated

Lactobacillus delbrueckii subsp. bulgaricus is a bacterial subspecies traditionally isolated from European yogurts. [1] Lactobacillus bulgaricusGLB44 differs from other L. bulgaricus strains because it was isolated from the leaves of Galanthus nivalis (common snowdrop) in Bulgaria. [1]

Contents

Lactobacillus bulgaricusGLB44
Microscopic Image Lactobacillus bulgaricus GLB44.jpg
Scientific classification
Domain:
Bacteria
Phylum:
Bacillota
Class:
Bacilli
Order:
Lactobacillales
Family:
Lactobacillaceae
Genus:
Lactobacillus
Species:
L. delbrueckii
Subspecies:
L. d. bulgaricus

General information

GLB44 is derived from the leaves of the snowdrop flower; it is the only known strain of this subspecies that has a vegan origin (not from yogurt) and it is a probiotic. [1]

The snowdrop flower, found in European mountainous regions, blooms between January and May, when temperatures can fall below freezing in the region. [2] [3] Thus, GLB44 is also naturally capable of surviving in below-freezing temperatures, allowing GLB44 to survive in plant-based aliments stored at refrigerator temperatures.

GLB44 has inhibitory qualities against other bacteria such as E. Coli and Salmonella spp. Andrew B. Onderdonk, PhD, [4] a Harvard Medical School professor at Brigham and Women's Hospital, completed a research study. [5] Onderdonk's study revealed GLB44's strength and effectiveness against bacterial pathogens. [4] GLB44 has patent pending status in the US for its pathogenic inhibitory qualities in vegan foods.

Galanthus nivalis flowers Sneeuwklokken (Galanthus nivalis) onder struikgewas. Locatie, Natuurterrein De Famberhorst 03.jpg
Galanthus nivalis flowers
The largest area in green, numbered "1" shows the Galanthus nivalis species distribution Distribution of the galanthus species.png
The largest area in green, numbered "1" shows the Galanthus nivalis species distribution

All other commercially available strains of L. bulgaricus are isolated from traditional yogurts and are grown in milk. [6] Distinctly from the other L. bulgaricus, GLB44 grows very well in vegetable juices, given its natural plant habitat. [4] Since all probiotics carry some of the organic matter in which they are grown, GLB44 carries traces of vegetable juice. GLB44 is currently grown in the European Union, in vegetable juice sourced from European farms that are GMO free. [7]

GLB44 differs from other probiotics such as L. plantarum 299v or L. rhamnosus GG which are originally extracted from the human mouth. [8] Others like Bifidobacterium are extracted from the feces of newborns, [9] while others such as some strains of L. brevis come from the human vaginal canal. [10] GLB44 does not have any interference with mammalian organs, only flowers, leaves and juices. [11] This is important for multiple reasons such as the fact that there is some scientific evidence that if a probiotic grows in the human mouth naturally it could accelerate tooth decay. [12]

Also while many probiotics have major allergens in the growth solution, GLB44 has no major allergens as part of its growth medium. [8] [13] For example, the growth medium for L. plantarum 299v includes barley that has small content of gluten, [8] and L. rhamnosus GG has small content of casein. [13] The fact that GLB44 is grown in vegetable juice means GLB44 does not contain any of the seven major allergens for which the U.S. Food and Drug Administration requires additional labelling: lactose, gluten, soya, peanuts, tree nuts, fish or crustacean shellfish. [14]

Another major difference is the safety track record of L. bulgaricus is now over 109 years since it was scientifically isolated. [11] There are certain similarities between L. bulgaricus GLB44 and some other probiotics. For example, L. bulgaricus, L. rhamnosus GG and L. plantarum 299v all have scientific records of their ability to pass successfully through the gastrointestinal tract. [8] [15] [16]

History

Living in a mountain village of Bulgaria with her son who was 101 years old, Vasilka's age was not unusual for her community, which, of note, consumed yogurt containing L. bulgaricus as a dietary staple. NYT article Photo Baba Vailka 1912.jpg
Living in a mountain village of Bulgaria with her son who was 101 years old, Vasilka's age was not unusual for her community, which, of note, consumed yogurt containing L. bulgaricus as a dietary staple.

The first L. bulgaricus was discovered more than a century ago, the result of a study into the unusual longevity of mountain villagers in Bulgaria (thus called L. bulgaricus) by Dr. Stamen Grigorov in 1905. [1] In 1912, the New York Times wrote an overview article about the new discovery and the use of fermented yogurts with L. bulgaricus in Bulgaria titled “Metchnikoff Confirmed in His Theory of Long Life,” highlighting villager Vasilka, age 126, as the longest living person in the world. [17] In Bulgarian communities there were 3,000 centenarians from a population of 3 million – six times higher than the number of centenarians per capita in the United States today. [19] In the article the author described the discovery as follows: "In Bulgaria, the home of this bacillus, the majority of the natives live to age considerably in excess of what is recognized as the term of life among Western nations, an inquiry has shown that in the Eastern part of Southern Europe, among a population of about 3,000,000, there were more than 3,000 centenarians found performing duties which would not be assigned to a man of 65 years of age elsewhere. It is quite common to find among the peasants who live to such a large extent upon soured milk individuals of 110 and 120 years of age."

There is a complex interplay between the probiotic bacteria and the body's immune system in the large intestine, where bacteria stimulate the body's own immune system to inhibit the pathogenic bacteria. [20] In a controlled study, 61 elderly volunteers, after 6 months of a daily dose of L. bulgaricus, responded to the intake of probiotic with an increase in the percentage of NK cells, an improvement in the parameters defining the immune risk profile (IRP), and an increase in the T cell subsets that are less differentiated. The probiotic group also showed decreased concentrations of the pro-inflammatory cytokine IL-8 but increased antimicrobial peptide hBD-2. [20]

GLB44 studies at Brigham and Women’s Hospital

Dr. Andrew Onderdonk, a Pathology Professor at Harvard Medical School and a Director of the Clinical Microbiology Laboratory at Brigham and Women’s hospital has published one of his research tests on the following website: www.glb44.org, where GLB44 is tested against bacterial pathogens such as Salmonella sp. and E. Coli. In his study, both Salmonella sp. and E. Coli are inhibited when mixed with GLB44 in vegetable juice. [4] The study confirms that GLB44 is a specific strain of the L. bulgaricus subspecies, and that its inhibitory power surpasses other L. bulgaricus strains. [4]

Scientific studies on effects

These studies do not involve significant human trials sufficient for the U.S. Food and Drug Administration to allow representative health claims, [21] nevertheless, these studies, performed in reputable academic institutions, provide an insight on some of the properties of this bacteria:

  1. The scientific study "In Vitro Cholesterol Uptake by Lactobacillus delbrueckii subsp. bulgaricus Isolates" performed at the University of Warsaw proved that L. bulgaricus has the ability to uptake cholesterol from its environment. [22]
  2. Helicobacter pylori bacterial infection is associated with chronic gastritis, peptic ulcer disease, and gastric cancer. The scientific study "Anti-Helicobacter pylori activity of Lactobacillus delbrueckii subsp. bulgaricus strains" performed by the Medical University of Sofia concluded that all tested L. bulgaricus strains inhibited a number of H. pylori strains. [23]
  3. In 2010, the British Journal of Nutrition reported a study that included fifty-seven elderly individuals (mean age 74) and eighty-five healthy individuals (mean age 67), who consumed L. bulgaricus every day over 12-week period. The result of the study clearly showed that people who consumed L. bulgaricus daily had 2.6 times lower incidence of catching a cold. [24] The study concluded that the consumption of yogurt fermented with L. bulgaricus augmented natural killer cell activity and reduced the risk of catching the common cold in elderly individuals.
  4. The Federal Research Centre for Nutrition in Germany reported that consuming L. bulgaricus on regular basis is associated with anticarcinogenic effects, one mechanism of which is the detoxification of genotoxins in the gut. [25] This mechanism was shown experimentally in animals with use of the rat colon carcinogen, with endpoints that ranging from tumorigenesis to induction of DNA damage. [25]
  5. The Journal of Dairy Science reports that L. bulgaricus can act as a suppressant of allergic inflammation. [26] Allergic inflammation is an important pathophysiological feature of several disabilities or medical conditions including allergic asthma, atopic dermatitis, allergic rhinitis and several ocular allergic diseases. [27] [28] [29] [30]
  6. Clostridium difficile is the most common cause of Antibiotic-associated diarrhea, and the resulting C. difficile mediated infection (CDI) is potentially deadly. [31] C. difficile associated diarrhea (CDAD) is manifested by severe inflammation and colitis, mostly due to the release of two exotoxins by C. difficile that cause destruction of epithelial cells in the intestine. [31] The study “Lactobacillus delbrueckii ssp. bulgaricus B-30892 can inhibit cytotoxic effects and adhesion of pathogenic Clostridium difficile to Caco-2 cells “demonstrates that L. bulgaricus can reduce the colonization of C. difficile cells in colorectal cells, and thus prevent Antibiotic Associated Diarrhea.

Safety of use

Due to more than a century of safe use, the FDA has granted L. bulgaricus a "grandfather" status, with an automatic GRAS status (Generally Recognized as Safe). [32] Moreover, the Code of Federal Regulations mandates that in the US, for a product to be called yogurt, it must contain two specific strains of lactic acid bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus, as regulated by the FDA. [33]

L. bulgaricus GLB44 is a safe product, without limitations of the quantity consumed. It is also recommendable for the elderly [24] as it helps reduce infections such as the common cold, as well as for young children (i.e., when they suffer from acute diarrhea [31] ). Harvard Women's Health Watch, published by Harvard Medical School, recommends a GLB44 dose range of between 1 and 10 billion colony forming units (CFU) per day, the amount contained in a capsule or two several days a week. [34]

GLB44 is not a bacterium that can live naturally in the human mouth, as presented by the Human Oral Microbiome Database. [35] A study conducted by the University of Texas uncovered that while a bacterium called S. mutans is the biggest culprit for tooth decay, various lactobacilli are also associated with the progression of lesions. [36] GLB44 does not increase the risk of tooth decay due to its inability to live in the human mouth, [35] an advantage versus other probiotics that contain any of the following lactobacilli that live naturally in the human mouth and could contribute to the tooth decay: L. acidophilus, [35] L. brevis, [35] L. casei, [35] L. fermentum, [35] L. gasseri, [35] L. paracasei, [35] L plantarum, [35] L. reuteri, [35] L. rhamnosus, [35] L. salivarius [35]

L. bulgaricus GLB44 and the definition of probiotics

The U.S. Food and Drug Administration (FDA) has presented on their website the following guideline: “Guidance for Industry on Complementary and Alternative Medicine Products and Their Regulation by the Food and Drug Administration” [37] In this article, the definition of "Probiotics" is twofold: 1) live microbial food supplements that beneficially affect the host by improving its intestinal microbial; 2) live microorganisms which, when consumed in adequate amounts of food, confer a health benefit on the host.

Another guideline presented on the FDA website, "Guidelines for Evaluation of Probiotics in Food", [38] has outlined more specific criteria for the definition of effective probiotic based on the following criteria:

The authors of this guideline specifically outline L. bulgaricus as an example of an effective probiotic with suitable scientific substantiation of health benefits. [38]

Resistance to gastric acid and bile acid are scientifically presented in the following studies where L. bulgaricus successfully passes through the human intestinal tract, maintaining its viability: “Survival of Yogurt Bacteria in the Human Gut” [15] and “Lactobacillus delbrueckii subsp. bulgaricus Collection to select a strain able to survive to the human intestinal tract.”. [39] Adherence to mucus and human epithelial cells and cell lines and the ability to reduce pathogen adhesion to surfaces is scientifically proven by the research "Influence of Gastrointestinal System Conditions on Adhesion of exopolysaccharide-producing Lactobacillus delbrueckii subsp. bulgaricus strains to Caco-2 Cells" [40]

There are also numerous studies that outline the antimicrobial activity of L. bulgaricus against potentially pathogenic bacteria such as E. Coli, [34] Salmonella sp., [34] S. aureus, [34] V. cholera, [34] B. subtilis, [34] C. difficile [31] and others.

Related Research Articles

<span class="mw-page-title-main">Yogurt</span> Food produced by bacterial fermentation of milk

Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

<i>Lactobacillus</i> Genus of bacteria

Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.

<i>Lactobacillus delbrueckii <span style="font-style:normal;">subsp.</span> bulgaricus</i> Subspecies of bacteria, used in yogurt

Lactobacillus bulgaricus is the main bacterium used for the production of yogurt. It also plays a crucial role in the ripening of some cheeses, as well as in other processes involving naturally fermented products. It is defined as homofermentive lactic acid bacteria due to lactic acid being the single end product of its carbohydrate digestion. It is also considered a probiotic.

<span class="mw-page-title-main">Probiotic</span> Microorganisms said to provide health benefits when consumed

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota. Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. There is some evidence that probiotics are beneficial for some conditions, but there is little evidence for many of the health benefits claimed for them.

<i>Lactobacillus acidophilus</i> Species of bacterium

Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is most commonly found in humans, specifically the gastrointestinal tract, oral cavity, and vagina, as well as various fermented foods such as fermented milk or yogurt. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.

<i>Heyndrickxia coagulans</i> Species of bacterium

Heyndrickxia coagulans is a lactic acid–forming bacterial species. This species was transferred to Weizmannia in 2020, then to Heyndrickxia in 2023.

<i>Lacticaseibacillus casei</i> Species of bacterium

Lacticaseibacillus casei is an organism that belongs to the largest genus in the family Lactobacillaceae, a lactic acid bacteria (LAB), that was previously classified as Lactobacillus casei. This bacteria has been identified as facultatively anaerobic or microaerophilic, acid-tolerant, non-spore-forming bacteria.

<span class="mw-page-title-main">Actimel</span> Probiotic yoghurt drink

Actimel is a probiotic yogurt-type drink produced by the French company Danone.

<i>Lacticaseibacillus rhamnosus</i> Species of bacterium

Lacticaseibacillus rhamnosus is a bacterium that originally was considered to be a subspecies of L. casei, but genetic research found it to be a separate species in the L. casei clade, which also includes L. paracasei and L. zeae. It is a short Gram-positive homofermentative facultative anaerobic non-spore-forming rod that often appears in chains. Some strains of L. rhamnosus bacteria are being used as probiotics, and are particularly useful in treating infections of the female urogenital tract, most particularly very difficult to treat cases of bacterial vaginosis. The species Lacticaseibacillus rhamnosus and Limosilactobacillus reuteri are commonly found in the healthy female genito-urinary tract and are helpful to regain control of dysbiotic bacterial overgrowth during an active infection. L. rhamnosus sometimes is used in dairy products such as fermented milk and as non-starter-lactic acid bacterium (NSLAB) in long-ripened cheese. While frequently considered a beneficial organism, L. rhamnosus may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, it may cause endocarditis. Despite the rare infections caused by L. rhamnosus, the species is included in the list of bacterial species with qualified presumed safety (QPS) status of the European Food Safety Agency.

<i>Bifidobacterium animalis</i> Species of bacterium

Bifidobacterium animalis is a gram-positive, anaerobic, rod-shaped bacterium of the Bifidobacterium genus which can be found in the large intestines of most mammals, including humans.

<i>Streptococcus thermophilus</i> Species of bacterium

Streptococcus thermophilus formerly known as Streptococcus salivarius subsp. thermophilus is a gram-positive bacterium, and a fermentative facultative anaerobe, of the viridans group. It tests negative for cytochrome, oxidase, and catalase, and positive for alpha-hemolytic activity. It is non-motile and does not form endospores. S. thermophilus is fimbriated.

Levilactobacillus brevis is a gram-positive, rod shaped species of lactic acid bacteria which is heterofermentative, creating CO2, lactic acid and acetic acid or ethanol during fermentation. L. brevis is the type species of the genus Levilactobacillus (previously L. brevis group), which comprises 24 species. It can be found in many different environments, such as fermented foods, and as normal microbiota. L. brevis is found in food such as sauerkraut and pickles. It is also one of the most common causes of beer spoilage. Ingestion has been shown to improve human immune function, and it has been patented several times. Normal gut microbiota L. brevis is found in human intestines, vagina, and feces.

<span class="mw-page-title-main">Matzoon</span> Yogurt from the Caucasus

Matzoon or matsoni is a fermented milk product of Armenian origin, distributed in Armenia and Georgia. The so-called Caspian Sea yogurt circulated and commercialized in Japan is sometimes said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Matsoni is patented by Georgia since 24 January 2012.

Limosilactobacillus fermentum is a Gram-positive species in the heterofermentative genus Limosilactobacillus. It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material including sourdough and cocoa fermentation. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women. Some strains of lactobacilli formerly mistakenly classified as L. fermentum have since been reclassified as Limosilactobacillus reuteri. Commercialized strains of L. fermentum used as probiotics include PCC, ME-3 and CECT5716

<span class="mw-page-title-main">Kefir</span> Fermented milk drink made from kefir grains

Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.

<i>Lacticaseibacillus paracasei</i> Species of bacterium

Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism. It is commonly found in many human habitats such as human intestinal tracts and mouths as well as sewages, silages, and previously mentioned dairy products. The name includes morphology, a rod-shaped bacterium with a width of 2.0 to 4.0μm and length of 0.8 to 1.0μm.

<i>Lactobacillus delbrueckii</i> Species of bacterium

Lactobacillus delbrueckii is a species of bacteria in the family Lactobacillaceae. It is part of the microbiota of the lower reproductive tract of women.

Psychobiotics is a term used in preliminary research to refer to live bacteria that, when ingested in appropriate amounts, might confer a mental health benefit by affecting microbiota of the host organism. Whether bacteria might play a role in the gut-brain axis is under research. A 2020 literature review suggests that the consumption of psychobiotics could be considered as a viable option to restore mental health although lacking randomized controlled trials on clear mental health outcomes in humans.

Proteobiotics are natural metabolites which are produced by fermentation process of specific probiotic strains. These small oligopeptides were originally discovered in and isolated from culture media used to grow probiotic bacteria and may account for some of the health benefits of probiotics.

Postbiotics - also known as metabiotics, biogenics, or simply metabolites - are soluble factors, secreted by live bacteria, or released after bacterial lysis providing physiological benefits to the host.

References

  1. 1 2 3 4 Michaylova M, Minkova S, Kimura K, Sasaki T, Isawa K (April 2007). "Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria". FEMS Microbiology Letters. 269 (1): 160–9. doi: 10.1111/j.1574-6968.2007.00631.x . PMID   17257163.
  2. 1 2 "Galanthus alpinus [Sosn. ]". citesbulbs.myspecies.info. Retrieved 2023-03-11.
  3. ↑ Peev D, Vladimirov V (2013). "Galanthus nivalis". Red Data Book of the Republic of Bulgaria. Institute of Biodiversity and Ecosystem Research – Bulgarian Academy of Science Electronic Database.
  4. 1 2 3 4 5 Onderdonk A, Professor of Pathology at Harvard Medical School. "Scientific Test Result: www.glb44.org". Clinical Microbiology Laboratory Brigham and Women's Hospital.
  5. ↑ Professional information for Professor Andrew Onderdonk is available on Channing Laboratory at Harvard Medical School website: "Channing Laboratory - Andrew B. Onderdonk, PhD". Archived from the original on 2012-06-23. Retrieved 2014-06-03.
  6. ↑ Miteva V, Stefanova T, Budakov I, Ivanova I, Mitev V, Gancheva A, Ljubenov M (March 1998). "Characterization of bacteriocins produced by strains from traditional Bulgarian dairy products". Systematic and Applied Microbiology. 21 (1): 151–61. doi:10.1016/S0723-2020(98)80019-2. PMID   9741120.
  7. ↑ GMO Free Europe Conference (2012) Electronic Database: http://www.gmo-free-regions.org/gmo-free-regions/bulgaria.html
  8. 1 2 3 4 Goran Moulin (2010) Lactobacillus plantarum 299v as available on the manufacturer website: "Archived copy" (PDF). Archived from the original (PDF) on 2010-08-20. Retrieved 2014-06-03.{{cite web}}: CS1 maint: archived copy as title (link)
  9. ↑ Bezirtzoglou E, Romond C (1990). "Occurrence of Bifidobacterium in the feces of newborns delivered by cesarean section". Biology of the Neonate. 58 (5): 247–51. doi:10.1159/000243275. PMID   2076442.
  10. ↑ Antonio MA, Hawes SE, Hillier SL (December 1999). "The identification of vaginal Lactobacillus species and the demographic and microbiologic characteristics of women colonized by these species". The Journal of Infectious Diseases. 180 (6): 1950–6. doi: 10.1086/315109 . PMID   10558952.
  11. 1 2 GLB44 patent pending status as reported on the branded product website: www.proviotic.com
  12. ↑ Schwendicke F, Dörfer C, Kneist S, Meyer-Lueckel H, Paris S (2014). "Cariogenic effects of probiotic Lactobacillus rhamnosus GG in a dental biofilm model". Caries Research. 48 (3): 186–92. doi:10.1159/000355907. PMID   24480927. S2CID   11641425.
  13. 1 2 Mark Hyman (2014) "The Health Living Store" as available on the website: http://store.drhyman.com/Store/Show/ListAlphabetically/378/Culturelle-with-Lactobacillus-GG
  14. ↑ "Food Facts" (PDF). (June 2010). The US Food and Drug Administration Center for Food Safety. Retrieved 30 May 2014., Website Content: https://www.fda.gov/downloads/Food/ResourcesForYou/Consumers/UCM220117.pdf
  15. 1 2 Elli M, Callegari ML, Ferrari S, Bessi E, Cattivelli D, Soldi S, Morelli L, Goupil Feuillerat N, Antoine JM (July 2006). "Survival of yogurt bacteria in the human gut". Applied and Environmental Microbiology. 72 (7): 5113–7. Bibcode:2006ApEnM..72.5113E. doi:10.1128/AEM.02950-05. PMC   1489325 . PMID   16820518.
  16. ↑ Conway PL, Gorbach SL, Goldin BR (January 1987). "Survival of lactic acid bacteria in the human stomach and adhesion to intestinal cells". Journal of Dairy Science. 70 (1): 1–12. doi: 10.3168/jds.S0022-0302(87)79974-3 . PMID   3106442.
  17. 1 2 "Metchnikoff Confirmed In His Theory Of Long Life" (PDF). The New York Times. January 21, 1912. Retrieved 30 May 2014.
  18. ↑ Douglas, Loudon M. (1911). The Bacillus of Long Life (1911 revised ed.). New York: The Knickerbocker Press.
  19. ↑ Meyer, J (December 2012). "Centenarians: 2010, Special Census Report" (PDF). U.S. Census Bureau. U.S. Department of Commerce Economics and Statistics Administration.
  20. 1 2 Moro-García MA, Alonso-Arias R, Baltadjieva M, Fernández Benítez C, Fernández Barrial MA, Díaz Ruisánchez E, Alonso Santos R, Alvarez Sánchez M, Saavedra Miján J, López-Larrea C (August 2013). "Oral supplementation with Lactobacillus delbrueckii subsp. bulgaricus 8481 enhances systemic immunity in elderly subjects". Age. 35 (4): 1311–26. doi:10.1007/s11357-012-9434-6. PMC   3705123 . PMID   22645023.
  21. ↑ FDA (2013). "Label Claims for Conventional Foods and Dietary Supplements". FDA website. Retrieved 31 May 2014.{{cite web}}: CS1 maint: numeric names: authors list (link)
  22. ↑ Ziarno, M. (2009). "In Vitro Cholesterol Uptake by Lactobacillus Delbrueckii Subsp. Bulgaricus Isolates" (PDF). Acta Sci. Pol., Technol. Aliment. 8 (2): 21–32. ISSN   1644-0730 . Retrieved 31 May 2014.
  23. ↑ Boyanova, L.; Stephanova-Kondratenko, M.; Mitov, I. (May 2009). "Anti-Helicobacter pylori activity of Lactobacillus delbrueckii subsp. bulgaricus strains: preliminary report". Letters in Applied Microbiology. 48 (5): 579–84. doi:10.1111/j.1472-765X.2009.02571.x. PMID   19291217. S2CID   12637299.
  24. 1 2 Makino S, Ikegami S, Kume A, Horiuchi H, Sasaki H, Orii N (October 2010). "Reducing the risk of infection in the elderly by dietary intake of yoghurt fermented with Lactobacillus delbrueckii ssp. bulgaricus OLL1073R-1". The British Journal of Nutrition. 104 (7): 998–1006. doi: 10.1017/S000711451000173X . PMID   20487575.
  25. 1 2 Wollowski I, Rechkemmer G, Pool-Zobel BL (February 2001). "Protective role of probiotics and prebiotics in colon cancer". The American Journal of Clinical Nutrition. 73 (2 Suppl): 451S–455S. doi: 10.1093/ajcn/73.2.451s . PMID   11157356.
  26. ↑ Kano, Hiroshi; Kita, Junko; Makino, Seiya; Ikegami, Shuji; Itoh, Hiroyuki (June 2013). "Oral administration of Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1 suppresses inflammation by decreasing interleukin-6 responses in a murine model of atopic dermatitis". Journal of Dairy Science. 96 (6): 3525–34. doi: 10.3168/jds.2012-6514 . PMID   23548305.
  27. ↑ Fireman, Philip (2003). "Understanding asthma pathophysiology". Allergy and Asthma Proceedings. 24 (2): 79–83. PMID   12776439.
  28. ↑ Leung, Donald Y. M. (March 1998). "Molecular basis of allergic diseases". Molecular Genetics and Metabolism. 63 (3): 157–67. doi:10.1006/mgme.1998.2682. PMID   9608537.
  29. ↑ Hansen, Inga; Klimek, Ludger; Mösges, Ralph; Hörmann, Karl (June 2004). "Mediators of inflammation in the early and the late phase of allergic rhinitis". Current Opinion in Allergy and Clinical Immunology. 4 (3): 159–63. doi:10.1097/00130832-200406000-00004. PMID   15126935. S2CID   46719364.
  30. ↑ Katelaris CH (June 2003). "Ocular allergy: implications for the clinical immunologist". Annals of Allergy, Asthma & Immunology. 90 (6 Suppl 3): 23–7. doi: 10.1016/S1081-1206(10)61656-0 . PMID   12839109.
  31. 1 2 3 4 Banerjee, Pratik; Merkel, Glenn J; Bhunia, Arun K (2009). "Lactobacillus delbrueckii ssp. bulgaricus B-30892 can inhibit cytotoxic effects and adhesion of pathogenic Clostridium difficile to Caco-2 cells". Gut Pathogens. 1 (1): 8. doi: 10.1186/1757-4749-1-8 . PMC   2680912 . PMID   19397787.
  32. ↑ "CRN List of Dietary Ingredients "Grandfathered" under DSHEA" (PDF). Council for Responsible Nutrition (1998). National Nutritional Foods Association. Retrieved 31 May 2014.
  33. ↑ "Title 21--Food And Drugs Chapter I--Food And Drug Administration Department Of Health And Human Services Subchapter B--Food For Human Consumption Part 131 Milk And Cream". FDA Website (21CFR131). US Food and Drug Administration (2013). Retrieved 31 May 2014.
  34. 1 2 3 4 5 6 Harvard Women's Health Watch (2005). "Benefit of Probiotics: Should you take a daily dose of bacteria?". from Harvard University Website. Retrieved 26 May 2014.
  35. 1 2 3 4 5 6 7 8 9 10 11 12 Chen T, Dewhirst F, Izard J, Paster J, Tanner A, Wade W (2014) "Human Oral Microbiome Database" available on the electronic website: www.homd.org
  36. ↑ Loesche, Walter J. (1996). "Microbiology of Dental Decay and Periodontal Disease". In Baron, Samuel (ed.). Medical Microbiology (4th ed.). Galveston: University of Texas Medical Branch at Galveston. ISBN   9780963117212. PMID   21413316.
  37. ↑ US Food and Drug Administration (2006). "Guidance for Industry on Complementary and Alternative Medicine Products and Their Regulation by the Food and Drug Administration" (PDF). U.S. Department of Health and Human Services Food and Drug Administration. FDA.
  38. 1 2 Food and Agriculture Organization of the United Nations, World Health Organization (2002) "Guidelines for the Evaluation of Probiotics" available on the FDA website: https://www.fda.gov/ohrms/dockets/dockets/95s0316/95s-0316-rpt0282-tab-03-ref-19-joint-faowho-vol219.pdf
  39. ↑ Vázquez, C; Botella-Carretero, JI; García-Albiach, R; Pozuelo, MJ; Rodríguez-Baños, M; Baquero, F; Baltadjieva, MA; del Campo, R (Jul–Aug 2013). "Screening in a Lactobacillus delbrueckii subsp. bulgaricus collection to select a strain able to survive to the human intestinal tract". Nutricion Hospitalaria. 28 (4): 1227–35. doi:10.3305/nh.2013.28.4.6540. ISSN   0212-1611. PMID   23889646• CODEN NUHOEQ S.V.R. 318 http://www.nutricionhospitalaria.com/pdf/6540.pdf {{cite journal}}: External link in |postscript= (help)CS1 maint: postscript (link)
  40. ↑ Darilmaz, D; AslımII B; SuludereII Z; Akca G (2011). "Influence of gastrointestinal system conditions on adhesion of exopolysaccharide-producing Lactobacillus delbrueckii subsp. bulgaricus strains to caco-2 cells". Braz. Arch. Biol. Technol. 54, n.5 (5): 917–26. doi: 10.1590/S1516-89132011000500009 . ISSN   1516-8913.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.