The global market for probiotics has been valued at US$57.8 billion in 2022. With the availability of probiotics supplements, cultured yogurts and other fermented drinks and foods such as kefir, kimchi and sauerkraut that are now found in every supermarket, health food shop and even the local shop on the corner, it is not surprising that the market has reached scale quickly and continues to grow.
The first commercial probiotic strain lactobacillus Bulgaricus was discovered in Bulgarian yogurt by microbiologist Stamen Grigorov. In 1907 it was Nobel Laureate Èlie Metchnikoff who postulated that the Bulgarian peasants who enjoyed the related yogurt lived longer.
Metchnikoff had an interest in aging and longevity, and he regularly advocated the use of lactobacillus for healthy aging and a longer life span in his book ‘The prolongation of life’. In this time he proposed that aging is caused by toxic bacteria in the gut and that lactic acid-producing bacteria could prolong life
However, whilst he was the first to postulate the benefits of fermented foods and related bacteria, fermentation of foods dates to 6000 B.C which was used to preserve foods for times when they were not available.
It was almost 60 years after Metchnikoff’s discovery that the term ‘probiotics’ were used by Lilly and Stillwell which is used today to describe them as substances secreted by one organism which stimulate the growth of another .
The term probiotic is derived from the Greek words ‘pro and bios’ which means of pro-life, today, they are described as ‘live microorganisms that, when administered in adequate amounts confer a healthy benefit on the host.
Our body contains microorganisms, which when in balance they live in harmony within us and on us (think gastrointestinal tract and skin), this community of microbes is known as our microbiome
Our microbiome works synergistically with us, we nourish them by supplying nutrients from plants and the fermented foods we consume such as vegetables, fruits, nuts, seeds, beans, grains and other fibre. In turn they and their related outputs support our immunity, balance our mood/emotions, digest our food, support detoxification and elimination of wastes and so much more. However, this synergistic relationship can be destroyed with modern living; poor food choices, certain pharmaceutical drugs such as antibiotics, contraceptive pills, excess stress, alcohol, and poor sleep.
The use of oral/supplemental probiotics has become popular in the management and support of health and wellbeing due to their positive influence on our gut, brain, immunity, skin health as well urinary, hormonal and neurological systems.
Lactobacillus acidophilus DDS-1
The strain of probiotic discovered in 1959 and is now said to be the most studied acidophilus strain is called Lactobacillus acidophilus DDS-1, which is of human origin. It has decades of scientific research which has shown to have superior survival rates, good adhesion capacity and strong immunomodulatory effects. What has been demonstrated in human and animal trials is that probiotics once ingested survives the strong acid environment of the stomach and bile acids as well as being able to adhere to the intestinal mucus lining (that covers the epithelium).
Biotics Research Lactozyme (DDS-1 strain)
I have consistently found good results with my clients when using Biotics Research Lactozyme which contains Lactobacillus acidophilus DDS-1 along with Bifidobacterium bifidum organism. The best results my clients have noted is following the use of antibiotics where loose bowels, gas and bloating had been experienced. It has also shown benefit to my clients who have a slower bowel transit and experience regular constipation.
Other well document research has found that DDS-1 strain may support overall digestive health, support lactose digestion, support immune health and more.
I have used Biotics Research Lactozyme (DDS1 strain) for many years with my clients. It is efficient, effective and very economically priced which makes it an excellent probiotic supplement of choice in my practice.