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Immune & Gastrointestinal Health
Probiotic 225 is a maximum-strength probiotic for cases of acute gastrointestinal (GI) and immune challenges.
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 prevails. The natural microflora balance can become disrupted by certain medications, excessive alcohol consumption, or poor dietary intake. Probiotics have been extensively studied and are characterized as having broad GI and immune benefits, including increasing the population of healthy bacteria following microflora imbalance; supporting healthy bowel function; increasing the production of short-chain fatty acids, which provide energy to the cells of the intestinal lining; strengthening the gut-immune barrier by promoting a healthy gut mucosa; aiding in the digestion of difficult-to-breakdown compounds like lactose and casein; and enhancing detoxification of harmful compounds.
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. 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.
Key Benefits and Features:
| Serving Size: 1 Packet (3 grams) | Amount/Serving |
| Calories | 10 |
| Total Carbohydrate | 2 g |
| Dietary Fiber | 2 g |
| Sodium | 25 mg |
| Proprietary Blend | 1.3 g (225 billion CFU++) |
| Lactobacillus acidophilus (La-14) | |
| Bifidobacterium bifidum (Bb-06) | |
| Lactobacillus plantarum (Lp-115) | |
| Bifidobacterium casei (Lc-11) | |
| Lactobacillus salivarius (Ls-33) |
Other Ingredients: Larch Arabinogalactan (FiberAid) and Silicon Dioxide.
Does Not Contain: Gluten, corn, yeast, artificial colors or flavors.
++Colony Forming Units
Mix 1 packet (3 grams) into 8 oz of a cold beverage of your choice or as recommended by your health care professional.
Warning: If you are pregnant or nursing, consult your physician before taking this product. Keep out of the reach of children.
Storage: Keep in a cool, dry place.
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, including calcium, copper, magnesium, and manganese. The production of lactic acid also promotes health by creating an inhospitable environment for invading organisms. 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. It has been demonstrated in vitro to tolerate exposure to gastric acid and bile salts and has the ability to withstand certain medications.
Lactobacillus plantarum (Lp-115)
Lactobacillus plantarum is a beneficial bacterium commonly found in fermented foods, including sauerkraut, pickles, brined olives, and sourdough. L. plantarum has been found to compete against unwanted agents, due to the production of bacteriocins (lethal proteins) that inhibit bacterial growth. Studies have demonstrated that L. plantarum helps boost the immune response by stimulating Th1-mediated immunity.
Bifidobacterium lactis (BI-04)
Bifidobacterium lactis is predominantly found in the colon. A double-blind, randomized, placebo-controlled trial on subjects receiving B. lactis or 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 salivarius (Ls-33)
Lactobacillus salivarius has been shown to produce bacteriocins, which inhibit the growth of harmful organisms in the upper GI tract. It can withstand high concentrations of acids, allowing L. salivarius to adhere and survive in the stomach and bind to gastric epithelial cells, while inhibiting unwanted agents with lactic acid production.
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 maintaining normal inflammatory balance.
Bifidobacterium bifidum (Bb-06)
Bifidobacterium bifidum has been shown to effectively compete with harmful organisms, suggesting that B. bifidum’s lactic acid and acetic acid production provides an antagonistic action against unwanted agents to help maintain microflora balance.
Larch Arabinogalactan
Larch arabinogalactan is a fermentable polysaccharide fiber from the Larch tree that enhances immunity by supporting the growth of beneficial gut microflora and strengthening the activity of NK cells. It has been found to minimize ammonia synthesis and absorption, enhance production of short-chain fatty acids, and increase the population of beneficial gut microflora. In one placebo-controlled, double-blind, randomized trial, arabinogalactan was found to boost immune activity and support upper respiratory health.
