The market for fermented food and ingredients has been growing in recent years and is expected to grow from $636.89 billion in the year 2016 to $888.76 by 2023. The fermented food is induced by consumer demand for food products that are virginal, healthy, fresh-like, minimally processed, and nutritious . To preserve the essence/attribute of the particular fermented food products, techniques are needed to retain organoleptic properties and to promise an accept- able shelf-life. Hitherto, fermented dairy product (e.g., yogurt) has been designed both as a potential source of beneficial (probiotic) strains and as a standard form/matrix for offering such functional strains. Nevertheless, part of the mainstream now shifted to a field of non dairy fermented vegetables and fruits of Asia and fermented plant raw material, in particular cereal, of Europe and Africa as an ecosystem of potentially beneficial strains.
The probiotic bacteria, being consumed with the proper amount of food, get into the stomach and go through the different parts of gastrointestinal tract (GIT). They remain in the digestive system for a while, being exposed to very unfavorable conditions. The main criteria for selection of a probiotic strain is its ability to survive in the gastric transit and to provide (temporarily – for the transiting species and constantly for the colonizing species) benefits for the consumer. Therefore, in the last years the index for transit tolerance presenting the vitality of the strain in GIT plays main role in the in vitro selection procedures of potential probiotic strains. According to this research, the probiotic strain has been subjected to in vitro assay for assessment of the survival rate and activity into the GIT.
Furthermore, a very good positive effect of Lung Immunity Probiotic has been demonstrated—namely the ability to largely retain the production of an important anti-inflammatory interleukin such as IL-10. From the results obtained from the tests of the product it is shown that it is able to induce the synthesis of a much smaller amount of IL-10 from splenocytes, compared with the control sample.
At the time of this writing (Sept. 12, 2020), worldwide COVID-19 cases have been reported to be over 29+ million with 929+ thousand deaths. These are incredibly high numbers compared to the more common influenza virus.
Many believe that "cytokine storm" is one of the main causes of fatal outcomes from the disease. The cytokine storm is a significant increase in inflammatory molecules in the course of the body's immune response upon encountering a virus.
A wide variety of microbial species are used in food and feed production. Some have a long history of apparent safe use. The FDA have a classification for products that are generally consider safe,(GCS) and “Qualified Presumption of Safety (QPS)”. This product meets the criteria for both. The probiotic cells in this formula are from the Lactobaccilus plantarum family.
Website Disclaimer: This website does not make any claims to diagnose, treat or cure any disease. Product Disclaimer: The products on this website do not make any claims to diagnose, treat, or cure any disease.
Center for Applied Studies & Innovation at University of Sofia Read time: 7 minutes Different pH tolerance of probiotic strain Lactobacillus plantarum GLB18 written by Rosita Tropcheva, PhD The probiotic bacteria, being implem...