200B/G dietary supplement probiotics L. Casei

Lactobacillus casei was proposed as Streptobacterium casei by Orla-Jensen in 1916. The isolate that was first described was found in cheese, but L. casei has been since shown to be a widely distributed group of bacteria. It can be found in various habitats including decaying plant material, silage, the human reproductive and gastrointestinal tract (GIT), stool, and sewage. Because of its aciduric nature, it is found in many fermented foods of both plant (e.g., fermented vegetables, sourdough, wine) and animal (e.g., dairy products, cured meat and fermented sausages) origin.

The two common dairy species are Lactobacillus paracasei subsp. paracasei (Lactobacillus paracasei) and Lactobacillus rhamnosus. They are most often identified as the main adventitious bacteria (commonly called the nonstarter lactic acid bacteria, NSLAB) present and growing in ripening cheese. As such, they can contribute to flavor attributes or defects, or have no impact on cheese ripening depending on the strain, the cell density, and the cheesemaking technology. The use of selected strains of L. casei group as adjuncts for cheese ripening or as probiotic cultures in different foods have been continually increasing, especially in the last decade.

Lacticaseibacillus casei, commonly known as L. casei, is a probiotic bacterium that plays a beneficial role in your digestive health. Found naturally in your gut, this microorganism is also present in fermented foods like yogurt and some cheeses. As a part of the diverse microbiota residing in the human digestive tract, L. casei contributes to the balance and function of your gut ecosystem.

Research suggests that consuming L. casei can offer several health advantages. It aids in digesting food, helps with nutrient absorption, and supports your immune system. Moreover, L. casei is noted for its potential to prevent or treat diarrhea, making it a valuable ally against gastrointestinal disruptions. Alongside its digestive benefits, L. casei may also have a positive impact on allergies, cholesterol levels, and overall immunity, contributing to a well-rounded approach to maintaining your health.

Lactobacillus casei (L. casei) is a probiotic bacteria with several health benefits, particularly concerning digestive health and immune function. It may also have promising therapeutic applications.

igestive Health

Your digestive system can benefit from L. casei as it helps maintain a healthy balance of microbes in your intestines. This probiotic is known to:

• Enhance gut health by reducing symptoms of common digestive disorders such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD)
• Potentially alleviate lactose intolerance symptoms by improving lactose digestion

Immune System Enhancement

L. casei supports your immune system by contributing to the overall health of your gut microbiome, which is crucial for a robust immune response. Here’s how L. casei can help:

• Increase your body’s resistance to infections
• Possibly reduce the incidence of certain allergic reactions

Possible Therapeutic Applications

Beyond general health, L. casei may offer therapeutic benefits in specific health conditions. These include:

• Arthritis: Could play a role in reducing inflammation and managing symptoms
• Cancer: Exhibits potential anticancer properties, with studies suggesting a role in inhibiting tumor growth

Nutritional Aspects

In this section, you will explore the specific nutritional benefits of L. casei, particularly its role as a probiotic and its efficacy within various food products.

Probiotic Properties

Lacticaseibacillus casei (L. casei) is a beneficial bacterium that resides in your gut and plays a crucial role in maintaining a healthy digestive system. Studies suggest that L. casei can help balance your gut microbiota, possibly alleviating some digestive disorders. The strain has been associated with:

• Reducing symptoms of lactose intolerance
• Modulating the gut environment which may help manage conditions like IBS and IBD

Survival and Stability in Food Products

When you consume products containing L. casei, the survival of this probiotic through the digestive system is essential for its benefits to manifest. In food production, L. casei demonstrates:

• Good survival rates in acidic environments, ensuring its presence in fermented dairy and non-dairy products
• Stability during processing and storage, making it a valuable addition to a broad range of consumables

L. casei’s ability to produce lactic acid helps in preserving the quality and safety of these products, extending their shelf life without compromising the nutritional benefits.

Storage

Before use as a probiotic, bacteria may need to be stored for long periods of time. The two main methods for preparing them for long term storage are freeze-drying and spray-drying. During freeze drying, cells are subjected to a physical stress caused by crystals forming, dehydration and osmotic stress .and found members of the LCG survive storage better at refrigeration temperature and skimmed milk alone or supplemented with trehalose or lactose to be a suitable cryoprotectant during freeze-drying. Encapsulation of L. casei cells during freeze drying can also offer protection to cells during storage post freeze drying.

During spray drying, bacteria are exposed to many different types of stress which affect the viability of the cells during storage including heat, dehydration, shear, osmotic and oxidative stress. Microencapsulation of the cells in a protective agent is one of the main methods of increasing viability during spray drying. L. casei LK-1 microencapsulated in skimmed milk showed better survivability during storage and gastric digestion than cells microencapsulated in trehalose and maltodextrin. Storage temperature is also a key factor in the viability of cells following this process. An increase of storage temperature from −20°C to 4°C or from 4°C to 25°C causes a three fold acceleration of the inactivation rate of L. casei LK. Higher inactivation rates for L. rhamnosus GG were also reported at room temp following spray drying compared to chilled storage temperatures.

Dosage

Administer orally, preferably with milk, fruit juice, or water.

Conventional capsules, tablets, and granules may be chewed or swallowed whole.

Granules or contents of Intestinex capsules may be added to or taken with cereal, food, milk, fruit juice, or water.

Enteric-coated capsules should be swallowed whole.

Pls follow physician guidance and instructions enclosed.