Lactobacillus acidophilus (La-14)

Lactobacillus acidophilus is a beneficial bacteria 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. This includes calcium, copper, magnesium and manganese. The production of lactic acid also promotes health by creating an inhospitable environment for unwanted agents. 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 Ortho Biotic^® 100 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 it has the ability to withstand certain medications.

Lactobacillus paracasei (Lpc-37)

Lactobacillus paracasei has been shown to protect against the harmful effects of unwanted bacteria. L. paracasei colonizes the intestinal tract by reinforcing defense mechanisms that support an immune response. It does this by supporting T-helper cell production and secreting secretory IgA (sIgA), an antibody critical for supporting intestinal immunity. L. paracasei is highly resistant to acids and enzymes in the GI tract and is known to produce short-chain fatty acids for healthy intestinal barrier function.

Bifidobacterium bifidum (Bb-02)

Bifidobacterium bifidum has been shown to effectively compete with harmful bacteria, which suggests B. bifidum’s lactic acid and acetic acid production helps maintain microflora balance.

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 plantarum (Lp-115)

Lactobacillus plantarum is beneficial bacteria commonly found in fermented foods, including sauerkraut, pickles, brined olives and sourdough. L. plantarum has been found to compete against unwanted bacteria, due to the production of bacteriocins (lethal proteins) that inhibit bacterial growth. Studies have also demonstrated that L. plantarum helps boost the immune response by stimulating Th1-mediated immunity.

Lactobacillus rhamnosus (GG)

Lactobacillus rhamnosus has been proven to have remarkable survivability in the acid and bile environments in the GI tract. L. rhamnosus is particularly useful because of its ability to adhere to cells, enhance microflora balance and inhibit adherence of unwanted agents. L. rhamnosus was also found to positively affect inflammatory and immune gene signaling of over 1,700 genes when administered in high doses.