Lactobacillus acidophilus is a beneficial, acid producing bacterium that is normally found in the healthy intestine in the lower portion of the gut. Some of the beneficial benefits include the production of vitamins (biotin and K), enzymes for digesting proteins and fat, short chain fatty acids such as butyric acid used as fuels for the intestinal lining, as well as factors that inhibit pathogenic bacteria. Not all lactobacillus have the same capacity to flourish or offer the same benefits. Note: all lactobacillus are originally derived from milk of one form or another. No human being is born with lactobacillus in their intestines. Some though, such as Lactobacillus DDS-1, have developed very high synergist beneficial capacity to live in the human intestinal tract.
DDS-1 for the lactose intolerant: DDS-1 aids in the lactose intolerance caused by the deficiency of the enzyme lactase. Because DDS-1 actually produces significant quantities of lactase to help digest lactose more fully, it thus reduces the possibility of bad breath, indigestion, bloating, gas, and stomach cramps.
Documented beneficial properties of L. acidophilus DDS-1: Based on research documented in over 35 scientific papers, information on DDS-1 has been published from the University of Nebraska in internationally reputable referred journals. These include its production of natural antibiotics to inhibit 23 known pathogens and their toxic products (would also reduce urinary/reproductive tract infections). It helps lower serum cholesterol through lipase production. DDS-1 can withstand wide pH ranges allowing it to reestablish gut pH again. Being highly resistant to commonly used antibiotics such as penicillin, streptomycin, aureomycin, etc, it can be used to maintain/reestablish the gut having to undergo antibiotic therapy. Supplementation prophylactically, when antibiotics are used, not only prevents diarrhea but also prevents the long-term sequelae of altered intestinal bacteria that may occur with repeated antibiotic usage.
Background on DDS-1: The isolation and development of the exceptional strain of lactobacillus acidophilus DDS-1 as used in Biotics Research's Lactozyme, Biodophilus-FOS and several other products, was accomplished by Khem M. Shashani, Ph.D., and several others. Working with the World Health Organization to better the lives of the people of India, he spent over 30 years developing DDS-1 as professor of the Department of Food Science and Technology at Nebraska University. Nebraska University has been working with L. acidophilus and other strains since 1925. At the turn of the century Eli Metchnikoff, while conducting research among the Balkan people, attributed the long life span to the L acidophilus in their diet. This reinforces again how much digestion is one of the foundations of health with the proper intestinal microbes in place and DDS-1 obviously optimizes digestion.
Stability: DDS-1 does not need refrigeration, as it is stable at room temperature. The well-documented DDS-1 strain contains several materials, including plant-based antioxidants, which stabilize the bacteria cells. In July 1995, during a heat wave, to examine a worse case scenario, a four-month-old batch of Biodophilus-FOS was shipped by ground from Texas to Redmond, WA. The daytime temperatures were in the 90's. Imagine the temperature in the interior of the UPS truck. The unopened bottles were then return-shipped by ground and stored at room temperature an additional 10 months. Our microbiology department demonstrated that Biodophilus-FOS stored 14 months under unusually harsh conditions met the label claim of one billion organisms per gram. Although activity gradually declined during this experiment, the excess of organisms in this product more than compensated for losses due to rigorous conditions. Extending the experiment then to two years, all samples still met Biotics Research label claims for the number of viable organisms. Note: refrigeration is still a good idea, especially once a bottle is opened.
Proliferating ability of DDS-1: L. acidophilus DDS-1 after manufacturing, packaging and shipping can contain more than 12 or even 13 billion live, freeze-dried cells, with a guarantee of 10 billion cells per gram. Of these high numbers, our claim of 1 billion is easily met as seen. Many manufactures claim very high numbers (present at the time of manufacturing) but are often almost at zero in a short time. Other strains of L. acidophilus often do not survive the stomach acid or cannot divide in the presence of bile salts or are not resistant to common antibiotics while DDS-1 passes all these in flying colors. DDS-1 doubles its numbers every 8 to 10 hours. If provided uninhibited division at this rate, in six days, one gram amasses to the weight of an average person. With this documented information available for DDS-1, any high manufacturing number claims of some acidophilus strains can easily be shown to be bogus advertising. It is always best to request documented information regarding the product. See enclosed DDS-1 info.
Manufacturing Insights of DDS-1: Note the highly nourished microorganisms are concentrated by removing liquids and water by sedimentation, ultrafiltration, reverse osmosis, and/or centrifugation. To the intact-cell concentrate is added a definite cryoprotectant before freezing to prevent freezer damage. This living dormant state gets them through adverse heat conditions of shipping, through the stomach acid, bile salts and then naturally open and proliferate in the ideal conditions of the lower intestine.
Other Literature Case Studies:
CHOLESTEROL - Fructooligosaccharide, Lactobacillus Acidophilus - "Effects of a Milk Product, Fermented by Lactobacillus acidophilus and With Fructo-Oligosaccharides Added, on Blood Lipids in Male Volunteers," Schaafsma G, et al, European Journal of Clinical Nutrition, 1998;52:436-440. Thirty normal healthy men, aged 33 to 64 years, consumed, 3 times daily, 125 ml of either a test product which contained milk fermented by yogurt starters and Lactobacillus acidophilus, 2.5% fructooligosaccharides, 0.5% vegetable oil and 0.5% milk fat or a reference product which was a traditional yogurt that contained milk fermented only by yogurt strains and contained 1% milk fat. The consumption of the test product resulted in significantly lower values for serum total cholesterol, LDL-cholesterol and the LDL/HDL-ratio by 4.4%, 5.4% and 5.3%, respectively. Levels of serum HDL-cholesterol, triglycerides and blood glucose were not significantly different after the 2 treatments. Consider Biodophilus FOS.
VAGINITIS - Lactobacillus Acidophilus, Yogurt - "Ingestion of Yogurt Containing Lactobacillus Acidophilus Compared With Pasteurized Yogurt as Prophylaxis for Recurrent Candidal Vaginitis and Bacterial Vaginosis," Shalev, Eliezer, et al, Archives of Family Medicine, November/December, 1996;5:593-596. Forty-six patients with at least 4 documented cases of vaginitis (20 bacterial vaginosis, 18 candidal vaginitis, 8 both) were randomly assigned to 1 of 2 groups. Group 1 ate 150 ml/day of yogurt that was enriched with Lactobacillus acidophilus for 2 months, then 2 months of no yogurt followed by another 2 months of eating 150 ml of pasteurized yogurt daily. Group 2 ate pasteurized yogurt for 2 months, then no yogurt for 2 months, and then Lactobacillus acidophilus-enriched yogurt for 2 months. During the period of ingesting yogurt that contained live Lactobacillus acidophilus there was a clear increase in the colonization of the rectum and the vagina by the beneficial bacteria and a significant reduction in the episodes of bacterial vaginosis. There was no difference in the episodes of candidal vaginitis between the period of ingesting yogurt that was just pasteurized compared to that containing live lactobacillus, even though there was a clear reduction in the number of episodes which occurred in both groups. Consider using Lactozyme or Biodophilus and add ADP for the latter group.
Diarrhea, Cancer Radiotherapy and lactobacillus acidophilus "Adverse Effects of Pelvic Radiotherapy", Salminen, E., et al, Fifth International Meeting on Progress in Radio-Oncology, May 1995;10-14:501-504. In evaluating 21 female patients between 40 and 75 years of age who were undergoing radiotherapy and surgery for cancer of the cervix or uterus who received treatment 5 days prior to the radiotherapy, during the radiotherapy period, and 10 days after with 150 ml of a lactobacillus acidophilus product containing 2 X 109 viable organisms in 6.5% lactulose containing yogurt resulted in a significant reduction in diarrhea compared to the control group. Lactobacillus acidophilus decreased the incidence of radiation enteritis and diarrhea in patients receiving pelvic radiotherapy while at the same time there was increased flatulence due to the lactulose in the yogurt which may have been protective against radiation damage due to its ability to help move the bowels. (They needed to use DDS-1 to produce the lactase to help reduce the flatulence also.) The interesting part is giving the lactobacillus acidophilus 5 days prior, all the way during the treatment and 10 days afterwards. Many physicians don't give lactobacillus during a course of antibiotics because they feel that there will be no benefit. It would obviously be better to give the DDS-1 lactobacillus as soon as you begin treatment and for a week or two afterwards.