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Natrix is the formulator for the previous name Probion by Healing Arc
Standardized to contain 10 x 109 organisms per gram for each bacterium.
Probion consists of a mixture of various probiotic and other beneficial bacteria and fructooligosaccharides (FOS). The most potent probiotic and yogurt culture bacteria have been combined to offer a very effective formula for GI health. Lactobacillus acidophilus and the Bifidobacteria are probiotic - found in the human GI tract and Lactobacillus bulgaricus and Streptococcus thermophilus are yogurt culture derived bacteria, which have many beneficial effects of their own, in addition to aiding in the growth of probiotic bacteria. The GI tract is very dependent on probiotic bacteria for its health. Destruction of probiotic bacteria leads to colonization of the gut lining with pathogenic bacteria. Antibiotic administration is a well-known cause of destruction of probiotic bacteria. Low probiotic bacterial levels also occur in poor nutrition, stress, many debilitating diseases and aging.
Bifidobacteria, Lactobacillus bulgaricus and Streptococcus thermophilus are important in reducing the level of pathogenic bacteria, and reducing propensity to Salmonella, E. coli, Shigella and Candida infections. These probiotic bacteria produce lactic acid and hydrogen peroxide as end metabolites. Lactic acid keeps the gut wall at an acid pH and prevents the growth of pathogenic bacteria. These bacteria also produce substances with anti-microbial activity: acidolin, acidophilin and lactocidin (Lactobacillus acidophilus) and bulgarican (L. bulgaricus). Colonization of the intestine with pathogenic bacteria in addition to diarrhea and other short-term symptoms can have serious long-term consequences. Examples of these are chronic systemic (immune disorder) conditions and bowel inflammation, which is aggravated by further damage to the bowel by inflammation, secondary to immune complex deposition. The best strains of these bacteria are DDS-1 (L. acidophilus), which is relatively stable and LB-51, which is the most active form of L. bulgaricus.
Lactobacillus bulgaricus and Streptococcus thermophilus are both found in cultures which are used in yogurt production. Some strains produce antibiotic like substances. Lactic acid is a major metabolite of carbohydrates with these bacteria. Lactase is produced by both these bacteria, which is an enzyme, which digests lactose; however Streptococcus thermophilus is more productive of this enzyme.
B. bifidum and longum are normal and important probiotic bacteria of the human intestine. They metabolize carbohydrates to lactic acid, and to lesser amounts of acetic acid. The acid medium, which is produced, inhibits the growth of pathogenic microorganisms. Bifidobacteria also inhibit the growth of nitrite-producing microorganisms. (Nitrites are carcinogenic).
Lactobacillus casei sps rhamnosus is a transient species of the human intestine, found in dairy products. It produces lactic acid as a major metabolite from carbohydrates, thus inhibiting the growth of pathogenic microorganisms.
Lactobacillus plantarum occurs in dairy products, sauerkraut and other pickled vegetables and is found transiently in the human intestine. The major metabolite is lactic acid, which inhibits the growth of pathogenic or potentially pathogenic microorganisms.
Streptococcus faecium has been shown in double blind studies to help in the treatment of acute diarrhea and enteritis, when due to pathogenic organisms. S. faecium is able to thrive in a wide range of conditions. It is used as a starter in the manufacture of some cheeses.
Fructooligosaccharides (FOS) are short chain polymers of fructose. The major source of FOS is Jerusalem artichoke. FOS acts as a nutrient for Bifidobacteria. It is not broken down by human enzymes nor can it be used as a nutrient source by pathogenic bacteria. Another beneficial effect of FOS is its promotion of mineral uptake: calcium, magnesium and phosphorus.
FOS also has been shown to decrease serum LDL cholesterol levels, and in diabetics, to decrease blood glucose levels, (Yamashita et al.).