Search results
Results from the WOW.Com Content Network
The principal ingredient is one or more bacteria from the genus Lactobacillus regularly found in unpasteurized milk products (a blend of Lactobacillus acidophilus and Lactobacillus helveticus (bulgaricus)). [3] It is considered a dietary supplement and is not a prescription. [4]
Women taking probiotics may see a reduction in the severity, frequency, and recurrence of bacterial vaginosis, a common infection that affects about 30 percent of women of childbearing age in the ...
[1] [2] Probiotics are considered generally safe to consume, but may cause bacteria-host interactions and unwanted side effects in rare cases. [ 3 ] [ 4 ] [ 5 ] There is some evidence that probiotics are beneficial for some conditions, such as helping to ease some symptoms of irritable bowel syndrome (IBS).
Lactobacillus acidophilus (Neo-Latin 'acid-loving milk-bacillus') is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. [1] The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented ...
Potentiates CNS sedatives, [3] chronic use might cause a reversible dry skin condition. [18] Khat: qat Catha edulis: Chronic liver dysfunction [3] [19] Kratom: Mitragyna speciosa: Hepatotoxicity [20] [19] Liquorice root Glycyrrhiza glabra: Hypokalemia, hypertension, arrhythmias, edema [5] Lobelia: asthma weed, pukeweed, vomit wort Lobelia inflata
[1] [2] These small oligopeptides [3] were originally discovered in and isolated from culture media used to grow probiotic bacteria and may account for some of the health benefits of probiotics. Several genera of probiotic bacteria are known to produce proteobiotics, including Lactococcus spp., [ 3 ] Pediococcus spp. [ 3 ] Lactobacillus spp ...
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. [2] [3] Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see § Taxonomy below).
In 1930, scientist Minoru Shirota strengthened and cultured the Lactobacillus casei Shirota strain [8] In 1935, Yakult started being made in Japan. [8] In 1955, Yakult Honsha was founded. In 1963, Yakult began a home delivery service, using 'Yakult lady' employees. [8] In 1964, Yakult began selling in other countries, beginning with Taiwan. [8]