New Beginnings contains 7 different strains of lactic acid bacteria cultures, which have been chosen specifically for their properties and health-improving capabilities. In the following, the strains are described.

Lactobacillus Acidophilus
Through thousands of years, Lactobacillus Acidophilus have evolved in close interaction with the human gut, where it effectively promotes the immune system. It is one of the lactic acid bacteria we've known the longest in research and industry since it was isolated around the year 1900.

L. Acidophilus primarily produces lactic acid. It lives of different types of sugar, and only thrives in an anaerobic (oxygen free) environment. The rod-shaped bacteria are linked together in pairs or in short chains. The optimal temperature for L. Acidophilus is 37 degrees Celsius, which makes the human organism the ideal host. It is one of the most common microorganisms in the small intestine and the mouth. It is popular in industrial production of dairy products.

L. Acidophilus is a probiotic microorganism. This means that it has thoroughly documented health-promoting abilities. For instance, it produces vitamin K and its ability to produce substances, which are toxic to pathogens, has made it effective towards infections by e.g. E. Coli, Salmonella and Campylobacter. Furthermore, it is especially effective in inhibiting the candida-fungus from thriving and spawning. Studies are also being conducted to determine, whether they have an inhibitory effect on cancer cells. It is aggressive towards microorganisms, which are harmful for the intestine, and inhibit them by adhering to them and by “strangling” them. It is generally effective towards diarrhea, which is common when travelling and antibiotic-induced. Multiple studies have indicated that it has an inhibitory effect on breast-cancer, promotes the degradation of fat and reduces lactose intolerance.

Bifidobacterium Lactis
Bifidobacterium Lactis is the most present bacterial species in the microbiome in the human colon. It can be found in the intestine of all mammals, where it is the foundation for the absorption of nutrients and protects the body from intruding bacteria.

The individual bacteria are shaped as small rods that are sometimes branched and they usually only live under anaerobic conditions. It is mostly found naturally in the mouth, rectum and the vagina in humans. It converts simple carbohydrates into acetic acid, lactic acid, vitamin B and substances that are toxic to harmful bacteria. Bifidobacterium Lactis is used in the production of fermented milk products such as yogurt and kefir.

Bifidobacterium Lactis is a probiotic microorganism, which is regarded as essential in the maintenance of a healthy intestinal function and digestion. People, who for some reason have a weak population of Bifidobacterium, will typically suffer from infections and digestive problems on a more regular basis than others.  Bifidobacterium Lactis acidifies the environment in the intestine, which complicates the living conditions of pathogenic bacteria, and furthermore it produces substances which are toxic to pathogenic microorganisms, thus inhibiting growth e.g. fungi as Candida.

Studies have shown that an increased consumption of Bifidobacterium Lactis provides a greater resistance to infections and diarrhoea, and reduces susceptibility to colds and flu.  Studies have also indicated that it plays a significant part in combatting cancer cells. Pathogenic bacteria in the intestine convert nitrate to nitrite, which has proven to be carcinogenic, and Bifidobacterium Lactis can significantly reduce this conversion.

Bifidobacterium Lactis furthermore assists in the degrading of undigested proteins, when it reaches the colon. Putrefaction bacteria are hereby prevented in degrading the protein to harmful substances.

Bifidobacterium Longum
As is the case with Bifidobacterium Lactis, Bifidobacterium Longum is one of the most dominant microbial residents of the colonic microbiota, where it is the foundation for the absorption of nutrients and protects the body from intruding bacteria.

Bifidobacterium Longum is gram positive, non-spore forming, anaerobic, and pleomorphic bacilli. They have various shapes, including short, curved rods, club-shaped rods and bifurcated Y-shaped rods.

They convert simple carbohydrates into lactic acid, and oligosaccharides to carbon and energy. Bifidobacterium Longum is used in the production of fermented milk products such as yogurt and kefir.

B. longum has anti-inflammatory properties that protect the cells lining the mucous membranes from toxins and help immune cells to mature so they can function properly. B. Longum is also present in breast milk, and is one of the first microbes to colonize the infant gut.

Various research studies have been conducted regarding the health effects of B. Longum, and researchers have concluded from these studies that B. Longum may minimize the effects of or prevent the following: Gastrointestinal upset, antibiotic-associated diarrhea, pathogen infections, seasonal allergies, possible weight maintenance, bone health, colon cancer prevention and cholesterol-lowering.

Lactobacillus Casei
Lactobacillus Casei is a probiotic microorganism, which prevents the growth of putrefaction bacteria in the small intestine, and it is primarily used in the production of fermented dairy products.

L. Casei is a rod-shaped bacterium that forms long chains. Like the other lactic acid bacteria, it feeds on carbohydrates, preferably glucose and fructose. However, unlike many of the other lactic acid bacteria, L. Casei only produce lactic acid. It is found naturally in the human oral cavity and intestine. It thrives in both aerobic and anaerobic environments, and is therefore found everywhere in nature. It thrives at temperatures between 30 and 40 degrees, making the intestine an ideal environment.

There are significant beneficial effects by increasing the consumption of L. Casei. The bacterium has an overall beneficial effect on digestion. It suppresses intruding pathogenic microorganisms in the intestine and has inhibitory effects on inflammation. It normalizes the stomach, which prevents both diarrhea and constipation. Studies proved that it has a direct effect on the immune system, as it communicates with the intestinal wall. It can also reduce the number of pathogenic bacteria, which adhere to the intestinal wall. This property, along with the ability to suppress the E. Coli, has shown promising results in the treatment of Crohn's disease patients.

Lactococcus Lactis
Lactococcus Lactis thrives in both aerobic and anaerobic conditions and can be found on plants, animals and humans. It is inactive when in aerobic conditions, but is activated when it enters the intestine, where it converts carbohydrate to lactic acid.

L. Lactis is used for the production of fermented products, e.g. beer and wine, but is particularly popular in cheese production. It can feed on a variety of different sugars.

L. Lactis is particularly interesting in the development of new types of vaccines because of its ability to communicate with the immune system through the mucosa.

L. Lactis produces nisin, which cannot be produced artificially, and which suppresses pathogenic bacteria such as staphylococci, listeria and clostridium. Multiple studies have shown that the bacteria are effective in the treatment of Crohn´s disease.

Lactobacillus Rhamnosus
L. Rhamnosus was originally regarded as a sub-species of L. casei, but research later found it to be a separate species, and as of 1989 its taxonomic name changed from L. casei subsp. Rhamnosus to L. Rhamnosus.

L. Rhamnosus is most commonly found in the female urinary tract and assists in inhibiting dysbiotic bacterial overgrowth during an active infection. L. Rhamnosus sometimes is used in yogurt and dairy products such as fermented and un-pasteurized milk and semi-hard cheese.

Studies involving L. Rhamnosus suggest that supplementation could lessen anxiety or ease symptoms of depression and significant benefits in mood health. Studies have also shown that taking L. Rhamnosus counteracts weight gain and diabetes, and research is examining the benefits as a treatment for gastrointestinal issues like irritable bowel syndrome and seasonal allergies, such as hay fever.

Lactobacillus Salivarius
Lactobacillus Salivarius is a probiotic bacterium, which plays an important role in human health. L. Salivarius is found in the mouth and the gastrointestinal tract.

L.Salivarius is a Gram-positive, non-spore forming, homofermentative rod and is a common inhabitant of the human intestinal tract and urogenital surfaces. Strains of this species are today widely used in probiotic formulations, both for human and animal application.

L. Salivarius suppresses pro-inflammatory cytokines and inhibits bacterial overgrowth in the small intestine. Lactobacillus Salivarius can help in relieving gastrointestinal problems like ulcerative colitis and irritable bowel syndrome and lactose-intolerance. It is furthermore effective in lowering cholesterol and blood pressure, maintaining dental health by reducing cavities and gingivitis, and inhibiting candida and pathogenic bacteria like E. coli & Salmonella spp.

Organic acids
Natural protection
Organic acids play a significant role in the body. The beneficial bacteria in the intestine produce a range of organic acids as part of their way of competing for space. The acidic environment inhibits pathogenic bacteria from thriving, while it provides optimal conditions for beneficial bacteria, such as lactic acid bacteria.

Pathogenic bacteria are usually putrefaction bacteria. In contrast to beneficial bacteria, they thrive in an alkaline environment. Putrefaction bacteria produce substances, for instance ammonia, which neutralizes acid and lessen the acidity. Ammonia is toxic to the body and in high concentrations it affects the central nervous system.

A large consumption of antacid medicine can disrupt the acid/alkaline balance, and antibiotic treatments can kill the intestinal lactic acid bacteria to an extent, where not enough acid is produced. Both of these scenarios enable fungi and pathogenic bacteria to take control.

Fatty acids and intestinal health
Organic acids are part of the group of nutrients, which are called short-chained fatty acids. Approximately 2-10 % of the body´s energy needs are covered by fatty acids. The main part of them come from the diet, and a large part of these are formed by the beneficial bacteria by degrading the indigestible dietary fibers to acids, such as lactic acid, acetic acid, butyric acid, propionic acid and succinic acid. The intestines depend on these acids to maintain a healthy environment. The colonic mucosa is solely nurtured by butyric acid, and acetic acid stimulates the blood flow and bowel movement, which ensures the foods flow through the system. Propionic acid helps the liver to produce energy, and lactic acid is used as a signal substance in the microbiome´s cooperation with the immune system.

® the microorganisms live in a solution of organic acids. In that way the acids benefit the system even before the microorganisms adhere to the intestinal wall.

® contains lactic acid and acetic acid, which are so-called carboxylic acids.

Carboxylic acids are organic connection, which contains a carboxylic group (CO2H). The normal chemical formula of a carboxylic acid is R-CO2H, where R refers to the rest of the molecule. Carboxylic acids are found everywhere and include amino acid lactic acid, acetic acid, propionic acid and butyric acid.

Lactic acid
Lactic acid is a carboxylic acid with the chemical name C3H6O3. Lactic acid is primarily known, because a long range of organisms form it under anaerobe (oxygen free) conditions by a conversion of glucose.

Lactic acid has many beneficial effects, partially as an anti-microbial and –fungal substance, but also as energy supply for muscle cells, heart and brain.

Lactic acid is primarily known from dairy products, where it is produced by members of the bacterial families Lactobacillus or Bifido, though it is possible to produce it from a fermentation of lactose.

Lactic acid is also formed by the muscles´ in the production of lactate under anaerobe conditions, as it occurs in a sudden energy release in which the body can not manage to record a quantity of oxygen that can match the increased oxygen demand.

Lactic acid is also used as a pH-stabilizer or as a preservative, because the acid has properties, which make it an antioxidant, or for the control of pathogenic microorganisms. Lactic acid can also be used as fermentation amplifier in rye and sourdough bread.

The purpose of an intake of lactic acid is that it stabilizes the pH-value and that it is used as a signal substance in the microbiome´s cooperation with the immune system.

Acetic acid
Acetic acid has the chemical name CH3COOH, and it is known as the ingredient in vinegar, which gives it its acidic taste and sharp odor. It is, however, also used because of its preservative abilities, as it creates an acidic environment, which suppresses pathogenic microorganisms.

Acetic acid is used in production of everything from soda bottles to glue, and also as a descaling agent. In food production, acetic acid is used as an acidifier under the additive code E260.

The purpose of an intake of acetic acid is that it stabilizes the pH-value and that it stimulates the blood flow and bowel movements, which ensures the foods flow through the system.

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Probiotic Cultures