GHS Natural Health Blog

Lactic acid bacteria are referred to as probiotics in scientific literature by Lilley and Stillwell (1965). Paricer (1974) redefined it as organisms and substances that contribute to the intestinal microbial balance. The latest and most accurate description of probiotics, like lactic acid bacteria based food products, was presented by Fuller (1989) as a live microbial feed supplement beneficial to the host by improving the microbial balance within its body. This balance is achieved by its inhibitory effect upon the harmful pathogenic microorganisms.

By Iichiroh Ohhira

Abstract

Lactic acid bacteria are referred to as probiotics in scientific literature by Lilley and Stillwell (1965). Paricer (1974) redefined it as organisms and substances that contribute to the intestinal microbial balance. The latest and most accurate description of probiotics, like lactic acid bacteria based food products, was presented by Fuller (1989) as a live microbial feed supplement beneficial to the host by improving the microbial balance within its body. This balance is achieved by its inhibitory effect upon the harmful pathogenic microorganisms.

This paper presents some background on the scientific research and development of one such encapsulated product, which has become a commercial reality. Branded under the label Ohhira Mountain fruits eXtract (OM-X) it is fermented by 12 strains of specially isolated and cultured lactic acid bacteria from the genera Lactobacillius, Bifidobacteria, Streptoccus and Enteroccus. The substrate consists of mountain fruits, plants, herbs and mountain spring water and the fermentation process is done under natural conditions. The final capsule has a total count of 59 million colony forming units (cfu) of lactic acid bacteria. The high level of organic acids in the final fermented product further contributes to its antimicrobial property.

One of the strains used in the OM-X capsule is Enteroccus faecalis TH 10 isolated from the local food delicacy tempeh. This strain has shown inhibition on methicillin resistant Staphylococcus aureus (MRSA). The active inhibitory component was extracted with ethyl actetate at pH3 and did not show growth inhibition against the various lactic acid bacteria. Similar results were also obtained on E. coil 0157.

All strains of the lactic acid bacteria placed in the food supplement were found to be active against Helicobacter pylori. While more work is in progress, these findings establish the effectiveness of the product as a functional food with significant antimicrobial properties.

Introduction

Lactic acid bacteria have shown to play an important physiological role in the human gastrointestinal (Gl) tract Microbial interactions represent the main force in the homeostasis of the bacteria flora in the Gl tract. Combined with the host this microflora form a unique ecosystem in which the complex interactions can either be synergistic or to antagonistic depending on their strain identify, population levels and metabolic activity. The healthy survival of the host is determined by these interactions. The ecosystem is destabilized as a result of gastrointestinal disorders and other endogenous components such as enzymes, hormones and immunoglobulins can influence it.

The importance of maintaining a beneficial microbial balance in the Gl tract is vital to the stability of its ecosystem and the optimal health of the host.

The colon is also known to contain up to 3.5 pounds of bacteria of which some 700 types can give rise to ahmentary toxemia, which only 20 types are harmless. Toxemia results from harmfill bacteria.

OM-X probiotics contain specially isolated lactic acid bacteria that can inhibit the activity of several pathogenic bacteria and thereby overcome this toxemia. Ultimately this can bring about a favorable balance of beneficial or synergistic bacteria over the harmfill ones. This paper examines one such product that has been developed through a period of intensive research and development. OM-X can serve as an effective functional food or health supplement to bring about this favorable coionic microbial balance.

Branded under the label OM-X (Ohhira Mountain fruits eXtract) this paper presents its scientific rationale for it’s antimicrobial efficacy and how it consequently benefits the host.

Methods of Production

The lactic acid bacteria are mass-produced for encapsulation by a natural fermentation process. The substrate used consists of mountain fruits, plants, herbs and pure mountain spring water. Specially isolated and cultured strains of lactic acid bacteria are used. No other additives are used.

The inoculum consists of four major groups comprising six strains of Lactobacillus, three strains of Bifidobacteria, one strain of Streptococcus and two strains of Enterococcus.

The substrate is allowed to be fermented naturally with the inoculum for five years after which the end product in paste form is extracted for live encapsulation. At the end of the fermentation process the final product has a high level of organic acids produced by the 12 stains in the inoculum.

The shelf life of the bacteria in the capsule has been monitored and found to be viable for a period of five years.

An analysis of the metabolites in the final product has shown its efficacy by way of its functional ingredients as a functional food. The 18 types ofamino acids, five minerals and nine vitamins were determined by qualitative analysis.

Biosafety

For quality control the final product is subjected to qualitative analysis and quantitative estimation for the presence of any heavy metals. Arsenic, lead, copper, tin and mercury were tested.

The levels of these parameters were far below the accepted or permitted limit of international standards (Food Regulation Act, 1985). For instance the lead level is 0.07 ppm compared to the allowed standard of 2ppm. Copper present is 0.53 ppm compared to the standard of 300 ppm. It is also reassuring to note that mercury, cadmium and antimony are not detected.

This ensured the biosafety of the fermented end product.

Antimicrobial Properties of OM-X Lactic Acid Bacteria

The most significant finding is the inhibitory activity of these specially isolated strains of lactic acid bacteria against three pathogenic bacteria – methicillin resistant Staphylococcus aureus (MRSA), Helicobacter pylori and Escherichia coli 0157.

MRSA is a challenge to medical practitioners as it is involved in nosocomial infections worldwide. During an outbreak it has been shown to play havoc in hospitals. Antibiotics lead to only partial control during a widespread infection. The emergence of vancomycin resistant Staphylococcus aureus is also of great concern.

One of the 12 strains used in the capsule – Enterococcus faecalis THIO – demonstrated inhibition on the MRSA.

This strain is used in the fermentation process and thrives well within the capsule. Originally isolated from the local Malaysian delicacy – tempeh – the strain was cultured and used as the inoculum for the production of the capsules. The strain was tested for its antagonism against MRSA. For qualitative test, a paper disc bioassay technique was used. Zones of inhibition were noted in comparison to the control.

Further investigations revealed that the active component of TH 10 extracted in ethyl acetate at pH3 retained its activity after treatment with various proteases. The bacteriocidal activity of the ethyl acetate extract was tested using MRSA and a variety of related lactic acid bacteria strains as the test organisms (Table 4). Contradictory to the common properties ofbacteriocins, the extract did not show potent growth inhibition or activity against the various closely related lactic acid bacteria. However the growth inhibition against MRSA was evident while most of the lactic acid bacteria were not affected. Streptococcus salivarius and Pediococcus acidilactici were affected, but only when the dosage was twice the amount required for the inhibition of MRSA.

In addition it was found that the active component retained the bactericidal activity against MRSA when it was treated with various proteases such as proteinase K, V8 protease, trypsin and achromopeptidase. These results suggest that the active component is not a peptide or protein. Further work is in progress to determine more details on its physical and biochemical characteristics which is beyond the present scope of this paper.

But it is important to note that the active component of TH10 did not show any hemolytic activity towards human and rabbit erythrocytes.

Inhibition of Helicobacter Pylori

The 12 strains of lactic acid bacteria in the OM-X capsule showed antimicrobial activity against H. pylori in vitro as shown by loss of viability of the latter.

A well diffusion assay technique was used. One OM-X capsule was dissolved and incubated in All-purpose Medium with Tween (APT) broth with or without biotin for good recovery of the organisms from the capsule. The colonies recovered from the capsule dissolved in water and then plated on APT agar and de Man, Rogosa and Sharpe (MRS) agar showed decrease in the number of colony forming units of the H. pylori strains (NCTCI 1637 & NCTCI 1638).

This preliminary results explains how viable lactic acid bacteria contained in live capsule based probiotic can bring about much relief to those suffering from peptic ulcers and gastritis by inhibiting the H. pylori infection.

Growth Inhibition on E.Coli 0157

The component from THIO strain was extracted with ethyl acetate and then neutralized by regulating the pH. Then variable rates (0.75, 1.5,3.0,6.0, 12 and 24 mg) of the lactic acid bacteria extract were introduced on dipped paper discs into petri dishes containing cultured viable colonies of E. coli 0157m several replicates. These petri dishes were incubated at 37 degrees centigrade. Growth inhibitions of the 0157 strain were monitored by observing the diameter of zones of inhibitions obtained around the paper discs.

Results indicated that inhibition of 0157 were obtained at all amounts of 3.0 mg and above of the extract. Consistent results were obtained on repetition. Inhibitory effects were increased with more amount of the extract.

The substance acting on the 0157 strain is initially made out to be of low molecular weight and further research is being carried out to specify its structure and mechanism of activity.

Mode of Action

At this stage the explanation that can be offered is the action of the different bacteriocins and the lowering of pH by the OM-X inhibiting the proliferation of the antagonistic microorganisms. With the five years fermentation and low pH achieved it is found that the acidolin produced by the LactobacUlus acidophilus is particularly active against bacteria and viruses. This evidence is farther supported by earlier research ofHamdan and Mikolajcik (1974). These makes OM-X lactic acid bacteria highly effective in terms of its antimicrobial property as well a functional food supplement.

References

Lilley, D. M. and StiUwell, R. H. (1965). Probiotics: growth promoting factors produced by Microorganisms. Science 147 747-748

Parker, R. B. (1974). Probiotics, the other half of the antibiotic story. Anim. Nutr. Health 29:4-8

Fuller, R. (1989). Probiotics in man and animals. J. Appl. Bacteriol. 66: 365-378

Hamdan, 1. Y. and Mikolajcik, E. M. (1974). Acidolin: an antibiotic produced by Lactobacillus acidophilus. Journal of Antibiotics 8: 631-636.

Goitrogens are naturally-occurring substances that can interfere with the function of the thyroid gland. Goitrogens get their name from the term “goiter”, which means an enlargement of the thyroid gland. If the thyroid gland is having difficulty making thyroid hormone, it may enlarge as a way of trying to compensate for this inadequate hormone production. “Goitrogens”, like circumstances that cause goiter, cause difficulty for the thyroid in making it hormone.

Foods that contain goitrogens

There are two general categories of foods that have been associated with disrupted thyroid hormone product in humans: soybean related foods and cruciferous vegetables. In addition, there are a few other foods not included in these categories – such as peaches, strawberries and millet.

Soybean related foods

Included in the category of soybean related foods soybeans themselves as well as soy extracts, and foods made from soy, including tofu and tempeh. While soy foods share many common ingredients, it is the isoflavones in the soy that have been associated with decreased thyroid hormone output. Isolfavones are naturally-occurring substances that belong to the flavonoid family of nutrients. Flavonoids, found in virtually all plants, are pigments that give plants their amazing array of colours. Most research studies in the health sciences have focused on the beneficial properties of Flavonoids, and these naturally-occurring phytonutrients have repeatedly been shown to be highly health supportive.

The link between isoflavones and decreased thyroid function is, in fact, one of the few areas in which flavonoid intake has called into question as problematic. Isoflavones like genistein appear to reduce thyroid hormone output by blocking activity of an enzyme called thyroid peroxidase. This enzyme is responsible for adding iodine onto the thyroid hormones. (Thyroid hormones must typically have three or four iodine atoms added on to their structure in order to function properly)

Cruciferous Vegetables

A second category of foods associated with disrupted thyroid hormone product is the cruciferous food family. Foods belonging to this family are called “crucifers”, and include broccoli, cauliflower, Brussels sprouts, cabbage, mustard, rutabagas, kohlrabi and turnips. Isothiocyanates are the category of substances in crucifers that have been associated with the decreased thyroid function. Like the isoflavones, Isothiocyanates appear to reduce thyroid function by blocking thyroid peroxidase, and also by disrupting messages that are sent across the membranes of the thyroid cells.
 
Goitrogens and health

In the absence of thyroid problems, there is no research evidence to suggest that goitrogenic foods will negatively impact your health. In fact, the opposite is true: soy foods and cruciferous vegetables have unique nutritional value, and intake of these foods have been associated with decreased risk of disease in many research studies. That’s one of the reasons we’ve included both types of food among the world’s healthiest foods!

Because carefully controlled research studies have yet to take place on the relationship between goitrogenic foods and thyroid hormone deficiency, healthcare practitioners differ greatly on their perspectives as whether a person who has thyroid problems, and notably a thyroid hormone deficiency, should limit their intake of goitrogenic foods. Most practitioners use words like “overconsumption” or “excessive” to describe the kind of goitrogen intake that would be a problem for individuals with thyroid hormone deficiency. Here the goal is not to eliminate goitrogenic foods from the meal plan, but to limit intake so that it falls into a reasonable range.

Limiting goitrogenic intake is often much more problematic with soy foods that with cruciferous vegetables, since soy appears in so many combination and packaged food products in hidden form. Ingredients like textured vegetable protein (TVP) and isolated soy concentrate may appear in foods that would rarely be expected to contain soy. A standard, one cup serving of cruciferous vegetables 2-3 times per week, and a standard, 4-ounce serving of tofu twice a week is likely to be tolerated by many in a meal plan because of their strong nutritional value and great track record in preventing many kinds of health problems.

The effect of cooking on goitrogens

Although research studies are limited in this area, cooking does appear to help inactive and goitrogenic compounds found in food. Both isoflavones (found in soy foods) and Isothiocyanates (found in cruciferous vegetables) appear to be heat-sensitive, and cooking appears to lower the availability of these substances. In the case of Isothiocyanates in cruciferous vegetables like broccoli, as much as one third of this goitrogenic substance may be deactivated when broccoli is boiled in water.

Practical Tips

Although for many people goitrogens do not seem to pose a health concern, certain individuals who have thyroid problems may be advised by their health care practitioner to limit excessive consumption of foods that contain these compounds. As cooking seems to help to inactivate the goitrogenic compounds found in food, I seems reasonable to conclude that for individuals with deficient thyroid hormone production, steaming of cruciferous vegetables like broccoli makes good sense, as does consumption of tofu in cooked versus raw form.
 
Article sourced from WHFoods – The George Mateljan Foundation

There is now a wealth of scientific data accumulating that demonstrates how important acid/alkaline balance is for long-term health and vitality. Test strips for pH levels can be easily acquired and used to test a person’s acid/alkaline balance, with a first morning, fasting urinary pH giving the most accurate, convenient indicator of overall physiological acid/alkaline balance. Optimal results should be around pH 6.5 – 7.5; any result of pH 6.0 or less indicates some degree of metabolic acidosis, and requires attention.

An increased acid load will impair healing

Metabolic acidosis is unfortunately, very common in people today. This chronic, low level of metabolic acidosis is primarily caused by diet, and can have some serious long-term repercussions for some people. Acidosis can also interfere with your treatments, reducing the clinical efficiency of some of the best naturopathic interventions. In particular, make sure to evaluate the acid/alkaline balance of a person undergoing treatment for:

• Toxicity
• Fatigue
• Stress Management
• Pain Management
• Osteoporosis
• Body composition (i.e. muscle gain)

Alkalisation for Detoxification

Improving elimination of toxins requires repair of the digestive tract and restoration of healthy gut flora, with rebalancing of hepatic Phase I, II and III detox enzymes to facilitate the chemical biotransformation of toxins into water-soluble metabolites for excretion in the urine. This process generally gets people feeling great. A good detox program will yield even greater clinical results for a person if they would also work to alkalise their system, as renal excretion of toxins is greatly enhanced by urinary alkalization. This is why a detox program containing alkalising nutrients such as potassium citrate and glutamine.

Fatigue people may be acidic

Metabolic acidosis may impair cellular metabolism and reduce ATP production, thereby worsening existing fatigue. Further, patients with impaired mitochondrial function may not be able to effectively produce ATP aerobically, thereby relying more heavily on anaerobic metabolism. Unfortunately, anaerobic metabolism, as well as being relatively inefficient, is also an acidifying metabolic process. This therefore contributes to their net acid load, potentially further impairing ATP production. This reciprocal relationship between metabolic acidosis and fatigue may rapidly become a self-perpetuating cycle that needs to be addressed through dietary alkalization.

Is Metabolic Acidosis stressing you out?

Anxious, hyperadrenalised people will struggle to relax and unwind if they are in a state of metabolic acidosis as tissue acidity stimulates glucocorticoid production and promotes an endocrine stress response. Conversely, administration of alkalising mineral supplements has been shown to reduce plasma cortisol. As well as the dietary changes discussed, consider supplementing with a product to promote more rapid tissue alkalization and relaxation of the stress response in agitated, anxious people. The magnesium and potassium within a formula combine very effectively with taurine and glutamine to increase acid excretion, alkalise the body and moderate the stress response.

Acid = Pain

Drops in physiological pH activate neuronal acid-sensing ion channels (ASICs). ASICs specifically sense acidic shifts within the neuronal synaptic cleft, triggering nociceptive signals and sensitizing pathways. Therefore, any person suffering from chronic pain who is in a state of metabolic acidosis may only ever experience limited relief unless their acid/alkaline balance is addressed. Restoring healthy physiological pH through dietary changes and/or supplementation with an alkalising mineral supplement can yield dramatic results. For example, a recent study in patients with chronic lower back pain, found that a 4 week alkalising supplement regime reduced pain by 50% in more than 90% of subjects.

Like acid eating away at bone…

The human skeleton is a great reservoir of alkalising minerals such as magnesium and calcium. Bone tissue is involved in maintaining a healthy pH balance by providing alkalising minerals to effectively buffer systemic acidosis. These minerals are released into systemic circulation via osteoclast activity. Acidosis is a key trigger for osteoclast activity, with osteoclast being virtually inactive at pH 7.4 but being increasingly active at lower pHs. Metabolic acidosis can, therefore cause increased bone demineralisation, contributing to osteoporosis and reduced bone mineral density.

Wanting to attain an ideal body composition?

If a person wants to gain muscle, acidosis is an important consideration. Metabolic acidosis can contribute to muscle wasting as muscle tissue is a primary source of glutamine, and glutamine is used to excrete acid via the kidneys. Therefore, in people who are having difficulty gaining or maintaining lean muscle mass, consider alkalising.

Eat yourself Alkaline

Dietary changes are essential for alkalization to be a long-term achievement. This basically requires a patient to reduce their intake of acid-forming foods (e.g. grains and dairy), whilst increasing their intake of foods high in alkalising minerals such as magnesium and potassium. These nutrients are found in a variety of whole, unrefined foods, especially fruit and vegetables.

Many Australians are caught in a vicious cycle where over-reliance on pain relief medication is causing rebound headaches.

Nearly all of us will suffer from a headache during our lifetime, and those less fortunate will experience migraines. In fact, after back pain, headaches and common colds are the two main causes of sick leave for working Australians.

What happens during a migraine?

Migraines are thought to be triggered by a sudden narrowing (or vasoconstriction) of the blood vessels. The body attempts to correct this by widening the blood vessels, which causes intense pain. Most migraine sufferers experience certain symptoms before an attack, such as dizziness, visual disturbance, over-sensitivity to light, limb weakness, strange tastes in the mouth and detection of strange odours.

Causes of headaches and migraines

Poor diet – eating foods low in nutrients and eating irregularly can be triggers.

Certain foods – alcohol, chocolate, citrus fruits and dairy products, especially cheese.

Stress – noisy and polluted environments, a hectic lifestyle, accumulated fatigue and excessive worrying.

Constipation – mild constipation can often give rise to dullness or heaviness in the head. When constipation is more chronic, headaches become more persistent.

Hormones – menstruation and hormonal fluctuations have been connected to headaches, which may be why women tend to suffer from headaches more than men.

Natural treatments

Certain herbs and nutrients can help to treat and manage migraines and related ailments. Here are some that are regularly prescribed by natural health practitioners:

Feverfew (Tanacetum parthenium), a herb with a long-held tradition for use in the prevention and relief of migraine headaches, helps to reduce the dilation of blood vessels and dampens pain. Take daily as a tea or as a nutritional supplement for a few months to help manage migraines. It’s recommended that you have an occasional break from use, gradually declining the dosage for about a month before the break. Feverfew is not recommended for pregnant or lactating women and should not be given to children under the age of two.

Willow bark (Salix alba) is known to relieve headache symptoms and can also help with chronic pain, back and neck pain, muscle aches, arthritis and menstrual cramps. Willow bark contains salicylic acid, the active component in aspirin. Natural therapists believe willow bark is a better option than aspirin because it’s milder and less likely to trigger side effects such as stomach irritation or bleeding. Avoid taking willow bark if you are sensitive to aspirin or have tinnitus, and avoid its use in children under the age of 16 with a cold, the flu or chicken pox.

Coenzyme Q10 (CoQ10) is a vitamin like substance produced in our bodies that is important for energy production in cells. Studies show migraines may be caused, at least in part, by an impairment of energy production. So migraines could presumably be improved by CoQ10 supplementation. In one study, 31 migraine sufferers were given 150 mg of CoQ10 per day for three months. The results showed sufferers experienced headaches less frequently and for a shorter period of time. The longer CoQ10 was taken, the more positive the effect.

Useful tips

Reduce the severity and frequency of your headaches and migraines by:

• Eating a well-balanced diet that includes wholegrain foods, fruits and vegetables
• Limiting protein, refined sugar, processed foods and fat intake
• Increasing your water intake to at least two litres daily
• Ensuring you have good back and neck alignment. See a chiropractor for more advice
• Finding ways to effectively manage your stress

TIP:

Some people experience the shakes and jitters when taking 150 mg of CoQ10 in one dose take a 75 mg natural sourced capsule instead.

Article thanks to Herbs and Health Magazine Australia

Contrary to popular belief living on cabbage soup and going to the toilet often, is not what detoxifying is all about!

Why is a detox necessary?

Think about it – all day every day you are exposed to toxins. These toxins can include heavy metals such as mercury and lead, solvents such as formaldehyde, pesticides, prescription drugs, alcohol, oxidised fats and cholesterol and even topical creams such as sunscreen contain toxins, all of which must be broken down and excreted by your liver. If your immune, liver and digestive functions are not at their optimum your body can struggle to deal with excess external or internally produced toxins. When this happens toxins can build up in your body and lead to a variety of symptoms.

Do you need to detox?

If you suffer two or more of the below symptoms then you should consider a simple detox program!

• Bloated after eating
• Constipation, diarrhoea, flatulence or irregular bowel movements
• Dark circles under your eyes
• Skin problems
• Weight gain
• Sleep problems or sleeping for extended periods
• Reduced mental clarity
• Bad breath
• Allergies or food intolerances
• Lowered resistance to infection, eg catch a cold regularly
• Low energy and vitality
• Frequent headaches or lower back pain

How to detox?

Clean out the pantry and fridge! : Eliminate foods and drinks that burden your liver such as red meat, coffee, black tea, processed and refined foods, dairy foods, sugar, alcohol and soft drinks.

Eat right: Consume fresh organic vegetables and fruits, lean chicken or fish, wholemeal bread, pasta, brown rice and lentils. Drink two litres of fresh filtered water daily.

Look after your liver: Herbs such as St Mary’s Thistle (also known as milk thistle) not only have a reparative function for your liver but also protect against future damage, an important consideration given that it is hard to avoid future toxin exposure. Other supplements that can help include liquid chlorophyll, an internal deodoriser and alkaliser of body tissues. For those who experience symptoms such as constipation, herbs such as cascara, frangula and black walnut taken temporarily will encourage the bowel to remove waste. Long term, psyllium hulls will provide bulk to the stools without making the bowel become lazy.

How long to detox?

Ideally detoxifying for at least six weeks would ensure that your liver receives a thorough clean out, however if you can maintain the recommended diet for at least one week, and preferably two, and continue to supplement with liver herbs for at least one month you should reap the benefits that detoxifying brings.

What’s in it for you?

For many people, detoxifying will lead to weight loss. This is not just fluid loss either – your liver is a fat burning organ, if it works better, it is much more capable of burning fat, especially if you are no longer eating as much in your diet. The other big plus is the added energy you will feel. You are eating low glycaemic foods which give the body a sense of satiety or fullness. This alleviates fluctuations in blood sugar which can cause sugar cravings. If you do experience sugar cravings, the herb gymnema sylvestre is ideal for maintaining blood sugar levels to reduce your cravings.

Article thanks to Herbs and Health Magazine Australia