Inhibit Harmful Bacterial Growth, Enhance Immunity, Lactobacillus Paracasei

• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Frozen
• Shelf Life: 24months
• Source: Cultivated
• Type: Lactobacillus Paracasei
• Model NO.: CHO-lpf109
• Transport Package: Drum
• Specification: 98%
• Origin: China

Product Description

Lactobacillus paracasei is a freeze-dried bacteria powder processed by freeze-drying process. The auxiliary materials include strain culture medium and protective agent. The product is in powder form, without visible impurities, and the color is white to light yellow. It can be widely used in food, dairy products and functional health products.





 Product efficacy:

1. Fermentation can produce metabolites such as short chain fatty acids, bacteriocin and organic acids, inhibit the growth of spoilage bacteria such as Helicobacter pylori and help repair gastrointestinal mucosa;

2. Through competitive colonization on the surface of gastrointestinal mucosa, the number of spoilage bacteria and toxin production were inhibited;

3. Stimulate BT immune cells of human body, release immune regulatory factors and enhance body immunity; 4. Regulate intestinal pH value, create good conditions for beneficial bacteria proliferation, balance intestinal flora and alleviate constipation and diarrhea.








 

Product Description

Lactobacillus paracasei is a Gram-positive, homofermentative lactic acid bacterium commonly used in dairy fermentation and probiotic cultures.L paracasei is a bacterium that acts through symbiosis. It is commonly found in many human habitats, such as the human intestine and oral cavity as well as sewage, silage and dairy products as mentioned earlier. The name includes morphology, a rod-shaped (bacillus-like) bacterium with a width of 2.0 to 4.0 μm and a length of 0.8 to 1.0 μm. L. parapsilosis strains have been isolated from a variety of environments, including dairy products, plant or vegetable fermentation, and the human and animal gastrointestinal tract. Extended periods of cold storage prior to in vitro gastrointestinal transit (GIT) do not affect or influence very weak cellular resistance.
Lactobacillus paracasei is closely related genotypically and phenotypically to other members of the Lactobacillus cereus group, which also includes Lactobacillus casei, Lactobacillus cornus, and Lactobacillus rhamnosus. However, these species are readily distinguished from each other by multilocus sequence typing, core genome phylogeny, or average nucleotide identity. Its fermentative properties allow it to be used as a biofood processor and as a dietary supplement and supplement for medical disorders, especially in the gastrointestinal tract.


3.1 Immune Boosters
Lactobacillus paracasei has been found to boost the immune system. Studies have shown that children supplemented with milk or rice containing Lactobacillus paracasei are less likely to contract common infectious diseases while in daycare.
Studies in mice have also shown that Lactobacillus paracasei enhances immune system function by increasing the production of cytokines. It also promotes natural killer cell activity, lymphocyte proliferation and antibody production. This powerful probiotic was even found to improve the symptoms of influenza virus infection in mice and increase the survival rate of mice infected with E. coli.
In addition to enhancing immune function, Lactobacillus paracasei also helps to suppress harmful pathogens such as Bacillus dysenteriae, Staphylococcus aureus, Cronobacter sakazakii, Escherichia coli and Candida albicans. Supplementation with fermented milk containing Lactobacillus paracasei has been found to improve the intestinal microbiota, thereby increasing the number of healthy lactobacilli. Yeast infections such as Candida were also suppressed. Lactobacillus paracasei also contributes to dental health by inhibiting the growth and spread of bacteria associated with periodontal disease.

3.2 Anti-inflammatory and analgesic
The anti-inflammatory properties of L. paracasei are also very important. In addition to fighting infection, Lactobacillus paracasei regulates the inflammatory process in the body by increasing the release of pro-inflammatory chemicals called cytokines. It also helps to stimulate the innate immune system.
In the case of Salmonella, Lactobacillus Paracasei has been found to reduce the amount of potentially harmful pro-inflammatory cytokines and chemokines.  
It is also recommended that those with allergies add Lactobacillus paracasei to their probiotic intake. This particular strain can help reduce nasal symptoms and airway inflammation caused by hay fever and other seasonal allergies. It is particularly effective for allergic rhinitis, and several studies have shown that it helps improve symptoms of nasal congestion, swollen eyes and itching.

3.3 Improves digestion
Lactobacillus paracasei, can help break down food, absorb nutrients and fight harmful organisms that can cause disease. A specific strain of Lactobacillus parviflorus is commonly added to fermented foods such as yogurt and is also present in other probiotic formulations to improve intestinal health. It helps to increase the number of beneficial bifidobacteria and lactobacilli in the intestinal tract while reducing harmful bacteria.At the same time,Lactobacillus paracasei, which helps break down food, absorb nutrients, and fight harmful organisms that can cause disease. Specific strains of Lactobacillus paracasei are commonly added to fermented foods such as yogurt and are also present in probiotics






 

ANALYSIS	SPECIFICATION	RESULTS
Appearance	White powder	Complies
Odor	Characteristic	Complies
Tasted	Characteristic	Complies
Assay	100 Million cfu/g	Complies
Sieve Analysis	100% pass 80 mesh	Complies
Loss on Drying	5% Max.	1.02%
Sulphated Ash	5% Max.	1.3%
Extract Solvent	Ethanol & Water	Complies
Heavy Metal	5ppm Max	Complies
As	2ppm Max	Complies
Residual Solvents	0.05% Max.	Negative
Microbiology
Total Plate Count	1000/g Max	Complies
Yeast & Mold	100/g Max	Complies