ProBio Balance 100

• Enhances Immune System Function
• Maintains a Healthy Gut-Immune Barrier
• Maintains Normal Inflammatory Balance
• Supports Digestion and Micronutrient Absorption
• Maintains Gastrointestinal Health

The GI tract is a finely balanced environment where roughly 500 different strains of bacteria compete for space and nutrients. When there is a healthy balance (eubiosis), few symptoms exist. However, dysbiosis can occur when an overabundance of potentially harmful organisms prevails. The natural microflora balance can be upset by medications, excessive alcohol consumption or poor dietary intake.

Because probiotics are live organisms, there are many challenges associated with manufacturing and distributing probiotic supplements. For a probiotic to be effective, it must be shelf-stable through the expiration date and precisely delivered to the intestinal tract, where it can have maximum benefit. BioShield^® technology is an innovative manufacturing process developed to ensure consistent and reliable results.

The microorganisms in ProBio Balance 100^® 100 are protected, sealed and freeze-dried away from moisture, heat, light and oxygen. This allows the bacteria to remain dormant until they are exposed to moisture in the GI tract. By utilizing advanced encapsulation technology, the probiotic organisms are preserved and released on-target for maximum benefit.

Going beyond the threshold of traditional probiotic support, high-dose probiotics influence gut health and immunity in ways lower-dose probiotics cannot. Shown to activate over 1,700 genes involved in immune and inflammatory signaling, high-dose probiotics improve immune function, maintain a healthy gut-immune barrier, and maintain normal inflammatory balance. Each ProBio Balance 100^® 100 capsule provides six proven probiotic strains chosen for their ability to survive the harsh GI environment to deliver superior results.

Lactobacillus acidophilus (La-14)

Lactobacillus acidophilus is a beneficial bacterial strain that is normally found in the intestinal tract and mouth and is commercially used in dairy products for the production of acidophilus-type yogurt. L. acidophilus ferments various carbohydrates to produce lactic acid, which increases the absorption and bioavailability of minerals. This includes calcium, copper, magnesium and manganese.

The production of lactic acid also promotes health by creating an inhospitable environment for unwanted agents. L. acidophilus has been shown to protect intestinal cells by competing for adhesion space in the gut against harmful bacteria. The L. acidophilus strain in ProBio Balance 100^® 100 has been specifically chosen because of its strong adherence and survival attributes in the GI tract. It has been demonstrated in vitro to tolerate exposure to gastric acid and bile salts, and it has the ability to withstand certain medications.

Lactobacillus paracasei (Lpc-37)

Lactobacillus paracasei has been shown to protect against the harmful effects of unwanted bacteria. L. paracasei colonizes the intestinal tract by reinforcing defense mechanisms that support an immune response. It does this by supporting T-helper cell production and secreting secretory IgA (sIgA), an antibody critical for supporting intestinal immunity. L. paracasei is highly resistant to acids and enzymes in the GI tract and is known to produce short-chain fatty acids for healthy intestinal barrier function.

Bifidobacterium bifidum (Bb-02)

Bifidobacterium bifidum has been shown to effectively compete with harmful bacteria, which suggests B. bifidum's lactic acid and acetic acid production helps maintain microflora balance.

Bifidobacterium lactis (BI-04)

Bifidobacterium lactis is predominantly found in the colon. A double-blind, randomized, placebo-controlled trial on subjects receiving B. lactis or placebo for eight weeks found that B. lactis supported a balanced immune response in individuals hypersensitive to environmental allergens. Studies examining immune development and dietary supplementation with B. lactis have shown that it supports GI health by reducing intestinal permeability.

Lactobacillus plantarum (Lp-115)

Lactobacillus plantarum is a beneficial bacterium commonly found in fermented foods, including sauerkraut, pickles, brined olives and sourdough. L. plantarum has been found to compete against unwanted bacteria, due to the production of bacteriocins (lethal proteins) that inhibit bacterial growth. Studies have also demonstrated that L. plantarum helps boost the immune response by stimulating Th1-mediated immunity.

Lactobacillus rhamnosus (GG)

Lactobacillus rhamnosus has been proven to have remarkable survivability in the acid and bile environments in the GI tract. L. rhamnosus is particularly useful because of its ability to adhere to cells, enhance microflora balance and inhibit adherence of unwanted agents. L. rhamnosus was also found to positively affect inflammatory and immune gene signaling of over 1,700 genes when administered in high doses.