Certificates of Daflorn

Kosher certificate

 

The probiotics from Laktera family now have Kosher Certificate issued by Rabbi Dr. Levinger from Jerusalem!

The word „kosher” in Hebrew means appropriate, convenient. There are millions of people around the world who, for various reasons, follow the requirements of the dietary laws of kashrut. Some of them – because of religious beliefs, and others – to be sure that the products they consume are under constant control. Therefore, kashrut is often associated with the concept of a healthy diet. Kosher certificate means a high rating for safety and quality of food and food supplements worldwide. The Kosher Certificate of the  Laktera family probiotics is internationally recognized.

 

 

Certificate for FSSC 22 000

This year (2021) our company “Daflorn” – producer of the first probiotic of water origin in the world – successfully passed the audit by the well-known American company NQA and received the highest level of international certification for food – FSSC 22 000!

This Certificate is a guarantee for reliability and responsibility to all our partners and clients. FSSC 22 000 Certification would not be possible without our new modern production facility, meeting all global requirements for food safety.

We will continue to create Laktera probiotics in our new home with care for your health and comfort!

Halal certificate

 

The probiotics from the Laktera family already have Halal Certificate issued by the Grand Mufti of the Muslim Denomination in Bulgaria!
Muslims are concerned whether the food they eat meets the Islamic religious tenets and traditions, humanitarian requirements, hygiene criteria and production methods. Halal certification is not just a marketing model for foods and food supplements, but proof that they are high quality and healthy. The Halal Certificate of Laktera family probiotics is valid all over the world.


Lactobacillus Bulgaricus - Gift from the gods

The word “probiotic” (from Greek – create life) was first introduced in 1954 when harmful effects of antibiotics were compared with the beneficial effects of good bacteria probiotica.

Modern understanding of the importance of probiotics is from the beginning of XXth century due to the Russian biologist and Nobel prize winner, the principal of the Pasteur Institute in Paris prof. Il. Mechnikoff. In his theory “Longevity and rejuvenation of man” prof. Metchnikoff stated that putrefactive processes develop in the human large intestine resulting in toxin production, responsible for the intestinal auto-intoxication that damages all internal organs. Mechnikoff found out that this harmful influence can be eliminated by regular administration of lactobacilli. He arrived at this conclusion after he had found that the long and healthy life of Bulgarian peasants is a result from every day consumption of fermented milk and other lactic acid products made in Bulgaria. At that time the percentage of the centenarians in Bulgaria was the highest (4%), cancer rate and total sick rate were low. Prof. Mechnikoff wrote: “Our aging is a disease that must be treated like any other disease” and recommended every day consumption of lactic acid products. In 1905 the Bulgarian physician St. Grigorov discovered Lactobacillus bulgaricus in these dairy products.

In the recent years it was found out that thousands of microbial strains coexist with people. They are everywhere – on skin, hair, nails, in mouth, intestines, genito-urinary tract. Microorganisms are divided into three groups:

  • harmful (pathogenic) – about 150-180 species;
  • beneficial (probiotics) – about 15-20 species;
  • latent (conditionally pathogenic) – over 1000-1200 species;

Probiotics are live microorganisms which administered alone or via foods that contains them, they heal the human organism.

According to the World Health Organization the total number of the probiotic bacteria with proven beneficial effects is 15. They are given in table 1.

Generally recognized probiotic bacteria used in industry (Table No. 1)

Lactobacilli

Lactic acid cocci

Bifidobacteria

Lactobacillus bulgaricus Streptococcus thermophilus Bifidobacterium bifidum
Lactobacillus acidophilus Lactococcus faecium Bifidobacterium longum
Lactobacillus casei Lactococcus lactis Bifidobacterium infantis
Lactobacillus plantarum Bifidobacterium breve
Lactobacillus rhamnosus
Lactobacillus reuteri
Lactobacillus helveticus

They are divided in three basic groups: lactobacilli, lactic acid cocci and bifidobacteria. According to a Report from 2005 before the Congress of USA, Lactobacillus Bulgaricus is the most important bacterium for people. It is the only probiotic named after a certain geographic area and nation.

Cultivation of Lactobacillus bulgaricus by the Thracians more than 7000 years ago and invention of lactic acid food is one of the three revolutions together with cultivation of crops and domestication of animals that have changed the development of mankind. It was found that some genetic changes occurred first in Thracians and then in the other Europeans. The new lactic acid food and the billions of beneficial (probiotic) bacteria created a gene, coding the production of the enzyme lactase which breaks down milk sugar in human body. This new technology granted the rare privilege people to be able to consume dairy products obtained from the milk of the domestic animals throughout their entire lives. People began obtaining the vital vit. D from the lactic acid products, and not only from the sun, as it was till that moment. This fact made the Thracians and the other Europeans less dependent on the sun shine and they started settling throughout the world. The less sun shine in the Northern territories led to less melanin production. The black skin started getting more fair. Some legends and ancient drawings show that the Thracian Orpheus was a black man. Thousands of years later the Thracian Spartacus in the Roman Empire is a white man. Thracians were the first inhabitants of the present Bulgarian lands more than 7 000 years ago. They made the first processed gold in the world, the first script, the first grand buildings and are the basis of the development of the ancient civilizations. They are the first people, who cultivated Lactobacillus bulgaricus probiotic.

Lactobacillus bulgaricus is of vegetable origin and is isolated from green plants only on the territory of Bulgaria. In other geographic regions of the world it mutates and is no longer able to reproduce. That’s why countries as China, Japan, Korea, Italy and others, offering products containing Lactobacillus bulgaricus, buy it from Bulgaria. Based on summarized data from leading scientists from USA, Japan, France (G. Tannock, A. Hosono, G. Complien) and according to our information Lactobacillus bulgaricus has beneficial effects in 11 directions. They are shown in Table 2.

Beneficial effects of probiotics (Table 2)

1. Stimulation of the immune system They stimulate the production of B-lymphocytes which identify foreign microbes and production of phagocytes which destroy them. They increase the production of interferon which destroys viruses and the production of antibodies acting as antidotes. They increase the cytokinins binding the immune system as a whole;
2. Anti-tumor effect on the large intestine Antimutagenic activity; they change the pro-carcinogenic activity of the colonized microbes and influence on the bile salts concentration;
3. Overgrowth in the small intestines The lactobacilli influence on the activity of overgrowth, as they reduce the toxic metabolites and their anti-bacterial characteristics.
4. Heart diseases Bacterial cells assimilate cholesterol; anti-oxidative effect; they change the hydrolase activity of enzymes.
5. Anti-hypertensive effect Bacterial peptidases influence on the milk protein – a result from anti-hypertensive tripeptides; some components of the cell wall act as ACE inhibitors
6. Urogenital infections Adhesion to the urinary and vaginal tract; they inhibit H202 production and restore the normal microbial flora
7. Infections, caused by Helicobacter Pylori Competitive colonization, they suppress the development of Helicobacter Pylori.
8. Allergy They protect from translocation of antigens in blood flow.
9. Resistance to inside pathogens Resistance to colonizations; they create unfavourable condition for the pathogens (pH, bacteriocins)
10. Liver encephalopathy They inhibit the urease-producing flora
11. They promote the lactose breakdown The bacterial lactase influence on the lactose in the small intestines.

Lactobacillus Bulgaricus - the largest probiotic bacteria
Bifidobacterium

Unlike other probiotic lactobacilli, during the lactic acid fermentation Lactobacillus bulgaricus produces D (-) lactic acid, which determines its powerful anticancerous, ray-protective and antioxidant effects. This acid together with the bacteriocins and other bioactive substances, secreted by Lactobacillus bulgaricus, detoxificate the organism.
Lactobacillus bulgaricus is the largest in size probiotic bacterium and through competitive relationship inhibits the development of pathogenic (disease-causing) microbes. Lactobacillus bulgaricus and Doderlein bacteria are part of the vaginal flora of women and determine her health and that of her children.
Studies of the Italian scientist Bianchi S. (1999) show that compared with the other probiotic bacteria, Lactobacillus bulgaricus adheres best to the mucous membrane of the large intestine and then rapidly reproduces itself in the body. This determines its more powerful healing and anti-toxic effect than the other probiotic bacteria.
Having enetered in the human body, Lactobacillus bulgaricus stimulates development of the other probiotic bacteria living there such as Lactobacillus acidophilus, Lactobacillus lactis, Bifidobacterium and others. Development of the other probiotic microorganisms is difficult and their beneficial effects are minimal without the help of Lactobacillus bulgaricus.

Development of the first probiotic products with Lactobacillus bulgaricus started by a team of scientists under my leadership (under the leadership of Retired Major General Prof. N. Alexandrov, D. Sc.) in 1980 as a task set by the Bulgarian government for production of special foodstuffs for the international space program “Intercosmos”. The produced dry probiotic foods are used by pilots from the Air Forces, Navy sailors, Bulgarian scientific expeditions to Antarctica and the Himalayas, also in cases of large-scale industrial accidents in Bulgaria. They were also used by seriously ill people and athletes training for Olympic and other world competitions.

The products became public in 1993 and this enabled their subsequent elaboration and improvement, as well as their production and supply on the open market.
The probiotic products with Lactobacillus bulgaricus developed by «Daflorn» Ltd. are unique without analogue in the world. They are the next step in technological respect as compared with the other probiotic products. Taken alone they are super concentrate of the original Bulgarian yoghurt, as only the beneficial ingredients are extracted from it biotechnologically and there is no need to consume the rest – about 95 % with no positive effects (even lactose has harmful effects on the cardio-vascular system). Comparison with kefir is the same. The probiotic bacteria contained in the Tibetan fungus of kefir are not enough. Kefir does not contain Lactobacillus bulgaricus and its durability is short – 2-7 days in refrigerator. The new formula of «Daflorn» Ltd. for biotech production mode allows 1 g dry substance of the product to contain billions of live and latent cells of Lactobacillus bulgaricus. During the biotechnological process the milk proteins and casein are broken down to all 21 essential and non-essential amino acids, the milk fats are broken down to polyunsaturated Omega 3 and 6 fatty acids, the milk sugars are broken down to simple sugars. They are ready for absorption by organism as structural units of the cells. During the production lactobacilli are naturally “enveloped” with gluco-protein coat, which allows them to remain alive at room temperature for months, even years. This process is subject to European patent protection and is the know-how of «Daflorn» Ltd.

We produce all our products as we keep good manufacturing practices and observe the requirements for Food Safety ISO 22000-2005. Our products are clinically tested in leading medical institutions in Bulgaria and abroad – MMA Sofia, Medical Universities in Varna, Sofia and Pleven, National Institute of Emergency “Pirogov”, MMA in Czech Republic and Poland, Medical University of Würzburg – Germany, together with the Medical Control of the Soviet Army and the accredited doping laboratory in Cologne.

The products do not contain preservatives, genetically manipulated microorganisms, synthetic and chemical anabolic substances. They have no adverse effects. They can be taken in combination with each other and together with the basic medical treatment. Probiotics with Lactobacillus bulgaricus can be taken indefinitely and without interruption.

Our products are used by the Bulgarian troops during the missions in Cambodia, Kosovo, Iraq and Afghanistan, by people hurt by the earthquake in Turkey, by people working in heavy industry (cement production, asphalt bases, road construction, etc.) and by seriously ill people and children under treatment in hospitals.

Daflorn Ltd produces probiotic functional foods under the trade mark Biomilk in powder, wholefood supplements under the trade marks Biomilk, Laktera and Magic Power in capsules, cosmetic products and dry face packs Mariah’s face and probiotic starter cultures (yeasts), containing Lactobacillus bulgaricus and dry herbal extracts and oils.
Special attention on the problem of physiological nutrition was paid in the beginning of XX century by I. P. Pavlov – Doctor Honoris Causa of over 120 scientific societies, academies and universities in Russia and all over the world. «The Father of the physiologists in the world” wrote that food is the ancient connection between people and the surrounding nature. According to Pavlov optimal nutrition must meet the enrgy and biological needs of organism.

Later on the concept of functional food was developed in Japan in the 80s of the last cantury. According to the Japanese Ministry of Education functional foods must have three basic functions: nutritive, sensory and healing.

European institutions have the following requirements to the functional foods:

  • they must be taken every day;
  • to be part of usual food;
  • they must be obtained from natural products;
  • to have a beneficial effect on human organism;
  • to reduce risk of diseases and improve quality of life.

The functional probiotic food Biomilk is a new generation entirely balanced functional food. It combines the healing effect of Lactobacillus bulgaricus and the nutritive and energy effects of the nutrients broken down during the lactic acid fermentation.

Table 3 shows amino acids and their amount in 100 g Biomilk Power Energy. The correlation between essential and non-essential amino acids is from 1:2,2 to 1:2,4, as the physiological rate is 1:2,8. With these parameters the functional food Biomilk Power Energy meets the international requirements for a standard protein food.

Different amino acids and their content in 100 g Biomilk (Table 3)

Amino acids
Content in 100 g product
Amino acids
Content in 100 g product
Essential
Non-essential
1. Isoleucine
4.81-5.02
11. Alanine
3.27-3.30
2. Leusine
9.02-9.16
12. Arginine
3.15-3.28
3. Lysine
5.71-6.02
13. Aspartic acid
7.06-7.42
4. Methionine
3.06-3.08
14. Glutamatic acid
19.75-20.65
5. Phenylalanine
4.98-5.48
15. Glycerine
5.52-5.81
6. Threonine
4.25-4.28
16. Histidine
3.55-4.24
7. Tyrosine
1.92-3.12
17. Proline
9.80-10.02
8. Valine
5.86-6.07
18. Serine
5.44-5.91
9. Tryptophan
0.63-0.64
19. Lisinoalanine
0.20-0.26
10. Cystine
0.48-0.53

Global Scientific Researches from 2010 show that the amino acids leucine, isoleucine and valine prolong human life. They are called “Cocktail of life.”

Biomilk Power Energy contains an appropriate quantity of Omega 3 and Omega 6 low molecular capronic, caprylic, capric and lauric fatty acids, as well as the essential linoleic and linolenic fatty acids. The balanced proportions between the different fatty acids in Biomilk make it an important product for prevention of atherosclerosis that promotes the synthesis of different hormones and enzymes.

Different fatty acids and their content in 100 g Biomilk (Table 4)

Fatty acid
% content
Fatty acid
% content
C4 : 0
1.0
C16 : 0
1.8
C6 : 0
0.5
C16 : 0
1.5
C8 : 0
1.1
C16 izo
C10 : 0
2.7
C17 : 0
1.0
C12 : 0
3.6
C18 : 0
9.6
C12 : 0
C18 : 0
23.9
C14 : 0
11.8
C18 : 0
3.1
C14 : 0
1.1
C18 : 0
0.08
C14 : 0
0.7
C20 : 0
1.0
C15 : 0
1.6
C20 : 0
0.1
C15 : 0
0.4
C22 : 0
0.1
C16 : 0
33.0
Others
1.4

Carbohydrates in Biomilk Power Energy are broken down biotechnologically to easy of digestion monosaccharides – glucose and galactose. The products are low lactose and can be taken by people lacking in lactase enzyme (intolerant of milk).

Atom-absorbing analyses shows that Biomilk contains great quantities of all basic macro-and microelements – calcium, potassium, phosphorus, magnesium, iron, zinc and others. It also contains number of essential vitamins A, B1, B2. Increased amount of vit. D3 is important for the rapid and full digestion of the high calcium content in Biomilk. This determines the apparent effect of the products in cases of osteoporosis and low sunshine in winter and in northern regions. All nutrients in Biomilk are ready for absorption by the human organism. People do not consume energy for this and increase their energy supply for brain activity and substitution and rejuvenation of the cells.

The functional probiotic food Biomilk is suitable for children, people put to severe physical or mental work, people exposed to stress and strain and the harmful influence of the environment. Biomilk improves and prolongs life.

Herbal extracts and oils with proven healing effects are added to some of the products. The amino acids in the products serve as a quick transport carriers and help the full absorption of the extracts and oils by the body cells, as together with Lactobacillus bulgaricus they exalt their beneficial effects many times. This makes our products materially different from the other probiotic products and makes them a leader among modern probiotics.

Lactobacillus bulgaricus and immune system

Immune system is the main protection of each individual. Conditionally it can be divided into two parts – local and general. More than 80 % of the immune cells are located in the intestinal lymph tissue. This is the «second brain» of organism, which aims to protect from the harmful aggression of pathogens. The general immune system is connected with blood, lymph, spleen, liver and bone marrow.

Immune system can be weakened when exposed to a large number of pathogens for a long time (eg. poor hygiene), in cases of physical and psychological strain, sharp temperature fluctuations, insufficient or poor nourishment, prolonged use of toxic or chemical substances – alcohol, drugs, medicines, in cases of prolonged contact with harmful chemical agents, radiation and others.

Scientific studies of H. Chomakov (2007), A. Hosono (2002), Link-Amster (1994), K. Thoreux (2001) and others show that Lactobacillus bulgaricus stimulates the immune system by increasing the production of:

  • β lymphocytes which identify foreign bodies;
  • phagocytes which destroy foreign bodies;
  • YgA, YgG, YgM acting as antidotes;
  • Interferon and cytokinins, supporting the fight against viruses.

In our clinical trials with the effect of Biomilk on Air Force pilots the obtained results are similar to those described above. Our studies show that distinct improvement of the immune resistance begins 7-10 days after the start of taking Biomilk and is at the maximum between the 15th and 20th day.

Lactobacillus bulgaricus and allergy

Widespread and not always rational use of medicines in medical practice leads to frequent allergies and toxic-allergic reactions. One of the serious complications of medical treatment is allergic-toxic epidermal necrosis or Layel syndrome. Almost always the disease occurs with severe infectious-inflammatory complications (pneumonia, sepsis), leading to increased break-up of the body tissues. Photos below show the beneficial results of treatment of a case with Layel syndrome, where to the main treatment was included food therapy with 200-400 g a day functional probiotic food Biomilk.

Our and foreign studies show that Lactobacillus bulgaricus alters the translocation of antigens and has a favourable effect on allergies. Studies by G. Neshev (1990) prove the beneficial effect of the Bulgarian rose oil in cases of anaphylactic shock, bronchial asthma, serotonin spasm and edema, induced experimentally in laboratory animals.

The combination of Lactobacillus bulgaricus and Bulgarian rose oil in the product Laktera Rose Oil makes it effective in allergic processes .

Lactobacillus bulgaricus in children

Children most often suffer from upper respiratory infections and diarrhea. The use of Bulgarian yoghurt with Lactobacillus bulgaricus for treatment of diarrhea in children in Bulgaria is a century-old tradition. In 1945 Dr. A. Fikov reported the successful treatment of infantile diarrhea with Bulgarian yoghurt, used for enemas in children’s clinics in Berlin and Sofia. Later on G. Baudra (1990) and P. Solis (1993) published similar results for successful treatment of infantile diarrhea with Lactobacillus bulgaricus. Taking L. bulgaricus leads to increase of the mucins in the small intestines. The probiotic suppresses the development of viruses (most often rotaviruses) and removes them from the intestinal tract quickly. Lactobacillus bulgaricus produces a great amount of TNFa substance which stimulates the non-specific immune response. It also produces gamma interferon which blocks propagation of viruses. The probiotic overcomes disbacteriosis and regulates the gastrointestinal flora during and after antibiotic treatment.

These and other studies allow the World Health Organization in 1995 to recommend the use of Lactobacillus bulgaricus for treatment of infantile diarrhea.

During the clinical study in the children’s clinic of the Medical University in Sofia with our probiotic products applied to children from 6 months to 1 year, diarrhea has not been observed and the rate of the respiratory infections have decreased by 50 %.

Lactobacillus bulgaricus and gastrointestinal tract

The most common cause of gastritis, stomach and duodenal ulcer and gastric cancer is Helicobacter pylori. 50 to 70 % of the Europe’s population is infected with it. Treatment with antibiotics for Helicobacter pylori is not successful because this bacterium develops an antibiotic resistance quickly and their toxic and adverse effects. Immediately after the antibiotic treatment, the organism is infected again which makes treatment useless. It was found out that Lactobacillus bulgaricus decreases the number of Helicobacter pylori in stomach on the basis of competitive elimination and by stimulation of the immune response it protects organism from infection.

Table 5 shows our experiment for treatment of ethyl alcohol induced ulcers in rats with different Laktera products containing Lactobacillus bulgaricus and herbal extracts.

Table 5

Test groups Ulcer index (mm2) Test groups Ulcer index (mm2)
Marker No ulcers Ethyl alcohol 45o 24,3 ± 8,5 uclers
Laktera optima
(pure probiotic)
No ulcers Ethyl alcohol 45o + Laktera optima 3 spot ulcers
Laktera relax
(probiotic + dry extract of hypericum perforatum)
No ulcers Ethyl alcohol 45o + Laktera relax 5 spot ulcers
Laktera forte (probiotic + dry extract of gin seng) No ulcers Ethyl alcohol 45o + Laktera forte No ulcers

It appears that Laktera Forte – probiotic containing Lactobacillus bulgaricus and gin seng – has the most powerful effect.

Bowel chronic inflammations (colitis, Crohn’s disease, inflammations of ileum) affect 15-20 percent of the population in the developed countries and are the major health problem. Frequent use of antibiotics leads to development of serious disbacteriosis and makes favourable conditions for development of fungi in intestines. Recent studies show that the best results are obtained in treatment of intestinal diseases with lactobacilli combined with the main treatment. Figure 1 presents our experiment with 152 patients with gastroduodenitis, colitis and disbacteriosis for 6-month period of treatment only with Biomilk and Laktera.

Figure 1: Changes of clinical manifestations of the damages of the Gastrointestinal Tract for a 6-month period of treatment

Figure 1
Figure 2
Figure 3
Figure 4

The figure shows that after six months disbacteriosis is completely under control, colitis and gastroduodenitis have fallen down from 71 % to 4 %. The study shows that in cases of Crohn’s disease, Lactobacillus bulgaricus must be taken for a long time – months and years and in the beginning it must be combined with the main treatment to obtain lasting beneficial effects. Without Lactobacillus bulgaricus, the effect of the traditional medical treatment is temporary and recurrences are common.

Lactobacillus bulgaricus and liver lesions of infectious and toxic origin

The main cause of toxic liver damage is alcohol. Figures 2 and 3 show the results from a complex treatment of addiction to alcohol and drugs in 152 patients. Food therapy with the probiotics Biomilk and Laktera was applied to all of them.

Figure 2: Changes in the parameters of ASAT and ALAT for a period of 6 months

The figure shows that the values of liver enzymes and ultrasound image of liver are restored after six month.
Our clinical study confirms the experimental tests with electronic microscopy, conducted in the 80 years in the Bulgarian Academy of Sciences also that treatment with Lactobacillus bulgaricus leads to stabilization of the cell membrane and restores the functions of liver cell.

Other serious liver diseases are viral hepatitis. Our clinical studies in an epidemic of hepatitis A in 227 soldiers, divided into two groups: first – 123 patients with complex treatment received Biomilk Hepanorm Forte and Laktera Rose Oil and second – 104 patients with standard treatment of viral hepatitis, showed the following results:

  • Treatment with Biomilk and Laktera was significantly more effective than the conventional treatment in the control group and shortens the duration of symptoms of the acute viral hepatitis;
  • The probiotics Biomilk Hepanorm Forte and Laktera Rose Oil accelerate normalization of bilirubin, parameters of cholestasis and cytolysis and increase the amount of total protein.

Studies of number of scientists – A. Hosono (2002), H. Chomakov (2007) show that Lactobacillus bulgaricus has a direct anti-viral effect. It is determined both by strengthening of the immune system and by increasing the production of interferon and bacteriocins acting against viruses. Further the amino acids in the functional probiotic food Biomilk are assimilated by the liver as a building material for live and healthy cells.

This is confirmed by our study with 42 patients with HVC, treated without interferon, only with the probiotics Biomilk and Laktera.

Lactobacillus bulgaricus and heart and cerebrovascular diseases

In the 20 century the death-rate from heart and cerebrovascular diseases increased many times. The main cause is atherosclerosis and high cholesterol. According to the general opinion nutrition and taking large amounts of saturated fatty acids and animal fats causes an increase in cholesterol, especially the bad cholesterol and triglycerides. Taking large amounts of these foods leads to increased excretion of bile acids through which cholesterol gets into intestines. In order to expel it from the body, it is necessary to combine with any of the following substances:

  • unsaturated fatty acids;
  • amino acids;
  • calcium;
  • fibres;
  • pectin;
  • lactic acid bacteria.

When the quantity of these components is insufficient, cholesterol remains free and is absorbed again by the human organism. This leads to its increase despite the implementation of different diets.

Table 6 presents our clinical study with 54 Air Force pilots from Bulgaria for 30 days, who did not change their daily regimen, their food was rich and they have taken the probiotics Biomilk and Laktera. .

Effect of the lactic acid probiotic product Biomilk on fat metabolism in military pilots (Table 6).

Period Total cholesterol HDL cholesterol LDL cholesterol Triglycerides
1st day 7.10 1.23 4.32 3.68
30th day 6.05 1.49 3.85 3.57
60th day 5.02 1.51 3.52 1.72

The table shows that cholesterol decreased by one unit for one month. The complex action of the probiotic Biomilk, containing Lactobacillus bulgaricus as well as unsaturated fatty acids, amino acids and calcium, is of great importance for the indicated beneficial results. The balanced nutritional composition of the probiotic Biomilk regulates metabolism of the human body completely.

Figure 5: Changes in metabolism for a period of 1 year

Our results obtained in 152 patients are presented in figure 5.

It is obvious that regular use of the probiotics Biomilk and Laktera in combination with the main treatment of alcohol dependence leads to control of consumative and bone articular syndrome and restoration of trophic of skin and hair for a period of about 1 year.

Anti-tumor and anti-mutagenic effect of the lactic acid bacteria

Factors that lead to cancer are three – carcinogens, mutagens and microorganisms. The process of cancer formation occurs in two stages – appearance of mutant cells as a result of damage of the cellular DNA and transformation of mutant cells into cancer cells. This process is shown in figure 6.

Figure 6 Process of cancer formation due to chemical agents

Figure 5
Figure 6

Factors leading to cancer exist in our life and we are constantly exposed to their harmful influence. Cancer cells are constantly formed in the human body, but phagocytes destroy them. When the immune system weakens, especially in combination with stress, the organism cannot respond adequately to the increased number of cancer cells and they begin to multiply uncontrollably.

Some studies, conducted in the Agricultural department of Shinshu University in Japan, show that lactic acid bacteria have anti-mutagenic effects. Table 7 shows the anti-mutagenic effects of different lactic acid bacteria and food against the mutagen AF2 .

Table 7

ANTIMUTAGENIC EFFECT OF DIFFERENT LACTIC ACID PRODUCTS (cultivated 24 hours) AGAINST AF2
Lactic acid products Suppressive effect on AF2 (%)
0 hours 24 hours increase
UHT milk – Lb. delbrueski subsp. Bulgaricus
UHT milk – St. Lactis subsp. Lactis
UHT milk – St. Salivarius subsp. Thermopillus
Skimmed milk – Lb. delbrueski subsp. Bulgaricus
Skimmed milk – St. Lactis subsp. Lactis
Skimmed milk – St. Salivarius subsp. Thermopillus
Whole milk – Lb. delbrueski subsp. Bulgaricus
Whole milk – St. Lactis subsp. Lactis
Whole milk – St. Salivarius subsp. Thermopillus
68.5
71.6
66.7
65.8
70.2
70.1
66.2
71.0
63.0
80.2
80.8
74.3
79.1
81.8
83.2
82.5
71.3
71.0
11.7
9.2
7.6
13.9
11.6
13.2
16.3
0.3
8

The information shows that within 24 hours AF2 loses its mutagenic effect to a great extent. Products, containing Lactobacillus bulgaricus, have the most beneficial anti-mutagenic effect at the end of the 24-hour period.

Based on these and other results, Hosono makes the following conclusions:

  • The cell walls of the lactic acid bacteria (both live and dead) have anti-mutagenic and anti-carcinogenic effects;
  • Lactic acid bacteria combine mutagens and carcinogens in insoluble complexes and they are removed from the body.

Similar results, demonstrating the anti-tumor effect of lactic acid bacteria, were obtained in experimental studies conducted by I. Bogdanov (1965) and later on by Kitadzava (Japan), Tsonevski and Enikova (1995). They found out that the anti-tumor effect of different lactobacilli is different. Lactobacillus bulgaricus, producing D(-) lactic acid has the best effect. The cancer rate in experimental animals, fed with lactobacilli, producing L(+) lactic acid, is higher.

Radio-protective and antioxidant effect of Lactobacillus bulgaricus

The influence of the ionizing radiation is not only a military threat. Widespread use of nuclear energy, radiotherapy, X-rays requires creation of radio-protective remedies. Most of them are chemicals with transient effect. They have many adverse and toxic effects, which are exalted in cases of taking them for a long time, which is necessary for people working in nuclear energetics and with isotopes and in cases of radiotherapy.

Experimental studies of Z. Mitsov (1960), B. Gyosheva, Z. Goranova (1992) show that Bulgarian yoghurt with Lactobacillus bulgaricus decreases the initial damages of bone marrow, accelerates restoration of haematopoiesis and decreases the death rate of experimental animals, irradiated with radioactive agents, in comparison with the control group.

Experimental studies with Biomilk conducted by B. Gyosheva (2005), M. Georgieva (2007) show that the experimental animals that have taken Biomilk, normalize haematopoiesis of the bone marrow faster on the 10th day after irradiation.

The results are shown in figure 7.

Most likely the ray-protective effect of the probiotic Biomilk is due to its immuno-stimulating effect and to limiting of the lipid peroxidation, i.e. of free radicals. There are other studies by B. Bay (1999), Lin My (1991) and others on the antioxidant effect of probiotic bacteria.

The study of A. Gigov – Department of Hematology and Oncology at the Military Medical Academy Sofia 2008 – with 95 cancer patients deserves special attention. The patients have taken Biomilk Antioxidant in combination with the main treatment and there was statistically significant increase in the number of T-lymphocytes, thrombocytes and leukocytes and a moderate increase of hemoglobin. They have taken chemo- and radiotherapy very well and their quality of life has improved. Similar results were obtained in 1976 by A. Atanasova in 36 children with leukemia and by us in 70 patients with low thrombocyte counts due to prolonged treatment with corticosteroids.

Development of bio radio-protectors is essential for workers in nuclear power, cancer patients undergoing chemo- and radiotherapy.

These studies and facts are part of 30 years work. Now and in future we will try to connect the knowledge of the ancient civilizations with modern scientific achievements and to restore the message of Hippocrates:

“Let thy food be thy medicine”


Nutritional therapy with probiotic Laktera in COVID 19 patients

Preliminary announcement for nutritional therapy with probiotic food Laktera, containing strains of Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4 in patients with COVID-19

We established in vitro and in vivo efficacy of probiotic cocktail containing Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4 of water origin. We showed that the probioic cocktail could polarize macrophages from M2 to M1 state. The study was done in collaboration with Prof. Palok Aich of National Institute of Science Education and Research (NISER), India. The results further revealed that the strains in the cocktail could control  tumor growth 

The Lecture of Prof. Palok Aich on the subject you can watch here.

Recently we applied a nutritional therapy with probiotic Laktera, containing the strains Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4, to patients with COVID-19. The probiotic Laktera is produced by the Bulgarian company Daflorn Ltd and has a certificate by the Bulgarian Food Safety Agency for special purpose foods.

For the first time Laktera probiotic is used in patient of the University hospital, Pleven. The patient in questioned is a 56 year old man, treated for 30 days with pneumonia, resulting from COVID-19. Before that the patient has been in COVID ward for 33 days and then discharged with a negative PCR for COVID-19. A few days later, a rash appeared and the patient was admitted on 18.05.2020 again in severe general condition with generalized rash all over the body, including the feet and genitals. This is the first case of COVID-19 with such clinical picture and this type of rash described in Bulgaria. There are scientific data from Italian and English doctors who describe cases of COVID-19 with a similar type of rash. Most likely, this rash is due to damage of the endothelium and arterioles. Photo section 1 / 22.05.2020 are taken on May 22nd 2020 where the patient is treated with conventional therapy for COVID-19 without probiotic application. The rash affected not only the skin of the whole body, but also the mucosa, and there was an expressed oral necrosis. The patient was not able to eat.

Another 72 patients with positive PCR test for COVID-19 were admitted in the same University hospital in Bulgaria. In them, the clinical picture is manifested by respiratory failure, fever and radiographic evidence of pneumonia. Most of the patients have concomitant diseases – diabetes, obesity, arterial hypertension, metabolic syndrome, Hashimoto’s disease, etc. From the first day of hospitalization, all these patients received nutritional therapy with probiotic Laktera, containing strains Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4, in a dose of 15 g twice a day in addition to the standard treatment for COVID-19. It is noteworthy that, unlike other patients with COVID-19 pneumonia, those taking the probiotic, clinically recover much more rapidly. On the third-fourth day of hospitalization, they are in good general condition, afebrile, without signs of respiratory failure and severely reduced cough. PCR tests for COVID-19 of these patients were negative and pneumonia was resorbed or in resorption on the 9-10th day of hospitalization. There were no deaths in patients with COVID-19 receiving nutritional therapy with Laktera probiotic. It is obvious from the performed immunological tests that most patients are admitted with high values of T-helper cells, low values of T-cytotoxic lymphocytes and low values of NK-cells. After taking the Laktera probiotic at a dose of 15 g twice a day T-helper cells are reduced. They produce cytokines and their reduction avoids a cytokine storm. T-cytotoxic lymphocytes and NK cells are increased and during the therapy with Laktera they have high levels. The results are presented in Chart 1.

Patients were also tested for immunoglobulins IgA, IgM,IgG and IgE and no abnormalities were observed.

Observation of patients continues after discharge from the hospital till now.

To date, none of the medical staff taking care of COVID patients got infected. The staff is taking Laktera at a dose of 15 g per day.

We have similar observations in over 20 families. One of the families consists of seven members – two small children and three members over 70 years old with concomitant diseases. Two of them over 70 years and a woman of 60 years are taking Laktera probiotic. Four members of the family are infected with COVID-19 and one woman over the age of 70 died. The other three who have been taking Laktera (two of them over the age of 70 and a woman of 60 years) at a dose of 15 g per day for several years, did not get sick from COVID-19, although they have a close contact with the other family members.

Clinical observations continue.

Our clinical research confirms the experimental in vitro and in vivo studies conducted by Prof. Palok Aich and the importance of Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4 for repolarization of macrophages from M2 to M1 state and enhancing the innate immunity of the human body.

Clinical observations and immunological studies in patients with COVID-19 show that Laktera modulates cellular immunity by reducing T-helpers and by increasing T-cytotoxic lymphocytes and NK cells.

The Laktera probiotic, containing the strains Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4 of water origin, is an effective nutritional therapy as part of a complex treatment regimen in patients with COVID-19.

Observations of the medical staff working in COVID and sorting wards, as well as of families, indicate that the immunomodulator Laktera can be used as a prevention in the fight against COVID-19.

 

Date: 16.12.2020, Sofia, Bulgaria

Ret. M. Gen. Prof. Nikola Alexandrov, MD, PhD, D. Sc.

Assoc. Prof. Dr Evgeniq Burzashka MD, PhD

Dr. Daniela Petrova MD Ph.D

Dr. Georgy Aleksandrov MDPh.D

Maria Peneva Ph. D

Chart 1 Cell immunity in COVID-19 patients, treated with Laktera nutritional therapy


The invention of Daflorn

The new discovery of Daflorn is isolation of a probiotic association of lactic acid microorganisms from spring water in the wild nature in Bulgaria – a spring in the Balkan mountains.

The probiotic association contains 8 wild all natural strains of 4 species lactic acid bacteria of Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis and Streptococcus thermophilus. The original strains of the probiotic association live in spring water.

Isolation of probiotic strains from a natural water source raises the question of revision of the popular belief in the scientific community, that the probiotic lactic acid bacteria can be isolated only from dairy products, plants, animals and man. Capture of probiotic microorganisms from spring water happens for the first time in the world, so we can talk about a scientific discovery. That discovery gives a great advantage and sky-rocks Daflorn to an indisputable leader in innovation in the production of probiotic products.

We managed to ferment typically pasteurized milk from the commercial network with spring water.

This is a unique method for capturing of wild all natural probiotic microorganisms from spring water. The lactic acid microorganisms in the probiotic association live and develop in natural aquatic environment in the constantly changing climatic conditions in the wild.

Our new wild probiotic microorganisms are registered under the Budapest Treaty on the International Recognition of deposit of microorganisms for the Purposes of Patent Procedure in the Czech bank for microorganisms.

  • strain Lactobacillus delbrueckii subsp. bulgaricus DWT1, registered at CCM under No. 7992
  • strain Lactobacillus helveticus DWT2, registered at CCM under No. 7993
  • strain Lactobacillus delbrueckii subsp. lactis DWT3, registered at CCM under No. 7994
  • strain Streptococcus thermophilus DWT4 registered at CCM under Number 7992
  • strain Streptococcus thermophilus DWT5 registered at CCM under Number 7993
  • strain Streptococcus thermophilus DWT6 registered at CCM under Number 7994
  • strain Streptococcus thermophilus DWT7 registered at CCM under Number 7995
  • strain Streptococcus thermophilus DWT8 registered at CCM under Number 7996

The microorganisms in the probiotic association, isolated from spring water, are unique and differ from the probiotic microorganisms, found in the plants (grass, flowers, plants and algae) in and around the water.

The new probiotic microorganisms, method of obtaining the products and the products are subject to patent protection of Daflorn, application number 111161/07.03.2012 in Bulgaria and Patent number US 9,131,708, B2 in Patent office in USA..

Daflorn Ltd uses these all natural probiotic strains for the production of unique probiotic products. During the biotechnological production mode the lactic acid microorganisms are naturally enveloped with the amino acids, fatty acids, simple sugars, micro elements, minerals and vitamins of milk, obtained as a result of fermentation. During the biotechnological production as approaching the fermentation process as close as possible to the natural one, Daflorn managed to create the most ancient and at the same time the most modern generation all natural probiotics.

Until now there are 4 known generations probiotics in the probiotic production:

  1. 1st Generation – non coated probiotics
  2. 2nd Generation – enteric-coated probiotics
  3. 3rd Generation – micro ecapsulated probiotics
  4. 4th Generation – dual coated probiotics – ph dependent release system , moisture, temperature and pressure protection

All of the above generations are scientifically manipulated by man.

X generation of Daflorn is the oldest and at the same time the most modern generation of all natural probiotics

Advantage of the new generation of Daflorn

We put the nature in the science, in the biotechnology and during the biotechnological mode of production of Daflorn the probiotic microorganisms naturally “envelope” themselves with natural coat, consisting of lactic amino acids, fats, vitamins and minerals, which preserves them alive at a room temperature (20° -24° C) for years.

Despite the high sensitivity of Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis and less of Streptococcus thermophilus to lyophilization (freeze drying at -45° C under vacuum for 48 hours) the probiotic microorganisms in the association survive during this way of freeze-drying and stay alive in the obtained dry probiotic products. The probiotic bacteria from the association survive after rehydration when they pass through the gastrointestinal tract. The study was conducted under extreme conditions – pH 2.5 for 2 hours and after that at pH 8 for 5 hours. The wild probiotic strains have excellent viability and can optimally colonize the intestines. Their maximum activity of probiotic bacteria manifests there and that ensures their high efficiency.

Survival and stability of the probiotic bacteria from the association is due to the natural coat with which they are enveloped during the biotechnological process as well as to their natural water origin. In nature they have adapted to the changing climatic conditions and have acquired very high viability. That natural coat and the water origin of the probiotic microorganisms ensure them the stability and maximum bioavailability.

In the probiotic association the strains of lactic acid microorganisms multiply and develop together which is a new step in science. Until now it was known that Lactobacillus bulgaricus develops only together with Streptococcus thermophilus. In the new X generation found by Daflorn the 8 strains of 4 types lactic acid microorganisms Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus helveticus and Streptococcus thermophilus live and multiply together. This enables the obtaining of products, extremely rich in live all natural probiotic microorganisms, and thus they are extremely valuable for healthful nutrition of man.

Lactobacillus bulgaricus and Lactobacillus helveticus are probiotic microorganisms that carry out homo-fermentation. During that fermentation pure lactic acid is produces and bacteriocins (biologically active substances) are released. They have a beneficial effect on the human body. During reproduction Streptococcus thermophilus produces the enzyme alcohol dehydrogenase. That enzyme helps the faster breakdown of ethyl alcohol and recovery of the body after alcohol intake.

The products containing the probiotic microorganisms from the association – Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis and Streptococcus thermophilus have a good antimicrobial activity against harmful (pathogenic) microorganisms. They have a moderate bactericidal effect – kill pathogenic strains of Staphylococcus aureus, which causes purulent inflammatory processes. Probiotic microorganisms exhibit a strong bacteriostatic effect – stop the growth of harmful strains of Escherichia coli, Salmonella, Shigella flexneri, Proteus mirabilis and Staphylococcus aureus, which cause severe disorders of the gastro-intestinal tract and other human organs – diarrhea, disbacteriosis and inflammations.

The probiotic bacteria from the association increase human body resistance to harmful microorganisms, which determines their health effects.

The probiotic products of Daflorn contain in 1 g over 1 x 108 live cells of the all natural strains, isolated from spring water – Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus Lactis and Streptococcus thermophilus. Their amount is enough and it determines their health benefits.

Main advantages of the probiotic association of Daflorn

  • Completely natural, isolated from spring water, unique probiotic strains
  • Maximal high survival and resistance during the production process
  • Maximal high survival and resistance during storage at a room temperature
  • Maximal high survival and resistance during passing through the gastrointestinal tract
  • Maximum bioavailability
  • Maximum beneficial effect against pathogens

Nutritional agents in the products

The products of Daflorn contain not only probiotic microorganisms but also nutrients. During the biotechnological process with the help of probiotic microorganisms from the association milk proteins and casein break down to all 21 essential and non-essential amino acids – Cystine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Tyrosine, Valine, Alanine, Arginine, Aspartic Acid, Glumatic Acid, Glicine, Astidine, Histidine, Hydr. Proline, Proline, Serine, Lisinoalanine. Milk fats break down to polyunsaturated milk acids. During that process probiotic microorganisms and in particular Lactobacillus bulgaricus breaks down lactose. Lactic acid bacteria from the association break down the long chains of nutrients, contained in milk during fermentation to nutritional components ready for absorption. By taking these nutrients the human system does not use up energy and thus spares the organs.

Amino acids

The products contain not only the non-essential but also all essential amino acids that the human body cannot produce as thus they should be imported by food ready to be absorbed. The proportions of the essential and non-essential amino acids is from 1:2,2 to 1:2,4. The probiotic product with these parameters meets the recommended international requirements for a standard protein food product. Amino acids in the product are ready for absorption by the organism as building units of the cells and thus people do not overload the liver and pancreas to break down the proteins.

Probiotic products contain the most important muscle building amino acids – Leucine and Arginine. In the products they are ready to be directly absorbed and to build muscle filaments. The products contain also Lysine, Methionine and Tryptophan in large amounts. These amino acids are essential and are of animal origin. They participate in the breakdown of the other proteins of plant and animal origin (phytoproteins, casein, whey protein). Without them the breakdown of the other types of proteins is incomplete, they cannot be absorbed by the system and cause putrefactive processes in the large intestine and intoxication of the body. The product also contains the so called „Cocktail of life“ – the amino acids Leucine, Isoleucine and Valine, which prolong life according to Italian scientific research from 2010.

Fatty acids

The probiotic products contain the main types saturated and unsaturated fatty acids. They contain an appropriate for the body amount of low molecular capric, caprylic, caprynic and lauric acids that have an expressed anti-atherosclerotic effect. They also contain the essential lipoic and linolenic acids which the body cannot produce alone and they must be imported from outside by food. The products contain the optimum and balanced amount of fatty acids with a carbon number from 6 to 12 and from them the human body produces steroids and sex hormones which are very important. The products of Daflorn do not contain cholesterol. The company also offers low fat and defatted products.

Carbohydrates

In the probiotic products of Daflorn carbohydrates are broken down biotechnologically to easy for absorption monosaccharides – glucose and galactose as during production some of them are partially caramelized and give a nice natural caramel taste to the product. They easily reach and are instantly absorbed by the brain and liver. During fermentation Lactobacillus bulgaricus breaks down lactose because it feeds on it. The products are low lactose to lactose-free and are suitable for people with lactose intolerance. The products do not contain gluten and are suitable for people with gluten intolerance.

Vitamins and minerals

The probiotic products contain also the basic minerals – calcium, potassium, phosphorus, iron, etc. They are components of milk in the form of soluble compounds as they are fully absorbed by the human body. Calcium has a structural role in the human body as it is an essential element in bones and teeth building. Phosphorus participates in calcium metabolism and plays a principal role in its absorption. Iron is an essential element necessary for the hemoglobin production. Lack of iron can lead to reduced hemoglobin in blood and hence anaemia and fatigue.

The products also contain a number of milk vitamins which are of a great importance for the organism – Vitamin A, Vitamin B1, B2, Carotene. Vitamin A (retinol) is necessary to the eye retina to improve vision in low-light and for colour vision. It contributes to formation of growth factor. Carotene is a precursor of Vitamin A, i.e. Vitamin A is generated from it. Vitamin B1 (Thiamine) stimulates production of energy from glucose. Lack of that vitamin leads to neurological dysfunctions. Vitamin B2 (Riboflavin) participates in oxidative reactions of the respiratory chain. The content of vitamin D3 is essential because it is very important for the full absorption of calcium by the human body. Vitamin D3 is essential for people who live in northern areas and regions with less sunshine.

The combination of micro elements, minerals and vitamins from group B and A, which are actively involved in many essential metabolic processes, leads to balancing the basic metabolic processes in the human body.

The probiotic products of Daflorn are completely natural as they do not contain preservatives, colouring agents, synthetic and harmful substances and genetically manipulated microorganisms.

  • they do not contain gluten
  • they do not contain cholesterol
  • they are lactose-free to low-lactose

We add coffee, herbal extracts, oils, fibres, enzymes, honey to some of our probiotic products. The amino acids of the probiotics in these new products serve as a fast transport carriers as they catch the molecules of the added extracts and carry them quickly to the cells. Thus they potentiate the faster and full effect of the added coffee, herbal extracts and honey. By the unique combination of wild all natural probiotic microorganisms, nutrients, coffee, herbal extracts and honey the products of Daflorn endow body and mind with greater welfare.


Food allergy

Food allergy

Epidemiological study of patients with food allergies

M. Peneva, MC „Evrozdrave-Bulgaria”, excerpt from Abstract of dissertation, Sofia 2016, p. 27-29

Food allergies have significant harmful effects on families, economics, social interactions, school, work and service, as well as on quality of life related to health.

According to the medical observations, people with higher living standard and more active immune prophylaxis are more often affected by allergies.

The incidence of allergic diseases is increasing among all age groups. One of the most common allergies is the food allergy. For example, allergy to peanuts has doubled over the last decade. Food allergy is defined as an immunologically mediated hypersensitivity reaction to food proteins that are harmless, but alien to the human immune system. Major risk factors for the emergence and development of food allergy are the family medical history and environmental factors, especially important of which is the intake of foreign proteins such as cow’s milk, eggs, fish, soy.

A clinical study of food allergies involving 58 patients aged between 3 and 81 years was conducted in MC Evrozdrave in the period 2009 – 2014 in cooperation with specialist physicians. 6 of the patients were children aged from 3 to 9 years. 29 patients were women aged from 22 to 81 years and 23 were men aged from 24 to 71 years. All patients had different manifestations of allergic reactions. In some of them we observed classic symptoms of allergy – lacrimation, rhinitis, various rashes, itchy skin, diarrhea. In some patients we observed newly found symptoms of food allergy – hair loss, dandruff, periodontal disease, elevated levels of prolactin in young women. All patients have undergone immunoassay tests for 19 groups of food allergens by the ELISA method – immunomodulation for determination of the number of the specific antibodies against certain food allergens in blood serum. The patients were submitted to allergy tests to 19 groups of food proteins. All patients were found to be hypersensitive towards more than one food allergen.

The high percentage of food allergy to peanuts, seafood, strawberry, egg whites, cocoa and cow’s milk should be noted. Only one patient was found to be allergic to goat’s milk. Most likely this is due to the fact that the composition and nutritional functions of goat’s milk are the closest to the breast milk. A difference should be made between allergy to milk proteins and insufficient production of the enzyme lactase in the body, which enzyme breaks down lactose (milk sugar). After establishing the type of food allergy, we advised all patients to stop the consumption of food containing the respective food allergens, we recommended antiallergenic treatment with claritine 1 to 2 tablets daily depending on the severity of the allergy and probiotic treatment with Laktera Nature 15 g daily dose in combination with Laktera Rose oil 2 capsules a day. The probiotic dietary therapy for the patients with an established allergy to cow’s milk protein was a probiotic with goat’s milk Laktera Allergy free 15 g daily dose in combination with Laktera Allergy Free Rose+ – 2 capsules a day. Probiotics containing Lactobacillus bulgaricus combined with Bulgarian rose oil significantly reduce allergy symptoms and the allergic predisposition of the body.

Additionally, but not related to the allergic process, Lactobacillus bulgaricus improves lactose digestion and it has an approved health claim pursuant to Regulation 432/2012 of the European Union. Clinical symptoms of food allergy have faded away for a period of 2 to 6 weeks depending on the severity of allergy. We explained to the patients that they have to select and purchase food products carefully by checking the information on the labels about the composition of the food and the allergens contained therein. We advised the patients to actively look to allergens in the menus of the public restaurants.

The results of the study show that allergic diseases have increased considerably over the last decade. Food allergy can now be referred to the socially significant diseases. Obviously, food allergy is widely spread among the working-age population and necessitates specialized medical care. It requires a complex therapy with medical specialists, health managers and experts on food safety. Food allergy causes great social, economic and psychological damages to the population. People suffering from food allergy should be concerned with their health keeping anti-risk behavior and healthy lifestyle by active and targeted search of allergens in products before consumption.


European Health Claims

Lactobacillus Bulgaricus statement

LBB_Statement

Magnesium statement

Magnesium_statement

Magnesium statement 2

Magnesium_statement2

Oli Ola statement

Oli_Ola_statement

Anticancer activity of probiotics – experimental and clinical studies

Anticancer activity of probiotics – experimental and clinical studies

Georgi Alexandrov1, Kaloyan Georgiev2, Marieta Georgieva2, Ivan Iliev3, Maria Peneva4

Abstract

Introduction: Many scientists have been working on the anticancer effect of probiotics for the past decades. In the middle of the last century I. Bogdanov proved experimentally that Lactobacillus subsp. bulgaricus inhibits the growth and proliferation of tumor cells of Sarcoma 180, implanted in rats. Kitadzava (Japan) ascertained good anticancer effect of fermented milk on rats with implanted tumor cells. A. Hosono (Japan) found out that anticancer effect of fermented milk is due to the lactic acid bacteria and polysaccharides contained in it. Our preliminary studies showed that probiotic Laktera Nature® has an anti-proliferative effect against aggressive colon carcinoma cell line HT-29. The probiotic Laktera Nature® contains original strains of Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4, isolated from spring water in Bulgaria and 21 natural essential and non-essential lactic amino acids. The aim of this study is to determine the anticancer activity of the different ingredients of probiotic Laktera Nature® and to study the effect of the probiotic formula as a nutritional therapy in patients with colorectal cancer.

 

More information you can find in lecture of prof. Palok Aich \in English\ HERE 

 

Materials and Methods: Four types of cell lines have been used: 3T3, BJ, HT-29 & MDA-MB-231. Cytotoxicity was determined by MTT-dye reduction assay. The direct cytotoxicity of the tested cell lines, measured at the 24th hour and the antiproliferative activity, measured at the 72nd hour have been studied. Four different samples of Laktera Nature® were used: sample 1 (original probiotic formula containing live cells of Lactobacillus bulgaricus DWT1 and Streptococcus thermophilus DWT4 and 21 lactic amino acids), sample 2 (only the probiotic strains without the amino acids), sample 3 (only the 21 lactic amino acids without the probiotic strains) and sample 4 (the original probiotic formula that has passed γ-sterilization 10 Gy, whereby the probiotic strains are killed, leaving only the cell walls). The clinical study is carried out on 13 patients with surgery for colorectal cancer and undergoing chemo- and radiotherapy. Half of the patients take 15 g daily dose Laktera Nature® (sample 1) as a nutritional therapy.

Results and Discussion: The four samples show a negligible direct cytotoxicity of the tested cell lines measured at the 24th hour. Samples 3 and 4 show a slight concentration- and time-dependent cytotoxic effect. It was interesting to observe that sample 2 (only the probiotic strains) did not have the expected inhibitory effect on carcinoma growth (in that case MDA-MB-231), it even increased its growth. Sample 1 (the original probiotic formula Laktera Nature®, containing live probiotic strains and 21 amino acids) demonstrated a significant growth inhibition of cancerous HT-29 and MDA-MB-231 cell lines with IC50 values – 711,69 ± 82,1 and 934,21 ± 43,5 mcg/ml respectively, measured at the 72nd hour. The parallel conducted clinical trial shows that the nutritional therapy with the original probiotic formula Laktera Nature® allows the full courses of treatment with chemo- and radiotherapy to be carried out and reduces the side effects of the chemo- and radiotherapy.

Conclusion: The original probiotic formula Laktera Nature® inhibits growth of cancerous HT-29 and MDA-MB-231 cell lines. The nutritional therapy with Laktera Nature® improves quality of life and increases the survival rate of patients with colorectal cancer.

Keywords: Probiotic, Laktera Nature®, Lactobacillus bulgaricus, amino acids, antitumor effect, anticancer effect, cytotoxicity, nutritional therapy, colorectal cancer.

1 – Military Medical Academy – Sofia, Bulgaria

2 – Department of Preclinical and Clinical Sciences, Sector Pharmacology and Toxicology, Faculty of Pharmacy, Medical University Varna, Bulgaria

3 – Institute of Experimental Morphology, Pathology and Anthropology with Museum, Bulgarian Academy of Sciences, Sofia, Bulgaria

4 – Medical Centre “Evrozdrave” Sofia, Bulgaria

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