Originally published June 23 2005
Supplement company tests stability of probiotics
by Mike Adams, the Health Ranger, NaturalNews Editor
DSM has tested its Lactobacillus acidophilus (LAFTI L10) strain of bacteria -- which is important to predict the shelf life of supplements stored at room temperature -- and found that their product outlasts competitors, but declined releasing their numbers as proof, NutraIngredients.com reports.
A probiotic strain developed by DSM is more stable at room temperature than competing products, says the company, although it has declined to disclose numbers to support the claims.
DSM says it has assessed the stability of its Lactobacillus acidophilus (LAFTI L10) strain at room temperature over almost 18 months and found the decline in bacteria each month to be far lower than in the three to five market leaders.
Stability of probiotics is particularly important for supplements as they are often stored at room temperature for long periods compared to dairy products that are chilled and consumed much more quickly.
"In a year the bacteria can go from a hundred billion to one billion, although it is not easy to estimate the typical decline over time.
This depends on a lot of different factors, including the matrix and the strain itself," Nelleke van Oorschot, technical service officer of DSM Food Specialties, told NutraIngredients.com.
DSM formulated its Lafti L10 strain, previously used in dairy products, for supplement use in 2003, adding a coating that helps protect the bacteria from environmental factors and improve its stability.
"The efficacy of the Lafti strain and its survival in the gastro-intestinal tract have already been demonstrated in several trials.
With the latest results from stability trials, we are in a position to provide manufacturers with clear and transparent stability statements which define what residual cell count can be expected after storage at typical temperatures," added van Oorschot.
Lafti L10 for dietary supplements is available from DSM's Nutritional Products unit.
Food makers should go through DSM Food Specialties.
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