{"id":9094,"date":"2024-02-25T12:00:46","date_gmt":"2024-02-25T12:00:46","guid":{"rendered":"https:\/\/mosibiotic.com\/about-probiotics\/"},"modified":"2024-08-14T07:07:13","modified_gmt":"2024-08-14T07:07:13","slug":"about-probiotics","status":"publish","type":"page","link":"https:\/\/mosibiotic.com\/en\/about-probiotics\/","title":{"rendered":"About probiotics"},"content":{"rendered":"\t\t
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What are probiotics?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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“ALL DISEASES BEGIN IN THE GUT” – HIPPOCRATES<\/em><\/strong><\/p>\n

According to the official definition of the World Health Organization in 2002, probiotics are: ‘Living organisms that, when taken in appropriate amounts, have a healthy effect on the body‘.<\/strong><\/p>\n

This is also the meaning of the word ‘probiotic’ , which is derived from the Greek words ‘pro’ (for) and ‘bi\u03bf\u03c4\u03b9\u03ba\u03cc\u03c2’ (life), which literally translates as ‘for life’.<\/p>\n

Probiotics are a concept from the beginning of the 20th century that we are increasingly encountering, but their beneficial role for human health can be traced back to antiquity, where people made a tradition of eating foods containing these beneficial living microorganisms.
\nIn Bulgaria, the tradition of consuming fermented dairy products such as yoghurt is old and can be traced back to the Thracian culture in our lands. <\/p>\n

Today probiotics are an accepted and scientifically proven beneficial element of our food chain with an important role in good physiological status, healthy balance, prevention and fight against diseases and aging.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Where do probiotics \"live\"?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The gut microbiota represents 95% of the total cell count in the human body and is responsible for the specific immune response(<\/strong>80% of the body’s immune cells are formed in the gut<\/strong>) <\/strong>and protection against microbial pathogens.<\/strong><\/p>\n

Trillions of living microorganisms are located in the intestinal system, forming the so-called “Microbiome” (the community of bacteria, viruses, fungi and other microorganisms inhabiting the human body).
\nConventionally speaking, some of them are “bad” – pathogenic disease-causing microorganisms or conditionally pathogenic , which under normal defences do not harm the body, but when the immune system is disrupted become disease-causing.
\nOthers are “good” bacteria and are healing to humans.
\nProbiotics are such “good” bacteria that help to reduce the amount of disease-causing ones, displace potentially harmful ones and stimulate the growth of “friendly” microorganisms. <\/p>\n

The prevalence of “good” or “bad” bacteria determines a person’s health.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The history of probiotics is linked to great scientists and discoveries<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\"IlyaProf. Ilya Mechnikov<\/em><\/strong>\u0432
<\/em><\/strong>1845-1916
<\/em><\/strong> <\/p>\n

A pioneer in the field of immunology and probiotics, known for his theory of <\/strong>of extending human life through the consumption of <\/strong>lactic acid bacteria<\/strong>bacteria such as <\/strong>Lactobacillus bulgaricus<\/strong> (Lactobacillus bulgaricus.)<\/strong><\/p>\n

The microbiologist Ilya Mechnikov was awarded the Nobel Prize in 1908 for his work in the field of innate immunity. Ilya Mechnikov.<\/p>\n

At the beginning of the 20th century, the Russian scientist Ilya Mechnikov, considered the father of modern immunology, discovered on his trip to Bulgaria that Bulgarians consumed yoghurt containing a specific bacteria every day.
\nAccording to Mechnikov, it is this bacteria that causes fermentation and has a beneficial effect on the microbial flora of the colon and reduces toxic microbial activity.
\nThis explains the fact that Bulgaria has the largest number of stroletniks in good health, and the secret of their longevity lies in the consumption of yoghurt. <\/p>\n

Mechnikov during his work at the Pasteur Institute – Paris, began research on the cause of human aging.
\nHe assumed that proteinaceous substances rot in the colon and toxic amines are produced, which are absorbed by organisms and cause negative changes in the colon and early death.
\nMechnikov believes that the effects of putrefactive micro-organisms can only be eliminated by permanent colonisation of lactobacilli in the intestine and recommends the consumption of Bulgarian yoghurt. <\/p>\n

This initiated a lot of research on the healing and prophylactic properties of probiotics.<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"\"<\/em><\/strong><\/p>\n

Dr. Stamen Grigorov: The discoverer of <\/em><\/strong>Lactobacillus bulgaricus
<\/em><\/strong>1878-1945<\/em><\/strong><\/p>\n

The discoverer of <\/em><\/strong>Lactobacillus bulgaricus<\/em><\/strong><\/p>\n

In 1905, while working at the University of Geneva, Dr. Stamen Grigorov isolated a lactic acid bacterial strain from traditional Bulgarian yogurt.
\nHe was the first scientist to describe the bacterium Lactobacillus delbrueckii subsp.
\nbulgaricus <\/em> – a microorganism that causes the formation of yoghurt.
\nOriginally described the lactic acid rod as “Bacillus A”.
\nLater, the microorganism was named “Lactobacillus bulgaricus<\/em>” in honor of the homeland where it was discovered and its original discoverer. <\/p>\n

Lactobacillus bulgaricus is a bacterium that occurs freely in the nature of Bulgaria and, under certain conditions, it causes a natural lactic acid fermentation leading to the typical Bulgarian yoghurt.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Prof.<\/em><\/strong><\/p>\n

Acad. <\/em><\/strong>prof. Maria Baltadjieva:
<\/em><\/strong>1932-2023<\/em><\/strong><\/p>\n

Creator of <\/em><\/strong>Unique <\/em><\/strong>probiotic <\/em><\/strong>products<\/em><\/strong>.<\/em><\/strong><\/p>\n

    \n
  • President of the Union of Scientists in Bulgaria, Plovdiv.<\/li>\n
  • Listed in the Golden Book of Inventors in Bulgaria.<\/li>\n
  • Expert of the International Milk Federation FIL and FAO<\/li>\n
  • Member of the World Dairy Quality Judging Panel.<\/li>\n
  • Corresponding member of the Bulgarian Academy of Sciences.<\/li>\n<\/ul>\n

    Academician prof. Maria Baltadjieva is a famous Bulgarian scientist and inventor in the field of food science, especially in milk and dairy products.
    \nShe selects and isolates probiotic strains from natural sources and develops biologically active probiotic products based on Lactobacillus bulgaricus, (Lactobacillus bulgaricus) proven by science and practice.
    \nSelected strains have been tested for morphological, physicochemical and biological parameters, with proven survival and metabolic ability.
    \nThroughout her career, she has remained true to the idea that one should discover and harness the natural power of natural strains without further GMO interference. <\/p>\n

    These probiotic products have been tested for many years in collaboration with prestigious laboratories in Spain, France, Germany, Russia and Italy.
    \nThe strains of Lactobacillus bulgaricus used in these products as well as the products themselves are patented. <\/p>\n

    We are proud that Academician Baltanjeeva has selected and isolated for us the first probiotic strain- <\/em><\/strong>Lactobacillus bulgaricus RM1 (Lactobacillus bulgaricus RM1) from the dairy products of the ecological village Momchilovtsi in the Rhodope Mountains and developed with it a unique formula for our probiotic product MosiBiotik (Mosibiotic).<\/em><\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Why do we need probiotics?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    A number of factors such as a polluted environment, poor diet, antibiotic use, stress, genetics, infections and diseases, certain medications, food allergies and others can cause an imbalance in the gut microbiota by reducing the presence of “good” bacteria.
    \nWhen this balance is disrupted, digestive and immune system problems can occur and the risks of various diseases increase. <\/p>\n

    The lack or reduced presence of probiotics in the body has negative health consequences such as increased vulnerability to<\/strong> infections, digestive problems, reduced immune function, decreased lactose absorption, increased risk of chronic diseases<\/strong>, constipation, diarrhea, inflammatory bowel disease, and others.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    How do probiotics work
    and what are their health benefits?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Probiotics find the most suitable conditions for development and growth in the intestine, in particular in the colon, where they can attach and build colonies.
    \nIn order to reach this niche they must maintain their vitality under the successive influences of stomach acid and digestive enzymes and bile.
    \nSuccessful colonization depends on factors such as the type and concentration of bacteria that determine its viability.
    \nSome strains die rapidly in the stomach, while others can successfully pass through the entire tract in high numbers and successfully colonize in the colon. <\/p>\n

    In the process of their vital activity, probiotics support digestion, restore the disturbed microbial balance, strengthen the immune system.
    \nA number of studies have shown the numerous benefits for our health: by suppressing and participating in the fight against pathogens that cause diarrhea, eating disorders, produce beneficial compounds, lower serum cholesterol, relieve symptoms of food allergies, including irritable bowel syndrome, reduce lactose intolerance, activate metobilism, lower levels of toxic and mutagenic reactions in the gastrointestinal tract, reduce the risk of colon cancer, influence mental health, etc. <\/p>\n

    It is important to note that the action of probiotics <\/strong>however, is not uniform and depends on the specific <\/strong>strains and species, as well as on individual<\/strong>\u043e <\/strong> condition of the body’s microbiome.<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    How to consume probiotics?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    To benefit from the positive effects of probiotics, it is important to take them regularly.
    \nTaking probiotics can be done through probiotic foods or supplements. <\/p>\n

    via <\/u><\/em><\/strong>probiotic food<\/u><\/em>:<\/strong><\/p>\n

      \n
    1. \n
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      • Fermented foods and foods with added probiotics.
        \nSome such foods include probiotic yogurt, yogurt, sauerkraut, kimchi, kombucha and other fermented products. <\/li>\n
      • The advantage of taking probiotics through food is that they can be accompanied by other nutrients and factors that can aid their absorption and action.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

        However, we need to make sure that these probiotic foods are low in added sugar, preservatives and additional ingredients such as colourings, because in this case they will not contain the same benefits for our health.<\/p>\n

        via <\/u><\/em><\/strong>Food <\/u><\/em><\/strong>supplements:<\/u><\/em><\/strong><\/p>\n

          \n
        1. \n
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          • Probiotic supplements contain concentrated forms of probiotic bacteria and are available in various forms – capsules, tablets, sachets.<\/li>\n
          • Taking probiotic supplements can be helpful, especially if we find it difficult to include enough of certain probiotics in our diet.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n

            \u041f<\/u><\/strong>benefits of consuming probiotics such as <\/u><\/strong>Nutritional<\/u><\/strong>\u0430 <\/u><\/strong>supplement<\/u><\/strong>\u0430 : <\/u><\/strong><\/p>\n

              \n
            • Access to natural strains<\/em><\/strong>that may be difficult or unavailable due to geographical remoteness, limitations in dietary choices or other factors.
              \nThis enables us to exploit certain beneficial properties of bacteria without living in their natural cultivation environment. <\/li>\n
            • Convenience<\/strong>:<\/em> supplements offer a convenient way to ingest specific probiotic strains without the need to consume large amounts of certain foods.<\/li>\n<\/ul>\n
                \n
              • Easy dosing<\/strong>:<\/em> probiotic supplements allow precise dosing of specific strains, which can be important for certain health conditions or when higher concentrations are needed.<\/li>\n<\/ul>\n
                  \n
                • Easy storage<\/strong><\/em> and transfer<\/strong>:<\/em> probiotic supplements are often stable at room temperature and can be easy to store compared to some probiotic foods.<\/li>\n
                • With supplements we eliminate the risk of allergies<\/em><\/strong> and intolerance to certain foods, such as<\/strong> dairy for example (because of so-called “lactase deficiency”).<\/strong><\/li>\n<\/ul>\n
                    \n
                  • No <\/em><\/strong>additional <\/em><\/strong>Calories<\/em>:<\/strong> probiotic supplements are usually low in calories and do not represent a source of extra calories.
                    \nThis makes them suitable for people who are watching their weight or have certain dietary requirements. <\/li>\n
                  • Individual<\/em><\/strong> Needs:<\/strong> taking probiotic supplements allows individual planning of daily doses according to personal health needs and preferences.<\/li>\n<\/ul>\n

                    It is important to consult your health care professional before starting probiotics, especially if you have health problems or are taking other types of medications.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                    What are the key factors in choosing
                    a high quality probiotic
                    as a dietary supplement?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    Not all probiotics on the market are the same.
                    \nTo achieve a healthy effect, probiotic choice depends on several key factors, including: <\/p>\n

                      \n
                    1. What strains of probiotic bacteria<\/strong> it contains:<\/strong> Different strains of probiotics can have different health benefits.
                      \nDifferent strains also have different functional properties- such as viability, retention\/colonization ability, immunomodulation, antagonistic and antimutagenic activity, production of antimicrobials, antigenotoxic effect, ability to affect metabolic activities.
                      \nThese characteristics combined with its safety ensure the benefits and effectiveness of the strain.
                      \nFor example, the widely used Lactobacillus is the strain type\/family, bulgaricus is the strain type, and the strain itself is indicated by a number.
                      \nIn our probiotic this number is RM1, so the full name of the strain that also identifies its origin is Lactobacillus bulgaricus RM1.
                      \nThis means that such a strain has been isolated, identified, scientifically evaluated and tested for specific benefits as well as its registration in various registries and banks.
                      \nThis is why these strains are more expensive than broad-spectrum ones. <\/li>\n<\/ol>\n

                      Choose probiotics whose strains have been selected from natural sources and not subjected to genetic modification<\/strong>but engineering.
                      \nIt <\/strong>you guarantee, <\/strong>their authenticity, naturalness and natural strength of the product.<\/strong><\/p>\n

                        \n
                      1. Total number of <\/strong>active cells per dose as well as the number of active cells per individual bacterial strain (CFU): the<\/strong> amount of probiotic bacteria in the product is expressed in CFU (Colony-forming unit).
                        \nFor better effectiveness, probiotic supplements should contain a high enough number of live bacteria sufficient for their survival and multiplication in the gastrointestinal tract. <\/li>\n
                      2. Scientifically supported strains<\/strong> and their combinations used in the product:<\/strong> probiotic strains must be supported by scientific research and trials for effectiveness and safety. It should be borne in mind that<\/strong>effectiveness<\/strong> does not come from <\/strong>an arbitrary multiplicity of<\/strong> different strains or the use of only a single one, but <\/strong>from their <\/strong>harmonious interactions<\/strong> for maximum effect. <\/strong>And this can only be established after sufficient research and trials.<\/li>\n
                      3. Stability and persistence<\/strong>:<\/strong> The strains used must have a high survival rate to ensure not only successful passage through the small intestine to reach the colon, but also to build colonies by attaching to the mucosa.
                        \nAlso, quality probiotic supplements must be stable and resistant to the influence of external factors such as heat and moisture.
                        \nFor example, some probiotic strains are required to be kept only cold to preserve their potency.
                        \nThis applies to their production, transport, storage and sale.
                        \nOthers are stable and do not require refrigeration.
                        \nUnfortunately, most refrigerated probiotics never make it to the stomach because they are not stable. <\/li>\n
                      4. Product quality and origin:<\/strong> The product is manufactured under controlled conditions meeting high quality and safety standards.<\/li>\n
                      5. Combination with prebiotics:<\/strong> prebiotics are carbohydrates that are food for probiotic bacteria.
                        \nGood probiotic supplements also include prebiotics to support the growth and activity of beneficial bacteria while in the capsule as well as when they are already in our gut. <\/li>\n
                      6. Specificity of need:<\/strong> Choosing a probiotic may depend on the specific health needs or problems you are experiencing.
                        \nFor example, if you have digestive issues, you may be looking for a probiotic that supports this process <\/li>\n<\/ol>\n

                        By choosing the right probiotic for your needs, you can maximize the benefits to your health.<\/p>\n

                        Probiotics are not just ‘good’ bacteria.
                        \nThey are our allies in fighting disease and maintaining a healthy balance. <\/strong><\/p>\n

                        Current efforts in the field of probiotics are focused on the creation of advanced forms of foods, supplements and therapeutics that meet the requirements of usefulness, safety and convenience, in line with European regulatory frameworks.
                        \nIn light of the new challenges, the selection and research of new strains worldwide continues promising more discoveries and innovations. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                        \n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                        What are probiotics? “ALL DISEASES BEGIN IN THE GUT” – HIPPOCRATES According to the official definition of the World Health Organization in 2002, probiotics are: ‘Living organisms that, when taken in appropriate amounts, have a healthy effect on the body‘. This is also the meaning of the word ‘probiotic’ , which is derived from the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-9094","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/pages\/9094","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/comments?post=9094"}],"version-history":[{"count":1,"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/pages\/9094\/revisions"}],"predecessor-version":[{"id":9095,"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/pages\/9094\/revisions\/9095"}],"wp:attachment":[{"href":"https:\/\/mosibiotic.com\/en\/wp-json\/wp\/v2\/media?parent=9094"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}