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Archive for the ‘Probiotic’ Category


Tuesday, May 10, 2011 @ 03:05 PM  posted by Bboy

Comparable Product: We suggest a fun and great tasting product, Root Beer Belly – and yes it tastes like Root Beer.

 The Probiotic formulation will help stabilize and maintain a healthy intestinal probiotic ecosystem.

Probiotic formulation is a carefully mixed selection of microorganisms that are friendly to the human GI tract.  The organisms in this product will help stabilize and maintain a healthy intestinal probiotic ecosystem1. *

1. Salminen, S. & Salminen, E. “Lactulose, lactic acid bacteria, intestinal microecology and mucosal protection” Scand J Gastroenterol Suppl 1997; 222:

ProbioticBalanced Probiotic supplementation and support constitutes good management of GI tract health and could also contribute to health beyond the digestive system. *

The common benefits of friendly bacteria include:*

Digestion of some of the food macromolecules and enhanced absorption of nutrients*

Conversion of some macromolecules into short-chain fatty acids that could be used by the enterocytes for energy and other metabolic needs*

Control of colonic pH to prevent pathogenic bacterial growth*

Utilization of ammonia generated in the GI tract and reduction of the levels that are absorbed in blood circulation, thus controlling the onset of hepatic encephalopathy*

Conversion of intestinal nitrogen into microbial protein, which could ultimately supply needed amino acids to the host*

Synthesis of various other beneficial enzymes in the GI tract*

Synthesis of various vitamins*

Synthesis of bacteriocins (endogenous bacterial antibiotics) to control proliferation of competing bacteria*

Control of the synthesis of various mutagens and oncogenic metabolites*

May assist with the diarrhea episodes that result from various bacteria or viruses*

May assist with gastroenteritis and other GI tract inflammations and disorders*

Softens stool *


Probiotic ingredients:

The value of the “friendly bacteria” normally found in the human digestive tract (such as L. plantarum, L. acidophilus, L. casei, L. salivarius, L. sporogenes, and B. longum) is of upmost importance. For instance, L. plantarum is actually used to improve the microbial safety of foods. This usage comes from their secretion of “bacteriocins” (proteins that are lethal to certain other bacteria)2. L. plantarum has also been found to pevent the movement of bacteria from the gut to other organs (e.g., liver, lymph nodes)3 in animal models. *

2. Olasupo, W.A. “Bacteriocins of Lactobacillus plantarum strains from fermented foods” Folia Microbiol 1996; 41: 130-136.
3. Adawi, D., et al. “Effect of Lactobacillus supplementation with and without arginine on liver damage and bacterial translocation in an acute liver injury model in the rat” Hepatology 1997; 25: 642-7.

Oral supplementation with L. acidophilus can enhance the body’s anti-infective mechanisms of defense4. Research has suggested how stimulation of the production of interleukin-1 alpha and tumor necrosis factor-alpha is one mechanism that shows the beneficial effects of swallowing L. acidophilus. These substances have potent cytocidal and cytostatic effects on tumor cells5.*

4. Schiffrin, E.J. et al. “Immune modulation of blood leukocytes in humans by lactic acid bacteria: criteria for strain selection” Am J Clin Nutr 1997; 66: 515S-20S.
5. Rangavajhyala, N. et al. “Nonlipopolysaccharide component(s) of Lactobacillus acidophilus stimulate(s) the production of interleukin-1 alpha and tumor necrosis factor-alpha by murine macrophages” Nutr Cancer 1997; 28: 130-4.

The mechanisms of immune support provided by B. longum have been widely studied in animal models. It has been found that B. longum stimulates the immune system by enhancing the activity of natural killer cells in the spleen of rats6 and by stimulating intestinal IgA production7.*

6. Sekine, K. et al. “Inhibition of initiation and early stage development of aberrant crypt foci and enhanced natural killer activity in male rats administered bovine lactoferin concomitantly with azoxymethane” Cancer Lett 1997; 121: 211-6.
7. Takahashi, T. et al. “Effects of orally ingested Bifidobacterium longum on the mucosal IgA response of mice to dietary antigens” Biosci Biotechnol Biochem 1998; 62: 10-15.

The immunostimulatory effect of L. casei has been demonstrated in human subjects. These beneficial bacteria promote the immunological barrier of the gut by the intestinal secretion of IgA.*

L. sporogenes is a very resilient organism. It can sustain various conditions of the GI tract and can also help to control pathogenic organisms. This bacteria is readily activated by gastric acid and then migrates down the GI tract, producing lactic acid and various bacteriocins.*

L. salivarius is a very resilient and highly prolific bacteria. Its actions reduce the production of toxic amines. These organisms produce highly active proteolytic enzymes that enhance the hydrolysis of proteinaceous compounds in the colon.*

TPPTM Probiotic also contains lactoferrin, which is currently the object of considerable study. Lactoferrin has been shown to be an effective antibacterial agent. It is even found in tears, where it serves as one component of the outer eye’s defense8. Supplementation with lactoferrin has been found to inhibit bacterial translocation from the digestive tract to other organs and systems. This is probably due to its suppression of bacterial overgrowth9.*

8. McClellan, K.A. “Mucosal defense of the outer eye” Surv Ophthalmol 1997; 42: 233-46.
9. Teraguchi, S. et al. “Orally administered bovine lactoferrin inhibits bacterial translocation in mice fed bovine milk” Appl Environ Microbiol 1995; 61: 4131-4.

Jerusalem Artichoke is rich in inulin, which is a polymer of fructose (also called fructooligosaccharides (FOS). It has been shown how FOS can serve as a source of effective nutrients for intestinal probiotic bacteria. This activity is sometimes called ‘prebiotic’ because normal human digestive enzymes are unable to digest FOS, and so it therefore passes in its whole state into the colon, where it becomes available as a nutrient to “friendly” bacteria10.*

10. Roberfroid, M.B. “Health benefits of non-digestible oligosaccharides” Adv Exp Med Biol 1997; 427: 211-9.



  * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. 

Where Do Vitamark’s Enzymes Come From?

Vitamark’s enzymes are derived from the fermentation of non-toxogenic strains of aspergillus-niger and Aspergilus oryzae. These organisms have been studies extensively to establish their safe use. For more information on their safety read the report that follows:

The Safety of Enzymes Derived from Aspergillus

The Production of Mycotoxins by Some Species of Aspergillus
Numerous studies have shown that certain species of the Aspergillus fungus can pose a health threat. These species of Aspergillus produce one or more natural substances that are extremely toxic to other living organisms.4,7 Toxigenic strains of Aspergillus flavus and Aspergillus parasiticus produce the closely related group of mycotoxins called “aflatoxins.”9 These toxins have been the subject of intense study as they exhibit potent hepatotoxicity, mutagenicity, teratogenicity, carcinogenicity, and immunosuppression in laboratory animals.4 Human cases of aflatoxin poisoning have been associated with the consumption of contaminated foods. In these instances, living Aspergillus fungus was growing or had grown upon the food and was responsible for the presence of aflatoxins.3 Considering the serious health risks associated with these aflatoxins, it is understandable that there is some concern over the possible presence of mycotoxins in enzymes derived from Aspergillus.

The Selection of “Safe” Organisms in the Fermentation Process
Before a fungal organism is used in fermentation, the specific strain is extensively screened to determine if the organism is capable of producing mycotoxins under the conditions of fermentation. Only those organisms that do not produce any toxins are selected for use in the fermentation process.5,11,14 Even after an organism is determined to be “safe” and is used in fermentation, every second generation is again checked to verify that mutations have not occurred which might enable the organism to produce mycotoxins. Enzymes derived from Aspergillus fermentation were first used in food production at the turn of the century.5,14 Since their introduction, there has never been a documented case of illness from mycotoxins associated with fermented enzymes,5 which is testament to the effectiveness of the screening process employed by the enzyme manufacturing industry.

Vitamark International only uses fungal enzymes derived from the fermentation of non-toxigenic strains of Aspergillus-niger and Aspergillus oryzae. These organisms have been studied extensively by the food and pharmaceutical industries to establish their safe use in the production of amino acids, enzymes, antibiotics and other beneficial compounds.1,7,15

Enzymes are Isolated Proteins, not Living Organisms
Once fermentation by the Aspergillus organism is complete, the enzymes are extracted by a complex process that isolates protein compounds from the surrounding material. No living Aspergillus cells remain in the isolated enzyme after the extraction process is complete.5,11,14 Mycotoxins are not protein-based substances;8 therefore, in the extremely unlikely event that mycotoxins were produced during fermentation, they would not be extracted with the enzymes. Instead, any mycotoxins present would remain in the discarded portion of the fermentation. Even so, the final enzyme product is routinely checked for the presence of mycotoxins and aflatoxins.13

Infections Associated with Aspergillus
Aspergillus, like any other fungus, can act as opportunistic pathogens; however, the relative rarity of Aspergillus infections indicates the low degree of innate virulence of these organisms. Infectious diseases associated with Aspergillus involve growth of fungal mycelia within body tissue, most commonly within the pulmonary system.3 In order for mycelial colonization to occur, the Aspergillus must be introduced to the body in a living form. Enzymes derived from the fermentation of Aspergillus are purified compounds which do not contain any living Aspergillus cells and therefore cannot initiate infection or colonization.11,14 No cases of Aspergillus infections have ever been documented in association with the consumption of purified fermented fungal enzymes.

Allergic Reactions to Aspergillus
Allergic responses to Aspergillus organisms and the products of their fermentation do occur, although their occurrence is largely isolated to regular air-borne “dust” exposure by workers in the food industry.2,8,10 If an allergic reaction is to occur, it is generally the protein faction of a substance that will illicit such a reaction.6 Although enzymes derived from Aspergillus fermentation are free of any living Aspergillus cells, the fact remains that these enzymes are a purified protein faction of the Aspergillus organism. If you have any questions regarding the use of these enzyme products, please contact your health care professional.



  Disclaimer: Vitamark International neither diagnoses nor treats disease. Our goal is to make nutritional recommendations that assist individuals to find a healthy balance. If you have specific questions or for technical assistance, please contact us.

1Barbesgaard, P.; Heldt-Hansen, H.P.; Diderichsen, B. “On the safety of Aspergillus oryzae: a review.” Appl. Microbiol. Biotechnol. 36(5): 569-72 (1992).
2Baur, X.; Chen, Z.; Sander, I. “Isolation and denomination of an important allergen in baking additives: a-amylase from Aspergillus oryzae (Asp o II).” Clinical and Experimental Allergy 24: 465-70 (1994).
3Dixon, D.M.; Walsh, T.J. “Human Pathogenesis” in Aspergillus: Biology and Industrial Applications edited by J.W. Bennet and M.A. Klich. (Boston: Butterworth-Heinemann, 1992) pp 249-265.
4Dvorackova, I. Aflatoxins and Human Health. (Boca Raton: CRC Press, 1990).
5Godfrey, T.; Reichelt, J. Industrial Enzymology: The Application of Enzymes in Industry. (New York: The Nature Press, 1983).
6Guyton, A.C. Textbook of Medical Physiology, 8th ed. (Philadelphia: W.B. Saunders Company, 1991).
7Linz, J.E.; Pestka, J.J. “Mycotoxins: Molecular Strategies for Control” in Aspergillus: Biology and Industrial Applications edited by J.W. Bennet and M.A. Klich. (Boston: Butterworth-Heinemann, 1992) pp 217-229.
8Losada, E: Hinojosa, M.; Quirce, S.; Sanchez-Cano, M.; Moneo, I. “Occupational asthma caused by alpha-amylase inhalation: clinical and immunologic findings and bronchial response patterns.” J. Allergy Clin. Immunol. 89(1): 118-25 (1992).
9Pier, A.C.; Richard, J.L. “Mycoses and Mycotoxicoses of Animals Caused by Aspergilli” in Aspergillus: Biology and Industrial Applications edited by J.W. Bennet and M.A. Klich. (Boston: Butterworth-Heinemann, 1992) pp 233-247.
10Quirce, S.; Cuevas, M.; Diez-Gomez, M.; Fernandez-Rivas, M.; Hinojosa, M.; Gonzalez, R.; Losada, E. “Respiratory allergy to Aspergillus-derived enzymes in bakers’ asthma.” J. Allergy Clin. Immunol. 90(6): 970-8 (1992).
11Reed, G. Enzymes in Food Processing, 2nd ed. (New York: Academic Press, 1975).
12Richard, J.; Cole, R. Mycotoxins: Economic and Health Risks Report no. 116. (Ames, IA: Council for Agricultural Sciences and Technology Task Force Report, 1989).
13Schechtman, M.G. “United States Government Regulations Affectiong Aspergilli and Their Products” in Aspergillus: Biology and Industrial Applications edited by J.W. Bennet and M.A. Klich. (Boston: Butterworth-Heinemann, 1992) pp 233-247.
14Schwimmer, S. Source Book of Food Enzymology. (Westport, CT: The AVI Publishing Company, Inc., 1981).
15Wei, D.L.; Johg, S.C. “Production of aflatoxins by strains of the Aspergillus flavus group maintained in ATCC.” Mycopathologia 93(1): 19-24 (1986).



 Should Children Take Enzymes?
from Jana Mitcham

If your general philosophy towards health is to prevent and be proactive, you should definitely give your child enzymes. In order to make sure your child gets proper nutrient acquisition, you want to promote optimal digestion, a healthy immune system, and a healthy GI tract with proper elimination.*

Can children take enzymes?
Yes, absolutely. You can give digestive enzymes to infants, toddlers, and young children. For toddlers and young children, Vitamark recommends the basic protocol of Super Vi-Gest, Revitalgen, and Probiotic. If children can’t swallow the capsule they can be pulled apart easily and mixed with water or juice. (For young children who can’t follow the Suggested Use, mix it by adding the liquid a little at a time, when powder is assimilated and mixture is liquid (may be as little as 1 cc of liquid used) give to child by spoon, oral syringe or medicine dropper.

How do I give the digestive enzymes to a baby?
When breast-feeding, we first suggest that the mother take the basic enzyme protocol a digestive formula such as Super Vi-Gest, a proteolytic formula like Revitalgen and our Probiotic to ensure that her digestion is optimal. Many times this calms the baby’s digestive system as well. However, if the baby’s digestion still needs assistance, you can easily and safely administer the enzymes. Simply pull apart the Super Vi-Gest capsule, mix the powder in a small amount of tepid water or room temperature juice – mix approximately 1cc and administer as suggested above. Give it to the baby before the normal feeding. At times, it may be difficult to give the enzymes prior to feeding. If this is the case, you may give the enzymes to the baby after feeding.

If the baby is being formula-fed, the enzymes should be mixed with 1cc of tepid water or room temperature juice and given just before feeding, as described above. Note: Do not mix the enzymes with formula in the bottle, as it will begin digesting the formula immediately. If it is difficult to give the enzymes prior to feeding, the enzymes may be given after feeding.

How much do you recommend and how often?
Our rule of thumb is to address the need. This means the dose you give a toddler may be the same as the dose you give an adult, if their need is the same.

A safe and effective protocol for children is:

1-3 Super Vi-Gest with every meal
2 Revitalgen 3 times daily between meals
3 Probiotic at bedtime or 1 in the morning and 2 at bedtime

For infants:

1-2 Super Vi-Gest with each feeding
1 Probiotic in the AM and 1-2 Probiotic in the PM
Revitalgen may be added as needed between feedings and/or with feedings depending on circumstances

A frequently asked question about enzymes that digest proteins
(proteases like found in Revitalgen and Super Vi-Gest) is:

If protease digests proteins, how does it distinguish between the good and bad bacteria, or even self and non-self? And, how is it possible to take proteases with probiotics without digesting the probiotics?

Proteases(like those found in Revitalgen and Super Vi-Gest), supplemental or endogenous, only break down compromised proteins. The protein may be “of self” (muscle, blood, beneficial bacteria) or foreign (toxins, unfriendly bacteria,), and if it is intact, the protease will leave it alone. Note – this is why it is ok to take Protease and Probiotic at the same time.

Proteases (supplement or endogenous) will breakdown any protein if that protein is unhealthy (and temperature, pH and moisture conditions are right).

Our immune cells (supported and modulated by proteases) are what target the foreign invaders. It is our immune cells that compromise the bad proteins and then the protease can assist by breaking it down further and helping remove from the system.

With regard to the GI tract and the balance of good and bad bacteria there, what we eat and how well we digest it, is crucial. Undigested carbs ferment, proteins putrify and fats turn rancid and unfortunately bad bacteria thrive on this unhealthy environment. Furthermore, an unhealthy diet and poor digestion can lead to pH imbalances throughout the body, which can also allow for opportunistic organisms to thrive.

So, a healthy diet(that includes systemic enzymes like those found in Revitalgen) and optimal digestion (often requires additional digestive enzymes like found in Super Vi-Gest)coupled with balanced gut flora(Probiotics contributes to this balance) is key!

Vitamark Probiotic – Heat Stability/Shipping Study
by M. Mamadou, Ph.D. and Lisa Hellfrich, RD. LD

Microorganisms in general are susceptible to variations in temperature. Probiotics are no exception. The ideal condition for handling and storage of Vitamark’s Probiotic is cool (40-45ºF) and dry, with typical shipping time as 3-4 days. Because temperatures cannot always be controlled during shipping, Vitamark has our probiotic products formulated to provide optimum colony forming units (cfu) for GI health. In order to determine the stability of Vitamark’s Probiotic under normal shipping conditions, the following study was conducted.


In order to get a detailed temperature log of a package during shipping, a device called a data logger was used. One bottle of Vitamark type Probiotic (previously stored under refrigeration) was packed with the data logger in typical storage material (a cardboard box with packing material). The data logger was set to record the internal temperature of the package every 5 minutes beginning at 4:50 p.m. on August 16th.

The package was then shipped via 2nd Day Air from Houston, TX to Tucson, AZ. The package arrived at the customer site in Tucson on August 18th. It was then refused and sent back to Houston by ground. It was received on August 25th, for a total of 9 days in transit. The bottle of product was then shipped Overnight to the lab to be tested for colony count.


The data logger recorded internal package temperatures ranging from 62°F – 109°F. The external temperatures ranged from 71°F – 98°F inHouston and 68°F – 105°F in Tucson during this period. The duration of the varying temperatures inside the package were as follows:

  • 6.5% of the time the temperature was in the 60’s
  • 66.7% of the time the temperature was in the 70’s
  • 21.5% of the time the temperature was in the 80’s
  • 2.9% of the time the temperature was in the 90’s
  • 2.5% of the time the temperature was in the 100’s

It should be noted that there was a 4 day period when the package was maintained at the temperature range between 66°F – 80°F. The product was being warehoused at this time.

The level of colony forming units (cfu) on the Vitamark Probiotic label is 3.409 billion cfu/cap. After 10 days under sub-standard shipping conditions (normal “actual” shipping time is 3-4 days for most areas and 5-7 days for some remote areas) the product sample was tested,showing less than a 1% decline(would equal a count of approximately 3.375 billion) in colony count. Furthermore, it was noted by the lab’s evaluation team that “all physical aspects of packaging, intact capsules, powder fill appear fresh and in good condition.


This study has confirmed 2 key points. First, the range of temperature a package is subjected to is not as extreme as one might think — even in mid-August in the southwest United States. As the warehousing temperatures also appeared to be quite stable, it is acceptable to ship Vitamark Probiotics over the weekend when necessary. Secondly, Vitamark type Probiotic has proven to be very stable under normal shipping conditions. Thus, Vitamark’s continued use of Fed X Ground service or Fed X Air/USP shipping as requested by our customers,will be sufficient to insure a viable product.

Disclaimer: Vitamark neither diagnoses nor treats disease. Our goal is to make nutritional recommendations that assist individuals to find a healthy balance. If you have specific questions or for technical assistance, please contact us.

 More Questions About Enzymes and Probiotics?

Does Super ViGest contain Milk products or can someone that can`t tolerate milk products (lactose intolerant) take SuperViGest?

a. This formulation contains Lactase, the enzyme needed for digesting lactose. There are no milk products in this formula and yes it will help w/ lactose intolerance. However, my clinical experience has been that those patients w/ lactose intolerance still need to avoid those foods when possible.

b. People also sometimes wonder if the lactobacillus (an ingredient in Probiotic also)contains milk. No it does not.

If a person sometimes has a problem tolerating meat..Can you use Super ViGest anyway? Do Revitalgen and Super ViGest include protein?

a. The Revitalgen and Super ViGest formulas contain a protease blend that helps digest proteins (meat). They should be able to tolerate small servings of meat if taking Super ViGest.

b. If they feel they still need additional support digesting meat, they can take an additional Revitalgen with the meal. This formula is especially high in proteases.

c. Neither Revitalgen or Super ViGest contain protein.

A few of our affiliates say that they get gases in their stomach when taking Super ViGest. Is this a side effect that you have heard about before? For myself (and the dogs) Super ViGest is the absolute best thing that has happend, and we never get gases from it.. Only wonderful benefits like less cravings and no stomach catarrh.

a. This does occur occasionally. Try taking the Probiotic with the meal along w/ Super Vigest as this often helps.

b. Check into the diet. Sometimes it is the food they are eating. Now that they are digesting better, the food choice may be the problem. Taking 3 Super ViGest might be helpful with high gas producing foods.