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Howaru probiotics

Arthur C Ouwehand, Cai DongLian, Xu Weijian, Morgan Stewart, Jiayi Ni, Tad Stewart, Larry E Miller
Probiotics are known to reduce antibiotic associated diarrhea (AAD) and Clostridium difficile associated diarrhea (CDAD) risk in a strain-specific manner. The aim of this study was to determine the dose-response effect of a four strain probiotic combination (HOWARU(®) Restore) on the incidence of AAD and CDAD and severity of gastrointestinal symptoms in adult in-patients requiring antibiotic therapy. Patients (n=503) were randomized among three study groups: HOWARU(®) Restore probiotic 1.70×10(10) CFU (high-dose, n=168), HOWARU(®) Restore probiotic 4...
January 16, 2014: Vaccine
N P Shah, W K Ding, M J Fallourd, G Leyer
This study examined the survival of probiotic bacteria in a model fruit juice system. Three different strains of probiotic bacteria were used in this study: HOWARU Lactobacillus rhamnosus HN001, HOWARU Bifidobacterium lactis HN001, and Lactobacillus paracasei LPC 37. The probiotic bacteria were inoculated into model juice with various vitamins and antioxidants, namely white grape seed extract, green tea extract, vitamin B2, vitamin B3, vitamin B6, vitamin C, and vitamin E. The model juice without any additives was used as a control...
June 2010: Journal of Food Science
W K Ding, N P Shah
Soymilk (SM) lacks lactose; hence supplementation of SM with lactose is likely to enhance the growth of probiotic bacteria and biotransformation of isoflavone glycosides to isoflavone aglycones. In this study, 11 strains of probiotic bacteria including Lactobacillus rhamnosus, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, HOWARU L. rhamnosus, L. delbrueckii subsp. bulgaricus, Bifidobacterium lactis type Bi-07, B. longum, HOWARU B. bifidum, and B lactis type Bi-04 were inoculated individually or as mixed cultures into SM and soymilk supplemented with lactose (SML)...
April 2010: Journal of Food Science
W K Ding, N P Shah
Ten probiotic bacteria, including Lactobacillus rhamnosus, Bifidobacterium longum, L. salivarius, L. plantarum, L. acidophilus, L. paracasei, B. lactis type Bl-04, B. lactis type Bi-07, HOWARU L. rhamnosus, and HOWARU B. bifidum, were encapsulated in various coating materials, namely alginate, guar gum, xanthan gum, locust bean gum, and carrageenan gum. The various encapsulated probiotic bacteria were studied for their acid and bile tolerance. Free probiotic organisms were used as a control. The acid tolerance of probiotic organisms was tested at pH 2 over a 2-h incubation period...
March 2009: Journal of Food Science
James Dekker, Michael Collett, Jaya Prasad, Pramod Gopal
It is becoming increasingly accepted by consumers that live lactic acid bacteria do exert health benefits when eaten. In addition, it is also becoming recognised that not all probiotic bacteria are equal. It is now no longer just a question of providing sufficient numbers of viable bacteria in a product; industry must also provide proof of efficacy for each strain. In the early 1990s, Fonterra embarked on a programme to develop proprietary probiotic strains, and as a result, commercialised two strains, Bifidobacterium lactis HN019 and Lactobacillus rhamnosus HN001...
2007: Forum of Nutrition
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