Why Bacillus

Multi-functional Benefits

Although the effects of microorganisms on the human body have been discussed and studied for well over a century, research specifically on microbes of the human gut has intensified over the past decade. This research has led to the discovery of commensal and beneficial bacterial species that support healthy physiology in the human gut. In addition, oral supplementation with live microbes, or probiotics, has become increasingly popular. 

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. This globally recognized definition sets a critical requirement that probiotics, such as certain strains of Lactobacillus, Bifidobacterium, and Bacillus, demonstrate a health benefit in a properly designed clinical study. Examples of substantiated health benefits of probiotics include the support of gastrointestinal health, immune health, and promotion of the growth of beneficial gut bacteria. However, Bacillus species in particular exhibit several attributes well suited for use in dietary supplements and food.

Naturally Occurs in the Human Gut Microbiome

While Bacillus species have traditionally been described as soil-borne bacteria, they are also natural inhabitants of the human gut. Bacillus are well adapted to survive, grow, and sporulate in the gut environment. Multiple independent studies have reported the presence of Bacillus species, and specifically B. subtilis, in intestinal and human fecal samples, independent of probiotic supplementation. Collectively, these data show that Bacillus occurs in the human gut in large enough numbers to be a resident gut commensal bacterial species.

History of Safe Use in Food

Bacillus subtilis has been safely used in traditional fermented foods of many east Asian cultures for centuries. Producers of the Japanese fermented soybeans, natto beans, have utilized Bacillus subtilis var. natto for commercial production since the early 1900s. Sequencing and characterization of these strains support safe use of Bacillus subtilis in foods and dietary supplements. Additionally, Bacillus subtilis strains are naturally present in Korean kimchi, Egyptian kishk, and a variety of cultural adaptations of fermented soy including miso and thua nao.

Microbes for a Better World

  • Microbes break down hydrocarbons to clean up contaminated soil and groundwater
  • Microbes are a resource for scientific advancements to address health, agricultural and environmental challenges

Durability During Food Processing

Because Bacillus subtilis forms spores as part of its life cycle, it is naturally durable. The spore coat protects Bacillus much like a seed coat protects the viability of a plant seed. The Bacillus spore thus stands up to harsh manufacturing conditions and a wide variety of food and beverage formulations. 

Viability

The durability of the spore also means that Bacillus will survive transit through the human gastrointestinal tract without further encapsulation to deliver viable CFUs to the consumer. 

Shelf Stability at Room Temperature

Bacillus spores are not only durable through manufacturing, but also remarkably stable during long term storage, without the need for refrigeration. 

Manufactured in the USA

OPTI-BIOME® Bacillus subtilis is produced by BIO-CAT Microbials in our GMP-certified facility located in Shakopee, MN. Our owner-operated business has more than 15 years of experience in Bacillus fermentation and new strain development. BIO-CAT Microbials is a vertically integrated business with PhD scientist-led innovation. We offer expert fermentation and final product blending, fast customer-directed testing, as well as iterative product customization resulting in flexible partnership opportunities.

References

Metchnikoff E. The Prolongation of Life. (Mitchell PC, ed.). G. P. Putnam’s Sons; 1908.
Hill C, Guarner F, Reid G, et al. Expert consensus document: The international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol Hepatol. 2014;11(8):506-514.
Plaza-Diaz J, Ruiz-Ojeda FJ, Gil-Campos M, et al. Mechanisms of action of probiotics. Adv Nutr. 2019;10(Suppl 1):S49-S66.
Sanders ME, Merenstein DJ, Reid G, et al. Probiotics and prebiotics in intestinal health and disease: from biology to the clinic. Nat Rev Gastroenterol Hepatol. 2019;16(10):605-616.
Tam NKM, Uyen NQ, Hong HA, et al. The intestinal life cycle of Bacillus subtilis and close relatives. J Bacteriol. 2006;188(7):2692-2700.
Hong HA, Khaneja R, Tam NMK, et al. Bacillus subtilis isolated from the human gastrointestinal tract. Res Microbiol. 2009;160(2):134-143.
Fakhry S, Sorrentini I, Ricca E, et al. Characterization of spore forming Bacilli isolated from the human gastrointestinal tract. J Appl Microbiol. 2008;105(6):2178-2186.
Hong HA, To E, Fakhry S, et al. Defining the natural habitat of Bacillus spore-formers. Res Microbiol. 2009;160(6):375-379.
Hoyles L, Honda H, Logan NA, et al. Recognition of greater diversity of Bacillus species and related bacteria in human faeces. Res Microbiol. 2012;163(1):3-13.
Shurtleff W, and Aoyagi A. History of Natto and Its Relatives. Soyinfo Center; 2012.
Sorokulova IB, Pinchuk I V., Denayrolles M, et al. The safety of two Bacillus probiotic strains for human use. Dig Dis Sci. 2008;53(4):954-963.
Lee NK, Kim WS, and Paik HD. Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier. Food Sci Biotechnol. 2019;28(5):1297-1305.
Jeon HL, Lee NK, Yang SJ, et al. Probiotic characterization of Bacillus subtilis P223 isolated from kimchi. Food Sci Biotechnol. 2017;26(6):1641-1648.
Kotb E. Purification and partial characterization of serine fibrinolytic enzyme from Bacillus megaterium KSK-07 isolated from kishk, a traditional Egyptian fermented food. Appl Biochem Microbiol. 2015;51(1):34-43.
Chantawannakul P, Oncharoen A, Klanbut K, et al. Characterization of proteases of Bacillus subtilis strain 38 isolated from traditionally fermented soybean in Northern Thailand. ScienceAsia. 2002;28(3):241-245.
Inatsu Y, Nakamura N, Yuriko Y, et al. Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand. Lett Appl Microbiol. 2006;43(3):237-242.
Penet C, Kramer R, Little R, et al. A randomized, double-blind, placebo-controlled, parallel study evaluating the efficacy of Bacillus subtilis MB40 to reduce abdominal discomfort, gas, and bloating. Altern Ther Health Med. 2019;25(12).
Spears JL, Kramer R, Nikiforovo AI, et al. Safety assessment of Bacillus subtilis MB40 for probiotic use in foods and dietary supplements. Online: https://bcmicrobials.com/wp-content/uploads/2020/02/BCM-MB40-Manuscript-Final-Draft-200205.pdf.
Gebrechristos S, and Spears JL. BIO-CAT Microbials Data on File.; 2019.
Spears JL, Gebrechristos S, Li Y, et al. BIO-CAT Microbials Data on File.; 2018.

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