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Lactobacillus Bulgaricus & Probiotics

History of Lactobacillus Bulgaricus

There is hardly a person in the world who does not know that Bulgaria is the homeland of the yogurt. For Bulgarians, consuming yogurt has been known to be beneficial for many centuries, but the unique qualities of the Bulgarian yogurt garnered a worldwide attention in the end of 19th and the beginning of the 20th century.

The well-known Russian scientist Ilya Metchnikoff - one of the founders of modern immunology - linked the longevity of the Bulgarian people to the consumption of yoghurt. Metchnikoff, at that time a professor at the Pasteur Institute in Paris, produced the notion that the aging process results from the activity of putrefactive (proteolytic) microbes producing toxic substances in the bowels. Proteolytic bacteria such as clostridia, which are part of the normal gut flora, produce toxic substances including phenols, indols and ammonia from the digestion of proteins. According to Metchnikoff these compounds were responsible for what he called "intestinal auto-intoxication", which caused the physical changes associated with old age. It was at that time known that milk fermented with lactic-acid bacteria inhibits the growth of proteolytic bacteria because of the low pH produced by the fermentation of lactose. Metchnikoff had also observed that certain rural populations in Europe, for example in Bulgaria and the Russian Steppes who lived largely on milk fermented by lactic-acid bacteria were exceptionally long lived. Based on these facts, Metchnikoff proposed that consumption of fermented milk would "seed" the intestine with harmless lactic-acid bacteria and decrease the intestinal pH and that this would suppress the growth of proteolytic bacteria.

Metchnikoff even reported that the special kind of Lactobacilli in samples of Bulgarian yogurt was the only bacterium that had never damaged the human organism anyhow. Even though he made that discovery, Professor Metchnikoff was not aware who the real founder of that special bacillus was. The answer to his question dates back to 1905 when the Bulgarian Dr. Stamen Grigorov, discovered a special kind of Lactobacilli and called them Lactobacillus Bulgaricus.

The B. lactis bulgaricus is one of a widely distributed group of lactic acid-producing organisms which do not proliferate in laboratory media. Scientists believe that these bacilli modify the intestinal flora, thus limiting auto-intoxication and its train of arteriosclerotic changes which lead to premature senility.

Nowadays, Lactobacillus Bulgaricus is used to sour milk (produce yogurt), given as a remedy, used in treatments, etc. The administration of yogurt products is very beneficial and it gradually taking the place of protein food for improving nutrition. LB can also be taken in tablet form although the best way to benefit from its qualities is through yogurt consumption.

Probiotics

Probiotics, which means, "for life," have been used for centuries as natural components in health-promoting foods.

Probiotics are live microorganisms (in most cases, bacteria) that are similar to the beneficial microorganisms found in the human gut. They are also called “friendly bacteria” Probiotocis are available to consumers manly in the form of dietary supplements and foods (hint: Bulgarian yogurt!). According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host". Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics; Lactobacillus Bulgaricus being one of the most often used bacilli as well.

At first, probiotics were thought to beneficially affect the host by improving its intestinal microbial balance, thus inhibiting pathogens and toxin producing bacteria. Today specific health effects are being investigated and documented including alleviation of chronic intestinal inflammatory diseases, prevention and treatment of pathogen-induced diarrhea, urogenital infections, and atopic diseases, and many others.

The term "probiotics" was first introduced in 1953 by Kollath. Contrasting antibiotics, probiotics were defined as microbially derived factors that stimulate the growth of other microorganisms. In 1989 Roy Fuller suggested a definition of probiotics which has been widely used: "A live microbial feed supplement which beneficially affects the host animal by improving its intestinal microbial balance". Fuller's definition emphasizes the requirement of viability for probiotics and introduces the aspect of a beneficial effect on the host.

Learn more about probiotics from the NIH.

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