In our last post we discussed enzymes and how they are all produced by microbes. Well, considering there are 6 different species of microbes in Pro EM-1 and each one can produce a multitude of enzymes, we thought it would be a good idea to list out some of these enzymes. It is important to note that microbes produce enzymes when they are exposed to various compounds. Also, keep in mind that these metabolites are all included in Pro EM-1.
Here are enzymes are produce by just Lactobacillus casei: It gets really cool when you start to look at what each one of these does. And, with the help of Google, it doesn't take too long to not only find out what each microbes produces, but also what each metabolite does. Most of these compounds have been researched pretty heavily so finding the info is pretty easy. Here are just a few examples from Wikipedia: Esterase (https://en.wikipedia.org/wiki/Esterase) is a hydrolase enzyme that splits esters into an acid
and an alcohol in a chemical reaction with water called hydrolysis. A
wide range of different esterases exist that differ in their substrate specificity, their protein structure, and their biological function.
Esterase (C4)
Esterase-lipase (C8)
Lipase (C14)
Leucine aminopeptidase
Valine aminopeptidase
Cystine aminopeptidase
Trypsin
Chymotrypsin
Alkaline phosphatase
Acid phosphatase
Phosphohydrolase
alpha-Galactosidase
beta-Galactosidase
beta-Glucuronidase
alpha-Glucosidase
beta-Glucosidase
alpha-Glucosaminidase
alpha-Mannosidase
alpha-Fucosidase
Chymotrypsin (https://en.wikipedia.org/wiki/Chymotrypsin)is a digestive enzyme component of pancreatic juice acting in the duodenum where it performs proteolysis, the breakdown of proteins and polypeptides. alpha-Galactosidase (https://en.wikipedia.org/wiki/Alpha-galactosidase) This enzyme is a homodimeric glycoprotein that hydrolyses the terminal
alpha-galactosyl moieties from glycolipids and glycoproteins. It
predominantly hydrolyzes ceramide trihexoside, and it can catalyze the hydrolysis of melibiose into galactose and glucose. alpha-Fucosidase (https://en.wikipedia.org/wiki/Alpha-L-fucosidase) is an enzyme that catalyzes the chemical reaction
Pro EM•1® Probiotic is unique, not only in its formulation, but also in how it can be consumed and how it works. Most other probiotics on the market consist of freeze dried microbes that are selected because they are “found in the human gut”, put into a capsule, and bottled. Let’s look at why there are issues with some of these ideas.
1. High colony counts are important for freeze dried because 85-90% of the freeze dried microbes do NOT survive the freeze drying process. This is why so many companies stress how many cultures they have in their product. Pro EM•1® is not freeze dried and contains all live, active, naturally occurring microbes that are not genetically modified.
2. Time. According to the Mayo Clinic (http://www.mayoclinic.org/digestive-system/expert-answers/faq-20058340) the average time from ingestion to elimination can vary from 33 hours to 53 hours. The first 6-8 hours are from mouth to small intestines. The rest of the time is between small intestines to excretion. Freeze dried microbes need to re-hydrate before then can become active again. Most need 10-14 hours of hydration time before the microbes are able to start working. Once they do, they then need to start multiplying by eating foods and then take several more hours to days to establish themselves. During this time they are confronted with a harsh environment, having to compete with beneficial and pathogenic bacteria in the gut and their respective metabolites. If this is correct, the time from ingestion until the microbes can establish themselves is about as long as it takes the average person to completely digest and eliminate food. Many companies also put a coating on their capsules to “protect” their microbes from being exposed to stomach acids. Following that line of thinking, this means the first 6-8 hours of exposure time have not even started hydration and reanimation. Then we add 10-14 hours and we are up to 16 to 22 hours. That means 16 to 22 hours of exposure time are lost all due to way the probiotic is made in the first place. Pro EM•1® is a live liquid that start to be absorbed by your body as soon as you put it in your mouth.
3. The Stomach Acid Myth. It is believed that probiotics are weak and not able to survive the low pH of stomach acids. For microbes that are never exposed to low acids, this is mostly true. EM Research Organization ran a few studies a couple of years ago to see how their microbes stood up to low pH solutions. They compared three major company’s products to theirs and discovered there was nearly 100% survival of the microbes in Pro EM•1®. The microbes in Pro EM•1® will easily survive passage through the stomach acid.
4. Diversity is key to health and survival. Most products lack diversity of microbes. Take a look at the major probiotics on the market and look at the list of microbes in the products. The first word is the genus. The second word is the species. Most probiotics use a few different species of lactic acid bacteria. These include Lactobacillus, bifido, and bacillus bacteria. The species are different, yet being in the same genus, they all generally produce the same metabolites, with slight variation between species. This means, although they may have 4 or more species, they are all doing pretty much the same thing. What is needed is a diversity of genus so there will be different metabolites produced that will support the digestive system and the establishment of the beneficial microbes (the probiotics).
Pro EM•1® Probiotic contains microbes from three genus: Lactobacillus, Saccharomyces, and Rhodopseudomonus.
5. Lack of Metabolites. If the entire product ingredients were not fermented together, they lack metabolites. Freeze dried products are isolated species of microbes that are usually grown on agar. The microbes are scraped off the culturing plates, the sprayed on some filler like maltodextrin or dextrose (both are corn sugars...usually from genetically modified GMO corn). There are no metabolites (vitamins, antibacterial compounds, minerals, enzymes, co-enzymes, peptides, bioflavinoids, amino acids, organic acids, etc.). This means, when the micorbes enter a hostile environment, such as a compromised digestive system that is teaming with various microbes, acids, and gases, the microbe survival rate declines dramatically. Pro EM•1® Probiotic is fermented at 100ºF and contains all the natural metabolites produced by the microbes during fermentation.
People often say, "I take a probiotic, I eat yogurt every day." Is yogurt really a probiotic? It depends if you are eating real yogurt or not.
How do you know if the yogurt has been fermented or not? Well, if it is sweet it is likely not fermented. If it is really thick, it likely hasn't been fermented. If it has some fake coloring in it, it is likely not fermented either. What does all this mean? Let's look at how yogurt is made. Commercially-produced yogurt is often made from dried milk and milk proteins and
re-hydrated with water. An acid is added to the milk to thicken it. Then
a bunch of sugar is added to it (we just go to have everything sweet!).
After the sugars are added only then are the probiotics (which are often freeze dried, meaning 95% of the microbes are dead!) added and the
"yogurt" is put in the chiller to prevent fermentation. This means no fermentation occurs at all in the process.
This process is completely different than how traditional, real,
yogurt is made. None of the milk sugars have been fermented and broken
down, nor have any of the beneficial enzymes or other metabolites been
produced. As for these sugary non-fermented yogurts, this means that
all the health benefits that are touted about the probiotic aspects of
yogurt are not really true. When you consume these popular yogurts, you
are consuming quite a lot of sugars and some fairly ineffective microbes. It
is totally different than if you consume a traditional, fermented milk product that is thicker than milk and pretty sour in taste, not sweet. Take a look at these resources on how to make your own REAL yogurt:
Please note, you can always add ProEM-1 as a starter to your fermented foods. You can also add some EM-X to the recipe to add in some prebiotics. *photo from: Image by Profet77 from Pixabay.
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A collection of metabolites produced by beneficial bacteria during fermentation/co-culturing (do not contain live microbes)
Maintain a healthy gut environment by regulating the growth and development of beneficial bacteria
Not affected by the gut environment and stimulate immune system directly
Probiotics
There are more than 100 trillion microbes in the human gut (approx. 2.2lbs/1kg).
Gut microbes will produce enzymes for the body to digest certain foods that the stomach and small intestine have not been able to digest and produce some vitamins that are necessary for the body. They also play an important role in the immune system and in production of serotonin, which influences mood.
Various types of live microbes (bacteria) that are similar to the beneficial bacteria found in the human gut
Help restore the balance of gut flora by improving the ratio of good to bad microbes
Popular probiotic foods (fermented foods): yogurt, miso, sauerkraut, kefir, kombucha, and kimchi.
Shortly after the prebiotic is consumed it becomes a food source for probiotic bacteria, dramatically stimulating their activity. A probiotic extract is a prebiotic because it stimulates the growth and activity of probiotic microbes. Probiotic
extracts will improve the balance of gut flora by acting as feed for
beneficial bacteria. Moreover, they will also directly promote and
regulate immunity, reduce stress, and inhibit aging.
EM-X Gold Probiotic Extract
EM-X GOLD is a probiotic extract that re-creates the ideal gut environment and makes it possible to produce beneficial extracts in a stable way. Approximately 70 % of our immune system is located in the gut. The immune cells in the gut protect our body from infections by fighting harmful bacteria and viruses. However, modern lifestyles filled with processed foods and stress can disrupt the gut environment and therefore compromise our overall health. Also, there is growing evidence that the gut is like your “second brain” and it even influences your thoughts, feelings and stress levels. (see this article from Johns Hopkins) Thus, the key of both mental health and physical health is hidden in the gut. Due to poor diet or stress, beneficial microbes decrease and gut microbes will deliver harmful substances to the body. An example of this is E. coli. E. coli is essential to our health, but is considered a pathogen because it has genes that produce toxic compounds and can grow exponentially, producing excessive amounts of toxic metabolites that will make use sick...or kill us. Thus, the ideal cycle of metabolites when you are not healthy, becomes unstable, and you get sick. The gut environment changes from day to day, therefore it is difficult to produce beneficial metabolites consistently. This is possible by stimulating the growth of the good microbes, or probiotics, through the use of prebiotics and probiotic extracts. By making the extracts outside the body, we can produce high quality probiotic extracts free of influence from living environments. Outside factors such as stress and diet make relying on production of probiotic extracts in the body very unpredictable.
Prebiotics are known to improve
the efficacy of probiotic microbes. In other words, prebiotics are
little energy power packs that feed probiotics. Here is an illustration of how they work together:
You can see the probiotics alone directly promote a good balance of gut flora. Probiotic microbes also produce lactic acid and suppress the growth of harmful microbes, promote the peristalsis of the intestines and prevent constipation, and stimulate the immure system to adjust metabolism. All this takes time as the probiotic microbes establish themselves and begin to secrete metabolites in the system. By adding the metabolites into the body, the probiotics can immediately use them and stimulate the immune system and begin to help get the host's gut back in balance. The combination of prebiotic and probiotic is known as a synbiotic effect.
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L-fucose + an alcohol
