10 Reasons why Clostridia Probiotics Are Good




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The microbial world is as deep and complex as any other realm of existence; some would argue that is even more so since the interactions that arise out of it aren’t as obviously apparent as those that arise out of the macro. The human microbiota, or the aggregate of all the live microorganisms that inhabit the human body, is about one hundred trillion cells strong. These numbers reveal that there are many more non-human cells in the human body than there are human cells. While most of the bacteria that live inside the human body are able to coexist without causing harm, many others actually have a beneficial mutualistic relationship with their human host.

 

Probiotic supplements are meant to take advantage of the beneficial nature of some of the bacteria that make up the human microbiota. Probiotics are live microorganisms whose ingestion, when in sufficient quantity, is considered beneficial for health. Probiotic supplements should be able to provide immunological as well as non-immunological benefits. For example, probiotics are able to increase the synthesis of immunoglobin whose primary purpose is to neutralize harmful pathogens. Probiotics should also be able to inhibit the body’s response to food antigens and thus provide relief from allergic reactions.



Regarding the various non-immunological benefits, probiotics aid digestion of foods and compete with harmful bacteria for nutrients; they also favorably alter intestinal pH levels to generate a non-viable environment for pathogens while improving intestinal barrier function.

It is important to clarify that the benefits will depend on the probiotic strain, the genus and the species of the probiotic being consumed.

 

CLOSTRIDIA

Clostridia is a class of obligate anaerobic firmicutes; they are usually Gram-positive and are capable of producing spores. Most members of the Clostridia class are found in soil where they actively participate in saprotrophic nutrition by breaking down decomposing matter into its constituent parts. The Clostridium genus does contain a few human pathogens and, interestingly enough, these strains are responsible for producing some of the most toxic substances known to medical science.

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  • Clostridium Perfringens is involved in gangrene processes.
  • Clostridium Dificile is involved in Pseudomembranous Colitis.
  • Clostridium Tetani is involved in the development of Tetanus.
  • Clostridium Botulinum is involved in the appearance of Botulism.

 

However, in response to worldwide demand for microorganisms with positive biotechnological and remediation potential, several microorganisms belonging to the Clostridia class have been isolated and identified as having non-pathogenic metabolic properties.

Clostridium acetobutylicum is used commercially as a biochemical tool to produce industrial alcohols such as acetone, ethanol, and butanol.

 



Of special note is Clostridium Butyricum which is highly beneficial to health mainly through its capacity to produce Butyrate. Butyrate or Butyric Acid is a short-chain fatty acid that serves as a primary energy source for the epithelial cells of the colon. Butyrate plays a crucial role in maintaining immunological homeostasis and exerts a potent anti-inflammatory effect. Additionally, the benefits of butyrate are not confined to the intestinal tract; Butyrate can provide neurological protection against degenerative cognitive disorders as well as provide an improvement in behavioral syndromes.

Let’s take a closer look at some of the potential benefits of consuming Clostridium Butyricum.

 

 

 

10 REASONS WHY CLOSTRIDIA PROBIOTICS ARE GOOD 

 

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  1. Repeated clinical studies performed in various Asian research centers have suggested that certain Clostridium Butyricum strains have powerful probiotic properties. For example, Clostridium Butyricum strain MIYAIRI 588, or CBM588, promotes a regulatory generation of T-cells in the intestinal tract. The mechanism of action through which this is achieved is dependent on receptor 2 and fermentation of various metabolites.
  2. Clostridium Butyricum strains belonging to clusters IV through XVII were able to induce interleukin-10-producing macrophages in mucosa affected by inflammatory processes.
  3. Clostridium Butyricum has been shown to prevent acute colitis and also improve fatty liver disease when not induced by alcoholism.
  4. Strains of C. Butyricum have been linked to a significant reduction in the incidence of entero-hemorrhagic infections caused by Escherichia Coli.
  5. The ingestion of Clostridium Butyricum CBM588 has been proven to be an effective treatment of diarrheal diseases caused by antibiotic therapies, especially in children. One of the most significant benefits is that it was able to supplement the level of anaerobic organisms and inhibited the death of Bifidobacterium strains in patients undergoing antibiotic treatment.
  6. Clostridium Butyricum can produce a peptidic toxin that acts as a plasmidic bacteriocin that inhibits the growth of pathogenic strains of clostridia.
  7. Through its bacteriocin, Clostridium Butyricum is especially useful in combating the growth of C. Dificile which produces severe diarrheal disease and C. Perfringens which has been associated with tissue necrosis.
  8. Oral administration of Clostridium Butyricum probiotic supplements induces spore germination in the patient’s gastrointestinal tract where they, in turn, produce copious quantities of short-chain fatty acids. The two predominant short-chain fatty acids are butyrate and acetate, which provide a crucial source of energy for the epithelial cells of intestinal tissues.
  9. The presence of Clostridium Butyricum has been shown to have a proliferative influence on the presence of enterocytes. This, in turn, improves the enzymatic health of the intestine’s absorptive properties. C. Butyricum can cause a direct and significant uptick in Vitamin B, Calcium, Iron, Zinc, and Magnesium uptake.
  10. Clostridium Butyricum probiotic supplements are able to consistently provide regulation of the immune response and reduce colonic inflammation. One way they do this is by actively suppressing the secretion of inflammatory proteins and cell-signaling cytokines.
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Research into the health benefits of Clostridium Butyricum probiotic supplements is still in its infancy, but already the promise of great results is there. The principal trend in clinical trials studying C. Butyricum is that it strongly facilitates tolerance of intestinal tissues IBD to the various pathogenic microorganisms that invade the body on a daily basis. The most accepted hypothesis so far is that it is C. Butyricum’s propensity to aid in the synthesis of short-chain fatty acids that provides the majority of the beneficial effects.

 

 

 

 

 

 

 

 

REFERENCES:

  • Ghoddusi, Hamid B., and Richard Sherburn. “Preliminary study on the isolation of Clostridium butyricum strains from natural sources in the UK and screening the isolates for presence of the type E botulinal toxin gene.” International journal of food microbiology1-2 (2010): 202-206.
  • Rousseau, Clotilde, et al. “Clostridium difficile carriage in healthy infants in the community: a potential reservoir for pathogenic strains.” Clinical infectious diseases9 (2012): 1209-1215.
  • Gerding, Dale N., et al. “Administration of spores of nontoxigenic Clostridium difficile strain M3 for prevention of recurrent C difficile infection: a randomized clinical trial.” Jama17 (2015): 1719-1727.
  • Hamer, Henrike M., et al. “The role of butyrate on colonic function.” Alimentary pharmacology & therapeutics2 (2008): 104-119.
  • Lagier, Jean-Christophe, et al. “Human gut microbiota: repertoire and variations.” Frontiers in cellular and infection microbiology 2 (2012): 136.
  • Sanders, Mary Ellen. “Probiotics: definition, sources, selection, and uses.” Clinical Infectious DiseasesSupplement_2 (2008): S58-S61.
  • Hayashi, Atsushi, et al. “A single strain of Clostridium butyricum induces intestinal IL-10-producing macrophages to suppress acute experimental colitis in mice.” Cell host & microbe6 (2013): 711-722.
  • Seo, Makoto, et al. “Clostridium butyricum MIYAIRI 588 improves high-fat diet-induced non-alcoholic fatty liver disease in rats.” Digestive diseases and sciences12 (2013): 3534-3544.
  • Takahashi, Motomichi, et al. “The effect of probiotic treatment with Clostridium butyricum on enterohemorrhagic Escherichia coli O157: H7 infection in mice.” FEMS Immunology & Medical Microbiology3 (2004): 219-226.
  • Seki, Hiromi, et al. “Prevention of antibiotic‐associated diarrhea in children by Clostridium butyricum MIYAIRI.” Pediatrics international1 (2003): 86-90.
  • Clarke, D. J., and J. G. Morris. “Butyricin 7423: a bacteriocin produced by Clostridium butyricum NCIB7423.” Microbiology1 (1976): 67-77.
  • Mountzouris, Konstantinos C., Anne L. McCartney, and Glenn R. Gibson. “Intestinal microflora of human infants and current trends for its nutritional modulation.” British Journal of Nutrition5 (2002): 405-420.
  • Huttenhower, C., Gevers, D., Knight, R., Abubucker, S., Badger, J. H., Chinwalla, A. T., … & Giglio, M. G. (2012). Structure, function and diversity of the healthy human microbiome. Nature, 486(7402), 207.

 

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