Probiotics began their journey in the 1900s when they were discovered by Russian scientist and Nobel Prize winner, Elie Metchnikoff of the Pasteur Institute in Paris.

Elie MetchnikoffIn 1907, whilst working in Bulgaria, Metchnikoff1 was intrigued as to why certain inhabitants of the Bulgarian population lived much longer than others. He particularly focused his study on centenarians, people who've lived past the age of 100. He researched the common links between their extraordinary age and how their health contributed to the latter. Metchnikoff discovered that the villagers living in the Caucasus Mountains were drinking a fermented yoghurt drink on a daily basis, his studies found that a probiotic called Lactobacillus bulgaricus improved their health and may have helped the longevity of their lives.

Metchnikoff's pioneering research prompted him and others to look further into probiotics, leading scientists to discover many types of probiotics such as Lactobacillus acidophilus, Saccharomyces boulardii, and Bifidobacterium infantis; all of which have various properties and can have different effects on the body.

One of these scientists was Japanese microbiologist, Minoru Shirota2, who developed a new strain of bacteria called Lactobacillus casei Shirota. Shirota believed that the production of lactic acid in the gut could destroy the bad bacteria in the intestines and improve the consumer’s health and longevity in life. You may or may not have heard of Shirota, but the chances are that you’ve heard of his creation: the yoghurt probiotic drink Yakult, one of the first commercially available probiotics!

Needless to say, these pioneers certainly influenced our own exciting probiotic journey that led us to create the OptiBac Probiotics range which takes specific strains of bacteria and tailors them to meet your specific health needs.
OptiBac Probiotics range
Look just how far probiotics have come!

Fun Fact #1: Definition

The word “probiotic” originates from the Latin3, meaning “for life”. We’d like to think that the Romans would have enjoyed taking our assorted range of OptiBac Probiotics.

Fun Fact #2: Fermented Foods

Before the popular consumption of probiotics, many nations ate fermented foods as part of a balanced diet (or indeed, still do!). Fermented foods such as tempeh, miso, sauerkraut and yoghurt have been eaten for generations for a number of reasons (nutrition, and a unique taste for example). These foods are thought to be high in essential amino acids, sodium, fibre and calcium and contribute to a balanced lifestyle.

We love fermented foods as nutritious additions to our diets and a great source of live cultures, but as the strength and strains of the live cultures they contain are not easy to determine, they can't be directly compared to probiotic supplements. Find out more at The Food Myth.

cereal, cornflakes

Fun Fact #3: Breakfast

Interestingly, your humble bowl of cereal also has a surprisingly historical link to probiotics. John Harvey Kellogg, co-founder of the nation’s favourite breakfast cereal brands, was one of the early pioneers of both prebiotics and probiotics. He was also a vegetarian, missionary, surgeon and keen advocate for fermented foods including yoghurt, known for its beneficial probiotic properties. Who knew?
As we all know, breakfast is the most important meal of the day as well as the best time to take your probiotics.

We are still in the infancy of probiotic history and there is lots more still to be discovered about these mega microbes. We here at OptiBac Probiotics strive to be part of this history moving forward.

1. https://www.thecandidadiet.com/wp-content/uploads/2014/02/elie-metchnikoff.jpg
2. http://www.chopra.com/article/gut-instincts-why-microbes-and-probiotics-matter-your-health#sm.0001ysrw6a11pge24z5skm9goi07z
3. https://www.ncbi.nlm.nih.gov/pubmed/25576593

Comments

  • It keeps us healthy and the mentioned diet all should try.

  • Response from OptiBac Probiotics

    Hi Hari,

    Thank you for your comments.
    It's very interesting that most different cultures around the world typically had their own form of fermented foods to introduce probiotics into their diet: kimchi from Korea; kombucha from China, Eastern Europe, Russia and Japan; Lassi from India; Sauerkraut from Germany, and so on.
    Before our modern processed, sugary diets and medications took their toll on our gut bacteria, this was all that was necessary to ensure that the gut bacteria of our ancestors was kept in good order. Now there are times when it might be useful to take supplements of probiotics, but it's still a great idea to ensure that our diets contain a nice balance of fermented foods.

    Best wishes,

    Kerry
    Customer Care and Nutritional Advisor
    OptiBac Probiotics


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