Streptococcus spp
Streptococcus spp is a class of Gram-positive bacteria that usually exists in the natural environment and can also be found in the oral cavity, respiratory tract, intestinal tract, and reproductive system of humans and animals. In probiotic products, Streptococcus is often used as one of the main ingredients, and its effects include protecting intestinal health, enhancing immunity, and preventing infection.
Here are a few common classifications within the Streptococcus spp:
Streptococcus salivarius: This is a common oral flora that is widespread in the oral cavity. It can help maintain oral health and prevent problems like mouth infections and bad breath. In addition, oral streptococci can also reach the gut through the mouth, positively affecting gut health.
Enterococcus (Streptococcus faecium): This is a kind of intestinal probiotics, which can help maintain intestinal health, enhance immunity, promote food digestion and absorption, etc.
Streptococcus lactis: This is a group of bacteria widely found in fermented foods. It aids digestion, promotes gut health, boosts immunity, and prevents infections, among other things.
Streptococcus thermophilus is derived from dairy products. It is an aerobic Gram-positive bacterium that forms a long chain of about 0.7 to 0.9 microns with two oval-shaped cocci as a pair. Streptococcus thermophilus is considered a "generally recognized as safe (GRAS)" ingredient and is an important industrial lactic acid bacterium, which is often used as a single bacterium or mixed with other Streptococcus thermophilus or other microorganisms, and is widely used in the production of fermented dairy products middle.
As early as 1907, Streptococcus thermophilus was known to promote gastrointestinal health, and soon it was used to produce yogurt and was also used to produce various cheese products. The main role of Streptococcus thermophilus in dairy fermentation is to rapidly produce acid. Streptococcus thermophilus can also produce exopolysaccharides, which can give fermented dairy products a viscous, stringy texture and rheological characteristics, and have a water retention effect that can prevent yogurt from syneresis.
Other studies have reported other probiotic characteristics of S. thermophilus (including breakdown of bile salts, hydrophobicity, and β-galactosidase activity) and resistance to biological barriers (gastric juice and bile salts).
Streptococcus thermophilus also has some functional activities, such as the production of exopolysaccharides, bacteriocins, and vitamins. In addition, Streptococcus thermophilus can also be used as a potential beneficial bacterium, and experiments have proved that it has health effects, transport activity, and certain gastrointestinal tract adhesion.
Benefits of Streptococcus thermophilus
No. 1 Improve intestinal microenvironment
Children reduce intestinal pH, promote intestinal peristalsis to prevent colonization of pathogenic bacteria and secrete bacteriocins to inhibit the growth of pathogenic bacteria.
No. 2 Regulate blood pressure
It inhibits the activity of cholesterol synthase, and reduces the cholesterol content in serum, and its bacterial fermentation product can regulate and control blood pressure.
No. 3 Anti-cancer effect
The generated polysaccharides, bacteriocin, lactic acid, etc. have anti-tumor activity, and resist the occurrence of tumors by activating the body's immune system and inhibiting cell mutation.
No. 4 Delay aging
The production of superoxide dismutase (SOD) can remove excess superoxide anion free radicals produced during metabolism in the body and delay aging.
No. 5 Relieves Lactose Intolerance
The degradation of lactose requires a special enzyme called β-galactosidase. People who are lactose intolerant are deficient in this enzyme. Streptococcus thermophilus is a bacterium that produces β-galactosidase, so it can help digest lactose.
No. 6 Tolerance to gastric acid and bile salts
The survival rate of Streptococcus thermophilus in the acidic solution of PH=6.8 is 100%, the survival rate in the acidic solution of PH=4 is about 75%, and the survival rate in the acidic solution of PH=3 is about 70%.
Streptococcus thermophilus can survive in higher concentrations of bile, so it should be able to reach the distal small intestine in vivo without damage from bile.