MASUROTA® is a probiotic mixture consisting of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, Bacillus subtilis, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus rhamnosus, Enterococcus faecium and Streptococcus thermophilus, with the addition of Inulin, a prebiotic that promotes the growth/activity of the bacterial flora.
Probiotics (pro-bios: pro-life) are “live micro-organisms which, when administered in adequate quantities, bring a benefit to the health of the host” and their use dates to the early 1900s. To be defined as probiotic, a micro-organism must have very specific characteristics:
- Being normally present in our intestines, not give allergic or otherwise harmful reactions.
- Belong to the list of bacterial species presumptively qualified as safe by EFSA. In any case, probiotic micro-organisms must not be carriers of acquired and/or transmissible antibiotic resistance.
- Be active, persistent (able to adhere to intestinal walls and colonise) and viable (able to reproduce) in the intestine in sufficient quantity to justify any beneficial effects observed in efficacy studies.
- be capable of conferring a proven physiological benefit (FAO/WHO document on the evaluation of probiotics for food use).
MASUROTA® is packaged in clear, vegetarian, gastro-resistant DRcaps. This avoids the use of bleaching agents (titanium dioxide). The capsules are also suitable for vegetarians and certified Halal and Kosher. DRcaps technology also masks unpleasant odors or flavours and protects the probiotics from gastric acidity, ensuring they arrive alive and viable in the intestinal tract, maintaining their effectiveness
MASUROTA® promotes the maintenance of the intestinal microbiota balance and is a valid support in case of dysbiosis.
GLUTEN FREE AND LACTOSE FREE
MASUROTA® packaged in transparent, vegetarian and gastro-resistant DRcaps™ capsules. This avoids the use of bleaching agents (titanium dioxide). The capsules are also suitable for vegetarians and certified Halal and Kosher. DRcaps™ technology also allows masking of unpleasant odours or flavours and protects the probiotics from gastric acidity, ensuring their arrival alive and viable in the intestinal tract, while maintaining efficacy.
Stability profile of DRcaps™ containing probiotics: the capsules passed the gastric acid barrier of the stomach (pH 1.2) and the probiotics reached the intestine without losing viability (pH 6.8)
*No probiotics measured in the stomach for 1 h
CFU = number of colony-forming units
CFU log = percentage of CFU reduction
Composition Average content per 1 capsule
MASUROTA ® 25 MLD:
Bifidobacterium longum 5.4 billion
Bacillus subtilis 2.3 billion
Streptococcus thermophilus 2.7 billion
Bifidobacterium bifidum 2.95 billion
Bifidobacterium breve 2.8 billion
Enterococcus fecium 2.75 billion
Lactobacillus gasseri 0.98 billion
Lactobacillus casei 1.4 billion
Lactobacillus rhamnosus 1.4 billion
Inulin 268 mg
Composition Average content per 1 capsule
MASUROTA ® 50 MLD:
Bifidobacterium longum 10.8 billion
Bacillus subtilis 4.6 billion
Streptococcus thermophilus 5.4 billion
Bifidobacterium bifidum 5.9 billion
Bifidobacterium breve 5.6 billion
Enterococcus fecium 5.5 billion
Lactobacillus gasseri 1.96 billion
Lactobacillus casei 2.8 billion
Lactobacillus rhamnosus 2.8 billion
Inulin 536 mg
Bifidobacteria are among the main constituents of the human intestinal microbiota and have been known since 1899. They have a rod shape and are capable of fermenting oligosaccharides. Their presence promotes the intestinal flora balance and hinders the growth of pathogens such as Escherichia coli both for nutrients competition and for the lactic acid production. They have also an immunostimulant activity. Various authors have shown their role in conditions such as poor digestion, diarrhea and constipation in adults and children.
Lactobacilli are among the most studied probiotics. They are widely present in the gastrointestinal tract and in the vagina and ferment lactose and other sugars with the production of lactic acid and various secondary compounds (acetic acid, ethanol, carbon dioxide ..) reducing the pH and thus contrasting the growth of species such as Candida albicans. They are also useful in case of lactose intolerance, in decreasing the production of gas due to the consumption of legumes, in strengthening the intestinal barrier and in producing bactericidal substances. They stimulate the local immune system promoting IgA production, they have also shown beneficial effects in intestinal inflammatory diseases and in case of diarrhea.
Enterococcus faecium is widely present in the intestine and in the environment thanks to its remarkable survival capabilities. It has been shown to hinder the growth of pathogenic organisms such as Escherichia coli, Salmonella, Shigella and Enterobacter spp and to be useful in cases of antibiotic-related and infectious diarrhea.
Streptococcus termophilus is classified as a lactic bacterium, it is present in the intestinal environment and in milk. It is industrially used in the dairy industry to produce cheeses such as mozzarella, asiago, gruyere, for example. It produces exopolysaccharides which have been attributed antibacterial and antioxidant, immunostimulant and regenerative properties for the mucosa.
Bacillus subtilis is widely used for the proteolysis and fermentation capacity of foods based on cereals, corn, and legumes (Latin America, Africa), rice and fish (Asia) which result improved from an organoleptic point of view and enriched in proteins. It is also used in agriculture to enrich the soil and as a microorganism “model” in research laboratories, given its handling and ease of use. As a direct use for humans, Bacillus subtilis has been historically used in the treatment of gastrointestinal and urinary tract diseases, thanks to its immunostimulant properties, in the pre-antibiotic era: its presence is in fact cable to induce the production of antibodies (IgM, IgG, IgA), cytokines and stimulating leukocytes, and for these reasons it was marketed in America and Europe for such uses in 1946. It has also showed activity against Escherichia coli.
Inulin is a fiber composed of units of fructose used by the Composites as reserve of energy. It is mainly extracted from the chicory roots and is classified as a prebiotic: “non-digestible substance of food origin that can selectively promote the growth and / or activity of one or more bacteria in the intestinal tract”. It also improves intestinal regularity. As for its prebiotic activity, Inulin undergoes fermentation at the intestinal level, resulting in lactic acid and short chain fatty acids (SCFAs: acetic acid, propionate, and butyrate) production, which hinder the growth of pathogenic species which have antiputrefactive activity and they are beneficial for enterocytes with improvement of the absorption and integrity of the mucous membranes.