The gastrointestinal tract is not just an inert tube, but a complex micro-ecosystem in which the mucosal lining of the host coexists with billions of microorganisms that live on or attached to the lining. These probiotic (life-enhancing) bacteria are provided with shelter and support andcopious amounts of food substrates. The body benefits from the vitamins and other useful metabolic products these bacteria produce. Other, less beneficial micro-organisms are also present and compete with the probiotics. Dietary supplementation with potent probiotic cultures assists the host in maintaining a healthy probiotic balance.
Saccharomyces boulardii contains Saccharomyces boulardii, a probiotic, non-colonizing yeast species closely related to Brewerâ€™s yeast and not related to the yeast group to which Candida belongs. Soon after supplementation begins, S. boulardii blooms and quickly becomes established in the gut, where it can produce lactic acid and some B vitamins. Both extensive studies and clinical use suggest it can help displace unfriendly yeast species in the GI tract.It has also been shown to increase levels of secretory IgA.During its use, friendly probiotic bacteria are able to colonize in the GI tract, supporting a healthy micro-ecology.When Saccharomyces boulardii supple-mentation is stopped, it is then eliminated from the gut. S. boulardii has been used in Europe after antibiotic use to support normal gastrointestinal tract function.
S. boulardii is a variant of S. cerevisiae. A recent study published in Systemic and Applied Microbiology confirmed the existing taxonomic position of S. boulardii within S. cerevisiae. Morphological and physiological characteristics of S. boulardii were consistent with those of S. cerevisiae. Sequence analysis of S. boulardii revealed a very close resemblance with the sequences published for S. cerevisiae strains. The results of that study strongly indicate a close relatedness of S. boulardii to S. cerevisiae and thereby support the recognition of S. boulardii as a member of S. cerevisiae. The name boulardii is not a recognized taxonomic name, but it is commonly used because it allows the strain-specific differentiation from S. cerevisiae. Probably the most correct designation for boulardii would be S. cerevisiae var. boulardii. Every lot of S. boulardii we sell is verified by its genetic (DNA) fingerprint.
Saccharomyces boulardii is somewhat heat sensitive. However, it is a probiotic, non-colonizing yeast species, not a probiotic, colonizing bacteria like L. acidophilus. It is not as sensitive to heat and can readily survive short-term exposure to higher heat, or extended periods of cool (but not refrigerated) storage. However, whenever possible, refrigerate to insure product viability. The product can appear speckled due to the fact that it is a mixture of S. boulardii, which is brown andcellulose, which is lighter in color.