Sporlac

The year was 1949, post-World War II, Prof. O.Nakayama and Prof. Mashita of Yamanashi University isolated a strain of Lactobacillus from green malt. The time of discovery of this strain showing potential health benefits was perfect as the health of Japanese soldiers was deteriorating around that time. The potential benefits of this Lactobacillus strain against diarrhoea and constipation was proved in 1964 and after 3 decades, Lactobacillus aka SPORLAC still stands as one of the most trusted probiotics till date.

  • 1949 – Dr. O. Nakayama first isolated Lactobacillus sporogenes from green malt
  • 1964 – Clinical trials in adults and infants carried out for Lactobacillus sporogenes
  • 1972 – Approval for prescribing SPORLAC for treatment of diarrhoea in adults and infants by the Japanese Ministry of Health and Welfare
  • 1973 – Sankyo (now, Daiichi Sankyo Co. Ltd.) offered formulation and fermentation technique to Uni-Sankyo Ltd. (now, Sanzyme) and marketed L.sporogenesis as SPORLAC
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Characteristics of an Ideal Probiotic:

Survival Characteristics

  • Thermo stability
  • Acid tolerance
  • Bile tolerance

Functional Characteristics

  • Bacteriocin production
  • Immunomodulation
  • Carbohydrate utilization and metabolism

Enteric activity:

  • Growth promotion/persistence to grow
  • Antagonism against enteric pathogens
  • Short chain fatty acid production

Safety Profile:

  • Human origin
  • Susceptibility to antibiotics
  • Clinically validated and documented

SPORLAC satisfies the above mentioned requirements of an efficient probiotic with following technical criteria:

  • Genetically stable strains and phage resistance
  • Viability during processing and storage
  • Large-scale production

Why Sporlac?

  • Oral administration of SPORLAC is unlikely to cause toxicity and it shows resistance to heat and intestinal fluids over other non-spore formers. It is well tolerated, non-pathogenic and non-toxicogenic. In vitro studies showed that its spore preparation is neither mutagenic nor genotoxic.
  • It’s consumption as an added food ingredient from its intended use up to 2 x 109 cfu/serving and estimated daily intakes of 36.4 x 109 cfu of SPORLAC spores/day is considered safe.

HOW SPORLAC ACTS?

  • Spore formation of SPORLAC is different from other Lactobacillus strains as these spores form by microencapsulation process where calcium-lipicolinic acid-peptidoglycan complex is generated allowing higher stability in humidity, temperature, storage and GI tract alterations.
  • This coat takes 4 hours to reach the duodenum where the spores germinate and become metabolically active by facultative anaerobes and produce lactic acid as  their fermentation product.
  • SPORLAC has an antagonistic effect towards any abnormally growing bacteria and restores the normal balance of intestinal microflora.
  • The intestinal balance of microflora affects the intestine metabolism, thereby influencing nutrition, drug efficacy, physiological functions, aging, and other immunological functions.