Why Hepiflor benefits from a modern production process?
Probiotics are living microorganisms that administered in adequate concentrations, provide benefits to a human organism.1
Probiotics are living microorganisms that must reach the intestine alive and it must be in an adequate amount to exert their effects. On the way from the producer's factory to the consumer's intestine, the probiotics must comply with many requirements. Over the years, Hepiflor manufacturer has made significant efforts to develop a range of technologies designed to protect probiotics against these requirements, in order to provide probiotics with optimal survival rate for the end users.
The activity and effectiveness of probiotics depend on their viability in the gastrointestinal tract. On the pathway between the probiotics production facilities and the consumer's digestive tract, probiotics are subjected to several tests, such as production conditions (temperature, pressure, storage conditions), as well as digestive processes (gastric acidity and bile salts). In this regard, in order to ensure higher levels of survival and efficiency, probiotics Hepiflor benefit from the BIO-SUPPORT™ technology.2
BIO-SUPPORT™ technology consists of providing probiotics with a protective matrix built of proteins and polysaccharides, before being subjected to the lyophilisation process. Thanks to this technology, probiotic strains from Hepiflor benefit from optimal resistance during the production and storage process, especially in the gastrointestinal tract, resulting in the restoration of the intestinal flora.
Selection of strains with natural resistance to gastric acidity
The strains are protected in a matrix of proteins and polysaccharides before being subjected to the lyophilization process
Maintaining the viability of the strains throughout the entire technological process of production, storage and transport
Superior gastro-resistance to gastric acidity and bile salts action
What is the modern lyophilization process that Hepiflor probiotics benefit from?
1. Preparation of the inoculum
In a nutrient-rich culture medium, bacteria are added under sterile conditions.
2. Industrial growth
3. Pre-fermentation and fermentation
4. Centrifugation and ultrafiltration
In this stage approximately 75% of water is removed. Bacteria are then mixed with an adapted cryoprotective formula, to help them survive to the lyophilisation process.
Bacteria are exposed to a very low temperature and the residual water is eliminated by sublimation (transition from solid to gaseous phase without liquid intermediate) under low pressure. Bacteria form a solid "cake" containing 2-4% water.
6. Obtaining a homogeneous fine powder with high bacteria content.
7. Bacterial powders can be mixed together with other ingredients in order to obtain the desired bacterial concentration, under strict control of humidity and temperature.
1. Food and Agriculture Organization of the United Nations/World Health Organization, FAO/WHO), 2001. Joint FAO/WHO expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk and live lactic acid bacteria
2. Data on file