Oral Probiotic

8/4/2019 Oral Probiotic

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. In fact, probiotics have been contributing to good health for years. With an

increasing demand of probiotics, people are requesting that they be available in forms

other than yogurt and oral dietary supplements. Consumers want more choices,

since some people are sensitive to certain kinds of processing (i.e. temperature).

However, with constantly-improving technology, probiotics are being used in a

broader market of goods.

The thought ofbeneficial bacteria has become more popular with the public, since

studies have shown that probiotics can aid the immune system in the fight against the

bad guys. More and more yogurt brands are boasting probiotics on their labels, and

companies are continuing to find ways to implement good bacteria strains into other

foods that are not cultured by tradition. This doesnt necessarily mean a consumer

will purchase this product, since a company tried adding probiotics to cheese, and this

product didnt sell too well. This is because a consumer is not generally looking for

cheese to add health benefits to a meal; instead, he or she usually uses cheese to add

taste to what is being eaten.

People tend to be the most comfortable with probiotics being added to oral health

care products, since strains of bad bacteria reside in the mouth, gums and teeth, and

these bacteria can cause tooth enamel and gum disease. Two of the most popular

products that have received a high increase in growth are gums and mints, since

functional gum has jumped 10% between 2007-2008. A current trend in consumer

education is people learning about the role that good strains of bacteria have in

staying healthy and recovering ones health.

Streptococcus mutans is one of the Lactobacillus strains that work against enamel-

eroding bacteria, and people can expect this strain to appear in gums and mints. A

sugar-free gum that came out recently contains the strainLactobacillus reuteri, andthere are mints that contain a mixture of strains L. reuteri, L. plantarum, L. rhamnosis

and L. acidophilus, which target bad breath-causing bacteria. Another company has

developed a breath mint that features Streptococcus oralis, Streptococcus uberis, and

Streptococcus rattus, all targeted at preventing and fighting dental decay and

halitosis. Surprisingly, there is even a strain of bacteria called Streptococcus oralisthat actually has a whitening effect on the teeth, since it crowds out bad bacteria on

the teeths surface.

Pharmaceutical companies are creating different probiotic breath mints that will be

designed forimproving oral health, and lasting much longer than current probioticswithout being stored in cold temperatures. An important thing for manufacturers to

remember is that the new oral care products being made need to use bacteria that exist

naturally in the oral cavity, otherwise they will not last long in the mouth.

There are over400 different species of bacteria in the digestive, and all of these

strains are competing for space to inhabit. In general, the good bacteria can crowd out

the bad bacteria, which is why consuming probiotics can be helpful for those who

have diarrhea, inflammatory bowel disease, lactose indigestion, irritable bowel

syndrome, H. pylori (ulcer-causing bacteria) problems, and colon cancer. It is

also worth pointing out that these bacteria exist all over the body, including the

mouth, skin, reproductive organs and other membranes. Ingesting probiotics can even


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be beneficial for those with allergies, autism, arthritis, and liver and kidney

problems.

One of the major areas for probiotics growth in the market may be in immune

defense, since probiotics can benefit the immune systems response. Immunity is

related to gut health, and research has shown that probiotics improve cold and flusymptoms, allergic rhinitis and pollen allergies. Asia and Europe have already

been linking probiotics with immune health for many years, but the U.S. only recently

caught on. Probiotics also are known to prevent certain infections, so it may be useful

with epidemics like the swine flu. Various strains of bacteria have relieved fever

symptoms, viral respiratory infections, and pneumonia.

Probiotics, especially Lactobacilli, are effective in aiding the immune response and

increasing the resistance to pathogens. Newer territories that researchers are

exploring are the effects of probiotics on inflammatory disease, cholesterol

reduction and even anti-aging properties, post-myocardial infarction depression

and stress management. Even more surprising, there is groundbreaking research thatprobiotics can be beneficial in infant formulas, vaginal microbiota, and satiety (for

weight management).

A major challenge in administering probiotics is getting the right dosage, and making

sure the correct strains go to the correct places in the body. It is far from simple, and

one of the major challenges that face manufacturers is heat, since it destroys the

beneficial flora. The ingredients in the probiotic supplements must be able to tolerate

the handling, storage, processing, shelf-life issues, and the tempestuous environment

of the acid in the stomach. The limited amount of conditions that probiotics can

handle seldom allow for applications outside of refrigerated supplements; however,

more and more companies are improving the probiotics survival, so they are more

protected- with longer shelf lives and slower releases. With new technology

constantly being released, some companies have even created a probiotic chocolate,

and up and coming probiotic applications in cereal bars, cereals, ice creams, fresh

fruit and vegetable juices, meal replacements, and biscuits. Probiotics in hot tea

and soup have even been made possible with these new advances in technology. Last

but not least, topical and personal care applications are now possible with probiotics,

since antifungal and antiviral properties can be brought out during a process of

fermentation.

Currently, one of the main trends is pairing probiotics with other probiotics, since thisenhances the probiotics ability to survive. With the ever-changing and improving

research, technologies and education of probiotics, innovators will continue to deliver

new and improved products geared at improving everyones health.

Oral probiotics are living microorganisms that, if in large numbers, can provide

various health benefits. Evidence has found that it is very likely that taking probiotics

has a positive effect on ones overall health, especially gastrointestinal health, oral

health, and the immune system.

Oral probiotics can protect the mouth, gums, teeth, and throat from the bad bacteria

that cause inflamed tissue, decay and bad breath. For one, probiotics kill ulcer-causing (and bad-breath causing) bacteria, like h.pylori, by making hydrogen


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peroxide, and also improves the digestion of proteins, carbohydrates and fats, which

takes pressure off of the digestive system. In turn, this can improve a persons bowel

function and relieve gas and bloating. Some gastrointestinal illnesses that probiotics

may aid in are inflammatory bowel diseases, antibiotic-related diarrhea, Clostridium

difficile toxin-induced colitis, infectious diarrhea, hepatic encephalopathy, irritable

bowel syndrome and food allergies. They can help decrease the problem with foodallergies by reinforcing the barrier function of the intestinal lining.

Probiotics help the immune system function by increasing the amount of good

bacteria in the body, helping fight off bad organisms that may try to gain a foothold in

the system. They also can prevent and fight yeast and fungal infections (i.e. candida,

oral thrush, vaginal yeast infections and athletes foot). They even can help reduce

lactose intolerance because they can break down lactose and produce the enzyme

lactase. Probiotics can also be used after or during a session of taking antibiotics;

they can immediately recolonize the beneficial gut flora that are destroyed by

antibiotics. The problem with antibiotics is that they kill both good and bad bacteria,

thus sometimes leaving the immune system needing to be detoxified. They canincrease levels of circulating antibodies and enhance the responses of circulating

immune cells. Some have been found to secrete antimicrobial substances known as

bacteriocins which inhibit the strength of harmful bacteria.

It is even recommended that while traveling to take probiotics in order to combat

foreign micro-organism that could reside in the food and water.

The success rate of oral probitics depends on their ability to survive the acid of the

stomach and the alkaline conditions in the duodenum, stick to the intestinal lining and

colonize the colon.

Related terms: AB-yogurt, acidophilus, acidophilus milk, antibiophilus, bacillus,

Bifidobacteria, enterococcus, escherichia, fermented soymilk, flora, fructo-

oligosaccharides (FOS), Helicobacter pylori, L. acidophilus milk, L. acidophilus

yogurt, Lactobacillaceae (family), lactobacilli, lactobacillus, lacto bacillus,

oligofructose, oral bacteriotherapy, prebiotic, Saccharomyces boulardii, yogurt.


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Not only doprobiotics have various health benefits for your immune system and

entire body, but they can also stop bad breath (halitosis). Extensive research has been

done to look into the role of variousprobiotic strains ; so far, positive results have

been found.

If youre serious about getting rid of bad breath, try theStreptococcus salivarius K12probiotic strain. It is one of the best natural remedies for bad breath. This good

bacterial strain tends to be found in high amounts on the tongues of healthy

individuals.

Also, if you have a coated/white tongue, probiotics can help you get rid of that. Dry

mouth or a bacterial infection can cause you to have a white coating on your tongue.

You can also try a tongue scraper.

If you determine the root cause of bad breath, this will tell you how effective

probiotics will likely be. Bad breath can be caused by an issue in both your oral health

and gastrointestinal health. Probiotics help the bad breath that is caused by harmfulstrains of bacteria in your mouth, throat, and gastrointestinal region. An imbalance of

oral flora often can cause bad breath, and tongue coating in younger people is a

common cause bad breath. As people get older, they tend to have a coated tongue as

well as other periodontal (gum) diseases that can cause halitosis. Other common

causes can be: dental problems, gum disease, certain foods, alcohol, dry mouth,

cigarettes, dieting, and other diseases. Obviously, if you have a serious disease,

probiotics may not be enough to get rid of your bad breath problem. You may require

other medical care.

When researched, good bacteria found in the human mouth included the following

different phyla:

*Firmicutes This included members of the genus Streptococcus, Gemella,

Eubacterium, Selenomonas and Veillonella.*Actinobacteria Including members ofActinomyces,Atopobium,Rothia*Proteobacteria Including members ofNeisseria, Eikenella, Campylobacter*Bacteroidetes Including members ofPorphyromonas, Prevotella,

Capnocytophaga*Fusobacteria Including members ofFusobacterium, Leptotrichia* TM7 phylum (there are no cultivable representatives for this one)

Streptococcus mitis was the species found the most in the human mouth.

As far as the bad breath culprits, these are the bad bacteria types:

Solobacterium moorei

Granulicatella elegensEubacterium species

Firmicutes speciesUnidentified oral bacterium

Porphyromonas species

Staphylococcus warneri
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Dialister speciesPrevotella intermedia

Sources:

1. Haraszthy VI,Zambon JJ,Sreenivasan PK, Zambon MM, Gerber D,Rego R, ParkerC. Identification of Oral Bacteria Species Associated with Halitosis. American Dental

Association Volume 138 Number 8, pp 1113-1120. 2007

Bad Breath From the Stomach? The Truth Behind Bad Breath

Friday, August 6th, 2010

There is a widely known myth about bad breath thatmany people believe is a fact. The bad breath from

the stomach myth is one based around the idea that the

origin of bad breath is from digested food in the

stomach. The reason many people think this is because

often times when people eat a meal with onions, garlic,

or other bad-smelling ingredients, bad breath follows.

While food contributes to bad breath, it is not digested

food in the stomach that causes bad breath.

I understand that you may not believe that bad breath

from the stomach is a myth just because youve read a

paragraph that says it is. However, there are a couple

of facts that may convince you that what youre reading

here is, in fact, true.

First of all, your esophagus is the small tube food travels down to reach your stomach.

This tube has muscles lining it that work to keep it closed to prevent anything from

escaping including bacteria and foul odors. Also, it has been shown that the main

cause of bad breath comes from Allyl Methyl Sulfide, a byproduct of garlics

digestion. The unique thing about Allyl Methyl Sulfide is that it travels to the lungs

after the bloodstream absorbs it. From the lungs it can travel back to the mouth.Therefore, its not a case ofbad breath from the stomach, but bad breath from the

mouth.

Since we now know bad breath from the stomach is a myth and the true source is the

mouth area, where exactly in the mouth does bad breath come from? The three most

common sources are the back of the tongue, throat, and tonsils. However, of the

three, the tongue is the biggest culprit roughly 85% of the time. The reason for this is

because the tongue is quite large and the back of the tongue easily attracts bacteria.

Since the bacteria are at the back of the tongue, it is hard to reach. Therefore, food

and other odor causing bacteria can stay there undisturbed for long periods of time.To help with this problem you can do a couple things. First, use a tongue scraperor
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clean it with a specifically designed toothbrush every day. You can also find a wide

variety of Professional Formula TheraBreath products by Dr. Katz by clicking here.

Just remember that the origin of your bad breath is the mouth not bad breath from

the stomach!

The Relationship Between Tonsils and Bad Breath

Wednesday, August 4th, 2010

Many people who suffer from bad breath are urgently

seeking the reason for their bad breath. There are many

theories about how bad breath arises and one common

myth is that it comes from the stomach, but this is just

a myth it is not fact. The truth is that the majority of

bad breath comes from the back of the tongue.However, there is a connection between yourtonsils

and bad breath too.

Before we discuss tonsils and bad breath, you need to

have a good idea of whether that is your problem.

There is a very small chance that your tonsils are the

source of your bad breath. In fact, 80-90% of bad

breath is due to bacteria on the tongue and only 3-5%

of bad breath is a result of the tonsils. Therefore, before you jump the gun and begin

suspecting your tonsils, there are a couple ways to rule out your tongue.

(more)

Bacteria easily attaches to the back of the tongue since its an area that has little

activity. Of course, with little activity and in an area that is hard to reach, the bacteria

can build and stay there for long periods of time, causing bad breath. To help with this

problem, you can get a tongue scraper. You will want to scrape your tongue morning

and night to keep it bacteria-free. There are also specially made toothbrushes that you

can clean your tongue with. Also, using a germ-fighting mouthwash will also help

reduce the amount of bacteria forming. If you do these things and still have very bad

breath, then the problem could be your tonsils. As stated before, there is a connection

between tonsils and bad breath, but it is very small.

In most cases, the connection between tonsils and bad breath is actually from a

condition known as tonsilloliths or tonsil stones. Tonsil stones are created when

particles such as bacteria, food debris and post-nasal drip fluids begin to stick

together. They form little hard balls at the back of the throat. When released, tonsil

stones have an atrocious taste and a smell to match, which obviously causes bad

breath. One usually can feel tonsil stones and many have reported having the

sensation like something is lodged at the back of their throat. Because you can feel the

tonsil stones, you can also remove them by scraping them with your fingernails

although this might be painful, using a moistened cotton swab, a soft-bristled

toothbrush or even a water pick.
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While tonsilloliths is one connection between tonsils and bad breath, another is also

common. This is when the tonsils become infected. Common forms include strep

throat and tonsillitis. The infection causes the odor and the only way to get rid of it is

by removing the infection. However, you will need to consult a doctor to do this.

Normally, antibiotics will quickly clear up the infection. The best way to prevent bad

breath problems from occurring is by using oral healthcare productson a regular basisto keep the bacteria level low.

Seliva is a very important part of oral health. With regards to the topic at hand, saliva provides 3

important functions:

1. Provides enzymes to help with digestion of food

2. Provides a method to stabilize pH (keep the acid levels in check)

3. Provides high levels of oxygen in order to keep oral tissues healthy and fresh.

If you suffer from dry mouth (Xerostomia) symptoms, you naturally have less saliva. In turn, less saliva

means less oxygen. If there is less oxygen available in the oral environment you have an anaerobic

environment, which is perfect for these sulfur-producing bacteria. In essence, the bacteria are now

capable of making high levels of sulfur gases, which in turn make the breath and taste worse.

We are the only national breath center that includes in their standard treatment an all natural breath

mint, ZOX Breath Fresheners, designed to stimulate saliva flow and freshen your breath. Containing no

sugar, aspartame, or saccharin, this breath lozenge uses its patented zinc/oxygen/xylitol formula to

naturally stimulate the salivary glands to produce an oxygen-rich type of saliva, which works extremely

well with our stabilized chlorine dioxide oral rinse and oral gel in order to restrict the production of the

foul-smelling and foul-tasting sulfide and mercaptan compounds.

It is also true that some tongue formations are also more conducive to dry mouth than others. Generally,

the rougher one's tongue, the more likely they are to have a bad breath problem. This is connected to

the belief by some that bad breath can be an inherited trait. Truthfully, one cannot inherit the bacteria of

bad breath, but one can inherit a specific shape (geography) of tongue, just as one would inherit a

parent's eye color, hair color, height, and ear shape.
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In the graphic on this page, one sees a deep groove going down the middle of the tongue; this is known

as a "fissured" tongue and it may lead to a great deal of the anaerobic bacteria breeding at the bottom

of this fissure, because oxygen cannot get to the bottom of the fissure (another reason why tongue

scraping without oxidizing products is a waste of time).

Some people may have a condition known as "hairy tongue," which again describes the fibers that make

up the tongue (papillae), being slightly longer than the norm. The longer the papillae, the more rough the

appearance of the tongue and of course the better to trap the sulfur producing bacteria.

Once the tongue becomes very dry, or if the tongue becomes irritated by extra hard scraping or

brushing, the outer layer becomes very sensitive. One prevalent condition among older people is

"burning tongue syndrome". It is common among both sexes, but slightly higher among women. That

fact has caused some scientists to believe that there is a hormonal component to "burning tongue

syndrome." Many patients who are diabetic may notice a burning of the tongue once they become

thirsty. It is important, when one has these types of symptoms, to stay away from oral rinses that may

burn or make your mouth dry. The resulting pain is indescribably painful according to many of my

patients.

The standard recommendation for Burning Tongue Syndrome and Dry Mouth is the following:

(among patients we have treated)

Stop using oral products which make your mouth dry and/or contain sodium lauryl

sulfate (see list of oral products at "Oral Products That Create Halitosis").


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Stop drinking citrus juices (tomato, orange, grapefruit, etc.).

Avoid coffee.

Do not smoke.

See your physician regarding possibility of diabetes or thyroid problems.

"One who tries the following in their daily oral hygiene can drastically

improve their oral health and decrease the occurence of bad breath."

Daily Oral Regimen for Those who Have Burning Tongue Syndrome or Dry Mouth:

Coat tongue twice daily with toothgel and let sit on tongue for 90 seconds.

Rinse with 1-2 capfuls of oral rinse for 90 seconds.

Drink 8 glasses of water per day.

Take Vitamin C on a daily basis as recommended on label.

Tonsils and Tonsilloliths:

(Those white-yellow stones that get stuck in your throat).

These bacteria can breed very easily in the back of the throat, and especially the tonsils, if you still have

them. One important fact to remember: the bacteria never start off in the throat or tonsils. They only get

there because the bugs originate on the back of the tongue which contacts the throat & tonsils every

time you swallow. When someone has post nasal drip or allergies, it is possible to form little "white

globs" scientifically known as tonsiloliths. They are a combination of sulfur compounds (produced by the

bacteria) and mucous (from post nasal drip). Their smell is very strong! Do not attempt to pick them out

yourself; you'll cause a lot of bleeding. Many dentists and physicians don't know what they are. They are

not food particles, and it is not the sign of infection. Do not have a tonsillectomy for this reason because

you will still have bad breath due to the fact that the bacteria is still on the back of your tongue. If you no

longer have your tonsils, a similar reaction takes place if you have had a history of sore throats your

throat is much rougher.

Here's what an increasing number of my patients have done to solve this problem: We have recently


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developed a concentrated tablet, known as AktivOxigen Tabs, as an addition to our TheraBreath

product line. When added to an 8 oz. bottle of water, the tablet will create a powerful Oxygenating

solution which one can use as their mouthwash and Gargle. Patients with tonsils, post nasal drip, or a

white coating on their tongue have told me that if they Drink 4-5 capfuls of this solution, even their

morning breath disappears! (It's because the oxygenation attacks the bacteria and their odorous sulfur

production on the very back of the tongue, throat and/or tonsils which cannot be reached through any

other method.) You can also make a double strength Solution by adding 2 tablets to the 8 oz. bottle.

AktivOxigen Tabs are easy to carry around and the resulting unflavored solution is also very refreshing

MEDICATIONS AND BAD BREATH

ByDr. Harold Katz - BAD BREATH EXPERT

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SUMMARY: MEDICATIONS WHICH MAY LEAD TO BAD BREATH

Many people are unaware that the medications that they've been taking for years have actually

contributed to their bad breath and taste disorders. It all boils down to the unfortunate side-effects of

many medications which include dry mouth and alteration in taste perception.

According to the most recent research on prescription medications, 7 out of the top 10 medications used

in the US during 1998 had "dry mouth, bad breath, or taste disorders" as a side effect.

We have compiled the following list for you, along with a list of other common medication that you may

be taking:

Medication Use Dry MouthSour TasteSymptom

Listed.

Notes

Prilosec Reflux and Ulcers Yes Often mistakenly prescribed for bad breath.

Prozac Antidepressant YesMistakenly prescribed because doctors thinkthat patients are imagining their bad breath.

Zocor Cholesterol NoZoloft Antidepressant Yes See ProzacZantac Digestive No Often mistakenly prescribed for bad breathClaritin Antihistamine YesPaxil Antidepressant Yes See Prozac

Norvasc Angina Relief Yes

Vasotec High BloodPressure

Yes

Imitrex Migraine No
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Headaches

Other Common medications are part of this problem also. This is only a partial list. Please consult yourphysician before altering the prescribed use of any of these medications

COMMON SIGNS THAT YOU MAY HAVEBAD BREATH


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SUMMARY: SOME COMMON SIGNS THAT YOU MAY HAVE BAD BREATH

- - DO ANY SOUND FAMILIAR TO YOU?

Click on any topic below to get a detailed explanation on its relationship to bad breath and/or other oral

problems.

1. A White Coating on Your Tongue? Click Here

2. Your Doctor Misdiagnoses your Problem or Worse Yet, Ignores You!Click Here

3. Post Nasal Drip, Allergies or Mucous? Click Here

4. Whitish Round "Globs" in Your Tonsils?Click Here

5. Dry Mouth, Morning Breath, Burning Tongue? Click Here

6. Thick Saliva, Constantly Clearing your Throat?Click Here

7. People Offer YOU gum and mints?Click Here

8. People Turn Their Heads/ Back Away?Click Here

9. Bad Taste After Beer, Milk, Coffee, Mouthwash?Click Here

10. Loss of Confidence and Self-Esteem? Click Here

11. Constant Sour, Bitter, or Metallic Taste?Click Here
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12. Discover How To Correctly Clean Your Tongue to Make White Tongue Disappear!

Click Here

13. No Relief from Brushing & Flossing?Click Here

POST NASAL DRIP, YOUR THROAT, ANDYOUR TONSILSThe bacteria which cause bad breath and sour/bitter/metallic tastes are anaerobic sulfur-producing.Their goal in life is to break down the proteins in foods that we eat. However, under certain conditions,they will start to break down proteins in mucous and phlegm.

Therefore, the people who suffer withpost nasal drip, sinus problems, and other similar issues are moreprone to bad breath and awful tastes because the bacteria will start to extract sulfur compounds fromthe amino acids that make up these proteins.

Scientifically, they love the amino acids cysteine and methionine, which are common to mucous/phlegmand dairy foods. In fact, many people notice that when they drink too much milk or eat too much cheesethat they end up with more mucous or phlegm in their throat. This is a natural reaction for many peopleand unfortunately, ends up causing more bad breath and lousy tastes.

If you still have your tonsils, you may be harboring a higher number of the bacteria which can lead to amisunderstood phenomenon called tonsilloliths. They are stones in the tonsils that are produced by theconglomeration of mucous draining down the back of the throat and volatile sulfur compoundsproduced by the bacteria which easily end up in the "nooks and crannies" of the tonsils, every time oneswallows.

Here's a home therapy told to me by many of my patients. They claim it works wonders in overcomingthis annoying and troubling problem:

1. They create the AktivOxigen Solution by using 1-2 of the AktivOxigen tablets and placing them in the8 oz. bottle that comes with it. They then add plain tap water.

2. They swallow 1-2 capfuls during the day. Some say it works best 1st thing in the morning, others sayit works best right before bedtime - to avoid morning breath. Others do it during the day.

3. Most patients also place a few of the Nasal-Sinus Drops in their nostrils. These drops penetrate thenose and sinus area and reach the bacteria hiding in places that are otherwise impossible to get to fromthe mouth.

Since the oxygenating solution passes directly over the subjected area, they feel a cleansing action that

they could not otherwise get by rinsing or gargling. Because the drops penetrate their sinuses, the 'badbreath smell' from their nose is gone

SOUR, BITTER, AND METALLIC TASTE


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SUMMARY:

Learn about the causes of sour, metallic, and bitter tastes in your mouth-- as

well as bad breath. If you know the cause of these unfavorable tastes, then you are one step

closer to fixing the problem. The reason that taste disorders are related to bad breath is due to the

sulfur produced by anaerobic bacteria, particularly on the back (dorsum) of the tongue. Although it was

extremely difficult for us to find a direct relationship between sulfide molecules and this area of the

tongue in American medical or dental textbooks, several Asian medical texts made reference to sour,

bitter, and metallic tastes associated with the rear of the tongue. This is very logical because the

bacteria that produce the sulfur compounds breed on the back of the tongue, which is the area that is

susceptible to sour, bitter, and metallic tastes.

Neurologically, the sense of smell and the sense of taste have two distinct physical centers in the brain,

where specific electrical impulses are received. However, they happen to be next door neighbors.

Physical evidence shows that the receptors for the impulses are separate senses that often intermingle

with each other. This causes some to detect a sense of odor, even though there is none, based on a

stimulation in the taste center and vice versa.

Pharmaceutical companies realized early on that it could be very easy to fool the public by creating

strong flavors in oral rinses, which would then be sensed by the brain as if the user's breath was fresh.

One must understand that just as seeing and hearing are two different senses, and so are smelling and

taste. You can have a great mint taste in your mouth (after using Altoids, for example), but the odor

being sensed by the person next to you at work can be a disagreeable sulfur odor. This is true because

the sugar in those products stimulate the bacteria to produce more sulfur compounds.

Some oral rinses are flavored to taste like medicine with the distinct purpose of creating the sense to the

user that product with that flavor is actually doing something.

pH and Tastes:

Bitter, metallic, and sour tastes are all acidic in nature. Our medicated products are the only ones of

their type to be pH balanced in such a manner as to neutralize more oral acids. This is significant when

attempting to raise the pH (make the environment less acidic) and eliminate these tastes in order to

freshen the oral cavity. Instructions for products like TheraBreath's also include procedures in order to

change the pH and methods to better attack the bacteria which are normally very difficult to reach.


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For those individuals who may have a slightly more acidic oral environment/saliva, here's a helpful hint:

Sprinkle a small amount of baking soda on the bristles of your dry toothbrush. Then, place toothgel over

the baking soda to cover the bristles - then brush. The baking soda neutralizes more of the oral acids

and creates a cleaner taste sensation

INGREDIENTS IN MOUTHWASHESTHAT CAUSE BAD BREATH!

ByDr. Harold Katz- BAD BREATH EXPERT

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SUMMARY:

Why Your Oral Products (Mouthwash, Toothpaste, Chewing Gum, Spray, etc.)

May Be CAUSING Bad Breath!

In order to stop bad breath, you must stop the production of the volatile sulfur compounds. The only

safe and clinically-proven way to do so is to oxidize away the sulfur compounds and the bacteria that

create this problem.
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For several decades the large pharmaceutical companies have made commercial products that do not

oxidize away the odorous and lousy-tasting sulfur compounds created by anaerobic bacteria. After

many attempts to "help" the public, the companies only would rely on masking agents which only cover

up the malodor and sour, bitter tastes produced by the sulfur compounds with other stronger tastes (i.e.

medicinal, minty) and fragrances.

Alcohol:

The end result was a masking chemical + high levels of alcohol. Alcohol makes your breath worse.

Alcohol, in chemical terms, is classified as a DESICCANT, or DRYING AGENT. As you know from

information in this website and possibly your own personal problems, the dryer your mouth gets, the

worse your breath gets.

Here's how much alcohol (in Percentage and Proof) is contained in the leading products below:

Product % Alcohol As Proof Other "BAD" IngredientsJack Daniels Bourbon 43% 86

Amaretto Liqueur 28% 56Wine - Chardonnay 12.5% 25

Wine - Merlot 11.5% 23Beer 3 6

TheraBreath Mouthwash 0% 0

You may also ask yourself, "If those common products kill the germs that cause bad breath like they saythey do, then why do I still have bad breath?"

Ingredients in Oral Products

Here are some other strange ingredients added to mouthwash and other oral products!

Sodium Lauryl Sulfate: Stop Your Washing Your Mouth With Soap!

Unfortunately, the public is unaware of the ingredients in products they use on a daily basis. Forinstance, nearly every toothpaste contains an ingredient that has been proven to dry out your mouth and

is now scientifically linked to canker sores. It's called sodium lauryl sulfate (SLS), and is placed intotoothpaste (and some mouthwashes) in order to create foaming! (SLS is also the main ingredient in

your shampoo - go check it out.) The harshness of this chemical has been proven to create microscopicdamage to the oral tissue which lines the inside of your mouth, which then leads to canker sore

production. The microscopic damage and shedding of vital oral tissues provides a protein food source tothe bacteria that create the volatile sulfur compounds of halitosis and taste disorders. That's why

TheraBreath Oral Products have never contained SLS!

SLS acts just like a detergent. It is used in the laboratory as a membrane destabilizer and solubilizer ofproteins and lipids. SLS is used in toothpaste to emulsify (mix) oil and water based ingredients together.

In your toothpaste it creates the foam you get when brushing. Since it is classified as a soap, you willeasily understand why this ingredient can cause drying inside the mouth for many individuals. The

dryness is one of several factors that will lead to bad breath.

Saccharin:


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Would you give saccharin to your children? Well, you are - when you provide them with children'stoothpaste from some of the major companies, take a look at their ingredients.

The only toothpaste, formulated to fight bad breath by oxidation AND which does not contain SLS &saccharin is TheraBreath!

Sodium Chlorate:

This is a chemical that is not an oxygenating compound. It sounds like a chemical used in oxygenatingproducts, but in order for it to even start to produce oxygenation, the pH of the solution would need to

have a pH of -1 (that's right -1!). Historically, scientific papers refer to many cases of accidental sodiumchlorate poisoning. Consequently, oral products containing chlorates were taken off the market in the

UK over 60 years ago (Bibliography of scientific papers on sodium chlorate)!

Benzalkonium Chloride:

Benzalkonium chloride had been used for many years as a preservative in eye drops and also in nasalsprays and drops. Recently, researchers in Europe discovered that this preservative was causing agreat deal of allergic reaction among users. It is now estimated that fully 10% of the population is

allergic to benzalkonium chloride.

Other studies have shown a direct relationship between BKC and contact dermatitis, another allergicreaction.

Based on these facts, pharmaceutical companies have started to produce eye and nasal drops withoutBKC in order to provide better products to the public.

Aktiv-K12 ProBiotics are the latest scientific breakthrough in the treatment of bad

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Streptococcal Bacteriocin-Like InhibitorySubstances: Some Personal Insights intothe Bacteriocin-Like Activities Produced byStreptococci Good and Bad

John Robert Tagg1

(1) Department of Microbiology and Immunology, University of Otago, P.O. Box 56, Dunedin,New Zealand

John Robert TaggEmail:[email protected]:[email protected]

Received: 5 December 2008 Accepted: 9 December 2008 Published online:21 February 2009

Abstract

The background to the discovery and commercial development of the first

Streptococcus salivarius probiotic is documented. A 40-year search of the genus

Streptococcus for a harmless natural antagonist ofStreptococcus pyogenes had as its

operational basis a simple deferred antagonism fingerprinting procedure, theapplication of which results in each tested strain being accorded an inhibitor
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production (P)-type and inhibitor sensitivity (S)-type profile. Systematic application

of this schema has opened a Pandoras Box of novel streptococcal bacteriocin-like

inhibitory substances (BLIS). The numerically prominent commensal S. salivarius is

proposed to have a pivotal population-modulating role within the oral microbiota of

humans. The probiotic strain S. salivarius K12 produces several megaplasmid-

encoded BLIS including the lantibiotics salivaricin A and salivaricin B. Strain K12and other BLIS-producing S. salivarius are currently in use or under development forapplication to the control of a variety of common maladies and infections of the

human oral cavity.

Keywords Bacteriocins - Bacteriocin-like inhibitory

substances - BLIS - Streptococci - Probiotic - Lantibiotic

My first memorable encounter with the bad streptococci came when, as a 12-year

old living in Melbourne, Australia, one of a series ofStreptococcus pyogenes sorethroats initiated an episode of rheumatic fever. I can still recall anxious parents,

aching limbs, visits to cardiologistsbut most of all those penicillin tablets, two a day

for a decade: a recurring reminder that the streptococcus had got the better of me.

From a positive perspective, it seemed I had no residual heart damage. This, I was

reminded, was an incentive to adhere to my daily penicillin dosing regimen, since

repeat attacks of rheumatic fever were apparently far more likely to damage the heart.

At the time, however, this was small compensation for a teenager who had tired of

persistently perspiring penicillinit seemed to me that there just had to be a better

way to keep the streptococcus at bay.

Later, as an undergraduate student at Melbourne University, I was drawn to the studyof microbes. A defining experience occurred in one practical class when Dr. Rose

Mushin introduced the concept of bacterial interference as a means of infection

prevention. Dr. Mushin had just recently returned from a period of study leave with

Professor Renee Dubos at The Rockefeller University and under his influence had

become a devotee of this venerable (Pasteurian in origin) strategy of discouraging

miscreant microbial infection [20]. She cajoled the entire class to consume milk that

had been liberally laced with so-called friendlyEscherichia coli. These apparently

were equipped with bacteriocin (colicin) armory that would enable them, from their

site of encampment in our intestines, to exterminate any susceptible salmonellae that

happened to unwarily stray with their target range. Bacteriocins, we were told, were

proteinaceous antibiotics produced by bacteria that specifically interfered with thegrowth of other relatively closely related bacteria (i.e., they are anticompetitor

molecules).

I was fascinated. Perhaps, I mused, a similar strategy might be applied to afford some

protection against streptococcal infections in the oral cavity. That insight, more than

40 years ago, was for me a revelationI now knew what must be done. To limit

streptococcal assaults of its human host, we should try to bolster the first line of tissue

defense: the indigenous microbiota. In particular, our best allies may perhaps be found

among the relatively harmless oral streptococcal commensals that over the long

course of their co-evolution with humans had probably developed the most effective

weaponry to defend their space against rampaging virulent streptococci. My quest was
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to find an innocuous indigenous streptococcus equipped with targeted bacteriocin fire-

power strong enough to quell S. pyogenes.

I first learnt and applied the basic tools of the bacteriocin trade in a pyocin typing

epidemiological investigation ofPseudomonas aeruginosa cross-infection in hospitals

[34]. I then turned my attention to my nemesis S. pyogenes. There were no reports inthe literature about their production of or susceptibility to bacteriocins. My Ph.D.

mentors had a particular interest in the role ofS. pyogenes in the development ofmyocardial autoimmunity in rheumatic fever and so it was decided that I should

explore the putative role ofS. pyogenes bacteriocins as cardiotoxic agents [33]. A

steady flow ofS. pyogenes cultures came from the Fairfield Infectious DiseasesHospital and to my great joy on 1 September 1969, number 22 in the series was found

to produce bacteriocin-like inhibitory activity against otherS. pyogenes strains whentested in a deferred antagonism assay that I had adapted from the schema of

Pseudomonas aeruginosa pyocin typing [36]. This bacteriocin, later named

streptococcin A-FF22 (SA-FF22), was the first to be isolated from S. pyogenes.

Now it was time to undertake a postdoctoral apprenticeship and from my knowledge

of the streptococcal literature I knew where I should go. Dr. Lewis Wannamaker at

the University of Minnesota had established a leadership role both in S. pyogenesresearch and as a mentor. What followed was three years of exhilarating research

under his tutelage. SA-FF22 was further characterized and shown to be similar to the

Lactococcus lactis bacteriocin nisin, the best known and most widely applied of all

the bacteriocins of Gram-positive bacteria [35]. Also isolated during these Minnesotayears was the first Streptococcus agalactiae bacteriocin, then provisionally named

streptocin B1 [37], but more recently found to be a natural variant of nisin U [45]. The

successful application of nisin as a food preservative had stimulated burgeoning

interest in the potential commercial applications of the bacteriocins of Gram-positive

bacteria [38]. My discovery of two nisin-like bacteriocins produced by streptococciencouraged me to seek more streptococcal bacteriocins, a pursuit that I have never

abandoned.

Following those Minnesota years, I took up an appointment at the University of

Otago. Interest in rheumatic fever was high in New Zealand since the indigenous

Maori and many of the neighboring Pacific Island populations appear particularly

susceptible to this disease. My search was now in earnest to find a bacterial antagonist

ofS. pyogenes. Colleagues from the international streptococcal community (the

Chain Gang) obliged by providing strains of their favorite streptococcal species forme to test for bacteriocin activity.

Initially much time was spent in devising a phenotypic screening method to detect and

differentiate between the various bacteriocin-like activities produced by streptococci.

A bacteriocin fingerprinting schema was devised which was (at least initially)

intended to provide a standardized means of typing strains of beta-hemolytic

streptococcal species according to both their production of, and sensitivity to,

bacteriocin-like inhibitory agents in a deferred antagonism test procedure [32]. Nine

indicator bacteria (I1I9) were utilized and the pattern of inhibition of these indicators

when converted into a triplet code is referred to as the bacteriocin production (P)-type

of the test strain. The complementary detection of the sensitivity of the test strain to apanel of nine different inhibitor-producing streptococci (P1P9) is referred to as
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bacteriocin sensitivity (S)-typing. The combination of P-type and S-type provides the

bacteriocin fingerprint of the test strain. Although tests such as this are now

considered quaintly low-tech, this simple procedure still serves us well as a

preliminary screen to establish the bacteriocinogenicity of all streptococci entering my

laboratory.

It soon became clear that most (if not all) streptococcal isolates from natural

ecosystems either produced bacteriocin-like activities or exhibited relatively specific

insensitivity (immunity) to some of the known streptococcal bacteriocins. The term

BLIS (for bacteriocin-like inhibitory substance) was coined for use as an initial

descriptor for relatively specific apparently proteinaceous interbacterial inhibitory

activities prior to the formal defining of the biochemical characteristics of the agent(s)

and identification of their genetic determinants [29].

P-typing of sets of strains of different species soon showed that a particularly high

occurrence and variety of bacteriocins appeared to be detectable in the species S.

pyogenes, Streptococcus mutans, Streptococcus uberis, and Streptococcus salivarius[30]. Some strains produce multiple bacteriocins and this was particularly apparent in

S. salivarius. As more has become known about the biochemical and genetic basis ofthese bacteriocins, classification schemas have correspondingly evolved to

accommodate this increased knowledge.

The bacteriocins of Gram-positive bacteria are generally considered to be

anticompetitor antibiotics, having in common their ribosomally synthesised

composition and targeted killing of other bacteria, most typically including some that

are relatively closely related to the producer. We recently proposed a schema for their

classification which comprises four major divisions: (a) Class I post-translationally

modified small (10 kDa) proteins, and (d) Class IV cyclic peptides [14].

Reports of bacteriocins exhibiting toxicity for eukaryotic cells are rare, though

bacteriocin loci are sometimes closely linked to virulence determinants [42].

A wide variety of bacteriocin types have subsequently been isolated from the strains

of BLIS producers (P1P9) and BLIS indicators (I1I9) used in the streptococcal

bacteriocin fingerprinting schema (Table 1). Those described to date include: (a)

five lantibiotics (Class I bacteriocins) belonging either to Type AI (nisin U from I4;

nisin U2 from P; and streptin from P5) or Type AII (SA-FF22 from P2 and salivaricin

A1 from P1) and (b) two Class III bacteriocins of either Type IIIa (stellalysin fromP6) or Type IIIb (SA-M57 from P7 and dysgalacticin from P4 and I7).Table 1 Identity of bacteriocins produced by standard producer and indicator strains

CodeStrain

identity

Bacteriocin product Mass

(kDa)Comments References

Name Type

Standard producer strains

P1S. pyogenesM4

Salivaricin

A1

Class I

type AII

lantibiotic

2.327

Variant of

salivaricin A.

Variety of other

natural variants

now detected

[31]

P2 S. pyogenes SA-FF22 Class I 2.794 First [17]
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CodeStrain

identity



Name Type

FF22type AII

lantibiotic

streptococcal

bacteriocin

characterized

P3S. agalactiae74-628

Nisin U2

Class I

type AI

lantibiotic

3.029Variant of nisin

U[45]

P4

S.dysgalactiaeW2580

Dysgalacticin

Class III

type b

nonlytic

protein

21.5

Plasmid-encoded

Sec-dependent

anionic protein

[10]

P5S. pyogenes

M28689Streptin

Class I

type AI

lantibiotic

2.424

Prepeptide

processing by

streptococcalprotease SpeB

Wescombe

and Tagg [41]

P6

S. constellatussubsp.

constellatusT29

Stellalysin

Class III

type a lytic

protein

29.0

Similar to the

bacteriolysin

zoocin A. Also a

producer of

stellacin.

[11]

P7

S. pyogenes

71-724 SA-M57

Class III

type b

nonlyticprotein

17.0

Plasmid-encoded

Sec-dependent

protein with

similar predictedsecondary

structure to

dysgalacticin

[9, 26]

P8Enterococcusfaecalis T-142

BLIS activity not

yet characterized

P9S. pyogenes71-722

BLIS activity not

yet characterized

Standard indicator strains

I1

Micrococcus

luteus T-18 BLIS-negative

I2S. pyogenesFF22

SA-FF22

Class I

type AII

lantibiotic

2.794 Same as P2

I3

S. constellatussubsp.constellatusT29

Stellalysin

Class III

type a lytic

protein

29.0 Same as P6

I4 Streptococcusuberis ATTC27958

Nisin U Class I

type AI

lantibiotic

3.029 First nisin variant

characterized

from a

[45]
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CodeStrain

identity



Name Type

nonlactococcal

strain

I5S. pyogenesM4

Salivaricin

A1

Class Itype AII

lantibiotic

2.327 Same as P1

I6Lactococcuslactis T-21

BLIS-negative

I7S. pyogenes71-698

Dysgalacticin

Class III

type b

nonlytic

protein

21.5

First S. pyogenesshown to

produce

dysgalacticin.

Also producer of

streptin

Heng and

Tagg,

unpublished

data

I8S. pyogenesW-1

Streptin

Class I

type AI

lantibiotic

2.424

I9

S.dysgalactiaesubsp.equisimilis T-

148

No BLIS activity

characterized

Numerous other streptococci, initially identified as BLIS producers from applicationof the fingerprinting schema, have subsequently provided sources of a potpourri of

novel bacteriocins including members of: (a) Class I Type AII lantibiotics (salivaricin

A and salivaricins A2A5 from S. salivarius) [44], (b) Class I Type C (two-

component) lantibiotics (BHT-A from S. rattus) [15], (c) Class II Type IIa small10 kDa bacteriolytic proteins(zoocin A from S. equi subsp.zooepidemicus) [25], (g) Class III Type IIIb large

>10 kDa nonbacteriolytic proteins (corynicin JK and enterococcin V583) [28], and (h)Class IV cyclic bacteriocins (uberolysin from S. uberis) [46].

A more focused approach in the quest for an antagonist ofS. pyogenes came in the

form of 6-year prospective study of 100 Dunedin schoolchildren. The aim was to

regularly document the composition of the childrens oral microbiotas and to note if

and when each child acquired S. pyogenes. Attention became focused upon BLIS-

producing S. salivarius. This was promising because S. salivarius has an almostblemish-free record in its commensal association with humans [3]. A follow-up study

of 780 Dunedin schoolchildren found two major types of BLIS activities produced by

theirS. salivarius, the corresponding P-type patterns being 226 (11% of children

positive) and 677 (9% positive) [5]. A further 20% of the children had S. salivarius of
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other P-type designations. The striking outcome was that significantly more of the

children who experienced relatively few S. pyogenes acquisitions had largepopulations of P-type 677 S. salivarius on their tongues. These strains typically

produce salivaricin A, a lantibiotic inhibitory in vitro to most S. pyogenes [24].

Within hours of our birth, the species S. salivarius achieves a numerically prominentstatus within the teeming (but remarkably stable) multispecies microbial zoo that is

our oral microbiota. Large populations persist throughout our lives on healthy oral

mucosae, especially lingual surfaces. When S. salivarius numbers are depleted,

unbalanced overgrowth ofCandida or of black-pigmented anaerobes can occur,

resulting, respectively, in the unpleasant clinical condition, oral thrush [19] andhalitosis [18]. It seems that due to its strategic location and dominant numbers, S.

salivarius is particularly well placed to execute a population surveillance andmanagement (i.e., sentinel) role within the oral microbiota.

In addition:

1. A high proportion ofS. salivarius produce BLIS activity against S. pyogenes,and multiple bacteriocins are commonly produced by individual isolates [44].

For example, S. salivarius K12 produces the lantibiotics salivaricin A and

salivaricin B, as well as various other (as yet uncharacterized) bacteriocins

[16].

2. When a salivaricin A-producing S. salivarius population is present, some

other bacterial species on the tongue show increased levels of specific

resistance to this bacteriocin [39].

3. S. salivarius bacteriocins appear typically to be encoded by loci on very large(mega) plasmids (size range 160220 kb) This mega-plasmid DNA is

transmissible in the human oral cavity between different S. salivarius strains[43].

4. Loci encoding homologs of some lantibiotics (salivaricin A, salivaricin B,

streptin, and SA-FF22) produced by various other oral streptococcal species,including S. mitis, S. pyogenes, S. equisimilis, and S. mutans, have also beendetected in S. salivarius mega-plasmids [43]. These observations are

consistent with S. salivarius mega-plasmids functioning as flexible

receptacles for the acquisition and expression of bacteriocin loci putatively

gathered from (or donated to) a variety of other oral streptococci.

5. Although principally located on the tongue, S. salivarius is also detected in

large numbers within the pharyngeal microbiota [27]. Here, bacteriocin-producing strains may directly interact with and interfere with the

proliferation ofS. pyogenes.
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6. S. pyogenes strains typically harbor at least partial loci for one or more

bacteriocins of the lantibiotic class (salivaricin A1, SA-FF22, or streptin

but, apparently not salivaricin B). Although only relatively few S. pyogenesactually produce lantibiotic peptides, most appear to have retained the ability

to express immunity (insensitivity) to various of these lantibiotics. It hasrecently been shown that expression by S. pyogenes of salivaricin A

immunity can confer protection against the killing action of defensins

(cationic molecules similar to lantibiotics produced by phagocytes) [21].

Hence it is speculated that the expression of lantibiotic immunity

determinants may be important for intracellular persistence (carriage) ofS.

pyogenes within the pharyngeal epithelium.

7. The action of salivaricin A against S. pyogenes strains expressing salivaricin

A immunity is bacteriostatic rather than bacteriocidal. It is possible that thepresence of inhibitory levels of salivaricin A in pharyngeal biofilms actively

encourages relatively slow proliferation ofS. pyogenes, such as occurs in the

carriage state.

8. In some in vivo studies it has been shown that ingestion of preparations ofS.

salivarius K12 can be followed by elevation of salivary levels of gamma

interferon, potentially providing heightened short-term protection to the host

against viral infection (C. Chilcott, BLIS Technologies Ltd, personal

communication). Teichoic acid-containing cell wall fragments present in the

freeze-dried S. salivarius K12 preparations may have a role in eliciting thisresponse. On the other hand, strain K12 appeared to downregulate the innate

immune responses of human epithelial cells in vitro [4].

9. Specific SalA auto-inducing activity has been detected in the saliva of

subjects after they have been colonized with SalA-producing strains ofS.

salivarius [44].

10. Colonization of children with salivaricin A-producing S. salivarius broughtabout a marked stimulation of clonal expansion in indigenous populations of

salivaricin A-producing S. salivarius already present in the childrens mouths[6].

Implementation of anti-S. pyogenes replacement therapy using BLIS-producing S.salivarius appears to offer an ecologically sound strategy for streptococcal control. Ofall the bacterial species known to regularly inhabit the human oral microbiota in large

numbers, S. salivarius is perhaps the most innocuous. There are no reports of this

species causing infections in the oral cavity and the rare instances of its association

with bacteremia or meningitis have occurred in immunologically compromisedpatients or following trauma to the patients tissues [3]. Because S. salivarius is
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common, not only on the dorsum of the tongue but also on the oropharyngeal mucosa,

it is well positioned to directly repel invasion by S. pyogenes.

The P-type 777 prototype S. salivarius strain K12 produces two lantibiotics,

salivaricin A2 (a variant of salivaricin A) and salivaricin B, each having strong anti-S.

pyogenes inhibitory activity [16]. Strain K12 has now been adopted by the NewZealand company BLIS Technologies Ltd as its lead probiotic strain in a product

marketed as BLIS K12 Throat Guard which aims to assist in maintaining a healthy

throat (http://www.blis.co.nz) (Fig. 1). The patent-protected S. salivarius K12 and

otherS. salivarius are currently either in use or under development for application to

the control of a range of oral and upper respiratory tract infections and maladies. For

example, preliminary studies of otitis media-prone infants treated with a pediatric

formulation of strain K12 for a two-week period prior to ventilation tube placement

showed that colonization of the adenoid tissue can be achieved with S. salivarius [22,

40]. Also, colonization of the human tongue with strain K12 has also been shown to

effect reduction in oral halitosis scores [1,2]. The safety of strain K12 has been

extensively investigated in a series of in vitro and in vivo tests [3].
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Fig. 1 Streptococcus salivarius K12 and Streptococcus pyogenes characters used by BLISTechnologies Ltd to depict the two adversaries that engage in oral cavity germ warfarefollowing use of the product BLIS K12 Throat Guard

Colonization with strain K12 provides an inexpensive and relatively specific means of

reducing the occurrence of streptococcal pharyngitis and potentially also an

alternative to antibiotic prophylaxis for the prevention of rheumatic fever recurrences.

Acute S. pyogenes infections and their nonsuppurative sequelae continue to exact their

toll on susceptible populations. Reports of infection by flesh-eating streptococci and

the increase in cases of streptococcal toxic shock syndrome highlight the need for

improved methods to combat aggressive S. pyogenes. To date, the only effectivestrategy has been treatment of the acute streptococcal infections as they become


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clinically apparent by administration of therapeutic doses of a broad-spectrum

antibiotic like penicillin. Also, because there is currently no anti-S. pyogenesimmunization available, the only means of protecting at-risk individuals is antibiotic

prophylaxis. These approaches have many inherent problems: the cost of the

antibiotics, the possibility of adverse host reactions, severe disruption of the

indigenous microbiota, and bacterial resistance development. Associatedcomplications are the S. pyogenes carrier state and antibiotic treatment failures. Onlytime will tell whether oral microflora manipulation by implantation of probiotic S.

salivarius K12 can provide an enduring solution to the S. pyogenes problem.

The use of probiotics in medical practice

Barbara Mombelli ,Maria Rita Gismondo

Abstract

Probiotics are defined as living organisms, beneficial to health when ingested. Different species of

microorganisms such as lactic acid bacteria or yeasts have been proposed for human use. These

microorganisms differ from each other and it is, therefore, unlikely that they will act in the same

way. Probiotics could be used for several conditions such as diarrhoea, candidal vaginitis, urinary

tract infections, immune disorders, lactose intolerance, hypercholesterolaemia and food allergy.The effects of probiotics in some of these conditions have been directly observed, in others it has

been only suggested on the basis of in vitro studies and from experimental animal models.

Controlled trials are needed to determine the scientific basis for their use, the correct formulation

and ways of administration in different clinical situations

THERABREATH AKTIV-K12 PROBIOTICCHEWING GUM


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SUMMARY: THE WORLD'S FIRST PROBIOTIC CHEWING GUM WITH 500

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IMPROVES LONG TERM FRESH BREATH BY TARGETING ODOR

PRODUCING BACTERIA.

PACKS FIVE TIMES MORE GOOD BACTERIA THAN PREVIOUS

VERSIONS OF AKTIV-K12, WORKING FASTER THAN ANY OTHERORAL CARE PROBIOTIC
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CLINICALLY DEMONSTRATED TO PROVIDE OTHER POTENTIAL

HEALTH BENEFITS TO THE ORAL CAVITY, INCLUDING EARS

NOSE, AND THROAT.

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Aktiv-K12 ProBiotic Chewing Gum (1 Sheet)

Price: $15.00

Aktiv-K12 ProBiotic Chewing Gum (3 Sheets)

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We've sold Aktiv-K12 Probiotics now for over 6 years, and I'm consistently amazed at the buzz

generated by oral care probiotics. Now more than ever, the probiotic revolution is making headlines. If

you've been thinking about trying Probiotics, then you'll want to read every word of this article.

First, let me explain why this new probiotic chewing gum delivery system is significant:

As most of you know, the major benefit that we've been proclaiming since 2004 is our probiotic's ability

to improve your level of long term fresh breath through the production of natural BLIS proteins which

prevent bad breath bacteria (sulfur-producing anaerobes) from taking over the tongue and throat.

Our new probiotic chewing gum packs FIVE TIMES more good bacteria into each piece of gum than

previous versions of Aktiv-K12. Because of this optimal concentration, absorption and growth takes

place rapidly and effectively. To get the maximum benefit, make sure you read the directions on the

package.

Why does it work on bad breath? This Aktiv-K12 is a new generation of probiotic that specifically targets

BLIS bacteria. These are the germs that are responsible for bad breath.

Unlike other oral care probiotics that use competitive inhibition to starve hostile bacteria, our probiotic

neutralizes these bacteria to eliminate bad breath.

The latest research on Aktiv-K12 has shown some amazing results in other fields:

Throat Health: A study in New Zealand on school age children showed that users of K12 were 50%

less likely to acquire the bacteria that leads to strep throat! (the BLIS proteins work against S. pyogenes,

the bug involved in sore throats).

Ear Infections (otitis media): As most parents already know, middle ear infections are one of the most

common infections in

children. What's surprising is

that the bacteria that infect

the middle ear don't enter

through the outer ear. They

come up through the back of

the throat and then via the

Eustachian tube into the

middle ear area where they gain access to the interior of the ear drum.


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A study showed that the use of Aktiv-K12 by young children reduced the incidence of recurrent ear

infections.

Immune Response: Users of Aktiv-K12 reported that use of the probiotic at the onset of flu-like

symptoms helped prevent further development of these symptoms. Scientific studies have shown that

Aktiv-K12 leads to an increase in the levels of Interferon-Gamma in saliva. Interferon-Gamma is known

to contribute to non-specific immunity against many intracellular bacteria and viruses.

Reduction in Inflammation (may help with symptoms of gum problems): A study in the scientific

journal "INFECTION and IMMUNITY, Sept. 2008" showed that K12 is one of the only bacteria shown by

electron microscopy to interact and modulate human epithelial cells. This promotes homeostasis and

prevents the stimulation of harmful inflammatory responses and cell death caused by pathogens.

Homeostasis refers to the body's ability to physiologically regulate its inner environment. This regulation

ensures the body's stability in response to fluctuations in the outside environment.

One of the best features of Fresh Breath Probiotic Chewing Gum is that this gum tastes great! It uses

natural raspberry and pomegranate to give you a burst of great taste (and antioxidants as well). The

goal of this gum is to deliver a healthy dose of GOOD BUGS. But why not make it taste great, too? We

also use natural xylitol as the sweetener. Many studies have shown the efficacy of xylitol in helping to

prevent tooth decay.

Most importantly, this gum is IDEAL for children because of the benefits of stopping sore throats and ear

infections. So, if you're looking for a more natural alternative to help your kids (and yourself) stay

healthy, then my Fresh Breath Probiotic Chewing Gum is right for you.

Detailed Directions of Use

In order to make the tongue most receptive to Aktiv-K12, all you need to do is the following:

1. Brush your teeth and tongue for about 2 minutes with TheraBreath Toothpaste.

2. Rinse with TheraBreath Rinse, spit out.

3. Gargle with TheraBreath Rinse (you want your throat to be receptive as well because

of Aktiv-K12's ability to help prevent sore throats)

4. Then, chew one piece of gum. That's it for the day.

5. Repeat for the next 7 days and your Probiotic Therapy is done for the month.

Repeat in one month. Make sure to keep your mouth oxygenated to maintain the health of Aktiv-K12

probiotics by using TheraBreath Toothpaste and Oral Rinse as your daily oral hygiene formulas.

Oral Probiotic

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Transcript of Oral Probiotic