The future is Bacillus
As many people are learning,Bacillus spp. are gaining interest in human health related functional food research. This is partly due to their enhanced tolerance and survivability under hostile environment of the GI-tract. In addition, bacilli are more stable during processing and storage of food and pharmaceutical preparations, making them more suitable candidate for health promoting formulations. Most importantly, Bacillus strains also possess biotherapeutic potential due to their ability to interact with the host internal environment, producing antimicrobial peptides and small extracellular effector molecules (Elshaghabee, Rokana, Gulhane, Sharma, & Panwar, 2017). Besides having direct effect over host health, strains of Bacillus are currently also being employed for protective and therapeutic effect against several systemic clinical syndromes particularly, metabolic disorders (Elshaghabee et al., 2017). Several studies have established that natural products involving Bacillus spp. can be an alternate, safe and cost-effective therapy for the management of metabolic syndromes. For example, one study demonstrated that 13 weeks of dietary intervention with B. licheniformis fermented soybean paste significantly prevented obesity related parameters in diet induced obese mice (Choi et al, 2016). Fermented soybean fed group displayed lower values for blood glucose, insulin, serum and hepatic lipid profile, and body weight compared with high fat diet control group. The anti-obesity activity was attributed to the production of poly gamma glutamic acid by selective strains. The anti-diabetic functionality of B. licheniformis fermented soybean had also been attributed to the reduced accumulation of beta amyloid in brain hippocampus, preventing beta amyloid mediated insulin resistance and beta cell death. The anti-diabetic and antilipidemic properties of biosurfactant produced by B. subtilis rendered protection to pancreatic beta cells. They also improved serum lipid profile by promoting HDL-cholesterol and delaying the absorption of LDL-cholesterol and triglycerides. Many studies found literature searches clearly support the rich bio-therapeutic potential of spore forming Bacillus strains, which further needs validation in human clinical trials. “In light of the above reports, it can be stated that the candidate probiotic Bacillus strains themselves or their metabolites could also be considered as a potential candidate for management of metabolic disorder” (Elshaghabee et al., 2017). Future studies on the impact of reduced neuroinflammation and leptin resistance could be an interesting angle for Bacillus spores
Where can you buy these? I currently have had great success with Megaspore.
Choi, J. H., Pichiah, P. B. T., Kim, M. J., and Cha, Y. S. (2016). Cheonggukjang, a soybean paste fermented with B. licheniformis 67 prevents weight gain and improves glycemic control in high fat diet induced obese mice. J. Clin. Biochem. Nutr. 59, 31–38. doi: 10.3164/jcbn.15-30
Elshaghabee, F. M. F., Rokana, N., Gulhane, R. D., Sharma, C., & Panwar, H. (2017). Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives. Front Microbiol, 8, 1490. doi:10.3389/fmicb.2017.01490