Unique features of HU58®


  • Human origin: Samples isolated from gastrointestinal (GI) tract of 29 healthy volunteers confirmed the presence of B. subtilis HU58® in the human GI-tract.1
  • Immuno-modulatory effect: Interacts with toll like receptors, stimulates the cells within the Gut Associated Lymphoid Tissue (GALT) and, thus activates the innate immunity.2 HU58® has shown an increase in butyric acid, a Short Chain Fatty Acid (SCFA), which is well known for its protective effects towards the intestinal epithelium and for stimulation of the host immune system.3
  • High sporulation efficiency: HU58® has a high sporulation efficiency which may reflect the necessity to adapt rapidly to movement through the GI-tract. Sporulation is found to be extremely rapid with maximum spore count after just 8 hrs of post-induction.4
  • Gastric stability: HU58® survives the acidic pH of 2-4 of the stomach.4
  • Stability at high temperature: Stable at room temperature (up to 45°C) and up to 80°C. HU58® has proven stability in high temperature baking application such as biscuits at 235°C for 8 minutes.4
  • Storage without refrigeration: No cold chain required for storage and transportation.5
  • Biofilm formation: Produces biofilm in anaerobic condition, which facilitates the robust growth, promotes adherence of HU58® to the mucosal epithelium and enables it to persist longer in the GI tract.4
References

1. Hong HA, Khaneja R, Tam MK, et al. Bacillus subtilis isolated from the human gastrointestinal tract. Research in Microbiology.2009; 160: 134e143.
2. Huang JM, Ragione RM, Nunez A, et al. immunostimulatory activity of Bacillus spores. FEMS Immunol Med Microbiol.2008; 53:195–203.
3. Evaluation of the Bacillus subtilis strain HU-58 in the SHIME technology platform. Synergia Life Sciences Pvt Ltd. 2013.
4. Permpoonpattana P, Hong HA, Khaneja R, et al. Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient. Beneficial Microbes. 2012;3(2):127-35.
5. Cutting SM. Bacillus probiotics. Food Microbiology. 2011;28: 214e220. Cutting SM. Bacillus probiotics. Food Microbiology. 2011;28: 214e220.