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SupraBiotic™ The Slimming Probiotic™ Ingredients

You may have noticed that almost no probiotic formulas contain just a single species of bacteria, nowadays. And, if you did not, I will just say that it is for a good reason. They work better in combination. Microbial diversity is good. Essentially, a diverse gut is a healthy gut.

However, you do not want to just throw every single commercially available species and strain into a product as so many companies do. They need to be rationally combined. If not, they can interfere with each other’s actions and compete for space and resources.

But, the most interesting benefit of probiotic combinations is through cross-feeding. This is when one bacterial strain produces metabolites the others use for fuel, as we will discuss in a bit.

Right now, let’s get to the SupraBiotic™ probiotic combination.

Bifidobacterium breve

Suppresses the accumulation of body weight and fat mass

Improves lipid metabolism and insulin/leptin sensitivity

Combats LPS induced inflammation and leaky gut

Inhibits enemy of leptin/insulin sensitivity Toll-like Receptor-4 (TLR-4) activity

Reinforces intestinal epithelial cells and mucosa, improving the physical barrier of the intestine

Bifidobacterium animalis subsp. lactis

Increases short chain fatty acid (SCFA) production to distal parts of the colon, meaning it has a long acting mechanism of action

Shifts the microbiota toward that of a lean phenotype

Negatively associated with body mass index and obesity

Reduces hunger, weight gain, fat mass accumulation and preserves glucose tolerance

Reverses inflammation induced insulin resistance

Improved the efficacy of AMPK agonist metformin, suggesting potentiation with this pathway

Reduces LPS and inflammation, preserving gut barrier function and recovery in response to stress

Lactobacillis plantarum

Higher in lean subjects

Inhibits weight gain, fat storage, fat cell formation, adipose cell size, and adipose tissue mass

Reduces plasma glucose, insulin, triglycerides, and oxidative stress levels

Increases fatty acid oxidation

Improves insulin and leptin sensitivity against an obesity promoting diet via up-regulation of PPAR-alpha

Increases in leptin levels even during weight loss

Preferentially directs calories toward lean tissue

Synergistic with other probiotics as well as with polyphenols

Increases levels of the genus Bacteroides while reducing the Firmicutes:Bacteroides ratio

Potent anti-inflammatory, attenuating signaling of LPS and TLR-4

Increased tight junction protein formation and improved intestinal barrier function

Lactobacillis gasseri

Mitigates bodyweight and fat mass increases in obesity promoting diets

Decreases both visceral and subcutaneous adipose tissue

Increases insulin and leptin sensitivity via adiponectin (which activates AMPK)

Elevates total energy expenditure

Increases tight-junction protein expression and improves intestinal barrier function

Inhibits LPS production, intestinal permeability, and adipose tissue inflammation

Lactobacillis rhamnosum

Reduces weight gain, fat mass, and fat synthesis

Increases Bacteroides and improves the obesity associated Firmicutes:Bacteroides ratio

Increases insulin and leptin sensitizing peptide adiponectin (which activates AMPK)

Raises leptin levels even with weight loss

Enhances fatty acid oxidation and insulin sensitivity via activation of AMPK in both adipose and skeletal muscle tissue

Upregulates thermogenesis

Decreases LPS and LPS induced systemic inflammatory markers, as well as TLR-4 expression

Protective of microbial composition, inflammation, tight junction proteins, and gut barrier function against a high fructose diet as well as alcohol

Anxiolytic in response to stress

Bifidobacterium adolescentis

Higher in lean than obese populations and levels predict leanness, in general

Reduces bodyweight, visceral adipose tissue, and fat mass, while improving insulin resistance

Synergistic with polyphenols

Most important as THE archetypal cross-feeder of several of the most important and impressive strains of bacteria

Produces acetate and oligosaccharides which are then consumed by acetate utilizing, butyrate and propionate producing bacteria — the ones that are not commercially available

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