Definition:

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HOLIVE®Lacticaseibacillus paracasei Health Benefits:

HOLIVE®Lacticaseibacillus paracasei is a Gram-positive, facultatively anaerobic lactic acid bacterium. Originally classified within the genus Lactobacillus, it was reclassified into the genus Lacticaseibacillus in 2020 based on whole-genome sequencing results. This strain exhibits non-spore-forming, non-motile rod morphology and appears as single cells or short chains. On MRS medium, it forms circular, creamy-white colonies with well-defined margins. As an established probiotic strain of human and animal gut flora, L. paracasei has well-documented safety and probiotic properties and is widely used in food products, health supplements and dietary supplements.

■ Source

HOLIVE®Lacticaseibacillus paracasei has a variety of natural sources. The primary sources are traditional fermented dairy products, fermented plant foods and fermented grains, with cheese and yoghurt being the most significant sources of isolation for this strain. It is a key component of the gut microbiota in the intestines (colon and rectal segments) of healthy humans, as well as in the oral cavity and vaginal mucosa. It is also present in the intestinal contents of ruminants (such as cattle and sheep), demonstrating host adaptability. Commercial strains are derived from various sources, primarily from healthy human intestines, traditional fermented foods, and unique fermented dairy products. Following screening, cultivation, and safety assessments, these strains are used commercially.

Particularities of HOLIVE®Lacticaseibacillus paracasei:

Product Specifications:

HOLIVE®Lacticaseibacillus paracasei is available in the following specification and contents, and accept customoziation.

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☑ HOLIVE®Lacticaseibacillus paracasei powder 10 billion CFU/g

Product quality standards:

● In house, Food grade

▶ Regulating gut microbiota composition

▶ Regulating intestinal motility

HOLIVE®Lacticaseibacillus paracasei Applications:

Thanks to its excellent gastrointestinal tolerance, colonisation capacity and distinct probiotic functions, HOLIVE®Lacticaseibacillus paracasei powder has found widespread application in dietary supplements, food and beverages, special dietary products and pet foods.

HOLIVE®Lacticaseibacillus paracasei is primarily used in the dietary supplement sector. Capsule formulations (hard or enteric-coated) target functions such as gut regulation, immune enhancement and intervention against Helicobacter pylori. These formulations may contain single or composite strains (combined with Bifidobacterium or Lactobacillus acidophilus). Prebiotics (fructooligosaccharides, galactooligosaccharides or inulin at inclusion levels of 5-10%) are also added to promote strain colonisation. Powder formulations (single-dose sachets/tubs) are designed to be portable and palatable for all demographics (children, adults and the elderly). Taste modification uses sugar-free sweeteners and flavourings to reduce bitterness, which is a by-product of probiotic metabolism.

Chewable or orally disintegrating tablets are suitable for people with swallowing difficulties, such as the elderly and children, as well as for travel scenarios. Chewable tablets predominantly feature sweet and sour flavours (citric acid at 0.5-1% and malic acid at 0.3-0.5%), and include the following excipients: mannitol (a bulking agent at 30-40% to enhance palatability), microcrystalline cellulose (a disintegrant at 10-15%), and magnesium stearate (a lubricant at 0.5-1% to prevent excessive impact on live bacteria).

In the food and beverage sector, HOLIVE®Lacticaseibacillus paracasei primarily focuses on functional foods. Fermented dairy products emphasise gut health and relief from lactose intolerance. Solid beverages, such as probiotic powder mixes and electrolyte drink powders, are marketed as instant replenishment drinks for athletes, office workers and children. Baked goods such as probiotic bread and biscuits serve as functional staples that emphasise daily wellness and gut health.

HOLIVE®Lacticaseibacillus paracasei is also used extensively in special dietary products targeted at specific demographics. Special dietary products for infants (such as infant probiotic powders and formula milk) are designed for children aged 0–3 years and aim to improve gut microbiota, alleviate diarrhoea and constipation, and enhance immunity. Special diets for the elderly (high-activity probiotic powders and nutritional supplements) address the decline in gut function and immunity experienced by older adults, emphasising intestinal regulation and immune enhancement. Special diets for diabetics (sugar-free probiotic powder) help to regulate blood sugar and improve gut metabolism.

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​​​​​​​The pet food sector is an emerging application area for HOLIVE®Lacticaseibacillus paracasei, with products designed to regulate pets' guts and alleviate diarrhoea, constipation and indigestion.

HOLIVE®Lacticaseibacillus paracasei can colonise and proliferate extensively within the colon, regulating the balance of microbes through two mechanisms. Firstly, it ferments carbohydrates to produce short-chain fatty acids (SCFAs), such as lactic acid and acetic acid. This lowers the intestinal pH, which is maintained at 4.5-5.5, and creates an acidic environment that is unfavourable for harmful bacteria, such as Escherichia coli, Salmonella, Clostridium perfringens and Clostridium difficile. Secondly, it produces antimicrobial peptides, such as lactoferrin and plantaricin, which directly inhibit the synthesis of cell membranes or metabolic processes in harmful bacteria, thereby reducing their colonisation of the intestinal mucosa.

HOLIVE®Lacticaseibacillus paracasei has beneficial effects on various types of diarrhoea. Regarding antibiotic-associated diarrhoea (AAD), L. paracasei reduces the incidence of AAD (clinical data indicates a reduction of 40-60%) and shortens the duration of diarrhoea (an average reduction of 1.5-2 days) by replenishing beneficial gut flora and repairing the intestinal mucosal barrier. For traveller's diarrhoea and acute childhood diarrhoea associated with rotavirus infection, the short-chain fatty acids (SCFAs) produced by L. paracasei regulate intestinal osmotic pressure, reducing fluid loss. Meanwhile, antimicrobial peptides inhibit pathogenic bacteria, alleviating diarrhoea symptoms (a daily intake of 109 CFU for seven consecutive days increases the diarrhoea relief rate by 55%). SCFAs (particularly butyrate), which are produced by L. paracasei fermentation, stimulate mucus secretion in intestinal epithelial cells. This softens faeces while promoting intestinal smooth muscle contractions. This increases both defecation frequency and stool volume.

▶ Repairing the intestinal mucosal barrier

The intestinal mucosal barrier is the body's primary line of immune defence. HOLIVE®Lacticaseibacillus paracasei enhances this function through three mechanisms: Firstly, it secretes adhesion proteins (S-layer proteins and adhesins) that bind tightly to intestinal epithelial cells, thereby reducing intestinal permeability. Secondly, it promotes the proliferation and repair of intestinal epithelial cells (intestinal villus cells), thereby increasing villus length and density to enhance nutrient absorption and barrier integrity. Thirdly, the butyric acid that it produces serves as an energy source for intestinal epithelial cells, thereby boosting their metabolic activity and reducing mucosal damage caused by inflammatory factors such as TNF-α and IL-6.

☑ HOLIVE®Lacticaseibacillus paracasei powder 20 billion CFU/g

■ Biological characteristics

The probiotic properties of HOLIVE®Lacticaseibacillus paracasei stem from its ability to colonise the gut and the effects of its metabolites, such as lactic acid, bacteriocins and short-chain fatty acids. It can colonise and proliferate extensively within the human gut, inhibiting the growth of harmful bacteria by lowering intestinal pH through acid production and by secreting antimicrobial peptides. It also promotes the proliferation of beneficial bacteria and maintains gut microbiota balance. Furthermore, it improves intestinal dysfunctions such as diarrhoea and constipation. It ferments carbohydrates to produce lactic acid and short-chain fatty acids; butyric acid in particular serves as an energy source for intestinal epithelial cells. This aids the repair of the intestinal mucosal barrier and reduces inflammation triggered by increased intestinal permeability. It also assists in lactose breakdown, alleviating symptoms of lactose intolerance.

▶ Relieving lactose intolerance

Some people do not produce enough lactase in their intestines to break down the lactose found in milk, cheese and other dairy products. This can lead to bloating, diarrhoea and abdominal pain. However, HOLIVE®Lacticaseibacillus paracasei synthesises its own lactase enzyme, which breaks down lactose in the gut into glucose and galactose, both of which are readily absorbed by the body. At the same time, the lactic acid produced during fermentation helps to regulate intestinal pH levels, thereby promoting the secretion of endogenous lactase.

■ Production process

The industrial production of HOLIVE®Lacticaseibacillus paracasei primarily employs liquid deep-fermentation processes. Core steps include strain selection and activation, seed culture expansion, deep fermentation, separation and purification, freeze-drying protection and drying. Superior strains that exhibit high tolerance, a strong colonisation capacity and specific physiological activities (such as immunomodulation and cholesterol reduction) are selected. These are then activated in MRS medium to produce the seed culture. This is then inoculated into seed tanks and cultured anaerobically at 37 °C for 24-36 hours to serve as inoculum for the fermentation tanks. During deep fermentation, the medium formulation is optimised with real-time monitoring of parameters including bacterial concentration, pH and dissolved oxygen. Once fermentation is complete, bacterial pellets are collected via centrifugation to remove medium components from the fermentation broth. The pellets are then washed two to three times with sterile physiological saline solution for further purification. Freeze-drying protectants are then added to the bacterial pellets, which are thoroughly mixed and subjected to freeze-drying. Depending on the required product, the freeze-dried bacterial powder is blended uniformly with excipients such as lactose, maltodextrin, dietary fibre and probiotic protectants. The mixture is then processed into final products via tableting, capsule filling or powder packaging. Some products incorporate coating materials (e.g. hydroxypropyl methylcellulose or gelatin) for microencapsulation to further enhance survival rates of the bacterial strain within the gastrointestinal tract.

☑ HOLIVE®Lacticaseibacillus paracasei powder 50 billion CFU/g

☑ HOLIVE®Lacticaseibacillus paracasei powder 100 billion CFU/g