- Helps to maintain integrity of the intestinal wall
- Inhibits bacterial attachment to gut epithelial cells
- Reduces proliferation of undesirable bacteria in the gastrointestinal tract
- Stimulates immune receptors
The "Friendly" Yeast Plus Protective Polysaccharides
The Discovery of Saccharomyces boulardii
Most Americans, if they know about yeasts at all, know only about bakers and/or brewers yeasts, that is, the yeasts used to make bread and to produce beer and wine. Health-minded shoppers likely will have heard of Candida albicans, the source of certain digestive and other health complaints. Very few individuals, however, realize that several yeast species have highly desirable effects. Saccharomyces boulardii is one of the "friendly" yeasts. Even the common yeast Saccharomyces cerevisiae has surprising benefits when utilized as a source of mannan-oligosaccharide (MOS).
The story of Saccharomyces boulardii goes back to the early years to the Twentieth Century. In the 1920's, the French had a significant presence in Indochina. Many foodstuffs found in the relatively cool climate of Western Europe could not be introduced in the much warmer temperatures found in Southeast Asia. Among these was wine. The yeasts used to ferment grapes in France did not make good wine in Indochina.
A French microbiologist named Henri Boulard was seeking a new strain of yeast that would withstand extreme heat when he stumbled across yeast with unexpected protective properties. Today we can safely perform research in animals to examine diseases and responses toxins in humans, hence research titles such Protective effect of Saccharomyces boulardii against the cholera toxin in rats." (Braz J Med Res. 1995 Ma,;23(3):323-5) However, Henri lard faced the real disease during his travels in China and observed that the locals could stop the associated diarrhea by drinking a tea
made from the skins from the tropical fruit lychee (Litchi chinensis Sonn.) and mangosteen (Garcinia mangostana). Boulard managed to isolate the live agent as a special strain of yeast of the Saccharomyces genus, which he named after himself "Saccharomyces boulardii. " |
