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Saccharomyces boulardii CNCM I-745 is a unique, single strain yeast probiotic

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Not all probiotic strains offer the same health benefits

Some probiotic preparations can have more than one strain.1 This means that it can be difficult to know which strain contributes to which health benefit that the preparation offers.1,2

A specific health benefit of a strain is linked to its “fingerprint”,
which is defined by the genus name (e.g. Saccharomyces), species name (e.g. boulardii) and strain designation name (e.g. CNCM I-745).2

The health effects that can be linked to a particular strain fingerprint is called “strain specificity”, and is very important as sometimes there can be big differences between probiotic strains of the same species.1

It is so important to connect the health effects of a probiotic to the exact strain that has been studied, that it is now recommended by expert organisations to always include the strain designation of the strain when discussing the health benefits that a probiotic preparation offers.2

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Saccharomyces boulardii CNCM I-745 is a unique single-strain yeast probiotic that has more than one role when it comes to gut health

Saccharomyces boulardii, a single-strain yeast-based probiotic originally isolated from the skins of mangosteens and litchis1, is linked with many different health benefits3, and is not found in the normal gut microbiota population.3

Almost all studies that have been conducted on S. boulardii have been performed with the unique strain designation Saccharomyces boulardii CNCM I-745.3

Figure 1 : The strain designation of Saccharomyces boulardii CNCM I-745 that helps identify it from other Saccharomyces boulardii strains.
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More than 100 clinical studies have been performed with this unique strain.

CNCM I-745 is the “fingerprint” of the original strain identified from the fruit skins.1
CNCM stands for “Collection Nationale de Culture de Micro-organismes (National Collection of Cultures of Microorganisms)” and an international depository at the Institute Pasteur in Paris. This is where the original strain was stored and given the name CNCM I-745 all those many years ago.

Because of the number of studies that have been performed with S. boulardii CNCM I-745, it means that the strain-specific health effects experienced in the “real-world” can be linked directly with this unique strain fingerprint. S. boulardii CNCM I-745 is considered a probiotic drug due to the strength and quality of the scientific and clinical evidence demonstrating the gastrointestinal benefits offered by this unique yeast strain.1 This unique strain has been demonstrated to address the causes and symptoms of diarrhea as well as gut microbiota imbalances via multiple specific mechanisms of action that include anti-microbial activity, stimulation of immune responses, reduction of inflammation, and the restoration of the balance of normal microbiota composition and diversity that helps restore normal gut functioning.1,3

Figure 2 : The multiple ways in which Saccharomyces boulardii CNCM I-745 addresses the causes of diarrhea to prevent, treat and aid recovery: immune system stimulation, helping to maintain normal microbiota diversity, reducing inflammation and anti-microbial action.1,3
(Internal code : 20.60)

These proven multiple health benefits mean that the unique single-strain yeast S. boulardii CNCM I-745 is a complete solution to prevent, treat and aid recovery from diarrhea and its causes.2,3

 

 

Internal code : 20.34

References

  • 01 . Joly, F et al. Gut Microbiota: A full-fledged organ. 2017. Marteau, P and Dore J (Ed.). Paris: John Libbey Eurotext.
  • 02 . Guarner et al. Probiotics and prebiotics. World Gastroenterology Organisation Global Guidelines. February 2017. https://www.worldgastroenterology.org/guidelines/global-guidelines/probiotics-and-prebiotics/probiotics-and-prebiotics-english. Last accessed 14th November 2019.
  • 03 . More MI, and Swidsinski, A. Saccharomyces boulardii CNCM I-745 supports regeneration of the intestinal microbiota after diarrheic dysbiosis–a review. Clinical and experimental gastroenterology. 2015; 8: 237.
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