AstaReal, the pioneer and global leader in the production of natural astaxanthin has successfully obtained a patent for increasing the intestinal population of the “next-generation” beneficial bacterial genus, Akkermansia.
The traditional list of “good” bacteria, such as Bifidobacterium and lactic acid-producing bacteria is expanding as new science emerges on next-generation probiotic strains. The genus Akkermansia is relatively new on the market and represented by 9 known species of symbiotic bacteria that make up the human gut microbiome. The species Akkermansia muciniphila makes up 3-5% of the gut microbiome in healthy individuals, and its abundance in the intestinal mucus layer is inversely correlated with BMI, type 1 diabetes, and bowel disease in humans. Akkermansia produces nutrients that feed intestinal cells responsible for producing the intestinal mucus layer, helping to maintain healthy intestinal barrier function, control gut permeability and control low-grade inflammation in the gut.
AstaReal Astaxanthin increased Akkermansia in intestinal flora nearly 12 times compared to control after 4 weeks in a pre-clinical study. This suggests that AstaReal Astaxanthin can help modulate intestinal flora to promote gut health.
AstaReal USA Inc. CEO, Arun Nair said, “AstaReal continues to be on the leading edge of science, demonstrating new applications for AstaReal Astaxanthin in the area of the gut microbiome. AstaReal maintains its position of leadership in the natural astaxanthin industry and market, building on a 30+ year career of proven success and positive impacts on human health. We look forward to working with our partners who can benefit from this most recently secured patent.”
The patent was obtained jointly with Kyoto Prefectural Public University Corporation, and it addresses applications of AstaReal Astaxanthin in supplements, and functional foods and beverages intended to promote gut health, suppress appetite or promote weight loss in obese individuals. The patent also covers pharmaceutical applications intended as a dietary intervention for individuals with IBS.
This was a product of research that was commissioned by the Cross-ministerial Strategic Innovation Promotion Program of the National Agriculture and Food Research Organization in Japan.
Disclaimer:
The information contained in this article is for educational and informational purposes only and is not intended as a health advice. We would ask you to consult a qualified professional or medical expert to gain additional knowledge before you choose to consume any product or perform any exercise.
