Dr. Ohirra's Probiotics Research Interview
Q. What are the main focus areas of your research?
A. I have three main areas of research including anti-allergy; the
promotion of chemical-free organic farming and fruit cultivation,
including the prevention of continuous cropping-related problems;
and research into chemical-free golf courses. All of our research
includes the exploration of lactic acid bacteria and how we can
more effectively utilize these useful microorganisms.
Q. It seems as though you have a strong interest in the environment
and natural health. Does this influence your research
direction?
A. Yes. I have always been interested in agriculture and natural sciences.
I studied microbiology, specifically lactic acid bacteria,
at Okayama University in Japan with Professor Nakae, a world
authority. I am interested in learning new things and teaching
others. I have always known that we should have respect for our
environment and that the source of the foods we eat is as important
as the foods themselves. My interest in the environment and
agriculture led me to lactic acid bacteria. I soon discovered that
these useful microorganisms are essential to health.
Q. What are some of the significant discoveries you and your
research team have made?
A. Certainly the discovery of Enterococcus faecalis TH10 was significant
and our research on its antimicrobial activity against MRSA.
More broadly, in the 1980s, we discovered that more lactic acid
bacteria are not necessarily better. Most research in other countries
has focused on inundating the body with large numbers of
colony forming units of one or two strains. Our research showed
us that flooding the body in this way can activate the body’s T
and B cells to fight what they perceive as invading bad bacteria. In
other words, this strategy was causing the opposite effect of what
we wanted from lactic acid bacteria.
Q. When you found this out, what did you do?
A. We focused on ways to support the individual strains in the
human body. Of course, we don’t know exactly what strains
are in each individual, so we needed to find a way to enhance
the body’s capabilities to produce its own unique strains of lactic
acid bacteria and then help those bacteria become strong
and repopulate.
Q. How did you do this?
A. We began by researching the best way to encourage the growth
of live and viable strains of lactic acid bacteria. We found that
we needed several strains, not just one or two, and we knew we
needed to encourage their growth in a natural setting. So, after
much experimenting, we came up with a proprietary blend of
wild-crafted fruits, herbs, and seaweeds. We found that the most
effective recipe includes a blend of 92 natural crops including
herbs, fruits, roots, vegetables, and mushrooms. We also add the
E faecalis TH10 bacteria from tempeh, which is a traditional fermented
delicacy from Malaysia.
We discovered that a multi-year, normal temperature, natural fermentation
process is necessary. We don’t just take all 92 crops
and throw them in a vat to ferment. We introduce each ingredient
when it is seasonally ripe. This assures productive fermentation.
We found that certain ingredients should be introduced only in a
specific season—fall, winter, spring, or summer.
Q. Why is it important to ferment for such a long time?
A. The longer the fermentation, the more powerful and viable the
lactic acid bacteria will become. This process allows the weaker
bacteria to die off and the stronger bacteria to become even
stronger. Through natural selection, the bacteria gain strength
with each generation through each season. Only time can provide
this benefit.
Q. Why is this important?
A. If the bacteria are not strong when they are packaged, there is
less of a chance they will survive. They need to survive packaging
and shipping, but they also need to survive once they are
ingested. We have found that after ingestion, the TH10 strain
resides in the gastrointestinal tract for an extended period of time
where it flourishes and co-exists with the individual’s colonizing
bacteria, like the lactobacillus and bifidobacteria strains that
already inhabit the intestinal walls.
Q. How does this compare to other methods of probiotic preparation,
such as freeze drying, centrifuging, or ultrafiltration?
A. Friendly bacteria grow in a cultured medium, which is a solution
that contains all of the nutrients that the bacteria need to grow.
As the bacteria grow, they transform the culturing medium into
a different substance. This is a completely new compound that
contains everything necessary for the bacteria to thrive. The
processing methods you mention separate this new substance
and destroy the best condition for the friendly bacteria to survive
and provide health benefits. The addition of tabilizers,
preservatives, and pasteurization will further weaken the lactic
acid bacteria. The fermentation process that I have developed
maintains the integrity of the whole versus isolating the bacterial
parts. Lactic acid bacteria must be viable in order to be
effective. In addition, they need organic acids, micronutrients,
and natural prebiotics in order to thrive.
Q. Why are organic acids, micronutrients, and natural prebiotics
important?
A. Because it provides food for the lactic acid bacteria. Just as we
require food to live, so do bacteria. The recipe we have chosen,
which ferments for at least three years, is specifically designed
to keep the lactic acid bacteria viable for a longer period of time.
These prebiotics feed the probiotics.
Q. It sounds like an arduous task?
A. It is, but it is the only way. We must be vigilant about the addition
of the natural ingredients and the bacterial strains. We must be
patient if we are to achieve the results we desire.
(Dr. Ohirra's intervew was taken from, "Boost Your Health with Bacteria" by Fred Pescatore, MD and Karolyn A. Gazella)
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