Definition:

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HOLIVE®Lacticaseibacillus casei Health Benefits:

HOLIVE®Lacticaseibacillus casei belongs to the genus Lactobacillus. It is a Gram-positive, facultatively anaerobic, rod-shaped probiotic bacterium. It is non-spore forming, non-motile (non-flagellated) and catalase negative. It is capable of fermenting various carbohydrates to produce lactic acid (either homofermentatively or heterofermentatively, depending on the strain) and exhibits strong resistance to acid and bile salts. It possesses excellent colonisation potential within the human intestinal tract.

■ Source

HOLIVE®Lacticaseibacillus casei is a probiotic bacterium that is widely present in nature and is primarily found in the following environments. It is one of the dominant strains in traditional fermented dairy products and produces lactic acid through lactose metabolism, which enhances flavour and texture. Fermented foods adapt to the low pH and high organic acid conditions of the fermentation environment. The contents of human and animal intestines are an important component of gut microbiota and form a symbiotic relationship with the host. Beneficial microorganisms also exist on the surfaces of certain fresh vegetables and fruits. Commercial strains are selected from natural sources (such as healthy human intestines and traditional fermented foods) based on high viable cell counts, strong acid and bile salt tolerance, and good colonisation potential. Purity and safety are confirmed through identification methods such as 16S rRNA sequencing and whole genome sequencing.

Particularities of HOLIVE®Lacticaseibacillus casei:

Product Specifications:

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

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☑ HOLIVE®Lacticaseibacillus casei powder 10 billion CFU/g

Product quality standards:

● In house, Food grade

▶ Regulating gut microbiota composition

▶ Immune modulation

HOLIVE®Lacticaseibacillus casei Applications:

HOLIVE®Lacticaseibacillus casei has several key advantages, including robust stress resistance, clearly defined functional properties and broad adaptability. It can be used in food products, dietary supplements, foods for special medical purposes (FSMPs) and animal feed.

HOLIVE®Lacticaseibacillus casei is most commonly used in the dietary supplement sector. Capsules (hard/soft): Typical products include gut health and immune-modulating capsules. Formulations require the addition of fillers (e.g. lactose or maltodextrin) and protective agents (e.g. trehalose or ascorbic acid). Enteric coating may be selected as required, though this is not essential due to the inherent acid resistance of HOLIVE®Lacticaseibacillus casei powder formulations (individually packaged) typically include children's probiotic powders and adult gut health powders. These formulations require prebiotic blending (fructooligosaccharides (FOS) and galactooligosaccharides (GOS) at a ratio of 1:5-1:10 to probiotic powder), with stevioside or maltitol added to mask off-flavours. The moisture content of the finished product must be controlled at ≤5%. Typical products include probiotic chewable tablets and immune-boosting pressed candies. The formulation requires the selection of compressible fillers, such as microcrystalline cellulose (MCC) or lactose, and the addition of flow aids, such as silica. Tableting pressure must be controlled at ≤15 MPa to avoid shear damage to bacterial cells. Granules: typical products include infant probiotic granules and constipation relief granules for the elderly.

These must be formulated as water-soluble granules incorporating ingredients such as maltodextrin and glucose with a dissolution temperature of ≤40°C, to prevent the destruction of live bacteria by high temperatures.

The traditional application of HOLIVE®Lacticaseibacillus casei lies within the dairy sector. Probiotic powder is incorporated into fermented milk (yoghurt) during the late fermentation stage. Dairy beverage formulations require stabilisers, such as sodium carboxymethyl cellulose or xanthan gum, to improve suspension properties. Fruit juice and fructose syrup are added to enhance palatability. Pasteurisation involves an instantaneous heat treatment of ≤85°C. In infant and adult formula production, dry blending is employed to avoid spray-drying temperatures and incorporate protective agents such as skimmed milk powder and lactose. For cheese products, probiotic powder is added at the beginning of the fermentation process. L. casei's lactic acid production improves the flavour profile, while rennet catalyses coagulation.

HOLIVE® Lacticaseibacillus casei is used in the production of functional foods and beverages, with core product formats including sports drinks, baked goods and jellies. Its key strengths lie in its strong contextual relevance and broad demographic coverage. To ensure regulatory compliance, it is important to avoid making medical claims, accurately label live bacterial counts and adhere to shelf-life specifications. In the special dietary foods sector, the core product formats are infant drops, FSMPs (formulae for special medical purposes) and foods for the elderly. The key advantages are high safety profiles and substantial policy support. Regulatory compliance focuses on strict adherence to special food registration and filing requirements. In animal feed applications, the core product formats are premixes and pet health supplements. Key advantages include antibiotic substitution and rapidly growing market demand. Regulatory compliance centres on meeting feed additive standards and controlling contaminant levels.

HOLIVE®Lacticaseibacillus casei forms a biological barrier by colonising the intestinal mucosa and inhibiting the adhesion and proliferation of pathogenic bacteria, such as Escherichia coli, Salmonella and Clostridium perfringens. It produces bacteriocins, such as caseicin, which eliminate pathogens directly, and it modulates intestinal inflammatory factors to alleviate mucosal inflammation. The fermentation of carbohydrates by L. casei yields lactic acid and short-chain fatty acids (SCFAs), which lower intestinal pH and soften faeces. L. casei also stimulates the contraction of intestinal smooth muscle to increase peristaltic frequency and regulates the balance of gut microbiota, reducing the number of gas-producing bacteria and alleviating bloating. It also promotes the expression of tight junction proteins (such as occludin and ZO-1) in intestinal epithelial cells to reduce intestinal permeability, and suppresses inflammatory responses in the intestinal mucosa. Furthermore, it modulates the activity of intestinal immune cells (such as macrophages and dendritic cells) to lower the risk of inflammatory bowel disease (IBD) recurrence.

The gut is the body's largest immune organ. Following colonisation, HOLIVE®Lacticaseibacillus casei stimulates immune cells within the lamina propria of the gut mucosa, promoting the secretion of anti-inflammatory cytokines (IL-10 and IL-4) and inhibiting the production of pro-inflammatory factors (TNF-α and IL-6). This balances humoral and cellular immunity. L. casei can modulate immune responses by shifting the balance from Th2-dominant to Th1/Th2 equilibrium, thereby reducing allergen-specific IgE antibody production. It also repairs the intestinal barrier to prevent undigested macromolecules or allergens from entering the bloodstream, thereby lowering the likelihood of allergic triggers.

▶ Improving metabolism

HOLIVE®Lacticaseibacillus casei produces β-galactosidase, which breaks down the lactose found in dairy products into glucose and galactose. This reduces the concentration of lactose in the gut, alleviating symptoms such as bloating, diarrhoea and abdominal pain in individuals with lactose intolerance. Through bile acid de-hydroxylation, L. casei promotes bile acid excretion in the gut, thereby reducing cholesterol reabsorption. Short-chain fatty acids (SCFAs), which are produced during its metabolism, inhibit hepatic cholesterol synthase (HMG-CoA reductase) activity. This lowers serum total cholesterol and low-density lipoprotein cholesterol (LDL-C).

☑ HOLIVE®Lacticaseibacillus casei powder 20 billion CFU/g

■ Biological characteristics

The physiological activity of HOLIVE®Lacticaseibacillus casei is primarily based on its ability to colonise the gut and regulate the host's microbiota and immune system, as well as the effects of its metabolites. The bacterium exhibits acid tolerance, withstanding gastric pH levels of 2.0-3.0, and bile salt resistance, tolerating 0.3-0.5% bile salt concentrations in the intestine. It can colonise the mucosal surface of the colon through the intestinal barrier, establishing a dominant microbial community that inhibits the growth and proliferation of harmful bacteria, while also reducing the release of inflammatory mediators in the intestine (such as TNF-α and IL-6). The metabolic product lactic acid lowers intestinal pH, promoting the absorption of minerals such as calcium, iron and zinc, and inhibits the growth of acid-intolerant harmful bacteria. Furthermore, L. casei produces β-galactosidase, which breaks down lactose in dairy products into glucose and galactose. This alleviates symptoms of bloating and diarrhoea in lactose-intolerant individuals.

■ Production process

The production process for HOLIVE®Lacticaseibacillus casei involves screening target strains from natural samples or strain banks and selecting superior strains based on their acid and bile salt tolerance, colonisation capacity and safety (as assessed through haemolysis tests and toxin gene detection). Strain activation involves culturing the strains under anaerobic conditions at 37 °C for 18-24 hours, followed by two to three passages to ensure microbial viability. Primary and secondary seed cultures are then expanded to increase microbial biomass and provide sufficient inoculum for fermenter cultivation. Fermentation is the core process and is conducted under optimised conditions of temperature, pH, agitation speed and incubation duration. The fermentate then undergoes plate-and-frame filtration to remove impurities from the medium. This is followed by high-speed centrifugation to separate the cell mass, yielding a bacterial slurry with a moisture content of approximately 70-80%. This slurry is then washed two to three times with sterile physiological saline or phosphate-buffered saline to remove any remaining medium and metabolites. Centrifugal concentration is then used to increase the concentration of viable cells. A protective agent is then added to the slurry at a concentration of typically 30-50% of the slurry mass to minimise damage to cell membranes during drying and enhance survival rates. Freeze-drying is the mainstream process for high-value dietary supplements, while spray drying is a low-cost process applicable to large-scale products such as dairy and beverages. The dried bacterial powder is pulverised and sieved (80-100 mesh) to ensure a uniform particle size.

☑ HOLIVE®Lacticaseibacillus casei powder 50 billion CFU/g

☑ HOLIVE®Lacticaseibacillus casei powder 100 billion CFU/g

☑ HOLIVE®Lacticaseibacillus casei powder 200 billion CFU/g