We owe the bulgaricus name to Ilya Mechnikov, who named it after the Bulgarians—who used the bacteria to make the fermented milks that appeared related to their extreme longevity. In the 1960s and 1970s Russian researchers, notably Dr. Ivan Bogdanov and others, began focused research on first the secretions of L. bulgaricus and later on fragmented cell walls of the bacteria. Early studies indicated antitumor effects. As the research progressed into Russian clinical research and commercialization, it became obvious that L. bulgaricus cell fragments have a host of immune-stimulation benefits.
L. bulgaricus bacteria are transients that assist in bifidobacteria colony growth. They significantly stimulate the immune system and have been shown to have antitumor and anticancer effects. They also produce antibiotic and antiviral substances such as bulgarican and others. L. bulgaricus bacteria have been reported to have anti-herpes effects as well. L. bulgaricus require more heat to colonize than many probiotics—at 104-109 degrees F.
The research has shown that under certain conditions, L. bulgaricus:
v Reduce intestinal permeability
v Decrease IBS symptoms
v Help manage HIV symptoms
v Stimulate TNF-alpha
v Stimulate IL-1beta
v Decrease diarrhea (rotavirus and non-rotavirus)
v Decrease nausea
v Increase phagocytic activity
v Increase leukocyte levels
v Increase immune response
v Increase CD8+ levels
v Lower CD4+/CD8+ ratio (lower CD4+—associated with inflammation)
v Increase IFN-gamma
v Lower total cholesterol
v Lower LDL levels
v Lower triglycerides
v Inhibit viruses
v Reduce salivary mutans in the mouth
v Increase absorption of dairy (lactose)
v Increase white blood cell counts after chemotherapy
v Increase IgA specific to rotavirus (increased immunity against rotavirus)
v Reduce intestinal bacteria
References and more information are available from Probiotics – Protection Against Infection: Using Nature’s Tiny Warriors to Stem Infection and Fight Disease.

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