100,000,000,000,000 = the number of bacteria that live in our digestive system.
A corrosive, sour tasting substance with a pH of less than 7.0. The lower the pH, the stronger the acid.
Single celled micro-organisms.
Acids produced in the liver and stored in the gall bladder. They are secreted into the digestive tract within the small intestine to assist in the digestion of fats.
The process by which food is broken down into smaller, more simple components by the action of digestive enzymes.
The process of breaking down large food components into smaller ones by physical and mechanical methods ie. chewing and enzyme action. When food molecules are in their simplest form, they can be absorbed into the body and transported via the bloodstream to the cells where they are needed.
A chemical reaction that some cells perform to break down glucose and release energy for use in cellular processes. The products of fermentation will differ depending on the type of cell or microorganism that is carrying out the reaction.
Similar in appearance to conventional foods and intended to be consumed as part of a normal diet, but modified to serve physiological roles beyond the provision of simple nutrient requirements.
The main site in the body for the digestion and absorption of nutrients. It consists of the mouth, oesophagus, stomach, small and large intestines, rectum and anus.
Micro-organisms that reside in the digestive system are collectively known as intestinal flora.
This particluar strain of Lactobacillus casei was chosen from a number of potential strains by Dr. Minoru Shirota in the early 1930's and subsequently named in his honour. The genus name "Lactobacillus" refers to the bacterium’s ability to ferment sugars to product lactic acid (Lacto) and its distinctive rod shape (bacillus). The species name "casei" is Latin for cheese. The Shirota strain is exclusive to Yakult products worldwide.
This is a process (or chemical reaction) whereby glucose and other simple sugars are broken down to produce lactic acid and energy. This process is anaerobic (it doesn’t require oxygen).
The physical breakdown of food into smaller pieces by the chewing/crushing action of teeth, churning of the food by the stomach walls and peristaltic action along the gastrointestinal tract.
Involuntary, wave-like muscle contractions that help move food through the oesophagus and the gastrointestinal tract.
Foods containing live beneficial bacteria that, when consumed, will reach the intestines alive where the bacteria are capable of favourably altering the balance of bacteria naturally present in the digestive system.
Stomach acid (sometimes referred to as gastric acid) is the common name given to the acid found in the stomach juices. Special cells within the stomach lining produce stomach acid, which is actually hydrochloric acid (HCl). Stomach acid plays an important role in the digestion of food and the destruction of microorganisms that attempt to enter the digestive system. The pH (or acidity) of the stomach is usually <3 - relatively few bacteria can tolerate these acidic conditions.
