Sweeping product analysis reveals path to more effective probiotic supplements
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University of Virginia School of Medicine researchers led by Jason Papin, PhD, analyzed more than 350 over-the-counter probiotics sold at the three largest pharmacy chains in the United States. Those 352 products were found to contain, collectively, only 36 unique species of bacteria. The most common species were forms of Lactobacillus, a type of bacteria commonly found in yogurt.
view moreCredit: UVA Health
Probiotic supplements found in drugstores nationwide contain an assortment of microbes sold for specific health purposes despite limited understanding of the microbes' connections to their marketed use, new University of Virginia School of Medicine research reveals. But the scientists have assembled sophisticated computer models that could lead to more effective products to shape our microbiomes to improve health.
UVA researchers led by Jason Papin, PhD, analyzed more than 350 over-the-counter probiotics sold at the three largest pharmacy chains in the United States – CVS, Walgreens and Walmart. Those 352 products were found to contain, collectively, only 36 unique species of bacteria. The most common species were forms of Lactobacillus, a type of bacteria commonly found in yogurt.
More than half the products contained only one probiotic species. The products with the most unique species topped out at 17. Some brands maintained a consistent number of bacterial strains across products, while others did not.
Based on their analysis, the scientists concluded that there was no real consistency in the combination of species used to support gut health, vaginal health or other health claims.
“It is truly fascinating to discover that these probiotic bacteria hold a unique, specialized niche among the trillions of microbes in and on the human body,” said Glynis Kolling, PhD, a research faculty member in UVA’s Department of Biomedical Engineering who works closely with Papin. “By combining our advanced methods, we have the potential to vastly expand the pool of beneficial bacteria and pave the way for targeted solutions to support human health.”
Targeting the Microbiome
We have at least as many microorganisms living on and inside us than we have cells in our bodies. Scientists have increasingly come to appreciate the role these microorganisms – collectively known as the microbiome – play in maintaining our health. We can get beneficial bacteria from our diets, such as from yogurt and fermented foods, but there has also been an explosion in “probiotic” products over the last two decades.
So far, the federal Food and Drug Administration has approved only two microbial products for therapeutic purposes, and both are used to treat recurrent C. difficile infections in the colon. Supplements, however, are not regulated as strictly as drugs in the United States, and there is limited understanding of connections between bacteria and marketed use for many probiotic products, the UVA researchers found.
To improve the effectiveness of probiotic products, Papin and his team have developed HaPaPro, a collection of more than 1,000 computer models of bacterial metabolism. They used these models to see if they could identify probiotics with the potential to improve women’s vaginal health.
The vaginal microbiome is a natural ecosystem of bacteria, fungi and other microbes that help support health. Bacterial vaginosis occurs when this natural ecosystem is disrupted, leading to pregnancy complications, pelvic inflammatory disease, higher risk of sexually transmitted disease and general discomfort. The researchers were able to use their models to identify microbes that have the potential to help prevent bacterial vaginosis.
The successful results, Papin says, demonstrates HaPaPro’s potential for identifying ways to manipulate the microbiome will have concrete benefits. Such insights, he hopes, will lead to better probiotic products that deliver on their promises.
“It is remarkable how much microbes play a role in human health and well-being,” Papin said. “I love seeing how computational models of these complex biological systems are leading to new ideas for therapies and helping us understand such fundamental biological processes.”
Findings Published
The researchers have published their findings in the scientific journal Nature Microbiology. The research team consisted of Emma M. Glass, Kolling and Papin. The scientists have no financial interest in the probiotic industry, but Papin disclosed he has a stake in Cerillo, the manufacturer of instrumentation used in some of the analyses.
The work was supported by the National Science Foundation, grant 1842490, and the National Institutes of Health, grants T32 GM-145443-1, R01-AI154242 and R01-AT010253.
UVA’s Department of Biomedical Engineering is a joint program of the School of Medicine and the School of Engineering and Applied Science.
To keep up with the latest medical research news from UVA’s Paul and Diane Manning Institute of Biotechnology and School of Medicine, bookmark the Making of Medicine blog.
DOI
Postbiotic foods for improving gum health
Foods containing heat-inactivated bacteria help reduce gum bleeding and improve inflammatory conditions
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Foods containing heat-inactivated Lactiplantibacillus pentosus can help prevent gingivitis and maintain oral health.
view moreCredit: Institute of Science Tokyo (Science Tokyo), Japan
Continuous consumption of foods containing heat-inactivated Lactiplantibacillus pentosus can help reduce gum bleeding, report researchers from Institute of Science Tokyo. These postbiotic foods can improve inflammatory conditions and enhance gum health in adults with mild gingivitis. The study suggested that these postbiotic foods offer a simple and practical way to support oral health in daily life without altering oral care habits. The findings also aid in the prevention of early-stage periodontal disease.
Gum disease, also known as periodontal disease, affects millions of people worldwide. In early stages, known as gingivitis, the gums become swollen and are prone to bleeding. While professional dental care and regular oral hygiene is important for prevention of the disease, researchers are exploring innovative approaches that can support gum health in everyday life. One promising strategy is the use of probiotic (beneficial bacteria) for maintaining gum health. However, these usually disturb the natural balance of microorganisms in the oral cavity. Also, these probiotics possess a shorter shelf life and are less stable.
Addressing this issue, a research team led by Professor Takanori Iwata along with Assistant Professor Shogo Maekawa, and Visiting Lecturer Anhao Liu from the Department of Periodontology, Institute of Science Tokyo (Science Tokyo), Japan, in collaboration with Associate Professor Megumi Ishiguro of the Health Science Research and Development Center, Science Tokyo, Otsuka Pharmaceutical Co., Ltd., and Tokyo Center Clinic, Japan, investigated if postbiotic foods containing heat-inactivated bacteria (Lactiplantibacillus pentosus ONRICb0240) could help improve gum health and reduce bleeding without disrupting normal oral bacteria. The findings were published online in the Journal of Periodontology on April 19, 2026.
“We conducted a clinical trial on 116 adults who were suffering from mild gingival inflammation,” explains Iwata. The participants were randomly allocated to receive either the gummies containing heat-inactivated bacteria or placebo (non-loaded) gummies. The gummies were consumed twice daily for six weeks. The participants were not given any special instructions regarding tooth brushing or additional oral care, which allowed the researchers to evaluate the effectiveness of the gummies under realistic conditions.
At the end of the study, the researchers evaluated the gum health and gingival index (a measure of gum inflammation) of the participants. Surprisingly, the participants who had consumed the postbiotic gummies experienced less gum bleeding and their gums appeared healthier and stronger overall, compared to those who received the placebo gummies. For the gingival index, no significant difference was observed between the groups; however, a significant improvement from baseline was observed in the test group.
“By evaluating the gummies under normal daily living conditions, we were able to better understand their practical potential for supporting gum health,” says Iwata.
The significance of the study lies in the use of heat-inactivated bacteria rather than live probiotics strains. Heat-inactivated bacteria are generally more stable during manufacturing and storage, making them easier to convert into consumer products than live bacteria. In addition to this, the researchers believe that the anti-inflammatory effects of the postbiotic gummies might be responsible for the reduction in gum bleeding. Since gum bleeding is one of the earliest warning signs of gingivitis, reducing inflammation at this stage could help prevent the progression to more serious periodontal disease.
Overall, the research provides a simple and convenient method that can be added to routine oral care practices. It also highlights the growing potential of functional foods and probiotic-derived ingredients in preventive healthcare. Looking ahead, the researchers plan to investigate the underlying biological mechanisms and evaluate the long-term benefits of these gummies for periodontal health.
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About Institute of Science Tokyo (Science Tokyo)
Institute of Science Tokyo (Science Tokyo) was established on October 1, 2024, following the merger between Tokyo Medical and Dental University (TMDU) and Tokyo Institute of Technology (Tokyo Tech), with the mission of “Advancing science and human wellbeing to create value for and with society.”
Journal
Journal of Periodontology
Method of Research
Experimental study
Subject of Research
People
Article Title
Consuming heat-inactivated Lactiplantibacillus pentosus ONRICb0240-containing postbiotics reduces gingival inflammation: A double-blind randomized clinical trial
Article Publication Date
19-Apr-2026
COI Statement
The following authors declare no conflicts of interest: Anhao Liu and Megumi Ishiguro. The following authors have received research grants from Otsuka Pharmaceutical Co., Ltd. related to this work: Takanori Iwata, Shogo Maekawa, and Yasuhiro Matsumura. The following authors have received business receipts from Otsuka Pharmaceutical Co., Ltd. related to this work: Keiko Watabe and Hirotaka Nagashima. The following authors are affiliated with the research department of Otsuka Pharmaceutical Co., Ltd.: Kyungtak Kwak and Seiichi Shimizu.
