Uro Vaginal Probiotic

Uro Vaginal Probiotic is a dietary supplement designed to support urogenital health. It delivers a blend of clinically studied lactobacilli strains specifically selected to colonize the urinary tract and vaginal mucosa. Its primary purpose is to reinforce the native microbiota, thereby helping to maintain a balanced, acidic environment that discourages pathogenic overgrowth.

• Active Component: The active component is a live microbial consortium, primarily Lactobacillus crispatus (ATCC 33820) and Lactobacillus rhamnosus (ATCC 53103).
• Key Effector: The key biochemical effector is L‑lactic acid (C₃H₆O₃, IUPAC: 2‑hydroxypropanoic acid), a product of carbohydrate fermentation.
• Cell Wall Components: The bacterial cell wall contains N‑acetyl‑muramic acid (C₁₁H₂₁N₁O₈) and N‑acetyl‑glucosamine (C₈H₁₅NO₆) units forming the peptidoglycan lattice, and lipoteichoic acid (poly‑glycerol phosphate) that contributes to immunomodulation.
• Delivery System: The probiotic’s viability is protected by a microencapsulation matrix of alginate (C₆H₈O₆)n and calcium cross-linking, providing a stable pH‑responsive delivery system.

• Strain Isolation: The lactobacilli strains are isolated from healthy human vaginal and urinary samples, then deposited in recognized culture collections (e.g., ATCC, DSMZ).
• Production Process: Production follows Good Manufacturing Practice (GMP), using fermentation in controlled bioreactors with sterile, defined media (e.g., de‑proteinized whey, glucose).
• Post-Fermentation Processing: Post‑fermentation, cells are harvested, washed, and freeze‑dried (lyophilized) under low‑temperature conditions to preserve viability.
• Encapsulation: The final product is encapsulated in gastro‑resistant capsules to protect against gastric acid.
• Quality Control: Quality control includes CFU enumeration, species verification via 16S rRNA sequencing, and absence of pathogens (e.g., Staphylococcus aureus, E. coli).
• Batch Consistency: Batch‑to‑batch consistency is ensured by HPLC quantification of lactic acid content and stability testing under various storage conditions.