Developed by Danone researchers at the International Daniel Carasso Centre, Actimel is a yogurt drink fermented by the association of three carefully selected cultures: two strains traditionally used in making yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) and a special strain of Lactobacillus casei, L.casei Imunitass® isolated after extensive research. Drinking Actimel is a delicious way to reinforce the body against the stresses associated with a busy lifestyle, that can provoke intestinal irregularities.

			Whilst yogurt is traditionally produced using two specific cultures, other milk products produced via lactic fermentation fall under the generic category of fermented milk. Fermented milk contains a great quantity of lactic acid cultures, or cultures that produce lactic acid and catalyse the coagulation of casein, the principal protein found in milk. This fermentation has proved beneficial to lactose-deficient adults and children. The most important lactic acid cultures include lactococci, bifidobacteria and lactobacilli.

Lactobacillus casei - a living culture that aids in the prevention of intestinal ailments			Consumed for thousands of years all over the world, the L. casei culture enriches milk with properties conducive to proper bodily functioning. It reinforces resistance to Salmonella typhi (1), inhibits growth of the pathogenic Shigella sonnei germ (2) and increases protection against dysentery (3). According to internal studies, L. casei aids in prevention or alleviation of certain kinds of diarrhoea. In the intestinal mucus, lactobacilli can have a general immunomodulating effect on the immune system. Lactobacilli activate monocytes and macrophages, triggering an increase of phagocytose (4), which balances intestinal flora and inhibits enteropathogenic species. For people suffering from rotaviral diarrhoea, absorption of L. casei produces an optimised humoral response in the immune system (5), and a heightened immune response to the lgA anti-rotavirus (6). (1) Perdigon G et al., animal study, 1991. (2) Apella MC et al., in vitro study, 1992. (3) Observed for the first time in 1971 in young Japanese soldiers having consumed milk fermented with L. casei : Hamada K et al., 1971. (4) Perdigon G et al., animal study, 1991, Human internal findings. (5) Kaila M, 1992. (6) Observed in a majority of children suffering from rotaviral diarrhoea: Kaila M et al., 1995.