Morinaga BB536

Bifidobacterium is a well-studied genus of beneficial bacteria that naturally inhabits the human gut. There are many species of bifidobacteria, and, like all probiotics, their health benefits are strain-specific. Bifidobacterium longum is a species of bacteria commonly found in the human intestine. Morinaga BB536 is a proprietary room-temperature stable strain of Bifidobacterium longum. It is one of the world’s most researched and effective probiotic strains, supported by over 50 published human clinical studies, and Japan’s top-selling probiotic. Levels of Bifidobacterium decline with age, making supplementation wise.

Morinaga BB536 owes its efficacy to the fact that it increases levels of bifidobacteria in the human gut — and that it is stable enough to reach the intestines alive. It has been shown to support a healthy immune system and provide a natural defense against digestive problems such as:

  • Occasional constipation*[1],[2],[3],[4],[5],[6]
  • Occasional loose stool*[7]
  • Occasional gastrointestinal symptoms such as abdominal discomfort*[8][9]





    Numerous studies, including double-blind, placebo-controlled human clinical trials, have shown that Morinaga BB536 supports digestive health and comfort by significantly:

    Supporting a healthy balance of bacteria in the gastro-intestinal tract*[10],[11]

    Increasing short chain fatty acids*[12]


    Bifidobacterium longum occurs naturally in the human gut and is associated with good digestive health. Toxicological studies have been conducted on Bifidobacterium longum, including the BB536 strain, since the 1970s on a variety of human subjects including infants, pregnant women and the elderly.[13] These studies, and a review by the World Health Organization, have confirmed its safety.[14],[15] Morinaga BB536 has been granted FDA GRAS status in the United States for food applications, and BB536-containing yogurt and milk have been approved as FOSHU (foods for specific health use) in Japan.

    [1] Yaeshima T, et al. J Nutr Food. 1998;1:29-34.

    [2] Ogata T, et al. Bioscience Microflora. 1997;16(2):53-58.

    [3] Yaeshima T, et al. J Nutr Food. 2001;4(2):1-6.

    [4] Xiao JZ, et al. Jpn J Lactic Acid Bact. 2007;18(1):31-36.

    [5] Seki M, et al. J Jpn Soc Nutr Food Sci. 1978;31(4):379-387.

    [6] Ebisawa E, et al. Clin Nutr (Japan). 1985;66(7):805-810.

    [7] Kondo J, et al. World J Gastroenterol2013;19(14):2162-2170.

    [8] Colombel JF, et al. Lancet. 1987;2(8549):43. (same as vii)

    [10] Yaeshima T, et al. Bioscience Microflora. 1997;16:73-7.

    [11] Odamaki T, et al. Anaerobe. 2012;18(1):14-8.

    [12] Ogata T, et al. Microbial Ecology in Health and Disease. 1999; 11:41-6.

    [13] Rushford JS, Benno Y. Morinaga BB536: Japan’s Leading Clinically Proven Probiotic. Woodland Publishing. Salt Lake City, 2012.

    [14] Momose H, et al. Pharmacometrics. 1978;17(5):881–7.

    [15] Joint FAO/WHO Working group report on the drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada. 2002 Apr 30 and May 1.