About Probiferrin

We all know that probiotics are beneficial for health. Store shelves are bursting with products fighting over shelf space and market share. Yogurt, Greek yogurt, light yogurt, non-fat yogurt, flavored yogurt, non-flavored yogurt, kefir, kombucha, kimchi, probiotics found in liquids, capsules, your head spinning yet? I know mine is.

There are innumerable probiotic products out there. It’s confusing. All claim some benefit. But guess what? Not all these products are created equal. Some contain only a fraction of the bacteria necessary to actually promote benefits like immune and digestive health. And, while some products contain lots of these wonderful little bugs, many of them are ineffective. Why? Because they may be dead before ever reaching the consumer’s digestive system (Virun’s STATIC episode gives an excellent overview on this issue). It’s not just ineffective. It’s gross.

Probiotics are fragile. If their environment contains less than ideal conditions of heat, moisture, and Ph, they may die and cause your product to be ineffective, or alternatively germinate too soon and cause your product to spoil. And, even if the bacteria live long enough to endure the manufacturing process and time spent on the shelf, many will not survive the harsh conditions of the human digestive system.


Enter Probiferrin

Probiferrin is a patented probiotic technology exclusively developed by Virun. It utilizes Virun’s DPtechnology to bind lactoferrin to probiotic strains. This binding process makes probiotics more durable, and increases their survivability in the gut and in the shelf life of both ambient and refrigerated products.

Why Probiferrin can help your probiotic product survive: Lactoferrin is a naturally occurring protein found in the body. It is necessary for immune function and iron absorption. And, it turns out, lactoferrin is good for probiotics. According to a recent study, bacteria and probiotics depend on iron to colonize (Deschemin, et al., 2015). Additionally, lactoferrin has been shown to reduce the number of bad bacteria in the gut and assist in the survival of good bacteria (probiotics) (Tian, Maddox, Ferguson, & Shu, 2010) (Sherman, Bennett, Hwang, & Yu, 2004). Formulating your probiotic product using Virun’s Probiferrin™ will increase the efficacy and stability of your finished product. Probiotic strains that Probiferrin can be applied to are:

  • Bifidobacterium lactis
  • Bifidobacterium infantis
  • Lactobacillus acidophilus
  • Lactobacillus rhamnosus

More About Probiotics

Probiotics are living microorganisms that, when consumed, have the potential to confer a beneficial health effect (Degnan, 2016). Probiotics are fragile bacteria that traditionally are in fermented food such as yogurt. Digestive and immune health benefits are linked to these healthy bugs. Studies show 70% of the immune system is found in the gut (Vighi, Marcucci, Sensi, Di Cara, & Frati, 2008) and probiotics are vital for keeping the gut healthy. However, lifestyle factors such as poor diet, stress, travel and antibiotic resistance attribute to probiotic deficiencies inside the body.

Probiotics are fragile bacteria and manufacturers need to be aware of the ideal conditions of heat, moisture and pH of products, to prevent the premature germination of the bacteria. Otherwise it may cause the finished product to spoil and the packaging to bulge. Manufacturers want to have their probiotics in a dormant state until they hit their intended target in the gut. Heat, moisture and pH in the gut are ideal conditions for probiotics to grow and allow for individuals to receive optimal health benefits.


Degnan, F. H. (2016, December 8). The US Food and Drug Administration and Probiotics: Regulatory Categorization. Retrieved from Oxford Journals:
Deschemin, J.-C., Noordine, M.-L., Remot, A., Willemetz, A., Afif, C., Canonne-Hergaux, F., . . . Nicolas, G. (2015). The microbiota shifts the iron sensing of intestinal cells. The FASEB Journal, 252-261.
Sherman, M., Bennett, S., Hwang, F., & Yu, C. (2004). Neonatal small bowel epithelia: enhancing antibacterial defense with lactoferrin and Lactobacillus GG. Biometals, 285-9.
Tian, H., Maddox, I., Ferguson, L., & Shu, Q. (2010). Influence of bovine lactoferrin on selected probiotic bacteria and intestinal pathogens. Biometals, 593-596.
Vighi, G., Marcucci, F., Sensi, L., Di Cara, G., & Frati, F. (2008). Allergy and the gastrointestinal system. Clinical and Experimental Immunology 153 (Suppl. 1), 3-6.