Lactobacillus fermentum GRX08 Life Line

Lactobacillus fermentum GRX08, a patented strain of lactic acid bacterium with lipid‑lowering properties, has already made significant strides in the research arena. Let’s take a look back at the key milestones in the scientific study of Lactobacillus fermentum GRX08!

In 2003, Professor Gu Ruixia’s team at Yangzhou University collected a strain of Lactobacillus fermentum grx08 from the gut microbiota of long-lived elderly residents in Rugao, Jiangsu. After years of systematic research and practical application, this unique lactic acid bacterium has demonstrated distinctive biological functions.

   Microscopic image of Lactobacillus fermentum strain GRX08

In 2013, After 10 years of research and testing, Professor Gu’s team filed a patent titled “Lactobacillus fermentum GRX08 with Auxiliary Lipid-Lowering Activity and Its Applications,” which has attracted widespread attention within the scientific community. Following years of systematic research and practical application, this unique lactic acid bacterial strain has demonstrated distinctive biological functions.

In 2014, Subsequently, in 2014, the patent was successfully granted, marking a new phase in the research on Lactobacillus fermentum GRX08.

Certificate of Authorization for Patent on Lactobacillus fermentum GRX08

Patent No.: ZL 2013 1 0309222.7

In the years that followed, research on Lactobacillus fermentum GRX08 continued to make new advances.

In 2017, An article was published on the impact of vacuum freeze-drying on the fermentation stability of GRX08, laying an experimental foundation for the strain’s practical applications.

In 2019, A series of research findings have been successively published, including studies on the mechanisms by which Lactobacillus fermentum GRX08 assists in lowering blood lipids, investigations into the fermentation conditions for multi-strain probiotics, and analyses of the effects of single- and mixed‑strain lactic acid bacteria‑fermented milk on lipid metabolism in rats with hyperlipidemia, thereby opening up new avenues for the application of this strain.

Reference:

[1] Li Yan, Yang Jing, Huang Yujun. Effect of Vacuum Freeze-Drying on the Fermentative Stability of Lactic Acid Bacteria [J]. Modern Food, 2017(18):72–76.

[2] Yin Boxing. Study on the Lipid-Lowering Effects and Mechanisms of Lactic Acid Bacteria-Fermented Milk [D]. Yangzhou University, 2019.

[3] Yin Boxing, Wa Yunchao, Huang Yujun, Xu Guangxin, Gu Ruixia. Study on fermentation conditions of human‑derived multi‑strain probiotics [J]. China Dairy Industry, 2019, 47(03): 4–7+16.

[4] Lu Jiacheng. Study on the Effects of Streptococcus thermophilus on the Quality of Fermented Milk Produced by Lactobacillus mucosus grx08 [D]. Yangzhou University, 2019.

[5] Yin Boxing, Wa Yunchao, Huang Yujun, Xu Guangxin, Gu Ruixia. In vitro study on cholesterol‑lowering effects of different lactic acid bacterial strains and mixed cultures [J]. Journal of Yangzhou University (Agricultural and Life Sciences Edition), 2020, 41(01): 44–49+61.

In 2021, Over time, research on the fermentative mucin‑degrading Lactobacillus grx08 has steadily deepened. In 2021, Shanghai Haoyue entered into a technology‑development contract with Yangzhou University, opening up additional commercial opportunities for this strain and injecting fresh vitality into the traditional dairy industry.

Since 2022, Research on the fermented mucin‑degrading Lactobacillus grx08, focusing on its antioxidant, anti‑obesity, and metabolic‑profile‑related properties, has been steadily published. These findings not only deepen our understanding of this strain but also open up new avenues for exploring its potential applications.

Reference:

[1] Gu Ruixia, Qu Hengxian, Zhang Longfei, Liu Xiaoxiao, Liu Yang, Chen Dawei, Huang Yujun. Application of Lactobacillus fermentum GRX08 in the preparation of functional foods and pharmaceuticals with obesity‑alleviating and glycolipid metabolism‑disordering‑ameliorating effects [34368979]. X Technology, 20230605.

Functional Study on the Alleviation of Obesity and Dysregulation of Glucose and Lipid Metabolism by GRX08

Patent empowerment and product innovation drive the health of the Chinese people.

Lactobacillus fermentum GRX08 is not only a fermentation strain with lipid‑lowering benefits, but also a lifeline that extends into the realm of healthy living. Beyond its remarkable achievements in scientific research, Lactobacillus fermentum GRX08 has demonstrated tremendous potential in commercial production and practical applications.

From antioxidant and anti-obesity benefits to lipid‑lowering effects, Shanghai Haoyue has developed a range of products based on the health‑promoting properties of Lactobacillus fermentum GRX08, while aligning with market demand and consumers’ growing health concerns. The launch of these GRX08‑based offerings has not only broadened the company’s product portfolio but also provided consumers with more choices, meeting their aspirations for a healthier lifestyle. With its innovative approach and high‑quality products, Shanghai Haoyue is steadily earning market recognition and consumer trust, making significant contributions to the advancement of the health industry.

Product Development of Lactobacillus fermentum GRX08