Nutrition-Gut-Brain Interactions Research Centre (NGBI)


About Valio

Valio is the pioneer of functional dairy products and the preferred partner for the dairy and food industry around the world. Valio is owned by Finnish milk producers and is the guardian of the healthy Finnish lifestyle. Valio’s long held core value “creating the best” helps sustain the vitality of cows, the countryside, and consumers – with good tasting healthy products.

Valio brings taste to life with world leading technological innovations, expertise and products that are made from the EU's cleanest milk – so consumers can be certain of their origin, safety and high quality.

About our collaboration

By collaborating with Örebro University and especially with the Nutrition Gut and Brain Interactions Research Centre (NGBI), Valio seeks more understanding of the mechanisms that make Lactobacillus rhamnosus GG – Valio trademark LGG® – the world’s most documented probiotic. Proven to survive in and colonise the human gastrointestinal tract, this remarkable bacterium protects the body against infections and imbalances. However, the specific functions of probiotics in host gastrointestinal tract are still largely unknown. Therefore, multi-disciplinary research collaborations, such as NGBI, can really find novel solutions for probiotics by studying the host-microbe functions with novel and modern techniques.

About LGG®

In a global market that demands products with verifiable health effects and extensive documentation, decades of Valio and third party research have proven the health benefits of LGG® for individuals and society. In over 700 studies published in peer-reviewed scientific journals have found that LGG®:

• supports host immunity
• enhances antibody formation during viral infection
• decreases incidence of gastrointestinal infections and antibiotic associated diarrhoea
• reduces respiratory infections

In addition to its well-researched health benefits, the safety of Lactobacillus GG has been more widely studied than any other probiotic bacterium. It has a safe history of use in foods and is extensively documented in over 200 clinical studies.

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