The Science Behind ZBiotics Probiotic Drink
The basic rundown of the science behind ZBiotics. If you want to really dig in, please check out our full Technology section.
- How It Works
- The Basics
- Our Scientific Approach
- A New Way To Use Genetic Engineering
- Meet Our Lead Scientists
Contents
How it Works
A glass of wine with dinner, a beverage enjoyed with friends, a refreshing drink after a long day. Many moments in life can involve drinking alcohol. ZBiotics helps you fully enjoy them while still functioning at your best tomorrow.
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The Basics
01
Problem
When you drink, a toxic byproduct called acetaldehyde builds up in your gut. That byproduct is responsible for the particularly rough feelings you get the day after drinking.
Unfortunately, your body isn’t naturally good at breaking down acetaldehyde in your gut. And hydration doesn’t help either. Our bodies just didn’t evolve to handle lots of acetaldehyde.
02
Solution
ZBiotics helps your body catch up, by temporarily adding good bacteria to your gut that can break down acetaldehyde.
These bacteria have been engineered to produce the same type of enzyme found in your liver – replicating its key function where it matters: your gut.
03
Result
Acetaldehyde is broken down, setting you up for a better day after drinking.
Our Scientific Approach
Where did this new acetaldehyde-digesting probiotic come from? We invented it, by combining probiotic bacteria and genetic engineering.
We started with a natural probiotic bacteria called B. subtilis, which humans have been eating for centuries in fermented foods like natto (fermented soybeans from Japan). Then we altered its DNA so that, in addition to its regular functions, it also produces an enzyme that breaks down acetaldehyde.
It’s like those probiotics in your kombucha suddenly acquired a new skill. They do everything they did already, plus they now have a specific, helpful function.
A New Way to Use Genetic Engineering
While the concept may sound unfamiliar, the engineering techniques we used are actually quite common. You’ve probably encountered products made this way without realizing it. Humans have used these same techniques for decades to help us make things like cheese, insulin for diabetics, and veggie burgers.
We’re just the first to apply these same techniques to the world of probiotics.
Who We Are
Our core scientists are Dr. Zack Abbott, our co-founder/CEO, and Dr. John W.K. Oliver, our head of R&D.
They both have PhDs (in Microbiology, and Chemistry, respectively) and lab experience as bioengineers – Zack trained at the University of Michigan with Dr. Michele Swanson, and John trained at UC Davis and then the Wyss Institute at Harvard.
Though they are more than qualified to join a big pharmaceutical or academic lab, they’re at ZBiotics because they want to create engineered products that improve everyday life, while at the same time building a new kind of genetic engineering company: one that’s transparent, responsible, and people-first.
