Every beginning has an aspiring story. Ours began with personal experience, as consumer. It all started with our founder who had history of weak gut, and frequently experienced food poisoning or gastroenteritis incidents. There would be times when just a cup of café latte would lead to rounds of toilet visits. By the way, genetically 9/10 Asians are lactose intolerant, he is definitely one.
Since getting on functional probiotics and postbiotics regime, food poisoning has become a thing of the past for him. The daily intake of postbiotic supplements also helps improve his immune health tremendously. Annual doctor visits reduced by at least 90% resulting in more quality time with family.
Work productivity also increases many folds as postbiotics do improve focus span. Along the way, he discovers that both probiotics and postbiotics play significant roles not just in gut health and immune health, but also, a whole host of health benefits including skin health, hormonal health, vaginal health, mental health and cancer prevention.
Having balanced and diverse gut microbiota is key to a healthy gut. On the other hand dysbiosis or microbial imbalances that result in decreased diversity and population of beneficial bacteria, have been linked to many chronic health conditions such as obesity, diabetes, cardiovascular disease, inflammatory bowel disease (IBS), and cancer.
Over the years, the introduction of functional probiotic and postbiotic supplements have benefited countless individuals with acid reflux (GERD), antibiotic-associated diarrhoea, bloating, chronic constipation, eczema (atopic dermatitis), fatty liver, food poisoning (gastroenteritis), irritable bowel syndrome (IBS), lactose intolerance, ulcerative colitis, and type 2 diabetes mellitus, hyperthyroidism, and dementia.
Just like the health journey of countless individuals we have helped, we are glad to be part of yours too, through science-based postbiotics supplements, and postbiotic food.
Postbiotic food are functional food fortified with postbiotics or food that have been incorporated with postbiotics at certain stage of farming or processing.
Working closely with like-minded partners, we aspire to bring functional health to your doorsteps:
- Functional Postbiotics – postbiotic supplements with therapeutic benefits.
- Postbiotic food and beverage that not only taste better than ordinary food and beverage but are at least 5x to 10x higher in functional value than probiotic food.
Afterall, we are what we feed our gut! Let food be thy medicine, and medicine be thy food. Stay well.
Antony Leo is founder of Bronnen Asia and Lactomart, and a gut health enthusiast.
Having experienced his own health transformation since getting on functional probiotics and postbiotics regime in 2014, he turns his fascination in gut microbiome into passion.
Thanks to Dr. Chia Tet Fatt, who plays a big part in Antony’s health journey through the introduction of Lactobacillus, postbiotics, the world of gut microbiome and gut health education, the entire experience led him to formation of Lactomart in 2016.
Lactomart, a combination of Lactobacillus + Mart, is inspired to be everything Lactobacillus: supplements, food, beverage and as well as wellness products for external use.
Since launching Lactomart as marketplace for functional probiotics and postbiotics supplements, he has countless experience in helping people improve their gut health and immunity.
Understanding there are so much more postbiotics can do to benefit someone’s lives, he then expands his reach beyond postbiotic supplements, and into postbiotic food.
Not just any postbiotic food, but many world’s firsts like World’s First Artisan Chocolate with Postbiotics, World’s First Postbiotic Honey, World’s First LactoSeafood, and many more filling the menu.
That is how he envisions inseparable component of our daily lives: “health and food,” through functional postbiotic supplements and postbiotic food.
Chia Tet Fatt, PhD
A research scientist and a teaching professor by training, he holds a Ph.D. in Molecular Biology, M.Sc. in Tissue Culture, B.Sc.(Hons) in Biology and PGDipTHE in university teaching. A research scholar with the National University of Singapore and a research fellowship with Singapore’s National Science and Technology Board (presently A’STAR), he has extensive experience in research and development of new technologies. He has been in the academia for over two decades with the Institute of Molecular Biology, National University of Singapore and Nanyang Technological University. During this period, he made major discoveries, inventions, patents and published over 80 journal papers, conference papers and books. He is recognized for his scientific achievements and noteworthy breakthroughs such as the fabrication of the DNA particle gun, the world’s first genetically engineered glowing orchid, GM resveratrol lettuce through metabolites pathway diversion, cancer gene therapy via biolistics, dynamic isolation and DNA profiling of bacteria and rapid molecular diagnostics of viruses.
In 2010, he started Otemchi, a Biotechnology company specializing in Lactobacillus Technology for plant health, animal health and human health to address the impending world’s anti-microbial resistance (AMR) superbug pandemic. The company has since obtained ISO22000 and cGMP accreditations and had expanded into Malaysia in 2016 under the BioNexus status awarded by the Malaysian government. Otemchi Biotechnologies has achieved breakthroughs in developing the world’s first high intensity monoculture of antibiotics-free broiler chickens through Lactobacillus technology, functional food (broiler chicken) with high lutein, tropical marine fish with Omega 3 fatty acids content higher than cold water salmon and Nutribiotic fertiliser which produces vegetables with 5-10x higher phytonutrients than normal vegetables. In May 2016 Otemchi released high performance human grade probiotic and postbiotic Lactobacilli supplements for gut and general health. In Sept 2017, further R&D resulted in the enhanced AXT fermented postbiotic powder that is heat and pressure stable with far superior probiotics properties. This discovery opens the opportunities in the food and health market, converting normal everyday food like biscuits and noodles into health and wellness food.