Adaptation factors of the probiotic Lactobacillus rhamnosus GG

2010 ◽  
Vol 1 (4) ◽  
pp. 335-342 ◽  
Author(s):  
S. Lebeer ◽  
J. Vanderleyden ◽  
S. De Keersmaecker
Keyword(s):  
Current Knowledge ◽  
Lactobacillus Rhamnosus ◽  
Health Benefit ◽  
Probiotic Strain ◽  
Probiotic Bacteria ◽  
Host Immune System ◽  
Lactobacillus Rhamnosus Gg ◽  
Probiotic Lactobacilli ◽  
Micro Organisms ◽  
Performance Adaptation

Probiotic bacteria are administered as live micro-organisms to provide a health benefit to the host. Knowledge on adaptation factors that promote the survival and persistence of probiotics in the intestine is key to understand and improve their ecological and probiotic performance. Adaptation factors include adhesins, molecules conferring stress tolerance and nutritional versatility, antimicrobial products against competing microbes, and factors promoting resistance against the host immune system. Here, we present an overview of the current knowledge on adaptation factors of probiotic lactobacilli, with focus on the prototypical and widely documented probiotic strain Lactobacillus rhamnosus GG.

scholarly journals Lipoteichoic acid from Lactobacillus rhamnosus GG as an oral photoprotective agent against UV-induced carcinogenesis

2012 ◽  
Vol 109 (3) ◽  
pp. 457-466 ◽  
Author(s):  
Federico S. Weill ◽  
Eliana M. Cela ◽  
Mariela L. Paz ◽  
Alejandro Ferrari ◽  
Juliana Leoni ◽  
...  
Keyword(s):  
T Cells ◽  
Cytotoxic T Cells ◽  
Lactobacillus Rhamnosus ◽  
Health Benefit ◽  
Suppressive Effect ◽  
Cell Number ◽  
Mesenteric Lymph Nodes ◽  
Lactobacillus Rhamnosus Gg ◽  
Tumour Development ◽  
Micro Organisms

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Cell surface molecules of these micro-organisms are being studied in relation to their ability to interact with the host. The cell wall of lactobacilli possesses lipoteichoic acids (LTA) which are molecules with immunomodulatory properties. UV radiation (UVR) has been proposed as the main cause of skin cancer because of its mutagenic and immunosuppressive effects. Photoprotection with some nutrition interventions including probiotics has recently been shown. The aim of the present study was to investigate whether the oral administration of purified LTA from Lactobacillus rhamnosus GG can modulate the immune-suppressive effect of UVR and skin tumour development in female Crl:SKH-1-hrBR mice. For this purpose, two irradiation models were studied: (1) a chronic irradiation scheme consisting of daily irradiations during twenty consecutive days and (2) a long-term irradiation schedule, irradiating the animals three times per week, during 34 weeks for tumour development. The results showed that T-cells in the inguinal lymph node of LTA-treated mice produced higher levels of (1) interferon-γ and (2) a number of total, helper and cytotoxic T-cells compared with non-treated mice. Moreover, a significant delay in tumour appearance was found in LTA-treated mice. An increased IgA+ cell number was found in the small intestine together with a higher number of activated dendritic cells in the mesenteric lymph nodes. The latter results might be indicative of a direct effect of LTA in the gut, affecting the cutaneous immune system and restoring homeostasis through the gut–skin axis.

scholarly journals Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus GG – screening studies

2017 ◽  
Vol 113 (4) ◽  
pp. 37-47
Author(s):  
Michał Świeca ◽  
Monika Kordowska-Wiater ◽  
Monika Pytka ◽  
Łukasz Sęczyk ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Quality Parameters ◽  
Probiotic Bacteria ◽  
Animal Nutrition ◽  
Legume Species ◽  
Lactobacillus Rhamnosus Gg ◽  
Inoculation Methods ◽  
Germination Temperature ◽  
Bean Sprouts

Probiotics and prebiotics play an important role in human and animal nutrition. Those research studies were performed to evaluate the potential of using legume sprouts as carriers for probiotic strain of Lactobacillus rhamnosus GG. They determined the effect of legume species, temperature of sprouting, and inoculation methods of seeds or growing sprouts on the survival and/or growth of probiotics. It was found that the count of bacteria in sprouts depended on the germination temperature, inoculation methods as well as on the species of legume used as a carrier. The beans examined (Adzuki and Mung) germinated effectively at a temperature between 25 ÷ 35 ºC. And the lentil sprouted most effectively at 25 ºC. In the case of soy-bean and lentil, the temperature of 35 ºC caused the germination efficiency to decrease. The growth of Lb. rhamnosus GG was reported only in the case of the lentil and soy-bean sprouts obtained from the seeds imbibed in an inoculum and germinated at 25 ºC. The count of probiotic bacteria was 3.1×106 and 7.18×106 CFU per grams of fresh mass, respectively. The sprouts obtained from the bean seeds analyzed did not provide any conditions for probiotic bacteria to survive and grow. The best carrier for the probiotic bacteria studied were the soy-bean sprouts; in their case, after inoculation of seeds and using a suspension of probiotic bacteria, the sprouts obtained at 25 ºC had the best quality parameters.

scholarly journals Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1252
Author(s):  
Kandasamy Saravanakumar ◽  
Anbazhagan Sathiyaseelan ◽  
Arokia Vijaya Anand Mariadoss ◽  
Ramachandran Chelliah ◽  
Xiaowen Hu ◽  
...  
Keyword(s):  
Bacterial Colonization ◽  
Antioxidant Properties ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Bell Pepper ◽  
Microbial Colonization ◽  
Lactobacillus Rhamnosus Gg ◽  
Combined Application ◽  
Fresh Cut

This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.

scholarly journals Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars

2005 ◽  
Vol 71 (6) ◽  
pp. 3060-3067 ◽  
Author(s):  
B. M. Corcoran ◽  
C. Stanton ◽  
G. F. Fitzgerald ◽  
R. P. Ross
Keyword(s):  
Gastric Juice ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Iodoacetic Acid ◽  
Glucose Effect ◽  
Ph Values ◽  
Gapdh Activity ◽  
Acidic Conditions ◽  
Probiotic Lactobacilli ◽  
Effect Of Glucose

ABSTRACT Lactobacillus rhamnosus GG is an industrially significant probiotic strain with proven health benefits. In this study, the effect of glucose on L. rhamnosus GG survival was analyzed in simulated gastric juice at pH 2.0. It was found that the presence of 19.4 mM glucose resulted in up to 6-log10-enhanced survival following 90 min of exposure. Further work with dilute HCl confirmed that glucose was the sole component responsible. Comparative analysis with other Lactobacillus strains revealed that enhanced survival was apparent in all strains, but at different pH values. The presence of glucose at concentrations from 1 to 19.4 mM enhanced L. rhamnosus GG survival from 6.4 to 8 log10 CFU ml−1 in simulated gastric juice. The mechanisms behind the protective effect of glucose were investigated. Addition of N′,N′-dicyclohexylcarbodiimide to simulated gastric juice caused survival to collapse, which was indicative of a prominent role in inhibition of F0F1-ATPase. Further work with neomycin-resistant mutants that exhibited 38% to 48% of the F0F1-ATPase activity of the parent confirmed this, as the survival in the presence of glucose of these mutants decreased 3 × 106-fold compared with the survival of the wild type (which had a viability of 8.02 log10 CFU ml−1). L. rhamnosus GG survival in acidic conditions occurred only in the presence of sugars that it could metabolize efficiently. To confirm the involvement of glycolysis in the glucose effect, iodoacetic acid was used to inhibit glyceraldehyde-3-phosphate dehydrogenase (GAPDH) activity. The reduction in GAPDH activity caused survival to decrease by 8.30 log10 CFU ml−1 in the presence of glucose. The data indicate that glucose provides ATP to F0F1-ATPase via glycolysis, enabling proton exclusion and thereby enhancing survival during gastric transit.

scholarly journals Manufacturing process influences properties of probiotic bacteria

2010 ◽  
Vol 105 (6) ◽  
pp. 887-894 ◽  
Author(s):  
Łukasz Grześkowiak ◽  
Erika Isolauri ◽  
Seppo Salminen ◽  
Miguel Gueimonde
Keyword(s):  
Human Subjects ◽  
Lactobacillus Rhamnosus ◽  
Clinical Intervention ◽  
Probiotic Strain ◽  
Adhesion Properties ◽  
Influence Model ◽  
Intestinal Mucus ◽  
Probiotic Strains ◽  
Micro Organisms

Production and manufacturing methods and the food carrier may influence the properties of probiotic strains, and have an impact on the outcome of clinical intervention studies. The aim of the present study was to establish whether the properties of a specific probiotic strain,Lactobacillus rhamnosusGG, may differ depending on the product and source of the strain. In total, fifteen differentL. rhamnosusisolates, among them fourteen labelled asL.rhamnosusGG, were isolated from specific probiotic products. The micro-organisms were phenotypically and genotypically characterised. Their adhesion properties were compared using the human intestinal mucus model, and the ability of the isolates to influence model pathogen adhesion to human colonic mucus was assessed. AllL. rhamnosusisolates used were confirmed as members of the speciesL. rhamnosus. Except the reference strain OL, allL.rhamnosusisolates showed randomly amplified polymorphic DNA, enterobacterial repetitive intergenic consensus and pulsed-field gel electrophoresis profiles identical to that ofL. rhamnosusGG (ATCC 53103). AllL.rhamnosusisolates showed similar tolerance to acid and were able to bind to human colonic mucus. However, pathogen exclusion by inhibition and competition varied significantly among the differentL. rhamnosusisolates and pathogens tested. The results suggest that different sources of the same probiotic may have significantly altered strain properties. This should be considered inin vivostudies on human subjects and also for quality control of probiotic products.

scholarly journals Impact of Environmental and Genetic Factors on Biofilm Formation by the Probiotic Strain Lactobacillus rhamnosus GG

2007 ◽  
Vol 73 (21) ◽  
pp. 6768-6775 ◽  
Author(s):  
Sarah Lebeer ◽  
Tine L. A. Verhoeven ◽  
M�nica Perea V�lez ◽  
Jos Vanderleyden ◽  
Sigrid C. J. De Keersmaecker
Keyword(s):  
Biofilm Formation ◽  
Culture Medium ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Lipoteichoic Acid ◽  
Microtiter Plate ◽  
Phenotypic Analysis ◽  
Lactobacillus Rhamnosus Gg ◽  
Abiotic Surfaces

ABSTRACTLactobacillus rhamnosusGG (ATCC 53103) is one of the clinically best-studied probiotic organisms. Moreover,L. rhamnosusGG displays very good in vitro adherence to epithelial cells and mucus. Here, we report thatL. rhamnosusGG is able to form biofilms on abiotic surfaces, in contrast to other strains of theLactobacillus caseigroup tested under the same conditions. Microtiter plate biofilm assays indicated that in vitro biofilm formation byL. rhamnosusGG is strongly modulated by culture medium factors and conditions related to the gastrointestinal environment, including low pH; high osmolarity; and the presence of bile, mucins, and nondigestible polysaccharides. Additionally, phenotypic analysis of mutants affected in exopolysaccharides (wzb), lipoteichoic acid (dltD), and central metabolism (luxS) showed their relative importance in biofilm formation byL. rhamnosusGG.

scholarly journals Interactions between Lactobacillus rhamnosus GG and oral micro-organisms in an in vitro biofilm model

2016 ◽  
Vol 16 (1) ◽  
Author(s):  
Qingru Jiang ◽  
Iva Stamatova ◽  
Veera Kainulainen ◽  
Riitta Korpela ◽  
Jukka H. Meurman
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg ◽  
Biofilm Model ◽  
Micro Organisms

Enumeration of the contaminating bacterial microbiota in unfermented pasteurized milks enriched with probiotic bacteria

2009 ◽  
Vol 55 (4) ◽  
pp. 410-418 ◽  
Author(s):  
C. P. Champagne ◽  
Y. Raymond ◽  
J. Gonthier ◽  
P. Audet
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Microbiological Quality ◽  
Probiotic Bacteria ◽  
Plate Count ◽  
Plate Count Agar ◽  
Bacterial Microbiota ◽  
Standard Plate ◽  
Plate Counts ◽  
Probiotic Lactobacilli ◽  
De Man

Pasteurized and unfermented milks supplemented with probiotic bacteria are appearing on the market. It then becomes a challenge to ascertain the undesirable contamination microbiota in the presence of a largely superior population of probiotic bacteria. A method to enumerate the contaminating microbial microbiota in such probiotic-enriched milks was developed. The probiotic cultures, Lactobacillus rhamnosus Lb-Immuni-T™ and Bifidobacterium animalis subsp. lactis BB-12®, were added to a pasteurized unfermented milk to reach a minimum of 1 billion CFU per 250 mL portion, as ascertained by plating on de Man – Rogosa – Sharpe (MRS) agar in anaerobic conditions. No growth of B. animalis subsp. lactis BB-12 was noted on plate count agar (PCA) or Petrifilm™ plates, and the presence of this culture did not affect standard plate counts (SPC) of contaminating bacteria. However, L. rhamnosus formed colonies on PCA and Petrifilm™ plates. Attempts were thus made to inhibit the growth of the probiotic lactobacilli in PCA. The addition of 2% sodium phosphate (SP) or 5% glycerophosphate (GP) inhibited the growth of the lactobacilli in broths, but pin-point colonies of L. rhamnosus Lb-Immuni-T nevertheless appeared on PCA supplemented with phosphates. SPC could be obtained on PCA + 2% SP by only counting the large colonies, but this resulted in a significant (4.4 fold) underestimation of SPC values. On Petrifilm™ AC, at dilutions 0 to 2, all colonies were considered as being contaminants, while at dilutions 3 and 4, only large colonies were counted for SPC determinations. There was a direct correlation (R2 = 0.99) between SPC values with Petrifilm™ in uninoculated milks and those obtained on probiotic-enriched milks. The high correlation obtained over the 102 to 106 CFU/mL range of SPC values show that this Petrifilm™ method is appropriate to evaluate the microbiological quality of pasteurized milks enriched with L. rhamnosus Lb-Immuni-T and B. animalis subsp. lactis BB-12.

Sign in / Sign up

Export Citation Format

Share Document