Lactobacillus rhamnosus GG (ATCC 53103) and platelet aggregation in vitro

Probiotic administration may favour caries prevention, as recent research has shown. This in vitro study aimed to investigate the growth of Lactobacillus rhamnosus GG (LGG) in experimental biofilms exposed to various carbohydrates, and also to assess its cariogenic potential. Multispecies experimental oral biofilms with or without LGG were grown with a sole-carbohydrate source (fructose/glucose/lactose/sorbitol/sucrose). The viable cells of LGG and structure of the biofilms were examined after 64.5 h of incubation, and pH values of spent media were measured at 16.5, 40.5, and 64.5 h. Fermentation profiles of LGG in biofilm media were assessed with study carbohydrate as the sole energy source. Our results showed that LGG reached higher viable cell numbers with glucose and sucrose in 64.5-h multispecies experimental oral biofilms compared to other carbohydrates. When LGG was incorporated in biofilms, no distinct pH changes at any time points were observed under any of the carbohydrates used; the pH values of spent media at each time point were lower when lactose was used, compared to other carbohydrates. The fermentation profiles of LGG in biofilm media were similar to its growth in MRS (no obvious growth with lactose or sucrose). In conclusion, LGG in our in vitro multispecies experimental oral biofilms was capable of surviving and growing well in each carbohydrate source. LGG might not have harmful effects on dental hard tissues. Another finding from our study was that the lowest pH values were observed in the presence of lactose, and the thickest biofilms were in sucrose.

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Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n3p1277 ◽

2017 ◽

Vol 38 (3) ◽

pp. 1277 ◽

Cited By ~ 1

Author(s):

Daniane Campos de Oliveira ◽

Eliane Maurício Furtado Martins ◽

Maurilio Lopes Martins ◽

Giovanna Bretas Martins ◽

Mirella Lima Binoti ◽

...

Keyword(s):

Ascorbic Acid ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Lactobacillus Rhamnosus ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Lactobacillus Rhamnosus Gg ◽

In Vitro Simulation ◽

Hedonic Scale

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents. However, blanching contributed (p < 0.05) to an increase in the contents of these compounds in the juices. Values for antioxidant capacity of 186.20 and 2552.59 uM Trolox g-1, for total phenolic compounds of 275.06 and 1163.18 mg GAE 100 g-1-wwb, and for anthocyanins as cyanidin 3-glucoside of 12.71 and 90.99 mg 100 g-1 were found for juices A and B, respectively. The juices contained 72.87 mg 100 mL-1 of ascorbic acid. Scores of above 6.0 (liked slightly) were awarded on the hedonic scale for the attributes evaluated. The addition of probiotics in jabuticaba juices needs to be further studied to ensure the viability of the cultures during storage and their survival in the gastrointestinal tract.

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Lactobacillus rhamnosus GG and Bifidobacterium bifidum TMC3115 Can Affect Development of Hippocampal Neurons Cultured In Vitro in a Strain-Dependent Manner

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-019-09571-4 ◽

2019 ◽

Vol 12 (2) ◽

pp. 589-599 ◽

Cited By ~ 2

Author(s):

Ruyue Cheng ◽

Tong Xu ◽

Yujie Zhang ◽

Feng Wang ◽

Linsen Zhao ◽

...

Keyword(s):

Hippocampal Neurons ◽

Lactobacillus Rhamnosus ◽

Bifidobacterium Bifidum ◽

Dependent Manner ◽

Lactobacillus Rhamnosus Gg ◽

Strain Dependent

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

Applied and Environmental Microbiology ◽

10.1128/aem.01393-07 ◽

2007 ◽

Vol 73 (21) ◽

pp. 6768-6775 ◽

Cited By ~ 169

Author(s):

Sarah Lebeer ◽

Tine L. A. Verhoeven ◽

MÃ¯Â¿Â½nica Perea VÃ¯Â¿Â½lez ◽

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.

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In Vitro Effects of Live and Heat-Inactivated Bifidobacterium animalis Subsp. Lactis, BB-12 and Lactobacillus rhamnosus GG on Caco-2 Cells

Nutrients ◽

10.3390/nu12061719 ◽

2020 ◽

Vol 12 (6) ◽

pp. 1719

Author(s):

Vivian M. Castro-Herrera ◽

Christine Rasmussen ◽

Anja Wellejus ◽

Elizabeth A. Miles ◽

Philip C. Calder

Keyword(s):

Inflammatory Mediators ◽

Lactobacillus Rhamnosus ◽

Lactobacillus Rhamnosus Gg ◽

Bifidobacterium Animalis ◽

Host Interaction ◽

Heat Treated ◽

Pre Treatment ◽

In Vitro Effects ◽

Endothelial Growth Factor

Probiotic–host interaction can be cell-to-cell or through metabolite production. Dead (inactive) organisms could interact with the host, leading to local effects and possible health benefits. This research examined the effects of live and heat-inactivated Bifidobacterium animalis subsp. lactis, BB-12 (BB-12) and Lactobacillus rhamnosus GG (LGG) on cultured Caco-2 cells focusing on epithelial integrity and production of inflammatory mediators. Live organisms increased transepithelial electrical resistance (TEER), a barrier-integrity marker, with LGG having a greater effect than BB-12. When mildly heat-treated, both organisms had a more modest effect on TEER than when alive. When they were heat-inactivated, both organisms had only a limited effect on TEER. Neither live nor heat-inactivated organisms affected production of six inflammatory mediators produced by Caco-2 cells compared to control conditions. Pre-treatment with heat-inactivated LGG or BB-12 did not alter the decline in TEER caused by exposure to an inflammatory cocktail of cytokines. However, pre-treatment of Caco-2 cells with heat-inactivated organisms alone or their combination decreased the production of interleukin (IL)-6, IL-18, and vascular endothelial growth factor. To conclude, while the live organisms improve the epithelial barrier using this model, neither live nor heat-inactivated organisms directly elicit an inflammatory response by the epithelium. Pre-treatment with heat-inactivated BB-12 or LGG can reduce some components of the response induced by an inflammatory stimulus.

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Lactobacillus rhamnosus GG Protects the Epithelial Barrier of Wistar Rats from the Pepsin-Trypsin-Digested Gliadin (PTG)-Induced Enteropathy

Nutrients ◽

10.3390/nu10111698 ◽

2018 ◽

Vol 10 (11) ◽

pp. 1698 ◽

Cited By ~ 15

Author(s):

Antonella Orlando ◽

Michele Linsalata ◽

Giusy Bianco ◽

Maria Notarnicola ◽

Benedetta D’Attoma ◽

...

Keyword(s):

Protein Expression ◽

Wistar Rats ◽

Lactobacillus Rhamnosus ◽

Intercellular Junction ◽

In Vivo Studies ◽

Polyamine Metabolism ◽

Protective Effects ◽

Lactobacillus Rhamnosus Gg ◽

Junction Protein

Celiac disease (CD) is a chronic immune-mediated disorder, characterized by enhanced paracellular permeability across the intestinal epithelium. The complex system of intercellular junctions, including tight junctions (TJs) and adherens junctions (AJs), seals together the epithelial cells to form a continuous layer. The improvements in barrier integrity have been related to modifications in intercellular junction protein expression. Polyamines (spermidine, spermine, and putrescine) actively participate in the modulation of the AJ expression. Both in vitro and in vivo studies have demonstrated that also probiotics can promote the integrity and the function of the intestinal barrier. On these bases, the present work investigated the protective effects exerted by Lactobacillus rhamnosus GG (L.GG) against the pepsin-trypsin-digested gliadin (PTG)-induced enteropathy in jejunal tissue samples of Wistar rats. In particular, the probiotic effects have been evaluated on the intestinal mucosal architecture, polyamine metabolism and intercellular junction protein expression (ZO-1, Occludin, Claudin-1, β-catenin and E-cadherin). The results from this study indicate that L.GG protects the intestinal mucosa of rats from PTG-induced damage, by preventing the reduction of the expression of the intercellular junction proteins. Consequently, a role for L.GG in the therapeutic management of the gluten-related disorders in humans could be hypothesized.

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

BMC Microbiology ◽

10.1186/s12866-016-0759-7 ◽

2016 ◽

Vol 16 (1) ◽

Cited By ~ 25

Author(s):

Qingru Jiang ◽

Iva Stamatova ◽

Veera Kainulainen ◽

Riitta Korpela ◽

Jukka H. Meurman

Keyword(s):

Lactobacillus Rhamnosus ◽

Lactobacillus Rhamnosus Gg ◽

Biofilm Model ◽

Micro Organisms

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Lactobacillus rhamnosus GG and Saccharomyces cerevisiae boulardii exert synergistic antipathogenic activity in vitro against enterotoxigenic Escherichia coli

Beneficial Microbes ◽

10.3920/bm2019.0064 ◽

2019 ◽

Vol 10 (8) ◽

pp. 923-935 ◽

Cited By ~ 4

Author(s):

F. Moens ◽

C. Duysburgh ◽

P. van den Abbeele ◽

M. Morera ◽

M. Marzorati

Keyword(s):

Escherichia Coli ◽

Saccharomyces Cerevisiae ◽

Synergistic Effects ◽

Lactobacillus Rhamnosus ◽

Proximal Colon ◽

Enterotoxigenic Escherichia Coli ◽

Short Term ◽

Lactobacillus Rhamnosus Gg ◽

Mucosal Layer

Short-term colonic in vitro batch incubations were performed to elucidate the possible synergistic effects of Lactobacillus rhamnosus GG (CNCM-I-4798) and Saccharomyces cerevisiae boulardii (CNCM-I-1079) (associated in Smebiocta/Smectaflora Protect®) on the colonic microbial fermentation process, as well as their antipathogenic activity against enterotoxigenic Escherichia coli (LMG2092) (ETEC). These incubations adequately simulate the native microbiota and environmental conditions of the proximal colon of both adult and toddler donors, including the colonic mucosal layer. Results indicated that both strains were capable of growing together without showing antagonistic effects. Co-cultivation of both strains resulted in increased butyrate (stimulated by L. rhamnosus GG), propionate (stimulated by S. boulardii), and ethanol (produced by S. boulardii) production compared to the control incubations, revealing the additive effect of both strains. After inoculation of ETEC under simulated dysbiotic conditions, a 40 and 46% reduction in the concentration of ETEC was observed upon addition of both strains during the experiments with the adult and toddler donor, respectively. Furthermore, ETEC toxin levels decreased upon S. boulardii inoculation, probably due to proteolytic activity of this strain, with a synergistic effect being observed upon co-cultivation of L. rhamnosus GG and S. boulardii resulting in a reduction of 57 and 46% for the adult and toddler donor, respectively. Altogether, the results suggest that both probiotics together may help microbiota functionality, in both adults and toddlers and under healthy or impaired conditions, which could be of great interest when the colonic microbiota is dysbiotic and therefore sensitive to pathogenic invasion such as during antibiotic treatment.

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