scholarly journals Intraspecific Genotypic Characterization of Lactobacillus rhamnosus Strains Intended for Probiotic Use and Isolates of Human Origin

2006 ◽  
Vol 72 (8) ◽  
pp. 5376-5383 ◽  
Author(s):  
M. Vancanneyt ◽  
G. Huys ◽  
K. Lefebvre ◽  
V. Vankerckhoven ◽  
H. Goossens ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Human Origin ◽  
Culture Collections ◽  
Clinical Case Studies ◽  
Probiotic Strains ◽  
Different Sources

ABSTRACT A set of 118 strains of the species Lactobacillus rhamnosus was collected, including probiotic strains, research strains with potential probiotic properties, food starter cultures, and human isolates. The majority of the strains were collected from companies, hospitals, or culture collections or were obtained after contacting authors who reported clinical case studies in the literature. The present work aimed to reveal the genotypic relationships between strains of these diverse sources. All strains were initially investigated using fluorescent amplified fragment length polymorphism (FAFLP) with three different primer combinations. Numerical analysis of FAFLP data allowed (i) confirmation of the identification of all strains as members of L. rhamnosus and (ii) delineation of seven stable intraspecific FAFLP clusters. Most of these clusters contained both (potentially) probiotic strains and isolates of human origin. For each of the clusters, strains of different sources were selected for pulsed-field gel electrophoresis (PFGE) of macrorestriction fragments obtained with the enzymes NotI and AscI. Analysis of PFGE data indicated that (i) some (potentially) probiotic strains were indistinguishable from other probiotic strains, suggesting that several companies may use duplicate cultures of the same probiotic strain, and (ii) in a number of cases human isolates from sterile body sites were indistinguishable from a particular probiotic strain, suggesting that some of these isolates may be reisolations of commercial strains.

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 Evaluation of a new probiotic concept for broilers

2020 ◽  
Author(s):  
S. L. Jørgensen ◽  
L. L. Poulsen ◽  
M. Bisgaard ◽  
H. Christensen
Keyword(s):  
Pathogenic Bacteria ◽  
Horizontal Transmission ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Average Weight ◽  
Normal Range ◽  
Multiple Introductions ◽  
E Coli ◽  
Probiotic Strains ◽  
The Cost

SUMMARYProbiotics were introduced as a spray directly in the hatcher when chickens started to leave the eggs which potentially could reduce the horizontal transmission and colonization with pathogenic bacteria. The single introduction of probiotics could limit the cost compared to multiple introductions with feed and/or water. A mixture of five probiotic strains belonging to Escherichia coli, Enterococcus faecalis, Lactobacillus agilis and Lactobacillus rhamnosus was tested with two independent flocks of broilers (Ross 308). For each experiment, a comparison was made to an untreated control flock on the same farm. At day 14 of production the probiotic strains were re-isolated from ileum of euthanized chickens. The first week mortality was slightly increased in the probiotic flock (0.42%) compared to the control (0.35%) in experiment 1, however, it was higher in the control flock (1.45%) compared to the probiotic flock (1.12%) in experiment 2. The average weight of chickens that could be slaughtered for consumption was increased by 3.5% in the probiotic flocks compared to the control flocks, resulting in a 1.9% higher total weight of slaughtered chickens in the probiotics treated flocks compared to the control as a mean of the two experiments. The number of condemned animals was within the normal range for the production system and could not directly be related to effects of probiotics. Although one probiotic strain of E. coli was isolated from dead animals, the probiotics did not affect the proportion of chickens which died due to E. coli during the first week compared to the control.Primary audienceplant managers, veterinarians, nutritionists

scholarly journals Lactobacillus rhamnosus GG Genomic and Phenotypic Stability in an Industrial Production Process

2020 ◽  
Vol 86 (6) ◽  
Author(s):  
Marianne Stage ◽  
Anita Wichmann ◽  
Mette Jørgensen ◽  
Natalia Ivonne Vera-Jimenéz ◽  
Malue Wielje ◽  
...  
Keyword(s):  
Production Process ◽  
Gene Cluster ◽  
Industrial Production ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Properties ◽  
Phenotypic Stability ◽  
Content Type ◽  
Freeze Dried ◽  
Probiotic Strains

ABSTRACT Lactobacillus rhamnosus GG is one of the most widely marketed and studied probiotic strains. In L. rhamnosus GG, the spaCBA-srtC1 gene cluster encodes pili, which are important for some of the probiotic properties of the strain. A previous study showed that the DNA sequence of the spaCBA-srtC1 gene cluster was not present in some L. rhamnosus GG variants isolated from liquid dairy products. To examine the stability of the L. rhamnosus GG genome in an industrial production process, we sequenced the genome of samples of L. rhamnosus GG (DSM 33156) collected at specific steps of the industrial production process, including the culture collection stock, intermediate fermentations, and final freeze-dried products. We found that the L. rhamnosus GG genome sequence was unchanged throughout the production process. Consequently, the spaCBA-srtC1 gene locus was intact and fully conserved in all 31 samples examined. In addition, different production batches of L. rhamnosus GG exhibited consistent phenotypes, including the presence of pili in final freeze-dried products, and consistent characteristics in in vitro assays of probiotic properties. Our data show that L. rhamnosus GG is highly stable in this industrial production process. IMPORTANCE Lactobacillus rhamnosus GG is one of the best-studied probiotic strains. One of the well-characterized features of the strain is the pili encoded by the spaCBA-srtC1 gene cluster. These pili are involved in persistence in the gastrointestinal tract and are important for the probiotic properties of L. rhamnosus GG. Previous studies demonstrated that the L. rhamnosus GG genome can be unstable under certain conditions and can lose the spaCBA-srtC1 gene cluster. Since in vitro studies have shown that the loss of the spaCBA-srtC1 gene cluster decreases certain L. rhamnosus GG probiotic properties, we assessed both the genomic stability and phenotypic properties of L. rhamnosus GG throughout an industrial production process. We found that neither genomic nor phenotypic changes occurred in the samples. Therefore, we demonstrate that L. rhamnosus GG retains the spaCBA-srtC1 cluster and exhibits excellent genomic and phenotypic stability in the specific industrial process examined here.

scholarly journals Characterization of the SpaCBA Pilus Fibers in the Probiotic Lactobacillus rhamnosus GG

2012 ◽  
Vol 78 (7) ◽  
pp. 2337-2344 ◽  
Author(s):  
Justus Reunanen ◽  
Ingemar von Ossowski ◽  
Antoni P. A. Hendrickx ◽  
Airi Palva ◽  
Willem M. de Vos
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Immunogold Electron Microscopy ◽  
Probiotic Properties ◽  
Long Distance ◽  
Binding Ability ◽  
Intimate Contact ◽  
Double Labeling ◽  
Thin Sections ◽  
Content Type

ABSTRACTLactobacillus rhamnosusGG is a human intestinal isolate that has been studied intensively because of its probiotic properties. We have previously shown thatL. rhamnosusGG produces proteinaceous pili that earlier had been observed only in Gram-positive pathogens (M. Kankainen et al., Proc. Natl. Acad. Sci. U. S. A.106:17193–17198, 2009). These pili were found to be encoded by thespaCBAgene cluster, and the pilus-associated SpaC pilin was shown to confer on the cells a mucus-binding ability. In addition to thespaCBAcluster, another putative pilus cluster,spaFED, was predicted from theL. rhamnosusGG genome sequence. Herein, we show that only SpaCBA pili are produced byL. rhamnosus, and we describe a detailed analysis of cell wall-associated and affinity-purified SpaCBA pili by Western blotting and immunogold electron microscopy. Our results indicate that SpaCBA pili are heterotrimeric protrusions with a SpaA subunit as the shaft-forming major pilin. Only a few SpaB subunits could be observed in pilus fibers. Instead, SpaB pilins were found at pilus bases, as assessed by immunogold double labeling of thin sections of cells, suggesting that SpaB is involved in the termination of pilus assembly. The SpaC adhesin was present along the whole pilus length at numbers nearly equaling those of SpaA. The relative amount and uniform distribution of SpaC within pili not only makes it possible to exert both long-distance and intimate contact with host tissue but also provides mucus-binding strength, which explains the prolonged intestinal residency times observed forL. rhamnosusGG compared to that of nonpiliated lactobacilli.

scholarly journals Isolation, identification and characterisation of three novel probiotic strains (Lactobacillus paracaseiCNCM I-4034,Bifidobacterium breveCNCM I-4035 andLactobacillus rhamnosusCNCM I-4036) from the faeces of exclusively breast-fed infants

2013 ◽  
Vol 109 (S2) ◽  
pp. S51-S62 ◽  
Author(s):  
Sergio Muñoz-Quezada ◽  
Empar Chenoll ◽  
José María Vieites ◽  
Salvador Genovés ◽  
José Maldonado ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Intergenic Spacer ◽  
23S Rrna ◽  
Strain Identification ◽  
Probiotic Properties ◽  
Probiotic Strains ◽  
High Concentrations ◽  
Different Strains ◽  
Breast Fed

The aim of the present study was to isolate, identify and characterise novel strains of lactic acid bacteria and bifidobacteria with probiotic properties from the faeces of exclusively breast-fed infants. Of the 4680 isolated colonies, 758 exhibited resistance to low pH and tolerance to high concentrations of bile salts; of these, only forty-two exhibited a strong ability to adhere to enterocytesin vitro.The identities of the isolates were confirmed by 16S ribosomal RNA (rRNA) sequencing, which permitted the grouping of the forty-two bacteria into three different strains that showed more than 99 % sequence identity withLactobacillus paracasei,Lactobacillus rhamnosusandBifidobacterium breve, respectively. The strain identification was confirmed by sequencing the 16S–23S rRNA intergenic spacer regions. Strains were assayed for enzymatic activity and carbohydrate utilisation, and they were deposited in the Collection Nationale de Cultures de Microorganismes (CNCM) of the Institute Pasteur and namedL. paracaseiCNCM I-4034,B. breveCNCM I-4035 andL. rhamnosusCNCM I-4036. The strains were susceptible to antibiotics and did not produce undesirable metabolites, and their safety was assessed by acute ingestion in immunocompetent and immunosuppressed BALB/c mouse models. The three novel strains inhibitedin vitrothe meningitis aetiological agentListeria monocytogenesand human rotavirus infections.B. breveCNCM I-4035 led to a higher IgA concentration in faeces and plasma of mice. Overall, these results suggest thatL. paracaseiCNCM I-4034,B. breveCNCM I-4035 andL. rhamnosusCNCM I-4036 should be considered as probiotic strains, and their human health benefits should be further evaluated.

scholarly journals Preliminary Evaluation of Probiotic Properties ofLactobacillusStrains Isolated from Sardinian Dairy Products

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Maria Barbara Pisano ◽  
Silvia Viale ◽  
Stefania Conti ◽  
Maria Elisabetta Fadda ◽  
Maura Deplano ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Microbial Pathogens ◽  
Epithelial Tissue ◽  
Preliminary Evaluation ◽  
Probiotic Properties ◽  
Health Related ◽  
Amoxicillin Clavulanic Acid

Twenty-threeLactobacillusstrains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strainLactobacillus rhamnosusGG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strongβ-galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that theLactobacillusstrains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.

scholarly journals Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

2019 ◽  
Vol 12 (1) ◽  
pp. 54-69 ◽  
Author(s):  
É. Laslo ◽  
É. György ◽  
A. Czikó
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Meat Industry ◽  
Bacterial Isolates ◽  
Isolation And Characterization

Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

scholarly journals Is it possible to enhance immune response after vaccination? The role of a probiotic with a proven positive effect on all components of the immune system

2021 ◽  
pp. 89-98
Author(s):  
E. V. Kanner ◽  
M. L. Maksimov ◽  
I. D. Kanner ◽  
N. M. Lapkin ◽  
A. V. Gorelov
Keyword(s):  
Immune Response ◽  
Human Life ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Route Of Administration ◽  
The Body ◽  
Cell Mediated Immunity ◽  
Vaccine Adjuvants ◽  
Probiotic Strains

Preventive vaccination is currently the most affordable and economical way to reduce morbidity and mortality from many infections, improve quality and human life expectancy with an almost ideal balance of benefits and risks among all medical procedures. The article deals with the reasons for variability of the immune response caused by vaccines, between individuals and between populations, which is of fundamental importance for human health. The authors have presented data indicating a key role of the gut microbiota in the control of the immune response to vaccination. Particular attention is paid to the microbial diversity in different loci of the body. The role of microorganisms in the proper functioning of the body and the formation of a number of pathological conditions is described. Most modern vaccines are live-attenuated, killed / inactivated or subunit (recombinant) vaccines, and they are designed for the parenteral route of administration. Most of these vaccines elicit a weak immune response, especially in the mucous membranes, due to the route of administration and are associated with weak cell-mediated immunity. Therefore, mechanisms that can enhance virus-specific vaccine immunity in infants and children are required, such as the use of more potent or selective immunity-enhancing adjuvants. Some probiotic strains may be considered as promising vaccine adjuvants. This article evaluates the recent clinical studies of probiotics used to enhance vaccine-specific immunity in adults and infants. The present-day knowledge on the role of the probiotic strain Lactobacillus rhamnosus GG with the aim of activating immunity after vaccination are presented.

scholarly journals Characterization of Lactobacillus species proposed as probiotics

10.5219/1479 ◽  
2021 ◽  
Vol 15 ◽  
pp. 143-150
Author(s):  
Saad Sabah Fakhry ◽  
Farqad Abdullah Rashid ◽  
Maha Muhamaed Khudiar ◽  
Lubna Ayad Ismail ◽  
Sarah Khattab Ismail ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Biochemical Tests ◽  
Survival Percentage ◽  
Sds Page ◽  
Vitro Analysis

An isolated Lactobacillus from several various sources were identified depending on morphological, microscopically and biochemical tests in vitro analysis of probiotic properties that included: an ability to tolerate in different concentration of bile salt, survival in acidic conditions, their antimicrobial activity, and S-layer characterizations were carried out. It was noticed that isolates of Lactobacillus rhamnosus and L. delbrueckii have a broad activity of antimicrobial and found the isolate L. rhamnosus represented with a survival percentage 6.9% at pH 4.5 and 5.1% at pH 2.0) also L. rhamnosus (5.7% at pH 4.5 and 4.9% at pH 2.0) tolerated acidic media, Lactobacillus spp. has antimicrobial activity against all gram-positive and negative tested isolates. 70 kDa of S-layer protein bands were detected with whole-cell SDS-PAGE analysis, and it's predominant in cells of isolates which grown in MRS broth anaerobically. It was noticed that the collected Lactobacillus isolates could be used as probiotic.

scholarly journals Bacteriocin production as a mechanism for the antiinfective activity of Lactobacillus salivarius UCC118

2007 ◽  
Vol 104 (18) ◽  
pp. 7617-7621 ◽  
Author(s):  
Sinéad C. Corr ◽  
Yin Li ◽  
Christian U. Riedel ◽  
Paul W. O'Toole ◽  
Colin Hill ◽  
...  
Keyword(s):  
Foodborne Pathogen ◽  
Antimicrobial Effect ◽  
Probiotic Strain ◽  
Bacteriocin Production ◽  
Human Origin ◽  
Lactobacillus Salivarius ◽  
Immunity Protein ◽  
Probiotic Strains ◽  
Stable Mutant

The mechanisms by which probiotic strains enhance the health of the host remain largely uncharacterized. Here we demonstrate that Lactobacillus salivarius UCC118, a recently sequenced and genetically tractable probiotic strain of human origin, produces a bacteriocin in vivo that can significantly protect mice against infection with the invasive foodborne pathogen Listeria monocytogenes. A stable mutant of Lb. salivarius UCC118 that is unable to produce the Abp118 bacteriocin also failed to protect mice against infection with two strains of L. monocytogenes, EGDe and LO28, confirming that bacteriocin production is the primary mediator of protection against this organism. Furthermore, Lb. salivarius UCC118 did not offer any protection when mice were infected with a strain of L. monocytogenes expressing the cognate Abp118 immunity protein AbpIM, confirming that the antimicrobial effect is a result of direct antagonism between Lb. salivarius and the pathogen, mediated by the bacteriocin Abp118.

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