Lactobacillus Rhamnosus GG ATCC Research Articles

PILOT-PLANT SCALE BIOMASS PRODUCTION BY LACTOBACILLUS RHAMNOSUS GG ATCC 53103: A COMPARISON BETWEEN BATCH AND FED-BATCH FERMENTATION

Probiotics such as Lactobacilli are important in improving normal intestinal flora and hindering the growth of harmful bacteria in the digestive system. Given the above reasons, the industrial production of probiotics and the use of high-yield strains is of great importance. The present study compares the biomass production by Lactobacillus rhamnosus GG ATCC 53103 in batch and fed-batch cultures conditions at a pilot plant scale. An optimized medium containing the following compounds (g/L): glucose 112.50, sugar beet molasses 56.25, casein 18.75, yeast extract 18.75, K2HPO4 13.13, Tween 80 1.88, MgSO4.7H2O 0.3750, MnSO4. 4H2O 0.0750, CaCl2. 2H2O 0.1875 and Simethicone 1.25 was used for biomass production. During the fermentation process, culture conditions such as pH, temperature, and oxygen concentration were monitored using process analytical technology (PAT). Based on the obtained results, the maximum biomass production in the batch condition in the first 20 hours of culture in the optimized medium was about 68.14 g/L. After three stages of fed-batch culture, the biomass production by L. rhamnosus GG ATCC 53103 reached 93.5 g/L at 37°C with agitation and aeration rates of 100 rev/min and 300 VV-1min-1, respectively. Therefore, biomass production increased about 2.67-fold more than the basal medium.

Lactococcus lactis Subspecies cremoris Elicits Protection Against Metabolic Changes Induced by a Western-Style Diet

A Western-style diet, which is high in fat and sugar, can cause significant dyslipidemia and nonalcoholic fatty liver disease; the diet has an especially strong effect in women, regardless of total calorie intake. Dietary supplementation with beneficial microbes might reduce the detrimental effects of a Western-style diet. We assessed the effects of Lactococcus lactis subspecies (subsp) cremoris on weight gain, liver fat, serum cholesterol, and insulin resistance in female mice on a high-fat, high-carbohydrate diet. Female C57BL/6 mice were fed either a high-fat, high-carbohydrate (Western-style) diet that contained 40% fat (mostly milk fat) and 43% carbohydrate (mostly sucrose) or a calorie-matched-per-gram control diet. The diets of mice were supplemented with 1× 109 colony-forming units of L lactis subsp cremoris ATCC 19257 or Lactobacillus rhamnosus GG ATCC 53103 (control bacteria) 3 times per week for 16 weeks. Body weights were measured, and fecal, blood, and liver tissues were collected and analyzed. Livers were analyzed for fat accumulation and inflammation, and blood samples were analyzed for cholesterol and glucose levels. Mice were housed within Comprehensive Lab Animal Monitoring System cages, and respiratory exchange ratio and activity were measured. Hepatic lipid profiles of L lactis subsp cremoris-supplemented mice were characterized by lipidomics mass spectrometry analysis. Mice fed L lactis subsp cremoris while on the Western-style diet gained less weight, developed less hepatic steatosis and inflammation, and had a lower mean serum level of cholesterol and body mass index than mice fed the control bacteria. Mice fed the L lactis subsp cremoris had increased glucose tolerance while on the Western-style diet compared to mice fed control bacteria and had alterations in hepatic lipids, including oxylipins. Dietary supplementation with L lactis subsp cremoris in female mice on a high-fat, high-carbohydrate (Western-style) diet caused them to gain less weight, develop less liver fat and inflammation, reduce serum cholesterol levels, and increase glucose tolerance compared with mice on the same diet fed control bacteria. L lactis subsp cremoris is safe for oral ingestion and might be developed for persons with metabolic and liver disorders caused by a Western-style diet.

Efficacy of Lactobacillus rhamnosus GG in treatment of acute pediatric diarrhea: A systematic review with meta-analysis.

BACKGROUNDDiarrhea is a major infectious cause of childhood morbidity and mortality worldwide. In clinical trials, Lactobacillus rhamnosus GG ATCC 53013 (LGG) has been used to treat diarrhea. However, recent randomized controlled trials (RCTs) found no evidence of a beneficial effect of LGG treatment.AIMTo evaluate the efficacy of LGG in treating acute diarrhea in children.METHODSThe EMBASE, MEDLINE, PubMed, Web of Science databases, and the Cochrane Central Register of Controlled Trials were searched up to April 2019 for meta-analyses and RCTs. The Cochrane Review Manager was used to analyze the relevant data.RESULTSNineteen RCTs met the inclusion criteria and showed that compared with the control group, LGG administration notably reduced the diarrhea duration [mean difference (MD) -24.02 h, 95% confidence interval (CI) (-36.58, -11.45)]. More effective results were detected at a high dose ≥ 1010 CFU per day [MD -22.56 h, 95%CI (-36.41, -8.72)] vs a lower dose. A similar reduction was found in Asian and European patients [MD -24.42 h, 95%CI (-47.01, -1.82); MD -32.02 h, 95%CI (-49.26, -14.79), respectively]. A reduced duration of diarrhea was confirmed in LGG participants with diarrhea for less than 3 d at enrollment [MD -15.83 h, 95%CI (-20.68, -10.98)]. High-dose LGG effectively reduced the duration of rotavirus-induced diarrhea [MD -31.05 h, 95%CI (-50.31, -11.80)] and the stool number per day [MD -1.08, 95%CI (-1.87, -0.28)].CONCLUSIONHigh-dose LGG therapy reduces the duration of diarrhea and the stool number per day. Intervention at the early stage is recommended. Future trials are expected to verify the effectiveness of LGG treatment.

Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria.

This study provides relevant information about the effects of phenolic compounds commonly present in fruit and vegetables on the growth of probiotic and pathogenic bacteria. The compounds selectively allowed the growth of probiotic lactobacilli (Lactobacillus rhamnosus GG and Lactobacillus acidophilus) and inhibited pathogenic bacteria (Escherichia coli and Salmonella Typhimurium) at the same concentration (20mmoll-1 ). These findings can contribute to the formulation of nutraceutical products, such as synbiotics, that can restore or maintain an optimal composition of human microbiota, potentially improving the overall health of the consumer.

In vitro fermentation of oat β-glucan and hydrolysates by fecal microbiota and selected probiotic strains.

Emerging evidence suggested that the prebiotic ability of β-glucan was intimately related to its molecular weight (Mw ). However, the effect of oat β-glucan with differing Mw on gut homeostasis was inconsistent. Importantly, knowledge of the fermentation properties of oat β-glucan fractions was still limited. The present study aimed to evaluate the prebiotic potential of raw and hydrolyzed oat β-glucan during in vitro fermentation by fecal microbiota and selected probiotic strains. The results obtained showed that both oat β-glucan (OG) and hydrolysates (OGH) comparably promoted the growth of fecal Lactobacillus counts (P < 0.05). Importantly, OGH revealed greater fermentability compared to OG as denoted by lower pH value and higher short-chain fatty acid concentration (P < 0.05). Moreover, OGH was found to be more favorable to provide growth substrates for Lactobacillus helveticus R389 (LR389), Lactobacillus rhamnosus GG ATCC 53103 (LGG) and Bifidobacterium longum BB536 (BB536) than OG, and was preferentially utilized by LR389, LGG and BB536 as the sole carbon source. The results of the present study indicate that oat β-glucan hydrolysates could serve as a more promising material for developing novel symbiotic foods. © 2017 Society of Chemical Industry.

The combined effect of bacteriocin-producing Lactobacillus rhamnosus GG-ATCC and Lactoperoxidase system activation on microbiological quality of raw milk with special emphasis against E.coli O157:H7 in milk

Isolates of Enterohaemorrhagic E.coli O157:H7 were isolated from 51 and 41 of locally produced bovine and ovine soft cheese samples. Their identification were confirmed based on the biochemical reactions and both the morphological cultural and serological properties. Presumptive E.coli O157:H7 isolates obtained by using the conventional selective plating on the chromogenic agar were tested further for the presence of both O157 and H7 antigenes using the latex agglutination test antisera. The current microbiological studies revealed that 31 (33.70 %) out of 92 bovine and ovine soft cheese samples were positive for E.coli O157:H7. The highest non significant (P&gt;0.05) prevalence level of E.coli O157:H7 was found in the ewe᾿s soft cheese samples (36.59 %) followed by cow᾿s soft cheese samples (31.37 %). Agar well diffusion bioassay method was used for measuring the antibacterial activity of the crude bacteriocin that was produced by Lactobacillus rhamnosus GG-ATCC against Escherichia coli and the closely related sensitive strains such as L.acidophilus LA-K and L.acidophilus ROO52. The crude bacteriocin that was produced by the L.rhamnosus GG-TACC exhibited significantly (P&lt;0.05) the highest antibacterial potency (100 %) against both the closely related strains of lactobacilli and the stressed E.coli O157:H7 by the activation of the LPS. The activation of the natural LPS of inoculated pasteurized milk had significantly (P&lt;0.05) influenced the inactivation degree of the crude bacteriocin against E.coli O157:H7. There was a significant (P&lt;0.05) reduction in the viable counts of stressed E.coli O157:H7 after each exposure time period (6, 24 and 48 hrs.) to the crude bacteriocin at room storage temperature. An overall conclusion on the basis of the current results pointed out that complete elimination of viable bacterial cells was not achieved neither in the stabilized milk (Activation of LPS) nor after subjecting the stabilized milk to the action of the crude bacteriocin produced by L.rhamnosus GG-ATCC at room storage temperature.

Short-chain fatty acids produced by synbiotic mixtures in skim milk differentially regulate proliferation and cytokine production in peripheral blood mononuclear cells

Short chain fatty acids (SCFAs) are major products of prebiotic fermentation and confer human health benefits such as immune-regulation. In this study, reconstituted skim milk supplemented with prebiotics (RSMP) including inulin, hi-maize or β-glucan was fermented by probiotic strains of Lactobacillus spp. and Bifidobacteria spp. After 24 h of fermentation, probiotics growth and SCFAs production were investigated and the produced SCFAs were extracted. Inulin and Lactobacillus rhamnosus GG ATCC 53013 (LGG) combination released highest concentrations of SCFAs compared to LGG and hi-maize or β-glucan. Extracted SCFAs were then used for in vitro immune modulation study in human peripheral blood mononuclear cells (PBMCs). In lipopolysaccharide (LPS)-stimulated PBMCs, SCFAs particularly butyrate down-regulated tumor necrosis factor alpha, interleukin (IL)-12, interferon gamma (IFN-γ) and transforming growth factor beta-1 (TGF-β1), and up-regulated IL-4, IL-10, while no significant effect was noted in non-LPS-stimulated PBMCs. The results indicate that SCFAs regulated cytokine milieu in LPS-stimulated PBMCs to anti-inflammatory cytokines.

&lt;i&gt;In Vitro&lt;/i&gt; Comparison of Probiotic Properties of &lt;i&gt;Lactobacillus fermentum&lt;/i&gt; SK54 Isolated from New Born Baby with &lt;i&gt;Lactobacillus rhamnosus&lt;/i&gt; GG ATCC 53103

A lactobacillus strain isolated from the feces of a healthy baby was identified as Lactobacillus fermentum SK54. The probiotic properties of this strain including antimicrobial activity, survival in acid, bile, simulated gastric fluid [SGF] and simulated intestinal fluid [SIF], antibiotic susceptibility and adherence to Caco-2 cells were examined and compared them with a well known commercial probiotic strain Lactobacillus rhamnosus GG ATCC 53103 isolated from human intestine. L. fermentum SK54 and L. rhamnosus GG showed inhibitory properties toward gastrointestinal pathogens i.e., Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella Typhimurium, and Shigella sonnei by cylinder-plate assay. The inhibitory substances from L. fermentum SK54 composed of acid substances naturally produced by lactobacilli and high molecular weight proteinaceous compound [MW &gt; 3.5 kDa] which sensitive to proteolytic enzymes, pH stability [pH 2.0-5.0] and heat stability [60, 80, 100°C for 10 min and 121°C for15 min]. L. rhamnosus GG produced only acid inhibitory substances. Both strains survived well at low pH [pH 2.0-4.0], bile salts [0.1-0.3% w/v], SGF and SIF. They also had the same 14 tested antibiotic sensitivity pattern and expressed high adherence to Caco-2 cells. This study provides a rationale to support L. fermentum SK54 as a potential probiotic to prevent or act as a therapeutic agent against pathogenic strains.

Characterization of a Panela cheese with added probiotics and fava bean starch

Of 20 Lactobacillus and 8 Bifidobacterium species examined, only Bifidobacterium breve ATCC 15700 was able to ferment starch from fava beans. Bifidobacterium breve ATCC 15700 and Lactobacillus rhamnosus GG ATCC 53103 were selected as probiotics for use in fresh-style Panela cheese. Two types of fresh cheese (with and without 3% fava bean starch) were manufactured with 3 combinations of probiotics: L. rhamnosus GG only, B. breve only, or both L. rhamnosus GG and B. breve. During 4 wk of storage at 4°C, the addition of fava bean starch to the cheese was not found to cause significant differences in the viability of either probiotic strain. However, the microstructure and texture of Panela cheese were altered, resulting in a much softer product. A sensory panel showed that the presence of added fava bean starch in Panela cheese was less desirable to consumers, whereas probiotic supplementation had no effect on perceived taste or appearance. Panela cheese could be a suitable food for inclusion of probiotic bacteria.

Suppression of T-cell activation by Lactobacillus rhamnosus GG-degraded bovine casein

Earlier data indicate that Lactobacillus rhamnosus GG ATCC 53103 ( L. GG), a commensal intestinal bacterial strain, promotes the degradation of proteins in the gut in vivo, and bovine casein hydrolysed with L. GG-derived proteases suppresses lymphocyte proliferation in vitro. The present study aimed to evaluate the effect of L. GG-degraded bovine casein on T-cell activation, i.e. IL-2 mRNA expression and protein kinase C (PKC) translocation. To this end, Northern blot analyses for IL-2 mRNA expression and PKC assays with and without L. GG-degraded casein were carried out on T cells isolated from 11 healthy adults. Cell cultures in 8–11 experiments contained 1 mg ml −1 bovine casein in degraded or undegraded form in the presence of a mitogen, i.e. phorbol 12,13-dibutyrate plus calcium ionophore (PBDu+A23187) or anti-CD3. Also IL-2, IL-4 and IFN-γ syntheses were determined in 24-h culture supernatants. IL-2 mRNA expression was reduced in experiments with L. GG-degraded casein. In parallel, the IL-2 concentration in PBDu+A23187-stimulated culture supernatants, expressed as geometric means (95% confidence interval), decreased from 15,892 (7174–35,203) pg ml −1 to 4744 (2095–10,742) pg ml −1 when containing L. GG-degraded casein. L. GG-degraded casein inhibited PKC translocation, the action resembling that of PKC inhibitor, RO31-8220. These results extend previous data on L. GG-degraded casein, showing in vitro the suppression of T-cell activation.