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발효유제품에서 Lactobacillus rhamnosus GG의 생육 특성
방미선 ( Mi Seon Bang ),정안나 ( An Na Jeong ),박동준 ( Dong June Park ),임광세 ( Kwang Sei Lim ),오세종 ( Se Jong Oh ) 한국유가공기술과학회 2015 Journal of Dairy Science and Biotechnology (JMSB) Vol.33 No.1
Yogurt is a product of the acidic fermentation of milk, which affects the survival of lactic acid bacteria (LAB). The aim of this present study was to examine the survival and acid stress response of Lactobacillus rhamnosus GG to low pH environment. The survival of LAB in commercial yogurt was measured during long-term storage. The enumeration of viable cells of LAB was determined at 15-day intervals over 52-weeks at 5℃. L. acidophilus, L. casei, and Bifidobacterium spp. showed low viability. However, L. rhamnosus GG exhibited excellent survival throughout the refrigerated storage period. At the end of 52-weeks, L. rhamnosus GG survived 7.0 log10 CFU/mL. F0F1 ATPase activity in L. rhamnosus GG at pH 4.5 was also evaluated. The ATPase activities of the membranes were higher when exposed at pH 4.5 for 24 h. The survival of L. rhamnosus GG was attributable to the induction in F0F1 ATPase activity. In addition, the mRNA expression levels of acid stress-inducible genes at low pH were investigated by qRT-PCR. clpC and clpE genes were up-regulated after 1 h, and atpA and dnaK genes were up-regulated after 24 h of incubation at pH 4.5. These genes could enhance the survival of L. rhamnosus GG in the acidic condition. Thus, the modulation of the enzymes or genes to assist the viability of LAB in the low pH environment is thought to be important.
Lactobacillus rhamnosus GG의 건강 증진 효과
임광세,김주용,예현수,김창민 한국유산균·프로바이오틱스학회 2013 Current Topic in Lactic Acid Bacteria and Probioti Vol.1 No.1
Lactobacillus rhamnosus GG (ATCC 53103, LGG) is one of the most researched probiotic strains in the world. It has been studied extensively in humans and experimental animals for a wide variety of uses. L. rhamnosus GG was isolated from an adult human in 1983, and it has a safe history of use in food products since 1990. The strain has most of the characteristics generally proposed for a good probiotic strain, including excellent survival in and transient colonization of the gastrointestinal tract, which is based on its adhesion capacity to intestinal mucus and epithelial cells. Successful recovery of the strain in stool samples has made dose-response studies possible and enabled the evaluation of effective dosing using food products. L. rhamnosus GG has also been found to have many beneficial health effects on gastrointestinal infection, antibiotic associated diarrhea, respiratory infection, viral infection and allergy.
Son, S.J.,Koh, J.H.,Park, M.R.,Ryu, S.,Lee, W.J.,Yun, B.,Lee, J.-H.,Oh, S.,Kim, Y. Elsevier 2019 Journal of dairy science Vol.102 No.4
<P><B>ABSTRACT</B></P> <P>Synbiotics, a combination of prebiotics and probiotics, produce synergistic effects to promote gastrointestinal health. Herein, we investigated the synbiotic interaction between the <I>Lactobacillus rhamnosus</I> strain GG (LGG; a probiotic strain) and tagatose (a prebiotic) in a dextran sulfate sodium (DSS)-induced colitis murine model. Initially, body weight, food intake, and clinical features were dramatically decreased after treatment with DSS, and the addition of LGG, tagatose, or both ameliorated these effects. In our pyrosequencing analysis of fecal microbiota, DSS treatment increased the abundance of <I>Proteobacteria</I> and decreased that of <I>Firmicutes</I>. When LGG and tagatose were administered as synbiotics, the gut microbiota composition recovered from the dysbiosis caused by DSS treatment. In particular, the abundance of <I>Bacteroides</I>, <I>Lactobacillus</I>, and <I>Akkermansia</I> was significantly associated with probiotic, prebiotic, and synbiotic treatments. Taken together, our results suggest that LGG and tagatose as synbiotics can alleviate colitis, and synbiotics could be applied as dietary supplements in dairy foods such as yogurt and cheese.</P>
장염 동물 모델에서 Lactobacillus GG의 장염 예방 효과 및 Cytokine 분비와 Mucin gene 발현에 미치는 영향
문규 ( Mun Gyu ),명승재 ( Myeong Seung Jae ),정진용 ( Jeong Jin Yong ),양석균 ( Yang Seog Gyun ),조윤경 ( Jo Yun Gyeong ),이선미 ( Lee Seon Mi ),장혜숙 ( Jang Hye Sug ),변정식 ( Byeon Jeong Sig ),이윤정 ( Lee Yun Jeong ),이진혁 ( 대한소화기학회 2004 대한소화기학회지 Vol.43 No.4
Background/Aims: Lactobacillus rhamnosus GG (LGG) has been used in acute colitis treatment. However, it is unclear whether the LGG prevents chronic colitis. The aim of this study was to examine the prophylactic effect of LGG on animal colitis, cytokine secretion, and mucin gene expression. Methods: BALB/c mice (n=64) were exposed to 5% dextran sulfate sodium (DSS) for 7 days followed by 10 days recovery period and repeatedly exposed for 4 days. Then, the mice were devided into three group; group of oral LGG adminstration throughout the recovery and repeated colitis period; PBS group of PBS administration; control group. Colon length, histologic score, tumor necrosis factor-α (TNF-α, interleukin-10 (IL-10) levels, mucin gene expressions were determined at each period. Results: In acute colitis period, the LGG group showed higher levels of disease activity index (DAI), histologic score, TNF-α IL-10, but shorter colon length, lower levels of mucin gene expressions than the control group. However, in repeated colitis period, the LGG group showed markedly lower levels of DAI and IL-10 but significantly longer colon length than PBS group (p<0.05). There was no difference in the mucin gene expression. Conclusions: These results suggest that LGG prevents chronic murine colitis. It may be associated with cytokine modulation and competitive inhibition of pathogenic bacteria. However, it may not be related with gene expression. (Korean J Gastroenterol 2004;43:234-245)
Lactobacillus rhamnosusGG의 면역조절작용과 장내 정착성
타다오사이토 ( Tadao Saito ),임광세 ( Kwang Sei Lim ) 한국유가공기술과학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.1
Lactobacillus rhamnosus GG(ATCC 53103) is one of the best researched probiotic strains in the world. Studies in children have shown that Lactobacillus rhamnosus GG effectively prevents early atopic disease in patients with high risk. The active molecules associated with the immunostimulatory sequence and anti-allergy effects of L. rhamnosus GG have not yet been identified. Unmethylated CpG motifs in bacterial DNA have a mitogenic effect in mouse immune cells, CpG-containing ISS oligodeoxynucleotides are potent Th1 adjuvants, effective in both preventing and reversing Th2-biased immune deviation in allergy models. The genomic DNA of L. rhamnosus GG is a potent inducer of murine B cell and dendritic cell immunoactivation. In L. rhamnosus GG genomic DNA, ID35 shows high activity in ISS assays in both mice and humans. The effects of ID35 result from a unique TTTCGTT motif located at its 5`-end, and its effects are comparable with murine prototype CpG 1826. L. rhamnosus GG is known to secrete proteinaceous pili encoded by the spaCBA gene cluster. The presence of pili structures may be essential for its adhesion to human intestinal mucus, explaining the prolonged duration of intestinal residence of this bacterium, compared to that of non-piliated lactobacilli.
( Kun Young Park ),( Bo Bae Kim ),( Chang Kee Hyun ) 한국미생물 · 생명공학회 2015 Journal of microbiology and biotechnology Vol.25 No.5
Recently, Lactobacillus rhamnosus GG (LGG) was shown to exert insulin-sensitizing and adiposity-reducing effects in high-fat (HF) diet-fed mice. In the present study, we observed that the effects were correlated with the extent of dysbiosis induced by HF diet feeding before LGG administration. LGG-treated mice were protected from HF diet-induced adiposity and/ or insulin resistance when LGG was treated after, not along with, HF diet feeding. Results indicate that, under HF dietary condition, supplemented LGG reverses insulin resistance, but does not block its onset.
LC-MS/MS based observation of Clostridium difficile inhibition by Lactobacillus rhamnosus gg
김성민,박한규,송원석,조성현,김윤곤 한국공업화학회 2019 한국공업화학회 연구논문 초록집 Vol.2019 No.1
Recently, probiotics therapies for Clostridium difficile infection (CDI) have been introduced and studied to avoid the side effects by antibiotics. However, the molecular mechanisms of C. difficile induced by Lactobacillus rhamnosus gg (LGG) and associated pathways have been rarely studied. Here, we co-cultured C. difficile and LGG in a transwell platform to profile metabolic and proteomic changes of C. difficile with mass spectrometric methods. In co-cultured condition with LGG, energy generation pathways related to C. difficile growth were inhibited, resulting in the decrease of growth rate and toxin production. In addition, metabolic changes in purine biosynthesis were observed. Finally, we briefly discussed proteins involved in major iron uptake and electron transfer as well as the chaperone proteins in bacteria that showed changes by LGG. Our in vitro co-culture model and multiomics approach will provide a better understanding of pathogen-probiotics interaction.
Zelin Gu,Yanfeng Wu,Yu Wang,Haiyue Sun,Ying You,Chunhong Piao,Junmei Liu,Yuhua Wang 한국식품영양과학회 2020 Journal of medicinal food Vol.23 No.2
As the functions of Lactobacilli become better understood, there are increasing numbers of applications for Lactobacillus products. Previously, we have demonstrated that Lactobacillus rhamnosus GG (LGG) can prevent alcoholic liver injury. LGG granules were produced by fluid bed granulation with a media composed of starch, skimmed milk powder, whey powder, microcrystalline cellulose and maltose, and LGG fermented liquid that comprised 30–50% of the total weight. We found LGG granules dose-dependently protected against chronic alcoholic liver disease. When alcohol was consumed for 8 weeks with LGG treatment during the last 2 weeks, we demonstrated that the dose dependence of LGG granules can improve alcohol-induced liver injury through decreasing the levels of lipopolysaccharide and tumor necrosis factor-α in serum and prevent liver steatosis by suppressing triglyceride, free fatty acid, and malondialdehyde production in liver. Alcohol feeding caused a decline in the number of both Lactobacillus and Bifidobacterium, with a proportional increase in the number of Clostridium perfringens in ileum, and expansion of the Gram-negative bacteria Proteobacteria, Campylobacterales, and Helicobacter in cecum. However, LGG granule treatment restored the content of these microorganisms. In conclusion, LGG granule supplementation can improve the intestinal microbiota, reduce the number of gram-negative bacteria, and ameliorate alcoholic liver injury.
Istifiani Lola Ayu,Ho-Kyung Ha,Dong-Hun Yang,Won-Jae Lee,Mee-Ryung Lee 한국축산식품학회 2021 한국축산식품학회지 Vol.41 No.5
Microencapsulation is a protective process for materials that are sensitive to harsh conditions encounted during food manufacture and storage. The objectives of this research were to manufacture a milk protein-based delivery system (MPDS) containing Lactobacillus rhamnosus GG (LGG) using skim milk powder and to investigate the effects of manufacturing variables, such as reaction temerpature and holding time, on the physiccohemical properties of MPDS and viability of LGG under dairy food processing and storage conditions. MPDS was prepared using chymosin at varing reaction temperatures from 25℃ to 40℃ for 10 min and holding times from 5 to 30 min at 25℃. The morphological and physicochemical properties of MPDS were evaluated using a confocal laser scanning microscope and a particle size analyzer, respectively. The number of viable cells were determined using the standard plate method. Spherical-shaped MPDS particles were successfully manufactured. The particle size of MPDS was increased with a decrease in reaction temperature and an increase in holding time. As reaction temperature and holding time were increased, the encapsulation efficiency of LGG in MPDS was increased. During pasteurization, the use of MPDS resulted in an increase in the LGG viability. The encapsulation of LGG in MPDS led to an increase in the viability of LGG in simulated gastric fluid. In addition, the LGG viability was enhanced with an increase in reaction temperature and holding time. In conclusions, the encapsulation of LGG in MPDS could be an effective way of improving the viability of LGG during pasturization process in various foods.