Nomenclature Abstract for Lactobacillus johnsonii Fujisawa et al. 1992.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Nicole Danielle Osier ◽  
George M Garrity
Keyword(s):  
Lactobacillus Johnsonii

scholarly journals Exoproteome Perspective on the Bile Stress Response of Lactobacillus johnsonii

Proteomes ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. 10
Author(s):  
Bernadette B. Bagon ◽  
Valerie Diane V. Valeriano ◽  
Ju Kyoung Oh ◽  
Edward Alain B. Pajarillo ◽  
Ji Yoon Lee ◽  
...  
Keyword(s):  
Cell Wall ◽  
Stress Response ◽  
Triosephosphate Isomerase ◽  
Extracellular Proteins ◽  
Metabolic Adaptation ◽  
Gi Tract ◽  
Phosphotransferase System ◽  
Lactobacillus Johnsonii ◽  
Promoting Effect ◽  
Leading Role

Probiotics must not only exert a health-promoting effect but also be capable of adapting to the harsh environment of the gastrointestinal (GI) tract. Probiotics in the GI tract must survive the cell wall-disrupting effect of bile acids. We investigated the exoproteome of Lactobacillus johnsonii PF01 and C1-10 under bile stress. A comparative analysis revealed the similarities between the two L. johnsonii exoproteomes, as well as their different responses to bile. The large number of metabolic proteins in L. johnsonii revealed its metabolic adaptation to meet protein synthesis requirements under bile stress. In addition, cell wall modifications occurred in response to bile. Furthermore, some extracellular proteins of L. johnsonii may have moonlighting function in the presence of bile. Enolase, L-lactate dehydrogenase, glyceraldehyde-3-phosphate dehydrogenase, triosephosphate isomerase, 50s ribosomal protein L7/L12, and cellobiose-specific phosphotransferase system (PTS) sugar transporter were significantly upregulated under bile stress, suggesting a leading role in the collective bile stress response of L. johnsonii from its exoproteome perspective.

scholarly journals The Role of Prophage for Genome Diversification within a Clonal Lineage of Lactobacillus johnsonii: Characterization of the Defective Prophage LJ771

2008 ◽  
Vol 190 (17) ◽  
pp. 5806-5813 ◽  
Author(s):  
Emmanuel Denou ◽  
Raymond David Pridmore ◽  
Marco Ventura ◽  
Anne-Cécile Pittet ◽  
Marie-Camille Zwahlen ◽  
...  
Keyword(s):  
Methionine Sulfoxide ◽  
Gene Cassette ◽  
Methionine Sulfoxide Reductase ◽  
Toxin Gene ◽  
Clonal Lineage ◽  
Lactobacillus Johnsonii ◽  
Reductase Gene ◽  
Phage Dna

ABSTRACT Two independent isolates of the gut commensal Lactobacillus johnsonii were sequenced. These isolates belonged to the same clonal lineage and differed mainly by a 40.8-kb prophage, LJ771, belonging to the Sfi11 phage lineage. LJ771 shares close DNA sequence identity with Lactobacillus gasseri prophages. LJ771 coexists as an integrated prophage and excised circular phage DNA, but phage DNA packaged into extracellular phage particles was not detected. Between the phage lysin gene and attR a likely mazE (“antitoxin”)/pemK (“toxin”) gene cassette was detected in LJ771 but not in the L. gasseri prophages. Expressed pemK could be cloned in Escherichia coli only together with the mazE gene. LJ771 was shown to be highly stable and could be cured only by coexpression of mazE from a plasmid. The prophage was integrated into the methionine sulfoxide reductase gene (msrA) and complemented the 5′ end of this gene, creating a protein with a slightly altered N-terminal sequence. The two L. johnsonii strains had identical in vitro growth and in vivo gut persistence phenotypes. Also, in an isogenic background, the presence of the prophage resulted in no growth disadvantage.

scholarly journals Draft Genome Sequences of Lactobacillus salivarius A3iob and Lactobacillus johnsonii CRL1647, Novel Potential Probiotic Strains for Honeybees (Apis mellifera L.)

2018 ◽  
Vol 7 (6) ◽  
Author(s):  
Marcela Carina Audisio ◽  
Leonardo Albarracín ◽  
Maria Julia Torres ◽  
Lucila Saavedra ◽  
Elvira Maria Hebert ◽  
...  
Keyword(s):  
Apis Mellifera ◽  
Genome Sequencing ◽  
Draft Genome ◽  
Illumina Miseq ◽  
Whole Genome ◽  
Genome Sequences ◽  
Lactobacillus Johnsonii ◽  
Lactobacillus Salivarius ◽  
Content Type ◽  
Probiotic Strains

This report describes the draft genome sequences of Lactobacillus salivarius A3iob and Lactobacillus johnsonii CRL1647, probiotic strains isolated from the gut of honeybee Apis mellifera workers. The reads were generated by a whole-genome sequencing (WGS) strategy on an Illumina MiSeq sequencer and were assembled into contigs with total sizes of 2,054,490 and 2,137,413 bp for the A3iob and CRL1647 strains, respectively.

scholarly journals Lactobacillus johnsonii La1 Attenuates Helicobacter pylori-Associated Gastritis and Reduces Levels of Proinflammatory Chemokines in C57BL/6 Mice

2005 ◽  
Vol 12 (12) ◽  
pp. 1378-1386 ◽  
Author(s):  
Dionyssios N. Sgouras ◽  
Effrosini G. Panayotopoulou ◽  
Beatriz Martinez-Gonzalez ◽  
Kalliopi Petraki ◽  
Spyros Michopoulos ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Lamina Propria ◽  
Serum Levels ◽  
Favorable Effect ◽  
Lactobacillus Johnsonii ◽  
Ags Cells ◽  
Inflammatory Infiltration ◽  
H Pylori

ABSTRACT In clinical settings, Lactobacillus johnsonii La1 administration has been reported to have a favorable effect on Helicobacter pylori-associated gastritis, although the mechanism remains unclear. We administered, continuously through the water supply, live La1 to H. pylori-infected C57BL/6 mice and followed colonization, the development of H. pylori-associated gastritis in the lamina propria, and the levels of proinflammatory chemokines macrophage inflammatory protein 2 (MIP-2) and keratinocyte-derived cytokine (KC) in the serum and gastric tissue over a period of 3 months. We documented a significant attenuation in both lymphocytic (P = 0.038) and neutrophilic (P = 0.003) inflammatory infiltration in the lamina propria as well as in the circulating levels of anti-H. pylori immunoglobulin G antibodies (P = 0.003), although we did not observe a suppressive effect of La1 on H. pylori colonizing numbers. Other lactobacilli, such as L. amylovorus DCE 471 and L. acidophilus IBB 801, did not attenuate H. pylori-associated gastritis to the same extent. MIP-2 serum levels were distinctly reduced during the early stages of H. pylori infection in the La1-treated animals, as were gastric mucosal levels of MIP-2 and KC. Finally, we also observed a significant reduction (P = 0.046) in H. pylori-induced interleukin-8 secretion by human adenocarcinoma AGS cells in vitro in the presence of neutralized (pH 6.8) La1 spent culture supernatants, without concomitant loss of H. pylori viability. These observations suggest that during the early infection stages, administration of La1 can attenuate H. pylori-induced gastritis in vivo, possibly by reducing proinflammatory chemotactic signals responsible for the recruitment of lymphocytes and neutrophils in the lamina propria.

scholarly journals A novel probiotic, Lactobacillus johnsonii 456, resists acid and can persist in the human gut beyond the initial ingestion period

Gut Microbes ◽  
2018 ◽  
Vol 10 (4) ◽  
pp. 458-480 ◽  
Author(s):  
Michael J. Davoren ◽  
Jared Liu ◽  
Jocelyn Castellanos ◽  
Norma I. Rodríguez-Malavé ◽  
Robert H. Schiestl
Keyword(s):  
Lactobacillus Johnsonii ◽  
Human Gut ◽  
Probiotic Lactobacillus

scholarly journals Jakość sensoryczna i przeżywalność potencjalnie probiotycznych szczepów Lactobacillus w fermentowanym napoju miodowym

2018 ◽  
Vol 114 (1) ◽  
pp. 87-96
Author(s):  
Monika Trząskowska ◽  
Anita Trzcińska ◽  
Żaneta Kapica
Keyword(s):  
Lactobacillus Casei ◽  
Lactobacillus Johnsonii

Celem pracy było określenie możliwości zastosowania bakterii potencjalnie probiotycznych Lactobacillus johnsonii K4 lub Lactobacillus casei O12 do produkcji napoju miodowego akceptowanego sensorycznie i zawierającego żywe mikroorganizmy. Materiałem do badań były napoje miodowe przygotowane z miodu wielokwiatowego i wody wodociągowej (12,05 g/100 ml). Napoje poddano 2-, 3-, 4- i 5-dniowej fermentacji monokulturą bakterii (po inokulacji ok. 7 log jtk/cm3) w temp. 30 i 37 ºC. Średnia liczb bakterii po fermentacji zawierała się w przedziale 6,75 ÷ 8,14 log jtk/cm3. Wzrost bakterii był zależny od szczepu, czasu i temperatury fermentacji (p < 0,05). Te same czynniki istotnie wpłynęły na średnie wartości pH we wszystkich próbach w kolejnych dniach fermentacji i mieściły się w granicach 4,6 ÷ 4.8 (p < 0,05). Czas fermentacji był czynnikiem statystycznie istotnie wpływającym na ocenę sensoryczną (p < 0,05). Najwyższe noty w ocenie sensorycznej przyznano próbkom fermentowanym szczepem Lb. casei O12 przez 2 dni w temp. 37 ºC. Wybrane bakterie z rodzaju Lactobacillus można zastosować do wytwarzania innowacyjnego napoju o pożądanych cechach sensorycznych. Na tym etapie badań produkt nie może być nazwany probiotycznym, jednak jakość sensoryczna i zakres przeżywalności szczepów predysponuje do dalszej oceny ich właściwości probiotycznych.

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