scholarly journals Anti-Adhesive Properties Metabolites Complexes of Lactobacillus rhamnosus GG and Saccharomyces boulardii in Tests in vitro

2020 ◽  
Vol 5 (3) ◽  
pp. 282-289
Author(s):  
O. Yu. Isayenko ◽  
◽  
O. V. Knysh ◽  
V. V. Minukhin ◽  
T. N. Ryzhkova ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Saccharomyces Boulardii ◽  
Adhesive Properties ◽  
Lactobacillus Rhamnosus Gg

In Vivo, In Vitro and Transplacental Immune Effects of a Probiotic Bacterium Lactobacillus rhamnosus GG in Humans

2009 ◽  
Vol 123 (2) ◽  
pp. S200-S200
Author(s):  
R.J. Boyle ◽  
L. Mah ◽  
S. Kivivuori ◽  
A. Chen ◽  
S.J. Lahtinen ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Probiotic Bacterium ◽  
Lactobacillus Rhamnosus Gg

scholarly journals Study of Surface Structure Changes for Selected Ceramics Used in the CAD/CAM System on the Degree of Microbial Colonization, In Vitro Tests

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Maciej Dobrzynski ◽  
Magdalena Pajaczkowska ◽  
Joanna Nowicka ◽  
Aleksander Jaworski ◽  
Piotr Kosior ◽  
...  
Keyword(s):  
Dental Materials ◽  
Lactobacillus Rhamnosus ◽  
Microbial Colonization ◽  
In Vitro Tests ◽  
Adhesive Properties ◽  
Structure Changes ◽  
Cad Cam ◽  
Biofilm Development ◽  
Made In

In the article has been presented an analysis of susceptibility of selected dental materials, made in the CAD/CAM technology. The morphology and structural properties of selected dental materials and their composites were determined by using XRPD (X-ray powder diffraction) techniques, as well as the IR (infrared) spectroscopy. Moreover, an adhesion as well as development of biofilm by oral microorganisms has been studied. It has been shown that a degree of the biofilm development on the tested dental materials depended on microorganism genus and species. Streptococcus mutans has demonstrated the best adhesion to the tested materials in comparison with Candida albicans and Lactobacillus rhamnosus. However, the sintered materials such as IPS e.max® and the polished IPS e.max® have showed the best “anti-adhesive properties” in relation to S. mutans and L. rhamnosus that have not formed the biofilm on the polished IPS e.max® sample. Furthermore, S. mutans have not formed the biofilm on both surfaces. On the contrary to S. mutans and L. rhamnosus, C. albicans has demonstrated the adhesive properties in relation to the above-mentioned surfaces. Moreover, in contrast to S. mutans and C. albicans, L. rhamnosus has not formed the biofilm on the polished IPS Empress material.

scholarly journals Lactobacillus rhamnosus GG in Experimental Oral Biofilms Exposed to Different Carbohydrate Sources

2018 ◽  
Vol 52 (3) ◽  
pp. 220-229 ◽  
Author(s):  
Qingru Jiang ◽  
Veera Kainulainen ◽  
Iva Stamatova ◽  
Riitta Korpela ◽  
Jukka H. Meurman
Keyword(s):  
Lactobacillus Rhamnosus ◽  
In Vitro Study ◽  
Viable Cell ◽  
Lactobacillus Rhamnosus Gg ◽  
Carbohydrate Source ◽  
Ph Values ◽  
Dental Hard Tissues ◽  
Oral Biofilms ◽  
Spent Media

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.

scholarly journals 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

2017 ◽  
Vol 38 (3) ◽  
pp. 1277 ◽  
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.

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

1997 ◽  
Vol 37 (1) ◽  
pp. 83-86 ◽  
Author(s):  
Riitta Korpela ◽  
Eeva Moilanen ◽  
Maija Saxelin ◽  
Heikki Vapaatalo
Keyword(s):  
Platelet Aggregation ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg

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

2007 ◽  
Vol 73 (21) ◽  
pp. 6768-6775 ◽  
Author(s):  
Sarah Lebeer ◽  
Tine L. A. Verhoeven ◽  
M�nica Perea V�lez ◽  
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.

scholarly journals In-vitro pathogen inhibition: Comparing the inhibitory effects of a complex multistrain synbiotic with simple probiotics containing the yeast Saccharomyces boulardii or Lactobacillus rhamnosus bacteria

2019 ◽  
Author(s):  
Jacek Piatek ◽  
Henning Sommermeyer ◽  
Arleta Ciechelska-Rybarczyk ◽  
Malgorzata Bernatek
Keyword(s):  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Saccharomyces Boulardii ◽  
Human Pathogens ◽  
Inhibitory Effects ◽  
Probiotic Strains ◽  
Pathogen Inhibition ◽  
Different Strains

AbstractSupplementation with probiotics is considered as alternative treatment or adjuvant therapy for a number of bacterial infections for which the use of antibiotics is either not recommended or emerging antibiotic resistance is a major concern. Inhibition of the growth of pathogenic bacteria has been related to a number of different activities of probiotic bacteria or yeasts, some of which are very specific for particular strains of probiotics. As the different inhibition activities might act additively or even synergistically, probiotic multistrain products are discussed as potentially being more effective in pathogen inhibition than products containing one or a small number of probiotic strains. The present study investigated the in vitro inhibition of Escherichia (E.) coli, Shigella spp., Salmonella (S.) typhimurium and Clostridum (Cl.) difficile, all being human pathogens of significant worldwide healthcare concerns. The probiotic containing the yeast Sacharomyces (S.) boulardii inhibited all four pathogens. Similar inhibitions were observed with a bacterial probiotic containing three different strains (Pen, E/N and Oxy) of Lactobacillus (Lc.) rhamnosus. Compared to the inhibition found for these probiotics, the inhibitory effects of a complex multistrain synbiotic, containing nine different probiotic strains (6 Lactobacilli and 3 Bifidobacteria) and the prebiotic fructooligosaccharide (FOS), were significantly stronger. The stronger inhibition by the complex multistrain synbiotic was observed for all four tested pathogens. Our findings support a hypothesis that complex synbiotic products containing a larger number of different strains combined with a prebiotic component might be more attractive candidates for further clinical characterization than simpler probiotics containing one or only few probiotic strains.

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