scholarly journals In Vitro Effects of Live and Heat-Inactivated Bifidobacterium animalis Subsp. Lactis, BB-12 and Lactobacillus rhamnosus GG on Caco-2 Cells

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1719
Author(s):  
Vivian M. Castro-Herrera ◽  
Christine Rasmussen ◽  
Anja Wellejus ◽  
Elizabeth A. Miles ◽  
Philip C. Calder
Keyword(s):  
Inflammatory Mediators ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg ◽  
Bifidobacterium Animalis ◽  
Host Interaction ◽  
Heat Treated ◽  
Pre Treatment ◽  
In Vitro Effects ◽  
Endothelial Growth Factor

Probiotic–host interaction can be cell-to-cell or through metabolite production. Dead (inactive) organisms could interact with the host, leading to local effects and possible health benefits. This research examined the effects of live and heat-inactivated Bifidobacterium animalis subsp. lactis, BB-12 (BB-12) and Lactobacillus rhamnosus GG (LGG) on cultured Caco-2 cells focusing on epithelial integrity and production of inflammatory mediators. Live organisms increased transepithelial electrical resistance (TEER), a barrier-integrity marker, with LGG having a greater effect than BB-12. When mildly heat-treated, both organisms had a more modest effect on TEER than when alive. When they were heat-inactivated, both organisms had only a limited effect on TEER. Neither live nor heat-inactivated organisms affected production of six inflammatory mediators produced by Caco-2 cells compared to control conditions. Pre-treatment with heat-inactivated LGG or BB-12 did not alter the decline in TEER caused by exposure to an inflammatory cocktail of cytokines. However, pre-treatment of Caco-2 cells with heat-inactivated organisms alone or their combination decreased the production of interleukin (IL)-6, IL-18, and vascular endothelial growth factor. To conclude, while the live organisms improve the epithelial barrier using this model, neither live nor heat-inactivated organisms directly elicit an inflammatory response by the epithelium. Pre-treatment with heat-inactivated BB-12 or LGG can reduce some components of the response induced by an inflammatory stimulus.

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

The Impact of Storage Conditions on the Stability of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis Bb12 in Human Milk

2017 ◽  
Vol 12 (9) ◽  
pp. 566-569 ◽  
Author(s):  
Anastasia Mantziari ◽  
Juhani Aakko ◽  
Himanshu Kumar ◽  
Satu Tölkkö ◽  
Elloise du Toit ◽  
...  
Keyword(s):  
Human Milk ◽  
Lactobacillus Rhamnosus ◽  
Storage Conditions ◽  
Lactobacillus Rhamnosus Gg ◽  
Bifidobacterium Animalis ◽  
The Stability ◽  
The Impact

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.

scholarly journals Lactobacillus rhamnosus GG Inhibits BID Dependent-Apoptosis in Human Hepatocellular Carcinoma Cells Exposed to Patulin

2017 ◽  
Vol 6 (3) ◽  
pp. 1
Author(s):  
Bernice D. Karlton-Senaye ◽  
Rishipal Bansode ◽  
Priscilla Randolph ◽  
Leonard L. Williams
Keyword(s):  
Hepatocellular Carcinoma ◽  
Liver Disease ◽  
Protective Effect ◽  
Aqueous Media ◽  
Lactobacillus Rhamnosus ◽  
Carcinoma Cells ◽  
Lactobacillus Rhamnosus Gg ◽  
Pre Treatment ◽  
Probiotic Microorganism ◽  
Human Hepatocellular Carcinoma Cells

Patulin, a mycotoxin, which is a major contaminant in apple juices, has contributed immensely to the occurrence of liver diseases. Consumption of apple juice could over long period of time become harmful to the health of individuals with pre-existing liver disease. Probiotics are known for their role in patulin removal from aqueous media. In this study, we investigated the effects of a probiotic microorganism on patulin toxicity in hepatocellular carcinoma (HepG2) cells and established the protective effect of Lactobacillus rhamnosus (LGG) as mediated by induction of BH3-interacting domain antagonist (BID) in response to patulin toxicity. After 24 hours of patulin exposure followed by 24 hours of treatment with Lactobacillus rhamnosus, cells proliferation decreased with increasing patulin exposure in samples without LGG pre-treatment, whereas with increasing concentration of patulin, cells were relatively rescued in LGG treated samples. It was further observed that pre-treatment of LGG with polysaccharide gums led to a decline in cell proliferation with increasing patulin exposure. Compare to the control, the expression of p53 upregulated moderator of apoptosis (PUMA) increased slightly by 7 % at 10µM patulin exposure in treatment and decreased by 30% in untreated cell. However, the expression of BID decreased by 26% in treatment compared to the control. We further established that the protective effect of Lactobacillus rhamnosus was mediated by the inhibition of BID. Our findings suggest that Lactobacillus rhamnosus GG could potentially function as a therapeutic agent to reverse the damaging effect of patulin on the liver of individuals with pre-existing liver disease.

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
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