Br J Nutr. 2010 Nov 9:1-8. [Epub ahead of print]
Manufacturing process influences properties of probiotic bacteria.
Grze?kowiak L, Isolauri E, Salminen S, Gueimonde M.
Functional Foods Forum, University of Turku, Itäinen Pitkäkatu 4 A 5, 20014 Turku, Finland.
Abstract
Production
and manufacturing methods and the food carrier may influence the properties of
probiotic strains, and have an impact on the outcome of clinical intervention
studies. The aim of the present study was to establish whether the properties
of a specific probiotic strain, Lactobacillus rhamnosus GG, may differ
depending on the product and source of the strain. In total, fifteen different
L. rhamnosus isolates, among them fourteen labelled as L. rhamnosus GG, were
isolated from specific probiotic products. The micro-organisms were
phenotypically and genotypically characterised. Their adhesion properties were
compared using the human intestinal mucus model, and the ability of the
isolates to influence model pathogen adhesion to human colonic mucus was assessed.
All L. rhamnosus isolates used were confirmed as members of the species L.
rhamnosus. Except the reference strain OL, all L. rhamnosus isolates showed
randomly amplified polymorphic DNA, enterobacterial repetitive intergenic
consensus and pulsed-field gel electrophoresis profiles identical to that of L.
rhamnosus GG (ATCC 53103). All L. rhamnosus isolates showed similar tolerance
to acid and were able to bind to human colonic mucus. However, pathogen
exclusion by inhibition and competition varied significantly among the
different L. rhamnosus isolates and pathogens tested. The results suggest that
different sources of the same probiotic may have significantly altered strain
properties. This should be considered in in vivo studies on human subjects and
also for quality control of probiotic products.
PMID: 21059281 [PubMed - as supplied by publisher]
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