Demonstration of safety of probiotics — a review

Salminen, Seppo; Morelli, Lorenzo; Marteau, Philippe; Vos, Willem M. de; Fondén, Rangne; Saxelin, Maija; Collins, Kevin J.; Mogensen, G.; Birkeland, Stein-Erik; Mattila‐Sandholm, Tiina

doi:10.1016/s0168-1605(98)00128-7

Cited by 722 publications

(408 citation statements)

References 74 publications

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“…Lactic acid bacteria (LAB) are generally regarded as safe and constitute part of the probiotic concept, which has received significant attention over the past years (Metchnikoff, 1907;Salminen et al, 1998). Probiotics are live micro-organisms in the form of single or mixed cultures; when consumed at sufficient amounts, these probiotics provide beneficial health effects for hosts (Guarner et al, 2008;Lilly & Stillwell, 1965;Surawicz, 2003).…”

Section: Introductionmentioning

confidence: 99%

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Nami

Abdullah

Haghshenas

et al. 2014

Journal of Medical Microbiology

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Forty-five lactic acid bacteria (LAB) were isolated from the vaginal specimens of healthy fertile women, and the identities of the bacteria were confirmed by sequencing of their 16S rDNA genes. Among these bacteria, only four isolates were able to resist and survive in low pH, bile salts and simulated in vitro digestion conditions. Lactococcus lactis 2HL, Enterococcus durans 6HL, Lactobacillus acidophilus 36YL and Lactobacillus plantarum 5BL showed the best resistance to these conditions. These strains were evaluated further to assess their ability to adhere to human intestinal Caco-2 cells. Lactococcus lactis 2HL and E. durans 6HL were the most adherent strains. In vitro tests under neutralized pH proved the antimicrobial activity of both strains. Results revealed that the growth of Escherichia coli O26, Staphylococcus aureus and Shigella flexneri was suppressed by both LAB strains. The antibiotic susceptibility tests showed that these strains were sensitive to all nine antibiotics: vancomycin, tetracycline, ampicillin, penicillin, gentamicin, erythromycin, clindamycin, sulfamethoxazole and chloramphenicol. These data suggest that E. durans 6HL and Lactococcus lactis 2HL could be examined further for their useful properties and could be developed as new probiotics. INTRODUCTIONThe concept of eating or using live bacteria for health benefits goes back a hundred years (Metchnikoff, 1907). Lactic acid bacteria (LAB) are generally regarded as safe and constitute part of the probiotic concept, which has received significant attention over the past years (Metchnikoff, 1907;Salminen et al., 1998). Probiotics are live micro-organisms in the form of single or mixed cultures; when consumed at sufficient amounts, these probiotics provide beneficial health effects for hosts (Guarner et al., 2008;Lilly & Stillwell, 1965;Surawicz, 2003). Probiotics significantly affect the bioavailability of nutrients in the human body (Young & Huffman, 2003). These micro-organisms stimulate immune mechanisms and maintain normal human microbiota compositions; as a result, these micro-organisms reduce the risk of diarrhoea (Binns & Lee, 2010), antibiotic-related diarrhoea (Friedman, 2012), irritable bowel syndrome (Barouei et al., 2009;Parkes, 2010), inflammatory bowel disease (Geier et al., 2007;Gionchetti et al., 2002), vaginal infections (Reid & Bocking, 2003), atopic eczema (Bunselmeyer & Buddendick, 2010;Wickens et al., 2008), rheumatoid arthritis (Guarner et al., 2008) and cancers (Serban, 2014;Zhu et al., 2011). They are believed to be the dominant members of normal postpubertal and premenopausal vaginal microbiota (Nam et al., 2007). Clinical proof shows that the vaginal and urogenital floras play a dominant role in maintaining both protection from illnesses and the well-being of women (Burton et al., 2003 Liong, 2008).To obtain the ability to exert their probiotic effects, potential strains are expected to have desirable properties (Ouwehand et al., 1999; Zavisic et al., 2011). Probiotics have many selection criteria: human origin f...

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Section: Introductionmentioning

confidence: 99%

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Nami

Abdullah

Haghshenas

et al. 2014

Journal of Medical Microbiology

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“…Members of the genus Lactococcus have been identified as lactic acid bacteria that contribute significantly to the properties of fermented dairy products while others produce antimicrobial compounds. Members of the genus have been isolated largely from food-related sources and are generally regarded as safe (GRAS) organisms (Salminen et al, 1998). However, rare cases of invasive disease in humans, sometimes severe, have been reported in association with L. garvieae (Vinh et al, 2006;Wang et al, 2007; Yiu et al, 2007) and L. lactis (Mannion & Rothburn, 1990) infections.…”

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confidence: 99%

Lactococcus chungangensis sp. nov., a lactic acid bacterium isolated from activated sludge foam

Cho

Nam

Yoon

et al. 2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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The taxonomic position of a Gram-positive coccus, designated strain CAU 28 T , isolated from activated sludge foam was determined by using a polyphasic approach. Based on its cellular morphology and the results of biochemical tests, strain CAU 28 T was identified tentatively as a member of the genus Lactococcus. Comparative 16S rRNA gene sequence analysis showed that levels of similarity between strain CAU 28 T and the type strains of recognized Lactococcus species ranged from 90.4 to 97.2 %. DNA-DNA hybridization studies showed that strain CAU 28 T displayed less than 26.1 % relatedness to the type strains of recognized Lactococcus species. The rep-PCR fingerprints revealed that strain CAU 28 T was well separated from reference Lactococcus species. The combined genotypic and phenotypic data indicate that strain CAU 28 T represents a novel species of the genus Lactococcus, for which the name Lactococcus chungangensis sp. nov. is proposed. The type strain is CAU 28 T (5KCTC 13185 T 5CCUG 55099 T ).Lactococcus Schleifer et al. 1986 was first established as a separate genus distinct from the genus Streptococcus by Schleifer et al. (1985). At the time of writing, Lactococcus comprises five recognized species (Euzéby, 1997; Schleifer et al. 1986. Members of the genus Lactococcus have been identified as lactic acid bacteria that contribute significantly to the properties of fermented dairy products while others produce antimicrobial compounds. Members of the genus have been isolated largely from food-related sources and are generally regarded as safe (GRAS) organisms (Salminen et al., 1998). However, rare cases of invasive disease in humans, sometimes severe, have been reported in association with L. garvieae (Vinh et al., 2006;Wang et al., 2007; Yiu et al., 2007) and L. lactis (Mannion & Rothburn, 1990) infections. The case study by Wang et al. (2007) raised awareness of a potential risk factor for gastrointestinal disease from L. garvieae linked to the consumption of raw seafood (squid) in the summer months, although their 16S rRNA gene sequence analysis may not have been the best method of establishing an epidemiological link. The exact source of infection in squid and the farm of its origin could not be identified, and a much larger study is needed to confirm risk factors for potential gastrointestinal infection with L. garvieae. Several reports show that L. garvieae is an important pathogen of fish, squid and prawns, causing economic losses both in marine and in freshwater aquaculture (Carson et al., 1993;Chen et al., 2001Chen et al., , 2002Pereira et al., 2004; Vendrell et al., 2006). In addition, L. garvieae has been isolated from cases of bovine mastitis (Collins et al., 1983;Teixeira et al., 1996). Until now, however, there have been no reports ofThe GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain CAU 28 T is EF694028. for 3 days at 37 u C. Cellular fatty acid methyl esters were extracted by acid methanolysis (Minnikin et al., 1980) and analysed by using a Hewlett Packard ser...

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“…That showed resistance to these antimicrobials. However, according Salminem et al (1998), potential probiotic bacteria should be selected not only based on the resistance phenotype, but also in the absence of resistance genes avoiding their transference to other bacteria.…”

Section: Resultsmentioning

confidence: 99%

In vitro probiotic potential of Lactobacillus spp. isolated from fermented milks

Cunha

Acúrcio

Assis

et al. 2013

Arq. Bras. Med. Vet. Zootec.

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The potential of in vitro probiotic Lactobacillus spp. was evaluated in fermented milks marketed in Belo Horizonte, MG, Brazil. Of the samples analyzed, 86.7% had at least 10(6) CFU/mL of Lactobacillus spp., complying with the Brazilian quality standards for fermented milks. Furthermore, 56.7% had minimum count ranging from 10(8) to 10(9) CFU/mL, which is in accordance with legal parameters. The remaining 43.3% would not be able to satisfactorily guarantee benefits to consumers. The amount of Lactobacillus spp. varied between batches of products, which may indicate failures in monitoring during manufacture, transport or storage. All strains of Lactobacillus spp. showed some inhibitory activity against the indicator microorganisms, being more pronounced against pathogenic microorganisms than against non-pathogenic (P<0.05). Samples of Lactobacillus spp. showed different profiles of antimicrobial susceptibility, with an occurrence of cases of multidrug resistance. All strains tested showed sensitivity to bile salts (0.3%) and resistance to gastric pH (2.0). Lactobacillus spp. of commercial fermented milks should be present in higher amounts in some brands, be resistant to bile salts and have no multiple resistance to antimicrobials.

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Demonstration of safety of probiotics — a review

Cited by 722 publications

References 74 publications

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Lactococcus chungangensis sp. nov., a lactic acid bacterium isolated from activated sludge foam

In vitro probiotic potential of Lactobacillus spp. isolated from fermented milks

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