Oral Lactobacillus rhamnosus GR-1 and Lactobacillus reuteri RC-14 to reduce Group B Streptococcus colonization in pregnant women: A randomized controlled trial

Ho, Ming‐Chih; Chang, Yin Yi; Chang, Wei Chun; Lin, Hung Chih; Wang, Mei Hung; Lin, Wen‐Chuan; Chiu, Te-Fa

doi:10.1016/j.tjog.2016.06.003

Cited by 90 publications

(103 citation statements)

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“…Lactobacillus rhamnosus GR-1 is bile-resistant and survives the passage through the gastrointestinal tract [3,4]. It has been found to relieve urogenital problems and urinary tract infections by colonizing intestinal and urogenital cells [5][6][7]. Most probiotics are available as over-the-counter items, and as fermented dairy products, such as yogurt and kefir [1,2].…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

Williams

Hekmat

2017

Fermentation

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Lactobacillus rhamnosus GR-1 is a probiotic that has been shown to reduce the risk of urogenital problems and urinary tract infections. Rice pudding is a popular gluten-free dairy product, and could be a vehicle to deliver L. rhamnosus GR-1 to a broader population. The purpose of this study was to investigate the growth and viability of L. rhamnosus GR-1 in six fermented rice pudding samples, each one supplemented with one type of prebiotic (short-chain inulin-2% w/w, 4% w/w; long-chain inulin-2% w/w, 4% w/w) and oat-0.5% w/w, 1% w/w, along with control, over a 21-day storage period. The objective was to determine if the supplementation would have a positive effect on the microbial viability of L. rhamnosus GR-1, and to evaluate the sensory properties of the samples. All of the samples had viable levels of L. rhamnosus GR-1. Bacterial counts were at least 1 × 10 8 CFU/mL over the 21-day storage period. The probiotic rice pudding sample supplemented with 4% w/w short-chain inulin had the highest hedonic score for flavour, sweetness, texture, and overall acceptability. This study shows that the addition of short-chain inulin, long-chain inulin, and oat had no adverse supplementation effects on the viability of L. Rhamnosus GR-1. There is the potential for the production of a novel functional food.

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Section: Introductionmentioning

confidence: 99%

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

Williams

Hekmat

2017

Fermentation

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“…A study by Murina, et al (2014) reported that the use of the long term two strains of Lactobacillus species as a vaginal slow release tablet has prevented the rVVC in 86% of patients for 10 weeks, and has also resulted in the inhibition of the rVVC for 7 months after discontinuing the probiotics in 72.3% of patients [48]. The same phenomena were demonstrated by Ho, et al (2016) in pregnant women whom were colonized with vaginal and rectal Group B Streptococcus, when they were treated with two Lactobacillus strains of probiotics, it was effective in 40% of women compared to 18% in the placebo group [49]. The oral administration of multi species probiotics has shown antimicrobial activity in vitro against Candida albicans and E. coli in pre-menopausal women and the ability of probiotics to prevent uro-genital infections and inhibit epithelial cell proliferation by increasing the vagina pH after 7 days [50][51].…”

Section: Probiotics and Vaginal Infectionmentioning

confidence: 67%

Probiotics: Past, Present and Future Challenges

Altaha

Wadi

Shehabi

2018

int. arab. j antimicrob. agents

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The term probiotic is utilized to describe useful living microorganisms, intended to colonize the large intestine, when consumed in adequate amounts, they confer physiological health benefits to the host. In the last decade, probiotics have been widely used as a nutritional supplement and became a rapidly developing research topic that gained importance in medicine. Recent clinical trials have found that consumption of beneficial bacterial species can manipulate gut flora and reduce or prevent the development of certain serious diseases.

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“…Evidence that orally administered lactobacilli could reach the vagina came from 3 human studies (Reid et al 2001a(Reid et al , 2001b(Reid et al , 2003a) and the concept was subsequently confirmed by others (Morelli et al 2004). Of significance to pregnant women, one recent Taiwanese study has shown that ingestion of capsules containing the GR-1 and RC-14 strains reduces vaginal and rectal colonization by group B streptococci (GBS) (Ho et al 2016). GBS is a leading cause of primary neonatal sepsis, pneumonia, and meningitis in the first week of life, and a primary reason for intrapartum parenteral antibiotic prophylaxis at 35-37 weeks of gestation.…”

Section: Lactobacilli Properties and Early Evidence Of Benefits In Humentioning

confidence: 99%

The development of probiotics for women’s health

Reid

2017

Can. J. Microbiol.

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Abstract:The idea you could use lactic acid bacteria to treat and prevent recurrence of vaginal infections was ridiculed in the early 1980s. Bacteria were the bad guys to be eradicated by current and emerging antibiotic classes. Thirty years later, probiotic administration of microbes is widespread worldwide, including for vaginal and bladder health in women, and the scientific basis and clinical efficacy data for this and multiple other applications prove the viability of this concept. The development of this approach, the creation of a definition for probiotics, and the expansion to other areas of women's health form the basis of this review.

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Oral Lactobacillus rhamnosus GR-1 and Lactobacillus reuteri RC-14 to reduce Group B Streptococcus colonization in pregnant women: A randomized controlled trial

Cited by 90 publications

References 9 publications

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

Lactobacillus rhamnosus GR-1 in Fermented Rice Pudding Supplemented with Short Chain Inulin, Long Chain Inulin, and Oat as a Novel Functional Food

Probiotics: Past, Present and Future Challenges

The development of probiotics for women’s health

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