Review on Bifidobacterium bifidum BGN4: Functionality and Nutraceutical Applications as a Probiotic Microorganism

Abstract

Bifidobacterium bifidum BGN4 is a probiotic strain that has been used as a major ingredient to produce nutraceutical products and as a dairy starter since 2000. The various bio-functional effects and potential for industrial application of B. bifidum BGN4 has been characterized and proven by in vitro (i.e., phytochemical bio-catalysis, cell adhesion and anti-carcinogenic effects on cell lines, and immunomodulatory effects on immune cells), in vivo (i.e., suppressed allergic responses in mouse model and anti-inflammatory bowel disease), and clinical studies (eczema in infants and adults with irritable bowel syndrome). Recently, the investigation of the genome sequencing was finished and this data potentially clarifies the biochemical characteristics of B. bifidum BGN4 that possibly illustrate its nutraceutical functionality. However, further systematic research should be continued to gain insight for academic and industrial applications so that the use of B. bifidum BGN4 could be expanded to result in greater benefit. This review deals with multiple studies on B. bifidum BGN4 to offer a greater understanding as a probiotic microorganism available in functional food ingredients. In particular, this work considers the potential for commercial application, physiological characterization and exploitation of B. bifidum BGN4 as a whole.

Anti-Obesity Effects of a Mixture of Fermented Ginseng, Bifidobacterium longum BORI, and Lactobacillus paracasei CH88 in High-Fat Diet-Fed Mice

“…Meanwhile, because the public's interest in probiotics has recently increased, much research has been conducted on probiotics. Probiotics are living organisms that confer beneficial impacts on the maintenance of the host health by acting on the gut microbiota [2]. The ingestion of Lactobacillus and Bifidobacterium has been proven to aid against obesity, inflammation, and related metabolic diseases [3].…”

Acceleration of Aglycone Isoflavone and ��-Aminobutyric Acid Production from Doenjang Using Whole-Cell Biocatalysis Accompanied by Protease Treatment

“…Although L. brevis GABA 100 represented strong MSG catalytic properties and produced significant levels of GABA in certain condition [24], these catalytic properties and GABA productivity can be altered by the medium composition, the type of microbial flora, and the condition of mixed fermentation [12,14,26]. Consequently, the condition that best facilitates GABA and isoflavone aglycone production should be determined.…”

“…Despite a number of studies that report the safety of GMOs and the endorsement of GMO safety by over 110 Nobel Laureates, consumers' negative opinions of GMOs are still reflected in their food choices [13]. Without a doubt, many consumers are willing to pay more to purchase non-GMO food products [12,14].…”

The possible causal relationship between fragmentation of genomic DNA and formation of viable, but non‐culturable probiotic bacteria upon storage in dry state

“…Microorganisms of the genus Lactobacillus and Bifidobacterium are the most common commercial species of probiotic bacteria . Probiotic bacteria are defined as a “live microorganism, which when administered in adequate amounts confers a health benefit to the host.” Examples of these health benefits include; a shortened illness period for infants with a rotavirus infection and to relieve irritable bowel syndrome in adults . Because the probiotic bacteria must be alive upon consumption, it is important to use proper preservation techniques.…”

“…2 Examples of these health benefits include; a shortened illness period for infants with a rotavirus infection 3 and to relieve irritable bowel syndrome in adults. 4 Because the probiotic bacteria must be alive upon consumption, it is important to use proper preservation techniques. Freeze-drying is commonly used, as it reduces storage space, transportation costs, and can increase shelf life at ambient temperatures.…”