Survival ofLactobacillus species (strain GG) in human gastrointestinal tract

Goldin, Barry R.; Gorbach, Sherwood L.; Saxelin, Maija; Barakat, Susan; Gualtieri, Lisa; Salminen, Seppo

doi:10.1007/bf01308354

Cited by 497 publications

(283 citation statements)

References 41 publications

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“…After cessation of administration of the fermented milk, the numbers of L. casei Shirota returned to pre-treatment levels, indicating that this strain did not colonise the gut permanently. Similarly, another probiotic strain of L. casei (later characterised as L. rhamnosus) was found not to colonise the gut in several studies (Goldin et al, 1992;Saxelin et al, 1993Saxelin et al, , 1995. The average total number of Lactobacillus in the treatment group was not signi®cantly different from that in the control group.…”

Section: Discussionmentioning

confidence: 93%

The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans

1998

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Objective: To determine the effect of consumption of milk fermented by Lactobacillus casei strain Shirota (L. casei Shirota) on the composition and metabolic activities of the intestinal micro¯ora, and immune parameters in humans. Subjects: Twenty healthy male subjects aged 40±65 years were selected. Design: A placebo-controlled trial was performed in which 10 subjects were randomly assigned to a control and 10 to a treatment group. During the ®rst and last two weeks of the 8-week study the subjects received a strictly controlled diet without fermented products. The same controlled diet was given during the intermediate 4-week test period but then the treatment group received three times daily 100 ml of fermented milk containing 10 9 CFU L. casei Shirotaaml, whereas the same amount of unfermented milk was given to the subjects in the control group. Results: In comparison to the control group, the consumption of L. casei Shirota-fermented milk resulted in an increase of the Lactobacillus count in the faeces in which the administered L. casei Shirota was predominant at the level of 10 7 CFUag wet faeces. This was associated with a signi®cant increase in Bi®dobacterium counts (P`0.05). Some shifts in the other bacterial species were found, such as a decreased number of Clostridium; however the differences were not statistically different between the treatment and the control groups.The b-glucuronidase and b-glucosidase activities per 10 10 bacteria decreased signi®cantly (P`0.05) at the second week of the 4-week test period with the consumption of L. casei Shirota-fermented milk. Furthermore, the consumption of the fermented milk product resulted in a slight but signi®cant increase in the moisture content of the faecal samples (P`0.05). No treatment effects were observed for any of the immune parameters measured (including natural killer (NK) cell activity, phagocytosis and cytokine production). Conclusions:The results suggest that consumption of L. casei Shirota-fermented milk is able to modulate the composition and metabolic activity of the intestinal¯ora and indicate that L. casei Shirota-fermented milk does not in¯uence the immune system of healthy immunocompetent males.

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Section: Discussionmentioning

confidence: 93%

The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans

1998

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“…A prerequisite for an effect on the colonic¯ora is that a substantial number of ingested lactic acid bacteria reach the large bowel. The work of others Hove et al, 1984;Goldin et al, 1992;Saxelin et al, 1991;Lidbeck et al, 1991) indicate that ingested lactic acid bacteria do reach the caecum. It is, however, questionable whether an ingested dose of lactic acid bacteria in the range of 10 10 ± 11 bacteria is able to in¯uence the colonic¯ora, which number approximately 10 13 bacteria (10 11 g), a number of 100 ± 1000 times higher than the ingested amount of lactic acid bacteria.…”

Section: Prevention Of Colonic Cancermentioning

confidence: 94%

“…Similarly, faecal levels of speci®c strains of lactic acid bacteria increase after ingestion. Goldin et al (1992) followed the excretion of Lactobacillus gg in faeces 3 and 7 d after subjects consumed 10 11 of Lactobacillus gg as either concentrate or as a whey drink. Strain gg increased 4 ± 6 log cycles in almost all subjects, and remained present in faeces 7 d after feeding stopped.…”

Section: Survival Through the Gastrointestinal Tractmentioning

confidence: 99%

“…These results have also been obtained with bi®dobacteria , where intake of marked bi®dobacteria resulted in a rise in faecal levels to approximately 10 8 bi®dobacteriaag faeces followed by a gradual decrease after ingestion ceased. Thus, attempts to increase the number of lactic acid bacteria in the gastrointestinal tract by ingestion generally results in a temporary colonisation of the gut, which persists as long as the lactic acid bacteria are ingested (Goldin et al, 1992;Deneke et al, 1988;Saxelin et al, 1991). After consumption of a bacterium, recovery from the faeces is not evidence of implantation, even if recovery persists for a period after consumption has stopped.…”

Section: Survival Through the Gastrointestinal Tractmentioning

confidence: 99%

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Lactic acid bacteria and the human gastrointestinal tract

1999

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Objective: This review summarises the effects of lactic acid bacteria on lactose malabsorption, bacterialaviral or antibiotic associated diarrhoea, and describes the impact of lactic acid bacteria on cancer and the fermentative products in the colon. Results: Eight studies (including 78 patients) demonstrated that lactase de®cient subjects absorbed lactose in yogurt better than lactose in milk, while two studies (25 patients) did not support this. Two studies (22 patients) showed that unfermented acidophilus milk was absorbed better than milk, while six studies (68 patients) found no signi®cant differences. Addition of lactose hydrolysing enzyme, lactase, to milk improved lactose malabsorption in seven studies (131 lactose malabsorbers), while one study (10 malabsorbers) demonstrated no improvement. Lactic acid bacteria alleviated travellers' diarrhoea in one study (94 individuals) while a study including 756 individuals was borderline statistically signi®cant. One study (50 individuals) did not ®nd an effect of lactic acid bacteria on travellers' diarrhoea. Six studies (404 infants) demonstrated a signi®cant effect of lactic acid bacteria on infant diarrhoea, while one study (40 infants) did not. Lactic acid bacteria moderated antibiotic associated diarrhoea in three studies (66 individuals), while two studies (117 individuals) were insigni®cant. Conclusions: Lactase de®cient subjects bene®t from a better lactose absorption after ingestion of yoghurt compared with milk and from milk added lactase, whereas ingestion of unfermented acidophilus milk does not seem to improve lactose absorption. The majority of studies support that lactic acid bacteria alleviate bacterialaviral induced diarrhoea, especially in infants, while the effect on antibiotic associated diarrhoea is less clear.Experimental studies indicate an effect of lactic bacteria on human cell cancer lines, but clinical evidence is lacking. A`stabilising' effect of lactic acid bacteria on the colonic¯ora has not been documented.

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“…Physical and chemical barriers, such as low pH, bile, digestive enzymes and the potential presence of antimicrobial components from foods, endogenous microbes and the host may lead to a loss of viability of the consumed probiotic. The ability of different probiotics to survive passage through the gastrointestinal tract has been demonstrated in complex microbial communities [3–5]. However, the extent to which the survival of a probiotic strain is influenced by whether it is formulated as a single-strain or a multi-strain product has hitherto not been investigated.…”

Section: Introductionmentioning

confidence: 99%

Simulating colonic survival of probiotics in single-strain products compared to multi-strain products

Forssten

Ouwehand

2017

Microbial Ecology in Health and Disease

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Background: Probiotic formulations can be single- or multi-strain. Commercially, multi-strain preparations have been suggested to have improved functionality over single-strain cultures. Probiotics are often tested as single-strain preparations but may subsequently be commercially formulated as multi-strain products. Objective: The aim of this study was to determine what happens at the site of action, the intestine, with probiotics as single- compared to multi-strain preparations. The human gastrointestinal tract contains a broad mixture of different microbes which may affect the survival of different probiotics in different ways. Design: The current study was performed to evaluate, in an in vitro colon simulation, whether probiotics influence each other’s survival when they are taken as a combination of several strains (HOWARU Restore; Lactobacillus acidophilus NCFM, Lactobacillus paracasei Lpc-37, Bifidobacterium lactis Bl-04 and B. lactis Bi-07) compared to the strains as single preparations. Results: All strains could be detected after the colon simulations and there were no substantial differences in levels of the same strain when comparing single- and multi-strain products. Conclusions: It can be concluded that probiotics do not have an antagonistic effect on each other’s survival when used in a multi-strain product compared to a single-strain product, at least within a microbiota in a simulated colonic environment.

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Survival ofLactobacillus species (strain GG) in human gastrointestinal tract

Cited by 497 publications

References 41 publications

The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans

The effect of consumption of milk fermented by Lactobacillus casei strain Shirota on the intestinal microflora and immune parameters in humans

Lactic acid bacteria and the human gastrointestinal tract

Simulating colonic survival of probiotics in single-strain products compared to multi-strain products

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