The involvement of ATPase activity in the acid tolerance of Lactobacillus rhamnosus strain GG

Abstract

This study examined the survival and acid stress response of nine lactic acid bacteria (LAB) including Lactobacillus rhamnosus strain GG in commercially available yoghurt products (low pH environment) during the long-term storage. Under the storage conditions investigated (52 weeks period at 5°C), there was a loss of the viability of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium sp. within 35 weeks. However, L. rhamnosus strain GG, one of starter strains in a commercially available yoghurt product, exhibited excellent survival throughout the whole storage period. Our results indicate that the viability of L. rhamnosus strain GG was increased by modulating the stress-related factors as well as the activity of ATPase with exposure to the low pH conditions. Figure 6 Expression profile of the stress-associated dna and gro genes, at pH 4.5 for varying periods of time in Lactobacillus rhamnosus strain GG. The x-axis represents the exposure time at pH 7.0 (control) or pH 4.5 (acid stress), and the y-axis represents the normalised fold expression of genes. Means with same superscripts in a same row are not different (P > 0.05).

Storage stability of microencapsulated Lactobacillus rhamnosus GG in hawthorn berry tea with flaxseed mucilage

“…L. rhamnosus GG has generally been recognized as safe (GRAS) status, often used to ferment dairy products such as yogurt or cheese (Bang et al, 2014; Galli et al., 2019). L. rhamnosus GG was reported to prevent gastrointestinal infections and diarrhea, stimulate the immune response, and prevent certain allergic symptoms (Segers & Lebeer, 2014).…”

Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG

“…LGG is a rod shaped, non-spore forming and facultative gram positive bacteria which is categorized as generally recognized as safe (GRAS) (Valík et al, 2008;Kailasapathy, 2014). Ot has been extensively studied and applied in dairy products such as cheese, milk and yogurt, with study on increasing the buttery flavoring compounds following different sugar substrate incorporation (Assaf et al, 2019;Bang et al, 2014;Jyoti et al, 2003). The health benefits of LGG includes the prevention or treatment of gastrointestinal infections and diarrhea, stimulating the immune responses and preventing certain allergic symptoms (Berni Canani et al, 2012;Fong et al, 2015;Segers & Lebeer 2014).…”

Transcriptional Response and Enhanced Intestinal Adhesion Ability of Lactobacillus rhamnosus GG after Acid Stress

“…As a functional probiotic that has been extensively used in fermented foods and dietary supplements, LGG tolerates acid stress well and has several defense mechanisms to ensure its survivability. A previous study demonstrated the excellent acid tolerance ability of LGG, which had a high survival rate after 52 weeks of storage in yogurt (as a representative acidic fermented dairy products [1]. The mechanisms of acid resistance in lactic acid bacteria have been well documented, including the modulation of the proton-translocating ATPase to maintain the cytoplasmic pH homeostasis, the transition of pyruvate metabolism towards acetyl-CoA production, and the alteration of amino The LGG cells were labeled with fluorescein isothiocyanate (FITC) solution (1 mg/ml in 50 mmol/l sodium carbonate buffer, pH 8.9) before being administered to the mice.…”

“…Control, non-treated cells; pH 4.5, treated with pH 4.5 medium for 24 h; pH 7.0, treated with pH 7.0 medium. acid biosynthesis to supply energy for resisting acid stress [1,8,22].…”

“…The ability to withstand an acidic environment is crucial for the survival and commercial utilization of probiotic bacteria. For instance, a previous study reported that certain Lactobacillus strains could survive up to 52 weeks in a low-pH environment such as that in commercially available yogurts with only a slight reduction in cell viability [1].…”