Project description:Transcriptional profiling of probiotic Lactobacillus rhamnosus strain GG mid-exponential pH-controlled bioreactor cultures before and after exposure to bovine bile (0.2% ox gall). Keywords: bile, stress response
Project description:Transcriptional profiling of probiotic Lactobacillus rhamnosus GG during growth in industrial-type whey medium in pH-controlled bioreactor cultures at two different growth pH: 4.8 and 5.8. Keywords: growth phase, growth pH
Project description:This study examined the protective effect of Chlorella vulgaris protein isolate (CPI) on the biological activity of Lacticaseibacillus rhamnosus GG (LGG) during lyophilisation, storage, and in vitro digestion. Prior to lyophilisation, probiotic hydrogels were either fermented to pH 4.5 (CF) or left untreated (CNT). The microstructure, physicochemical, and thermal properties of the resulting probiotic powders were analysed, along with LGG adhesion to an in vitro intestinal epithelium model. Embedment in CPI-based matrices provided effective lyoprotection, with CNT offering greater stability than CF. Elevated storage temperatures and relative humidity (RH) accelerated LGG inactivation, particularly in CF. While a sufficient proportion of LGG survived the harsh conditions during in vitro digestion, pre-fermentation had a negligible impact. Additionally, a satisfactory level of LGG adhesion to the intestinal mucus layer was observed. Overall, CPI exhibits strong stabilizing properties for LGG viability and represents a promising plant-based alternative to dairy proteins for probiotic food formulations.
Project description:The present study reports comparative surfacomics (study of cell-surface exposed proteins) of the probiotic Lactobacillus rhamnosus strain GG and the dairy strain Lc705.
Project description:The presence of tagatose in Lactobacillus rhamnosus strain GG caused induction of a large number of genes associated with carbohydrate metabolism including the phosphotransferase system. In addition, these results indicate the tagatose enhanced the growth of Lactobacillus casei 01 and Lactobacillus rhamnosus strain GG and their probiotic activities by activating tagatose-associated PTS networks.