Reference Number: 501
Year: 2014
Link: Link to original paper
Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health | Immune response | Inflammation | Lower Inflammation
Nutrition: Probiotic
Intolerance & Sensitivity: Allergies
Inclusions: Dairy>Yoghurt
Summary
Lactobacillus rhamnosus GG (LGG) is one of the most widely used probiotic strains. Various health effects are well documented including the prevention and treatment of gastro-intestinal infections and diarrhea, and stimulation of immune responses that promote vaccination or even prevent certain allergic symptoms. However, not all intervention studies could show a clinical benefit and even for the same conditions, the results are not univocal. Clearly, the host phenotype governed by age, genetics and environmental factors such as the endogenous microbiota, plays a role in whether individuals are responders or non-responders. However, we believe that a detailed knowledge of the bacterial physiology and the LGG molecules that play a key role in its host-interaction capacity is crucial for a better understanding of its potential health benefits. Molecules that were yet identified as important factors governing host interactions include its adhesive pili or fimbriae, its lipoteichoic acid molecules, its major secreted proteins and its galactose-rich exopolysaccharides, as well as specific DNA motifs. Nevertheless, future studies are needed to correlate specific health effects to these molecular effectors in LGG, and also in other probiotic strains.
Significance of this study to the baker:
This study provides depth into the understanding of why this strain specific probiotic, LGG is so sort after and widely used. The paper tells us that of course it depends on the the individual as to how effective the strain maybe to our health, however it is shown to prevent allergic symptoms and support the immune system in some. As bakers, we can add this strain into our cultured recipes, such as butter or yoghurt.
